This is better than take out spicy orange peel shrimp. It's not only better in flavour but is also much healthier. It works perfectly with chicken or beef as well. It is a great week day meal which can be prepared in 30 minutes. You can adjust the spice by reducing the sriracha and sweetness by reducing the brown sugar. You can also substitute the green beans for another of your favourite veggies like broccoli or bok choy. It can be served over Jasmin or basmati rice.
Serves 4 people
INGREDIENTES / INGREDIENTS
800 g of peeled raw shrimp
100 g green beans, ends cut off and cut in half
1 inch piece of fresh ginger grated
2 tablespoon of sesame oil
1tablespoon of olive oil
4 garlic cloves minced
2 spring onions sliced
1/4 cup cornstarch
1 tablespoon vegetable oil
1/2 cup tomato paste
1 cup water
juice from half an orange
3 tablespoons brown sugar
1 tablespoon Sriracha sauce
1 tablespoon soy sauce
peel from 1 orange , half zested and half julienned
Jasmin or basmati rice to serve and chopped cilantro to garnish
Add peeled shrimp to a medium bowl and coat with cornstarch.
Add two tablespoons of sesame oil to your wok or skillet and heat on medium heat. Add shrimp and cook on both sides for 1-2 minutes. Remove and set aside
Without cleaning the wok or skillet add the olive oil over medium heat and add ginger and onions and cook for 3-4 minutes before adding the garlic. Continue to cook until fragrant.
Add tomato paste, water, sugar, Sriracha and soy sauce and bring to a boil, turn heat down and add the green beens and simmer for around 5 minutes or until the sauce thickens. Add the orange juice and orange zest. Add the shrimp to the sauce and coat the shrimp and cook for 1-2 minutes.
Plate the shrimp over rice and sprinkle with julienned orange peel and chopped cilantro