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Wednesday, August 1, 2018

Orange Shrimp

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)


  1. Combine the orange juice and zest with the soy sauce, honey and rice wine vinegar. 
  2. Combine the shrimp and cornstarch in a separate bowl.
  3. 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. 
  4. Add the garlic and ginger and stir, scraping up any bits and pieces from the skillet. 
  5. Add the sauce to the pan and then the shrimp. 
  6. 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.


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