Spicy Orange Garlic Shrimp has been one of our favorite shrimp recipes for so long; I probably went over 5 years without making a different shrimp recipe. This is a very simple recipe that packs a lot of awesome flavor.
Half the time when I crave shrimp and save a new recipe to try, I change my mind at the last minute and make this instead. It really is fantastic.
My entire family loves this shrimp. My kids have actually been known to jump up and down with excitement when they see this for dinner.
I started to make this the other night and realized that I didn’t have the recipe in my index here yet. No clue how that is even possible, but now it is here at last.
Truly the best and last shrimp recipe you’ll ever need.
Served over rice for a main dish, tossed into a salad or as a mouthwatering appetizer, this shrimp is the reason I haven’t ordered shrimp from a restaurant in years.
Orange Garlic Shrimp Recipe
- Thaw and peel the shrimp. Dry the peeled shrimp with a paper towel and set aside. In a large glass measuring cup or small bowl, whisk together the orange juice, garlic, cayenne pepper, old bay and arrowroot. Set this aside next to the stove.
- In a large skillet, over high heat, melt 2 tablespoons of butter. Working quickly with a pair of tongs, add the shrimp, one at a time, starting at the handle and working in a spiral pattern around the pan. Once all the shrimp has been added, the first shrimp should be ready to flip.
- Work back around the pan, turning the shrimp over in the order you first placed them in the pan. Cook for another 30-60 seconds, then remove the shrimp from the pan to a waiting plate. Leave the pan over the heat on high.
- When the pan with the drippings starts to just slightly smoke, add the orange juice mixture to the pan. Stir with a spatula, scraping up all the bits on the bottom of the pan. Add the last tablespoon of butter to the sauce and reduce heat to a low simmer. Stirring occasionally, let it cook for a few minutes. The sauce should thicken just slightly.
- Return the shrimp to the pan and toss to coat in the sauce. Let them mingle for just a few seconds and then serve hot.
Spicy Orange Garlic Shrimp
Ingredients
- 1 lb medium size raw shrimp 26-30 pieces
- 4 large cloves garlic minced
- 1 cup good quality orange juice
- 1/2 teaspoon cayenne pepper
- 1 teaspoon Old Bay Seasoning no substitutions here
- 1 teaspoon cornstarch or arrowroot
- 3 tablespoons butter divided
Instructions
- Thaw and peel the shrimp. Dry the peeled shrimp with a paper towel and set aside. In a large glass measuring cup or small bowl, whisk together the orange juice, garlic, cayenne pepper, old bay and arrowroot. Set this aside next to the stove.
- In a large skillet, over high heat, melt 2 tablespoons of butter. Working quickly with a pair of tongs, add the shrimp, one at a time, starting at the handle and working in a spiral pattern around the pan. Once all the shrimp has been added, the first shrimp should be ready to flip. Work back around the pan, turning the shrimp over in the order you first placed them in the pan. Cook for another 30-60 seconds, then remove the shrimp from the pan to a waiting plate. Leave the pan over the heat on high.
- When the pan with the drippings starts to just slightly smoke, add the orange juice mixture to the pan. Stir with a spatula, scraping up all the bits on the bottom of the pan. Add the last tablespoon of butter to the sauce and reduce heat to a low simmer. Stirring occasionally, let it cook for a few minutes. The sauce should thicken just slightly.
- Return the shrimp to the pan and toss to coat in the sauce. Let them mingle for just a few seconds and then serve hot. Enjoy!
Anonymous says
shrimp tastes better when cooked in the skin – peel them aftyer cooking and you will improve the flavour ten fold
Anonymous says
What is Old Bay? I can't get that in Spain.
Mary says
I found a recipe for making your own Old Bay Seasoning Mix:
http://leitesculinaria.com/81715/recipes-homemade-old-bay-seasoning-mix.html
I hope that helps!
Anonymous says
Thank you!
Anne Toivonen
LAUREN CLEAR says
I would love to make this recipe, but the recipe doesn’t say what to do with the seasoning, except put it in a glass bowl next to the stove. Do I coat the shrimp with it before cooking, or should I put it in the pan after cooking the shrimp to make the OJ sauce?
Mary says
When the pan with the drippings starts to just slightly smoke, add the orange juice mixture to the pan. Stir with a spatula, scraping up all the bits on the bottom of the pan. Add the last tablespoon of butter to the sauce and reduce heat to a low simmer. Stirring occasionally, let it cook for a few minutes. The sauce should thicken just slightly.
Mihaela says
Absolutely delish!!!
Mary Younkin says
Glad you like it, Mihaela!
Judy Whitford says
I am going to make this today. Sounds fantastic!!
Mary Younkin says
I hope you love it as much as we do!
Cindy Guerrieri says
Absolutely best shrimp I ever made. We served it over brown rice. Easy and delicious!
I just made it with salmon today. Out of this world good!
Mary Younkin says
YAY! I’m so happy to hear it was a hit, Cindy.