Orange Peel Shrimp

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 teaspoons canola oil
• 2 garlic cloves, grated
• 2 scallions, thinly sliced on the angle, plus extra for garnish
• 1/2 teaspoon dried red pepper flakes
• 1 teaspoon grated orange zest
• 1/4 cup orange marmalade
• 2 teaspoons honey (preferably orange blossom)
• 1/4 cup soy sauce
• 2 tablespoons fresh orange juice
• 1/2 teaspoon cornstarch
• 2 lbs shrimp, peeled, deveined, and dried on a paper towel (size 11-15 per lb)
• 6 tablespoons cornstarch
• kosher salt
• 1/4 cup canola oil

Recipe

• 1 heat 2 teaspoons canola oil in small skillet over medium heat. when oil just shimmers, add garlic, scallions, red pepper flakes, and orange zest and cook until fragrant, less than a minute.
• 2 immediately add marmalade, honey, and soy sauce to skillet. allow to bubble for 1 minutes.
• 3 meanwhile, use small whisk to combine the fresh orange juice and 1/2 teaspoon cornstarch in small bowl. add slurry to skillet and whisk continuously for 1 final minute until sauce is thick. set aside.
• 4 toss dry shrimp with remaining cornstarch and pinch of salt. heat remaining canola oil in wok over medium heat until lightly smoking. fry shrimp six at a time until orange, curled, and slightly crisp, about 2 minutes, turning once half way through cooking. drain on paper towel. repeat for all 4 batches. add more oil if necessary.
• 5 toss shrimp with orange sauce. garnish with fresh scallions and orange zest. serve with plain rice.