Chinese New Year: Blood Orange-Shrimp Stir-Fry

Blood Orange-Shrimp Stir-Fry

I have a light, flavorful and healthy food to celebrate Chinese New Year, Blood Orange Shrimp Stir-Fry!


 Chinese New Year and The Year of the Monkey began on February 8th. “Lucky” foods are served during the 15 day Chinese New Year celebration and oranges and tangerines are among the good luck foods, said to bring wealth and luck.

Good luck or not, this is a colorful, flavorful and healthy dish that’s a welcome addition to our table after Super Bowl snacking and letting the good times roll for Mardi Gras!


Blood Orange-Shrimp Stir-Fry,

recipe courtesy Food Network Magazine

Blood oranges are juicy, sweet and have a dark red interior and slightly less acidic than regular oranges. They’re in season from December through May, depending on variety.


1 1/2 pounds large shrimp, peeled and deveined

Kosher salt

1 tablespoon cornstarch

5 blood oranges

3 tablespoons rice vinegar

3 tablespoons honey

3 tablespoons ketchup

1 teaspoon toasted sesame oil

8 ounces snow peas, trimmed

3 tablespoons vegetable oil

Dried chiles de árbol, woody stems removed (1/3 cup or quantity to taste)

3 cloves garlic, minced

1 tablespoon minced peeled ginger

4 scallions, chopped

1 tablespoon sesame seeds

Rice, for serving



Season the shrimp with 1/2 teaspoon salt in a large bowl. Add the cornstarch and toss to coat; set aside. Juice 3 blood oranges into a small bowl; add the vinegar, honey, ketchup, sesame oil and 1/2 teaspoon salt and whisk to combine. Quarter the remaining 2 oranges and thinly slice; set aside.

Fill a large bowl with ice water and set aside. Bring a medium pot of salted water to a boil. Add the snow peas and cook until crisp-tender, about 1 minute. Drain and immediately transfer to the ice bath; let sit until cool, then drain and pat dry.


Heat a large nonstick skillet or wok over high heat; add 2 tablespoons vegetable oil. Add the shrimp and cook, stirring occasionally, until lightly browned and opaque, 1 to 2 minutes. Transfer to a plate with a slotted spoon.

Add the remaining 1 tablespoon vegetable oil and the chiles to the skillet. Cook, stirring occasionally, until lightly toasted, about 1 minute. Add the garlic and ginger. Cook, stirring, until golden, about 30 seconds. Add the blood orange juice mixture and bring to a simmer. Cook, stirring, until slightly thickened, 2 to 3 minutes.


 Note: Chiles de árbol are equivalent to a serrano pepper on the Scoville scale and dried peppers but have a lower burn than their fresh counterparts. If you want a just little heat and smoky flavor of the peppers when toasted without a 4 alarm fire in your mouth from eating them, be careful not to release the seeds when you remove the woody stems of the peppers.


Add the remaining 1 tablespoon vegetable oil and the chiles to the skillet. Cook, stirring occasionally, until lightly toasted, about 1 minute. Add the garlic and ginger. Cook, stirring, until golden, about 30 seconds. Add the blood orange juice mixture and bring to a simmer. Cook, stirring, until slightly thickened, 2 to 3 minutes.

Return the shrimp to the skillet and stir until warmed through, about 1 minute. Add the snow peas, scallions and blood orange slices; toss to combine. Sprinkle with the sesame seeds and serve with rice.

You can find a printable recipe from Food Network, here.


For longevity, eat your noodles long, never cut, during your Chinese New Year celebration.

Help yourself to Long Life Noodle Soup, quick, light, healthy! Use rice stick noodles for a gluten-free choice.

 And enjoy a some spring green with a stroll through Dr. Sun Yat-Sen Classical Chinese Garden in Vancouver, BC.


The Dr. Sun Yat-Sen Classical Chinese Garden, was the first of its kind outside of China, built in 1985-1986, using the time-honored principles and techniques of the original Ming dynasty garden.

Long Life Noodle Soup

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  17 comments for “Chinese New Year: Blood Orange-Shrimp Stir-Fry

  1. February 10, 2016 at 8:16 am

    What a PRETTY dish…so colorful & I bet it has tons of bold flavor, too! I wish I hadn’t just purchased a bag of Cara oranges…it takes F-O-R-E-V-E-R to finish on my own, so I just might try making the dish with them. Thanks for the recipe link, Mary!

  2. February 10, 2016 at 8:29 am

    Mary, they say you eat with your eyes first…and this dish is a feast for the eyes! Since I love all the flavors in this recipe, it has to be delicious! This is a must try and healthy! Happy Wednesday! Pam @ Everyday Living

  3. Ellen Stillabower
    February 10, 2016 at 8:29 am

    Beautiful dish!! Too bad I am allergic to hot/spicy food..I may try the dish without the heat!! Thanks for sharing..Lots Of Good Luck to you!!

  4. February 10, 2016 at 9:13 am

    Oh so pretty Mary, indeed a feast for the eyes~ I like to cook with those dried chilies, since I’m a heat wimp 😅. Your plate of sesame sprinkled shrimp, sno peas and blood oranges is as artful as a painting-

  5. Michelle
    February 10, 2016 at 9:22 am

    One for my recipe book! Oh my, it just looks great and a must to try! Yum! Thanks for this recipe and the lovely pictures!

  6. February 10, 2016 at 10:22 am

    Yum, yum, yum! I definitely would live long and prosper eating this, with just a little kick to keep me lively!

  7. linda kemp
    February 10, 2016 at 10:50 am

    This is beautiful and I can almost smell it :-) I’ve never seen those peppers before.

  8. linda kemp
    February 10, 2016 at 10:57 am

    Mary, where did you find those chilies?

    • February 10, 2016 at 11:01 am

      Hi Linda, They were in the produce department of my grocery store where the dried mushrooms are. :)

  9. Laurin Lindsey
    February 10, 2016 at 11:06 am

    Saving this….can’t wait to make it, yum!

  10. February 10, 2016 at 1:12 pm

    Looks beautiful and sounds very tasty…Thank you, Mary!

  11. February 10, 2016 at 3:34 pm

    This stir fry looks so delish ♥

  12. February 10, 2016 at 3:57 pm

    What a colorful feast for the eyes, Mary, with your main dish! The soup looks so flavorful and healthy and perfect for starting out the Chinese New Year. Strolling through garden would add so much tranquility and peace, I am sure.

  13. February 11, 2016 at 9:38 pm

    This sounds like the perfect dish to serve my grown children. But I’d better look around to see if I can buy the peppers here before I set my mind on making this. I love blood oranges and everything in your recipe sounds wonderful. Pinning for safe keeping.

  14. Kathy G
    February 13, 2016 at 8:51 pm

    Both entrees are so beautiful and look so tasty. Your noodles are so appealing, especially served in your green leaf bowls-what a perfect dish to serve them in, love how the leaves are inside the bowl-beautiful!!!

Thank you for your comments~ they make my day ♥

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