Best Spicy Orange Shrimp Recipes

COCONUT SHRIMP WITH SPICY ORANGE MARMALADE SAUCE

Steps:

• Place flour, salt, and pepper in a bowl. Whisk egg and water together in a separate bowl. Pour coconut milk in a third bowl. Place coconut flakes in a fourth bowl.
• Hold a shrimp by the tail and coat in flour well, making sure to leave tail clean. Dip in egg coating; return to flour and cover again. Dip in coconut milk; roll in coconut flakes. Place on a sheet of wax paper or a plate. Repeat with remaining shrimp.
• Heat vegetable oil in a large, deep skillet over medium heat until a drop of water crackles when dripped into in the pan. Place shrimp in skillet in batches if needed, with small space between each. Fry until golden brown, 3 to 4 minutes per side. Transfer to a plate covered with napkins to drain excess oil.
• Combine orange marmalade and horseradish together in a bowl for sauce. Adjust ratio to taste. Serve as a dip with the shrimp.

STIR-FRY SHRIMP WITH SPICY ORANGE SAUCE

Steps:

• Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.
• Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.
• 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.

GINGER-ORANGE ROASTED CARROT SOUP WITH SPICY SHRIMP

Steps:

• Preheat the oven to 450°F.
• Put the carrot disks on a cookie sheet, drizzle them with a little EVOO, and season them with salt and pepper. Toss the carrots around to make sure they are well coated. Spread in an even layer then roast them for 15 minutes, or until they are tender and the bottoms are browned. Stir the carrots at least twice while they roast so they cook evenly. Zest the orange and reserve.
• In a shallow dish, combine the juice of half of the orange with the hot sauce, 2 tablespoons of the EVOO, and a little salt. Add the shrimp and toss to coat; set aside for a few minutes.
• Preheat a soup pot over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Add the onions, ginger, garlic, curry powder, and salt and pepper to the pot and cook until the onions are tender and lightly colored, about 5 minutes, stirring frequently. If you find the onions are browning before they are getting tender, add a splash of water. Transfer the cooked onions to a blender or food processor, where they can wait for the carrots to finish roasting. Return the soup pot to the cooktop, add the chicken stock, and bring it up to a simmer.
• When the carrots are roasted, transfer them to the blender or food processor where the onions are patiently waiting. Add a little ladle of the hot chicken stock and puree until the vegetables are smooth. Start by pulse-grinding the mixture to get it going and then let 'er rip. Add more hot stock, bit by bit, until it incorporates. Careful, sometimes when blending hot things the blender or food processor top is not tight enough and you can get splashed: put a kitchen towel over the lid for extra safety. (Hot carrot puree is not a home facial technique!) Add the carrot-onion puree to the bubbling stock and stir to combine, then let the soup gently simmer while you cook the shrimp.
• Preheat a large skillet over medium-high heat with the remaining tablespoon of EVOO. Drain the shrimp and cook them on each side for 2 to 3 minutes, or until cooked through. Add the parsley and toss.
• Check the soup consistency. If you want it thicker let it simmer a little bit longer; if you want it less thick, add a couple splashes of chicken stock to thin it out. Add the orange zest, stir it to combine, then taste and check for seasoning and adjust with salt and pepper.
• Ladle some soup into shallow serving bowls and arrange 3 shrimp in the center of each bowl, standing up if you can manage it.

SPICY ORANGE SHRIMP CEVICHE

Steps:

• Peel and devein shrimp. Pat dry.
• In a large bowl, whisk the ketchup with the orange juice. Add the lime and lemon juices, garlic, jalapeño, oregano, pepper, cumin, cinnamon and cloves and season generously with salt and hot sauce. Add the shrimp, red onion, tomato and chopped cilantro. Cover and refrigerate for at least 8 hours or overnight; stir once or twice.
• Spoon the shrimp and sauce into martini glasses or onto small plates, garnish with endive spears and cilantro leaves and serve.

STIR-FRIED SHRIMP WITH SPICY ORANGE SAUCE

Steps:

• Place shrimp in medium bowl, sprinkle with cornstarch, toss well to coat and set aside.
• Combine juice, soy sauce, honey, vinegar, and sambal, stirring until well mixed; set aside.
• Heat canola oil in large nonstick skillet over med-hi heat. Add minced ginger and garlic, 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.

STIR-FRIED SHRIMP WITH SPICY ORANGE SAUCE

Steps:

• Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside. Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside. 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. 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 $8. --Karen MacNeil Nutritional Information Calories: 301 (30% from fat) Fat: 10g (sat 1.1g,mono 4.6g,poly 3.2g) Protein: 35.3g Carbohydrate: 16.8g Fiber: 0.5g

SHRIMP WITH SPICY ORANGE FLAVOR

Steps:

• Combine oil and garlic in a skillet no larger than 10 inches across. Turn the heat to medium, and cook until the garlic begins to sizzle, then turn the heat to medium-low. When garlic is blond, stir in chiles, orange zest, and orange juice. Add shrimp, and raise the heat to high.
• Cook, stirring occasionally and sprinkling with salt, until the shrimp are all pink, about 4 minutes. Remove from heat, and add most of the cilantro and the lemon juice. Taste, and adjust seasoning. Serve garnished with the remaining cilantro.

SPICY ORANGE-COCONUT SHRIMP AND DIP

Steps:

• Combine shrimp, olive oil, salt, and pepper in a bowl and stir to coat. Let sit. Spread coconut in a thin layer over a cookie sheet and toast or broil, stirring occasionally for even color. Be careful not burn. When coconut is golden brown throughout, remove from heat and let cool. Thread shrimp on skewers. Cook over medium fire or under broiler for 3 minutes per side. Combine shrimp and marmalade glaze in a bowl and stir to coat. Remove shrimp from glaze with slotted spoon, and in a second bowl, roll shrimp in coconut. serve with dipping sauce; Combine orange marmalade with mustard and lime juice; cook over med. heat, stirring constantly, until marmalade melts. Remove from heat; cool. Cover and store in rfrigerator up to 1 week. About 1 1/4 cups. Serve with Coconut Shrimp.

STIR FRY SHRIMP WITH SPICY ORANGE SAUCE

Steps:

• 1. Toss shrimp in cornstarch. Set aside. 2. Combine juice, soy sauce, honey, vinegar and chile sauce. Whisk and set aside. 3. Heat oil. Add garlic and ginger. Stir for 1 minute. 4. Add shrimp and stir fry for 3 minutes. 5. Add snap peas and stir fry for one minute. 6. Add juice mixture and onions. Cook until sauce thickens. 7. Serve over rice.

SPICY ORANGE SHRIMP RECIPE

Steps:

• Heat the oil in a pan.
• Add the shrimp and saute until cooked, about 2-3 minutes per side and set aside.
• Add the garlic and ginger and saute until fragrant, about a minute.
• Add the orange juice, orange zest, soy sauce, rice wine, honey and chili sauce, deglaze the pan and simmer to reduce to a sauce like consistency.
• Remove from heat and mix in the shrimp and cilantro.

GRILLED ORANGE SPICY SHRIMP

Steps:

• put all ingred. in gallon zip-lock baggie. chill 3 hours or more.mixing every hour. skewwer shrimp on metal skewwers. grill shrimp about 3 minutes each side. brushing shrimp often with marinade.