Orange Shrimp

Pearlescent shrimp coated in a glossy, amber glaze. The sauce reduces to a syrupy consistency, with a sharp acidity that cuts through the fruit's sweetness.

• Prep: 15 min
• Cook: 10 min
• Difficulty: Easy
• Calories: 274
• Protein: 31 g
• Carbs: 12 g
• Fat: 9 g

Ingredients

• 600 g Shrimp ( peeled )
• 200 ml Orange juice ( fresh )
• 2 tbsp soy sauce
• 1 tbsp Honey
• 1 tbsp Rice vinegar
• 1 tsp Corn starch
• 2 pc Garlic ( minced )
• 1 tsp Ginger ground
• 2 tbsp Peanut oil
• 2 pc Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 15 g Fresh ginger ( grated )

Instructions

1. Prepare the glaze base

   In a bowl, combine orange juice, soy sauce, rice vinegar, and honey. Add cornstarch and whisk until no lumps remain.

2. Sear the shrimp

   Heat peanut oil in a very hot pan. Toss in the shrimp. They should color instantly and turn pink without becoming tough.

3. Flavor and deglaze

   Add minced garlic and ginger. As soon as the aroma is released, pour in the orange sauce. Stir constantly.

4. Bind and coat

   Let boil for a few seconds. The sauce will thicken and become translucent. When it generously coats the shrimp, it is ready.

Chef's tips

• Pat the shrimp dry before searing, otherwise they will steam instead of browning.
• Don't overcook the shrimp: once they form a 'C' shape, they're done. If they form an 'O', they're overcooked.

Storage

Store for 24 hours in the fridge. Reheat gently in a pan with a splash of water to loosen the glaze.