Shrimp Citrus Fry Recipe

The Hale Groves Team


2 tablespoons vegetable oil
1 large garlic clove, minced
1 ½ teaspoons chopped fresh ginger
1 lb shrimp, peeled, deveined
1 red pepper cut in strips (1 cup)
¼ lb snow peas
2 cups coarsely cut bok choy
¼ lb mushrooms, sliced
¾ cups Florida grapefruit juice
¼ cup soy sauce
2 teaspoons cornstarch
1/8 teaspoon hot pepper sauce
2 medium Florida grapefruit, sectioned


In wok or large skillet heat oil over high heat; add garlic and ginger; cook until golden, about 30 seconds.  Add shrimp; stir-fry until shrimp turn pink, 2 to 3 minutes.  Remove and keep warm.  Add red pepper and snow peas to wok; stir-fry 1 minute longer.  Combine grapefruit juice, soy sauce, cornstarch and hot pepper sauce; add to vegetables.  Cook, stirring constantly, until mixture boils and thickens.  Return shrimp to wok, add grapefruit sections; stir just to heat.  Serve on rice or Oriental noodles.

YIELD: 4 servings.

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