Spring/Summer #6:  Tangy Thai Shrimp (Chicken) Stir Fry

Another success in our away from home kitchen…beaches…drive to the other side of the island and some shopping and then a less than 30 min meal…delicious!!! Another Dinner Mixer from our Meal kits! We did chicken and I used oranges for the orange juice…used minute white rice and then I mixed everything together before serving to make it even easier…give it a try…ENJoY!!

Tangy Thai Shrimp Stir Fry

3 tablespoons olive oil, divided

½ cup Tangy Thai Sauce 

1/3 cup orange juice

2 tablespoons cornstarch

1½-2 pounds (51-60 count) raw shrimp, peeled and deveined

1¾ tablespoons Onion Onion™ Seasoning 

1 (16 ounce) package frozen Japanese stir-fry vegetable blend


In small bowl, whisk together 2 tablespoons olive oil, Tangy Thai Sauce, orange juice and cornstarch. Set aside.

In large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add shrimp and Onion Onion™ Seasoning. Stir-fry until cooked through, about 4-5 minutes.

Add vegetables. Continue stir-frying 2-3 minutes. Stir in sauce. Continue stir-frying until sauce has thickened, about 1-2 minutes.

Makes 6 servings. Or 4 servings + 2 leftover servings.

Serve with Simple Fried Rice.
Make Ahead & Freeze: Prepare step 1; place in a quart freezer bag. Combine step 2 in a quart freezer bag. Place both bags in a gallon freezer bag with frozen vegetables. Seal well, label and freeze. Thaw completely. Continue with step 2.
For remix Shrimp Curry Noodle Soup recipe: Place 2 servings leftover stir-fry in storage container. Refrigerate up to 2 days.
**order your Tastefully Simple groceries at:  www.SimplyKimberS.com


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