Honey Orange Shrimp Recipes

ORANGE AND HONEY GLAZED SHRIMP

Steps:

• In a medium saucepan, bring the orange juice, zest, honey, soy sauce, and red pepper flakes to a boil. Reduce heat to medium.
• In a small bowl, combine the water and cornstarch. Whisk mixture into the saucepan. Simmer 5 minutes until thickened and bubbly.
• Keep sauce warm on medium-low heat while sautéing the shrimp.
• Heat 2 tablespoons of olive oil in a cast-iron skillet or high-rimmed, large sauté pan over medium-high heat.
• Season shrimp with salt and pepper. Add half of the shrimp to the pan. Cook until just opaque in center, about 2 minutes on each side.
• Transfer shrimp to a medium bowl. Cover with foil to keep warm. Ditch oil in the skillet and wipe with a paper towel.
• Heat the remaining 2 tablespoons in the skillet. Repeat cooking the remaining shrimp, about 2 minutes per side.
• Return the first batch of shrimp to the pan. Stir in the orange honey glaze.
• Remove pan from heat. Add green onions (reserve some for garnish), parsley and cilantro. Season to taste with salt and pepper.
• Serve shrimp with cooked rice. Garnish with extra parsley, cilantro and sliced green onions. Enjoy!

HONEY ORANGE FIRECRACKER SHRIMP

Steps:

• Wash shrimp well and submerge in cold water in a bowl; set shrimp aside.
• Place cornstarch, garlic powder, salt, and black pepper in a large plastic bowl with a tight-fitting lid, close the lid, and shake several times to mix. Place half the wet shrimp into the container, cover, and shake to coat shrimp with cornstarch mixture. Remove shrimp to a platter and repeat with remaining shrimp.
• Heat canola oil in a large skillet over medium heat until the oil is hot and shimmering but not smoking. Tap excess cornstarch from the shrimp and pan-fry in batches until shrimp are opaque inside and brown and crisp outside, 2 to 3 minutes per side. Drain cooked shrimp on paper towels while you fry the remaining shrimp.
• Clean skillet and pour in honey; bring to a boil over medium heat and stir in orange zest, lemon juice, and cayenne pepper. Serve hot shrimp on a serving platter drizzled with honey sauce to taste.

HONEY ORANGE STIR FRY SHRIMP

Steps:

• Combine all the sauce ingredients. Mix until smooth. Set aside.
• Heat oil in wok or large fry pan over medium-high heat. Add the garlic and ginger. Sauté for 1 minute.
• Add the diced pepper and snow peas. Stir-fry for 1 minute or until tender-crisp.
• Add the shrimp; stir-fry just until shrimp turns pink (about 1 minute).
• Add the sauce. Cook, stirring constantly, until the mixture comes to a boil and thickens. Stir in the green onions.
• Serve over cooked rice or noodles.

HONEY ORANGE SHRIMP

Steps:

• In a pan, add olive oil to medium high heat. Add frozen shrimp and season with salt and pepper. Cook on both sides until cooked through.
• Cook rice according to package.
• Remove shrimp from pan and allow pan to cool down before pouring in the sauce.
• Prepare sauce by combining juice of oranges, coconut aminos, minced garlic, honey, ginger, sea salt and dash of pepper.
• In separate bowl, mix together arrowroot powder and water.
• On medium heat, add sauce and continue to stir. *be sure to continue to stir as the sauce will stick to the pan if it gets too hot.
• Add in shrimp and mix with sauce to completely cover. Remove from heat.
• Top on jasmine rice and add fresh cilantro and red pepper flakes.

HONEY WALNUT SHRIMP

Steps:

• In small saucepan bring water and sugar to a boil. Add walnuts and continue boiling for 2 minutes, stirring occasionally. Drain and place walnuts on a cookie sheet to dry.
• Grate cabbage and carrots and toss lightly to mix. Place on serving platter. Set aside.
• In medium bowl, whip egg white with wire whisk until light and foamy. Stir in corn starch until it takes on a thick consistency. Heat oil in deep skillet over medium-high heat to 350 degrees f.
• While oil is heating make the sauce. In medium bowl mix together mayonnaise, honey, sweetened condensed milk, orange juice and orange zest. Set aside.
• Dip shrimp into batter mixture and fry in heated oil 3-5 minutes or until golden brown.
• You will want to do this in 3-4 batches. Remove and drain on paper towels.
• Place shrimp on top of cabbage and carrot mixture, drizzle with sauce and sprinkle with the glazed walnuts. Can be served on steamed rice or by itself as a salad.