Crispy Orange Shrimp Served

This crispy orange shrimp recipe delivers a perfect balance of sweet tang and gentle heat wrapped around tender, succulent shrimp. It’s designed to come together quickly, making it a reliable go-to for busy weeknights or when you want to impress guests without a fuss. The crunchy coating contrasts wonderfully with the sticky orange glaze, creating layers of texture and flavor that make each bite a delight.

I first made this recipe on a last-minute dinner visit and was amazed at how quickly it came together. Now it’s a favorite for both casual nights and parties because everyone loves that crispy tangy coating.

Ingredients

• Two pounds of medium to large shrimp peeled and deveined: fresh or thawed frozen for best texture
• One cup of cornstarch: essential for creating that irresistible crispy crust
• Half a cup of canola oil: has a high smoke point ideal for frying without burning
• Two cloves of minced garlic: adds fragrant pungency to the sauce
• Two tablespoons soy sauce: brings umami depth and saltiness
• Half a cup honey or maple syrup: balances the spice with sweetness while helping the sauce thicken
• Zest and juice of one orange: provide bright and fresh citrus flavor, choose organically grown for more intense zest
• One tablespoon mirin: gives a subtle sweetness and complexity to the glaze
• Quarter teaspoon crushed red pepper flakes: adds a gentle kick of heat
• Green onions and sesame seeds for garnish: add color, crunch, and a touch of freshness

Step-by-Step Instructions

Saucemaking:

Blend all sauce ingredients including garlic, soy sauce, honey, orange zest, orange juice, mirin, and red pepper flakes in a bowl, whisking thoroughly until fully combined then set aside so flavors meld

Prep the shrimp:

Pat the shrimp dry completely with paper towels to ensure coating sticks evenly then toss them in cornstarch until they are fully dusted with no wet patches visible

Heat the oil:

Warm canola oil in a large frying pan over medium-high heat, heating until it shimmers but is not smoking, this ensures the shrimp crisp up without absorbing too much oil

Fry the shrimp:

Cook shrimp in batches to avoid crowding in the pan, placing them spaced apart and fry for two to three minutes per side until golden brown and extra crispy then transfer to a plate and drain excess oil but avoid blotting with paper towels to keep crispness intact

Cook the sauce:

Pour the prepared sauce into the pan and heat for one to two minutes, stirring gently until slightly thickened and fragrant

Toss shrimp in sauce:

Add fried shrimp back into the pan carefully tossing for another one to two minutes so the glaze clings but the crispy texture remains

Serve immediately:

Plate shrimp garnished with sliced green onions and toasted sesame seeds, serve over steamed rice or enjoy as a finger food appetizer

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Storage Tips

Store any leftovers in an airtight container in the fridge for up to two days. To reheat avoid microwaving which will soften the crust instead re-fry quickly in a hot pan to bring back crispness.

Ingredient Substitutions

You can swap canola oil for vegetable or peanut oil for frying based on what you have available. Maple syrup can replace honey for a dairy-free option and adds a subtle earthy sweetness. If mirin is not on hand dry sherry works too but use less to keep balance.

Serving Suggestions

Serve over steamed jasmine or basmati rice to soak up the delicious sauce. It also pairs well with simple stir-fried vegetables or a fresh cucumber salad to balance richness. For appetizers, offer toothpicks and lime wedges to add a zesty twist.

Cultural Context

Orange flavor in fried shrimp is a popular element in Asian fusion cooking combining traditional techniques with western sweet and tangy preferences. This dish highlights pan-frying shrimp—a common quick method in Asian kitchens—while introducing citrus as an aromatic burst.

Recipe FAQs

→ What type of shrimp works best for this dish?

Medium to large shrimp, peeled and deveined, provide the perfect size for even frying and coating.

→ How can I keep the shrimp crispy after frying?

Drain the shrimp on a plate without paper towels to maintain their crispiness and avoid sogginess.

→ Can I adjust the spiciness of the orange glaze?

Yes, modify the crushed red pepper flakes amount to your preferred spice level, or omit for a milder flavor.

→ What oil is best for frying shrimp in this dish?

Canola oil works well due to its high smoke point and neutral flavor, ensuring a crisp finish without overpowering the glaze.

→ Are there alternatives to honey in the sauce?

Maple syrup is a great substitute, offering a similar sweetness that pairs nicely with the citrus and soy components.