This Orange Chili Garlic Shrimp is a quick, vibrant dish that packs a massive punch of flavor. Tender, succulent shrimp are seared and then simmered in a homemade sauce that balances the sweetness of fresh orange juice with the tangy heat of chili garlic sauce.
Sticky, savory, and ready in minutes, this seafood dinner feels like a gourmet meal but is effortless enough for a busy weeknight.
Recipe Details
- Flavor Profile: A bold combination of sweet citrus, savory umami soy, and spicy chili garlic notes, brightened by a squeeze of fresh lemon at the end.
- Texture: Plump, juicy shrimp are coated in a glossy, sticky glaze that clings to every bite.
- Time: 10 minutes prep, 10 minutes cook time.
- Difficulty: Easy. It involves simmering a sauce and a quick sauté.
What You’ll Need
To make this recipe, you will need a small saucepan to thicken the orange chili sauce and a large skillet to sear the shrimp. A small bowl is needed for the cornstarch slurry. The ingredients rely on fresh shrimp and orange juice, combined with pantry staples like soy sauce and chili garlic sauce (often Sambal Oelek or similar) to create a complex glaze.
Ingredient Notes
- Fresh Shrimp – Use large shrimp (U15 size recommended), cleaned and deveined. Leaving the tails on adds presentation value, but you can remove them for easier eating.
- Fresh Orange Juice – Freshly squeezed juice provides a bright, floral citrus flavor that bottled juice lacks.
- Chili Garlic Sauce – This provides the heat and garlic flavor. Adjust the amount based on your spice tolerance.
- Soy Sauce – Low-sodium soy sauce is preferred to control the saltiness, as the sauce reduces and concentrates.
- Brown Sugar – Packed light brown sugar adds a caramel note and balances the heat and acidity.
- Sesame Oil – Toasted sesame oil adds a rich, nutty aroma that rounds out the sauce.
- Cornstarch – Used to create a slurry that thickens the sauce into a glaze that coats the shrimp beautifully.
- Rice Vinegar – Added at the very end to preserve its sharp, clean acidity.
Add-ins and Substitutions
- Garlic – If you love garlic, feel free to add fresh minced garlic to the saucepan or the skillet with the shrimp.
- Vegetables – Snap peas or broccoli florets can be stir-fried in the skillet before adding the shrimp.
- Protein – This sauce is incredibly versatile and works just as well with chicken chunks, scallops, or tofu.
How to Make Orange Chili Garlic Shrimp
- Simmer the Sauce: In a small saucepan, add the orange juice, chili garlic sauce, soy sauce, sesame oil, and black pepper. Bring to a boil over medium-high heat, stirring frequently. Allow the mixture to boil for about 2 minutes to meld the flavors.
- Thicken: In a small bowl, mix the corn starch and cold water to make a slurry. Add this slurry to the boiling sauce mixture. Stir continuously for about 1 minute, or until the mixture thickens up into a glaze.
- Finish Sauce: Remove the pan from the heat. Add the rice vinegar and stir to combine. Taste for seasoning balance; add additional brown sugar if you prefer a sweeter sauce. Set the sauce aside.
- Sear Shrimp: To a large skillet, add the olive oil and heat over medium-high. Add the shrimp and cook for about 1 to 2 minutes per side, or until they are light pink and nearly done. (Note: Depending on the size of the shrimp, you may only need 45 to 60 seconds per side; do not overcook).
- Glaze: When the shrimp are nearly done, spoon a generous dollop of the reserved sauce onto each shrimp (about 1 tablespoon per shrimp). Note: You will have about half the sauce leftover; save it for another meal!
- Simmer: Allow the shrimp to simmer in the sauce over medium-low heat for another 1 minute or so, tossing to coat, until they are cooked through completely.
- Serve: Squeeze fresh lemon juice over the top and garnish with parsley. Serve immediately with lemon wedges.
Pro Tip: Don’t throw away the extra sauce! This recipe makes plenty. It keeps well in the fridge and makes an amazing marinade for chicken thighs or a stir-fry sauce for vegetables later in the week.
Recipe Tips
- Don’t Overcook Shrimp: Shrimp go from tender to rubbery in seconds. As soon as they turn opaque and pink, they are done. Pull them off the heat immediately.
- Sauce Consistency: The sauce will continue to thicken as it cools. If it gets too thick in the pot while you cook the shrimp, whisk in a teaspoon of water to loosen it up.
- Fresh Juice: Using fresh orange juice really makes a difference here. The natural sugars caramelize better than processed juice.
FAQs
- Is this very spicy? With 1/3 cup chili garlic sauce, it has a significant kick. If you are sensitive to spice, start with 1 tablespoon and taste as you go.
- Can I use frozen shrimp? Yes, just thaw them completely and pat them very dry before searing so they don’t steam in the pan.
- Is this gluten-free? To make it gluten-free, use Tamari instead of soy sauce and ensure your chili garlic sauce brand is certified gluten-free.
Serving Suggestions
- Rice: Serve over steamed white rice or coconut rice to soak up the sticky sauce.
- Greens: A side of bok choy or garlicky green beans complements the Asian-inspired flavors.
- Noodles: Toss the shrimp and extra sauce with rice noodles for a quick lo mein style dish.
Make This Recipe in Advance
- Sauce Prep: You can make the orange chili sauce up to a week in advance and store it in the fridge.
- Shrimp: Seafood is best cooked fresh, but you can clean and prep the shrimp earlier in the day.
Orange Chili Garlic Shrimp
- Total Time: 20 minutes
- Yield: 2-3 Servings 1x
Description
This Orange Chili Garlic Shrimp is a quick, vibrant dish that packs a massive punch of flavor. Tender, succulent shrimp are seared and then simmered in a homemade sauce that balances the sweetness of fresh orange juice with the tangy heat of chili garlic sauce. Sticky, savory, and ready in minutes, this seafood dinner feels like a gourmet meal but is effortless enough for a busy weeknight.
Ingredients
The Orange Chili Sauce
- 1/2 cup freshly squeezed orange juice (approx. 1 large orange)
- 1/3 cup chili garlic sauce (adjust to taste)
- 1/4 cup low-sodium soy sauce
- 1/4 cup packed light brown sugar
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar (add at the end)
- 1 teaspoon freshly ground black pepper
- Thickener: 1 1/2 teaspoons cornstarch + 2 teaspoons cold water (slurry)
The Shrimp
- 1 pound fresh shrimp (U15 size recommended), peeled and deveined
- 2 tablespoons olive oil
- 1 lemon, cut into wedges
- Fresh parsley, chopped (optional garnish)
Instructions
Simmer the Sauce Base
In a small saucepan, combine the orange juice, chili garlic sauce, soy sauce, sesame oil, brown sugar, and black pepper. Bring to a boil over medium-high heat, stirring frequently. Let it boil for about 2 minutes to meld the flavors.
Thicken
In a small bowl, whisk the cornstarch and cold water to make a smooth slurry. Pour this into the boiling sauce. Stir continuously for 1 minute until the sauce thickens into a glossy glaze.
Finish Sauce
Remove from heat. Stir in the rice vinegar.
Taste Test
Add more brown sugar if you prefer a sweeter glaze. Set aside.
Sear Shrimp
Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer. Cook for 1–2 minutes on the first side until light pink. Flip.
Glaze & Simmer
Spoon a generous amount of the prepared sauce onto the shrimp (about 1 tablespoon per shrimp, or to taste). Note: You will likely have leftover sauce save it for another meal! Simmer the shrimp in the sauce on medium-low for 1 minute, tossing to coat, until they are opaque and cooked through.
Serve
Remove from heat immediately to avoid overcooking. Squeeze fresh lemon juice over the top, garnish with parsley, and serve with lemon wedges.
Notes
Spice Warning: The 1/3 cup of chili garlic sauce provides a significant kick. If you prefer mild heat, start with 1 tablespoon and add more to taste.
Don’t Overcook: Shrimp are delicate. As soon as they turn pink and curl into a “C” shape, they are done. If they curl into an “O,” they are overcooked and rubbery.
Leftover Sauce: This recipe yields extra sauce. It stores beautifully in the fridge and works wonders as a marinade for chicken thighs or a stir-fry sauce for veggies later in the week.
Fresh is Best: Use freshly squeezed orange juice. The natural sugars caramelize better than bottled juice and offer a brighter citrus note to cut the salty soy sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Sauté / Glaze
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: approx. 1/3 of recipe
- Calories: 320
- Sugar: 18g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 190mg
Keywords: orange shrimp recipe, chili garlic shrimp, spicy shrimp, 20 minute dinner, seafood recipes, sticky orange sauce, easy asian shrimp, healthy dinner ideas
