10-Minute Orange Chili Shrimp
User Reviews
4.8
24 reviews
Excellent
10-Minute Orange Chili Shrimp
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The sweet-and-tangy Asian-inspired orange chili sauce is PERFECT on these big juicy shrimp!! An EASY, healthy recipe that's sure to IMPRESS and ready in 10 minutes!!
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Ingredients
Orange Chili Sauce
- ½ cup or slightly more freshly squeezed orange juice (from about 1 large very juicy orange)
- ⅓ cup Chili garlic sauce or to taste
- ¼ cup low-sodium soy sauce
- ¼ cup light brown sugar packed; plus more if desired
- 2 tablespoons toasted sesame oil
- 1 teaspoon freshly ground black pepper or to taste
- 1 ½ teaspoons corn starch
- 2 teaspoons cold water
- 1 tablespoon rice vinegar apple cider vinegar may be substituted
Shrimp
- 2 tablespoons olive oil
- 1 pound fresh shrimp cleaned and deveined (I use U15 shrimp, with tails still on; you can use smaller shrimp or shrimp without tails on if desired)
- 1 lemon sliced into wedges
- fresh parsley optional for garnishing
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Instructions
Orange Chili Sauce:
- To a small saucepan, add the orange juice, chili garlic sauce, soy sauce, sesame oil, pepper, and bring to a boil over medium-high heat; stir frequently. Allow mixture to boil for about 2 minutes.
- To a small bowl, add the corn starch, water, and stir to combine to make a slurry.
- Add the slurry to the boiling mixture, and stir continuously for about 1 minute, or until the mixture thickens up some.
- Remove pan from the heat, add the vinegar, stir to combine, and taste for seasoning balance. I prefer to add additional brown sugar but I like my sauces on the sweeter side. Set sauce aside off the heat.
Shrimp:
- To a large skillet, add the oil, shrimp, and cook for about 1 to 2 minutes per side, or until light pink and nearly done. Depending on the size of the shrimp, you may only need to cook them for 45 to 60 seconds per side; don't overcook.
- When the shrimp are nearly done, add a generous dollop of sauce to the top of each shrimp (for me this is about 1 tablespoon per shrimp). Note - You will not use all the sauce and will have about half leftover; you can make this Orange Chili Chicken with it or use it as a chicken marinade.
- Allow shrimp to simmer in the sauce over medium-low heat for another 1 minute or so, or until cooked through completely; don't overcook.
- Squeeze lemon juice over the top of the shrimp and/or add lemons to the skillet for either flavor or presentation, optionally garnish with parsley, and serve immediately.
Notes
- Tip – If your oranges are cold from being refrigerated, put the whole orange in the microwave for about 30 seconds or until it feels slightly warm to the touch. A warm orange will release much more juice than a cold one.
- Storage: Shrimp are best warm and fresh but will keep airtight in the fridge for up to 2 days; extra sauce will keep airtight in the fridge for at least 7 to 10 days.
Nutrition Information
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Serving
1
Calories
436kcal
(22%)
Carbohydrates
30g
(10%)
Protein
40g
(80%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
15g
Cholesterol
286mg
(95%)
Sodium
942mg
(39%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 436kcal | 22% |
| Carbohydrates | 30g | 10% |
| Protein | 40g | 80% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 15g | 88% |
| Cholesterol | 286mg | 95% |
| Sodium | 942mg | 39% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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