Crispy Orange Shrimp Recipe

Introduction

Crispy Orange Shrimp is a delightful dish that balances crunchy texture with a sweet, tangy sauce. Perfect as an appetizer or served over rice, this recipe brings restaurant-quality flavors right to your kitchen.

Ingredients

• 2 pounds medium to large shrimp (18-20 count – peeled and deveined)
• 1 cup cornstarch
• 1/2 cup canola oil (or more, for frying)
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1/2 cup honey (or maple syrup)
• 1 orange, zested
• 1/4 cup orange juice (no sugar added)
• 1 tablespoon mirin
• 1/4 teaspoon crushed red pepper flakes
• Green onions, for garnish
• Sesame seeds, for garnish

Instructions

1. Step 1: In a small bowl, combine garlic, soy sauce, honey, orange zest, orange juice, mirin, and crushed red pepper flakes. Whisk until well blended to create the sauce.
2. Step 2: Pat the shrimp dry with paper towels and place them in a large bowl. Add cornstarch and toss the shrimp until they are evenly coated.
3. Step 3: Heat canola oil in a large frying pan over medium-high heat, filling the pan about one inch deep.
4. Step 4: Fry the shrimp in batches to avoid overcrowding, cooking each side for 2-3 minutes or until they turn golden brown and crispy.
5. Step 5: Transfer the fried shrimp to a plate to drain. Avoid using paper towels as they can stick to the shrimp.
6. Step 6: Carefully drain the oil from the pan, then return the pan to medium heat and stir the prepared sauce before pouring it in.
7. Step 7: Heat the sauce for 1-2 minutes until it begins to thicken, then gently add the fried shrimp to the pan.
8. Step 8: Toss the shrimp gently with the sauce to coat evenly and cook for another 1-2 minutes until the sauce is glossy and clings to the shrimp.
9. Step 9: Serve immediately, garnished with chopped green onions and sesame seeds, either as an appetizer or over steamed rice.

Tips & Variations

• For a spicier kick, increase the amount of crushed red pepper flakes or add a dash of chili garlic sauce to the sauce mixture.
• Substitute mirin with a mixture of 1 tablespoon rice vinegar and 1 teaspoon sugar if you do not have mirin on hand.
• Use maple syrup instead of honey for a deeper, richer sweetness with a slightly different flavor profile.
• Ensure shrimp are thoroughly dried before coating in cornstarch to achieve maximum crispiness.

Storage

Store leftover orange shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to preserve the crispiness, adding a splash of water if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp, but be sure to thaw them completely and pat dry before coating with cornstarch to prevent sogginess.

What can I serve with Crispy Orange Shrimp?

This dish pairs wonderfully with steamed white or jasmine rice, stir-fried vegetables, or a fresh green salad for a complete meal.

Crispy Orange Shrimp Recipe

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★★★★★

4.9 from 142 reviews

Crispy Orange Shrimp is a flavorful appetizer featuring succulent shrimp coated in cornstarch, fried to a golden crisp, and tossed in a tangy, sweet, and slightly spicy orange glaze. This dish combines the perfect balance of crunchy texture and vibrant citrus taste, ideal to serve with rice or on its own with garnished green onions and sesame seeds.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Asian-inspired

Ingredients

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Shrimp and Coating

• 2 pounds medium to large shrimp (18–20 count – peeled and deveined)
• 1 cup cornstarch
• 1/2 cup canola oil (or more, for frying)

Orange Sauce

• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1/2 cup honey (or maple syrup)
• 1 orange, zested
• 1/4 cup orange juice (no sugar added)
• 1 tablespoon mirin
• 1/4 teaspoon crushed red pepper flakes

Garnish

• Green onions, sliced
• Sesame seeds

Instructions

1. Combine sauce ingredients: In a small bowl, whisk together minced garlic, soy sauce, honey, orange zest, orange juice, mirin, and crushed red pepper flakes until the sauce is well combined.
2. Pat dry the shrimp: Use paper towels to thoroughly dry the peeled and deveined shrimp to ensure proper coating and crispiness during frying.
3. Coat the shrimp: Place the dried shrimp into a large bowl, add the cornstarch, and toss well until each shrimp is evenly coated with a thin layer of cornstarch.
4. Heat the oil: Pour canola oil into a large frying pan to about 1 inch depth and heat over medium-high until hot enough for frying (around 350°F or oil shimmering).
5. Fry the shrimp: Fry the shrimp in batches so as not to overcrowd the pan, cooking each side for 2-3 minutes or until golden brown and crispy. Remove carefully using a slotted spoon.
6. Drain the shrimp: Transfer the fried shrimp to a plate to drain excess oil; avoid using paper towels to maintain crispiness.
7. Prepare the sauce in pan: After frying all shrimp, carefully drain the oil from the pan leaving a small amount for flavor. Stir the prepared sauce and add it to the pan over medium heat.
8. Heat the sauce: Allow the sauce to simmer and slightly thicken for 1-2 minutes, stirring occasionally.
9. Add shrimp to the sauce: Return the fried shrimp to the pan with the sauce.
10. Toss gently: Carefully toss the shrimp to coat evenly in the thickened orange sauce, cooking them for another 1-2 minutes to meld flavors without breaking the crisp coating.
11. Serve: Serve immediately either as an appetizer or over rice, garnished with sliced green onions and toasted sesame seeds for added flavor and texture.

Notes

• Ensure shrimp are fully dried before coating in cornstarch to maximize crispiness.
• Do not overcrowd the frying pan as this lowers oil temperature and results in soggy shrimp.
• Use fresh orange zest and juice for the best vibrant citrus flavor.
• Mirin adds a subtle sweetness and depth but can be replaced with a sweet rice wine or a small amount of sugar if unavailable.
• For a spicier kick, increase crushed red pepper flakes to taste.
• Do not use paper towels to drain fried shrimp as this can remove the crispy coating; instead, drain on a wire rack or plate.

Keywords: orange shrimp, crispy shrimp, fried shrimp, Asian appetizer, orange glaze shrimp, shrimp recipe