Honey Garlic Shrimp, Ginger Shrimp

Honey Garlic Shrimp

  • 1 ¼ lbs. extra-large shrimp
  • 2 scallions thinly sliced whites and greens cut into strips about 2-inches
  • 2 large oranges
  • 2 Tbsp. reduced-sodium soy sauce
  • 1 Tbsp. honey
  • 1 Tbsp. unseasoned rice vinegar
  • 1 Tbsp. water
  • 6 cloves garlic, minced
  • 1 Tbsp. finely minced fresh ginger
  • 1 Tbsp. cornstarch
  • 1 Tbsp. canola oil
  • ½ teas. red pepper flakes, adjust to taste
  • salt and pepper to taste

Peel and devein the shrimp. Grate the zest from 1 orange. Juice both oranges and place the juice in a bowl. Whisk the soy sauce, honey, vinegar and 1 tablespoon of water into the orange juice. In another small bowl combine 1 tablespoon of the orange soy sauce mixture with the cornstarch to form a paste. Stir this paste back into the bowl with the rest of the orange soy sauce mixture. Pat the shrimp dry and then season the shrimp on both sides with salt and pepper. Heat 1 teaspoon of the canola oil in a wok or large skillet over medium high heat. When the oil is shimmering-hot, almost smoking add half of the shrimp to the skillet or wok.

Place the shrimp in one layer in the pan and cook until the underside is bright pink, about 1 to 1 ½ minutes. Turn the shrimp over and cook on the other side for about 1 more minute. Remove shrimp to a plate. Add 1 more teaspoon of canola oil to the same skillet or wok and cook the remaining shrimp. Set these shrimp aside with the first batch of shrimp. Add the balance of the canola oil to the skillet or wok and then add the garlic, ginger, scallion whites and red pepper flakes cook about 30 seconds or until fragrant Add the orange soy sauce mixture and the orange zest and cook 1 to 2 minutes until thickened, stir this mixture while it is cooking. Return the shrimp to the skillet or wok, add the scallion greens and toss to coat.
This recipe is good served with rice. Rice is not included in points calculation.
Recipe makes 4 servings Estimated WW Smart points 2 per serving.

Ginger Shrimp

  • 1 lb. large shrimp
  • 1 medium scallion, chopped
  • 1 large clove garlic, minced
  • ½ cup low-sodium chicken broth
  • 2 teas. reduced-sodium soy sauce
  • 2 teas. hot chili sauce (Siracha), adjust to taste
  • 1 ½ teas. cornstarch
  • ¼ teas. sugar
  • 4 teas. vegetable oil
  • 2 Tbsp. fresh ginger, minced
  • 6 oz. baby bok choy
  • 1 Tbsp. white wine
  • salt and pepper to taste

Peek and devein the shrimp. Wash trim and cut the bok choy into 3-inch pieces. In a small bowl combine the chili sauce, chicken broth, soy sauce, cornstarch, sugar and salt and pepper and set aside. Heat a large skillet or wok over high heat. When the pan is hot add the oil and then add the ginger and garlic. Stir-fry the ginger and garlic for about 10 seconds or until fragrant. Push the garlic and ginger to the side of the pan and add the shrimp in one layer. Cook the shrimp for about one minute and then use a spatula to stir-fry the shrimp with the garlic ginger mixture. Stir fry for about 30 seconds until the shrimp are orange but not cooked through. Add the bok choy and sprinkle with a little salt. Add the wine and stir-fry for about 30 seconds or until the bok choy begins to turn bright green. Stir the broth mixture into the skillet or wok and stir-fry 1 to 2 minutes or until the shrimp are just cooked and the vegetables are crisp-tender. Sprinkle the scallions over the top.
This recipe is good served with rice. Rice is not included in points calculation.
Recipe makes 4 servings Estimated WW Smart points 2 per serving.