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Recipe Summary

prep:
25 mins
chill:
30 mins
cook:
20 mins
total:
1 hr 15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine soy sauce, orange juice, honey, ginger and red-pepper flakes in small bowl. Pour 1/4 cup of mixture into heavy plastic food-storage bag. Add shrimp; refrigerate 30 minutes, turning bag frequently. Reserve remaining soy mixture for dressing.

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  • Meanwhile, cook pasta in large pot of lightly salted water until firm but tender, about 12 minutes.

  • Heat 1 tablespoon oil in large skillet over medium-high heat. Add shrimp; sauté 2 to 3 minutes, turning halfway through, until golden and curled. Using slotted spoon, remove to large bowl; cover and keep warm.

  • Reduce heat under skillet to medium; add remaining 1 tablespoon oil into skillet. Add scallions and snow peas; sauté 1 minute. Add to shrimp.

  • Whisk together reserved soy mixture, 1/2 cup of reserved corn liquid and the cornstarch in small bowl until cornstarch is completely dissolved. Pour into skillet. Bring to boiling; cook 1 minute. Stir in shrimp mixture with baby corn; gently heat through.

  • Drain pasta; turn into large bowl. Add shrimp with vegetables, tossing until well combined. Serve immediately. Makes 6 servings.

Nutrition Facts

377 calories; fat 6g; cholesterol 90mg; saturated fat 1g; carbohydrates 61g; insoluble fiber 7g; protein 20g; sodium 1021mg.
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