Super delicious! I will definitely keep this recipe in rotation and possibly try it out with diced chicken as well!
I served it over cauliflower rice, but hey, whatever floats your boat...
They would even make a great appetizer. Set them out with toothpicks for easy mouth popping.
- 2 tsp vegetable oil
- 1 orange, juiced and zested (zest before juicing)
- 2 tbsp. reduced sodium soy sauce
- 1 tsp honey (tip: spray the measuring spoon with Pam and the honey will slide out!)
- 1/2 tbsp. rice wine vinegar
- 1/4 tsp crushed red pepper (optional)
- 2 lbs shrimp (I used large, defrosted and shelled)
- 1 tbsp. cornstarch
- 3 cloves of garlic, minced
- 2 cubes of ginger or 2 tsp (I use Dorot cubes which I find in the frozen section)
- Scallions (for topping, optional)
- Combine the orange juice and zest with the soy sauce, honey and rice wine vinegar.
- Combine the shrimp and cornstarch in a separate bowl.
- Heat the oil in a large skillet over medium heat and start cooking the shrimp for 3 minutes on each side. I had to do this in two batches. Remove them to a bowl.
- Add the garlic and ginger and stir, scraping up any bits and pieces from the skillet.
- Add the sauce to the pan and then the shrimp.
- The sauce will thicken real quick and toss to coat shrimp well.
This recipe makes 4 to 6 servings at 2 points each on Weight Watchers Freestyle Program.