Orange Honey Garlic Shrimp with Wild Rice

4 serving Shrimp, Jumbo, Raw, Kirkland Brand = 8 Shrimp = 4oz (by MOMMA2GOSSLINGS)
2 large (3-1/16" dia) Oranges
1 tbsp Honey
2 tbsp Soy Sauce
1 tbsp Vinegar - Natural Rice Vinegar (Nakano)
15 mL Water, tap
1 tbsp Argo Cornstarch
0.25 tsp Kosher Salt (by 65PLUS1)
1 dash Pepper, black
1 tbsp Canola Oil
6 clove Garlic
3 tsp Ginger Root
2 medium (4-1/8" long) Scallions, raw
.25 tsp Pepper, red or cayenne
2 cup Wild Rice

Buy peeled and deveined shrimp for faster prep time.

Cook rice according to directions and set aside. Zest the orange for about 2 tsp, then juice the oranges into a small bowl. Whisk in the honey, soy sauce, vinegar and water. In a separate bowl add 1 tbsp orange mixture to cornstarch and mix till smooth. Whisk back into orange mixture. Take 1 tsp oil and heat large pan. Add about half the shrimp in a single layer and cook until pink then flip and cook on other side until pink. Remove from pan and repeat with remaining shrimp. Set shrimp aside. Mince garlic and ginger, add to frying pan with whites of scallions that have been thinly sliced and red pepper ( Cut green end into 1 1/2" pieces, set aside). Cook for about 1 minute and then add in orange zest and orange soy mixture. Thicken, add shrimp and greens of scallions, toss to coat. Serve with rice.

Serving Size: 4 servings with 1/2 cup rice each

Number of Servings: 4

Recipe submitted by SparkPeople user THERESSAHALB.