Yield
4 servings (serving size: 3/4 cup)

Neutral-tasting canola oil allows the flavors of orange juice, honey, ginger, and chiles in the sauce to shine. It can also withstand the heat of stir-frying in this tasty take on sweet-and-sour shrimp. Serve over rice or udon noodles.

How to Make It

Step 1

Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.

Step 2

Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.

Step 3

Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add shrimp mixture; stir-fry for 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately.

Step 4

Wine note: Stir-Fried Shrimp with Spicy Orange Sauce needs a wine with a lot of bold fruit to go up against the "punch" of chiles, ginger, and garlic. My favorite choice, rosé, may be conventional, but wait until you taste a good one. Rosés are fruity (like many red wines) but cool and refreshing (like a white). Try Marqués de Cáceras Rosé 2006 from Rioja, Spain. It's a steal at $ --Karen MacNeil

Ratings & Reviews

PeggyHenderson's Review

thisstinks
February 18, 2013
Made this last night. It was to die for. Only used 1lb of shrimp, but made all of the sauce. Cut the honey to 1 tbsp, and used the orange zest as previously suggested. I used prepared ginger in the tube. We used the Udon noodles as suggested. Added extra scalloins as garnish Served it with steamed sugar snaps seasoned with a splash of soy sauce and sesame oil, then sprinkled with toasted sesame seeds. The presentation was beautiful, but the taste was better. This is definitely a dish I would serve to guests!!!!!!!!!!!

super-easy

Teresa430
September 14, 2016
Made to recipe, super-easy.  Served with plain white rice & Sunset's sesame spinach salad.  Great supper. 

Teresa430's Review

thompstr
April 12, 2014
Loved it. I substituted mae poi (sweet chile sauce) instead of the chili paste. I also added snap peas and white onion and served it over jasmine rice.

Great weeknight meal!

JoyceEL
April 28, 2015
Delicious!!! Easy! Served over rice with broccoli on the side, will make again. Also the sauce would be good with chicken or pork!

steponme's Review

farmerjudy
January 22, 2015
Delicious; served over brown jasmine rice with Oxmoor House-Asian Stir Fry Vegetables and crisped some wonton chips in the oven.

seaside725's Review

jfitzu
June 02, 2014
Yummy, yummy flavors and so easy to make. My family loved this recipe and it will be a keeper. I served it over pasta.

JoyceEL's Review

steponme
April 02, 2014
Loved it! Made as is except added snap peas and served it with angelhair pasta.

higg0903's Review

KiraFace
March 25, 2014
used tilapia in place of shrimp EXCELLENT!

framingham's Review

JudyW77
March 25, 2014
Excellent...the whole family loved it. I felt that it needed more sauce, though. I coated shrimp in 2T cornstarch (plus a little salt and pepper.) Then used 2/3C orange juice rather than 1/4 C which is called for. Left the other sauce ingredients more or less the same. Added a spritz of lime juice at the end for freshness. Also added a small can of sliced water chestnuts, and some broccoli (precooked in microwave.) Served with rice noodles. Will make again.

SarahSous's Review

crysmys
March 24, 2014
This is a great recipe. Fast simple and great taste. I used too much garlic - 3 large cloves - will use half that next time. We like hot peppers in my family but a tablespoon of chili paste was too much. Will back off of that next time as well. This is sooo good that it will go into our regular rotation. Yummmmmy!!