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sizzling hot tangerine shrimp

(1 rating)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

A spicy/sweet shrimp stir fry. You can cook the rice while you prep and cook the shrimp. This seems like a lot of steps and ingredients, but once you start cooking it goes really fast. Prep time may be less if you purchase peeled and deveined shrimp instead of shell on.

(1 rating)
yield 4 serving(s)
prep time 25 Min
cook time 15 Min
method Stir-Fry

Ingredients For sizzling hot tangerine shrimp

  • 1
    anaheim chile, seeded and minced
  • 3 lg
    garlic cloves, minced
  • 2 tsp
    minced tangerine rind
  • 1 tsp
    peeled, minced gingerroot
  • 2 Tbsp
    soy sauce
  • 2 Tbsp
    dry sherry
  • 1 Tbsp
    hoisin sauce
  • 2 tsp
    dark sesame oil
  • 2 tsp
    red wine vinegar
  • 1/2 tsp
    salt
  • 1/4 tsp
    sugar
  • 1/4 tsp
    ground szechuan pepper
  • 1 lb
    medium-size fresh shrimp
  • 1/4 c
    peanut oil plus 1 tablespoon, divided
  • 1 c
    pine nuts
  • 1 lg
    onion, coarsely chopped
  • 1 lg
    sweet red bell pepper, cubed
  • 1 Tbsp
    cornstarch
  • 2 Tbsp
    cold water
  • hot cooked rice

How To Make sizzling hot tangerine shrimp

  • 1
    Combine the first 4 ingredients in a bowl; set aside.
  • 2
    Combine the soy sauce and the next 7 ingredients; stir well with a wire whisk. Set aside.
  • 3
    Peel and devein shrimp, if they are not already peeled and deveined. Cut in half crosswise, and set aside.
  • 4
    Pour 2 tablespoons peanut oil around the top of a preheated wok, coating sides; heat at medium-high (375º) for 2 minutes. Add the pine nuts and stir fry for 2 minutes or until lightly browned. Remove the pine nuts, and drain on paper towels. Set aside.
  • 5
    Pour 1 tablespoon peanut oil into wok. Add reserved shrimp, and stir-fry for 2 minutes or until the shrimp turn pink. Remove shrimp, and set aside.
  • 6
    Pour the remaining 2 tablespoons peanut oil into the wok. Add the reserved chile mixture, and stir fry 15 seconds. Add the onion and red pepper, and stir-fry for 5 minutes or until tender. Remove the vegetable mixture; set aside.
  • 7
    Combine the cornstarch and water; stir well. Pour the reserved soy sauce mixture into the wok; heat at medium high for 1 minute. Gradually add the cornstarch mixture; cook, stirring constantly, until mixture is thickened. Add the reserved pine nuts, shrimp, and vegetable mixture to the wok, and stir-fry 1 to 2 minutes or until thoroughly heated. Serve over rice.
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