Description
A delightful and easy-to-make recipe for Honey Orange Shrimp that combines succulent shrimp with a sweet and tangy orange sauce. Perfect for a quick weeknight dinner or a special occasion.
Ingredients
Scale
Shrimp:
- 1 lb large shrimp, peeled and deveined, tails on or off
Orange Sauce:
- 1/3 cup fresh orange juice
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon olive oil
Garnish:
- sliced green onions and sesame seeds for garnish (optional)
Instructions
- Prepare the Sauce: In a small bowl, whisk together orange juice, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger.
- Make the Slurry: In a separate small bowl, mix the cornstarch and water to form a slurry.
- Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1–2 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
- Thicken the Sauce: Pour the sauce into the skillet and bring to a simmer. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens.
- Combine and Serve: Return the shrimp to the skillet and toss to coat in the sauce. Cook for another minute to heat through. Garnish with green onions and sesame seeds, if desired. Serve immediately.
Notes
- This dish pairs well with white rice, brown rice, or stir-fried vegetables.
- For extra heat, add a pinch of red pepper flakes or a dash of sriracha to the sauce.
- You can substitute maple syrup for honey if needed.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 10g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 145mg