Orange Shrimp
- 1 tablespoon cornstarch
- 1 cup 100% orange juice (not from concentrate, preferably no pulp)
- 1 1/4 pounds 2125 count shrimp (preferably easy-peel), peeled and deveined
- Salt and pepper, to taste
- Olive oil spray
- 2 teaspoons crushed garlic, divided (I used Dorot Crushed Garlic)
- Put the cornstarch in a medium bowl or measuring cup.
- Whisking constantly, add enough orange juice to the cornstarch to form a paste.
- Whisk in the remaining juice and continue whisking until the cornstarch is completely dissolved.
- Set aside.
- Season the shrimp with salt and pepper.
- Place a large, nonstick skillet over high heat.
- When hot, lightly mist the pan with the spray and add the shrimp in an even layer along with the garlic.
- Cook for 1 to 2 minutes per side, or until the shrimp turns pink and is no longer translucent.
- Pour the orange juice mixture over the shrimp, gently stirring it until the sauce has thickened, 2 to 3 minutes.
- Each (1/2 cup) serving has:
- Calories: 157
- Protein: 24g
- Carbohydrates: 10g
- Fat: 2g
- Trace Saturated Fat
- Cholesterol: 172mg
- Trace Fiber:
- Sodium: 169mg
cornstarch, orange juice, count shrimp, salt, olive oil spray, garlic
Taken from www.epicurious.com/recipes/food/views/orange-shrimp-375502 (may not work)