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Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Total Time:
30 mins
You can also serve this spicy shrimp over your favorite kind of noodles.
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Ingredients
- 2 cups long-grain white rice
- 1/4 cup low-sodium soy sauce
- 3 Tbsp. chopped fresh ginger (from a 3-inch piece)
- 2 Tbsp. fresh orange juice
- 2 Tbsp. rice vinegar
- 1 Tbsp. light brown sugar
- 1/4 tsp. red pepper flakes
- 1 Tbsp. sesame oil
- 2 Tbsp. vegetable oil
- 1 1/2 lb. large shrimp, peeled and deveined
- 1 tsp. kosher salt
- Black pepper, to taste
- 2 red bell peppers, cut into chunks
- 1 onion, cut into chunks
- 1 cup salted roasted cashews
- Thinly sliced scallions, for topping
Directions
- Step 1Combine the rice and 3 cups water in a medium saucepan and bring to a boil over medium-high heat. Reduce to a simmer, cover and cook until the water is absorbed, about 15 minutes. Remove from the heat and set aside, covered, for 10 more minutes. Fluff the rice with a fork and set aside.
- Step 2Meanwhile, whisk the soy sauce, ginger, orange juice, vinegar, brown sugar and red pepper flakes in a small bowl; set aside.
- Step 3Heat the sesame oil and 1 tablespoon vegetable oil in a large skillet over medium-high heat. Season the shrimp with the salt and a few grinds of pepper. Working in two batches, add the shrimp to the pan and cook, flipping halfway through, until they are just opaque and beginning to turn pink, 2 to 3 minutes; remove to a plate.
- Step 4Add the remaining 1 tablespoon vegetable oil to the same skillet and heat over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until the vegetables just begin to soften, about 5 minutes. Pour in the soy sauce mixture.
- Step 5Bring the mixture to a boil, then reduce the heat to low and simmer until reduced slightly and starting to thicken, about 3 minutes. Stir in the shrimp and cashews to coat in the sauce. Serve over the rice and top with scallions.
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