Orange Shrimp

by Maryam on December 6, 2012

Whenever I watch a cooking show, I always get the feeling that cooking is easy, fast, and hassle free. However, when I start implementing what I’ve just seen I discover that it wasn’t that easy to prepare, it’s also time-consuming and sometimes difficult!

I don’t know whether it’s my problem or its a common thing. However, after many trials and errors, I discovered few hints that helps making my kitchen life easier. In the past, I used to accumulate all the dishes that require cleaning until I finish, but recently I found that washing the dish once I’m doing using it makes a lot of difference. Preparing all the ingredients before starting and placing them  within reach can make a huge change in the whole experience.

Dividing the recipe into parts can be useful as well. Preparing rice ahead of time can reduced the cooking time to half in most recipes. I usually cook rice in bigger amounts and place it in freezer bags till the time of use. I found doing so makes lunch or dinner preparation more convenient. If you have any other ideas that can help reducing cooking time please do not hesitate to share it!

Orange Shrimp
Adapted from Heart Mind and Seoul.
1 lb medium shrimp, peeled and deveined
1/4 teaspoon freshly ground black pepper
For the sauce
1/4 cup soy sauce
1/8 cup ketchup
1/4 cup orange juice or blood orange juice
1/4 cup honey
1 tablespoon rice wine vinegar
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (less or more)
Korean wrinkled chili peppers, sliced (optional)
1. Place shrimp on heated frying pan. Season with black pepper and grill until cooked.
2. For the sauce, combine soy sauce, ketchup, orange juice, honey, vinegar, garlic, and red pepper flakes in a medium sized bowl.
3. Add the sauce to the grilled shrimp and cook over medium to high heat, and stir well.
4. Reduce the heat to low and cook until the sauce thickens, stir occasionally.
5. Serve over a bed of steamed white rice.

enjoy with love,


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