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
ORANGE CHILI SHRIMP & SNOW PEAS
- wok or large frying pan
- 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.