Ingredients

  • 1 pound large peeled shrimp
  • 2 tablespoons canola oil
  • 2 tablespoons scallions, minced
  • 1 tablespoon garlic, minced
  • 1 cup fresh orange juice
  • 1 tablespoon fresh ginger root, grated
  • 1 tablespoon orange zest
  • 1 cup canned coconut milk
  • 1 teaspoon cornstarch
  • 1 teaspoon red pepper flakes
  • ¼ cup scallions, sliced

Directions

Saute shrimp in1 tablespoon canola oil that have been seasoned with salt and pepper. Turn once and cook until done. Remove shrimp. Add remaining canola oil to pan, add onion (2T) scallions and garlic: cook one minute.
Stir in juice, ginger and zest. Reduce mixture until it measures 1/2 cup when strained, 3-5 minutes: discard solids. Return juice to pan.
Whisk together milk, cornstarch: stir into juice in pan, add pepper flakes. Bring to a boil, reduce heat to medium and cook until thickens. Season with salt and pepper.
Add shrimp back to pan to heat, top with 1/4 cup scallions.

Source

Servings/Yield