Stir-Fried Shrimp with Spicy Orange Sauce

Stir-Fried Shrimp with Spicy Orange Sauce


(7 votes) 3 7

Neutral-tasting canola oil allows the flavors of orange juice, honey, ginger, and chilies to shine. It can also withstand the heat of stir-frying in this tasty take on sweet-and-sour shrimp. Serve over rice or udon noodles.

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Bradenton, FL


  • 1 1/2 lbs. peeled and deveined large shrimp
  • 1 Tbs. cornstarch
  • 1/4 C. fresh orange juice
  • 2 Tbs. low-sodium soy sauce
  • 2 Tbs. honey
  • 1 Tbs. rice wine vinegar
  • 1 Tbs. chile paste with garlic (such as sambal oelek)
  • 2 Tbs. canola oil
  • 1 Tbs. minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 1/3 C. chopped green onions

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Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside. Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside. Heat canola oil in a large non-stick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add shrimp mixture; stir-fry for 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately.

Reviews (2)

  • My daughter in law is Chinese and she said this recipe was like what her Mother would make. We absolutely loved it! We had to find the chili paste with garlic at an Asian market. The idea of increasing the sauce ingredients sounds wonderful, will try that next time.

    Flag as inappropriate hertwin2  |  June 6, 2009

  • This is a really yummy dish, it smells amazing. If you are like me and like lots of sauce for your rice to soak up, you should increase the amount with more oj, vinegar, and soy sauce.

    Flag as inappropriate LuciaMarie  |  April 30, 2009

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