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Crispy Orange Shrimp
Laura

Crispy Orange Shrimp

Sticky, sweet, and tangy Crispy Orange Shrimp with a glossy homemade orange sauce. This Chinese-inspired dish features perfectly crispy pan-fried shrimp tossed in a quick 5-minute sauce. Ready in 30 minutes for an easy weeknight dinner or impressive appetizer.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds large shrimp peeled and deveined
  • 0.75 cup cornstarch for coating
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 3 tablespoons vegetable oil for frying
  • 0.75 cup fresh orange juice about 2 large oranges
  • 0.33 cup honey
  • 3 tablespoons soy sauce low sodium preferred
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon orange zest
  • 0.5 teaspoon crushed red pepper flakes optional
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 tablespoon sesame seeds for garnish
  • 2 stalks green onions sliced for garnish

Equipment

  • large skillet or wok
  • Mixing bowls
  • Wire rack
  • Paper towels
  • Citrus juicer

Method
 

  1. Pat shrimp completely dry with paper towels. In a large bowl, toss shrimp with salt and pepper, then add ¾ cup cornstarch and toss until evenly coated. Shake off excess.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add shrimp in a single layer without overcrowding. Fry for 2-3 minutes per side until golden and crispy. Transfer to a wire rack (not paper towels).
  3. In the same pan, add orange juice, honey, soy sauce, garlic, ginger, orange zest, and red pepper flakes. Bring to a simmer over medium heat and cook for 3-4 minutes, stirring occasionally, until slightly thickened.
  4. Stir cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water), then drizzle into the sauce while stirring constantly. Sauce will thicken within 30 seconds.
  5. Add crispy shrimp back to the pan and toss gently but quickly to coat every piece with the sticky orange sauce. Garnish with sesame seeds and sliced green onions. Serve immediately over rice or with your favorite sides.

Notes

  • For extra crispy results, let cornstarch-coated shrimp rest for 5 minutes before frying
  • Taste orange juice before adding - adjust honey if too tart or add lemon juice if too sweet
  • Don't overcrowd the pan or shrimp will steam instead of crisp
  • Best enjoyed immediately while crispy, but leftovers keep for 2 days refrigerated
  • Reheat in a skillet over medium heat to restore some crispiness