Sweet Orange Shrimp Recipes

HONEY ORANGE FIRECRACKER SHRIMP

Steps:

• Wash shrimp well and submerge in cold water in a bowl; set shrimp aside.
• Place cornstarch, garlic powder, salt, and black pepper in a large plastic bowl with a tight-fitting lid, close the lid, and shake several times to mix. Place half the wet shrimp into the container, cover, and shake to coat shrimp with cornstarch mixture. Remove shrimp to a platter and repeat with remaining shrimp.
• Heat canola oil in a large skillet over medium heat until the oil is hot and shimmering but not smoking. Tap excess cornstarch from the shrimp and pan-fry in batches until shrimp are opaque inside and brown and crisp outside, 2 to 3 minutes per side. Drain cooked shrimp on paper towels while you fry the remaining shrimp.
• Clean skillet and pour in honey; bring to a boil over medium heat and stir in orange zest, lemon juice, and cayenne pepper. Serve hot shrimp on a serving platter drizzled with honey sauce to taste.

SWEET ORANGE SHRIMP RECIPE - (4.4/5)

Steps:

• Squeeze juice of orange (1/2 cup) into medium bowl. Whisk in mayonnaise, horseradish, honey, garlic, parsley, and seasoned salt until blended; set aside. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add shrimp; sprinkle with arrowroot. Cook and stir 2-3 minutes or until shrimp just begin to turn pink. Stir in orange juice mixture; reduce heat to medium. Simmer and stir 3-4 minutes or until shrimp are opaque and sauce thickens. Serve.

STICKY CRISPY ORANGE SHRIMP

Steps:

• For the sauce: Put the orange juice, ginger, honey, soy sauce, cornstarch, crushed red pepper, vinegar, sesame oil, salt and garlic in a small nonstick skillet over medium heat and whisk thoroughly to incorporate the cornstarch into the liquid. If you have a few lumps remaining, that is fine. Heat until bubbling and starting to thicken, about 5 minutes. Remove from the heat and set aside.
• For the crispy shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
• Add the flour, salt and pepper to a shallow dish. Crack the eggs into a second shallow dish and beat well. Place the panko in a third dish. Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg and finally in the breadcrumbs, pressing to make sure each shrimp has an even coating.
• Fry the shrimp in 2 batches, flipping halfway through, until golden, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
• Before serving, add the sauce to the bottom of a bowl. Add the shrimp and toss gently to coat. Serve over rice and garnish with the sliced scallions.

SAUCY ORANGE SHRIMP

Steps:

• Place shrimp in two 13-in. x 9-in. baking dishes. In a saucepan, melt butter. Add orange slices; cook and stir until oranges fall apart. Stir in the remaining ingredients; heat through. Pour over the shrimp. Bake, uncovered, at 375° for 15-20 minutes or until shrimp turn pink.

SESAME ORANGE SHRIMP

Steps:

• In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt, and 1/2 teaspoon pepper until frothy. Add shrimp, and toss to coat.
• Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches.
• Wipe skillet with a paper towel. Add orange juice, soy sauce, and sugar. Boil over high heat until syrupy and reduced to about 1/3 cup, 4 to 5 minutes. Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute.

SWEET & SOUR SHRIMP WITH ORANGES

Steps:

• In large non-stick skillet, sprayed with no-stick cooking spray, cook onion and green pepper over medium-high heat until tender but not browned.
• Add ketchup, lemon peel and juice.
• Blend cornstarch and sugar with orange juice and ginger; add to sauce.
• Cook, stirring until thickened.
• Add orange pieces and shrimp; heat.
• Serve over hot cooked rice.
• Sprinkle with chopped cilantro.
• Serve with lemon wedges, if desired.

SHRIMP WITH SPICY ORANGE FLAVOR

Steps:

• Combine oil and garlic in a skillet no larger than 10 inches across. Turn the heat to medium, and cook until the garlic begins to sizzle, then turn the heat to medium-low. When garlic is blond, stir in chiles, orange zest, and orange juice. Add shrimp, and raise the heat to high.
• Cook, stirring occasionally and sprinkling with salt, until the shrimp are all pink, about 4 minutes. Remove from heat, and add most of the cilantro and the lemon juice. Taste, and adjust seasoning. Serve garnished with the remaining cilantro.

SWEET ORANGE SHRIMP

Steps:

• Peel and devein shrimp.
• Cut oranges in half, squeeze juice to get 1/2 cup. Pour juice into medium bowl and whisk in mayonnaise, horseradish, honey, and seasoned salt until blended; set aside.
• Preheat large saute pan on medium-high 2-3 minutes. Place oil in pan and swirl to coat. Add shrimp; sprinkle with flour. Cook 2-3 minutes, stirring often, or until shrimp just begins to turn pink.
• Stir in orange juice mixture; reduce heat to medium. Simmer 3-4 minutes, stirring often, or until shrimp are opaque and sauce thickens.
• Serve with you favorite rice.