Best Sauteed Orange Shrimp With Rice Recipes

Sticky Crispy Orange Shrimp image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

1/2 cup orange juice
1 tablespoon grated ginger
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon crushed red pepper
Splash of rice vinegar
Splash of sesame oil
Pinch kosher salt
1 clove garlic, grated
Vegetable oil, for frying
1/2 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 large eggs
1 1/2 cups panko breadcrumbs
1 pound peeled and deveined jumbo shrimp, butterflied and tails removed
Rice, for serving
2 scallions, sliced thin, for garnish

Steps:

For the sauce: Put the orange juice, ginger, honey, soy sauce, cornstarch, crushed red pepper, vinegar, sesame oil, salt and garlic in a small nonstick skillet over medium heat and whisk thoroughly to incorporate the cornstarch into the liquid. If you have a few lumps remaining, that is fine. Heat until bubbling and starting to thicken, about 5 minutes. Remove from the heat and set aside.
For the crispy shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
Add the flour, salt and pepper to a shallow dish. Crack the eggs into a second shallow dish and beat well. Place the panko in a third dish. Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg and finally in the breadcrumbs, pressing to make sure each shrimp has an even coating.
Fry the shrimp in 2 batches, flipping halfway through, until golden, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
Before serving, add the sauce to the bottom of a bowl. Add the shrimp and toss gently to coat. Serve over rice and garnish with the sliced scallions.

New Orleans-Style Shrimp and Rice image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 14

8 tablespoons (1 stick) unsalted butter
1 tablespoon plus 1 teaspoon all-purpose flour
2 green bell peppers, cut lengthwise into 1/4-inch-thick slices
1 large onion, halved lengthwise and cut into 1/4-inch-thick slices
2 celery stalks, cut into 1/2-inch-thick pieces
6 canned whole plum tomatoes (from one 28-ounce can), crushed
1 can (14 1/2 ounces) low-sodium chicken broth
2 teaspoons chopped fresh flat-leaf parsley, plus more for garnish
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon paprika
1/2 teaspoon coarse salt
1/2 teaspoon hot sauce, such as Tabasco, or to taste
1 pound large shrimp (21 to 30), peeled and deveined
2 cups cooked white rice, for serving

Steps:

Melt butter in a large Dutch oven over medium heat. Add flour, and stir until light brown, 3 to 4 minutes. Add bell peppers, onion, and celery; cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes, broth, parsley, spices, salt, and hot sauce.
Bring to a boil; reduce heat, and simmer until vegetables are soft and mixture is slightly thickened, about 30 minutes. Stir in shrimp, and cook until pink and cooked through, 3 to 5 minutes.
Sprinkle shrimp with parsley, and serve over rice.