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Shrimp & Starfruit Stir-Fry

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Shrimp & Starfruit Stir-Fry

Author Notes

Easy, fast and perfect for a weeknight dinner. I served this on top of brown rice and fresh baby spinach. —plumsintheicebox

  • Serves

  • 1


  • 8-12


  • 1 teaspoon

    fresh garlic

  • 1 splash

    sesame or canola oil

  • 1/3 cup

    orange juice

  • 1 tablespoon

    rice vinegar

  • 1 tablespoon

    soy sauce

  • 1 teaspoon

    cornstarch or rice flour

  • 1 pinch

    powdered ginger

  1. Get the shrimp ready, defrost if frozen and pull their tails off.
  2. Slice the starfruit horizontally.
  3. In a small bowl, combine orange juice, rice vinegar, soy sauce, rice flour (or cornstarch) and powdered ginger. Stir well; there might be a few small chunks of flour left, but these will disappear when you combine with the rest of the ingredients.
  4. Heat oil in a frying pan or wok, add garlic and stir-fry just until hot.
  5. Add the shrimp and toss to coat with oil and vinegar; cook about 45 seconds to 1 minute, making sure to move the shrimp around the pan continuously.
  6. 6. Add sauce, then starfruit, and stir well. Cook for about 1 1/2 or 2 minutes, or until heated through. The sauce will thicken just a bit due to the flour or cornstarch; make sure it’s thickened before you stop cooking.

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