Orange juice, honey, Dijon mustard, and soy sauce come together in a simple, yet flavorful sauce for stir-fried orange shrimp and vegetables. You may vary the vegetables to suit your own personal tastes. This recipe was created for use with the T-Fal® ActiFry® counter-top appliance (read review). However, I have also included stove-top instructions below.
Keep in mind that over-cooked shrimp becomes tough and rubbery. This is why they are added last. They only take a few minutes to cook, if that.
Orange Shrimp and Vegetables Recipe
1 cup fresh broccoli florets
1 cup fresh asparagus, cut into 2-inch lengths
2 to 3 baby red potatoes, skin-on, scrubbed and cut into 1/2-inch wedges
1/2 red bell pepper (sweet capsicum), seeded and cut into 1/2-inch strips
1/2 medium sweet onion, cut into 1/2-inch wedges
1 medium carrot, peeled and cut into 1/4-inch slices on the bias
1 Tablespoon extra-virgin olive oil
1 pound jumbo shrimp (11-15 shrimp per pound), thawed and peeled
Place broccoli, asparagus, potatoes, red bell peppers, sweet onions, and carrots in the base of the ActiFry®. Pour the olive oil over the top. Close, set timer to 12 minutes, and start the machine.
Meanwhile, make the sauce. Zest the orange into a mixing bowl, then add the juice of that orange (1/4 to 1/3 cup of juice). Whisk in honey, soy sauce, Dijon mustard, and pepper to taste. Set aside.
When the vegetables have cooked for 12 minutes, add the shrimp. Top with the honey orange sauce and sesame seeds. Close lid, set timer for 5 minutes, and start the machine. When the shrimp has turned entirely pink, you are ready to serve.
Yield: 2 generous servings
Notes: Feel free to use your favorite vegetables. Some vegetables cook more quickly than others. Add them in at the same time as the shrimp.
Toast the sesame seeds in a dry saucepan just until golden. Set aside.
Heat a large, heavy, non-stick skillet or wok over medium heat. Add olive oil, potatoes, and carrots. Cook, stirring often, until potatoes become opaque but still not cooked through. Add the broccoli, asparagus, red bell pepper, onions, and honey orange sauce. Continue cooking, stirring often, until potatoes and carrots are cooked through and vegetables are al dente. Lastly, add the shrimp and stir-fry briefly until the shrimp turns pink. (Do not overcook or shrimp will become tough.)
Sprinkle with the toasted sesame seeds and serve.
Orange Shrimp and Vegetables Recipe Photo ©2018 Peggy Filippone