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!
We also have a Instant Pot Orange Chicken recipe if you prefer chicken!
Orange Shrimp Recipe
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.
- Shrimp – I live in the middle of Texas so I buy my shrimp frozen and just let it defrost overnight in the fridge.
- Freshly squeezed orange juice
- Soy sauce
- Rice wine vinegar
- Chile paste with garlic – I use sambal oelek
- Coconut oil
- Fresh ginger
- Garlic cloves
- Green onions
- Cooked rice
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 in an airtight container in the refrigerator. These glass airtight containers are my favorite for storing all our leftovers.
Be careful when reheating shrimp because if they’re cooked too long, they will definitely become rubbery.
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.
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
- Bang Bang Shrimp
- Blackened Shrimp Alfredo
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- 1 pound peeled and deveined shrimp
- ½ tablespoon cornstarch
- ¼ 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
- ½ tablespoon minced fresh ginger
- 2 garlic cloves, minced
- ⅓ 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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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 201Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 239mgSodium: 1540mgCarbohydrates: 15gFiber: 0gSugar: 10gProtein: 27g