Orange Ginger Shrimp Stir-Fry Recipe -
Orange Ginger Shrimp Stir-Fry Recipe
  • READY IN 45 mins

Orange Ginger Shrimp Stir-Fry

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 18, 2013

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 again!!

Most Helpful Critical Review
Jun 03, 2013

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, and my husband liked it. Will probably try it again with a few changes.

Sep 27, 2012

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 handy and seemed practical. My group loved this meal. Needlessly, I didn't divulge any of these remarks...

Jan 17, 2013

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 stir fry and was worried that it wouldn't be saucy enough but surprise, it blended in perfectly. I used broccoli, carrots and snow peas for my veggies. I'll make this again. Thanks for the great recipe!

Sep 08, 2013

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

Feb 22, 2013

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

Oct 24, 2012

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 add 2 tsp of brown sugar to cut the spiciness of the cayenne (we like spicy stuff - but there was too much cayenne for us). My kids didn't care for it (they doused it in teriyaki sauce), but my husband loved it. I would make it again for just the adults, but would cut the cayenne in half and perhaps add a bit more orange zest.

Feb 20, 2015

I made this recipe but ended up adding more orange juice. Used about a cup and added more ginger. My kids liked it and were surprised their dad and not their mom had made it. I would try adding a bit of brown sugar and maybe a little teriyaki as well next time. I did add a little starch to thicken the sauce and that really worked well. Will definitely make it again since Lent just started.


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  • Calories
  • 299 kcal
  • 15%
  • Carbohydrates
  • 26.5 g
  • 9%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 21.9 g
  • 44%
  • Sodium
  • 220 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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