Spicy Orange Ginger Shrimp with Hazelnut Rice
Ignite your taste buds with this Spicy Orange Ginger Shrimp served over Hazelnut Rice—a vibrant and sophisticated dish that's as bold as it is irresistible. Juicy shrimp are coated in a zesty orange-ginger glaze, sweetened with honey and spiced up with a hint of red chili flakes, creating the perfect balance of sweet, tangy, and spicy flavors. Paired with nutty, toasted hazelnut rice cooked in savory stock, this recipe transforms simple ingredients into a gourmet experience. Ready in just 45 minutes, this impressive meal is ideal for dinner parties or a flavorful weeknight treat. Garnished with fresh green onions, it’s a feast for both the palate and the eyes. Perfect for lovers of bold Asian-inspired recipes, this combination of citrus, spice, and nutty richness will leave everyone coming back for seconds.
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Recipe Information
Ingredients
- 500 g Large shrimp (peeled and deveined)
- 120 ml Orange juice (freshly squeezed)
- 1 tbsp Orange zest
- 1 tbsp Fresh ginger (grated)
- 3 cloves Garlic (minced)
- 2 tbsp Soy sauce
- 2 tbsp Honey
- 0.5 tsp Red chili flakes
- 1 tbsp Cornstarch
- 2 tbsp Water
- 200 g White rice
- 480 ml Chicken or vegetable stock
- 50 g Hazelnuts (toasted and chopped)
- 2 tbsp Vegetable oil
- 2 Green onions (sliced)
- 0.25 tsp Salt
- 0.25 tsp Black pepper
Instructions
Rinse the shrimp under cold water and pat them dry with paper towels. Season with salt and pepper and set aside.
In a small bowl, whisk together orange juice, orange zest, grated ginger, minced garlic, soy sauce, honey, and red chili flakes. Set this sauce mixture aside.
In another small bowl, dissolve the cornstarch in water to create a slurry. Set aside for later use.
Rinse the rice thoroughly under cold water to remove excess starch and set it aside.
In a medium pot, combine the rinsed rice and chicken or vegetable stock. Bring to a boil over medium-high heat, then lower the heat to a simmer, cover the pot, and cook for 12–15 minutes or until the liquid is absorbed and the rice is tender.
While the rice is cooking, toast the hazelnuts in a dry skillet over medium heat for about 2–3 minutes, stirring frequently to prevent burning. Once toasted, roughly chop the hazelnuts and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2–3 minutes per side, until opaque and fully cooked. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Pour in the prepared orange ginger sauce and bring it to a simmer over medium heat.
Stir the cornstarch slurry into the simmering sauce and cook for 1–2 minutes, stirring continuously, until the sauce thickens slightly.
Return the cooked shrimp to the skillet and toss to coat them evenly in the sauce. Cook for an additional 1–2 minutes, then remove from heat.
Fluff the cooked rice with a fork and stir in the toasted hazelnuts. Transfer the rice to a serving platter.
Top the hazelnut rice with the spicy orange ginger shrimp. Garnish with sliced green onions.
Serve immediately and enjoy this flavorful, aromatic dish!
Nutrition Facts
Calories |
1598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 4447 mg | 193% | |
| Total Carbohydrate | 134.6 g | 49% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 49.4 g | ||
| Protein | 141.5 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2346 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
