Crispy Orange Chili Shrimp
Crispy Orange Chili Shrimp
Ingredients
For the Crispy Shrimp
- 1 1/2 pounds shrimp, peeled, deveined, tails on
- 1/2 cup all-purpose flour
- 2 eggs, large, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable oil, for frying
For the Orange Chili Sauce
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon chili garlic sauce, or more, to taste
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
For Serving
- 2 tablespoons green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
- cooked white rice, as needed
Instructions
- 1
Pat the shrimp dry with paper towels. Season lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 3 min
- 2
Set up a breading station: Place flour in one shallow dish, beaten eggs in a second, and panko breadcrumbs in a third. Dredge each shrimp first in flour, shaking off excess, then dip in egg, and finally coat thoroughly with panko, pressing gently to adhere. Place breaded shrimp on a clean plate.
⏱️ 10 min
- 3
In a small bowl, whisk together orange juice, orange zest, soy sauce, rice vinegar, honey, chili garlic sauce, grated ginger, and minced garlic. In a separate tiny bowl, whisk cornstarch with 2 tablespoons water to create a slurry.
⏱️ 5 min
- 4
Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering (about 350°F). Carefully add shrimp in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. Remove shrimp with tongs and place on a wire rack set over paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350
- 5
Carefully pour out most of the oil from the skillet, leaving about 1 tablespoon. Return skillet to medium heat. Pour in the orange chili sauce mixture and bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 3 min
- 6
Add the crispy shrimp to the skillet with the sauce. Toss gently to coat all the shrimp evenly.
⏱️ 2 min
- 7
Serve immediately over cooked white rice, garnished with sliced green onions and toasted sesame seeds.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Orange Chili Shrimp
Ingredients
For the Crispy Shrimp
- 1 1/2 pounds shrimp, peeled, deveined, tails on
- 1/2 cup all-purpose flour
- 2 eggs, large, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable oil, for frying
For the Orange Chili Sauce
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon chili garlic sauce, or more, to taste
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
For Serving
- 2 tablespoons green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
- cooked white rice, as needed
Instructions
- 1
Pat the shrimp dry with paper towels. Season lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 3 min - 2
Set up a breading station: Place flour in one shallow dish, beaten eggs in a second, and panko breadcrumbs in a third. Dredge each shrimp first in flour, shaking off excess, then dip in egg, and finally coat thoroughly with panko, pressing gently to adhere. Place breaded shrimp on a clean plate.
⏱️ 10 min - 3
In a small bowl, whisk together orange juice, orange zest, soy sauce, rice vinegar, honey, chili garlic sauce, grated ginger, and minced garlic. In a separate tiny bowl, whisk cornstarch with 2 tablespoons water to create a slurry.
⏱️ 5 min - 4
Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering (about 350°F). Carefully add shrimp in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. Remove shrimp with tongs and place on a wire rack set over paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350 - 5
Carefully pour out most of the oil from the skillet, leaving about 1 tablespoon. Return skillet to medium heat. Pour in the orange chili sauce mixture and bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 3 min - 6
Add the crispy shrimp to the skillet with the sauce. Toss gently to coat all the shrimp evenly.
⏱️ 2 min - 7
Serve immediately over cooked white rice, garnished with sliced green onions and toasted sesame seeds.
⏱️ 2 min