Orange Shrimp – spicy, tangy and ready in minutes!

Ingredients

• 480 mlfresh orange juice
• zest of 1lemon
• 1 tablespoonlemon juice
• 1 tablespoonrice vinegar
• 1 tablespoondark soy sauce
• 2.5 cmginger, grated
• 3 clovesgarlic, grated
• 1 teaspooncayenne pepper
• 1½ tablespoonscornflour
• 60 mlwater
• 1 tablespoonsugar
• 1 tablespoonoil
• to tastesalt
• to tastepepper
• 227 gshrimp, peeled and deveined with tails left on
• 30 gplain flour
• 2 teaspoonsground cumin
• 1 teaspoonground turmeric
• 1 teaspooncayenne pepper
• to tastesalt
• to tastepepper
• as neededoil for frying
• 1 mediumonion, sliced
• a few leavesfresh coriander, to garnish

Instructions

1. 1

   Cook the aromatics

   Heat 1 tablespoon of oil in a saucepan and sauté the grated garlic and ginger.

2. 2

   Build the sauce

   Pour in the orange juice and stir. Add the lemon juice and zest, soy sauce, rice vinegar and 1 teaspoon of cayenne; season with salt and pepper.

3. 3

   Simmer the sauce

   Simmer for about 10 minutes. Stir the cornflour into 60 ml water, pour this mixture into the pan, then add the sugar and keep stirring for a few more minutes. Taste and add salt if needed, then take the pan off the heat and set the sauce aside.

4. 4

   Dry the shrimp

   Pat the cleaned shrimp dry with a kitchen towel or tissue paper.

5. 5

   Season the flour

   On a plate, mix the plain flour with the cumin, turmeric, 1 teaspoon of cayenne, salt and pepper. Add the shrimp and turn to coat.

6. 6

   Fry the shrimp

   Heat enough oil in a wok for deep-frying, or use less oil to pan-fry. Lift the shrimp from the flour mixture and carefully add them to the hot oil. Fry for 4 to 5 minutes, until golden brown, working in batches so the pan is not crowded. Drain on kitchen towel or tissue paper.

7. 7

   Cook the onion

   In a separate pan, heat some oil and sauté the sliced onion until golden.

8. 8

   Combine and simmer

   Add the shrimp to the onion and mix. Pour in all or some of the sauce, according to how much you want to serve, reserving any extra for later if desired. Add 120 ml water and simmer for 5 minutes.

9. 9

   Garnish and serve

   Scatter over fresh coriander leaves and serve hot.

What is orange shrimp?

This dish brings together fried, spiced shrimp and a citrus-led sauce thickened with cornflour. Its particular origin is not specified in the recipe, but the combination of orange, soy, vinegar and warm spices gives it a sweet-sour, savoury character.

Making the sauce separately lets you control how much coats the shrimp, while frying the shrimp before combining them gives the finished dish a contrast of crisp edges and glossy sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 17g protein, 31g carbs, 10g fat.

Orange juice, sugar and flour contribute most of the carbohydrates, while the frying and cooking oils account for much of the fat. Shrimp provides most of the protein. Serve with a generous portion of vegetables and a moderate serving of rice to round out the plate.

A bright, balanced sauce

Citrus: orange juice supplies the main fruity flavour, while lemon zest and juice sharpen it. Rice vinegar adds another tangy note, so taste before adding extra salt or sugar.

Thickener: cornflour mixed with water is stirred into the simmering sauce. Mix it smoothly first to help it blend in without lumps.

Coating the shrimp

Dry shrimp: patting the shrimp dry helps the flour mixture cling rather than turning wet and pasty.

Spice mix: cumin, turmeric and cayenne season the plain-flour coating. Turn the shrimp through the mixture just before frying so they are evenly covered.

Frying for a crisp finish

Hot oil: add the coated shrimp carefully and fry for 4 to 5 minutes, until golden brown. The recipe gives a time rather than a specific oil temperature, so use the colour and doneness as your cues.

Small batches: crowding the wok can lower the oil temperature and make the coating less crisp. Drain cooked shrimp on kitchen towel while you fry the remaining batches.

Adjusting the sauce

Sauce amount: the recipe allows you to add all the sauce or keep some aside. Start with enough to coat the shrimp and onion, then add more if you prefer a saucier dish.

Final simmer: adding 120 ml water and simmering for 5 minutes brings the components together. Stir gently so the shrimp remain intact.

Serving ideas

Serve the shrimp hot, with rice to catch the orange sauce or alongside noodles. A simple green vegetable or salad can add a fresh contrast to the sweet, spicy coating.

Add the coriander just before serving to keep its flavour bright. If you have reserved sauce, serve it alongside for anyone who wants more.

Recipe notes & tips

• Pat the shrimp thoroughly dry before coating them.
• Mix the cornflour with cold water until smooth before adding it to the sauce.
• Fry the shrimp in batches rather than crowding the wok.
• Keep some sauce back and add it gradually to suit your preferred amount.
• Taste the sauce before serving and adjust the salt if needed.

Variations

• Reduce the heat: use less cayenne in the sauce and coating for a milder version.
• Add vegetables: stir in sliced peppers with the onion for extra colour and texture.
• Use a frying pan: shallow-fry the shrimp with less oil, as the method suggests.
• Make it saucier: add more of the reserved orange sauce when combining the ingredients.
• Serve with noodles: spoon the shrimp and sauce over cooked noodles instead of rice.

Common mistakes to avoid

• Wet shrimp: the coating can turn soggy; pat the shrimp dry before tossing them in flour.
• Lumpy sauce: cornflour can clump if added dry; mix it with water first.
• Crowded wok: shrimp may not brown evenly; fry them in batches.
• Over-saucing: the crisp coating can soften; add the sauce a little at a time.
• Skipping the taste check: the sauce may need more salt; taste it after simmering and adjust before setting it aside.

How to store

Refrigerate leftovers in a sealed container and use within 2 days. Reheat gently in a pan until piping hot; the shrimp coating will be softer after storage. Refrigerate any reserved sauce separately.

Frequently asked questions