Crispy Orange Shrimp
This crispy Orange Shrimp is one of my favorite quick meals! It’s made with golden shrimp tossed in a sweet and sticky orange sauce with a little kick from crushed red pepper flakes. It’s super flavorful and ready in just 30 minutes. Some folks call it honey orange firecracker shrimp, and once you taste that spicy-sweet sauce, you’ll see why!
After a full day of bouncing between meetings and errands with the kids, I usually walk through the door totally wiped, and all I want is something quick and tasty for dinner. The first thing I reach for? Shrimp. It’s my all-time favorite protein to cook with because it’s quick to cook and so versatile. I’ve shared a bunch of shrimp recipes here, but one my son always asks for is the crispy shrimp cakes. And when it’s summer? I’m all about my easy 40-minute pineapple shrimp. If you haven’t tried it yet, now’s the time!
Table of contents
So today I’m excited to share this Orange Shrimp recipe with you! It’s a dish that can do it all, serve it as an appetizer, a side, or let it shine as the main dish. I’ve even tossed it in a bowl with some toothpicks for a quick party snack! This honey orange firecracker shrimp is sweet, sticky, a little spicy, and honestly tastes like something you’d get at a fancy Chinese restaurant. And hey, even if you’re usually not into Chinese food, give this one a go, it might just win you over.
Why you will love this recipe
- Crispy and flavor-packed: I fry the shrimp in cornstarch until they’re golden and crispy, then toss them in a sticky orange sauce made with garlic, honey, and soy sauce. It’s got that perfect balance of sweet, savory, and just a little heat from crushed red pepper flakes.
- Quick and easy dinner: This one’s ready in about 30 minutes, which means I can make after a long day when I need dinner fast. It’s simple enough for weeknights but tasty enough to impress guests too.
- Crowd favorite: I’ve served this as a party appetizer, a quick side, and even over rice for a full meal. Everyone in my house loves the crispy shrimp and the garlicky orange glaze.
- Better than takeout: Honestly, this tastes just like the honey orange firecracker shrimp from Chinese restaurants. But I make it at home with fresh shrimp and no weird ingredients.
What you will need
- Shrimp: I use peeled and deveined shrimp so everything cooks up quickly and evenly.
- Soy sauce: Just regular soy sauce from the store works great, or you can use a low-sodium one if you prefer.
- Honey: I usually go with honey for the glaze, but maple syrup works just as well if that’s what I have.
- Orange zest: I slice a little zest into strips to bring in that fresh citrus aroma.
- Orange juice: I pour in whatever orange juice is in the fridge, it always adds a sweet tangy kick.
- Mirin: I splash in some mirin or dry sherry if that is what I have.
- Red pepper flakes: A pinch of crushed red pepper flakes adds a little gentle heat.
- Green onions: I chop these up for garnish.
- Sesame seeds: Just a sprinkle for crunch and a classic finish.
- Corn starch: I coat the shrimp in cornstarch so they get that perfectly crispy crust when fried.
- Canola oil: I use this for frying since it’s neutral and handles high heat really well.
How to make
Make the sauce: I whisk together the crushed red pepper flakes, orange juice, orange zest, honey, mirin, soy sauce, and a bit of garlic in a small bowl until everything is well blended.
Coat the shrimp: I add the cornstarch to a bowl or plastic bag, then toss in the shrimp and shake it around until each piece is evenly coated and ready for the pan.
Preheat and cook the shrimp: I heat the oil in a large skillet over medium-high heat, then cook the shrimp in small batches for about two to three minutes per side until they’re golden and crispy. After cooking, I transfer the shrimp to a glass plate to drain.
Add the sauce: Then, I pour out the oil from the pan, add the orange sauce and place the shrimp right on top.
Toss and serve: Last, I give the shrimp a good toss in the sauce and let them cook for another 1 to 2 minutes until the sauce thickens up. Then I sprinkle on some sesame seeds and chopped green onions, and serve them up while they’re still hot and crispy.
Expert tip
Keep shrimp crispy always
The best tip for cooking this orange shrimp is to fry the shrimp in small batches so they stay crispy. If you overcrowd the pan, the shrimp steam instead of fry, and you’ll lose that perfect golden crunch. I always make sure my oil is hot enough before adding each batch, and I let them rest on a plate, not paper towels, so they don’t get soggy.
More tips to consider:
- I’ve made this with sesame oil and even olive oil when I was out of canola. It works just fine and still gives the shrimp great flavor.
- I always blot the shrimp with paper towels before tossing them in cornstarch. If they’re too wet, they don’t crisp up.
- Before adding it to the pan, I whisk the sauce again to make sure the honey isn’t sitting at the bottom.
- I pour out the oil before adding the sauce and shrimp back to the pan. This keeps the sauce from turning greasy.
- These shrimp are best hot and fresh. If I’m hosting, I time it so the shrimp are the last thing I cook.
- When I’m short on time, precooked shrimp is a total lifesaver. It cuts down the cooking time and still turns out tasty.
Recipe variations
- Lemony: I like to squeeze in a tablespoon of fresh lemon or lime juice for an extra tangy flavor.
- Orange sauce shortcut: When I don’t have time to make the sauce from scratch, I just grab a bottle of store-bought orange sauce and it still tastes great. Or if I have leftover of my orange sauce recipe that works too.
- More veggies: This dish is also delicious with about a cup of veggies like zucchini, broccolini, bamboo shoots, or sugar snap peas added to the pan.
- Garlicky: Two cloves of chopped garlic taste great with the shrimp. They add extra flavor and make the dish smell amazing while it cooks.
- Gluten-free: To keep it gluten-free, I swap out the soy sauce with tamari or coconut aminos.
Serving suggestions
Whenever I make this orange shrimp, it usually means dinner is happening fast…like, everyone’s starving, and I need to pull off something delicious in under 30 minutes. I’ve made it on school nights when we were all running late, and I’ve also served it on top of cauliflower rice when my parents came over and I wanted to impress without stressing out.
One weekend, we had a last-minute dinner with friends, and I tossed this shrimp together with some coconut rice, and steamed broccoli. Everyone asked what restaurant we ordered from. I just laughed, passed the hot sauce, and promised to text the recipe. Ha!
How to store leftovers
- Refrigerate: I store any leftover orange firecracker shrimp in an airtight container or a sealed freezer bag and keep it in the fridge for up to three days.
- Freeze: If I want to save some for later, I freeze it for up to three months.
- Thaw: When I’m ready to use it again, I thaw the shrimp in the fridge overnight.
- Reheat: To reheat, I pop the shrimp in the microwave for about a minute, or use the air fryer for around 90 seconds to help bring back that crisp texture.
Frequently asked questions
Yes, I use frozen shrimp all the time. I just make sure to thaw them completely and pat them dry with paper towels so they crisp up nicely when cooked. For a quick thaw, put the shrimp in a bowl and cover it with cold water. Put a small plate or lid on top of the shrimp to keep it submerged. Allow it to sit in the water for 15 to 20 minutes to thaw.
Crispy shrimp is all about keeping things dry. I make sure to press out any extra moisture with paper towels before coating them in cornstarch. And I never overcrowd the pan, never, cooking them in batches gives each one enough space to get golden and crisp.
This orange shrimp has just a light hint of heat from the red pepper flakes, so it’s not overwhelming. If I’m making it for the kids, I go easy on the spice, but when it’s just adults, I’ll sprinkle in a little extra or add a splash of chili sauce for a bigger punch.
More Asian recipes:
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Crispy Orange Shrimp
Ingredients
- 2 pounds medium to large shrimp 18-20 count – peeled and deveined
- 1 cup cornstarch
- 1/2 cup canola oil or more
Orange Sauce:
- 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
Garnish:
- green onions
- sesame seeds
Instructions
- First, add all the sauce ingredients to a small bowl and whisk until combined.
- Next, pat dry the shrimp and add it to a large bowl. Add the cornstarch and toss to coat well.
- 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.
- In batches, fry the shrimp for 2-3 minutes on each side until brown and crisp. Make sure to NOT overcrowd the pan.
- Drain onto a plate and DO NOT use paper towels.
- When done frying the shrimp drain the oil, give the prepared sauce a stir, and add it to the pan.
- Heat the sauce for a minute or two, and add the shrimp.
- Very gently toss to combine and cook for about 1-2 minutes or until the sauce has thickened.
- Serve immediately as an appetizer or with rice, garnish with green onions and sesame seeds.
Notes
Keep shrimp crispy always
The best tip for cooking this orange shrimp is to fry the shrimp in small batches so they stay crispy. If you overcrowd the pan, the shrimp steam instead of fry, and you’ll lose that perfect golden crunch. I always make sure my oil is hot enough before adding each batch, and I let them rest on a plate, not paper towels, so they don’t get soggy.More tips to consider:
- I’ve made this with sesame oil and even olive oil when I was out of canola. It works just fine and still gives the shrimp great flavor.
- I always blot the shrimp with paper towels before tossing them in cornstarch. If they’re too wet, they don’t crisp up.
- Before adding it to the pan, I whisk the sauce again to make sure the honey isn’t sitting at the bottom.
- I pour out the oil before adding the sauce and shrimp back to the pan. This keeps the sauce from turning greasy.
- These shrimp are best hot and fresh. If I’m hosting, I time it so the shrimp are the last thing I cook.
- When I’m short on time, precooked shrimp is a total lifesaver. It cuts down the cooking time and still turns out tasty.