Best Sauteed Orange Shrimp With Rice Recipes

ORANGE AND HONEY GLAZED SHRIMP

Steps:

• In a medium saucepan, bring the orange juice, zest, honey, soy sauce, and red pepper flakes to a boil. Reduce heat to medium.
• In a small bowl, combine the water and cornstarch. Whisk mixture into the saucepan. Simmer 5 minutes until thickened and bubbly.
• Keep sauce warm on medium-low heat while sautéing the shrimp.
• Heat 2 tablespoons of olive oil in a cast-iron skillet or high-rimmed, large sauté pan over medium-high heat.
• Season shrimp with salt and pepper. Add half of the shrimp to the pan. Cook until just opaque in center, about 2 minutes on each side.
• Transfer shrimp to a medium bowl. Cover with foil to keep warm. Ditch oil in the skillet and wipe with a paper towel.
• Heat the remaining 2 tablespoons in the skillet. Repeat cooking the remaining shrimp, about 2 minutes per side.
• Return the first batch of shrimp to the pan. Stir in the orange honey glaze.
• Remove pan from heat. Add green onions (reserve some for garnish), parsley and cilantro. Season to taste with salt and pepper.
• Serve shrimp with cooked rice. Garnish with extra parsley, cilantro and sliced green onions. Enjoy!

LEMON-ORANGE SHRIMP & RICE

Steps:

• Prepare rice mix according to package directions, simmering for 10-15 minutes or just until rice is tender. Remove from the pan., In the same skillet, cook and stir shrimp in oil over medium-high heat for 4-6 minutes or until shrimp turn pink; stir in orange marmalade and lemon zest. Add snap peas and rice; heat through, mixing gently to combine. Serve immediately.

STICKY CRISPY ORANGE SHRIMP

Steps:

• For the sauce: Put the orange juice, ginger, honey, soy sauce, cornstarch, crushed red pepper, vinegar, sesame oil, salt and garlic in a small nonstick skillet over medium heat and whisk thoroughly to incorporate the cornstarch into the liquid. If you have a few lumps remaining, that is fine. Heat until bubbling and starting to thicken, about 5 minutes. Remove from the heat and set aside.
• For the crispy shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
• Add the flour, salt and pepper to a shallow dish. Crack the eggs into a second shallow dish and beat well. Place the panko in a third dish. Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg and finally in the breadcrumbs, pressing to make sure each shrimp has an even coating.
• Fry the shrimp in 2 batches, flipping halfway through, until golden, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
• Before serving, add the sauce to the bottom of a bowl. Add the shrimp and toss gently to coat. Serve over rice and garnish with the sliced scallions.