Shrimp is one of my favorite proteins to use on busy weeknights when I haven’t had the wherewithal to thaw meat or make it to the grocery store. I like to keep a bag of raw, frozen shrimp in the freezer. They thaw rapidly in a bowl of cold water and cook up in about 4 minutes flat, depending on the size of shrimp you buy.
Ingredients
- 1 pound raw large shrimp (21–30 per pound), peeled and deveined, tails left on
- Salt and ground black pepper
- 2 tablespoons finely julienned orange peel
- ¼ cup freshly squeezed orange juice
- ½ cup + 2½ teaspoons water
- 2 tablespoons soy sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon Sriracha
- 2 tablespoons sugar
- 2½ teaspoons cornstarch
- 2 tablespoons canola oil, plus additional if needed
- 1 tablespoon sesame oil, plus additional if needed
- 6 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 pound broccoli, trimmed and cut into medium florets
- 2 teaspoons toasted sesame seeds
For Serving
- Rice, steamed
- Green onions, thinly sliced
- Sriracha sauce or Chinese hot mustard
How to Make It
- Pat the shrimp dry and season lightly with salt and pepper. Set aside. Set aside 1 tablespoon of the orange peel for serving.
- In a small dish, stir together the remaining 1 tablespoon orange peel, orange juice, ½ cup of the water, soy sauce, vinegar, Sriracha, and sugar. In another small dish, stir together the cornstarch and 2½ teaspoons of the water. Set both aside.
- Heat a wok or large nonstick skillet over medium-high heat. Add the canola oil and sesame oil. Cook the garlic and ginger for 1 minute, or until fragrant. Add the broccoli, season lightly with salt, and cook for 5 to 6 minutes, or until tender-crisp. Remove the broccoli from the pan and return the pan to the heat. Add more canola and sesame oil to the pan if needed, then add the shrimp in a single layer. Cook for 90 seconds, or until browned on the bottom, and then turn. Pour the orange mixture over the shrimp and bring to a boil. Return the broccoli to the pan. Stir in the cornstarch mixture and stir until the sauce has thickened. Sprinkle on the sesame seeds and toss well to coat.
- To serve, sprinkle the reserved orange peel over top. Serve the hot stir-fry over steamed rice with the green onions and Sriracha sauce or Chinese hot mustard on the side.
