Spicy Orange Shrimp

2  pounds peeled and deveined large shrimp
3  T cornstarch
2 large navel oranges (zested and squeezed -approx. 1 cup juice)
1/4 cup soy sauce
1/4 cup honey
2  T  rice wine vinegar
2  teas crushed red pepper
3  T olive oil
2  T  minced peeled fresh ginger
10  cloves garlic, minced
2/3  cup  chopped green onions

Inspired by a recipe from Cooking Light Magazine. In a medium bowl, sprinkle shrimp with cornstarch- toss to coat. Set aside. In separate bowl, combine orange juice, soy sauce, honey, vinegar, and chile flakes, stir to combine and  set aside. Heat olive oil in a large skillet over medium-high heat. Add minced ginger and garlic to pan and stir-fry for about 1 minute – until fragrant. Add shrimp mixture, stir-fry for 3 minutes. Add juice mixture and onions, cook 2 minutes or until sauce thickens and shrimp are just cooked through, stirring frequently. Serve over brown rice and enjoy immediately!

Tagged as: brown rice, garlic, ginger, gluten free, orange, shrimp