Wild American shrimp, seasoned and pan-seared, with a stir-fry of fresh vegetables and an Asian inspired orange sauce. Serve over hot, steamed rice.
Spicy Orange Pecan Shrimp Stir Fry
I actually adapted this recipe from one of my older Southern Living recipe books from a long time back, just in case somebody wants to give me some guff for posting an Asian recipe... because someone will.Hey, the reality is that Southerners eat Asian food too! We love it actually, and, in fact, one of my favorites is Chap Chae, a dish my Korean neighbor used to share with me when she made it. We've got some pretty good pho around here too, thanks to our Vietnamese population.
This is really a very simple shrimp stir fry, with an orange-based sauce, using some marmalade and the zest of a fresh orange and some classic Asian flavors. A little spicy heat from dried red pepper flakes and a finish of toasted pecans. It is delicious!
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
Here's how to make this Spicy Orange Pecan Shrimp Stir-Fry.
Prepare the rice. These days I do mine in the Instant Pot - it is just so easy! I put 2 cups of long grain white rice in the pot with 2-1/4 cup water, 1/2 teaspoon salt and 2 tablespoons butter. Most pots do have a rice setting, but I set mine manually for 6 minutes. Once that is completed, I turn off the pot and let the pressure release naturally. Rice can sometimes get foamy, which can clog up the pressure release valve and I find that the butter helps to defend against that.
For the sauce, whisk together water, soy sauce and marmalade until well blended. Whisk in remaining sauce ingredients; set aside.
Peel, devein and pat the shrimp very dry; toss with the seasonings and set aside.
Prep the vegetables and set aside. For the sweet pepper, any color will work, though I like the red bell peppers.
Heat a large skillet over medium-high heat with a teaspoon of the oil. Add pecans and toss until fragrant. Remove and set aside.
Add remaining oil to skillet, add shrimp to skillet.
Cook, in batches, until lightly browned and no longer translucent, about 2 minutes per side.
Remove from skillet and set aside.
Add bell pepper and onion to skillet and stir fry 2 minutes. Add green onion and stir fry another minute.
Scoot vegetables to the outside of the skillet and add sauce mixture to the center.
Bring to a boil and toss veggies into the sauce.
Return shrimp to pan.
Add pecans and sesame oil; heat though.
Serve over hot rice.
Spicy Orange Pecan Shrimp Stir Fry
Yield: About 4 to 6 Servings
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
Wild American shrimp, seasoned and pan-seared, with a stir-fry of fresh vegetables and an Asian inspired orange sauce. Serve over hot, steamed rice.
Ingredients
For the Sauce:
- 1 cup water
- 1/4 cup soy sauce
- 2 tablespoons orange marmalade
- 1 tablespoon cornstarch
- 1 tablespoon grated orange rind
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red curry powder
- 1/2 teaspoon Creole or Cajun seasoning (like Slap Ya Mama), or to taste
For the Stir Fry:
- 1 pound large (21-30 count) Wild American shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1/8 teaspoon red pepper flakes, optional, to taste
- 1 cup of toasted chopped pecans
- 2 tablespoons canola or peanut oil
- 1/2 cup sliced sweet or yellow onion
- 1 large sweet bell pepper (any color), cut into thin strips
- 2 green onions, cut into 1-inch sections
- 2 teaspoons sesame oil
- Hot steamed rice
Instructions
- Prepare the rice.
- For the sauce, whisk together water, soy sauce and marmalade until well blended. Whisk in remaining sauce ingredients; set aside.
- Peel, devein and pat the shrimp very dry; set aside. Prep the vegetables and set aside.
- Heat a large skillet over medium-high heat with a teaspoon of the oil. Add pecans and toss until fragrant. Remove and set aside.
- Add remaining oil to skillet, toss shrimp with salt, pepper, red pepper flakes, add to skillet and cook until no longer translucent, about 2 minutes per side. Remove from skillet and set aside.
- Add bell pepper and onion to skillet and stir fry 2 minutes. Add green onion and stir fry another minute.
- Scoot vegetables to the outside of the skillet and add sauce mixture to the center. Bring to a boil and pull veggies into the sauce.
- Return shrimp to pan, add pecans and sesame oil; heat though. Serve over hot rice.
Notes:
Mise en place y'all - meaning chop all your veggies and gather all of your seasonings together before you start.
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Adapted from Southern Living Our Best Recipes, Vol. III (softcover magazine) p. 61
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