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Firecracker Shrimp

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1/3 cup Bee Maid Honey
1/4 cup Soy sauce
1 tbsp Rice wine vinegar
2 tsp Cornstartch
2 tsp Grated orange peel
1/4 tsp Crushed red pepper flakes, or to taste
1 tbsp Vegetable oil
4 garlic Cloves, minced
2 tsp Minced fresh ginger
1 red Bell pepper, seeded and chopped
1 cup Snow peas, cut into 1 inch pieces
1-1/2 pounds Shrimp, peeled and deveined
3 green Onions, cut into 1 inch pieces
6 cups Cooked white rice, optional


In small bowl, whisk together Bee Maid Honey, soy sauce, vinegar, cornstarch, orange peel, and red pepper flakes until thoroughly mixed and cornstarch is dissolved. Set aside. Heat oil in wok or large heavy skillet over medium high heat. Stir in garlic and ginger; stir-fry until fragrant, about 1 minute. Add bell pepper and snow peas; stir-fry 1 minute until crisp-tender. Add shrimp and green onions; stir-fry until shrimp just turns pink, about 1 minute. Stir in reserved soy sauce mixture; cook and stir until sauce boils and thickens. Serve over cooked rice, if desired.

Source: Recipe courtesy of The Canadian Honey Council