We gave this perfectly tangy, spicy-sweet sauce some serious flair with juice from pink-hued Cara Cara oranges. It gets better. The shrimp is tossed with ginger, garlic, chile, and yup, more oranges. It’s a citrus party up in this skillet.
Tried it? Let us know what you think in the comments!
large shrimp (16/20), peeled and deveined
Freshly ground black pepper
fresh squeezed Sunkist Cara Cara orange juice
sweet chili sauce
low-sodium soy sauce
fresh squeezed Sunkist lemon juice
chile garlic sauce
garlic cloves, thinly sliced
minced fresh ginger
green onions, sliced, plus more for garnish
fresno chile thinly sliced, plus more for garnish
Sunkist Cara Cara orange, thinly slice in rounds and halved
Steamed brown rice, for serving
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