If Shrimp wasn’t on the healthy protein list, I would have serious issues. I already consider bacon to be enjoyed “in moderation”, and that’s hard enough. If I had to ration fish/seafood, I might get a tad grumpy. Then again, I got a little grumpy on the last episode of Worst Cooks in America when Bobby Flay had all those shrimp heads flying around. I won’t even post of picture of that hot shrimpy mess.
My simple, flavorful Orange shrimp is easier to handle. The main difference between this Cooking Light recipe and my final product is I julienned a squash into ribbons for my pasta. I didn’t have any gluten-free noodles so I improvised.
- 1 1/2 pounds peeled and deveined large shrimp
- 1/4 cup fresh orange juice
- 2 tablespoons low-sodium soy sauce (Gluten Free tamari)
- 1 tablespoon rice wine vinegar
- 1 tablespoon chile paste with garlic (such as sambal oelek)
- 2 tablespoons canola oil
- 1 tablespoon minced peeled fresh ginger
- 3 garlic cloves, minced
- 1/3 cup chopped green onions
- Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.
- Combine juice, soy sauce, vinegar, and chile paste, stirring with a whisk; set aside.
- Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add shrimp mixture; stir-fry for 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately.
To prepare squash ribbons:
Use a julienne peeler to shred the squash in to ribbons. Quick cook in a shallow pan with just a couple teaspoons of oil to prevent sticking.