Stir-Fried Shrimp with Spicy Orange Sauce Recipe (2024)

Made to recipe, super-easy. Served with plain white rice & Sunset's sesame spinach salad. Great supper.

Delicious!!! Easy! Served over rice with broccoli on the side, will make again. Also the sauce would be good with chicken or pork!

Delicious; served over brown jasmine rice with Oxmoor House-Asian Stir Fry Vegetables and crisped some wonton chips in the oven.

Yummy, yummy flavors and so easy to make. My family loved this recipe and it will be a keeper. I served it over pasta.

Loved it. I substituted mae poi (sweet chile sauce) instead of the chili paste. I also added snap peas and white onion and served it over jasmine rice.

Loved it! Made as is except added snap peas and served it with angelhair pasta.

used tilapia in place of shrimp EXCELLENT!

Excellent...the whole family loved it. I felt that it needed more sauce, though. I coated shrimp in 2T cornstarch (plus a little salt and pepper.) Then used 2/3C orange juice rather than 1/4 C which is called for. Left the other sauce ingredients more or less the same. Added a spritz of lime juice at the end for freshness. Also added a small can of sliced water chestnuts, and some broccoli (precooked in microwave.) Served with rice noodles. Will make again.

This is a great recipe. Fast simple and great taste. I used too much garlic - 3 large cloves - will use half that next time. We like hot peppers in my family but a tablespoon of chili paste was too much. Will back off of that next time as well. This is sooo good that it will go into our regular rotation. Yummmmmy!!

I guess I'm the odd man out. We didn't like this too much. Seemed like it was missing something.

This is a delicious, satisfying dish! I will make it again many times, I'm sure. The flavors were wonderful, loved the sauce. I didn't have the chile paste so I used Sriracha sauce to taste and it worked great. I used a little orange zest like others suggested and threw in fresh spinach to wilt at the very end of the shrimp cooking. I put the spinach and then the shrimp mixture over rice and it looked and tasted terrific!

Excellent with not a lot of prep involved, added green pepper and a few snow peas, served over brown rice. Certainly worth a try.

Loved the flavors. I used the chili paste, but will add about half next time. We don't have wimpy mouths around here, but everyone was breathing a bit of fire. Overall a great make again dish. Can't wait to try it with chicken.

WOW! Easy and deeeeelish! I followed the other posters' advice and added fresh orange zest. Used one pound of shrimp but kept the sauce the same, added a heaping handful of sugar snap peas.. Served over soba noodles because that's what I had on hand. Husband went wild for this and I liked it too! Will definitely make it again with chicken or beef as well. Waaaaaaaaaaaay good!

I used about 1/4 tsp sriracha instead of chili sauce. A little more cornstarch will thicken up the sauce. I added a little orange zest and some chopped almonds for garnish. It was excellent. Would definitely make again.

Great recipe! Works great with chicken too! Whole family loves it and it's easy enough for week nights. May want to cut back on chili paste if you don't want a kick.

Very delicious recipe. I added some grated orange rind and a tsp of frozen orange juice concentrate. Also, thankfully, I reduced the chili garlic sauce to one tsp - which added plenty of spice for my family. I added cilantro instead of scallions since I This will be added to our list of favorites.

Good flavor, easy but a bit too spicy for my pallet and I only added 1/2 teasepoon of the chili paste. Will try again with no spice.

Delicious! I also used sriracha instead of chili paste, added about half an onion to the garlic and ginger in the beginning, and minced about half of a mango into the sauce. I really liked the addition of the mango (happened to be ripe just in time) little added bit of sweetness and texture. Overall a great recipe. Definitely will do again.

I've made this many times just as written. We serve it over multigrain spaghetti. Fabulous!

Wow, finally a stir fry worth keeping in my recipe box. I always play w/recipes for my family we like more spice. So I added dried habenero pepper flakes. Served mine over this spaghetti pasta, with a side of broccoli and slices of oranges. Thank you! Mj from Texas

Crazy good! However, it is too spicy for my 7 year-old.

A M A Z I N G !!!! I served over steamed broccoli and it was just awesome. I have also made it with beef, tripling the sauce, splitting it in half and then using half the sauce to marinade the beef in. I am in total awe of this recipe, it is just FANTASTIC!!

This dish was a big hit with the whole family. I added a little extra chile paste and some orange zest.

OMG!! This is delicious!! I have been craving chinese and decided to try a dish at home. No need to go to a restaurant again! Save the calories, fat and money and make this dish at home. Very easy to make. I served it with brown rice and steamed broccoli. I didn't even need to season the broccoli just let the sauce do it. I can't wait until tomorrow to have the left overs for lunch!!!

Made this last night. It was to die for. Only used 1lb of shrimp, but made all of the sauce. Cut the honey to 1 tbsp, and used the orange zest as previously suggested. I used prepared ginger in the tube. We used the Udon noodles as suggested. Added extra scalloins as garnish Served it with steamed sugar snaps seasoned with a splash of soy sauce and sesame oil, then sprinkled with toasted sesame seeds. The presentation was beautiful, but the taste was better. This is definitely a dish I would serve to guests!!!!!!!!!!!

So good, quick and easy, served with a side of stir fried veggies...

So easy and delicious! I used frozen, cooked shrimp. I let it thaw then cut each piece in half. After I added the honey, soy mixture with the ginger and garlic, I added the cornstarch and thickened the sauce. When it was thick, I added the shrimp to heat through. I served this over whole wheat spaghetti that I had drizzled with a little sesame oil and soy sauce. Everyone loved it. Next time, I will also add some broccoli or snow peas.

This is quite good and very easy to prepare. Next time I'll try it with chicken. We served it over jasmine rice and had a thai-style cucumber salad on the side. Perfect for the times when the cravings for chinese food are strong but with much less fat and calories.

Made exactly as written. So, so good and very quick and easy. I ate the shrimp and sauce over fresh spinach, the husband and kids ate it over pasta. A little spicy for my little ones, but I will definitely make this again!

I made this with cubes of chicken breast and served with udon noodles. It was yummy. Next time I might add a little more ginger, but that's one of my favorites.

This dish is AMAZING. My husband kept talking about it hours after we ate dinner!! I followed the recipe exactly as written, and it was so flavorful and delicious. Thank you!

We really enjoyed this dish, just wish the orange flavor was stronger. Next time I will try some orange zest as another reviewer suggested. I found the spiciness was initially deceiving. I did not notice it in the first bite or two but it really built over time. Like others I added extra veg, sauteing chopped red bell pepper, onion and celery with the garlic and ginger and then adding snow pea pods when I mixed in the sauce. We like veggies with our meal and they were all great additions. I then served pot stickers and mixed fruit (a nice complement with the spicy sauce) on the side.

Made it with the Udon noodles. Thought it was great. I thought the spice was just right, but husband thought it was a little too spice (his lips were burning).

I cut the honey in half. Too sweet for me.

I have made this many times since I saw this recipe a few years ago. I omit the chili sauce and allow the adults to add chili oil to their portions to taste. I also double the sauce and serve over rice. The kids love to have the sauce soaked into the rice.

This dish was absolutely awesome. Hubby said that this is one of his ALL time favorites!

I thought this was really tasty - just like something out from P.F. Chang's. As many mentioned, I also reduced the amount of chile paste to 1 teaspoon so it was not too spicy for my 7 year old.

Yum! I cut the oil to 2 tsp (just don't need that much, especially in a non-stick pan). I also cut back slightly on the chili and was glad I did.. and next time I might add a little orange zest to up the citrus flavor a bit.. but all in all VERY good, and will definitely make again.

There was nothing really wrong with this recipe it just didn't excite me. I think if I were to make this again I would half the soy sauce. I did make more sauce then recipe calls for but the soy just didn't seem right with the sweet and spicy components. I used brown rice with it and it seemed like a good combo.

Yum! Yum! Yum! The only change I made was to halve the stir-fry oil, didn't need 2 tablespoons when using a non-stick pan. Also, I only had a pound of frozen shrimp, and no udon noodles, so I used fettucine. Great!

Good recipe made great with a few tweaks. I used a teaspoon of chile paste; a tablespoon would make this very spicy. I also only used 1 lb of shrimp so I would have a better sauce to shrimp ratio. Turns out I should have doubled the sauce any way since it was so tasty. Lastly, I added orange zest to the sauce to enhance the orange flavor.

this is so good, I also add frozen stir fry veggies to it

Really, really good. I didn't have chili paste with garlic, so I used Sriracha hot chili sause instead. I also didn't have rice wine vinegar and used regular wine vinegar. Regardless of these substitutions, it turned out amazing. This is going to become a regular in our household.

Yum!!! A little spicy, but both my girls liked it (they're very picky)!! Served over brown rice. I couldn't find chili garlic paste so used chili garlic sauce, which worked just fine. May add red pepper and/or broccoli next time to add veggie and color.

Amazing! Also used a bit of dark sesame oil with the canola oil for a more complex flavor. Interesting but light, love it with the udon! Amazing!

I loved this! I skipped coating the shrimp with cornstarch and doubled the sauce recipe, using 1 1/2 Tbs. of honey. I added the cornstarch to the sauce mixture to make it thicker, and also added some fresh orange zest to the sauce.

Very good...my husband asked for seconds!The honey was a bit overpowering so I will cut it in half next time or try the agave as a previous reviewer did. I didn't have the chili paste but I did have sweet chili sauce so I used 1 tblsp of it and 1 tblsp of frozen roasted jalapenos mmmm good!

Great recipe, but way too much soy sauce. Used 1/2 tsp soy sauce, added orange rind, used sweet chili sauce instead of sambal and used 1/2 tsp ginger. Excellent served over spinach with fresh oranges. Family loved it

It was fabulous and easy. We substituted agave for honey because we didn't have any honey, but it still came out great

This is a great recipe. Make sure not to overcook the shrimp and it will come out amazing. Satisfies my craving for Chinese food! Served over brown rice.

This will be my go-to stir fry recipe from now on. It is so delicious. I have made it with shrimp and also substituted chicken, which worked great. I also added frozen snap peas while cooking the shrimp/chicken to make the dish a little more substantial. I also like this recipe because if you cook regularly you will probably have most of these ingredients, so it doesn't cost a ton to make.

Very delicious and will certainly make again. It had just the right flavors and was not too spicy (with the addition of the orange zest to the sauce). I substituted rice garlic vinegar for the rice wine and used powdered ginger. We served up jasmine rice that I flavored with green onions, orange zest, and ginger. Yum

Super easy and super tasty. Reminiscent of PF Chang's Orange Peel Shrimp. We served over brown rice with sautéed spinach on the side. Will definitely make again.

This recipe is great! I use sriracha as my chili paste and give it an extra squirt because we like it really spicy! I also added a little lemon juice to the mixture and think that even more citrus (either juice or zest) would help the flavor. I've made this recipe twice already and served it with some quick homemade fried rice. We love it and will be adding it to our favorite meals list.

It was so good! i used more cornstarch and it turned out fantastic. i also mixed up some sauce to drip over some good linguine noodles, it turned out way better than i expected! such great flavors!

This was good, but I should have read these reviews before making! Next time, I will add orange zest. I was also light on the pepper flakes, and I will add more next time. I added extra ginger and garlic, and will do that again as well - we really like strong flavors.

This recipe was delicious! I added some orange zest along with the rest of the sauce ingredients after reading some other reviews that were critical of the flavor, and I was very satisfied with the result. I will definitely make this recipe again, and maybe try it with chicken or another kind of meat.

This dish was alright. I stir fried broccolini and green beans before I added the ginger and garlic. Next time I will use more orange juice; the sauce didn't taste like oranges at all: just sweet and savory.

Great! Easy, fast and delicious. It was spicy, but we love spicy so that was a plus.

This was delicious -- very flavorful and spicy. I, like others mentioned, also made the full recipe sauce (with a bit extra chili paste) but only half the shrimp (and half the oil, garlic, ginger and onions). Served with brown rice and steamed sugar snap peas. Will definitely make again.

We loved this delicious and easy dish, but it definitely needs vegetables! I made the recipe as written, but I used fresh chives instead of green onions because I had them on hand. I did wait to add them in until just before serving to retain their flavor. We will make it again, but double the sauce (but with only 2-3 T of honey) and serve over steamed broccoli or sugar snap peas and rice. Toasted sliced almonds would also make a delicious texture and flavor addition.

This recipe was so easy! I taught my 12 year old how to make it! I served it over basmati rice and it is now our new family favorite.

delicious. don't get too wacky with the chili sau

This was good. It's just two of us so I used 1/2 amount of shrimp but created the same amount of sauce. I like spicey so I added a bit more chili paste. My sauce had a funny texture so I will try again and thin with water. Not sure if it was the cornstarch or what but will keep refining this one. Otherwise, a good, easy solid recipe for during the week.

Followed the recipe; was not a hit...if the spice was not there, it would have been bland

This was very good and really liked the sauce. I halved the shrimp portion and kept the sauce amounts the same. I did not use chili sauce but put in a few red pepper flakes.

So easy! The only thing I did different was to make a more mild sauce. I used 1 tsp of chili sauce instead of 1 Tbsp because my kids would not have eaten it otherwise! I went and got Panda Express noodles because my store did not have udon noodles. It was a great comprimise! Will be making this one over and over!

Excellent! Quick, easy, and husband says best CL recipe yet. I took others suggestions and used 1lb of shrimp with full sauce recipe and this was perfect. Used orange peel in the sauce and this made the orange flavor stand out a bit more, only used 1 tbsp of honey and substituted tamari for the regular soy sauce. It is spicy as others have suggested, we liked it. Served with brown rice and some snap peas. Really, really great!

So good and very easy. I used bottled minced ginger and didn't have the rice wine vinegar so used cider vinegar instead. My hubby thought it was too spicy but I didn't at all. Will make again, maybe with less chili paste for the hubby.

Delicious! Easy, flavorful meal with a kick to it! I made it for my boyfriend and I last night. I added a bit more orange juice than it called for because I wanted a very orangey taste. I also ended up adding about a 1/2 tbsp of cornstarch to the sauce to make it a bit thicker. Otherwise I made the recipe as is. Tastes good the next day as well - the flavors mix together even more. It was a big meal for two people, so next time I will reduce the amount of shrimp to 1lb or a little less and add in some snap peas, peppers and pineapple. will be making this again

This dish was great. I followed the advice in this comment section and doubled the sauce. At the same time I reduced the honey by a tblspn since I do not love sweet sauces. The sauce was very spicy, but plentiful (I threw about a third of it away, but better than not enough!). I would definitely make this dish again.

Amazingly good and my entire family (including 2 young kids) loved this!! I made it 3 nights ago and they've asked for it again every night since then. Best of all, it's super easy and fast to make. I made it exactly per the recipe except I used Sweet Chili Sauce in place of the hotter sauce (can't recall what the recipe calls for). So good!!

This is an amazing recipe! I was surprised how great it tasted, it's better than restaurant dishes! I added some additional veggies. I would double the sauce if you like a lot of sauce. I plan to make this as an appetizer for my next party.

Whole family enjoyed this, and was quick to make. I added thinly sliced green pepper with the garlic and ginger, and garnished with shredded carrots when serving to add some color and veggies. I would make this for company for a casual, Asian themed dinner.

We love this recipe. I've made it with chicken and shrimp. Pre-cooked frozen shrimp work too, just be sure to thaw and not overcook. Also, I've added in pineapple, peppers, and/or tomatos depending on what's onhand.

This is so easy and so wonderful. I will make this for guests. I served it over rice and with a simple salad.

I made this for a quick, week-night meal for myself and my boyfriend. It turned out great! It was very easy and included items I usually have on hand. It is spicy - I may reduce the chili next time around. One note, if you like a lot of sauce in your stir-fry, I would double it. I used only half the shrimp but kept all other ingredients the same and was pleased with the amount of sauce. It wouldn't have been enough for me had I used an entire pound of shrimp. This is definitely one I'll be making again.

I cut the shrimp in half since there were only 2 of us, but made the full sauce recipe. Very good, I would certainly serve to company for a casual dinner party.

We LOVE this recipe. One of our favorites!! Lots of flavor & so easy!! The chile paste gives it some bite. Make exactly like recipe. Serve with rice and usually sugar snap peas.