Orange Shrimp with Snap Peas

Orange Shrimp with Snap Peas

An easy weeknight meal for the family.


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


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.

Sharon's Hint

Serve this family favorite dish over prepared Jasmine rice.