Description
Orange Garlic Shrimp is a vibrant, flavorful dish that combines succulent shrimp marinated in a tangy and sweet blend of fresh orange juice, garlic, soy sauce, and honey. This quick and easy skillet recipe delivers a perfect balance of citrusy brightness and savory depth with a hint of heat from red pepper flakes, making it a delightful meal ready in under 30 minutes.
Ingredients
Scale
Shrimp and Marinade
- 1 lb shrimp (peeled and deveined)
- 4 cloves fresh garlic (minced)
- 2 large oranges (juiced and zested)
- 4 tbsp low-sodium soy sauce
- 2 tbsp honey
- 1 tsp red pepper flakes
- 2 tbsp olive oil
Instructions
- Prepare Ingredients: Gather all ingredients. If using frozen shrimp, thaw them under cold running water to ensure even cooking.
- Make Marinade: In a bowl, whisk together the fresh orange juice, minced garlic, low-sodium soy sauce, honey, and red pepper flakes until well combined, creating a balanced marinade.
- Marinate Shrimp: Place the peeled and deveined shrimp in the marinade and allow them to soak for about 15 minutes, so they absorb the flavors without becoming overly soft.
- Heat Skillet: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering and hot, ready for sautéing the shrimp.
- Cook Shrimp: Add the marinated shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side or until the shrimp turn pink and opaque. Pour the remaining marinade into the skillet during cooking to enhance the flavor and create a light glaze.
- Serve: Remove shrimp from heat and immediately plate. Garnish with fresh orange zest or chopped green onions if desired, and serve hot for best taste and texture.
Notes
- Do not over-marinate shrimp, as the citrus juice can begin to ‘cook’ the shrimp and alter their texture.
- You can substitute honey with maple syrup or agave for a different sweetness profile.
- Adjust red pepper flakes to control the heat level according to your preference.
- Serve with steamed rice or a fresh salad for a complete meal.
- Ensure shrimp are fully cooked to an opaque pink color for safe consumption.
