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Orange Tarragon Ginger Shrimp
with Rice Noodles

Orange Tarragon Ginger Shrimp


  • 1 cup 100% Florida orange juice
  • 12 jumbo raw shrimp, peeled, deveined, tails attached
  • 2 tablespoons fresh tarragon, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon fresh ginger, finely chopped
  • 1 shallot, finely chopped
  • 1 (8-ounce) package rice noodles, prepared according to package directions
  • 1 tablespoon sesame seed oil
  • Nonstick cooking spray
  • 2 cups fresh snow peas
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon Asian hot chili sauce, optional


  1. Combine orange juice, shrimp, tarragon, olive oil, ginger and shallot in a zipper-seal plastic bag. Seal bag securely; toss gently to combine ingredients. Marinate for 1 hour in the refrigerator.
  2. Prepare rice noodles according to package directions.
  3. Drain and combine with sesame seed oil; toss to coat evenly; reserve.
  4. Spray wok with nonstick cooking spray and heat over medium heat.
  5. Drain shrimp mixture; reserve 1/2 cup marinade and discard remaining marinade.
  6. Add shrimp and reserved 1/2 cup of marinade to wok; bring to a boil and stir fry shrimp for 1 to 2 minutes.
  7. Add snow peas; stir fry for 3 more minutes, just until snow peas are tender crisp and shrimp is cooked through. Add sesame seeds and chili sauce, if desired.
  8. Remove from heat and add reserved rice noodles; toss to combine and serve immediately.

Makes 4 servings

Recipe and photo credit (used with permission): Florida Department of Citrus

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