2 pounds shrimp
½ cup orange marmalade
¼ cup low sodium soy sauce
2 Tbs fresh orange juice
1 Tbs finely minced onion
1 scallion – chopped (half reserved for garnish)
2 tsp olive oil
2 tsp agave syrup
1 tsp chili paste
1 tsp cornstarch
½ tsp onion powder
Heat 2 teaspoons olive oil in small sauce pan over medium heat. When oil just shimmers, add onion, onion powder, scallion, and chili paste and cook until fragrant, less than a minute.
Immediately add marmalade, agave, and soy sauce to skillet. Allow to bubble for 1 minute.
Meanwhile, use small whisk to combine the fresh orange juice and 1 teaspoon cornstarch in small bowl. Add slurry to skillet and whisk continuously for 1 final minute until sauce is thick. Set aside.
Sauté shrimp in oil in wok over medium heat. Fry shrimp until orange, curled, and slightly crisp, about 2 minutes. Drain excess liquid.
Toss shrimp with orange sauce. Garnish with fresh scallions. Serve over plain white rice.