Light and delicious Spicy Orange Shrimp takes less than 15 minutes to prepare and will become a favorite in your house! Serve over rice for a quick, healthy meal!
I’m going through this weird shrimp thing right now.
A couple weeks ago, I couldn’t stop thinking about coconut shrimp. I called every restaurant in the area to see if they had coconut shrimp.
No one had it. So I’ve officially gone through 5 boxes of frozen coconut shrimp since then.
I’m having shrimp for breakfast, lunch, and dinner.
What is happening.
How To Make Spicy Orange Shrimp
- In a mixing bowl, sprinkle shrimp with cornstarch and toss to coat
- In a separate small bowl, whisk together fresh orange juice, soy sauce, honey, rice wine vinegar, and chile paste
- Heat coconut oil over medium-high in a large skillet
- Add ginger and garlic and cook until fragrant
- Add shrimp and stir-fry for about 3 minutes
- Add sauce and sliced green onions and cook until sauce thickens and shrimp is cooked through, about 2 – 3 more minutes
- Serve over cooked rice
How Long Is Orange Shrimp Good For?
This spicy orange shrimp will stay good for up to 3 – 4 days when stored tightly covered in the refrigerator.
What To Serve with Spicy Orange Shrimp?
I always serve this shrimp over cooked rice or cauliflower rice, depending on my mood. You could even do fried rice if you’re looking for a takeout feel. With some stir-fried snap peas or steamed broccoli on the side.
You could also put them in lettuce wraps with or without cooked rice.
More Shrimp Recipes
- Cajun Shrimp and Grits
- Pasta with Shrimp and Rosa Sauce
- Spicy Shrimp Nachos
- Garlic Lemon Shrimp
- Bang Bang Shrimp
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- 1 pound peeled and deveined shrimp
- 1/2 tablespoon cornstarch
- 1/4 cup fresh orange juice
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon chile paste with garlic, like sambal oelek
- 1 teaspoon coconut oil
- 1/2 tablespoon minced fresh ginger
- 2 garlic cloves, minced
- 1/3 cup chopped green onions
- Place shrimp in mixing bowl. Sprinkle cornstarch on top and toss to coat. Set aside.
- In a small bowl, whisk together fresh orange juice, soy sauce, honey, rice wine vinegar, and chile paste. Set aside.
- Heat coconut oil in a large skillet over medium-high heat. Add ginger and garlic and cook until fragrant, about 30 seconds. Add shrimp and stir-fry for 3 minutes. Add sauce and green onions to the pan and cook until sauce thickens and shrimp are cooked, about 2-3 more minutes. Serve hot.
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Amount Per Serving: Calories: 201Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 239mgSodium: 1540mgCarbohydrates: 15gFiber: 0gSugar: 10gProtein: 27g