Stir Fried Shrimp With Spicy Orange Sauce

Prep Time
Cook Time
Ready In

"Modified recipe from Cooking Light, August 2007. Serve over cooked rice or udon noodles, and steamed sugar snap peas. Allow extra prep time for peeling, if shrimp is shell-on!"

Original recipe yields 4 servings


  • Serving Size: 1 (244 g)
  • Calories 276.6
  • Total Fat - 9.8 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 214.7 mg
  • Sodium - 1774.7 mg
  • Total Carbohydrate - 22.4 g
  • Dietary Fiber - 0.4 g
  • Sugars - 15.1 g
  • Protein - 24.3 g
  • Calcium - 108.8 mg
  • Iron - 0.7 mg
  • Vitamin C - 7.6 mg
  • Thiamin - 0.1 mg

Step 1

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

Step 2

Combine orange concentrate, salt, red pepper flakes, soy sauce, honey, vinegar, and sweet chile sauce, stirring with a whisk; set aside.

Step 3

Heat 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.

Step 4

Add shrimp mixture; stir-fry for 2 minutes.

Step 5

Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently.

Step 6

Serve immediately over cooked rice, or udon noodles, and steamed sugar snap peas.

Step 7

Garnish with additional green onion tops.

Tips & Variations

  • Large skillet or wok
  • Cooked rice, or udon noodles
  • Steamed sugar snap peas



Very good and easy -- I also thought the sauce would be orange-tasting, but instead it is spicy and delicious! Thanks for sharing!

review by:
(30 Jan 2015)

Karen E

Delicious and so quick and easy!! Somehow I anticipated the sauce being orange, but of course its not. A lovely blend of flavours made this simple meal a real success, thank you, KUW!!

review by:
(7 Jan 2015)