Citrus-Infused Ginger Black Pepper Shrimp
Experience a delightful burst of flavors with this Citrus-Infused Ginger Black Pepper Shrimp recipe, where sweet, zesty orange meets the bold heat of black pepper and aromatic ginger. This vibrant dish features succulent large shrimp marinated in a delicious blend of Trader Joe's Black Pepper Sauce or its alternative, Lee Kum Kee, combined with fresh ginger, orange zest, and juicy segments for an irresistible flavor combination. Perfect for a quick and satisfying weeknight dinner, serve it over fluffy jasmine rice or alongside steamed vegetables for a wholesome meal that will impress your family and guests alike.
N/A
Servings
180
Calories
9
Ingredients
Ingredients
large raw shrimp
16 ounces (thawed if frozen)
Trader Joe's Black Pepper Sauce
2 tablespoons (or substitute Lee Kum Kee Black Pepper Sauce)
fresh gingerroot
1 inch (sliced thin and minced or grated)
large navel orange
1 (zest peel and slice into segments)
butter
1 tablespoon (unsalted)
olive oil
1 tablespoon (extra virgin recommended)
minced garlic
1 teaspoon (fresh or jarred)
soy sauce
2 tablespoons (low-sodium preferred)
dry sherry
1/4 cup (preferably ginger-infused)
Instructions
1
In a medium-sized bowl, combine the thawed shrimp, black pepper sauce, minced ginger, orange zest, orange segments, and juice from the orange. Mix well, ensuring that the shrimp are evenly coated. Cover and marinate in the refrigerator for 30 minutes to allow the flavors to infuse.
2
Heat a large skillet or wok over medium-high heat. Add the butter and olive oil, allowing them to melt and create a flavorful base.
3
Stir in the minced garlic, soy sauce, and dry sherry, cooking for 2-3 minutes until the garlic is fragrant and slightly golden.
4
Add the marinated shrimp mixture to the skillet, discarding any leftover marinade. Stir-fry for about 3-4 minutes, or until the shrimp is pink and fully cooked, stirring frequently.
5
If desired, to slightly thicken the sauce, mix a small amount of cornstarch with cold water to create a slurry, and add it to the pan. Simmer for an additional 2-3 minutes while stirring until the sauce thickens slightly. Be cautious, as thickening works best with less acidic bases; consider arrowroot as an alternative for future experimentation.
6
Serve the shrimp mixture over cooked jasmine rice and complement with steamed broccoli or green beans for a colorful, nutritious meal.
Nutrition Information
6g
Fat
17g
Carbs
13g
Protein
1g
Fiber
3g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Citrus-Infused Ginger Black Pepper Shrimp?
It is a vibrant seafood dish featuring succulent shrimp marinated in a blend of black pepper sauce, fresh ginger, and orange, then stir-fried for a quick meal.
What are the primary flavor profiles of this recipe?
The dish combines sweet and zesty orange with the bold heat of black pepper and aromatic ginger.
How many calories are in a serving of this shrimp dish?
There are 180 calories per serving.
What type of black pepper sauce is recommended?
Trader Joe's Black Pepper Sauce is recommended, or Lee Kum Kee as a suitable alternative.
How long should the shrimp be marinated?
The shrimp should marinate in the refrigerator for 30 minutes to allow the flavors to infuse.
What kind of shrimp should I use?
The recipe calls for 16 ounces of large raw shrimp, thawed if they were frozen.
What are the suggested side dishes for this recipe?
It is best served over fluffy jasmine rice with a side of steamed broccoli or green beans.
How much protein is in this dish?
Each serving contains 13g of protein.
How much fat is in the Citrus-Infused Ginger Black Pepper Shrimp?
The dish contains 6g of fat.
What is the carbohydrate content?
There are 17g of carbohydrates per serving.
How do I prepare the fresh ginger?
The gingerroot should be sliced thin and then minced or grated.
Can I use bottled garlic for this recipe?
Yes, you can use either fresh minced garlic or the jarred variety.
What type of orange is best for this recipe?
A large navel orange is used for both its zest and its juice segments.
What is the purpose of the dry sherry?
Dry sherry, preferably ginger-infused, is used to deglaze the pan and add depth to the sauce.
How long does the actual stir-frying take?
The shrimp themselves only take about 3-4 minutes to cook until pink.
How can I thicken the sauce if it is too thin?
You can mix a small amount of cornstarch with cold water to create a slurry and simmer it in the pan for 2-3 minutes.
What are the recommended cooking fats?
The recipe uses a combination of one tablespoon of butter and one tablespoon of extra virgin olive oil.
Is there any sugar in this recipe?
Yes, there are 3g of sugar per serving, largely from the orange.
How much fiber does this dish provide?
This dish provides 1g of fiber per serving.
What type of soy sauce should I use?
Low-sodium soy sauce is preferred for this recipe.
Is this a Thai-inspired dish?
Yes, it is tagged as a Thai-inspired recipe.
Can I use arrowroot instead of cornstarch?
Yes, arrowroot is mentioned as a good alternative for thickening the sauce, especially for future experimentation.
Should I use the orange zest?
Yes, the zest of the navel orange is a key component of the marinade.
How many ingredients are required in total?
There are 9 main ingredients in this recipe.
Is this recipe considered a quick meal?
Yes, it is tagged as a quick recipe and an easy dinner.
Do I cook the garlic and soy sauce before adding the shrimp?
Yes, you should stir-fry the garlic, soy sauce, and sherry for 2-3 minutes until fragrant before adding the shrimp.
What should I do with the leftover marinade?
The instructions recommend discarding any leftover marinade when adding the shrimp to the skillet.
Is this dish seafood-based?
Yes, the main protein is shrimp, and it is categorized under seafood.
How much ginger is needed?
One inch of fresh gingerroot is required.
What is the primary citrus fruit used?
The primary citrus fruit used is the navel orange.