Crispy Orange Shrimp Delight
A delightful dish featuring crispy shrimp coated in a sweet and savory orange glaze, perfect for impressing guests or satisfying cravings.
Ingrédients
Shrimp and Coating
- 2 pounds medium to large shrimp, peeled and deveined
- 1 cup cornstarch For coating the shrimp
- 1/2 cup canola oil For frying
Sauce
- 2 cloves garlic, minced
- 2 tablespoons soy sauce Use tamari for gluten-free
- 1/2 cup honey or maple syrup Adjust sweetness to taste
- 1 tablespoon mirin
- 1/4 teaspoon crushed red pepper flakes Adjust for spice level
Garnish
- to taste green onions, sliced For garnish
- to taste sesame seeds For garnish
Instructions
Preparation
- Gather all your ingredients, peel and devein the shrimp if necessary, and zest and juice the orange.
Making the Sauce
- In a small bowl, whisk together minced garlic, soy sauce, honey or maple syrup, orange zest, orange juice, mirin, and crushed red pepper flakes. Set aside.
Coating the Shrimp
- Pat the shrimp dry using paper towels and place them in a large bowl. Sprinkle with cornstarch and toss well to coat.
Frying
- Heat canola oil in a large frying pan over medium-high heat. Ensure the oil is hot but not smoking.
- Fry the shrimp in batches, cooking each side for 2 to 3 minutes until golden brown and crispy. Transfer to a plate to drain excess oil.
Combining
- Pour the prepared sauce into the pan with a slightly reduced heat and let it warm for 1 to 2 minutes until it thickens. Stir occasionally.
- Add the crispy shrimp back into the pan, gently tossing them for 1 to 2 minutes until coated and heated through.
Serving
- Plate the dish and garnish with sliced green onions and sesame seeds before serving immediately.
Notes
Store leftovers in an airtight container in the refrigerator for 2 to 3 days. Reheat in a skillet to maintain crispiness. Freezing is not recommended due to potential texture loss.