Tuesday, April 23

Orange Peel Shrimp




I will occasionally get takeout from P.F. Chang’s when I don’t feel like cooking and always order the orange peel shrimp. This is my attempt at making it at home, which I think comes pretty close to the original recipe. The shrimp gets quickly cooked in a hot wok and then mixed with a sweet and spicy orange sauce that’s flavored with honey, soy sauce, and Sriracha. Because the sauce is mixed with a little cornstarch, it thickens in just a couple minutes and coats the shrimp with a thick, beautiful glaze. I like to serve it with some brown rice and sugar snap peas for a quick and easy weeknight meal.


Spicy Orange Peel Shrimp:
  • Combine 1/2 c. orange juice, 2 tbsp. soy sauce, 1/2 tbsp. cornstarch, 1 tbsp. honey, 1 1/2 tsp. Sriracha hot sauce, and the zest of 1 orange in a bowl and whisk until smooth.
  • Meanwhile, heat 2 tbsp. canola oil in a large wok until very hot and almost smoking.
  • Add in 3 thinly sliced scallions and 3/4 lb. peeled and de-veined shrimp.
  • Season shrimp with salt and pepper and cook for 2-3 minutes, or until they turn pink and opaque.
  • Add in the sauce and bring to a boil. Cook for 2-3 minutes, or until sauce has thickened and coated the shrimp.
  • Divide onto plates and serve with brown rice.
Serves two-three