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