Orange Glazed Shrimp (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 cup canola oil (add more if frying in batches)
02 -
2 pounds peeled and deveined medium-large shrimp (18-20 count)
03 -
1 cup cornstarch
→ Orange Sauce
04 -
1/4 cup orange juice (unsweetened)
05 -
2 tablespoons soy sauce
06 -
1 orange, zested
07 -
1 tablespoon mirin
08 -
2 cloves garlic, finely chopped
09 -
1/2 cup honey, or use maple syrup if you prefer
10 -
1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
11 -
Sesame seeds
12 -
Thinly sliced green onions
# Instructions:
01 -
In a mixing bowl, combine minced garlic with soy sauce, honey or maple syrup, orange zest, orange juice, mirin, and a pinch of red pepper flakes. Stir briskly until smooth.
02 -
Use paper towels to pat the shrimp dry. Then, toss them in a big bowl with the cornstarch to make sure they're completely covered.
03 -
Add enough canola oil to a deep skillet so it’s about an inch high, and heat on medium-high until hot but not smoking.
04 -
Fry shrimp in small groups so they don't crowd the skillet. Let them cook for 2 or 3 minutes per side until crispy and golden. Once done, move them to a plate (skip paper towels—you don’t want them soggy).
05 -
After frying, carefully pour out the oil from the skillet. Stir the orange sauce again and pour it into the same pan. Warm it over medium heat for about 1-2 minutes until it bubbles.
06 -
Put the fried shrimp back into the bubbling sauce. Stir gently so the sauce coats all the shrimp, and let it cook another minute or two to help it thicken.
07 -
Move the shrimp to a serving platter, sprinkle green onions and sesame seeds on top, and serve right away. You can enjoy it as a snack or pair it with rice as a meal.
# Notes:
01 -
To keep the shrimp crispy, serve immediately. Sitting in the sauce too long will soften them.
02 -
Want more heat? Add double the red pepper flakes, or drizzle in some sriracha.