Name: ORANGE CHILI SHRIMP & SNOW PEAS
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3
Ingredients: 1/2 cup orange juice; 2 tablespoons soy sauce; 2 tablespoons orange marmalade, warmed; 1 tablespoon sambal oelek (chili paste) (or sriracha); 1 teaspoon cornstarch ((cornflour)); 2 tablespoons butter; 18 jumbo shrimp, peeled & deveined ( (prawns)); 1 red onion, cut into wedges; 3 garlic cloves, thinly sliced; 1 teaspoon finely grated ginger; 8 oz snow peas, trimmed of the stalk end & string; 1 cup frozen edamame beans, thawed (or frozen green peas); 3 tablespoons toasted pine nuts; extra sambal oelek, to serve ((optional))

Happy New Year & may 2020 be kind to you & you kind to yourself. To start the year, I’m sharing this delish & very easy Orange Chili Shrimp & Snow Peas recipe. A little Asian-esque in flavors & cooking technique, this sprightly dish lies somewhere between a stir-fry & a one-pan wonder. Marmalade & orange juice for a little sweetness; soy sauce for depth of flavor & sambal oelek to fire things up a tad. Perfect for the hangry & the frantic, this is ready is less than 30 minutes – 20 if you haul ass.

Jump to Recipe

I used gorgeous jumbo tiger shrimp – prawns. Don’t use the pissy little shrimp. They’re only good for fried rice, spring rolls & popcorn shrimp. A bag of jumbo frozen shrimp will set you back about eight bucks. If you’re not a shrimp fan (chances are you’re not reading this recipe), then sub chicken. If, like me, you’re a seafood lover, scallops would be fabulous as well as or instead of the shrimp.

Shrimp are quick to cook, no more expensive than beef – or chicken really & are low in fat & calories. Another Asian-inspired shrimp meal – Quick & Easy Pea & Shrimp Green Curry – perfect for the harried. Or for something a little Mediterranean – Tomato & Olive Shrimp – another quickie. One Pan Garlic Butter Shrimp & Broccoli requires almost no effort. All of these can be on the table in less than 30.

Fresh Hunger has a new recipe template, this one shows the nutrition content of each recipe & a conversion button for imperial to metric. This is something I pay for hoping it helps people, especially those watching their carbs, calories &/or fat intake.

One last thing, please take a moment & spare a thought for my fellow Australians who are battling the worst atrocity my country has ever been through – bush fires, ravaging everything in their path. If you’re a giving person, please donate. The Salvation Army is always a good one – click on the link & scroll down to the “donate now” button. People in Australia need your help. Thanks, Lovoni xo

Print Recipe Pin Recipe

4 from 1 vote

ORANGE CHILI SHRIMP & SNOW PEAS

Adjust the level of chili paste to suit your taste. I like it hot so I use twice as much as the recipe calls for then I add extra on mine when I serve it. This is good served with rice, couscous or roasted butternut squash. I served it on its own in part due to laziness & cutting my carbs; serve it with whatever floats your boat or just as-is. I used tiger shrimp for this recipe but use whatever extra large – jumbo shrimp you can find or that’s affordable. You could also add a segmented orange into the mix if the mood takes you there.

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Main Course

Cuisine: Asian

Keyword: orange shrimp, shrimp stir-fry

Servings:

Calories: 351kcal

Author: Lovoni

Cost: $12

Equipment

wok or large frying pan

Ingredients

US Customary – Metric

1/2 cup orange juice
2 tablespoons soy sauce
2 tablespoons orange marmalade, warmed
1 tablespoon sambal oelek (chili paste) or sriracha
1 teaspoon cornstarch (cornflour)
2 tablespoons butter
18 jumbo shrimp, peeled & deveined (prawns)
1 red onion, cut into wedges
3 garlic cloves, thinly sliced
1 teaspoon finely grated ginger
8 oz snow peas, trimmed of the stalk end & string
1 cup frozen edamame beans, thawed or frozen green peas
3 tablespoons toasted pine nuts
extra sambal oelek, to serve (optional)

Combine juice, soy, marmalade, sambal & cornstarch in a small bowl; set aside.
Melt butter in a large wok or frying pan over medium-high heat. Add shrimp, onion, garlic & ginger; stir-fry until shrimp are starting to change color.
Add snow peas. Stir-fry 1 minute until bright green. Add edamame beans. Give the juice mixture a stir & add it to the wok. Stir-fry for 1 minute or until snow peas are tender but still crisp, shrimp are just cooked & sauce is thickened.
Sprinkle with pine nuts. Serve with extra sambal if desired. Serves 3.