Orange and Honey Glazed Shrimp is a delicious, quick and easy recipe of plump shrimp bathing in a sweet n’ spicy orange glaze served with jasmine rice. It’s a lightened up version of the classic dish found in Chinese restaurants that’s full of flavor without being overly sweet.
Plus, it’s satsuma mandarin season! Those small, sweet, seedless, easy-to-peel oranges started showing up in the market a couple weeks ago, and I couldn’t have been more stoked!
Between these little gems, blood and sumo oranges, you can definitely expect to see more orange inspo right into the new year.
How to Make this Shrimp Recipe
As you can see the freshly squeezed orange juice is the main glaze ingredient with honey coming in second. These two flavors work so well together and get even better with soy sauce and fresh herbs. Then you can dial up the spice with crushed red pepper.
As for the shrimp, I like using 21-25 count per pound. Costco sells them frozen already peeled and deveined so all I have to do is give them a good rinse and pop off the tails. Some recipes I leave the tails on but this one is better to remove them.
You can start sauteing the shrimp while the sauce simmers then simply marry the two when done. Adding fresh herbs and green onions at the end gives the shrimp that extra pop of flavor and color. So good!
Serve up these plump, glossy beauties over your favorite rice or Asian noodles and dig in! Hope you enjoy!
What to Substitute
- This glaze would totally rock on scallops, fish, chicken, pork, beef and lamb.
- You don’t have to use satsumas. Use any kind of orange you like! And if strapped for time, reach for the carton and pour.
- Sub maple syrup, agave, or light brown sugar for honey.
- Omit the soy sauce to keep the dish completely gluten free.
- Spice things up more with a minced jalapeño.
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Here are more mouthwatering quick & easy dinner ideas!
- Caramelized Salmon
- Pumpkin Chickpea Chili
- Pork & Pear Stir Fry Noodle Bowl
- Thai Red Curry Shrimp
- Sheet Pan Roasted Halibut with Shiitake Mushrooms
- Sesame Beef Stir Fry with Asparagus & Sweet Potato
- Sheet Pan Salmon & Broccoli with Soy Mustard Glaze
Orange and Honey Glazed Shrimp
- 1 ½ cups fresh orange juice
- 1 tablespoon orange zest
- 3 tablespoons honey
- 2 tablespoons soy sauce
- ¼ teaspoon red pepper flakes, optional
- 2 tablespoons water
- 2 teaspoons cornstarch
- 4 tablespoon olive oil, divided
- 2 pounds (21-25 count) shrimp, cleaned, deveined, tails removed
- Kosher salt and black pepper
- 3 green onions, thinly sliced
- 2 tablespoons fresh parsley, chopped, plus extra for garnish
- 2 tablespoons fresh cilantro, chopped, plus extra for garnish
- Steamed jasmine rice, for serving
- In a medium saucepan, bring the orange juice, zest, honey, soy sauce, and red pepper flakes to a boil. Reduce heat to medium.
- In a small bowl, combine the water and cornstarch. Whisk mixture into the saucepan. Simmer 5 minutes until thickened and bubbly.
- Keep sauce warm on medium-low heat while sautéing the shrimp.
- Heat 2 tablespoons of olive oil in a cast-iron skillet or high-rimmed, large sauté pan over medium-high heat.
- Season shrimp with salt and pepper. Add half of the shrimp to the pan. Cook until just opaque in center, about 2 minutes on each side.
- Transfer shrimp to a medium bowl. Cover with foil to keep warm. Ditch oil in the skillet and wipe with a paper towel.
- Heat the remaining 2 tablespoons in the skillet. Repeat cooking the remaining shrimp, about 2 minutes per side.
- Return the first batch of shrimp to the pan. Stir in the orange honey glaze.
- Remove pan from heat. Add green onions (reserve some for garnish), parsley and cilantro. Season to taste with salt and pepper.
- Serve shrimp with cooked rice. Garnish with extra parsley, cilantro and sliced green onions. Enjoy!
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