
Yields:
4 - 6 serving(s)
Prep Time:
10 mins
Total Time:
10 mins
Cal/Serv:
376
We gave this perfectly tangy, spicy-sweet sauce some serious flair with juice from pink-hued Cara Cara oranges. It gets better. The shrimp is tossed with ginger, garlic, chile, and yup, more oranges. It’s a citrus party up in this skillet.
Tried it? Let us know what you think in the comments!
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Ingredients
- 1 1/2 lb.
large shrimp (16/20), peeled and deveined
Kosher salt
Freshly ground black pepper
- 1/3 cup
fresh squeezed Sunkist Cara Cara orange juice
- 1/2 cup
sweet chili sauce
- 3 Tbsp.
low-sodium soy sauce
- 2 Tbsp.
fresh squeezed Sunkist lemon juice
- 1 Tbsp.
chile garlic sauce
- 3 Tbsp.
vegetable oil
- 4
garlic cloves, thinly sliced
- 1 Tbsp.
minced fresh ginger
- 2
green onions, sliced, plus more for garnish
- 1
fresno chile thinly sliced, plus more for garnish
- 1
Sunkist Cara Cara orange, thinly slice in rounds and halved
Steamed brown rice, for serving
Directions
- Step 1Season shrimp with salt and pepper.
- Step 2In a small bowl, whisk together the fresh squeezed Sunkist Cara Cara orange juice, sweet chile sauce, soy sauce, fresh squeezed Sunkist lemon juice, and chile garlic sauce.
- Step 3In a large skillet, heat the vegetable oil over medium-high.
- Step 4Add the shrimp and cook, tossing halfway through, until browned on both sides, about 4 minutes. Remove shrimp to a plate.
- Step 5Add the garlic, ginger, and light white and green parts of green onion to the skillet, and cook over medium-high, stirring, until fragrant, about 1 minute.
- Step 6Pour fresh squeezed Sunkist Cara Cara orange juice mixture into skillet, add fresno chile, and bring to a boil. Cook until sauce thickens slightly, about 2 minutes.
- Step 7Return shrimp to skillet and add sliced Sunkist Cara Cara orange. Toss to coat and heat through.
- Step 8Remove from heat. Season with salt and pepper, if necessary.
- Step 9Garnish with remaining green onion and more fresno chile. Serve shrimp over rice.
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