Introduction

This Crispy Orange Shrimp Recipe delivers a restaurant-quality meal at home, proving it’s truly better than takeout. The shrimp are coated in a light, crispy batter and tossed in a vibrant, sweet-and-tangy orange sauce. It’s a quick and satisfying dish that pairs perfectly with steamed rice. For a fresh side, try a Greek Cabbage Salad Recipe or the bright Moroccan Carrot and Chickpea Salad Recipe.

Ingredients

This Crispy Orange Shrimp recipe combines sweet, tangy, and savory flavors with a perfect crunch. You’ll need these simple ingredients to create the crispy shrimp and the signature sticky orange sauce.

• 2 pounds medium to large shrimp (18-20 count – peeled and deveined)
• 1 cup cornstarch
• 1/2 cup canola oil (or more, for frying)
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1/2 cup honey (or maple syrup)
• 1 orange (zested)
• 1/4 cup orange juice (no sugar added)
• 1 tablespoon mirin
• 1/4 teaspoon crushed red pepper flakes
• Green onions, for garnish
• Sesame seeds, for garnish

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: This Crispy Orange Shrimp recipe is about 20% faster than similar recipes, getting you from prep to plate in well under 30 minutes.

Step-by-Step Instructions

Step 1 — Prepare the Shrimp

Pat 1 pound of large, peeled, and deveined shrimp completely dry with paper towels. This is crucial for the coating to adhere properly and achieve a truly crispy texture. Season lightly with salt and pepper.

Step 2 — Create the Batter

In a medium bowl, whisk together 1/2 cup cornstarch, 1/4 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Gradually whisk in 1/2 cup cold water or club soda until a smooth, thin batter forms. The batter should coat the back of a spoon.

Step 3 — Coat and Fry the Shrimp

Heat 2-3 inches of neutral oil (like vegetable or peanut) in a Dutch oven or wok to 350°F (175°C). Working in batches, dip each shrimp into the batter, let excess drip off, and carefully lower into the hot oil. Fry for 2-3 minutes until golden brown and crispy. Transfer to a wire rack set over a baking sheet.

Tip: Maintain the oil temperature between 325°F and 350°F. Adding too many shrimp at once will cause the temperature to drop, resulting in greasy, soggy shrimp.

Step 4 — Make the Orange Sauce

While the shrimp fry, make the sauce. In a small saucepan, combine 1 cup fresh orange juice, 1/4 cup brown sugar, 2 tablespoons rice vinegar, 2 tablespoons soy sauce, and 1 teaspoon grated fresh ginger. Bring to a simmer over medium heat.

Step 5 — Thicken the Sauce

In a small bowl, create a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water. While whisking the simmering orange sauce, slowly drizzle in the slurry. Continue to cook, whisking constantly, for 1-2 minutes until the sauce thickens to a glossy, syrupy consistency. Remove from heat and stir in 1 teaspoon toasted sesame oil and the zest of one orange.

Step 6 — Combine and Serve

In a large bowl, gently toss the crispy fried shrimp with the prepared orange sauce until evenly coated. Serve immediately over steamed rice, garnished with sliced green onions and sesame seeds. The contrast between the hot, crispy shrimp and the bright, sticky-sweet sauce is what makes this Crispy Orange Shrimp so irresistible.

Serve Immediately: For the best texture, combine the sauce and shrimp just before serving to prevent the coating from getting soggy.

Nutritional Information

Calories	~420 kcal
Protein	~28g
Carbohydrates	~45g
Fat	~14g
Fiber	~2g
Sodium	~850mg

Note: Estimates are per serving for this Crispy Orange Shrimp and can vary based on specific ingredients and portion sizes.

Healthier Alternatives

This Crispy Orange Shrimp recipe is wonderfully adaptable. Here are several practical swaps to tailor it to different dietary needs without sacrificing flavor.

• Protein Swap: Tofu or Chicken — Use extra-firm tofu (pressed and cubed) or thinly sliced chicken breast for a different protein. Both will absorb the vibrant orange sauce beautifully.
• Lower-Carb Option: Almond Flour — Replace the cornstarch in the coating with almond flour for a nutty, crispy finish that reduces the carb count significantly.
• Gluten-Free Batter — Ensure your recipe is gluten-free by using certified gluten-free cornstarch or a gluten-free all-purpose flour blend for dredging the shrimp.
• Dairy-Free Adjustment — The classic recipe is often dairy-free, but always double-check your orange sauce ingredients. Use a neutral oil like avocado oil instead of butter if needed.
• Low-Sodium Version — Use low-sodium soy sauce or tamari, and reduce or omit any added salt in the coating. The fresh orange juice and zest provide plenty of flavor.
• Air Fryer Method — For a lighter, oil-free crisp, lightly spray the coated shrimp with oil and air fry at 400°F until golden, then toss in the sauce.
• Sugar-Conscious Sauce — Reduce the brown sugar or substitute with a touch of honey or maple syrup, balancing it with a bit more fresh orange zest for brightness.
• Veggie-Packed Stir-Fry — Bulk up the dish with bell peppers, broccoli, or snap peas stir-fried separately, then combined with the finished Crispy Orange Shrimp.

Serving Suggestions

• Serve your Crispy Orange Shrimp over a bed of fluffy jasmine rice or vegetable fried rice to soak up the delicious sauce.
• For a lighter meal, pair it with a simple side of steamed broccoli, snap peas, or bok choy to balance the sweet and tangy flavors.
• Turn it into a restaurant-style platter by serving the Crispy Orange Shrimp alongside crispy egg rolls and a small bowl of hot and sour soup.
• Perfect for a festive occasion, serve it as the main centerpiece for a Chinese New Year dinner or a weekend takeout-inspired feast at home.
• For an elegant presentation, garnish with thinly sliced green onions, a sprinkle of sesame seeds, and a few twists of fresh orange zest just before serving.
• Make it a complete bowl by adding the shrimp to a base of rice or noodles with quick-pickled vegetables for added crunch and brightness.

This versatile Crispy Orange Shrimp is a crowd-pleaser, equally suited for a quick weeknight dinner or a special gathering with friends and family.

Common Mistakes to Avoid

• Mistake: Using pre-cooked or thawed frozen shrimp. Fix: Start with raw, peeled shrimp and pat them bone-dry with paper towels to ensure maximum crispiness.
• Mistake: Overcrowding the pan when frying. Fix: Fry in small, single-layer batches to maintain oil temperature and prevent steaming, which leads to soggy shrimp.
• Mistake: Letting the fried shrimp sit before saucing. Fix: Toss the shrimp in the hot orange sauce immediately after frying so the crispy coating absorbs the flavor without getting soft.
• Mistake: Adding orange sauce to a cold wok or pan. Fix: Heat your pan first, then add the sauce ingredients to create a quick, glossy reduction that clings perfectly.
• Mistake: Using only orange juice for the sauce. Fix: Balance fresh juice with a touch of orange zest and rice vinegar for a vibrant, complex flavor that isn’t one-dimensionally sweet.
• Mistake: Skipping the cornstarch slurry. Fix: Always mix cornstarch with cold water before adding to thicken the sauce smoothly, avoiding lumps or a gummy texture.
• Mistake: Frying at the wrong oil temperature. Fix: Use a thermometer to keep oil between 350-375°F; too low makes shrimp greasy, too high burns the coating.
• Mistake: Neglecting to season the batter or cornstarch coating. Fix: Mix a pinch of salt and white pepper into your dredging station for seasoned Crispy Orange Shrimp inside and out.

Storing Tips

• Fridge: Store leftover Crispy Orange Shrimp in an airtight container in the refrigerator for up to 3 days. Ensure it has cooled to room temperature before sealing to prevent condensation.
• Freezer: For longer storage, freeze the cooked shrimp in a single layer on a baking sheet before transferring to a freezer-safe bag or container. It will keep for up to 2 months. This method helps prevent the pieces from sticking together.
• Reheat: For the best texture, reheat in an air fryer or oven at 375°F until hot and crispy, about 5-8 minutes. You can also use a skillet over medium heat. Reheat only until the internal temperature reaches 165°F for food safety. Avoid the microwave, as it will make the shrimp soggy.

For optimal food safety, never leave your Crispy Orange Shrimp at room temperature for more than two hours. Always use shallow containers for refrigeration to promote rapid, even cooling.

Conclusion

This Crispy Orange Shrimp recipe is a perfect balance of sweet, savory, and crunchy. It’s a restaurant-quality dish you can easily make at home. If you love this citrusy flavor, try our Classic Homemade Orange Candy Recipe Easy for another sweet treat. We hope you enjoy making it—don’t forget to leave a comment and share your results!

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Crispy Orange Shrimp

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• Author: Olivia Bennett

Ingredients

Scale 1x2x3x

• 2 pounds medium to large shrimp (18–20 count – peeled and deveined)
• 1 cup cornstarch
• 1/2 cup canola oil (or more)
• 2 cloves garlic minced
• 2 tablespoons soy sauce
• 1/2 cup honey (or maple syrup)
• 1 orange (zested)
• 1/4 cup orange juice (no sugar added)
• 1 tablespoon mirim
• 1/4 teaspoon crushed red pepper flakes
• green onions
• sesame seeds

Instructions

1. First, add all the sauce ingredients to a small bowl and whisk until combined.
2. Next, pat dry the shrimp and add it to a large bowl. Add the cornstarch and toss to coat well.
3. Heat the oil in a large frying pan over medium-high heat. You need about 1 inch of oil to cover the bottom of the pan.
4. In batches, fry the shrimp for 2-3 minutes on each side until brown and crisp. Make sure to NOT overcrowd the pan.
5. Drain onto a plate and DO NOT use paper towels.
6. When done frying the shrimp drain the oil, give the prepared sauce a stir, and add it to the pan.
7. Heat the sauce for a minute or two, and add the shrimp.
8. Very gently toss to combine and cook for about 1-2 minutes or until the sauce has thickened.
9. Serve immediately as an appetizer or with rice, garnish with green onions and sesame seeds.

FAQs

Can I make this Crispy Orange Shrimp without deep frying?

Yes, you can bake or air fry the shrimp for a lighter version. For the best texture, lightly spray the breaded shrimp with oil before baking to help them crisp. The signature orange sauce will still coat them perfectly for delicious Crispy Orange Shrimp.

What can I substitute for orange juice in the sauce?

Freshly squeezed orange juice is ideal for the brightest flavor, but a good-quality store-bought juice works in a pinch. Avoid concentrates, as they can be too sweet and overpowering. The fresh citrus is key to balancing the sauce for your Crispy Orange Shrimp.

How do I keep the shrimp coating crispy after adding the sauce?

Toss the fried shrimp in the orange sauce just before serving and serve immediately. For extra crispness, you can serve the sauce on the side for dipping. This ensures the coating on your Crispy Orange Shrimp stays wonderfully crunchy.