Mandarin Shrimp & Vegetables

Here’s a shrimp dinner that comes together entirely in the microwave, no stovetop required. Orange marmalade melts into a glossy glaze with fresh ginger root and garlic, coating plump shrimp and crisp-tender broccoli, red and yellow bell peppers.

The technique is smart: vegetables cook first so they soften just enough, then shrimp go on top to steam gently without getting rubbery. The real trick is the sauce. You drain the cooking liquid from the casserole into a cornstarch slurry and zap it until thick, so nothing is watered down. That concentrated glaze clings to everything instead of pooling at the bottom of the bowl.

Rice vinegar and a hit of hot pepper sauce cut through the sweetness of the marmalade, keeping the whole dish balanced. Serve it straight over hot rice the second it’s done.

Pro Tips

• Don’t skip stirring midway. The microwave heats unevenly, and stirring ensures the shrimp cook through without some pieces overcooking.
• Use large shrimp (21-25 count). Smaller shrimp overcook too fast in the microwave and turn tough.
• Cut vegetables the same size so they cook evenly. Broccoli florets about 1 inch across, peppers in strips.
• The sauce thickens fast. Check at 1 minute and stir. Overcooking cornstarch can make it thin out again.

Variations

• Spicier: Double the hot sauce or add a pinch of red pepper flakes for more heat.
• Chicken version: Swap shrimp for boneless chicken thigh pieces, adding 2 to 3 extra minutes cook time.
• Low-sodium: Use tamari or coconut aminos in place of soy sauce.