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 bring 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