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Shrimp and Vegetables with Honey, Orange, Garlic Sauce

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Asian
Author: Christen Clark

Ingredients

For the Sauce

  • 1/2 cup orange juice
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 3 cloves of garlic grated or finely minced
  • chili sauce to taste
  • 1/2 tbsp cornstarch

For the Shrimp Stirfry

  • 1 pound large shrimp peeled and deveined
  • 1 bell pepper julienned
  • 1 large zucchini sliced
  • 1/2 yellow onion julienned
  • 4 ounces sugar snap peas
  • 1-2 tbsp sesame seeds
  • olive oil
  • salt

Instructions

Make the Sauce

  • Place everything, except for the cornstarch into a small saucepan. Bring to a simmer and cook for 4 minutes.
    While the sauce is simmering, stir about a tablespoon of water into the cornstarch to make a slurry. After 4 minutes, pour the slurry into the sauce and simmer for a further 3-4 minutes.

For the Stirfry

  • Toast sesame seeds in a dry pan on medium heat for a few minutes until golden. Set aside.
    Heat a large pan to medium-high. Add a tablespoon or two of olive oil.
    Add the onions and peppers and sauté for about 3 minutes until tender and charred. Scoot them to one side.
    Add the peas and the zucchini. Sauté for 3 to 4 minutes more. Scoot them over.
    Add the shrimp to the empty side of the pan. Add a bit of salt to the shrimp and to the veggies. Sauté for about 3 minutes. Add the sauce and sauté until everything is coated and the sauce is hot. Serve with rice.