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Orange-Glazed Shrimp

Diane Cu and Todd Porter lighten up the classic orange-glazed shrimp dish found in Chinese restaurants so it's more flavorful, but not so sticky-sweet.

  • Total Time:
  • Servings: 4 to 6

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Ingredients

  • 1 1/2 cups fresh orange juice
  • 3 tablespoons light brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons finely grated orange zest
  • 1/4 cup extra-virgin olive oil
  • 2 pounds large shrimp, shelled and deveined
  • Kosher salt
  • Freshly ground pepper
  • Chopped parsley, for garnish
  • Steamed rice, for serving

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How to make this recipe

  1. In a saucepan, bring the orange juice, sugar and soy sauce to a boil. Simmer over moderately high heat until reduced to 1/2 cup, about 20 minutes. Stir in the zest.
  2. In a large skillet, heat 2 tablespoons of the oil. Season the shrimp with salt and pepper. Cook half of the shrimp over moderate heat, turning once, until white throughout, 3 to 4 minutes. Transfer the shrimp to a plate. Repeat with the remaining olive oil and shrimp. Return all of the shrimp to the skillet, add the orange glaze, season with salt and pepper and toss to coat. Transfer the shrimp to a platter, garnish with parsley and serve with rice.

Suggested Pairing

Floral, zesty Argentinean white, such as a Torrontes.

Contributed By Photo © Christina Holmes Published February 2014

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