Be sure to have a bucket of water and first aid kit handy… we're bringing the flames and the explosions with these flavorful, spicy shrimp. This meal is not for the feint of heart, or the timid of tongues; Sriracha and red Fresno chile bring a heat that combusts with the sweet orange and choice crustaceans. Pop! (echo) Pop! (echo) The sound of celebration and satisfied mouths.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Cook the Rice
Bring a small pot with rice and 1½ cups water to a boil over medium-high heat.
Cover, reduce heat to low, and simmer until rice is tender, 18-20 minutes.
Remove from burner.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim and cut white portions of green onions into 1" lengths. Thinly slice green portions.
Slice Fresno chile into thin rounds. Discard seeds if you prefer less spice. Be sure to wash hands and cutting board after prepping.
Drain mandarin oranges and reserve juice.
Pat shrimp dry.
Sear the Shrimp
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shrimp to hot pan and cook until browned, 1-2 minutes per side.
Transfer shrimp to a plate. Shrimp will finish cooking in a later step.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to sear shrimp to medium-high heat and add 2 tsp. olive oil. Add white portions of green onions and water chestnuts. Stir often until lightly browned, 1-2 minutes.
Add Fresno chile (to taste) and cook until fragrant, 30-60 seconds.
Add reserved mandarin orange juice, teriyaki glaze, and Sriracha. (Add one Sriracha packet for “one pepper” spice, two for two, etc.) Bring to a boil. Return shrimp to pan and cook until shrimp reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.
Finish the Dish
Remove from burner.
Gently stir in green portions of green onions and oranges.
Plate dish as pictured on front of card. Bon appétit!