Orange Peel Shrimp

By jiafei

4 Person

15 Minutes

290 Calories

Lately, I’ve been developing lots of quick and easy recipes with an Asian flair to them. Korean Beef Bulgogi has been a long-time favorite for us and Thai Shrimp Salad is a new favorite, but I’ve also been perfecting classics like Szechuan Shrimp and Broccoli, Kung Pao Chicken, and Chinese Pepper steak. All of these recipes are ready in about 15 minutes and so full of flavor. They make for incredible dinners for busy nights that are not only quick and easy but also delicious and sure to impress.

Ingredients

Sauce

1 tsp. Sriracha
1 tsp. Soy sauce
2 tbsp. Orange juice
1/2 cup Tomato sauce
1 tsp. Cornstarch
1/2 tsp. Crushed red pepper flakes
1 tbsp. Orange zest
1/4 cup Sliced green onions
4 cloves Crushed garlic

1/4 cup Canola oil
1/4 cup Cornstarch
1 pound Shrimp

Method

01

Toss shrimp with cornstarch. Set aside.
02

Heat oil in a large skillet over high heat. Working in batches, add in shrimp and fry until the shrimp is pink and cooked through about 2-3 minutes. Remove shrimp from pan and set aside on a paper towel-lined plate to drain.
03

Add in garlic, green onions, orange zest, and red pepper flakes. Stir and cook for 1 minute. Whisk in 1 teaspoon cornstarch. Add in tomato sauce, orange juice, soy sauce, and sriracha (if using). Bring to a simmer and cook until sauce thickens about 3 minutes.
04

Add shrimp back in and heat through. Serve immediately.

Related Tags

Dinner Recipes

Chinese Food

Easy Dinner Recipes

Orange Peel Shrimp

4.5

( By jiafei )

01 Information

Grade easy
Serving 4 servings
Calorie 290 Kcal
Prep Time 5 Mins
Cook Time 10 Mins
Total Time 15 Mins

02 Ingredients

Sauce

1 tsp. Sriracha

1 tsp. Soy sauce

2 tbsp. Orange juice

1/2 cup Tomato sauce

1 tsp. Cornstarch

1/2 tsp. Crushed red pepper flakes

1 tbsp. Orange zest

1/4 cup Sliced green onions

4 cloves Crushed garlic

1/4 cup Canola oil

1/4 cup Cornstarch

1 pound Shrimp

03 Method

Step 1

Toss shrimp with cornstarch. Set aside.

Step 2

Heat oil in a large skillet over high heat. Working in batches, add in shrimp and fry until the shrimp is pink and cooked through about 2-3 minutes. Remove shrimp from pan and set aside on a paper towel-lined plate to drain.

Step 3

Add in garlic, green onions, orange zest, and red pepper flakes. Stir and cook for 1 minute. Whisk in 1 teaspoon cornstarch. Add in tomato sauce, orange juice, soy sauce, and sriracha (if using). Bring to a simmer and cook until sauce thickens about 3 minutes.

Step 4

Add shrimp back in and heat through. Serve immediately.

04 Author