If you like some spicy heat, this Sriracha Orange Shrimp recipe is for you. It’s a complete meal with both vegetables and noodles in one pan. Or, leave the noodles out and use “zoodles” for an extra healthy version.
Stir fry recipes are known for being speedy. This one is no exception. Just likeĀ Sweet and Sour Pork and Beef Vegetable Stir Fry, the prep takes longer than the actual cooking. But you can take a few short cuts to make it even faster. Read on for suggestions or, just jump down to the recipe.
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In addition to being speedy, the other great thing about stir fry recipes is that you can really customize the veggie options. Harvest season? Use lots of fresh local vegetables like carrots, sweet peppers, zucchini, greens….the list is endless. Winter? Use imported or even canned options like bamboo shoots, baby corn cobs etc. Feeling lazy? You can actually buy stir fry mixture already chopped up and ready to go. No judgement here. And frozen broccoli is perfect for Sriracha Orange Shrimp because it’s already blanched so you just toss it in with the other veggies.
Those of us who live in the great white north don’t have shrimp boats nearby to grab some of the day’s catch. But there are lots of good choices in the freezer section. I don’t recommend small shrimp because they cook so quickly it’s easy to end up with over cooked shrimp. I’ve said this before, if they end up in the shape of an “O” they’re over cooked. I do, however, recommend buying shell on shrimp because they’re less likely to get freezer burn. But you have to peel them so no judgement if you use peeled.
I like to marinate the shrimp for about an hour before cooking them. There are no acidic ingredients in the marinade so it’s ok to leave them for a few hours, or even prep them earlier in the day. Shrimp are delicate so a marinade that has an acidic ingredient like lemon juice or vinegar would negatively affect their texture. Just a tip for future reference! But if you’re short on time, no worries, just toss the shrimp in the marinade ingredients first and let them sit for the few minutes while you prep the other ingredients.
To noodle or not to noodle? That is the question. My answer is both! You don’t need a special tool to make zucchini noodles. Look for a hand held julienne peeler. Peel strips from the outside of the zucchini, turning it often and stop once you get to the seedy middle part. If you’re opting for the no noodles version, use 2 zucchinis. They get soft quickly and really reduce when cooked so it might look like a lot at first but don’t worry.
Any kind of “real” noodles are great in Sriracha Orange Shrimp. There are many types and sizes of noodles, made with rice, flour and even bean threads. Think rice noodles, vermicelli, Lo Mein etc. Check the package for cooking instructions because some need to be boiled and others just need a quick soak in hot water. But did you know you can buy stir fry noodles that are pre cooked and just need a couple minutes in a hot pan? They’re definitely a good short cut option.
Wait until the end to add the “zoodles,” seared shrimp and sauce. Fresh squeezed orange juice and zest adds excellent flavour to the sauce but if you prefer, just use regular orange juice. A quick toss in the pan will thicken the sauce, coat the ingredients and reheat the shrimp. The amount of sriracha in this recipe is for a pretty good kick of heat. Feel free to increase or decrease to your liking.
If you make Sriracha Orange Shrimp, consider leaving a comment or rating below. Here’s the recipe:
Sriracha Orange Shrimp
Ingredients
- 14-16 large or jumbo shrimp peeled and deveined
- 1 Tbsp olive oil
- 1 clove garlic
- 1 tsp grated fresh ginger not ground ginger powder
- 1 tsp salt
- Ā½ tsp pepper use white pepper for extra heat
- 1 orange, juiced and zested about 1/3 cup orange juice
- 2 Tbsp orange marmalade
- 2 Tbsp soy sauce
- 2 Tbsp rice vinegar or 1 Tbsp regular vinegar
- 2 tsp sriracha sauce more or less to taste
- 2 tsp cornstarch
- 1 Tbsp sesame oil or olive oil
- 1 large carrot, sliced or julienned
- 1 sweet pepper, sliced into thin strips
- 1 cup snow pea pods remove strings if necessary
- 1 cup broccoli florets blanched or frozen and thawed
- 1 shallot, sliced thinly or half an onion
- 1 medium zucchini peeled into "zoodles"
- 200 g noodles such as lo mein about 6 oz
- 2 green onions, diced for garnish if desired
- 2 tsp sesame seeds for garnish if desired
Instructions
- Peel and devein shrimp if using unpeeled. Toss with olive oil, garlic, ginger and half of the salt and pepper amount in recipe. Refrigerate for a few hours if possible, otherwise refrigerate until all other ingredients are prepared.
- Zest orange to get about 1 tsp of zest. Squeeze as much juice as possible, ideal amount would be about ā cup. Add marmalade, soy sauce, rice vinegar and cornstarch, along with the rest of the salt and pepper. If using regular vinegar, use half as much as the acidity level is higher. Stir and set aside.
- Prep vegetables for stir fry. Some snow peas have "strings" that can be easily peeled from edge. If using frozen broccoli florets, rinse and drain to defrost. Feel free to use any variety of vegetables, aiming for about 4-5 cups in total.
- Pre cook noodles if using a type that requires cooking. Slightly undercook and rinse with cold water.
- Meanwhile, heat large skillet to medium and add shrimp, including marinade ingredients all at once. Spread out so they are not overlapping and leave undisturbed for 60-90 seconds, depending on the size. Quickly turn shrimp and cook another minute or so on other side. Remove from pan to clean plate.
- Add sesame oil to same pan and increase heat to medium-high. Add prepared vegetables (except zoodles if using) all at once and stir fry for 3-4 minutes. When vegetables are softening but still tender crisp, add shrimp back to pan, along with zoodles, noodles and sauce. Cook, stirring until shrimp is heated through, ingredients are well coated and sauce has thickened slightly.
- Serve hot and garnish with green onions and sesame seeds if desired.
This sounds so tasty. I like the variety of veggies.