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Firecracker Shrimp

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1/3 cup honey
1/4 cup soy sauce
1 Tbs rice wine vinegar
2 tsp cornstarch
2 tsp grated orange peel
1/4 tsp crushed red pepper flakes, or to taste
1 Tbs vegetable oil
4 garlic cloves, minced
2 tsp minced fresh ginger
1 red bell pepper, seeded and chopped
1 cup snow peas, cut into 1-inch pieces
1-1/2 lbs shrimp, peeled and deveined
3 green onions, cut into 1-inch pieces
6 cups cooked white rice, optional

  • In small bowl, whisk together honey, soy sauce, vinegar, cornstarch, orange peel and red pepper flakes until thoroughly mixed and cornstarch is dissolved. Set aside.
  • Heat oil in wok or large, heavy skillet over medium-high heat. Stir in garlic and ginger; stir-fry until fragrant, about 1 minute.
  • Add bell pepper and snow peas; stir-fry 1 minute until crisp-tender.
  • Add shrimp and green onions; stir-fry until shrimp just turns pink, about 1 minute.
  • Stir in reserved soy sauce mixture; cook and stir until sauce boils and thickens.
  • Serve over cooked rice, if desired.

Servings 24

Source: National Honey Board