Sunday, April 19, 2009

Firecracker Shrimp

Firecracker Shrimp

Firecracker Shrimp

1/4 cup honey

1/4 cup soy sauce

1 tablespoon rice wine vinegar or 1 teaspoon white vinegar with 1/4-1/2 teaspoon water.

2 teaspoons cornstarch

2 teaspoons grated orange peel

1/4 teaspoon crushed red pepper flakes -- or to taste

1 tablespoon vegetable oil

4 garlic cloves minced or cut small depending if you enjoy biting into a chunk of garlic once in a while :)

2 teaspoons minced fresh ginger or 1 teaspoon powdered ginger

1 red bell pepper -- seeded and chopped

1 1/2 cup snow peas -- cut into 1-inch pieces

1 1/2 pounds shrimp -- peeled and de-veined

3 green onions cut into 1-inch pieces or 3 tbs finely minced white onion

6 cups cooked basmati rice

In small bowl, whisk together honey, soy sauce, vinegar, cornstarch, orange peel and red pepper flakes until thoroughly mixed and cornstarch is dissolved......If using powdered ginger, up that in too at this time...... Set aside.

Heat oil in wok or large, heavy skillet over medium-high heat.Stir in garlic and ginger (if using fresh ginger); stir-fry until fragrant, about 1 minute. Add bell pepper and snow peas, stir-fry 1-2 minutes until crisp-tender if using white onion rather than green, add it at this time too.

Add shrimp and green onions, stir-fry until shrimp just turns pink, about 1 minute. Stir in reserved soy sauce mixture, cook and stir until sauce boils and thickens. Serve over cooked rice, if desired.


  1. This sounds really good. I may have to try it. Can you taste the ginger? I am not a fan so I might skip that part. lol

  2. try the makes it good....but the powder you can't taste......but without it, it doesnt taste right......

  3. dont do the real ginger if you dont like ginger taste, but you DO need the powder:)