Honey Orange Firecracker Shrimp is sweet, spicy, sticky, and crispy. It is so easy to make you’ll throw your Chinese food takeout menus away!
Dive into the vast ocean of flavors with our handpicked Chinese Food Recipes. From the crispy edges of fried dishes to the soft, melt-in-the-mouth delicacies, there’s something for everyone. Don’t miss out on the Egg Roll in a Bowl, the Chinese Honey Chicken, and the savory goodness of Slow Cooker Sweet and Sour Pork.
If you’re looking for a dish that encapsulates the richness of the sea with the zest of citrus, the Honey Orange Firecracker Shrimp is your best bet. Unlike the regular shrimp dishes that bank solely on the seafood’s inherent flavors, this dish adds layers of tang and sweetness, thanks to the orange and honey.
In the beloved animation Mulan, there’s an unforgettable comedic moment that would resonate with any food lover. As one character shouts “Order! Order!” in an attempt to bring some semblance of order to a group of rag-tag would-be soldiers in training, the scene amusingly devolves into them placing food orders instead. Among the shout-outs, one can distinctly hear a request for “sweet and pungent shrimp.” With its harmonious blend of sweet honey and zesty orange, punctuated by hints of spice, Honey Orange Firecracker Shrimp could very well be the cinematic sweet and pungent shrimp that was called for!
In any case, and often overshadowed by its popular counterpart, the Sweet and Sour Chicken, this recipe is a testament to experimentation done right. The burst of flavors, the crispy honey-coated shrimp, combined with the subtle kick from red pepper flakes, offers a gastronomic experience that is second to none. This dish traces its inspiration from traditional Asian cuisines, where citrus often plays a pivotal role in cutting through the richness of fried dishes. Perfect for weekend dinners or a lavish spread at a party, the recipe offers the warmth of homemade goodness with the sophistication of a gourmet dish. And if you’ve enjoyed this, do explore our Easy Honey Walnut Shrimp Recipe for another incredible experience.
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How to Make Honey Orange Firecracker Shrimp
The beauty of this dish lies in its simplicity and the harmonious melding of flavors. You don’t need a professional kitchen to whip this up. All you require are some fresh ingredients and your culinary passion. Now, let’s get down to business…
- Step One: Begin by preparing the sauce. Combine garlic, soy sauce, honey, orange zest, orange juice, and red pepper flakes in a plastic bowl.
- Step Two: Next, rinse the shrimp in cold water, pat dry, and then coat shrimp well in cornstarch. Feel free to discard the excess cornstarch at the end.
- Step Three: Then, heat oil in a clean skillet, and fry in batches until shrimp are golden and crispy. Let them drain on a raised cooling rack. Don’t place the shrimp on paper towels or they will lose their crispiness.
- Step Four: Once all shrimp are fried, reintroduce the honey sauce to the pan with the shrimp. Drop the temperature to medium heat, mixing until the sauce thickens and coats the hot shrimp. Garnish and serve!
Frequently Asked Questions
Cornstarch helps in achieving that crispy exterior when frying the shrimp. Everyone loves crispy shrimp!
If you want a thicker coating you should dip the shrimp in flour, then egg, and finally coat in cornstarch.
Yes, but ensure they’re thoroughly thawed and pat dry to avoid excess moisture during frying. You don’t want wet shrimp when frying.
Both provide a citrusy tang, with the zest giving a concentrated orange flavor and the juice adding a refreshing lightness.
The crushed red pepper flakes add a mild kick, but it can be adjusted as per preference.
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Key Ingredients in Honey Orange Firecracker Shrimp
Making this dish is a cakewalk, especially when you understand the ingredients’ roles. They’re mostly pantry staples, but let’s delve deeper. Everything can be easily found in your closest grocery store. Note: A Citrus Zester is a must! This zests the rind and removes the peel without the pith in perfect strips too, we this tool!
- Shrimp: The star of the dish. Ensure they are fresh for the best results. You could opt for prawns for a meatier bite. We prefer jumbo shrimp when available. As a note when looking for shrimp: orange shrimp has been cooked. Raw shrimp is grey.
- Orange Juice and Zest: They add a tangy sweetness. Freshly squeezed juice and finely zested peel elevate the dish.
- Honey: Honey adds a sweetness that makes the dish irresistibly good. You can use your favorite kind of honey or whatever is available. Bonus points if you are able to buy local raw honey from your local farmers market.
- Garlic: We are using fresh garlic. But if you only have garlic powder, only use a half teaspoon as it is more potent than fresh garlic.
- Salt and Pepper: You might notice we don’t add any salt or pepper to the dish. You can have some kosher salt and black pepper at the table when serving, just in case.
Alternative Cooking Methods for Honey Orange Firecracker Shrimp
Both these methods not only reduce the oil content but also retain the essential flavors and textures, ensuring you still get to enjoy a delightful Honey Orange Firecracker Shrimp dish.
Baked Method: If you’re aiming for a slightly healthier version without compromising the crunch, baking the shrimp is an excellent option.
- Preparation: Follow the recipe up to coating the shrimp in cornstarch. Preheat your oven to 400°F (200°C).
- Baking Sheet Prep: Line a baking sheet with parchment paper or a silicone baking mat. Place a wire rack on top of the baking sheet. This ensures even cooking and prevents the shrimp from becoming soggy.
- Arrange and Bake: Lay the cornstarch-coated shrimp in a single layer on the wire rack. Spray lightly with cooking spray to help them brown. Bake in the preheated oven for about 10-12 minutes, flipping halfway through, until they are golden and crispy.
- Sauce: In a separate pan, heat the sauce until thickened. Toss the baked shrimp in the sauce, ensuring they’re well-coated. Garnish and serve as per the original recipe.
Air Fryer Method: Air frying is another healthier alternative that still gives you that desired crispiness.
- Preparation: Follow the original recipe up to the point of coating the shrimp in cornstarch. Preheat your air fryer to 390°F (200°C).
- Air Fryer Prep: Lightly spray the air fryer basket with a non-stick cooking spray. This will prevent the shrimp from sticking.
- Air Fry: Place the shrimp in a single layer in the basket, ensuring they don’t overlap. Depending on the size of your air fryer, you may need to cook in batches. Air fry for about 8-10 minutes, flipping the shrimp halfway through, until golden brown and crispy.
- Sauce: In a separate pan, heat the sauce until it thickens. Once the shrimp are air-fried to perfection, toss them in the sauce to coat evenly. Finish with the garnishes as described in the original recipe.
Can Honey Orange Firecracker Shrimp Be Made Ahead of Time?
Absolutely! Prepare the sauce and marinate the shrimp in it overnight. The next day, just fry, toss and serve. It can be refrigerated post-cooking but is best enjoyed fresh.
Substitutions in Honey Orange Firecracker Shrimp
- Soy Sauce: Tamari or coconut aminos work for a gluten-free version.
- Vegetable Oil: Canola oil or peanut oil are suitable alternatives for frying due to their high smoke points.
- Red Pepper Flakes: If you want a milder flavor, you can reduce the quantity or omit them. For a spicier kick, consider adding chopped fresh red chilies. Add Sriracha instead of crushed red pepper, the creamy sauce will blend more thoroughly than the chili flakes.
- Cornstarch: Arrowroot powder is a good gluten-free alternative, giving a similar crispy texture when frying.
- Chicken: You can absolutely use chicken or pork in place of this shrimp.
Variations on Honey Orange Firecracker Shrimp
Crafting homemade meals like the Honey Orange Firecracker Shrimp not only lets you customize flavors as per your preference but also ensures fresh and quality ingredients. This recipe is proof that gourmet-style dishes can be recreated in the comfort of your kitchen. Dive in and enjoy the symphony of flavors!
- Tropical Punch: Add a splash of pineapple juice and some finely chopped pineapples to the sauce for a tropical flavor.
- Mandarin Style: Replace the regular orange zest and juice with mandarin oranges for a sweeter, tangier flavor.
- Lemon Twist: Replace orange juice and zest with lemon juice and zest for a zestier flavor.
- Sweet and Spicy: Add a touch of sriracha or hot sauce to the honey-orange mix.
- Carrots: Add some steamed carrots to the pan, they would go great with the sauce.
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How to Store Honey Orange Firecracker Shrimp
Serve: After cooking, the Honey Orange Firecracker Shrimp should not be left out for more than two hours. Keep covered when not serving.
Store: Place any leftovers in an airtight container with a tight-fitting lid and refrigerate. They will retain their flavor and texture for up to two days. However, for optimal crispiness, it’s recommended to consume immediately after cooking.
Freeze: While you can freeze the uncooked marinated shrimp, it’s not recommended to freeze the cooked dish as it may lose its crispiness upon thawing and reheating. If you do choose to freeze the uncooked shrimp, ensure it’s in a freezer-safe bag or container. When ready to cook, thaw in the refrigerator overnight and then follow the frying instructions.
Ingredients
- 2 cloves garlic , minced
- 1 1/2 teaspoons soy sauce
- 1/2 cup honey
- 1 orange zest , 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 vegetable oil
- 1 tablespoon green onions , for garnish
- 1 teaspoon 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. Set sauce aside.
- 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
Nutrition
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Photos used in a previous version of this post.
Excellent tasting meal. I added broccoli and red peppers, and I’m sure it would also be good with snap peas and carrots. Delightful sauce, not too overwhelming. Thank you so much. This will def be on repeat.
Wow! This was like something out of a restaurant. I did make a few small tweaks based on the comments of other reviewers. I cut back on the honey and increased the orange juice to compensate. The sauce was delicious but next time I would increase it a little bit. I also decreased the oil a little just to make it healthier and the shrimp still fried up nicely. A keeper for sure!
Very simple and quick, yet every bit as tasty as take-out. Perhaps more so. I didn’t have orange peel, so skipped that and put just a touch more juice. I cut the recipe down since I cook for two, and it was great.
This one didn’t work for me i followed the instructions but something went wrong. Maybe more description on the frying process?
This recipe is a winner. I used to be intimidated by cooking shrimp. I am so careful to make sure I do not cook the shrimp too long. My family loves this dish. It so easy to make, but seriously tastes like restaurant Chinese food. I make it frequently because hubby loves it so much. Also, I add pre cooked brown rice into the sauce after I add the shrimp.
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.
Thank you, Reenie!
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.
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.
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!
This was incredible!! A little hot (we are wimps) but worth the heat all the way! Very simple dish.
I’m so glad you all enjoyed it…..heat and all!
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!
I’m so glad you enjoyed it, Christie. Thanks for the 5 stars.
Have you tried making these in the air fryer, instead of in oil? Would they be the same?
I haven’t tested it this way before.
Made this tonight and it was delicious! I should have doubled the sauce but otherwise… excellent! Will absolutely make again!
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.
Thanks so much, Jan.
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.
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.
Thanks for the 5 stars, Carol.
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?
You can add broth but it will thin it out. You’ll need to possible make a roux to help thicken it back up.
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!!
Absolutely Amazing!
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
Flipper makes a huge difference! So glad you enjoyed the dish, Elza.
Would the process change at all if chicken was used?
Nope, just make sure your chicken is cut up into 1 inch pieces and it’s an easy substitute. Enjoy!
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!
The shrimp starts out raw. Enjoy!
Very delicious served ice quinoa, side of asparagus and a glass of wine.
Sounds amazing!
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!
You’re so welcome! So glad he loved it!
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.
Thanks for the feedback. So glad you enjoyed it!
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.
I love sriracha and definitely want to make the substitution. How much did you use?
we like spicy food.
I would use a teaspoon. Enjoy!
Honey orange firecracker is sooo good will be a firm stayer
I just made it and it came out awesome
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
Yes, sometimes paying to have it all done is worth it. So glad you enjoyed it!
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.
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!
Love it
If using sriracha instead of crushed red pepper, how much should we use? Can’t wait to try this!
A teaspoon is plenty! 🙂 Hope you love it!
I absolutely love Panda Inn’s Sweet and Pungent Shrimp, this looks identical to theirs. I can’t wait to try it.
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.
Thank you so much Carl! I’m so glad everyone enjoyed it! Thanks for the 5 stars!!
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!
Awesome tips, thanks! So glad you enjoyed it!
This looks delicious and i want to make it. My question is, can i use prawns instead of shrimp?
Yes, essentially prawns are just big shrimp. Enjoy!!
Would this recipe be okay with no cornstarch?
It will still be delicious but it won’t be crispy. Enjoy!
Would the leftovers be good for a meal prep? Or do you have to eat this same day?
I always suggest eating shrimp the same day it’s cooked otherwise it gets rubbery after being reheated, sorry.
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!
Thanks for the suggestions, Anna!
Hey is it cool if we use frozen shrimp that is already cooked?
I wouldn’t use pre-cooked it could become pretty rubbery. Sorry for the delay in responding, it got snagged in my spam filter.
I plan to make this recipe soon.
My question is this, what does the corn starch do to the shrimp upon frying them?
The cornstarch just helps the coating adhere to the shrimp and crisp up. Enjoy!!
This was a delight to make and even more of a treat to eat!
Thanks Nathalie! Glad you enjoyed it!
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.
Good tip…glad you enjoyed it!
I hate when I leave out an ingredient but glad it worked out with this dish!
These look so perfect to me!! I can’t wait to try it!!
I’d love for you to come back and let me know what you think after trying!
I’m in love with this dish! Spicy-sweet is the best!!
Thanks Cathy!
Yummy, that looks absolutely fantastic!
Thanks Kimberly!
This is one of my favorite shrimp dishes!! YUM.
Perfect!
I’m totally loving these flavors and how easy it is!
Thanks Amanda!
I love all the things about this dish: sweet, spicy, sticky & crispy! Can’t wait to give it a try! Delicious!