Ingredients
2orangeslarge
1tbsphoney
2tbspsoy sauce
1tbsprice vinegarunseasoned
1tbspcornstarch
32jumbo shrimppeeled and deveined, 18oz total
¼tspkosher salt
ground black pepper
1tbspcanola oildivided
6clovesgarlicminced
1tbspgingerfresh, finely minced
2scallions
½tspred pepper flakes
Cooked ricefor serving
Preparation
Finely grate the zest from 1 orange and this will produce about 2 tablespoons.
Juice both oranges into a bowl.
Whisk in the honey, soy sauce, and vinegar with 1 tablespoon of water.
In a small bowl, combine the cornstarch with 1 tablespoon of the orange-soy mixture to form a slurry, then stir that back into the bowl with the rest of the orange-soy mixture.
Pat the shrimp dry with paper towels and season both sides with salt and pepper.
In a large skillet, heat 1 teaspoon of the oil over medium-high heat.
Add half of the shrimp, spread it out in one layer, and cook until the underside is bright pink. Flip and cook for 1 minute more, then transfer the shrimp to a plate.
Repeat with another 1 teaspoon oil and shrimp. Set aside.
Add the remaining teaspoon of oil to the skillet. Add the garlic, ginger, scallion whites, and red pepper flakes and cook until fragrant. Add the orange-soy liquid and the orange zest and cook, stirring, until thickened for about 1 to 2 minutes.
Return the shrimp to the skillet, add the scallion greens, and toss to coat with the sauce.
Divide the shrimp among 4 bowls and serve with rice.
