This gilded orange shrimp packs a lot of awesome flavors, with just some orange juice, fresh garlic and a little spice.
Orange shrimp
Orange garlic shrimp has always been one of our favorite shrimp recipes. About 15 years ago, I made it for a few years and didn’t make different shrimp dishes.
It seems like whenever I buy shrimp and plan to try a new recipe, I change my mind at the last minute and make this orange shrimp. It’s really great, my whole family loves it. When they were young, my kids would jump around excitedly when they saw this supper.
Serve on this rice cake or lemon butter pasta, this is a meal we all love. The shrimp also made mouthwatering appetizers, which I admit is why I ordered shrimp from restaurants over the years.
In the years since I first shared this on my blog, I have also learned to appreciate shrimp in countless other ways. However, we still return to this family favorite several times a year.
Garlic shrimp
I had to search the recipe index to really figure out the shrimp recipe I didn’t actually have, and it turns out, there weren’t a lot. Garlic is a common ingredient in my kitchen.
Buttery garlic shrimp and plenty of lemon flavor are something I would never get. Every time I cook, I have a hard time resisting eating shrimps directly from the pot.
Use this recipe for shrimp Piccata and try a fun seafood twist on the classic chicken piccata. It’s a bright, salty dish filled with the flavor of the butter sauce sauce.
Serve: 4 Serve
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Thaw and peel the shrimp. Dry the peeled shrimp with paper towel and set aside. In a small bowl, stir together orange juice, garlic, chili, old bay and corn starch. Place it next to the stove.
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In a large skillet, melt 2 tablespoons butter over medium-high heat. Add the shrimp and spread it in the pan. Let it cook without contacting for about a minute, then stir again and spread again, flip the pieces as needed. It only takes a few minutes to cook the shrimp. When the shrimp begins to turn pink and opaque, transfer the shrimp from the pan to the plate, with little to form a C shape.
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Put the pot on high heat. When the pan with dripper starts to smoke slightly, add the orange juice mixture to the pan. Stir with a spatula and scrape off any debris from the bottom of the pan. Add the last tablespoon of butter to the sauce and reduce the heat to low heat. Stir occasionally and let it cook for a few minutes. The sauce should thicken slightly.
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Return the shrimp to the pan and throw it in the sauce. Let them fuse for a few seconds and then heat them up.
Calories: 192KCAL · carbohydrate: 9g · protein: 16g · Fatty: 10g · Saturated fat: 6g · Polyunsaturated fat: 1g · Monounsaturated fat: 2g · Trans fat: 0.4g · cholesterol: 165mg · sodium: 711mg · Potassium: 275mg · fiber: 0.3g · sugar: 5g · Vitamin A: 708IU · Vitamin C: 32mg · calcium: 81mg · iron: 1mg
{Original 10/9/12 – Recipe notes and photos updated 9/1/25}
Recipe adapted from Rev. Ryan
