Ingredients
1 1/2 lb. large shrimp (16/20), peeled and deveined
Kosher salt
Freshly ground black pepper
1/3 c. fresh squeezed Sunkist Cara Cara orange juice
1/2 c. sweet chili sauce
3 tbsp. low-sodium soy sauce
2 tbsp. fresh squeezed Sunkist lemon juice
1 tbsp. chile garlic sauce
3 tbsp. vegetable oil
4 garlic cloves, thinly sliced
1 tbsp. minced fresh ginger
2 green onions, sliced, plus more for garnish
1 fresno chile thinly sliced, plus more for garnish
1 Sunkist Cara Cara orange, thinly slice in rounds and halved
Steamed brown rice, for serving
Preparation
Step 1Season shrimp with salt and pepper. Step 2In a small bowl, whisk together the fresh squeezed Sunkist Cara Cara orange juice, sweet chile sauce, soy sauce, fresh squeezed Sunkist lemon juice, and chile garlic sauce.Step 3In a large skillet, heat the vegetable oil over medium-high.Step 4Add the shrimp and cook, tossing halfway through, until browned on both sides, about 4 minutes. Remove shrimp to a plate. Step 5Add the garlic, ginger, and light white and green parts of green onion to the skillet, and cook over medium-high, stirring, until fragrant, about 1 minute.Step 6Pour fresh squeezed Sunkist Cara Cara orange juice mixture into skillet, add fresno chile, and bring to a boil. Cook until sauce thickens slightly, about 2 minutes.Step 7Return shrimp to skillet and add sliced Sunkist Cara Cara orange. Toss to coat and heat through.Step 8Remove from heat. Season with salt and pepper, if necessary.Step 9Garnish with remaining green onion and more fresno chile. Serve shrimp over rice.
Tried it? Let us know what you think in the comments!
