This Orange Garlic Shrimp with veggies is an absolutely perfect shrimp recipe! Aren’t we all always on the lookout for super tasty, easy to follow and easy to make recipes that are packed with flavor, plus a recipe everyone in the family can agree on? This shrimp stir fry fits that description spot on, I’m loving everything about it!
Believe it or not I didn’t used to like shrimp just a few years ago. I think I finally just had it seasoned in a way that I liked it and it wasn’t overcooked and rubbery so things finally clicked, so now I love shrimp and I cook with it all the time. If you are new around here’s a list of other shrimp recipes I’ve shared:
- Shrimp and Aspragus Foil Packs
- Shrimp Boil Skillet or there’s the Foil Pack Version
- Garlic Lemon Butter Shrimp
- Chicken Broccoli Stir Fry
- Shrimp and Summer Veggies in Foil
- Quinoa Shrimp “Fried Rice”
- Teriyaki Shrimp and Asparagus
- Greek Shrimp with Tomatoes and Feta
- Shrimp and Avocado Taco Salad
- Shrimp and Couscous Foil Packs with Avocado Mango Salsa
- Shrimp Fajitas
- Lemon Angel Hair Pasta with Shrimp
And now we have this super tasty Orange Garlic Shrimp to add to that list!
Orange Garlic Shrimp Recipe
This recipe comes from Jessica Gavin’s newly released cookbook, Easy Culinary Science for Better Cooking. Jessica is the talented blogger behind JessicaGavin.com, if you aren’t already following you definitely should! I couldn’t be more in love with this cookbook! Jessica’s book is so inviting and each and every photo will leave you hungry for more, the pictures are beautiful!
I love how her degree in culinary science is really the foundation of this book. Jessica guides you through the hows and whys of the recipes which is one of the things that really sets this cookbook apart from others.
It gives you that Cook’s Illustrated vibe where you’re actually learning about what’s happening, along with offering key tips so you can become a better cook.
The book includes lots of entrees, some appetizers and sides as well as and desserts and other baked goods. The emphasis seems to be on Asian, Latin American and Italian recipes which are all cuisines I love.
To give you an idea of recipes in the book there’s Chicken Egg Rolls, Pan Roasted Greek Chicken and Vegetables, Pan Seared Rib Eyes with Miso Butter, Crispy Vegetable Fritters, Chicken Carbonara Pasta, Thai Green Curry with Shrimp, Italian Meatballs, Lemon Raspberry Cream Scones, and Nutella Cheesecake Brownies. Doesn’t it all sound too good?
If you’d like to read more about the book or to purchase a copy of your own follow this link HERE.
Now back to the Orange Garlic Shrimp. So here’s what you’ll need to get started (scroll below for printable recipe).
Ingredients for this Orange Garlic Shrimp
- Oranges and lemon
- Chicken broth
- Soy sauce
- Red pepper flakes (optional)
- Sesame oil and vegetable oil
- Red bell pepper
- Sugar snap peas
- Fresh garlic and ginger
- Green onions, sesame seeds and cilantro (for serving)
How to Make this Shrimp Stir Fry
As always prep/measure ingredients first. Then in a mixing bowl whisk together orange juice, orange zest, chicken broth, soy sauce, honey, lemon juice, red pepper flakes and cornstarch. Set that sauce mixture aside.
Pat the shrimp dry with paper towels, then add to a bowl and toss with salt, pepper and sesame oil.
Heat a wok or large skillet over high heat, add vegetable oil and heat just until it’s beginning to smoke. Add the shrimp in a single layer then cook until pink, about 1 minute per side. Transfer to a plate.
(Add a little oil to skillet if needed) Add the bell pepper and peas to skillet in a singer layer and cook 1 minute without moving. Stir the vegetables and cook until lightly browned, about 30 seconds. Add garlic and ginger and saute 30 seconds longer.
Stir the orange sauce once more then pour into skillet adding it to one side of the pan, while stirring sauce as it gathers at the bottom. Allow the sauce to boil and thicken about 1 – 2 minutes, stirring constantly.
Return the shrimp to pan, tossing with mixture and just heat through. Serve warm garnished with green onion, sesame seeds and cilantro. If desired serve over white or brown rice.
Jessica note’s in the book that you want to be sure to preheat the wok or skillet over high heat because those scorching temperatures will encourage browning of the ingredients from the Malliard reaction, imparting both flavor and color to the dish.
Then a note regarding the cornstarch, as you heat the sauce keep stirring as it cooks as this allows the starch granules to swell independently for sauce thickening success.
More Asian Recipes You Might Like
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A bright and flavorful, citrusy shrimp and veggie stir fry that you can have ready in 30 minutes! Boasting of tender shrimp and browned, tender crisp veggies. Serve it with white or brown rice to complete the dish.
- 1/2 cup fresh orange juice
- 1 1/2 tsp orange zest
- 1/3 cup unsalted or low-sodium chicken broth
- 2 Tbsp soy sauce
- 3 Tbsp honey
- 2 tsp lemon juice or rice wine vinegar
- 1/8 tsp red pepper flakes (optional)
- 2 tsp cornstarch
- 1 lb large shrimp, peeled and deveined
- Salt and pepper to taste
- 1/2 tsp sesame oil
- 1 Tbsp vegetable oil
- 3/4 cup chopped bell peppers, cut into 1/2-inch pieces
- 1 1/4 cups (4 oz) sugar snap peas
- 4 cloves garlic, minced (1 1/2 Tbsp)
- 2 tsp peeled and minced fresh ginger
- 2 Tbsp sliced green onions
- 1/2 tsp sesame seeds
- 1/4 cup cilantro leaves
To make the sauce, in a medium size bowl whisk together orange juice, orange zest, chicken broth, soy sauce, honey, lemon juice, red pepper flakes and cornstarch. Set aside.
Pat the shrimp dry with paper towels to remove as much moisture as possible.
In a medium bowl toss shrimp with salt and pepper (about 1/4 tsp of each), and sesame oil.
Heat a wok or 12-inch skillet over high heat. Add the oil and heat just until it's beginning to smoke then add the shrimp to the pan in a single layer and cook for 1 minute.
Flip shrimp to opposite side and cook until pink, about 1 minute longer. Transfer cooked shrimp to a clean plate.
Add the bell peppers and sugar snap peas to the wok in a single layer, allow to cook 1 minute without moving. Stir the vegetables and cook until lightly browned and crisp, about 30 seconds.
Add the garlic and ginger to pan and stir fry 30 seconds.
Whisk the orange sauce then gradually add it to the side of the pan, stir sauce continuously as it gathers on bottom of pan.
Allow the sauce to boil stirring constantly, until the sauce has thickened, about 1 - 2 minutes.
Add the shrimp to pan and allow to just warm through, about 30 seconds. Season with more salt and pepper to taste if needed.
Garnish with green onions, sesame seeds and cilantro.
Recipe source: recipe from Jessica Gavin's cookbook, Easy Culinary Science for Better Cooking