Sunday, June 26, 2016

Florida Gulf Shrimp and Sweet Pepper Stir Fry

Looks delicious!  The Captain and I make a similar recipe that does not including the sesame seeds, onion or orange juice, but we will be tweaking the recipe to make it a cross between this recipe and ours.

What I would change on this recipe . . . take the tails off the shrimp (so much easier to eat), add a pinch of cayenne pepper, use at least one or two poblano peppers (you can never have enough peppers) and garlic.

Don't overcook the shrimp . . . we usually take it off the heat as soon as it turns pink, otherwise it gets rubbery-like.


    • 1 pound Florida shrimp, peeled and deveined
    • 3 Florida bell peppers, assorted colors, sliced
    • 1 large onion, sliced
    • 1 tablespoon toasted sesame seeds
    • 1 tablespoon Florida honey
    • 1 cup Florida orange juice
    • 1/4 cup cornstarch
    • 1/4 cup low-sodium soy sauce
    • oil for cooking
    • sea salt and fresh ground pepper to taste


Lightly coat shrimp with cornstarch.

Preheat a large sauté pan over medium-high heat.

Add 1 tablespoon of olive oil to pan.

Add the coated shrimp to the sauté pan and cook until almost done, about 3 minutes.  Don't overcook!

Remove the shrimp from the pan, add the peppers and onions and cook 4 minutes.

Add honey, orange juice and soy sauce to the pan.

Turn the heat up slightly and b
ring the liquid ingredients up to a boil.

Turn the heat back down to medium-high until the sauce is thickened (about 3 minutes).  Add shrimp back to the pan.

Serve over rice.

Garnish with sesame seeds.

Recipe and photo source

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