Mystery House

Spicy Orange Shrimp

MRC Spicy Orange Shrimp 1

At what point has a recipe been adapted so many times that it becomes something new?  I found this recipe on Culinary in the Desert. They had found it elsewhere (Cooking Light, perhaps?) and adapted it.  Now I’ve adapted the adaptation.

I tested the recipe twice, messing with it a little more each time.  We loved it the first time, and really loved it the second time.  Great flavor, spicy, sweet and interesting.

The first time around I stuck to the secondary-original version’s proportions for the sauce (1/4 cup orange juice, less soy, honey, etc.), and we thought it came out much too thick.  Almost a paste rather than a sauce.  So this time around, I went overboard on the amount of orange juice and it proved to be just right.  I used all the juice from a big navel orange, plus a glug or two of bottled juice.

My version is a main course for two people, or a first course for four or five.  If you want to feed more people than that, well, you’ll have to adapt it again.  Heh.

You could serve this with rice, but it’s much better with udon — I’ve tried it both ways, and udon won, no contest.  If you choose rice, you may not need quite as much sauce (the noodles inhale the sauce).  Just cut back on the amount of orange juice and adjust the seasonings accordingly.

Spicy Orange Shrimp 2

Spicy Orange Shrimp (main course for 2, first course for 4 or more)

1 pound large shrimp, peeled & deveined

1 Tbsp. cornstarch

orange juice, at least 1-1/2 cups, maybe 2 cups

3 Tbsp. soy sauce

3 Tbsp. honey

1-1/2 Tbsp. rice vinegar

1 Tbsp. Chinese chili-garlic sauce

2 Tbsp. canola oil

1-1/2 Tbsp. fresh ginger, peeled & minced

4 to 5 cloves garlic, minced

3 to 4 scallions, chopped

zest from one large orange

udon noodles, about 4 ounces

Mix shrimp with cornstarch, set aside.

In another bowl, mix together orange juice, soy sauce, honey, vinegar and chili-garlic sauce.  Set aside.

Cook udon in boiling, salted water.  Drain, and rinse immediately with cold water (udon is very starchy and it will stick together if you skip this step).  Leave the noodles draining in the colander.

In large skillet or wok, heat oil on high.  Add ginger and garlic, stir fry a few seconds until fragrant.  Add scallions.

Add shrimp mixture and orange zest.  Stir fry about 2 to 3 minutes until shrimp are nearly done, then stir in udon and orange juice mixture.  Toss together until sauce is slightly thickened and noodles are heated through.



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  1. * deb says:

    Sigh – I wish people in my house would eat things that swim.

    Posted 9 years, 9 months ago
  2. * Chris says:

    Sounds very yummy!

    Posted 9 years, 9 months ago
  3. * bezzie says:

    Oh yum. That’s worth trolling for sales on shrimp for! (no pun intended!)

    Posted 9 years, 9 months ago
  4. * Amy says:

    Oh, man, that looks SO good.

    Posted 9 years, 9 months ago
  5. * Ann says:

    That looks so good. I read Culinary in the Desert too but I haven’t saved that one. I’ll have to make your version and then adapt it again – I can’t make a recipe straight up either.

    Posted 9 years, 9 months ago
  6. * Guinifer says:

    Well, that looks better than Friday Night Fish Fry in Wisconsin….

    Posted 9 years, 9 months ago
  7. * Jane says:

    It looks delicious. How do you think it would be without the chili-garlic sauce? My tummy can’t take the spice.

    Posted 9 years, 9 months ago
  8. * Lydee says:

    mmmm, that looks yum!

    Posted 9 years, 9 months ago
  9. * del says:

    Seafood & pasta, two of my faves! Looks delicious!

    Posted 9 years, 9 months ago

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