Orange Ginger Shrimp Stir-Fry

Orange Ginger Shrimp Stir-Fry

14
Starrett72 0

"A fresh alternative to an Asian classic dish, stir-fry. You can substitute the vegetables for your preference and seasons."
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Ingredients

45 m servings 299 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Stir shrimp, orange juice, garlic, and ginger together in bowl; season with salt and pepper. Refrigerate 15 minutes.
  2. Heat 1 tablespoon vegetable oil and sesame oil in a wok or large skillet over medium-high heat. Remove shrimp from the marinade; cook and stir in the hot oil until opaque, about 2 minutes per side. Transfer shrimp to a plate.
  3. Heat 1 tablespoon vegetable oil with the oil remaining in the wok. Cook and stir bell pepper, squash, broccoli, onion, carrot, orange zest, and cayenne pepper in the hot oil until the vegetables are tender, about 5 minutes. Return shrimp to the skillet, stir into the vegetable mixture, and continue cooking 1 minute more.
  4. Serve over cooked rice.

Reviews

14
  1. 18 Ratings

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Most helpful positive review

Made this for dinner last night & the whole family loved it. My only change was at the end, mixed 1/4 c. water with 2tsp. cornstarch & added to the mixture. Gave it a nice glaze. Will make this ...

Most helpful critical review

Thanks to MATTYSMOMMY for the brown sugar suggestion. I added 4 or 5 Tbl and still was wishing I had used less cayenne and more orange zest, but it was good anyway, the shrimp was very tasty, a...

Made this for dinner last night & the whole family loved it. My only change was at the end, mixed 1/4 c. water with 2tsp. cornstarch & added to the mixture. Gave it a nice glaze. Will make this ...

Seldom serve shrimp so I was a bit hesitant. This recipe was very easy and didn't require any special ingredients. Not having all the recipe's vegetables, just tossed in anything that was hand...

I just happened to have some fresh ginger and garlic and shrimp was on sale so I thought I'd try this fresh seasoned stir-fry instead of using a pre-fab sauce. I always mix Udon noodles into my ...

Thanks to MATTYSMOMMY for the brown sugar suggestion. I added 4 or 5 Tbl and still was wishing I had used less cayenne and more orange zest, but it was good anyway, the shrimp was very tasty, a...

This was not all that bad after I tweaked it a bit. I added two tablespoons smuckers sugar free apricot preserve, 1 tablespoon honey, 1 tablespoon lite soy sauce to the marinade. I then fried th...

i added a splash of white wine and soy suace while cooking veggies

I followed the recipe exactly. With the ginger/garlic/orange flavor combination, it seemed like this should have rocked. I was really disappointed.

Loved the garlic, orange and ginger combination. LOVED IT. I tripled the sauce,went very heavy on the garlic and ginger, and used a pinch of red pepper flakes instead of the cayenne, changed u...

I used chicken instead of shrimp (my family doesn't like seafood). The only other changes I made were to use 1/2 zucchini rather than the yellow squash (because my store didn't have it) and to ...