Recipe Index

Thai | Honey-Ginger Shrimp

Posted on May 13, 2019

Another one from Chrissy Teigen. Her cookbooks are so good.

Yield: 4 servings

honey-ginger shrimp


2 - 3 medium oranges

3 tablespoons honey

2 tablespoons soy sauce

1 tablespoon unseasoned rice vinegar

1 tablespoon cornstarch

1 pound large (16-20 count) shrimp, peeled and deveined

kosher salt

freshly ground black pepper

3 tablespoons high-heat oil

6 cloves garlic, minced

1 tablespoon minced fresh ginger

2 scallions, whites thinly sliced, greens cut into 2-inch lengths

red pepper flakes, to taste

cooked rice, for serving



Using a vegetable peeler, peel off a 1-inch wide strip of zest from 1 orange. Finely grate the zest from about 1/2 the orange. Juice both oranges into a bowl, you should have just over 1/2 cup. If not, juice another orange. Whisk together the orange juice, honey, soy sauce, and vinegar.

In a small bowl, combine the cornstarch with 1 tablespoon of the orange-soy mixture to form a paste. Then stir the paste back into the bowl with the rest of the orange-soy mixture.

Pat the shrimp dry with paper towels. Season both sides with salt and pepper. In a large skillet, heat 1 1/2 tablespoons of the oil over medium-high heat. Add the shrimp in one layer. Cook until the underside is bright pink, 1 to 1 1/2 minutes. Flip and cook the other side. Transfer shrimp to a plate.

Add the remaining 1 1/2 tablespoons of oil to the skillet. Add the garlic, ginger, scallion whites, red pepper flakes and cook until fragrant, about 30 seconds. Add the orange-soy mixture and strip of orange zest. Cook, stirring, until thickened. Return the shrimp to the skillet, add the scallion greens, and toss to coat with the sauce.

Serve with rice and garnish with orange zest.


(Ref. "Garlic-Honey Shrimp" recipe, Cravings Hungry for More, page 194.)