Honey Orange Shrimp Food

HONEY ORANGE FIRECRACKER SHRIMP

Steps:

• Wash shrimp well and submerge in cold water in a bowl; set shrimp aside.
• Place cornstarch, garlic powder, salt, and black pepper in a large plastic bowl with a tight-fitting lid, close the lid, and shake several times to mix. Place half the wet shrimp into the container, cover, and shake to coat shrimp with cornstarch mixture. Remove shrimp to a platter and repeat with remaining shrimp.
• Heat canola oil in a large skillet over medium heat until the oil is hot and shimmering but not smoking. Tap excess cornstarch from the shrimp and pan-fry in batches until shrimp are opaque inside and brown and crisp outside, 2 to 3 minutes per side. Drain cooked shrimp on paper towels while you fry the remaining shrimp.
• Clean skillet and pour in honey; bring to a boil over medium heat and stir in orange zest, lemon juice, and cayenne pepper. Serve hot shrimp on a serving platter drizzled with honey sauce to taste.

HONEY ORANGE FIRECRACKER SHRIMP

Steps:

• Add the garlic, soy sauce, honey, orange zest, orange juice and crushed red pepper flakes to a small bowl and whisk until combined.
• Add the shrimp to the cornstarch and coat well.
• Heat your oil in a large frying pan over medium high heat.
• In batches, cook the shrimp for 2-3 minutes on each side until brown and crisp.
• Drain onto a plate (don't use paper towels or it'll steam on the paper towels).
• When you've finished frying the shrimp drain the oil.
• Add the sauce back to the pan and add the shrimp on top.
• Toss to combine and cook for 15-20 seconds or until the sauce has thickened (this will not take long, all the cornstarch on the shrimp will thicken it quickly).
• Serve immediately, garnish with green onions and sesame seeds.

SESAME ORANGE SHRIMP

Steps:

• In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt, and 1/2 teaspoon pepper until frothy. Add shrimp, and toss to coat.
• Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches.
• Wipe skillet with a paper towel. Add orange juice, soy sauce, and sugar. Boil over high heat until syrupy and reduced to about 1/3 cup, 4 to 5 minutes. Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute.

HONEY ORANGE STIR FRY SHRIMP

Steps:

• Combine all the sauce ingredients. Mix until smooth. Set aside.
• Heat oil in wok or large fry pan over medium-high heat. Add the garlic and ginger. Sauté for 1 minute.
• Add the diced pepper and snow peas. Stir-fry for 1 minute or until tender-crisp.
• Add the shrimp; stir-fry just until shrimp turns pink (about 1 minute).
• Add the sauce. Cook, stirring constantly, until the mixture comes to a boil and thickens. Stir in the green onions.
• Serve over cooked rice or noodles.

HONEY CHILE SHRIMP

Steps:

• Heat the olive oil in a large skillet over medium heat.
• When the oil is hot, add the shrimp and sprinkle with salt and pepper. Cook, stirring, until the shrimp start to turn pink and are almost cooked through, 3 to 4 minutes. Add the lime zest and the whites of the green onions. Stir into the shrimp and cook until the onion whites soften, about a minute, then add the chile garlic paste, honey and lime juice. Stir to combine, then continue to cook until the sauce has a syrupy consistency, an additional 2 minutes.
• Transfer to a small platter and garnish with the green onion tops. Zest one of the lime halves over the dish, then cut the remaining half into wedges and serve alongside.

HONEY ORANGE SHRIMP

Steps:

• In a pan, add olive oil to medium high heat. Add frozen shrimp and season with salt and pepper. Cook on both sides until cooked through.
• Cook rice according to package.
• Remove shrimp from pan and allow pan to cool down before pouring in the sauce.
• Prepare sauce by combining juice of oranges, coconut aminos, minced garlic, honey, ginger, sea salt and dash of pepper.
• In separate bowl, mix together arrowroot powder and water.
• On medium heat, add sauce and continue to stir. *be sure to continue to stir as the sauce will stick to the pan if it gets too hot.
• Add in shrimp and mix with sauce to completely cover. Remove from heat.
• Top on jasmine rice and add fresh cilantro and red pepper flakes.

CRISPY HONEY PINEAPPLE ORANGE SHRIMP

Steps:

• Sift the flour, salt, pepper, and cinnamon (optional) in a large bowl. Add water, milk, and egg and mix until a smooth batter. Set aside for 10-15 minutes.
• Now is the time to prepare ahead and get any side items ready to be plated quickly. Once you begin battering and frying the shrimp it becomes difficult to keep up. ( I cooked egg noodles "8 minutes" added soy sauce and stir-fried fresh veggies during this time to make a complete meal).
• Heat the frying oil skillet 1/2 inch full to med-med/high (can use more if you prefer).
• Coat all shrimp in cornstarch or a sesame oil/toasted sesame oil mixture.
• Add the coated shrimp to the large bowl of batter and coat well with batter.
• Carefully drop battered shrimp into oil. (Make sure oil is not too hot, shrimp should turn a light to medium gold when done, turn every couple of minutes). Remove all shrimp onto tray covered with paper towels. Gently "dry" the shrimp. Keep warm.
• Warm a skillet 1/4 inch full of sesame oil to medium.
• Once oil is warm, add honey and pineapple orange juice while mixing constantly. Add the dried shrimp to mixture, squeeze lemon over shrimp, and sprinkle in sesame seeds. Mix & Toss well for a few minutes. Serve Immediately.
• ***Don't want to waste the left over batter and oil? Try frying some of your veggies with your shrimp. I cooked mushrooms both fried and crispy honey pineapple orange style with the left over batter.