Orange-Coconut Shrimp

Dave whipped this up last night and it was so tasty. I recommend doubling this so you have leftovers. Our house is going to smell amazing for days.

Similar to a stir-fry, this dish cooks up super fast, so be sure to have all your ingredients ready to go before you fire up the saute pan. Makes 4 servings (about 6 cups) and takes about thirty minutes from start to finish (not including rice, which I recommend you bake). Add more red pepper flakes if you like a really spicy dish.

1 pound large shrimp, peels, deveined, and seasoned with salt and black pepper
2 tablespoon canola oil
2 tablespoon minced scallion whites
1 tablespoon minced garlic
1 cup fresh orange juice
1 tablespoon grated fresh ginger
1 tablespoon minced orange zest
1 cup canned coconut milk
1/2 teaspoon corn starch
1/4 teaspoon red pepper flakes
1/4 cup thinly sliced scallion greens

Saute shrimp in one tablespoon oil in a saute pan over medium-high heat until pink and beginning to curl, 2-3 minutes; remove from pan. Heat remaining tablespoon of oil in pan. Add scallion whites and garlic and cook for one minute.

Stir in orange juice, ginger, and zest. Reduce mixture until it measures 1/2 cup when strained, 3-5 minutes; discard solids. Return juice to pan.

Whisk together coconut milk and cornstarch; stir into juice in pan, add pepper flakes, and bring to a boil over medium-high heat. Reduce heat to medium and cook sauce until slightly thickened. Season sauce with salt.

Toss shrimp in sauce, stir in scallion greens and cook 1-2 minutes more. Serve shrimp with baked rice or rice noodles.