Orange & Lemongrass Shrimp Stir-Fry
Featured Pinch Tips Video
This shrimp stir-fry recipe has a wonderful flavor combination. Lemongrass paste adds a subtle citrus flavor and enhances the sauce. The soy sauce adds some salt and cuts through the acidity of the orange juice. I served over some white rice and loved every bite. It's quick and easy to prepare too!
- 2 Tbsp
- sunflower oil
- 4 Tbsp
- soy sauce
- 1/2 c
- orange juice, fresh
- 1 Tbsp
- lemongrass paste (found in produce)
- 1/2 tsp
- white pepper
- 4 clove
- 3 sprig(s)
- 36 medium
- brown shrimp, peeled and tails off
- 1 pkg
- fresh snow peas
- 1 bunch
- green onions, tops only
1Heat wok over medium-high heat. In the meantime, place garlic and cilantro in a mini food processor and chop fine.
2Whisk together lemongrass paste, orange juice, soy sauce, garlic and cilantro. Add shrimp. Stir to coat.
3Add sunflower oil to the wok and let heat for 2-3 minutes. In the meantime, slice the green onions.
4Add shrimp, sauce and cilantro into the pan, add the snow peas. Stir-fry until the shrimp are done, 5-7 minutes.
5Remove from pan, place on plate and spoon leftover sauce on top. Garnish with green onion.