Emily Madden with the HEB Cooking Connection makes Thai Orange Chile Shrimp.
Thai Orange Chile Shrimp
1 lb shrimp, peeled & deveined
2 Tbsp avocado oil
1/2 lb rice noodles, cooked
1/2 Tbsp grated ginger
1 Tbsp grated garlic
1/4 cup shallots, sliced thin
2 Tbsp Adams Reserve Thai Thai
2-3 Tbsp soy sauce
1/2 jar Vela Farms Orange Chile Marmalade
1 cup fresh orange juice
2 Tbsp green onion, chopped (for garnish)
Thai Curry Cashews (for garnish)
*Season shrimp with Thai seasoning.
*Heat skillet over med-high heat. Add avocado oil. When hot, add in shrimp and shallots. Cook for about 3 minutes. Add in ginger and garlic, stir for 1 minute.
*Push everything to the outside edges of the pan. Add in orange juice, soy sauce, and marmalade. Sauce should combine quickly.
*Add noodles to the pan and toss everything together. Garnish with cashews and green onion.
***Note: To make spicier try adding a little chile oil to the avocado oil, or chile flakes.