spicy curried orange shrimp
Takeout-style sticky shrimp made more wholesome at home.
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.
Notes
*To store: Shrimp keeps well covered in the fridge for up to 3 days. It will likely lose some of its crisp the longer it sits.