Orange Shrimp Recipe
Quick to pull together, mess-free, and balanced in flavor, our orange shrimp recipe deserves to be part of your lazy-but-tasty dinner options.
Servings: 4 servings
- 26 oz whole raw shrimp roughly 13 oz peeled and deveined
- 1/4 tsp salt
- 2 tsp cornstarch
- 1 tsp orange zest
- 1 tsp lemon juice
- 1 tbsp honey
- 2 tbsp olive oil
- 6 tbsp orange juice
- 1 tbsp reduced-sodium soy sauce
- 2 tsp sriracha
- 1/2 tsp black pepper
- 1 tbsp garlic minced
- 4 oz red bell pepper cut into chunks
- 4 oz snow peas strings removed
- 2 tbsp scallion cut into 1-inch pieces
- 2 oz orange cut into slices
- 3.5 cups medium-grain rice cooked
Make the orange sauce: In a small bowl, combine 1/4 tsp salt, 2 tsp cornstarch, 1 tsp orange zest, 1 tsp lemon juice, 1 tbsp honey, 6 tbsp orange juice, 1 tbsp soy sauce, 2 tsp sriracha, and 1/2 tsp black pepper. Mix well and set aside.
Cook the shrimp: Add olive oil to a pan over medium heat. Add 1 tbsp minced garlic and stir for 30 seconds or until fragrant. Add 26 oz peeled shrimp and stir constantly for 5 minutes or until shrimp are just cooked through and turned pink.
Cook the vegetables: In the same pan, add 4 oz bell peppers and 4 oz snow peas. Stir constantly for 3 minutes or until just cooked.
Cook the sauce: Add the mixed orange sauce to the pan. Stir for 1 minute or until thickened. Turn off the heat and sprinkle 2 tbsp chopped scallions on top and scatter 2 oz orange slices over the top.
Garnish and serve: Transfer your orange shrimp to a bowl. Serve immediately over hot steamed rice.
Serving: 1serving | Calories: 498kcal | Carbohydrates: 62g | Protein: 43g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 297mg | Sodium: 552mg | Potassium: 746mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1309IU | Vitamin C: 75mg | Calcium: 153mg | Iron: 4mg