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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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/crispy-orange-shrimp-recipe/