Honey Orange Firecracker Shrimp

Honey Orange Firecracker Shrimp is sweet, spicy, sticky and crispy and so easy to make you’ll throw your Chinese food takeout menus away!

Honey Orange Firecracker Shrimp is sweet, spicy, sticky and crispy and so easy to make you'll throw your Chinese food takeout menus away!

Honey Orange Firecracker Shrimp was a last minute swap for the Orange Peel Shrimp we were going to make last weekend (based on my P.F. Chang’s Orange Peel Chicken recipe). Instead it turned out I hadn’t bought the tomato sauce for the recipe so I hopped onto AllRecipes to see what quick shrimp dishes I could make.

Lo and behold Honey Orange Firecracker Shrimp. It is so easy to make, the ingredients are all ones I have in stock at all times and it tastes…. AMAZING. Honey Orange Firecracker Shrimp is sweet, spicy, sticky and crispy and so easy to make you'll throw your Chinese food takeout menus away!

This may actually permanently replace Orange Peel Shrimp in our house!

How to make Honey Orange Firecracker Shrimp:

  • Add Sriracha instead of crushed red pepper, the creamy sauce will blend more thoroughly than the chili flakes.
  • Add some steamed carrots to the pan, they would go great with the sauce.
  • Roast up some vegetables on the side (375 degrees, 2 parts canola oil to 1 part soy sauce until browned).
  • You can absolutely use chicken or pork in place of this shrimp.
  • If you want a thicker coating dip the shrimp in flour, then egg and finally coat in cornstarch.

Honey Orange Firecracker Shrimp is sweet, spicy, sticky and crispy and so easy to make you'll throw your Chinese food takeout menus away!

Looking for more Asian Food?

Tools Used in the Making of this Honey Orange Firecracker Shrimp:
Honey: The best deal on honey you’re going to find online that you know for sure is real honey, only $4 a pound. Or buy it in the store for even less!
Citrus Zester: This zests the rind and removes the peel without the pith in perfect strips too, I LOVE this tool.
Wok: Great for high heat, quick cooking. This wok is a great addition to your kitchen if you love cooking Chinese food or stir fries in general.
Large Frying Pan: I use this Cuisinart for most of my non cast iron cooking unless I am going with a stainless steel option, then I choose my All Clad.

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Honey Orange Firecracker Shrimp

Honey Orange Firecracker Shrimp is sweet, spicy, sticky and crispy and so easy to make you'll throw your Chinese food takeout menus away!
Yield 6 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main
Cuisine Chinese
Author Sabrina Snyder

Ingredients
 

  • 2 cloves garlic minced
  • 1 1/2 teaspoons  soy sauce
  • 1/2 cup honey
  • 1 orange zested into thin strips
  • 2 tablespoons orange juice
  • 1/2 teaspoon crushed red pepper flakes
  • 2 pounds shrimp 18-20 count peeled and deveined
  • 1 cup cornstarch
  • 1/2 cup canola oil
  • green onions for garnish
  • sesame seeds for garnish

Instructions

  • Add the garlic, soy sauce, honey, orange zest, orange juice and crushed red pepper flakes to a small bowl and whisk until combined.
  • Add the shrimp to the cornstarch and coat well.
  • Heat your oil in a large frying pan over medium high heat.
  • In batches, cook the shrimp for 2-3 minutes on each side until brown and crisp.
  • Drain onto a plate (don't use paper towels or it'll steam on the paper towels).
  • When you've finished frying the shrimp drain the oil.
  • Add the sauce back to the pan and add the shrimp on top.
  • Toss to combine and cook for 15-20 seconds or until the sauce has thickened (this will not take long, all the cornstarch on the shrimp will thicken it quickly).
  • Serve immediately, garnish with green onions and sesame seeds.

Notes

Adapted from AllRecipes

Nutrition

Calories: 491kcal | Carbohydrates: 44g | Protein: 31g | Fat: 21g | Saturated Fat: 2g | Cholesterol: 381mg | Sodium: 1265mg | Potassium: 147mg | Fiber: 1g | Sugar: 24g | Vitamin A: 70IU | Vitamin C: 12.2mg | Calcium: 226mg | Iron: 3.5mg
Keyword: Honey Orange Firecracker Shrimp

Honey Orange Firecracker Shrimp is sweet, spicy, sticky and crispy and so easy to make you'll throw your Chinese food takeout menus away!

Honey Orange Firecracker Shrimp is sweet, spicy, sticky and crispy and so easy to make you'll throw your Chinese food takeout menus away!
Honey Orange Firecracker Shrimp is sweet, spicy, sticky and crispy and so easy to make you'll throw your Chinese food takeout menus away!
Honey Orange Firecracker Shrimp is sweet, spicy, sticky and crispy and so easy to make you'll throw your Chinese food takeout menus away!
Honey Orange Firecracker Shrimp is sweet, spicy, sticky and crispy and so easy to make you'll throw your Chinese food takeout menus away!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. Loved this recipes Sabrina!!! I needed quick so prepared as written with just the cornstarch as a coating but I did season my shrimp. I didn’t have siracha so I added some hot sauce. Will definitely be making again. Thanks for sharing.

  2. This recipe is oh so delicious. I love the orange zest! I also doubled the sauce but used ¼ cup honey as I do not care for terribly sweet dishes. I cooked the shrimp separately, drained them on a wire rack and added them to the sauce just before serving. They did remain crisp. The amount of heat may be adjusted as well. These changes did not change the integrity of the dish at all and look forward to making it again soon. Thanks for a fantastic recipe.

  3. Sabrina, thanks for a fantastic recipe. This can be altered to taste without sacrificing the integrity of the dish. I doubled the sauce, as others suggested. I cooked the shrimp and drained them on a wire rack then added them to the sauce. The crisp coating of the shrimp held up. Since I do not like overly sweet tastes, I only used ¼ of the honey. If someone wants it sweeter, add more. That is the beauty of the dish. Then I added the shrimp into the sauce and served it over rice cooked with onion and bell pepper. Not a hard dish to prepare, but oh so worth it.

  4. Delicious, next time I will double the sauce but not the honey. I used orange juice, sirracha and the zest of a lime. Garrnished with sesame seeds and green onions. A family favorite, fast and easy.Thanks!

  5. Great recipe! I used a bit less honey and added salt and pepper to the cornstarch, but turned out great. This is the first time I’ve used just cornstarch to coat, wow, worked great!

  6. Made this tonight and it was delicious! I should have doubled the sauce but otherwise… excellent! Will absolutely make again!

  7. 5 stars all the way. This was amazing and I’ll be including it whenever I make Chinese food at home, which is frequently. One thing I would recommend – especially if making more than one dish: cook the shrimp, set aside, add sauce ingredients to pan, stir until thickened – keep warm until ready to serve THEN combine sauce and shrimp – this ensures the shrimp will stay crispy which is really key to this dish. Thank you for sharing this wonderful recipe. By the way, the name is a little bit misleading – I took firecracker to mean it would be hot but the red pepper flakes barely register – I may double the flakes next time. Oh, and I needed double the oil for cooking the shrimp.

  8. 5 stars all the way. This was amazing and I’ll be including it whenever I make Chinese food at home, which is frequently. One thing I would recommend – especially if making more than one dish: cook the shrimp, set aside, add sauce ingredients to pan, stir until thickened – keep warm until ready to serve THEN combine sauce and shrimp – this ensures the shrimp will stay crispy which is really key to this dish. Thank you for sharing this wonderful recipe. By the way, the name is a little bit misleading – I took firecracker to mean it would be hot but the red pepper flakes barely register – I may double the flakes next time.

  9. Really delicious, perfect recipe. Everyone loved it. I doubled the sauce without doubling the crushed red pepper ( I was afraid it would be too spicey, but may add all of it next time) . Would probably be equally good with chicken or thinly sliced beef.

    1. I am asking this again because it is so good. Have used both shrimp and chicken and doubled the sauce but now I will be making it for a crowd and wonder what I can do to increase the sauce without making 4 or 5 times the usual amount. It seems that would be too sweet with all that honey but we actually want enough sauce to put some on our rice. What about adding some chicken broth to increase the amount?

  10. Followed the recipe but added 2 tsp of sriracha to cut down the sweetness and it was delish! My boys like extra heat so they added extra at the end. This was a winner!!

  11. Unbelievably tasty. This was an amazing easy recipe that tastes like you’re in an upscale restaurant! Thank you!!! I used avocado oil with a few drops os sesame oil for frying. I tried tongs but one shrimp turnover and the cornstarch came off of that side so recommended using a flipper. This is a keeper. I served it on jasmine rice with stir fry veggies

  12. Hi! Curious. What this previously cooked shrimp or raw that you used? I feel like pre-cooked and then frying would make them rubbery? Thank You, babe!

  13. Just discovered your recipes & I’m in hog heaven!; spent some time exploring recipes. Had this for supper. Excellent instructions (nibbled on some before the sauce & they were like popcorn shrimp). This was “Pa” approved! Only change made was using vegetable oil instead of canola. Thank you SO much for expanding my horizons!

      1. Larger shrimp was on sale this week, so that’s what I used. Size may matter in this case because “balance” was spot on with smaller shrimp. I proceeded as usual with larger shrimp, but later made another batch of the “sauce” and spooned over. I just love that citrus-y flavor.
        Also, (a note) – in our grocery store the sesame seeds cost more (per oz) in the spice isle than they do in the “ethnic” section.
        Thank you again.

        1. I almost always buy the Badia spices in any store. These spices are just as high quality as McCormick (publicly traded company) and they sell for a lower margin and that is why they are inexpensive. Some companies don’t have to make a killing off of consumers.

  14. The hardest part was shelling and deveining the shrimp. Probably will pay more for the pre-processed shrimp next time. Needed about double the oil, but add it as needed or the first batch will be deep fried… after you’ve tried it once you can adjust the sweetness, orange and heat. A bit too much on the first two and not enough on the last for me but my husband thought it was perfect! Thx so much for yummy yummy yummy

  15. I am dying to make this recipe, but was wondering if I could double the sauce ingredients in this recipe. Do you eat these alone or service with rice, I’ve printed the recipe, so I will wait for a response before cooking it. But just reading the recipe alone, I would give it a 5 star rating.

    1. Yes, you can double the sauce if you’d like. We love this with rice, but you can serve it with a vegetable or even by itself. I hope you enjoy it!

  16. If using sriracha instead of crushed red pepper, how much should we use? Can’t wait to try this!

  17. I absolutely love Panda Inn’s Sweet and Pungent Shrimp, this looks identical to theirs. I can’t wait to try it.

  18. Followed the advice of using sriracha instead of pepper flakes and also the suggestion to use flour, egg and cornstarch for a deliciously thick and crunchy exterior.

    Everyone who tried this was impressed, as was I. Thank you for sharing.

  19. I did add some Mochiko rice flour to the cornstarch to give it a little more depth- I also drained the shrimp when they were done cooking on top of my grease splatter mesh (instead of a plate) to avoid any additional steaming. Amazing!  I followed your marinate to a tee and it turned out perfectly. Lots of flavor! Thanks for the recipe!

  20. This was excellent! I didn’t want it to be too sweet, so I used much less honey. I also added more orange juice and walnuts. The walnuts gave it another texture. Everyone loved it!

    1. I wouldn’t use pre-cooked it could become pretty rubbery. Sorry for the delay in responding, it got snagged in my spam filter.

  21. I plan to make this recipe soon. 
    My question is this, what does the corn starch do to the shrimp upon frying them? 

  22. This is delicious! Highly recommended. For anyone using a regular 12 inch frying pan to fry the shrimp, I recommend increasing the amount of oil to 3/4 cup. Using half a cup resulted in the last batch of shrimp having barely any oil to fry in.

  23. I love all the things about this dish: sweet, spicy, sticky & crispy! Can’t wait to give it a try! Delicious!