Orange and Ginger Shrimp

Crevettes à l’orange et au gingembre

Preparation: 35 minutes

Cooking time: 10 minutes

Portions: 4


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


  1. In a bowl, combine shrimp, orange juice, garlic, ginger, salt and pepper; marinate in refrigerator for 15 minutes.
  2. 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.
  3. 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.
  4. Serve with rice.

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