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sizzling hot tangerine shrimp

(1 rating)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

A spicy/sweet shrimp stir fry. You can cook the rice while you prep and cook the shrimp. This seems like a lot of steps and ingredients, but once you start cooking it goes really fast. Prep time may be less if you purchase peeled and deveined shrimp instead of shell on.

►
(1 rating)
yield 4 serving(s)
prep time 25 Min
cook time 15 Min
method Stir-Fry

Ingredients For sizzling hot tangerine shrimp

  • 1
    anaheim chile, seeded and minced
  • 3 lg
    garlic cloves, minced
  • 2 tsp
    minced tangerine rind
  • 1 tsp
    peeled, minced gingerroot
  • 2 Tbsp
    soy sauce
  • 2 Tbsp
    dry sherry
  • 1 Tbsp
    hoisin sauce
  • 2 tsp
    dark sesame oil
  • 2 tsp
    red wine vinegar
  • 1/2 tsp
    salt
  • 1/4 tsp
    sugar
  • 1/4 tsp
    ground szechuan pepper
  • 1 lb
    medium-size fresh shrimp
  • 1/4 c
    peanut oil plus 1 tablespoon, divided
  • 1 c
    pine nuts
  • 1 lg
    onion, coarsely chopped
  • 1 lg
    sweet red bell pepper, cubed
  • 1 Tbsp
    cornstarch
  • 2 Tbsp
    cold water
  • hot cooked rice

How To Make sizzling hot tangerine shrimp

  • 1
    Combine the first 4 ingredients in a bowl; set aside.
  • 2
    Combine the soy sauce and the next 7 ingredients; stir well with a wire whisk. Set aside.
  • 3
    Peel and devein shrimp, if they are not already peeled and deveined. Cut in half crosswise, and set aside.
  • 4
    Pour 2 tablespoons peanut oil around the top of a preheated wok, coating sides; heat at medium-high (375º) for 2 minutes. Add the pine nuts and stir fry for 2 minutes or until lightly browned. Remove the pine nuts, and drain on paper towels. Set aside.
  • 5
    Pour 1 tablespoon peanut oil into wok. Add reserved shrimp, and stir-fry for 2 minutes or until the shrimp turn pink. Remove shrimp, and set aside.
  • 6
    Pour the remaining 2 tablespoons peanut oil into the wok. Add the reserved chile mixture, and stir fry 15 seconds. Add the onion and red pepper, and stir-fry for 5 minutes or until tender. Remove the vegetable mixture; set aside.
  • 7
    Combine the cornstarch and water; stir well. Pour the reserved soy sauce mixture into the wok; heat at medium high for 1 minute. Gradually add the cornstarch mixture; cook, stirring constantly, until mixture is thickened. Add the reserved pine nuts, shrimp, and vegetable mixture to the wok, and stir-fry 1 to 2 minutes or until thoroughly heated. Serve over rice.
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