spicy curried orange shrimp
Sneaking in with another sub-30 minute dish sure to satisfy any cravings for that sublime Asian takeout spot down the street.
Sifting through my archives, I’ve found that I lack Asian-inspired recipes. It’s probably the cuisine I eat the least in general: excepting ramen, I usually don’t crave those flavors and usually saved any stir fry-esque meal for when I’m lazy and can’t think of anything else to make. Perhaps such reminds me too much of my college days where “throw whatever’s in my veggie drawer in a pot with soy sauce” was a dinner mainstay.
However, as FMG expands and my mind opens even more to different flavor combinations, I’ve wanted to explore Chinese and similar foods. As I stated, ramens and curries are well established in my lineup, but creative takeout-style dishes have their place, too, and I’m ready to scooch aside some room in my larders and provide them a nook in which to stretch out.
Commencing this exploration with Spicy Curried Orange Shrimp. A bit of Thai-meets-Chinese with spicy red curry paste shaken into a sticky orange sauce, simmered with crispy turmeric-laced shrimp for a brightly hued, healthier, intensely flavored meal you can make in under a half hour. Which is, by far, faster than waiting for a takeout meal plus the commute there and back. Bingo.
Shrimps in Coats
Spicy coats, to be exact. More stylish than I’ll ever be.
First, dry your shrimp (make sure they’re peeled and deveined) and toss them in a combination of beaten egg and sesame oil.
Then, in a big ziptop bag (what I use) or a large bowl, combine turmeric, cumin, black pepper, salt, and cornstarch. The starch coating ensures a crispy result and helps the sauce stick to the shrimp. Toss your eggy shrimps in the dry dredge, coating them thoroughly.
Heat a good amount of olive oil in a large skillet until shimmering. I had to cook the shrimp in batches and recommend this if you find your pan too crowded. For each batch, sear the shrimp about 2-3 minutes per side until golden and crisped. Transfer the cooked shrimps to a plate.
A Saucy Disposition
The sawce. The premier part of this supper.
I whisked mine up in a small bowl but you can also enlist a jar and some elbow grease for this process as well. Whichever you choose, measure out your army of flavorbusters into the vessel and get mixing. Orange juice, soy sauce, honey, curry paste, lime juice, fish sauce, fresh ginger and garlic, and red pepper flakes.
Pour the sauce into the same skillet in which you cooked the shrimp. Simmer a few minutes until slightly thickened, then add the shrimp back into the pan and toss gently to coat. The cornstarch on the shrimp will help the sauce adhere and give it a glossy texture.
Serve over rice with lots of chopped green onions and sesame seeds. I just whip up a batch of rice in my rice cooker as I prepare the main dish.
Trade the takeaway for this homemade version this week. In fact, I challenge you to eliminate one night of carryout in favor of cooking at home. You’d be floored at how much money you save, for one, and perhaps at how satisfying a home cooked meal, especially one that mimics a favorite dish from a local haunt, can be.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Seeking more shrimpies for your table?
Oven Fried Cajun Popcorn Shrimp with Spicy Honey Mustard
Hot Honey Lime Shrimp Tacos with Cilantro Yogurt Sauce
Sheetpan Sticky Honey Jalapeno Shrimp Tacos with Cilantro Mango Crema
Hot Honey Blackened Shrimp Caesar Salad
spicy curried orange shrimp
Ingredients
- 1 1/2 lb medium shrimp, peeled and deveined
- 1 egg, lightly beaten
- 1 tbsp sesame oil
- 1 tbsp lime zest
- 2 tsp turmeric
- 1 tsp cumin
- 1/2 tsp black pepper
- 1/4 cup cornstarch
- 3/4 cup orange juice
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tbsp red curry paste
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp fresh ginger, grated
- 4 cloves garlic, minced
- 1 tsp red pepper flakes
- steamed rice, sesame seeds, and green onions, for serving
Instructions
- Pat the shrimp dry and toss in a large bowl with the beaten egg and sesame oil until thoroughly coated.
- In another bowl or a large ziptop bag, whisk together the lime zest, turmeric cumin, black pepper, cornstarch, and a pinch of salt. Add the shrimp and toss to thoroughly coat.
- In a jar or small bowl, combine the orange juice, honey, soy sauce, lime juice, curry paste, fish sauce, ginger, garlic, and red pepper flakes.
- Heat 1/4 cup olive oil in a skillet over medium-high heat. Working in batches, sear the shrimp 2-3 minutes per side until golden and crispy. Move to a plate. Repeat with all remaining batches of shrimp.
- Pour the orange sauce into the skillet and simmer until thickened slightly, about 2-3 minutes. Add the shrimp back to the pan and toss until the sauce coats the shrimp. Divide into bowls and serve with steamed rice, sesame seeds, and green onions for garnish, as desired.
