10-Minute Orange Chili Shrimp

With sweet citrus and a hint of heat, this orange chili shrimp has become my ace-in-the-hole for speedy weeknight dinners and last minute gatherings. It is fresh, zippy, and never fails to bring my family running to the table.

I stumbled on this combo one busy evening and now this shrimp recipe is a regular request. Even when I think we have nothing for dinner, I almost always have what I need for this bright and zingy dish.

Ingredients

• Freshly squeezed orange juice: Provides that essential sweet tang Choose a heavy orange for more juice
• Chili garlic sauce: Brings warmth and punch Look for a bright color and spicy aroma
• Low sodium soy sauce: Balances umami and salt Choose a reputable brand for pure flavor
• Light brown sugar: Deepens the sauce with caramel sweetness Pack it firmly for an accurate measure
• Toasted sesame oil: Adds a nutty toasted background Use a fresh bottle for full aroma
• Freshly ground black pepper: Gives complexity and balances the sweet
• Corn starch: Thickens the sauce quickly Check it is lump free before adding
• Cold water: Helps blend the corn starch for a smooth slurry
• Rice vinegar: Brightens the finish Apple cider vinegar works as a stand in
• Olive oil: Makes the shrimp silky and helps with browning Use extra virgin for best flavor
• Fresh shrimp: The star Buy peeled and deveined for speed U15 size means extra big and succulent but any size can work
• Fresh lemon: Adds a lift of citrus at the end
• Fresh parsley: A pop of green at the finish strips or finely chopped

Instructions

Make the Sauce:

Combine orange juice chili garlic sauce soy sauce sesame oil and black pepper in a small saucepan Heat over medium high whisking until the mixture boils Let it bubble vigorously for about two minutes This helps blend the flavors and slightly reduce the sauce

Thicken the Sauce:

In a little bowl stir the corn starch and cold water together to make a smooth slurry Pour this into the boiling sauce and whisk fast You will see it thicken within a minute Remove from heat as soon as it feels more syrupy

Finish the Sauce:

Stir in the rice vinegar for brightness Taste Test the sauce and if you like things sweeter stir in a bit more brown sugar Set the sauce aside off the burner

Cook the Shrimp:

Place a large skillet on medium high and coat with olive oil When the oil shimmers lay in your shrimp in a single layer Give them space Cook for one to two minutes per side until just pink and barely cooked through Do not crowd or overcook

Sauce the Shrimp:

Spoon about one tablespoon of the orange chili sauce over each shrimp as they finish cooking Save extra sauce for another use Let the shrimp simmer gently in the sauce for about one minute more to absorb flavor

Finish and Serve:

Squeeze fresh lemon juice over the hot shrimp right in the pan Add the lemon wedges for looks and an extra zesty kick Sprinkle with parsley if you like Serve these immediately while they are juicy and hot

Shrimp is my go to when I want fast flavor and never fails to impress for little effort. The fresh orange juice truly makes this sing. The first time I made this, I was amazed at how the sauce thickened so perfectly with just a bit of corn starch. There is rarely a night we do not lick the pan.

Storage Tips

Transfer leftovers to an airtight container as soon as they are cool Shrimp does best eaten within a day Reheat gently in a skillet with a splash of extra sauce The sauce alone can be stored separately in a jar in the fridge for up to a week It is great for quick drizzling on grilled chicken or vegetables

Ingredient Substitutions

If you only have frozen shrimp just thaw under cool water and pat dry before cooking The chili garlic sauce can be swapped for sriracha plus minced garlic in a pinch Fresh lime works if you are short on orange

Serving Suggestions

Pile the shrimp over steamed rice or toss with cooked noodles for a simple bowl Add roasted broccoli or snap peas on the side For a party try passing them on little picks or tucked in lettuce leaves

Cultural Context

Shrimp in a sweet spicy citrus sauce has roots in both American Chinese takeout and Southeast Asian kitchens The balance of tang sweet and heat is classic but this version forgoes complicated deep frying for pure home style speed

Seasonal Adaptations

Fresh orange juice changes flavor slightly with the season Try blood oranges during winter for vibrant color A bit of fresh chili in high summer can replace the chili garlic sauce

Success Stories

A friend made this recipe when her in laws made a surprise visit She had dinner on the table in less than fifteen minutes and got rave reviews Now it is her favorite trick for impressing guests

Freezer Meal Conversion

You can freeze uncooked shelled shrimp in a bag with the sauce except for the corn starch and vinegar Thaw dump in the pan and cook straight from there Whisk in the slurry after it simmers

This dish is a game changer for weeknights or gatherings Bursting with flavor, this orange chili shrimp will surprise anyone who tries it.

Common Recipe Questions

→ Can I use frozen shrimp?

Yes, just thaw and pat dry before cooking for the best texture and flavor.

→ Is the sauce very spicy?

The sauce has a gentle heat from chili garlic sauce, easily adjustable to suit your taste.

→ Can I make the sauce ahead?

Yes, prepare the orange chili sauce in advance and refrigerate up to 3 days. Stir before using.

→ What sides pair well?

Serve with steamed rice, quinoa, or sautéed vegetables to soak up the extra sauce.

→ Can the dish be made with chicken?

Absolutely! The same sauce works well as a flavorful glaze for chicken or tofu.

→ How do I avoid overcooking shrimp?

Cook quickly over medium-high heat, flipping once—shrimp are done when pink and just firm.