Heart Mind & Seoul

Orange Shrimp

Orange Shrimp

I. love. shrimp. Back in Korea, I didn’t get to eat shrimp much. I think there was only a few different times I got to eat shrimp in Korea and most of the time, it was in soup with other seafood. So I really appreciate the variety of ways to use shrimp here in America. I am a big fan of having shrimp as main dish. Shrimp has significantly lower calories than other types of meat. If you cook them the right way, they are a very healthy choice for anyone who is trying to lose a few pounds.


I’ve been trying to lose a few pounds lately. I was successfully able to lose 15 lbs back in May and I just kept the weight off until now. I still have about 15 more pounds to lose and I’ve been too lazy to do it, especially with all the yummy food I’ve been eating! But luckily, I haven’t gained weight, so I’m grateful.


So I went and bought a bunch of shrimp at Costco so that I could make more dinners using shrimp. A lot of people like to deep fry shrimp but if you deep fry them, there’s no point of eating shrimp for diet purposes.. duh! I grilled these shrimp, then stir fried with the sauce.


The orange sauce is sweet, citrusy with a little heat. If you don’t want it to be spicy, omit red pepper flakes. I fell in love with the sauce immediately after trying it.


You will need about 1 pound medium sized shrimp. Grill them outdoor or indoor, seasoning them with freshly ground black pepper.


Then make the orange sauce and stir with grilled shrimp in a pan, until the sauce thickens. (Do NOT put the shrimp in the sauce right away. Wait until the sauce thickens and add the shrimp!


Orange Shrimp
If cooking for a large group more than 2 people, then double the recipe.
  • 1 lb medium shrimp, peeled and deveined
  • ¼ teaspoon freshly ground black pepper
  • For the sauce: ¼ cup soy sauce
  • ⅛ cup ketchup
  • ¼ cup orange juice or blood orange juice
  • ¼ cup honey
  • 1 tablespoon rice wine vinegar
  • 3 cloves garlic, minced
  • ½ teaspoon red pepper flakes (less or more)
  • ½ tablespoon dried chives (optional)
  • sliced almonds (optional)
  • Korean wrinkled chili peppers, sliced (optional)
  • 1 tablespoon cornstarch + 2 tablespoons water, optional

  1. Place shrimp on heated grill (outdoor or indoor). Season them with black pepper and grill until cooked.
  2. To make the sauce: combine soy sauce, ketchup, orange juice, honey, vinegar, garlic, chives (optional), and red pepper flakes in a bowl.
  3. Add the grilled shrimp to a pan over medium high heat. Add the prepared sauce to the pan and stir well. Reduce the heat to low and cook until the sauce thickens, stirring occasionally. (If the sauce does not thicken — Seems to be a problem with a lot of people, then combine cornstarch and water in a small bowl, mix well, then pour it into the sauce, strring frequently.)
  4. Sprinkle with almonds and Korean wrinkled chili peppers if desired and serve over a bed of steamed white rice.


33 Responses to “Orange Shrimp”

  1. #
    Chung-Ah | Damn Delicious — August 15, 2012 at 12:43 pm

    I’m a huge shrimp lover too! And this dish is just blooming with so much flavor! YUM!

  2. #
    Peggy — August 17, 2012 at 5:43 am

    Good luck with your weight loss goals! This meal looks absolutely scrumptious =)

  3. #
    Joe R. — August 18, 2012 at 7:08 pm

    This is a winner! Just made it for dinner and it was great! I also made a little orange chicken for the kids who didn’t want shrimp.

  4. #
    Jill — October 25, 2012 at 2:19 pm

    This looks divine! Guess what I will be making today…?

  5. #
    Natalie — January 11, 2013 at 6:32 pm

    Saw this on pinterest, and I have to say … homerun. So easy. So much flavor. Thank you!

    • Sook replied: — January 14th, 2013 @ 12:54 pm

      So glad that you liked it, Natalie! Thanks for your comment!

  6. #
    Jennifer — January 17, 2013 at 11:38 am

    This was delicious! We don’t have a way to grill food so I chanced my luck with precooked shrimp and was pleasantly surprised at how well it turned out! My husband loved it and he has been asking me to make it again, but this time with chicken. This may be a dumb question, but I’m not a good cook and I don’t want to give my husband food poisoning, so how would you recommend cooking chicken for this recipe?

    • Sook replied: — January 17th, 2013 @ 6:52 pm

      Hi Jennifer, I am so glad that you liked the recipe! And yes, this recipe will work great with chicken as well! For chicken, you might want to fry the chicken before adding the sauce to the chicken. You will want to coat chunks of chicken in flour/egg batter. Sometimes I use corn starch instead of flour for the batter. You might want to search for chicken batter recipe for orange chicken. The sauce is great for both shrimp and chicken. :-) Good luck! Thanks for the comment.

  7. #
    HeidiG. — February 1, 2013 at 3:30 pm

    Found this on pintrest and like the above, mine didn’t thicken up. Any suggestion. I will say it was still dang good. We just poured the liquid over the rice. Good combination of spices and sweet.

    • Sook replied: — February 4th, 2013 @ 10:30 am

      Hi Heidi, the sauce should have thickened but if it happens again, mix 1 tablespoon cornstarch with 2 tablespoons water in a separate bowl until smooth and pour it in the sauce and stir until well mixed. This should thicken the sauce for sure. Thanks for trying the recipe!

  8. #
    Crystal dyer — February 5, 2013 at 3:30 pm

    Hi, could you omit the wine vinegar or what would be an easy substitute?

    • Sook replied: — February 6th, 2013 @ 10:33 am

      apple cider vinegar may be a good substitute.

  9. #
    Pat — March 14, 2013 at 3:28 pm

    Tried this tonight. Followed recipe to tee, wish I had not. Shrimp was way over cooked. Next time, and definitely there will be a next, I won’t put the shrimp in the sauce till the sauce has thickened. I will also be adding pea pods and/ or broccoli .

  10. #
    Mike — April 6, 2013 at 6:32 pm

    Eyeballed this recipe (sans hot pepper) and poured it on a stir fry of baby bok choi, broccoli, onions and shrimp. Never saw my kids eat so much! A keeper for sure.

  11. #
    Mike — April 6, 2013 at 8:25 pm

    Oh, forgot to mention, I added the zest from one orange because it really heightens the orange flavor.

  12. #
    Lacey — May 28, 2013 at 1:54 pm

    My husband and I LOVE this recipe- I make it with chicken or shrimp, on a regular basis.
    My only trouble with it is that I have never been able to get the sauce to thicken at all. Is it something that should take a very long time? I usually give it about 5-10 minutes- should I wait longer?

    • Sook replied: — May 29th, 2013 @ 10:31 am

      Hi Lacey! It seems to be everyone’s problem. I suggest that you combine 1 tablespoon cornstarch and 2 tablespoons water in a small bowl, mix well, then add it to the sauce, stirring frequently. This should thicken it for sure, and I’ll be adding this to the recipe as well! Thanks for your sweet comment!

  13. #
    Amanda — March 16, 2014 at 5:10 pm

    I found this recipe via Pinterest. Just made it for dinner. So yummy. Not to orangey not to sweet just perfect. I did have to add cornstarch and water. And I topped it with cayenne pepper. Delish!!! Thanks for sharing!


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