After my parents split up about 10 years ago, Mom and I started a tradition where she comes to Roanoke one day not long before Christmas and spends the night with Howard and me. We cook a nice dinner, drink some wine, and watch “White Christmas” or some other holiday movie.
It’s a nice way to get in some quality time together before Christmas Day, which is usually a frenzy of driving around and ripping open presents. I figured out a long time ago that if you hang all your hopes for QT with loved ones on one 24-hour period, you are bound to be disappointed.
This year, we decided we were in the mood for shrimp, and we finally settled on a recipe for Orange Shrimp. It was either that or this Coconut Shrimp recipe, which I still intend to try. We absolutely loved this shrimp dish. I made a few minor changes, including doubling the sauce so we’d have enough to drizzle over the rice, too. We served it with steamed broccoli and had a big ole time enjoying our shrimp and our evening together.
This is fast and easy to make. I hope you like it as much as we did!
If you want to check out some of the other recipes I have bookmarked on Pinterest, click here.
I added about 1/2 tablespoon of freshly minced ginger to the sauce and used a dark, rich soy sauce from an Asian grocery. Double the sauce recipe if you like saucy rice; double everything if you’re cooking for a bigger crowd. Adapted from Heartmindandseoul.com.
1 lb. medium shrimp, peeled and deveined
1/4 teaspoon freshly ground black pepper
For the sauce:
1/4 cup soy sauce
1/8 cup ketchup
1/4 cup orange juice or blood orange juice
1/4 cup honey
1 tablespoon rice wine vinegar
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (less or more)
1/2 tablespoon dried chives (optional)
sliced almonds (optional)
Korean wrinkled chili peppers, sliced (optional)
1. To make the sauce: combine soy sauce, ketchup, orange juice, honey, vinegar, garlic, chives (optional), and red pepper flakes in a bowl. Set aside.
2. Place shrimp on heated grill or in a large skillet or wok greased with a drizzle of sesame or vegetable oil. Season them with black pepper and cook just until barely done, or a few minutes.
3. Combine sauce and shrimp in a large skillet or wok (the one you used to cook the shrimp if that’s how you cooked them). Bring to a boil, then immediately reduce to a simmer and cook until sauce thickens, stirring occasionally.