I really enjoy cooking. Food always tastes so much better when it is the product of your own time and effort. That said…I sometimes hate cooking. There’s nothing that can put me in a cranky mood faster than coming home (after a 10-hour work day) and having to cook. In order to alleviate a 6 p.m. meltdown and to maintain my sanity I have come up with a go-to meal that I cook once a week. I don’t make it on the same day each week, I just save it for a day that I am feeling some serious cooking aversion.
Yield
4 servings (serving size: 3/4 cup)
Ingredients
- 1 1/2 pounds peeled and deveined large shrimp
- 1 tablespoon cornstarch
- 1/4 cup fresh orange juice
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon chile paste with garlic (such as sambal oelek)
- 2 tablespoons canola oil
- 1 tablespoon minced peeled fresh ginger
- 3 garlic cloves, minced
- 1/3 cup chopped green onions
Preparation
Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.
Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.
Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add shrimp mixture; stir-fry for 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately.
Nutritional Information
- Calories:
- 301 (30% from fat)
- Fat:
- 10g (sat 1.1g,mono 4.6g,poly 3.2g)
- Protein:
- 35.3g
- Carbohydrate:
- 16.8g
- Fiber:
- 0.5g
- Cholesterol:
- 259mg
- Iron:
- 4.4mg
- Sodium:
- 621mg
- Calcium:
- 103mg
My go-to recipes aren’t quite as fancy as yours! If cooking sounds like the last thing I want to do, I usually just whip up a batch of stir-fry or some omelets. You can get away with putting anything into those! If I have leftover cooked veggies in the fridge sometimes I’ll puree those and mix them in with eggs for an omelet, and for stir-fry I basically just toss in whatever veggies and leftover meat are in the fridge and fry it in a soy-sesame-hoisin sauce. Mmm! And if we have no veggies, I make pancakes. Can’t go wrong with those!
Thanks for the ideas Stacey. Unfortunately my husband is not a fan of brinner so the pancakes probably wouldn’t fly but with the right ingredients I could make an omelette dinner worthy. We love stir fry. It’s a weekend staple :).