North Bay Produce

Orange Shrimp with Snap Peas

An easy weeknight meal for the family.
Prep Time10 min Cook Time10 min Total Time20 min Servings6


Sauce Ingredients:

  • 1/4 cup orange juice
  • Zest of one orange (minced)
  • 1/3 cup chicken broth
  • 2 TBLS soy sauce
  • ½ tsp fish sauce (or oyster sauce)
  • 2 tsp lemon juice
  • ¼ tsp red chili flakes
  • 1 tsp corn starch

Stir Fry Ingredients:

  • 1 lb large shrimp, patted dry with paper towels (16/20 count peeled and deveined)
  • 1 tsp toasted sesame oil
  • 1 TBLS olive oil
  • 1 cup chopped red peppers
  • 1 cup sugar snap peas (trimmed if necessary)
  • 3 cloves garlic (minced)
  • 2 tsp ginger (minced)

Garnish Ingredients (optional)

  • Sliced green onions
  • Chopped cilantro
  • Sesame seeds

Sharon's Hint

Serve this family favorite dish over prepared Jasmine rice.


Step 1. 

For sauce: whisk together orange zest, orange juice, chicken broth, soy sauce, fish sauce, lemon juice, red chili flakes and corn starch in a medium sized bowl and set aside.

Step 2. 

For the stir fry, heat a large nonstick skillet with oil until oil is shimmering. Add shrimp and cook a minute at a time until pink throughout about 3 minute’s total time. Transfer to a plate and set aside.

Step 3. 

Add peppers and sugar snap peas and cook until vegetables are lightly brown and crisped around 3 minutes. Add the garlic and ginger and stir until fragrant, about a minute. Remove vegetables and add to plate with shrimp.

Step 4. 

In hot pan, add orange sauce and bring to a boil, stirring continuously until sauce is thickened. Add vegetables and shrimp back into the pan and stir to combine ingredients. Drizzle with toasted sesame oil and do a final stir to incorporate.

Step 5. 

When heated through serve with optional garnishes of green onion, sesame seeds and cilantro.


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