Spicy-Sweet Tangerine Shrimp with Baby Bok Choy
A delicious Asian-inspired dish combining succulent shrimp in a tangy orange-chili sauce with tender baby bok choy. The dish balances sweet, spicy, and savory flavors with a citrusy kick from tangerine.
Ingredients
- •6 whole baby bok choy
- •2 tablespoons Asian sesame oil
- •1½ pounds uncooked large shrimp
- •⅓ cup frozen orange-tangerine concentrate
- •⅓ cup Asian sweet chili sauce
- •12 strips tangerine peel
- •1½ teaspoons distilled white vinegar
- •1 teaspoon oyster sauce
- •2 whole green onions
- •1½ tablespoons fresh ginger
Cooking Instructions
- 1.
Cover bottom of large skillet with 1/2 inch water. Add bok choy; drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Cover; cook over high heat until bok choy is tender, about 5 minutes. Arrange bok choy around edge of platter. Boil liquid in skillet until reduced to glaze, about 1 minute; pour over bok choy.
6 min
- 2.
Mix shrimp and next 5 ingredients in medium bowl. Heat 1 tablespoon sesame oil in same skillet over high heat. Add onions and ginger. Sauté 1 minute. Add shrimp mixture. Toss until shrimp are just opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to platter. Cook sauce until thickened, about 2 minutes. Spoon sauce over shrimp.
6 min
