Crispy Orange Shrimp
Crispy Orange Shrimp is a delightful, crispy, and flavorful dish that has earned a place in many homes and restaurants, particularly in Chinese-American cuisine. The combination of crispy shrimp and a tangy, sweet orange sauce makes for a mouthwatering treat. Whether served as an appetizer or a main dish, it’s a favorite for many who enjoy a balance of crunchy and savory with a sweet citrus finish.
Let’s explore this dish in-depth with a historical context, a breakdown of key ingredients, an easy-to-follow recipe, tips for perfection, and some healthy options and variations.
The History of Ingredients Breakdown
The dish itself is often associated with Chinese-American cuisine, though it may not be authentic to traditional Chinese dishes. The use of citrus, particularly orange, in cooking can be traced to ancient Chinese cuisine, with fruits like mandarin oranges appearing in recipes as early as the Tang Dynasty.
- Shrimp: Shrimp is commonly used in both Asian and Western cuisines due to its mild flavor and versatility. In this dish, shrimp provides a light and tender contrast to the crispy batter.
- Orange: The fruit’s zest and juice offer a perfect balance of sweet and tangy flavors, with orange peel often adding a fragrant citrus note.
- Batter: A light, crunchy batter made from flour, cornstarch, and sometimes egg, helps create that crispy exterior.
- Sauce: The sauce is usually a combination of orange juice, sugar, soy sauce, and sometimes vinegar, making it both sweet and savory.
- Garnishes: Scallions and sesame seeds are often used for garnish, adding color, freshness, and texture to the dish.
Step-by-Step Recipe
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 egg, lightly beaten
- 1/4 cup cold water (or more as needed)
- Vegetable oil for frying
- Salt and pepper to taste
- 2 tbsp orange zest (from about 1 orange)
- 1/2 cup fresh orange juice (from about 2-3 oranges)
- 1/4 cup sugar
- 2 tbsp soy sauce
- 1 tbsp rice vinegar (optional for tanginess)
- 1/2 tsp grated ginger (optional)
- 2 garlic cloves, minced
- 2 tbsp scallions, chopped (for garnish)
- 1 tbsp sesame seeds (optional for garnish)
Instructions:
- Prepare the Shrimp:
- Peel and devein the shrimp, ensuring they’re completely clean and dry. Pat them dry with paper towels to ensure a crispier coating.
- Make the Batter:
- In a bowl, combine the flour, cornstarch, a pinch of salt, and pepper. Add the beaten egg and cold water, stirring until you have a smooth, thick batter. You may need to adjust the water slightly depending on the desired consistency.
- Heat the Oil:
- Heat vegetable oil in a large pan or deep fryer over medium-high heat. The oil should be hot enough (around 350°F or 175°C) so that the shrimp sizzle when added but don’t burn immediately.
- Coat the Shrimp:
- Dip the shrimp into the batter, ensuring they are fully coated. Gently drop them into the hot oil in batches, being careful not to overcrowd the pan.
- Fry the Shrimp:
- Fry the shrimp for 2-3 minutes on each side or until golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
- Make the Orange Sauce:
- In a separate saucepan, combine the orange juice, sugar, soy sauce, rice vinegar, ginger, garlic, and orange zest. Bring it to a simmer over medium heat, stirring occasionally until the sugar dissolves, and the sauce thickens slightly (about 3-5 minutes).
- Combine the Shrimp and Sauce:
- Once the sauce has thickened, pour it over the crispy shrimp and toss gently to coat. Be sure the shrimp are evenly covered with the orange glaze.
- Serve:
- Garnish with chopped scallions and sesame seeds (if using), and serve immediately over rice or as an appetizer.
Tips for the Perfect Crispy Orange Shrimp:
- Dry the Shrimp Well: Moisture on the shrimp will prevent the batter from sticking properly. Pat them dry with paper towels before dipping them in the batter.
- Oil Temperature: Maintain the oil temperature at 350°F (175°C) for that perfect crispy texture. Use a thermometer to ensure the oil stays hot enough to fry without burning the shrimp.
- Coat Lightly: Don’t overcoat the shrimp with the batter. A thin, even layer will result in a crispier texture, whereas a thick layer can make the shrimp soggy.
- Adjust Sauce Consistency: If you prefer a thicker sauce, add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) to the simmering sauce, and stir until it thickens.
- Fry in Batches: Don’t overcrowd the frying pan or deep fryer. Frying in batches ensures each shrimp gets evenly cooked and crispy.
Variations and Customizations:
- Spicy Orange Shrimp: Add some red pepper flakes or finely chopped chili to the orange sauce for a spicy kick. Alternatively, a splash of Sriracha can add a nice level of heat.
- Coconut Orange Shrimp: For an added tropical flavor, sprinkle shredded coconut onto the shrimp after frying for a crunchy coconut coating.
- Baked Version: For a lighter version, bake the battered shrimp in a preheated 400°F (200°C) oven for 10-12 minutes, flipping halfway through, instead of frying them.
- Vegetarian Option: Swap the shrimp for cauliflower florets or tofu for a plant-based version of this crispy dish.
Health Considerations and Nutritional Value:
- Calories: Fried shrimp can be high in calories and fat, particularly when deep-fried. To make it healthier, you can opt to bake the shrimp or use less oil for frying.
- Protein: Shrimp is a great source of lean protein, and a serving can provide a substantial amount of your daily protein needs.
- Crispy But Light: While the batter adds some fat, using cornstarch helps keep the coating light and crispy rather than heavy and greasy.
- Vitamins and Minerals: The orange juice provides a good dose of Vitamin C, while shrimp offers selenium, iodine, and vitamin B12.
If you’re looking to cut down on calories, consider using less sugar in the sauce and baking the shrimp rather than frying them. This will give you a lighter version while still enjoying the crispiness.
FAQ:
Q: Can I make the sauce ahead of time? A: Yes! You can prepare the orange sauce in advance and store it in the fridge for up to 3 days. Just reheat it before serving.
Q: Can I use frozen shrimp? A: Yes, frozen shrimp works just as well, but make sure to thaw them completely and pat them dry before battering and frying.
Q: How do I keep the shrimp crispy after tossing in the sauce? A: To keep the shrimp crispy, you can serve the sauce on the side and dip the shrimp in it just before eating. If you choose to toss the shrimp, serve immediately after to prevent sogginess.
Q: Can I make this dish in advance? A: This dish is best enjoyed fresh, as the crispy coating tends to soften after a while. However, you can prepare the sauce ahead and fry the shrimp when you’re ready to serve.
With these steps and tips, you’ll be able to recreate this delicious Crispy Orange Shrimp that’s sure to impress anyone at the dinner table. Enjoy!
Crispy Orange Shrimp
Ingredients
- 2 pounds medium to large shrimp 18-20 count – peeled and deveined
- 1 cup cornstarch
- 1/2 cup canola oil or more
- Orange Sauce:
- 2 cloves garlic minced
- 2 tablespoons soy sauce
- 1/2 cup honey or maple syrup
- 1 orange zested
- 1/4 cup orange juice no sugar added
- 1 tablespoon mirim
- 1/4 teaspoon crushed red pepper flakes
- Garnish:
- green onions
- sesame seeds
Instructions
- First, add all the sauce ingredients to a small bowl and whisk until combined.
- Next, pat dry the shrimp and add it to a large bowl. Add the cornstarch and toss to coat well.
- Heat the oil in a large frying pan over medium-high heat. You need about 1 inch of oil to cover the bottom of the pan.
- In batches, fry the shrimp for 2-3 minutes on each side until brown and crisp. Make sure to NOT overcrowd the pan.
- Drain onto a plate and DO NOT use paper towels.
- When done frying the shrimp drain the oil, give the prepared sauce a stir, and add it to the pan.
- Heat the sauce for a minute or two, and add the shrimp.
- Very gently toss to combine and cook for about 1-2 minutes or until the sauce has thickened.
- Serve immediately as an appetizer or with rice, garnish with green onions and sesame seeds.