Orange Shrimp is such an easy dish to prepare and is always a winner. The orange peel works so well with the honey it finishes the dish perfectly. The mix of corn starch and seasoning creates an amazing crispy coating over the delicate shrimp. I like to use paprika for a little heat but cayenne is a good substitute. Alternatively, finely slice a red chilli or use red chilli flakes . Just add it to the sauce in step 8 or the recipe. In restaurant this is called firecracker shrimp for the use of red chilli flakes.
This dish can be made in advance and stored in the fridge in an air tight container for up to 3 days. It can also be frozen for 2 months but must be thawed overnight prior to reheating. To reheat chilled and thawed, just microwave or add to air fryer for 60 seconds or 90 seconds respectfully.
I serve Orange Shrimp as a main dish on a bed of fluffy rice or as a side dish if cooking a Chinese meal. Also serve it as starter or canapes depending on numbers.
To make this dish Gluten Free, replace the soy sauce with Tamari. This recipe includes the instructions to both deep fry the shrimp and also for air frying.
Orange Shrimp
Ingredients
- 30 large shrimp
- 250 g honey runny
- 160 g cornstarch
- 5 g garlic powder
- 1 tsp paprika cayenne
- ½ medium orange zest only
- ½ medium orange sliced
- 2 large limes juice only
- 1 ½ tsp salt
- 1 tsp ground black pepper
- 120 ml canola oil
- 3 large spring onions scallion/sliced
Instructions
- Remove the shrimp from the packaging and wash well.30 large shrimp
- In a large mixing bowl, add the cornstarch, garlic powder, salt and black pepper and stir to combine.160 g cornstarch, 5 g garlic powder, 1 ½ tsp salt, 1 tsp ground black pepper
- Add 1/3rd to ½ of the shrimp to the mixture and gently toss to coat them. Remove the shrimp from the bowl and tap to remove any excess powder. Put to one side. Repeat until all the shrimp are coated.
- Place a deep sided pan over a medium heat and add the oil. Heat until hot but not smoking as that will burn the shrimp.120 ml canola oil
- In batches, carefully add the shrimp to the oil and fry. After 2 – 3 minutes, flip the shrimp over and cook for another 2 – 3 minutes or until the shrimp is cooked and the coating is lovely and golden crisp.
- Using a slotted spoon transfer the cooked shrimp to kitchen paper to drain any excess oil.
- Repeat until all the shrimp are cooked.
- Place a smaller pan over a medium heat and add the honey. Stir until the honey is nearly boiling and runnier than normal. Add the lime juice, orange zest and paprika and stir to mix thoroughly.250 g honey, ½ medium orange, 2 large limes, 1 tsp paprika
- Add the shrimp to a serving dish and pour the hot honey mixture over along with a scattering of sliced spring onions/scallions and orange slices.½ medium orange, 3 large spring onions
Air Fryer Instructions
- Wash the shrimp and pat dry with paper towel. Dunk into the corn starch mixture and place in a bowl covered tightly with clingfilm. Put the bowl into the fridge to chill for at least 60 minutes. (makes the air fry crispier if chilled).
- Turn your air fryer to 200C/400F before you retrieve the shrimp from the chiller/fridge.
- Put the shrimp into a single layer n the fryer basket and cook for 5 minutes. Remove the basket, have a shake and then back in for another 5 minutes or until they are lovely and crispy and the shrimp are cooked through.
- Place the cooked shrimp onto a warmed plate and cover with a loose foil lid while you cook the rest.
- Prepare the sauce in the same way as above.
