If you’re looking for a really satisfying weeknight dinner, this is it. This dish has the perfect balance of flavors, and you’ll be licking your fingers throughout the meal! This is another recipe I came up with when I was learning to cook. Whenever shrimp was on sale, I always bought lots and stashed it in the freezer—something I still do today!
Shrimp cooks very fast and is so easy to prepare. I love pairing this dish with a bed of fluffy white rice, but it also works well with noodles or chow mein.
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
1
1
1
1
7
1
½
3
2
1
1
1
1
½
2
Need to make a substitution?
Preparation
Step 1
In a large bowl, stir together 1 cup tapioca starch, 1 Tbsp. garlic powder, 1 tsp. salt, and 1 tsp. ground black pepper. Add 7 oz./200 g shrimp or prawns, peeled and deveined, and toss to evenly coat. Let the shrimp sit in the mixture for 5 minutes to ensure the coating sticks.
Step 2
In a medium bowl, stir together 1 Tbsp. orange zest, ½ cup orange juice, 3 Tbsp. liquid honey, 2 Tbsp. light soy sauce, 1 Tbsp. oyster sauce, 1 Tbsp. minced garlic, 1 tsp. grated peeled fresh ginger, and 1 tsp. red chili flakes.
Step 3
Heat ½ cup canola oil in a large frying pan over medium-high heat until it reaches 350°F/180°C on a deep-frying thermometer. Add the shrimp to the hot oil and fry for 2–3 minutes per side, until golden brown. Using a spider or metal tongs, transfer the shrimp to a plate lined with paper towel to absorb excess oil. Pour out the oil and wipe the pan.
Step 4
Reduce the heat to medium. Pour the sauce into the same pan and simmer for 2–3 minutes, until fragrant.
Step 5
In a small measuring cup, stir together 2 Tbsp. cornstarch and 3 Tbsp. cold water until smooth.
Step 6
Pour the cornstarch mixture into the sauce and stir until combined. Simmer the sauce for 1 minute, or until it has thickened. Increase the heat to high, add the shrimp to the sauce, and sauté for another 1 minute.
Step 7
Transfer to a plate and garnish with chopped scallions, both white and green parts. Serve immediately.
