Go Back
–+ servings
Spicy Honey Orange Shrimp

Sweet and Spicy Honey Orange Shrimp for a Quick Dinner

This Spicy Honey Orange Shrimp recipe is a quick and flavorful dish perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • ¼ cup Tapioca Starch Can be substituted with cornstarch
  • 200 g Shrimp Peeled and deveined
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used as an alternative
  • 1 teaspoon Salt Sea salt or kosher salt based on preference
  • 1 teaspoon Ground Black Pepper White pepper can be used for a different flavor profile
For the Sauce
  • 1 tablespoon Orange Zest Can be replaced with lemon zest
  • ½ cup Orange Juice Fresh juice is preferred
  • 3 tablespoons Liquid Honey Maple syrup or agave can be used for a vegan alternative
  • 2 tablespoons Light Soy Sauce Use tamari for a gluten-free option
  • 1 tablespoon Oyster Sauce For a vegetarian version, use mushroom sauce
  • 1 tablespoon Minced Garlic Additional garlic powder could be added for more intensity
  • 1 teaspoon Grated Fresh Ginger Ground ginger can be used, but fresh is stronger
  • 1 teaspoon Red Chili Flakes Adjust to taste
For Frying
  • ½ cup Canola Oil Substitute with avocado oil for a healthier choice

Equipment

  • Mixing Bowl
  • Skillet
  • slotted spoon
  • thermometer

Method
 

Step‑by‑Step Instructions for Spicy Honey Orange Shrimp
  1. In a mixing bowl, combine ¼ cup of tapioca starch, 1 teaspoon garlic powder, and a pinch of salt and ground black pepper. Whisk until uniform.
  2. Take 200 g of peeled and deveined shrimp and toss them in the tapioca starch mixture. Let sit for about 5 minutes.
  3. In a separate bowl, whisk together the zest of one orange, ½ cup of orange juice, 3 tablespoons of liquid honey, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of minced garlic, 1 teaspoon of grated fresh ginger, and 1 teaspoon of red chili flakes.
  4. In a large skillet, pour in ½ cup of canola oil and heat over medium-high heat until it reaches 350°F (180°C).
  5. Carefully add the coated shrimp to the hot oil in batches and fry for 2-3 minutes on each side until golden brown.
  6. Remove excess oil from the skillet, reducing it to about 1 tablespoon. Return the pan to medium heat and add the sauce mixture. Simmer for 2-3 minutes until thickened.
  7. In a small bowl, mix 1 teaspoon of cornstarch with 2 tablespoons of water until smooth. Gradually add this to the simmering sauce, stirring constantly until glossy.
  8. Gently toss the fried shrimp in the sauce until well-coated, sautéing for about 1 minute.
  9. Serve over fluffy white rice or noodles and garnish with chopped scallions.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 12gVitamin A: 500IUVitamin C: 50mgCalcium: 50mgIron: 2mg

Notes

Adjust the spice level with red chili flakes to suit your preference. For the crispiest shrimp, ensure oil is adequately heated and avoid overcrowding the pan.

Tried this recipe?

Let us know how it was!