Orange Shrimp with Snap Peas

Ingredients:

Sauce Ingredients:

• 1/4 cup orange juice
• Zest of one orange (minced)
• 1/3 cup chicken broth
• 2 TBLS soy sauce
• ½ tsp fish sauce (or oyster sauce)
• 2 tsp lemon juice
• ¼ tsp red chili flakes
• 1 tsp corn starch

Stir Fry Ingredients:

• 1 lb large shrimp, patted dry with paper towels (16/20 count peeled and deveined)
• 1 tsp toasted sesame oil
• 1 TBLS olive oil
• 1 cup chopped red peppers
• 1 cup sugar snap peas (trimmed if necessary)
• 3 cloves garlic (minced)
• 2 tsp ginger (minced)

Garnish Ingredients (optional)

• Sliced green onions
• Chopped cilantro
• Sesame seeds

Directions

Step 1. 

For sauce: whisk together orange zest, orange juice, chicken broth, soy sauce, fish sauce, lemon juice, red chili flakes and corn starch in a medium sized bowl and set aside.

Step 2. 

For the stir fry, heat a large nonstick skillet with oil until oil is shimmering. Add shrimp and cook a minute at a time until pink throughout about 3 minute’s total time. Transfer to a plate and set aside.

Step 3. 

Add peppers and sugar snap peas and cook until vegetables are lightly brown and crisped around 3 minutes. Add the garlic and ginger and stir until fragrant, about a minute. Remove vegetables and add to plate with shrimp.

Step 4. 

In hot pan, add orange sauce and bring to a boil, stirring continuously until sauce is thickened. Add vegetables and shrimp back into the pan and stir to combine ingredients. Drizzle with toasted sesame oil and do a final stir to incorporate.

Step 5. 

When heated through serve with optional garnishes of green onion, sesame seeds and cilantro.