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: 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 cookingwithauntjuju.com
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.
Cauliflower Rice
My goodness that looks delicious and very healthy! I am so excited about blood oranges coming in season.
Thanks – The blood oranges are so pretty and they made a wonderful sauce for the shrimp. I’m not sure how long the oranges will be in season but I hope to use them in other recipes 🙂
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!
Thanks Jenny – this recipe is definitely a keeper and it was fun to work with the bright blood oranges. The rice is good too and healthy!
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!
Thanks Loretta – the sauce was really pretty, like pomegranate juice and gave the shrimps some great flavor. I always enjoy a good stir-fry especially with shrimp.
Shrimp is my favorite and the next recipe for me is decided after reading your post Juju! Thanks for sharing!!!
Thank you! I never tire of a good shrimp recipe – stir-fries are often the best way to serve them!
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!
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!
Love the flavors in this recipe, and the shrimps look so perfectly cooked! Didn’t find any blood oranges this year. I hope to find some soon… 🙂
Thanks – I hope you find some too Ronit. Blood oranges not only give a recipe great flavor but the color is beautiful in the sauce! 🙂
Yes, blood oranges are really great. When I get a few, I use them in anything – from cakes to sauces… 🙂
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.
It really was Karen – shrimp and snow peas are two favorites. I looked online and blood oranges come mainly from Texas and California. Strange that Florida would not be mentioned!!!
I really like blood oranges and was hoping they would be readily available here but no.
This sounds wonderful! Love the fresh flavors of citrus and LOVE blood oranges!
Blood oranges really make a sauce special – thanks Sarah!
Wow Judi! I love shrimp too and the sweet and spicy combination is my favorite way to eat about anything.
I have so many shrimp recipes and especially stir-fries. The blood oranges really made a pretty sauce!
Every ingredient in this recipe is fabulous, and seasoning it with blood orange takes it yet to a different level. 🙂
I agree Fae – blood oranges took this recipe over the top 🙂
Yowza, that looks like it wants to jump in my mouth right now! This is good timing as my husband just bought 6 pounds of shrimp! LOL. It was on sale for $5 pound, which is almost unheard of!!!!
Thanks – $5.00 a pound – I would have bought the store out at that price LOL! It’s another good shrimp recipe 🙂
🙂
This dish sounds awesome and exotic, Judi and it looks very flavorful too. Blood oranges are the best. Have a nice weekend! 🙂
Thanks Linda – I need to find some more ways to use those beautiful oranges – they sure do perk up a recipe 🙂 Enjoy your weekend.
This looks lovely and sounds so tasty! Funny enough, I have been thinking about citrusy stir-fry recently and you’ve got me thinking on it again now!
Thanks Caroline – it’s a delicious recipe and the oranges were perfect in this shrimp stir-fry – very good sauce!
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.
The rice and the shrimp paired well together. The cauliflower was a little different than regular rice but with a spicy sauce it tasted great. Blood oranges really give a beautiful color to a sauce.
I love orange-based sauces. This looks absolutely delicious with the blood oranges. Yum!
This was a yummy dish for sure Jhuls 🙂 Orange sauces are a favorite of mine too!
This looks amazing, I love baking with blood oranges but I’ve not cooked with it before… definitely need to try this!
Citrus such as blood oranges works so well in sweet and savory dishes. The color along with the flavor is so good too!
It really does! I’m definitely trying this soon, probably with chicken though. I like shrimp, but have to be in the mood for it haha!
Lovely combination yumm
Thanks!
You are welcome, very lovely dishes!
The name is also very appealing Judi, made me want to see what this was yumm
Lovely. 🙂 My mum would love this one!
Thanks – shrimp, orange sauce and stir-fries always a favorite for me 🙂
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 😉
Thank you so much for sharing these with us at Fiesta Friday 106 – FFs wouldn’t be the same without you!
Ginger x
Thanks Ginger – this was a fun recipe to make as I love these blood oranges. Such a pretty and delicious sauce – I guess I have until about April-May to enjoy them. I’m like an antique – I have been around so long (since FF#1) LOL!!! Anyways, thanks I do hope I add something to the parties just as you do. Happy FF 🙂
I think they are called ‘vintage’ these days – you are so au fait, Judie, it’s unbelievable!
“Vintage” – that suits me better 🙂
Just when I was wondering what to make for dinner this week, I saw your post. I think this will be on the menu for sure. It looks delicious 🙂 Happy Fiesta Friday!
Thanks so much Natalie – it’s a good recipe to use blood oranges which are in season now. Happy FF 🙂
I’m a huge fan of blood oranges, but I never thought to use them with shrimp! This looks so amazing. Thanks for bringing them to FF!
Thanks – I love these oranges too and enjoy using them in different recipes. Happy FF!
Stir-fry looks so delicious, Juju! Many nice colors make it even more attractive and tasty! 🙂 I guess I can substitute blood oranges with regular, right?
Once I posted cauliflower rice (or it’s called couscous sometime but still the same) too and made it with shrimps as well 😀
https://milkandbun.com/2015/10/30/cauliflower-couscous-with-shrimps/
Have a nice week! 🙂
Thanks – of course you can use regular oranges; there is a slight difference in taste and obviously color. Couscous looks like cauliflower rice but couscous is actually a ground pasta made from semolina. Very good though and a way to not have so many carbs in my diet. Enjoy your week – very cold with a little snow 🙂
No, I meant couscous from cauliflower)))
Oh, about snow- I wish it would be few snowy days here 😀
I was not sure what ))) meant in Russian so I looked it up – sorry I misunderstood 🙂
Thank you for posting this!! Love it!
Thanks – it’s a good shrimp stir-fry with a yummy orange sauce 🙂
This is an excellent recipe!! And so quick! I’m bookmarking for tomorrow, no meat Friday. I’ve been buying wild caught shrimps. Taste a little different, denser meat, more like lobster I think?
Thanks Angie – I would love to live on the coast (or at least near it) and enjoy all of the fresh seafood! Alas, not possible in Michigan!!!
Drooling
🙂
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