Crispy Orange Glazed Shrimp (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds medium to large shrimp (18-20 count), peeled and deveined
02 -
1 cup cornstarch
03 -
1/2 cup canola oil (or more as needed for frying)
→ Orange Sauce
04 -
2 cloves garlic, minced
05 -
2 tablespoons soy sauce
06 -
1/2 cup honey or maple syrup
07 -
1 orange, zested
08 -
1/4 cup orange juice (no sugar added)
09 -
1 tablespoon mirin
10 -
1/4 teaspoon crushed red pepper flakes
→ Garnish
11 -
Green onions, sliced
12 -
Sesame seeds
# Instructions:
01 -
In a small bowl, whisk together all sauce ingredients: minced garlic, soy sauce, honey or maple syrup, orange zest, orange juice, mirin, and crushed red pepper flakes until well combined.
02 -
Pat the shrimp dry with paper towels and transfer to a large bowl. Add the cornstarch and toss until each shrimp is thoroughly coated.
03 -
Pour enough canola oil into a large frying pan to reach about 1 inch depth. Heat over medium-high heat until the oil is hot but not smoking.
04 -
Working in batches to avoid overcrowding, fry the shrimp for 2-3 minutes on each side until they're golden brown and crispy. Transfer fried shrimp directly to a plate (don't use paper towels as this will make them soggy).
05 -
Once all shrimp are fried, carefully drain the oil from the pan. Give your prepared orange sauce a quick stir and pour it into the same pan. Heat for 1-2 minutes until it starts to bubble.
06 -
Add the fried shrimp back to the pan with the sauce. Gently toss to coat each piece evenly, cooking for another 1-2 minutes until the sauce thickens and glazes the shrimp.
07 -
Transfer to a serving dish, garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately as an appetizer or over rice for a main dish.
# Notes:
01 -
This dish is best served fresh as the crispy texture of the shrimp may soften if left sitting in the sauce too long.
02 -
For a spicier version, double the amount of crushed red pepper flakes or add a drizzle of sriracha to the sauce.