Get the Recipe: Spicy Orange Shrimp
This spicy orange shrimp is ready in a flash and full of flavour. Enjoy with rice or with some stir-fried or steamed bok choy for a quick and easy meal in less than 30 minutes!
Ingredients
Spicy Orange Sauce:
- 1/4 cup orange marmalade
- 2 teaspoons honey, or maple syrup
- 1/4 cup soy sauce, low-sodium recommended
- 1-2 teaspoons Asian chili garlic sauce, or Sriracha or 1/2-1 tsp Sambal Oelek
For the skillet:
- 1 teaspoon vegetable oil, or similar neutral-tasting cooking oil
- 2 cloves garlic, grated
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon orange zest
- 2 green onions, thinly sliced on the angle
For thickening the sauce:
- 2 Tablespoons orange juice
- 1 teaspoon cornstarch
For the shrimp:
- 1 lb raw shrimp, 31-40 count/lb, peeled and deveined, thawed if frozen and dried on paper towel.
- salt and freshly ground pepper
- 2-3 Tablespoons cornstarch
- 1-2 Tablespoons vegetable oil, or similar neutral-tasting cooking oil
For garnish:
- remaining sliced green onion
- 1-2 Tablespoons sesame seeds
- fresh orange zest or wedges
Instructions
- Tips! To quickly thaw frozen shrimp, place the frozen shrimp in a large bowl of cold water. Fill the bowl completely and place a plate overtop to keep them submerged. Allow to soak in the cold water for 15-20 minutes to thaw, then pat dry with paper towel. If serving with rice, start the rice cooking before you start the rest of the recipe.
- Make the spicy orange sauce by combining the marmalade, honey, soy sauce and chili garlic sauce a small bowl. Set aside. Combine the garlic, red pepper flakes and orange zest in another small bowl and set aside as well.
- Heat 1 teaspoon canola oil in a skillet over medium heat. When oil just shimmers, add the garlic/orange zest mixture and allow to cook 30 seconds or so until fragrant. Add about 2/3 of the green onion (reserving the remaining green onion for garnish) and cook another 30 seconds. Add the marmalade mixture to the skillet, stir together well and allow to simmer for about 1 minute.
- Meanwhile, use a small whisk to combine the fresh orange juice and 1 teaspoon cornstarch in a small bowl. Add this slurry mixture to the skillet and whisk continuously for 1 final minute until the sauce is thickened. Remove from the heat until the shrimp is ready.
- Add the shrimp to a bowl and season with a bit of salt and pepper. Toss the dry shrimp with the 2 Tablespoons of cornstarch. Heat the 1-2 Tablespoons of vegetable oil in another skillet over medium heat until quite hot. Add the shrimp and cook until cooked through, about 2-3 minutes, turning once halfway through cooking.
- Return the skillet with the sauce to the heat over medium heat. Add the shrimp to the skillet and stir until warmed through and well-coated with sauce.
- Garnish with sesame seeds and remaining green onion. Add some orange zest or orange wedges for serving. Serve with rice and a green vegetable (broccoli or broccolini is nice!).
Notes
Tips!
- You could cook the shrimp first and remove them to a plate before making the sauce if you like. I like to do the sauce first so I don't risk over-cooking the shrimp when re-heating it.
- If you only have one skillet, cook the shrimp first and remove to a plate, then wipe the skillet to make the sauce.
- If you like to have some extra sauce for the rice, you might want to double the sauce.
- Adjust the amount of chili flakes and Asian chili garlic sauce to suit your taste for spiciness.
Watch how to make it
Serving: 1serving, Calories: 244kcal, Carbohydrates: 24g, Protein: 25g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.04g, Cholesterol: 183mg, Sodium: 785mg, Potassium: 417mg, Fiber: 1g, Sugar: 16g, Vitamin A: 129IU, Vitamin C: 8mg, Calcium: 114mg, Iron: 1mg
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