Honey Orange Shrimp

Honey Orange Shrimp 1
During Lent I ate a lot of shrimp. I’ve never been a big fan of seafood but shrimp has always been something I could tolerate. During the past month and a half, honey walnut shrimp has become a new favorite of mine.

I decided it was about time to try an at home version but I wanted to change it up a bit since Joel doesn’t like nuts. So I took out the candied walnuts and added some orange zest to make it our own.

Not only is this a tasty recipe, but it’s really quick and simple too. The shrimp are dredged lightly in cornstarch then cooked in a small amount of olive oil. While the shrimp were cooking I whipped up the sauce, lightly steamed broccoli and warmed up some brown rice. Less than 30 minutes FTW.
Honey Orange Shrimp 3

Honey Orange Shrimp
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  1. 2 lbs. large shrimp, peeled, deveined, and tails removed
  2. 1/2 cup cornstarch
  3. 4 Tbsp. olive oil
For the sauce
  1. 2/3 cup mayo
  2. 1/2 tsp. crushed red chili flakes
  3. 1 tsp. garlic powder
  4. 1/2 tsp. salt
  5. 4 Tbsp. honey
  6. 1 Tbsp. sweetened condensed milk
  7. 1 orange, zested
  1. Heat the oil in a large skillet over medium heat. Dredge the shrimp in the cornstarch. Place shrimp in a single layer in the skillet and cook about 2 minutes per side or until lightly browned and cooked through. Remove to paper towel lined plate.
  2. Meanwhile, mix sauce ingredients together. Toss sauce and shrimp together and enjoy.
Adapted from Le Creme De Le Crumb
Meg's Everyday Indulgence https://www.megseverydayindulgence.com/

Honey Orange Shrimp 4

One comment

  1. Nice, I most recently tried doing this myself with my Local Honey and I’ll tell you what, they came out perfect. YUM!

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