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Crispy Orange Shrimp delivers all the vibrant flavors of your favorite Chinese restaurant right in your home kitchen. This dish transforms ordinary shrimp into crispy golden bites coated in a glossy orange sauce that perfectly balances sweet, tangy, and spicy notes. The fresh citrus brightens the entire dish while the quick cooking method ensures the shrimp remains tender and juicy beneath its crispy exterior.
I first made this recipe when craving takeout but wanting something fresher and lighter. The way the orange sauce caramelizes slightly while coating the shrimp creates an irresistible flavor that has my family requesting this dish almost weekly now. The bright aroma that fills the kitchen while cooking this dish always brings everyone to the table before I even announce dinner's ready!
Detailed Ingredients
- Medium to large shrimp (peeled and deveined): Fresh shrimp provide the sweetest flavor.
- Cornstarch: Creates the perfectly light, crispy coating.
- Canola oil: Ideal for frying with its high smoke point.
- Garlic (minced): Provides a rich aromatic base.
- Soy sauce: Adds umami depth.
- Honey or maple syrup: Contributes natural sweetness and glossiness.
- Orange zest: Intensifies citrus flavor.
- Orange juice (no sugar added): Brings brightness and acidity.
- Mirin: Adds subtle sweetness.
- Crushed red pepper flakes: Provides a touch of heat.
- Green onions: Adds freshness and color.
- Sesame seeds: Enhances visual appeal and flavor.
Step-by-Step Instructions
- Prepare the Sauce:
- In a bowl, whisk together minced garlic, soy sauce, honey, orange zest, orange juice, mirin, and red pepper flakes. Let sit for 5 minutes.
- Coat the Shrimp:
- Pat shrimp dry, toss in cornstarch, and shake off excess.
- Heat the Oil:
- Heat canola oil in a skillet to 350-375°F.
- Fry the Shrimp:
- Fry in batches for 2-3 minutes until golden and crispy. Drain on a wire rack.
- Prepare the Sauce:
- Pour out excess oil, leaving 1 tablespoon. Simmer the sauce until slightly thickened.
- Combine and Serve:
- Add shrimp to the pan and toss to coat. Garnish with green onions and sesame seeds before serving.
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I've found orange zest to be the real secret to this dish's bright flavor. My mother taught me to always use a microplane grater to capture just the colored part of the peel where all the essential oils live. When my children help me make this dish, I let them smell the difference between just orange juice and juice with zest added – their eyes always light up at how much more 'orangey' it becomes!
Perfect Pairings
Serve this crispy orange shrimp over jasmine rice, allowing the grains to soak up the flavorful sauce. For a balanced meal, pair it with steamed broccoli or snap peas. If serving as part of a larger meal, consider vegetable spring rolls or a simple cucumber salad.
Make It Ahead
Prepare the orange sauce up to two days in advance and store in an airtight container in the refrigerator. Shrimp can be peeled and deveined a day ahead for quicker cooking. However, fry the shrimp just before serving for the best crispiness.
Restaurant Secret
For extra crispy shrimp, ensure the sauce is slightly thickened before adding the shrimp. This helps coat the shrimp without making them soggy. Also, working quickly to toss the shrimp in the sauce prevents them from absorbing too much liquid.
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This Crispy Orange Shrimp has become my go-to impressive dish when I want to show that homemade can be better than takeout. There's something magical about the combination of fresh orange and tender shrimp that makes this dish sing. The sauce strikes that perfect balance between sweet and savory with just enough heat to keep things interesting. I love watching guests take their first bite – there's always that moment of pleasant surprise when they realize just how flavorful simple ingredients can be when prepared with care.
Frequently Asked Questions
- → Can I make this Orange Glazed Shrimp ahead of time?
- This dish is best enjoyed immediately after cooking to maintain the crispy texture. However, you can prepare the sauce up to 24 hours in advance and store it in the refrigerator. Fry the shrimp and combine with the sauce just before serving.
- → Can I use frozen shrimp for this recipe?
- Yes, frozen shrimp works well. Just make sure to thaw them completely and pat them very dry before coating with cornstarch. Any excess moisture will prevent the shrimp from getting crispy.
- → What can I substitute for mirin?
- If you don't have mirin, you can substitute with rice wine vinegar mixed with a small amount of sugar, or use dry sherry with a pinch of sugar. In a pinch, white wine with a touch of sugar works too.
- → Is there a way to make this recipe less spicy?
- Simply reduce or omit the crushed red pepper flakes to make a milder version that's more kid-friendly while still maintaining the delicious orange flavor.
- → Can I bake or air-fry the shrimp instead of pan-frying?
- Yes, you can air-fry the cornstarch-coated shrimp at 380°F for about 8 minutes, turning halfway through. For baking, place on a parchment-lined sheet at 400°F for 10-12 minutes. The texture won't be quite as crispy as pan-fried, but still delicious.
- → What sides pair well with this Orange Glazed Shrimp?
- This shrimp pairs wonderfully with steamed jasmine rice, coconut rice, or fried rice. For a lower-carb option, serve with cauliflower rice or steamed vegetables like broccoli or sugar snap peas.