Hello! Welcome to Dontmissmyplate.

Thank you for visiting my website! I'm Maxine, a food blogger, home cook, travel enthusiast, and lover of food and culture. I’m passionate about fusion cuisine, a style of cooking that blends ingredients and techniques from different countries, regions, and traditions.

My approach is influenced by both Southern African and American cooking, shaped by my life experiences and reflected in the diversity of my recipes. I also focus on farm-to-table cooking, using fresh, seasonal ingredients sourced locally whenever possible. I believe food tastes best when it’s in season and close to its origin.

Travel plays a big role in how I cook and create. I love sharing my food adventures, from what I’ve eaten to where to eat, while discovering new flavors, cultures, and techniques that continue to inspire me.

I hope this space feels helpful and inspiring. Whether you're in the mood for something familiar or ready to try something new, you’ll find plenty to explore here. Happy cooking!

Spicy Orange Shrimp

Spicy Orange Shrimp

dontmissmyplate
Seafood

Even if you aren't much of a citrus lover, you can probably appreciate when it's featured in chocolate, poultry, fish, cake, and pork dishes. Orange chicken is one of the most popular, but you can make some delicious, rich shrimp that will make any dinner fabulous and reminiscent of Friday night take away too.

Ingredients

1/2 pound of shrimp (I already had some precooked)

1 teaspoon ginger

1 1/2 teaspoon old bay

1/4 + 1/4 cups soy sauce (I used Worcester sauce as a substitute)

2 tablespoons garlic

2 teaspoons orange peel, grated

1/4 + 1/4 cups orange juice

1 teaspoon salt

1 teaspoon lemon juice

2 tablespoons black pepper

1 tablespoon butter

1 tablespoon olive oil

1 tablespoon brown sugar

1 teaspoon cornstarch

1 teaspoon chili and garlic seasoning

2 teaspoons sesame oil

1 teaspoon apple cider vinegar

Instructions

Step  1

In a bowl, marinate your shrimp. Whisk 1 tablespoon garlic, 1/4 cup soy sauce, 1/4 cup orange juice, 1 teaspoon orange peel, 1/2 teaspoon salt, vinegar, 1 teaspoon sesame oil, and 1 tablespoon black pepper. Allow the thawed shrimp to marinate in the fridge, covered for 20 minutes (take out the shrimp 10 minutes before cooking). Keep the liquid. 

Step 2

In a pan on medium-high heat, melt the butter and olive oil. Sauté the garlic until fragrant, about a minute. Add the seasoning - 1/2 teaspoon old bay, 1/2 teaspoon salt, 1 tablespoon black pepper, and 1 teaspoon ginger. Sauté for another minute.

Step 3

 Add the shrimp, and cook until they are opaque, about 2 minutes on each side (if you are using precooked shrimp you just want to get the flavour in). Try to avoid overcrowding the pan, don't put the shrimp on top of each other.

Step 4

Add the orange juice, soy sauce, and sugar, cook for 2 minutes. 

Step  5 

Dissolve the cornstarch in some of the remaining marinade liquid, add it to the pan to thicken the sauce. Add 1 teaspoon lemon juice, 1 teaspoon sesame oil, chili garlic seasoning, and 1 teaspoon orange peel. Cook for another 2-3 minutes, stirring to thicken the sauce. 

Serve hot with broccoli and vegetable rice, garnish with sesame seeds if you have them available. Serves 2.

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