This vibrant shrimp stir-fry features a tangy orange sauce with a hint of spice, perfect for a quick and flavorful meal.
Place the shrimp in a medium bowl and sprinkle with cornstarch. Toss to coat evenly and set aside.
Coating the shrimp with cornstarch helps to create a light crust when stir-fried.
Juice the orange and combine it with soy sauce, honey, and chili paste in a small bowl. Whisk until well mixed and set aside.
Using fresh orange juice enhances the flavor of the sauce.
Heat the canola oil in a large nonstick skillet over medium-high heat.
Ensure the skillet is hot before adding ingredients to prevent sticking.
Add the minced ginger and garlic to the skillet and stir-fry for about 15 seconds until fragrant.
Stir-fry quickly to avoid burning the garlic.
Add the shrimp to the skillet and stir-fry for 3 minutes until they turn pink and are cooked through.
Cook the shrimp just until they are opaque to keep them tender.
Pour the orange sauce into the skillet and add the green onions. Cook for 2 minutes, stirring frequently, until the sauce thickens.
Stir constantly to ensure the sauce coats the shrimp evenly.
Serve the shrimp stir-fry immediately, garnished with additional green onions if desired.
Serve over rice or noodles for a complete meal.
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