Ingredients
For the Sauce
- 2 large oranges (zested and juiced)
- 1 tablespoon honey
- 2 tablespoons reduced or gluten-free sodium soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water (for cornstarch paste)
For the Shrimp
- 32 jumbo shrimp, peeled and deveined (18 ounces total)
- 1/4 teaspoon Kosher salt
- Freshly ground black pepper, to taste
- 1 tablespoon canola oil, divided
For Aromatics and Garnish
- 6 cloves garlic, minced
- 1 tablespoon finely minced fresh ginger
- 2 scallions, whites thinly sliced and greens cut into 2-inch lengths
- 1/4 to 1/2 teaspoon red pepper flakes
To Serve
- Cooked rice
Instructions
- Prepare the Orange Sauce: Finely grate the zest from 1 orange to yield about 2 teaspoons. Juice both oranges into a bowl to get approximately 3/4 cup of juice. Whisk in the honey, soy sauce, and rice vinegar with 1 tablespoon of water to combine.
- Make the Cornstarch Slurry: In a small bowl, combine the cornstarch with 1 tablespoon of the orange-soy mixture to form a smooth paste. Stir this slurry back into the bowl with the remaining orange-soy liquid, mixing thoroughly.
- Season the Shrimp: Pat the shrimp dry with paper towels. Season both sides evenly with the kosher salt and freshly ground black pepper.
- Cook the Shrimp in Batches: Heat 1 teaspoon of canola oil in a large skillet or wok over medium-high heat until shimmering and almost smoking. Add half of the shrimp arranged in a single layer and cook until the underside is bright pink, about 1 to 1½ minutes. Flip and cook for another 1 minute, then remove to a plate. Repeat this process with another teaspoon of oil and the remaining shrimp, then set shrimp aside.
- Sauté Aromatics: Add the remaining teaspoon of oil to the skillet. Sauté the minced garlic, ginger, scallion whites, and red pepper flakes until fragrant, about 30 seconds to 1 minute.
- Thicken the Sauce: Pour in the prepared orange-soy liquid along with the orange zest. Stir continuously and cook until the sauce thickens, about 1 to 2 minutes.
- Combine Shrimp with Sauce: Return the cooked shrimp to the skillet. Add the scallion greens and toss everything to coat the shrimp evenly with the sauce.
- Serve: Divide the honey garlic shrimp among four bowls and serve alongside cooked rice for a complete meal.
Notes
- For extra heat, increase the red pepper flakes according to taste.
- Ensure shrimp is thoroughly dried before cooking to achieve a nice sear.
- You can substitute canola oil with other neutral oils like vegetable or grapeseed oil.
- For gluten-free variation, use gluten-free soy sauce and verify all other ingredients accordingly.
- Leftovers can be stored in the refrigerator for up to 2 days and gently reheated.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Chinese, Japanese
- Diet: Gluten Free
