Orange Peel Shrimp
Recipe GLPRa51c0159525ec5
Succulent shrimp coated in a vibrant citrus and spice glaze, inspired by Southeast Asian flavors. Fresh orange zest and juice combine with savory soy sauce, aromatic garlic, and a touch of heat from Thai chili peppers to create a balanced, restaurant-quality dish. Served over fluffy brown rice for a satisfying meal.
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Ingredients
2 lbs raw shrimp, deveined, tails on or off
4 cloves garlic, minced
8 scallions, finely chopped
2 oranges, zested and juiced
6 tablespoons orange marmalade
½ cup soy sauce
4 Thai chili peppers, finely sliced (optional but recommended)
¼ teaspoon red pepper flakes
¼ cup cornstarch
4 tablespoons canola oil, divided
1 cup cooked and fluffed brown rice
Directions
Pat the shrimp dry with paper towels and set aside. In a small bowl, combine the orange zest, orange juice, orange marmalade, soy sauce, and red pepper flakes. Set the sauce aside.
Place the cornstarch in a shallow dish. Working in batches, lightly coat the shrimp with cornstarch, shaking off any excess.
Heat 2 tablespoons of canola oil in a large skillet over medium-high heat. Once the oil is shimmering, add the coated shrimp in a single layer and cook for 2–3 minutes per side until they turn opaque and reach an internal temperature of 145°F. Transfer the cooked shrimp to a clean plate.
In the same skillet, add the remaining 2 tablespoons of canola oil. Add the minced garlic and Thai chili peppers, if using, and cook for 30 seconds until fragrant.
Pour the prepared citrus sauce into the skillet and bring to a gentle simmer. Cook for 1–2 minutes, stirring occasionally, until the sauce thickens slightly.
Return the cooked shrimp to the skillet and toss gently to coat evenly with the sauce. Cook for another minute to heat through and allow flavors to meld.
Remove from heat and fold in the chopped scallions. Serve the shrimp and sauce immediately over the warm brown rice.
