Zesty Citrus Prawns

Embark on a culinary adventure with our incredible Spicy Orange Shrimp, a dish that promises a burst of vibrant flavors and an incredibly quick preparation time. This recipe is designed for those busy weeknights when you crave something extraordinary but need it on the table in under 30 minutes. Imagine succulent shrimp, coated in a luscious, sweet, spicy, and tangy orange glaze, perfect over fluffy rice or alongside crisp, stir-fried bok choy. It’s a delightful fusion of Asian-inspired zest and the comforting appeal of a home-cooked meal.

The beauty of shrimp lies in its versatility and speed. Keeping a bag of peeled and deveined shrimp in your freezer is a smart culinary hack, ensuring a delicious dinner is always just moments away. With the addition of simple pantry staples like orange marmalade and Asian chili garlic sauce, you can transform these humble crustaceans into a gourmet-level meal. This recipe elevates your weeknight dinner routine without demanding hours in the kitchen, proving that exceptional flavor doesn’t have to be complicated or time-consuming. Get ready to impress yourself and your family with this delightful and easy-to-make dish!

Essential Ingredients & Smart Substitutions for Your Spicy Orange Shrimp

Crafting the perfect Spicy Orange Shrimp relies on a few key ingredients, each playing a vital role in building the dish’s complex flavor profile. Understanding these components and their potential substitutions will empower you to customize the recipe to your liking and make the most of what you have on hand.

Shrimp: The Star of the Show

For the best results, always start with raw shrimp, not pre-cooked. Raw shrimp, typically grey in color, offers a superior texture and absorbs flavors much more effectively during cooking. Ensure your shrimp are peeled and deveined to save time, or purchase them with shells on if you prefer to peel them yourself (which can add a touch more flavor to the cooking process, though it’s more effort). Look for medium-sized shrimp, usually in the 31-40 count per pound range, as they cook evenly and are substantial enough for a satisfying bite.

• Argentinian Shrimp: A Premium Choice: I’m particularly fond of Argentinian shrimp for their wonderfully meaty texture and slightly sweeter flavor. A unique characteristic of Argentinian shrimp is their natural pink hue even when raw, which differs from the typical grey of other raw shrimp varieties. This means you’ll need to pay closer attention to cooking times rather than relying solely on color change to determine doneness. They transition to a deeper pink and become opaque when perfectly cooked.
• Thawing Frozen Shrimp: Quick & Easy: If you’re using frozen shrimp, a quick thawing method involves placing them in a large bowl and submerging them completely in cold water. Place a plate on top to keep them immersed. In just 15-20 minutes, your shrimp will be ready to pat dry and use. Patting them thoroughly dry with paper towels is crucial for achieving a good sear and preventing a watery sauce.
• Other Varieties: While Argentinian shrimp are excellent, any raw, peeled, and deveined shrimp will work beautifully. Just be mindful of their cooking time.

Orange Marmalade: The Sweet & Tangy Foundation

The core of our orange sauce comes from orange marmalade. Its distinctive sweet, tangy, and slightly bitter notes are what make this dish truly unique. Any brand of orange marmalade will work. Choose one you enjoy the flavor of, as it heavily influences the final taste of the sauce.

• Adjusting Sweetness: Marmalade sweetness can vary. If your marmalade is very sweet, you might reduce the honey slightly. Conversely, if it’s quite tart, a touch more honey can balance it out.
• Substitution Tip: In a pinch, you could use orange preserves or orange jam, but you might miss the subtle bitterness that marmalade provides, which adds depth to the sauce. Consider adding a tiny bit of fresh orange zest to compensate if using jam.

Asian Chili Garlic Sauce: Bringing the Heat

This sauce is essential for the “spicy” in Spicy Orange Shrimp. It provides a robust, garlicky heat that complements the sweetness of the orange marmalade beautifully. You’ll typically find Asian chili garlic sauce in the international or Asian sauce aisle of your local grocery store.

• Heat Level Adjustment: Start with the recommended amount and adjust to your personal spice tolerance. You can always add more, but it’s harder to take it away!
• Substitutions:
  • Sambal Oelek: This is an excellent alternative, but be aware that it’s generally spicier than Asian chili garlic sauce. Use about half the quantity initially and taste before adding more.
  • Sriracha: While it has a different flavor profile (often sweeter and less garlicky), Sriracha can work in a pinch. Again, adjust the quantity to your preference.
  • Red Pepper Flakes: If you only have red pepper flakes, you can increase the amount used in the skillet, and consider adding a bit more fresh garlic to the sauce mixture for that garlicky kick.

Other Key Ingredients: Enhancing Flavor and Texture

• Honey (or Maple Syrup): Adds a touch of extra sweetness and richness to the sauce, balancing the tang of the orange. Maple syrup offers a slightly different, earthy sweetness that also works well.
• Low-Sodium Soy Sauce: Provides umami depth and a savory counterpoint. Low-sodium is recommended to control the overall saltiness of the dish, allowing you to season the shrimp separately.
• Fresh Garlic: Minced or grated garlic is indispensable for aromatic flavor. Fresh is always best.
• Crushed Red Pepper Flakes: Offers an additional layer of heat and a visually appealing speckle in the sauce. Adjust to your desired spiciness.
• Orange Zest: The aromatic oils from the zest amplify the orange flavor without adding extra liquid or sweetness. Always use a microplane for fine zest to avoid the bitter white pith.
• Green Onions (Scallions): Used both in the sauce for a mild oniony bite and as a fresh, vibrant garnish.
• Cornstarch: This is your secret weapon for a perfectly thick and glossy sauce. It’s used both to coat the shrimp (for a tender crust) and to thicken the sauce itself.
• Neutral Cooking Oil: Vegetable oil, canola oil, or grapeseed oil are ideal for high-heat cooking without imparting unwanted flavors.
• Orange Juice: Freshly squeezed orange juice, combined with cornstarch, forms the slurry that thickens the sauce to a perfect consistency.
• Salt and Freshly Ground Pepper: Basic seasonings for the shrimp.
• Sesame Seeds: An optional but highly recommended garnish, adding a nutty crunch and visual appeal.

Mastering the Art of Spicy Orange Shrimp: A Step-by-Step Visual Guide

This section offers a visual overview of the cooking process, designed to provide a quick understanding of the key stages. For precise measurements and detailed instructions, always refer to the complete Recipe Card at the bottom of this page.

1. Begin by heating a little oil in a hot skillet, then add the fragrant orange zest, minced garlic, and fiery red pepper flakes to infuse the oil with their aromas.
2. Next, incorporate the green onion, cooking it briefly until it slightly softens and releases its mild oniony notes.
3. Finally, pour in the prepared orange marmalade mixture, stirring it into the fragrant base and allowing it to gently simmer, blending all the wonderful flavors.

4. Continue to cook the sauce for a brief period, allowing it to reduce and its flavors to deepen and concentrate.
5. Prepare a slurry by mixing cornstarch with orange juice, then add this thickener to the simmering sauce. Stir continuously until the sauce transforms into a rich, glossy, and beautifully thickened consistency. Remove the skillet from the heat momentarily to prepare the shrimp.

7. Toss the thoroughly thawed and dried shrimp with a generous coating of cornstarch, then add them to a separate hot skillet with a little oil. Cook for about 2-3 minutes, turning once, until they are opaque and cooked through. (Remember, Argentinian shrimp are pink when raw, so watch for opacity and firmness rather than a color change from grey.)
8. Once cooked, remove the shrimp from the skillet.
9. Return the skillet containing the thickened sauce to medium heat. Add the cooked shrimp, stirring them gently until they are warmed through and beautifully coated in the glossy, spicy orange sauce.

Recipe Video Guide

For a detailed visual walkthrough of each step, watch our recipe video below. It’s a great way to see the techniques in action and ensure your Spicy Orange Shrimp turns out perfectly every time!

Get the Recipe: Spicy Orange Shrimp

This spicy orange shrimp is ready in a flash and full of flavor. Enjoy with rice or with some stir-fried or steamed bok choy for a quick and easy meal in less than 30 minutes!

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Prep Time:

5
mins

Cook Time:

20
mins

Total Time:

25
mins

Yield:

4
servings

Ingredients

Spicy Orange Sauce:

• 1/4 cup orange marmalade
• 2 teaspoons honey, or maple syrup
• 1/4 cup soy sauce, low-sodium recommended
• 1-2 teaspoons Asian chili garlic sauce, or Sriracha or 1/2-1 tsp Sambal Oelek

For the skillet:

• 1 teaspoon vegetable oil, or similar neutral-tasting cooking oil
• 2 cloves garlic, grated
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon orange zest
• 2 green onions, thinly sliced on the angle

For thickening the sauce:

• 2 Tablespoons orange juice
• 1 teaspoon cornstarch

For the shrimp:

• 1 lb raw shrimp, 31-40 count/lb, peeled and deveined, thawed if frozen and dried on paper towel.
• salt and freshly ground pepper
• 2-3 Tablespoons cornstarch
• 1-2 Tablespoons vegetable oil, or similar neutral-tasting cooking oil

For garnish:

• remaining sliced green onion
• 1-2 Tablespoons sesame seeds
• fresh orange zest or wedges

Instructions

1. Preparation Tips: To quickly thaw frozen shrimp, place them in a large bowl of cold water, ensuring they are fully submerged (a plate on top can help). Allow to soak for 15-20 minutes, then pat them thoroughly dry with paper towels. If you plan to serve with rice, begin cooking your rice before you start this recipe.

2. Prepare the Sauces: In a small bowl, whisk together the orange marmalade, honey, low-sodium soy sauce, and Asian chili garlic sauce to create your spicy orange sauce. Set this aside. In a separate small bowl, combine the grated garlic, crushed red pepper flakes, and orange zest. Set this aside as well.

3. Build the Flavor Base: Heat 1 teaspoon of vegetable oil in a large skillet over medium heat. Once the oil slightly shimmers, add the garlic/orange zest/red pepper flake mixture. Sauté for about 30 seconds, or until incredibly fragrant. Add approximately two-thirds of the sliced green onion (reserving the rest for garnish) and cook for another 30 seconds. Pour the prepared marmalade mixture into the skillet, stir well to combine all ingredients, and let it simmer gently for about 1 minute to meld the flavors.

4. Thicken the Sauce: While the sauce simmers, prepare the thickening slurry: in a small bowl, whisk together the fresh orange juice and 1 teaspoon of cornstarch until smooth. Add this slurry to the simmering sauce in the skillet and whisk continuously for a final minute until the sauce visibly thickens to a glossy consistency. Remove the skillet from the heat and set it aside while you cook the shrimp.

5. Cook the Shrimp: Place the thawed, dried shrimp in a bowl and season them lightly with salt and freshly ground pepper. Add 2-3 tablespoons of cornstarch and toss until the shrimp are evenly coated. Heat 1-2 tablespoons of vegetable oil in a separate skillet (or the same one, wiped clean) over medium-high heat until it’s quite hot. Add the cornstarch-coated shrimp in a single layer and cook for about 2-3 minutes, turning once halfway through, until they are opaque and fully cooked. Be careful not to overcrowd the pan; cook in batches if necessary.

6. Combine & Finish: Return the skillet with the thickened spicy orange sauce to medium heat. Add the perfectly cooked shrimp to the sauce. Stir gently but thoroughly until the shrimp are warmed through and every piece is beautifully coated in the luscious sauce.

7. Garnish & Serve: Transfer the Spicy Orange Shrimp to a serving dish. Garnish generously with the remaining sliced green onion and a sprinkle of sesame seeds. For an extra touch of freshness and color, add some fresh orange zest or a few orange wedges. Serve immediately with your choice of rice and a vibrant green vegetable like steamed broccoli or sauteed bok choy. Enjoy!

Notes

Additional Tips for Success:

• If you prefer, you can cook the shrimp first and set them aside on a plate before preparing the sauce. This method is excellent if you’re worried about overcooking the shrimp when adding them back to the sauce later. However, cooking the sauce first allows it to be perfectly ready when the shrimp are done.
• Should you only have one skillet available, cook the shrimp first, then remove them to a clean plate. Quickly wipe out the skillet to remove any residue before proceeding to make the sauce.
• For those who enjoy a generous amount of sauce to mingle with their rice or other sides, consider doubling the sauce ingredients. It makes for an even more flavorful meal!
• Always adjust the amount of chili flakes and Asian chili garlic sauce to match your personal preference for spiciness. Taste as you go!

Don’t forget to review the detailed ingredient notes, step-by-step photos, and recipe video above the Recipe Card for further guidance and substitution suggestions that you might find helpful.

Cuisine: Asian

Course: Main Course

Author: Jennifer Maloney

Nutrition Information (Approximate per serving)

• Serving Size: 1 serving
• Calories: 244 kcal
• Carbohydrates: 24 g
• Protein: 25 g
• Fat: 6 g
• Saturated Fat: 1 g
• Polyunsaturated Fat: 3 g
• Monounsaturated Fat: 2 g
• Trans Fat: 0.04 g
• Cholesterol: 183 mg
• Sodium: 785 mg
• Potassium: 417 mg
• Fiber: 1 g
• Sugar: 16 g
• Vitamin A: 129 IU
• Vitamin C: 8 mg
• Calcium: 114 mg
• Iron: 1 mg

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Frequently Asked Questions (FAQs)

Here are some common questions about making Spicy Orange Shrimp:

• Can I use pre-cooked shrimp for this recipe? While raw shrimp is highly recommended for superior texture and flavor absorption, you can use pre-cooked shrimp in a pinch. If doing so, add them to the sauce only for the last minute of cooking, just to warm them through. They will not require the cornstarch coating or separate searing, and overcooking will make them rubbery.
• How can I make this dish less spicy? To reduce the heat, simply decrease the amount of Asian chili garlic sauce and crushed red pepper flakes. You can even omit the red pepper flakes entirely if you prefer a very mild flavor.
• Is this recipe gluten-free? The recipe uses soy sauce, which typically contains wheat. To make it gluten-free, substitute the regular soy sauce with a certified gluten-free tamari. Ensure all other ingredients (like chili garlic sauce) are also gluten-free.
• Can I prepare the sauce in advance? Yes, the spicy orange sauce can be made a day or two in advance and stored in an airtight container in the refrigerator. When ready to cook, gently reheat the sauce in the skillet before adding the freshly cooked shrimp.
• What other vegetables pair well with this dish? Beyond bok choy, broccoli, and broccolini, this shrimp pairs wonderfully with asparagus, green beans, snow peas, or bell peppers. You can stir-fry them briefly with the shrimp at the end, or serve them steamed on the side.