Let me show you how to make Chinese takeout orange shrimp right at home. We are making this on the Blackstone griddle today, but you can totally do it in a skillet or a deep fryer. It is really easy, simple, and absolutely delicious.
Chinese Takeout Orange Shrimp
Ingredients
- For the Shrimp and Batter
- 1 lb large shrimp, deveined, shell off, tail removed
- 1 large egg
- Ā¼ tsp salt
- Ā¼ tsp white pepper
- 1 tsp cooking oil
- 5 tbsp cornstarch
- 3 tbsp all-purpose flour
- 1 tsp water, optional, to thin the batter
- Avocado oil, a generous amount for frying
- For the Orange Sauce
- Ā¼ cup fresh orange juice, about one orange
- 2 cloves garlic, minced
- 2 tbsp brown sugar
- 4 tbsp white sugar
- 1 heaping tbsp orange marmalade
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- Ā¼ tsp ginger
- Ā¼ tsp crushed red pepper, optional
- For Thickening, choose one method
- 2 tsp cornstarch, stirred straight into the sauce (Blackstone griddle method)
- 2 tbsp water plus 2 tsp cornstarch, mixed into a slurry (stovetop skillet method)
Instructions
- Prep the batter. In a bowl, add your egg, salt, white pepper, and a teaspoon of oil. Whisk the egg, then add the cornstarch and flour and give it a good mix. The batter is going to be thick. If it is too thick, add a little water at a time, about a teaspoon should thin it right out.
- Coat the shrimp. Add your prepped shrimp into the batter. Make sure each shrimp is coated really well, then set the bowl to the side.
- Mix the orange sauce. In a separate bowl, combine the fresh orange juice, garlic, brown sugar, white sugar, orange marmalade, soy sauce, rice vinegar, and ginger. If you like a little kick, add the crushed red pepper. Give the sauce a really good mix.
- Fry the shrimp. Get the Blackstone ready with a generous amount of avocado oil, or your favorite oil. Add the shrimp and cook on medium high heat for about 2 to 3 minutes per side, until golden and crispy. You can also do this in a deep fryer or a standard skillet.
- Thicken the sauce and serve. Once the shrimp are flipped and crispy, stir two teaspoons of cornstarch straight into the orange sauce mixture, then pour it right over the shrimp. Toss everything together until the shrimp is beautifully coated, and serve.
Nay’s Tip: If you are cooking this on a stove in a skillet, do not put the cornstarch in the sauce bowl. Instead, make a quick slurry with two tablespoons of water and two teaspoons of cornstarch, and pour it over the shrimp right after you add the sauce.
