Orange & Lemongrass Shrimp Stir-Fry
By
Jessica Hannan
@PansyAlvaris
8
I was supposed to have leftover chicken, but we had to run over to a hardware store... which just so happens to be right by my favorite store. I decided that I wanted shrimp for dinner instead. I really like this dish, and my husband asked me to make it again!
Blue Ribbon Recipe
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! 
Ingredients
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2 Tbspsunflower oil
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4 Tbspsoy sauce
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1/2 corange juice, fresh
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1 Tbsplemongrass paste (found in produce)
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1/2 tspwhite pepper
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4 clovegarlic
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3 sprig(s)cilantro
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36 mediumbrown shrimp, peeled and tails off
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1 pkgfresh snow peas
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1 bunchgreen onions, tops only
How to Make Orange & Lemongrass Shrimp Stir-Fry
- Heat wok over medium-high heat. In the meantime, place garlic and cilantro in a mini food processor and chop fine.
- Whisk together lemongrass paste, orange juice, soy sauce, garlic and cilantro. Add shrimp. Stir to coat.
- Add sunflower oil to the wok and let heat for 2-3 minutes. In the meantime, slice the green onions.
- Add shrimp, sauce and cilantro into the pan, add the snow peas. Stir-fry until the shrimp are done, 5-7 minutes.
- Remove from pan, place on plate and spoon leftover sauce on top. Garnish with green onion.
