Orange And Honey Glazed 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.

GRILLED SHRIMP SKEWERS WITH ORANGE GLAZE

Steps:

• Heat oil in a small saucepan over medium-high. Add onion, garlic, and thyme; season with salt. Cook until onion is translucent, about 3 minutes. Add orange concentrate and brown sugar. Bring to a boil, then cook until syrupy and reduced to a scant 1 cup, 8 to 10 minutes. Add vinegar and jalapeños; cook 1 minute. Let cool 10 minutes. Set aside 1/4 cup glaze for serving.
• If using wooden skewers, first soak in water 30 minutes, then drain (to prevent burning). Lay 6 shrimp side by side; slide a skewer through head ends to secure together. Thread a second skewer through tail ends. Spread shrimp slightly so there are small gaps between them. Repeat with remaining shrimp.
• Preheat grill to high; brush grates with oil. Grill bread, flipping once, just until lightly charred and crisp in places, 1 to 2 minutes total. Transfer to a platter or board; brush with oil.
• Brush shrimp with half of remaining glaze and grill, turning once, until opaque and almost cooked through, about 3 minutes. Brush with more glaze, turning a few times to caramelize, until just cooked through, about 1 minute more. Remove from grill and brush with some of reserved glaze. Serve over grilled bread, with remaining reserved glaze on the side.

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.