Orangepeelshrimp Recipes

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ORANGE PEEL SHRIMP



Orange Peel Shrimp image

Make and share this Orange Peel Shrimp recipe from Food.com.

Provided by bet0625

Categories     Asian

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 large egg whites
1/4 cup cornstarch
1/4 cup sesame seeds
coarse salt and pepper
1 1/2 lbs medium shrimp, peeled and deveined
1/4 cup vegetable oil, plus more if needed
1 tablespoon orange zest
1 cup fresh orange juice
2 tablespoons soy sauce
1 tablespoon sugar
4 scallions, trimmed and thinly sliced

Steps:

  • In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt, and 1/2 teaspoon pepper until frothy. Add shrimp, and toss to coat.
  • Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches.
  • Wipe skillet with a paper towel. Add orange juice, zest, soy sauce, and sugar. Boil over high heat until syrupy and reduced to about 1/3 cup, 4 to 5 minutes. Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute.

Nutrition Facts : Calories 443.6, Fat 21.2, SaturatedFat 3, Cholesterol 259.2, Sodium 787.3, Carbohydrate 22.7, Fiber 1.9, Sugar 9, Protein 39.7

STICKY CRISPY ORANGE SHRIMP



Sticky Crispy Orange Shrimp image

The inspiration for this recipe is a dish called orange chicken that the family loves from their favorite take-out restaurant in Tulsa. Here the chicken has been substituted with shrimp, a perfect vehicle for citrus flavors.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

1/2 cup orange juice
1 tablespoon grated ginger
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon crushed red pepper
Splash of rice vinegar
Splash of sesame oil
Pinch kosher salt
1 clove garlic, grated
Vegetable oil, for frying
1/2 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 large eggs
1 1/2 cups panko breadcrumbs
1 pound peeled and deveined jumbo shrimp, butterflied and tails removed
Rice, for serving
2 scallions, sliced thin, for garnish

Steps:

  • For the sauce: Put the orange juice, ginger, honey, soy sauce, cornstarch, crushed red pepper, vinegar, sesame oil, salt and garlic in a small nonstick skillet over medium heat and whisk thoroughly to incorporate the cornstarch into the liquid. If you have a few lumps remaining, that is fine. Heat until bubbling and starting to thicken, about 5 minutes. Remove from the heat and set aside.
  • For the crispy shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
  • Add the flour, salt and pepper to a shallow dish. Crack the eggs into a second shallow dish and beat well. Place the panko in a third dish. Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg and finally in the breadcrumbs, pressing to make sure each shrimp has an even coating.
  • Fry the shrimp in 2 batches, flipping halfway through, until golden, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
  • Before serving, add the sauce to the bottom of a bowl. Add the shrimp and toss gently to coat. Serve over rice and garnish with the sliced scallions.

SHRIMP: PF CHANGS ORANGE PEEL SHRIMP RECIPE - (3.8/5)



Shrimp: PF Changs Orange Peel Shrimp Recipe - (3.8/5) image

Provided by Dski

Number Of Ingredients 12

2 large egg whites
1/4 cup cornstarch
1/4 cup sesame seed
coarse salt and pepper
1 1/2 lbs medium shrimp, peeled and deveined
1/4 cup vegetable oil, plus more if needed
1 tablespoon orange zest
1 cup fresh orange juice
2 tablespoons soy sauce
1 tablespoon sugar
4 scallions, trimmed and thinly sliced
.

Steps:

  • Directions: 1 In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt, and 1/2 teaspoon pepper until frothy. Add shrimp, and toss to coat. 2 Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches. 3 Wipe skillet with a paper towel. Add orange juice, zest, soy sauce, and sugar. Boil over high heat until syrupy and reduced to about 1/3 cup, 4 to 5 minutes. Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute

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Mar 6, 2013 This is apparently a recipe that is very similar to the orange peel shrimp at PF Changs. I love making Chinese shrimp dishes because they …
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  • In a large sealable bowl or plastic shaker bag. Add cornstarch along with salt and pepper to taste. In another large bowl mix the shrimp together with the beaten egg. Remove shrimp from the bowl with a slotted spoon (draining off any excess egg) and place into the bowl with the cornstarch. Seal the bowl or bag and shake until the shrimp are coated with the cornstarch.
  • Heat a deep-fryer to 365 degrees. Cook shrimp in batches for about 5 minutes per batch or until golden brown. Drain on paper towels (This can also be done in a skillet by heating a ¼ cup of oil over medium-high heat and cooking the shrimp for 2-3 minutes per side).
  • In a large skillet or wok add the orange juice, orange zest, soy sauce, and sugar. Bring to a boil and boil until syrupy and reduced to about 1/3 cup (about 4 to 5 minutes). Place shrimp into the skillet, add green onions and cook until heated through and coated with the sauce (about 1 minute).


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