Preparation: 35 minutes
Cooking time: 10 minutes
454 g peeled and deveined shrimp
2 tablespoons orange juice
1 clove garlic, chopped
2 tablespoons vegetable oil, divided
1 tablespoon sesame oil
1 tablespoon green pepper, diced
1 yellow zucchini, sliced
1 cup broccoli florets
1/2 cup chopped onion
1/2 cup chopped carrots
the zest of an orange
1 teaspoon chopped fresh ginger
1/4 teaspoon cayenne pepper
salt and pepper to taste
- In a bowl, combine shrimp, orange juice, garlic, ginger, salt and pepper; marinate in refrigerator for 15 minutes.
- Heat 1 Tbsp. vegetable oil and sesame oil together in a pan over medium-high heat. Remove shrimp from marinade and cook in hot oil about 2 minutes per side until opaque; remove from pan and set aside.
- Add the other tablespoon of vegetable oil to the hot pan and sauté the bell pepper with the zucchini, broccoli, onion, carrots, orange peel and cayenne pepper for about 5 minutes. Put the shrimp back in the pan and cook for 1 minute, to reheat.
- Serve with rice.