CRISPY ORANGE PEEL SHRIMP

In Chinese restaurants this shrimp dish can be called Firecracker Shrimp, Pow Pow Shrimp, Bang Bang Shrimp and my recipe is called Crispy Orange Peel Shrimp.  This is one of my husband's favorite Asian recipes.  Use any size shrimp you prefer, from extra-large (16-20) large (21-30) or even medium (31-35) per pound.

1 lb peeled and deveined shrimp

3 T cornstarch

¼ cup avocado or peanut oil

Sauce

Grated zest of 1 large washed orange 

1 t peeled and grated ginger root

2 long slices of orange peel (about 5-6 inches)

¾ cup fresh orange juice (about 3 large oranges)

2 cloves garlic, peeled and grated

2 T low sodium soy sauce

½ t red pepper flakes (optional)

1 t sesame oil

1 t sriracha sauce (optional)

2 t honey

Add shrimp to a bowl and sprinkle on cornstarch.  Gently mix with hands until all shrimp are coated with cornstarch and set aside in the refrigerator.

In a small bowl or 2-cup glass measuring pitcher, mix together the Sauce ingredients and set aside.

2 scallions, thinly sliced, for garnish

Sesame seeds, for garnish

In a wok, add the avocado or peanut oil and heat over medium-high heat.  Carefully add shrimp and stir-fry until golden and crisp, about 5 minutes.

Remove with a slotted spoon onto a platter.

Discard most of the oil but leave the brown particles in the wok.

Add the sauce to the wok and simmer until thickened, about 2 to 3 minutes.

Return shrimp to wok and heat through.

Serve with cooked jasmine rice and garnish with scallions and sesame seeds.

Serves 2 

享受