Tangerine Shrimp & Vegetable Stir Fry! Sweet red peppers, savory scallions and zesty tangerine add a burst of flavor to this easy shrimp stir fry dish. Serve over hot rice for a satisfying meal.
Disclosure: This post was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central, however all opinions expressed are my own.
I'm going to be incredibly transparent for a minute and tell you something that's mildly embarrassing given the line of work I've ended up in: Until fairly recently, I knew next to nothing about the agriculture happening in my own backyard.
If you asked me what kind of produce came out of Florida, I'd probably scratch my head blankly and answer, "Umm... oranges?" As far as I knew growing up, produce came from Publix; where it resided before its final stop in my grocery cart was beyond me. {I am not proud to tell you any of this.}
As an adult, specifically one who has taken such an interest in food over the past decade or so, I wised up a bit and started to develop an awareness {not to mention an appreciation} for this little slice of agricultural paradise I live in. Because Florida, as it turns out, is so much more than just the citrus bowl of the nation.
When you think about our climate, it makes total sense -- while the rest of the nation is buried deep in snow, Florida continues to produce farm fresh goodness with its year-round growing seasons for a wide variety of fruits and vegetables. Those same tropical conditions that we blame for frizzy hair and overactive sweat glands are what make some of the most delicious, high quality produce items possible. So, thanks for that, Sunshine State.
The thing is, homegrown produce tastes so darn good. It makes a difference in taste and quality when you can go to the store and pick up produce with that Fresh From Florida sticker because it means that the pepper, tomato or radish you're holding in your hand had a shorter distance to travel from the farm to the grocery store. The fresher the better!
Not only does buying Fresh From Florida taste good, but in a way it feels good, too. It's nice to know that when I'm buying Florida produce, I'm supporting farmers who work hard all year long to make sure that we're well-stocked with the best ingredients for our salads, smoothies and snacks, the same way I like to "shop local" to help out small businesses when I can.
You can "Follow the Fresh" easily by looking for produce marked with the Fresh From Florida sticker -- I found tons at my local Publix. Once I scooped up some gorgeous red peppers, I headed over to their recipe page where they have oodles of ideas that help showcase the fresh flavors and really make them shine.
While browsing, a recipe for Sweet Tangerine Beef and Vegetable Stir-Fry caught my eye, so I decided to whip it up at home subbing shrimp for beef and making a few adaptations to suit our tastes.
The result was this incredibly satisfying Tangerine Shrimp & Vegetable Stir Fry. It is brimming with bright, zesty flavors that come from the sweet red peppers, tangy tangerines and even a little fresh grated ginger. I absolutely loved that sticky glaze made with tangerine juice, honey and soy sauce -- so much better than takeout and a perfect coating for those plump shrimp and tender-crisp veggies. Like all stir fry dishes, it cooks up quickly, which makes it the perfect type of dish to whip up on a weekday.
People already flock to Florida for the sunshine, beaches and theme parks, but the truth is, one of Florida's most underrated commodities is growing on trees and springing up from the soil, so make sure you don't miss out!
For more inspiration and to "Follow the Fresh", check out Fresh From Florida on Instagram, Twitter and Pinterest!
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Asian Shrimp & Vegetable Stir Fry
Ingredients
- 2 tablespoons olive oil
- 1 pound peeled deveined shrimp {tails removed, if preferred}
- 5 scallions sliced
- 1 tablespoon fresh ginger peeled and chopped fine or grated
- 2 tangerines zested and juiced {about ¼ cup tangerine juice}
- 1 sweet red bell pepper sliced thin
- 1 cup broccoli florets
- 1 tablespoon light low-sodium soy sauce
- 2 teaspoons honey
- 2 ½ teaspoons cornstarch
- 1 tangerine peeled and sectioned
- ⅓ cup cashew pieces {I used low salt}
- Cooked brown rice
Instructions
- In a medium bowl, combine shrimp, scallions, ginger and tangerine zest. Set aside.
- In a small bowl, whisk together soy sauce, honey, tangerine juice and corn starch, making sure there are no lumps. Set aside.
- Heat about 2 tablespoons of olive oil in a large wok or skillet. Add shrimp mixture, peppers and broccoli to the hot wok and cook until the shrimp is opaque and the vegetables have softened a bit, about 3-4 minutes.
- Pour in the soy sauce mixture, stirring often until the mixture thickens, about 2-3 more minutes.
- Add the fresh tangerine sections and cashews and cook for about another minute.
- Serve over hot rice; garnish with extra scallions and cashews if desired.
Notes
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