Citrus Shrimp
Submitted by kstrat
A fast wok stir-fry with large shrimp, snow peas, and bok choy in a bright lemon-orange sauce thickened with cornstarch. Dinner in 20 minutes, start to finish. Light, fresh, and full of crunch.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minTwenty minutes. That’s all that stands between you and a sizzling wok full of plump shrimp, crisp snow peas, and tender bok choy glazed in a light citrus sauce.
Everything cooks over high heat in a single pan, moving fast the way a proper stir-fry should.
Orange juice, lemon juice, and their zests create a tangy, barely sweet sauce that gets a quick thicken from cornstarch right at the end.
Serve it over steamed rice and dinner is handled.
Kitchen Tips
- Get your wok screaming hot before adding the oil. A hot wok means a fast sear and crisp vegetables instead of a soggy steam.
- Have everything prepped and measured before you start. Stir-frying waits for nobody.
- Swap bok choy for napa cabbage if that’s what you’ve got. Both work well here.
Ingredients
Directions
HEAT OIL OVER HIGH HEAT in a wok or large skillet.
Add snow peas, bok choy and shrimp.
Stir-fry 3 minutes, or until shrimp are pink.
Add salt, pepper, lemon juice, orange juice, orange and lemon rinds, and cook for 2 minutes, covered.
Uncover the pan, add the cornstarch mixture, and stir until slightly thickened.
Serve immediately.
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