Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.
- 1 lb. cooked shrimp
- 500 g rice noodles or whole wheat noodles
- 1 lb of baby bok choy
- Two handfuls of snow peas
- 2 stalks of celery
- 2 Tbsp canola oil
- Zest of 1 orange
- 3 Tbsp orange juice
- 1 tsp ground cinnamon
- 1/4 tsp. cayenne pepper (optional)
- Sesame oil (for drizzling at the end!)
- Cook the rice noodles or pasta according to package directions. Set aside.
- In a large skillet lightly pan (using 1 Tbsp oil) fry the shrimp with the cinnamon, orange juice, orange zest, and cayenne pepper until warm. Set aside in a bowl.
- In the same skillet add 1 Tbsp of oil and stir fry the snow peas and celery for 2 minutes. Add in the bok choy and continually toss for 1 minute.
- Add in the shrimp which was set aside in step 2. Toss well.
- Drizzle some sesame oil over the dish before serving (optional)
Click here to see the original recipe.
Orange and cinnamon are the two ingredients that have the most prominent flavour profiles in this dish. The bitterness of bok choy keeps the stir fry from tasting too fruity as it cuts the citrus flavour. This stir-fry also brings a variety of different textures; slightly chewy (from the shrimp), crunchy (from the celery), slithery (from the bok choy) and grainy (from the cinnamon and orange zest). What are you waiting for? Get shrimpin’!
Click here to find out some health benefits of shrimp!