Mandarin Shrimp Stir Fry
Easy Homemade Mandarin Shrimp Stir Fry — A Healthy, Traditional-Style Weeknight Favorite
Mandarin Shrimp Stir Fry has been my go-to when I want something bright, comforting, and quick. The first time I made this easy Mandarin Shrimp Stir Fry, the smell of caramelized orange and garlic filled the kitchen and my skeptical teenager asked for seconds — that’s when I knew I had a keeper. It’s a little sweet, a little tangy, and full of color — perfect for a weeknight dinner, a Sunday family meal, or even a light holiday side if you’re hosting.
Prep time: 15 minutes • Cook time: 12 minutes • Serves: 4
🧂 Ingredients:
- 1 lb (450 g) large shrimp, peeled and deveined (tails optional)
- 1 tbsp cornstarch (for shrimp coating)
- Salt and pepper, to taste
- 2 tbsp neutral oil (canola, avocado, or light olive oil)
- 1 tbsp sesame oil (optional, for finishing)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 small red bell pepper, sliced thin
- 1 cup broccoli florets
- 1/2 cup carrots, thinly sliced or matchsticks
- 1/2 cup snap peas or snow peas
- 3/4 cup mandarin orange segments (fresh or drained from canned in juice)
- 2 green onions, sliced (for garnish)
- 1 tbsp sesame seeds (for garnish)
- Cooked rice or noodles, for serving
Sauce:
- 1/2 cup fresh mandarin juice (from about 2–3 mandarins) or 1/2 cup orange juice (no pulp)
- Zest of 1 mandarin (optional, for bright flavor)
- 1/4 cup low-sodium soy sauce (use tamari for gluten-free)
- 2 tbsp rice vinegar
- 2 tbsp low-light brown sugar or 1 tbsp honey (adjust to taste)
- 1 tbsp hoisin sauce (optional for depth)
- 2–3 tsp cornstarch mixed with 2–3 tbsp cold water (slurry to thicken)
👩🍳 Directions:
- Pat the shrimp dry and toss with 1 tbsp cornstarch, a pinch of salt, and pepper. This gives a light crisp outside and helps the sauce cling.
- Whisk together all sauce ingredients (mandarin juice, zest, soy sauce, rice vinegar, brown sugar/honey, hoisin) in a small bowl. Keep the cornstarch slurry ready.
- Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tbsp neutral oil.
- Add shrimp in a single layer and stir-fry 2–3 minutes, until pink and opaque. Avoid overcooking — shrimp cook fast. Remove shrimp to a plate.
- Add the remaining 1 tbsp oil to the pan. Toss in garlic and ginger and cook 30 seconds until fragrant.
- Add bell pepper, broccoli, carrots, and snap peas. Stir-fry 3–4 minutes until veggies are bright and crisp-tender. Tip: If your pan is crowded, cook veggies in batches.
- Return shrimp to the pan with mandarin segments. Pour the sauce over everything and bring to a simmer. Stir the cornstarch slurry again and add slowly, stirring, until sauce thickens — about 1–2 minutes.
- Drizzle sesame oil (if using), taste and adjust seasoning. Garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice or noodles.
Cooking tips: shrimp are done when opaque and pink (about 120–140°F internal temp); the sauce should be glossy and coat the ingredients — simmer 1–2 minutes to thicken.
💡 Tips & Variations:
- Low-carb swap: Serve over cauliflower rice or zucchini noodles. Reduce sugar to 1 tsp or a sugar substitute.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce. Ensure hoisin is GF or omit.
- Vegan/vegetarian: Replace shrimp with extra-firm tofu (pressed and pan-fried) or tempeh; add a splash more orange juice to balance.
- Make it spicier: Add 1 tsp chili paste (Sriracha or gochujang) to the sauce or sprinkle red pepper flakes.
- Make ahead: Prep veggies and sauce up to 24 hours ahead and store separately. Cook shrimp and finish just before serving for best texture.
- Leftovers & storage: Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat; add a splash of water or broth to rehydrate the sauce. Avoid reheating shrimp too long or they’ll get rubbery.
- Flavor boosts: Swap brown sugar for maple syrup, add a splash of lime for brightness, or finish with chopped cilantro for freshness.
🩺 Health & Lifestyle Tie-in:
This Mandarin Shrimp Stir Fry is high in lean protein from shrimp and packed with vitamin C and fiber from the mandarins and veggies. Shrimp also offer heart-healthy omega-3s. Small choices like swapping white rice for cauliflower rice or reducing added sugar can help you eat well regularly — and eating well now can pay off later in fewer health worries and medical costs. A nourishing habit feels good and can be kind to your wallet, too.
❤️ Conclusion:
This easy, homemade Mandarin Shrimp Stir Fry is one of those recipes that looks fancy but comes together fast. If you make this dish, let me know in the comments or tag me — I’d love to see your version! Happy cooking and big love from my kitchen to yours.
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Mandarin Shrimp Stir Fry
Ingredients
Method
- Pat the shrimp dry and toss with 1 tbsp cornstarch, a pinch of salt, and pepper.
- Whisk together all sauce ingredients in a small bowl and keep the cornstarch slurry ready.
- Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tbsp neutral oil.
- Add shrimp in a single layer and stir-fry for 2–3 minutes, until pink and opaque. Remove shrimp to a plate.
- Add the remaining 1 tbsp oil to the pan, then toss in garlic and ginger, cooking for 30 seconds until fragrant.
- Add bell pepper, broccoli, carrots, and snap peas. Stir-fry for 3–4 minutes until veggies are bright and crisp-tender.
- Return shrimp to the pan with mandarin segments and pour the sauce over everything. Bring to a simmer.
- Stir the cornstarch slurry again and add slowly, stirring until sauce thickens for about 1–2 minutes.
- Drizzle sesame oil (if using), taste and adjust seasoning. Garnish with sliced green onions and sesame seeds. Serve immediately.
