Blood Orange Shrimp Stir-Fry

I love my shrimp and I am always happy when I find a new recipe to make. Not that I don’t have enough stir-fries for shrimp but this one is a new version. The difference is using blood oranges which are so readily available now. Orange sauces and stir-fries go great with beef, chicken and my favorite – shrimps! So, get out there and buy some of these beautiful oranges before they are gone for the year and make something special.

This recipe comes from the Food Network Magazine which I have adapted. I just love this magazine!

Blood Orange Shrimp Stir-Fry, Adapted

  • 1-1/2 lbs. large shrimp, peeled and deveined
  • kosher salt
  • 1 tbsp. cornstarch
  • 5 blood oranges
  • 3 tbsp. rice vinegar
  • 3 tbsp. honey
  • 3 tbsp. ketchup
  • 1 tsp. toasted sesame oil (see comment below)
  • 8 oz. snow peas, trimmed
  • 3 tbsp. vegetable oil
  • 4-6 dried chile de arbol or more if you like this stir-fry spicy (or substitute cayenne peppers)
  • 3 garlic cloves, minced
  • 1 tbsp. ginger, peeled and minced
  • 4 scallions, cut into pieces
  • sesame seeds for garnish
  • rice of your choice for serving (I made Cauliflower Rice for the first time)

Season the shrimp with a little kosher salt in a large bowl. Add the cornstarch and toss to coat; set aside. Juice 3 of the blood oranges into a small bowl; add the vinegar, honey, ketchup, sesame oil and 1/2 tsp. kosher salt; whisk to combine. Quarter the two remaining oranges and thinly slice; set aside.

I like to microwave my snow peas briefly in a little water.

Heat a large non-stick skillet over high heat with 2 tbsp. vegetable oil. Add the shrimp and cook, stirring occasionally, until they curl and are opaque – just a couple of minutes. Remove to a plate and keep warm.

Add the remaining tbsp. oil and the chilies to the skillet. Cook until lightly toasted, about a minute. Add the fresh garlic and ginger; cook for about 30 seconds. Add the blood orange juice mixture and bring to a simmer. Cook while stirring for about 3 minutes, or until the sauce has thickened.

Return the shrimp to the skillet and stir just until heated through, about 1 minute. Add the snow peas, scallions and blood orange slices; toss to combine. Sprinkle with the sesame seeds and serve over rice of your choice.

Comment:Β There is a difference between toasted sesame oil and regular sesame oil. If you think about it toasted obviously means more flavor, so I do encourage you to use this – you will not be sorry! Also, be sure to use fresh ginger and garlic as these two ingredients helps to make this dish special!

Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2016/01/31/blood-orange-shrimp-stir-fry/

I’m bringing this delicious shrimp stir-fry, along with my Cauliflower Rice, to Fiesta Friday #106. Please join Angie, Steffi and Andrea and bring something good to share.

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Cauliflower Rice

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60 thoughts on “Blood Orange Shrimp Stir-Fry

  1. This sauce sounds mouth-watering! I keep seeing blood oranges in the grocery store, so this sauce is perfect for this time of year. Your cauliflower rice sounds intriguing too.Happy Fiesta Friday!

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  2. Oh yessssss! Loving the ingredients in your stir-fry. I made something similar minus the blood oranges, but wow! it has given the dish some zest and a pop of color. This must be the season for blood oranges, I’ve seen a few recipes for it lately. Beautiful Judi!

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  3. Shrimp is my favorite and the next recipe for me is decided after reading your post Juju! Thanks for sharing!!!

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  4. So funny you posted this, I’m making an orange shrimp for dinner tonight…I just may have to switch it up and use your recipe instead…it sounds fabulous!

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    • Thanks Nancy – stir-fries are always so popular – a little bit of work but worth it. The sauce was delicious and is probably my favorite orange sauce. I wonder what it would taste like using regular oranges? Wouldn’t get that pretty reddish color though!

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  5. Now that sounds like a delicious stir fry. You would think living in a town where there are hundreds of acres of citrus, we would have blood oranges in the stores but I haven’t seen any yet.

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  6. This looks delicious and I love that you served it with cauliflower rice. I made the rice for the first time too and its a yummy and healthy substitute for rice. Cooking with blood oranges is new to me but this is a great inspiration to try them out.

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  7. What a beautiful dish, Judie! I fell in love with Angie’s blood oranges and am so excited to meet them again in this wonderful concoction! You’ve made my Valentine’s Day πŸ˜‰
    Thank you so much for sharing these with us at Fiesta Friday 106 – FFs wouldn’t be the same without you!
    Ginger x

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