Tamari-Orange Glazed Shrimp with Pomegranate
8
Product(s) Used
Special Diet
Dairy-Free, Gluten-Free, Soy FreeCourse
AppetizerMain Ingredient
SeafoodOccasion
Entertaining, HolidaysIngredients
- 1 1/2 pounds large shrimp peeled and deveined, tails left on
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup fresh orange juice
- 2 tablespoons SAN-J Tamari or SAN-J No Soy Tamari
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon finely grated fresh ginger
- 1 clove garlic finely minced
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon Sriracha sauce or more to taste
- 1 teaspoon finely grated orange zest
- 1 teaspoon cornstarch
- 1 tablespoon cold water
- 1 tablespoon olive oil
- 1/3 cup pomegranate arils
- 2 green onions thinly sliced
- 1 tablespoon sesame seeds
- 1 tablespoon finely grated orange zest for garnish
- Fresh cilantro or microgreens optional
Directions
- Whisk the orange juice, SAN-J Tamari, honey, rice vinegar, ginger, garlic, sesame oil, Sriracha and orange zest in a small saucepan.
- Bring to a gentle simmer over medium heat and cook for 3 to 4 minutes.
- Whisk the cornstarch and cold water together. Slowly whisk into the simmering glaze. Cook for 1 to 2 minutes until glossy and thickened. Remove from heat.
- Pat the shrimp dry and season with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Cook shrimp in a single layer for 2 to 3 minutes per side, or until pink and opaque.
- Reduce heat to low, add the glaze and toss for about 1 minute.
- Arrange shrimp on a platter. Garnish with pomegranate arils, green onions, sesame seeds and orange zest. Add cilantro or microgreens if desired.
