Rating: 2.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

Crunchy, sweet, and spicy! Simply pan-fry the shrimp and mix with a mildly spicy sauce. When you put them together, tastes like restaurant quality in your kitchen! Goes great with simple steamed rice and a salad. Also 1 pan, 1 bowl makes easy clean up!

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Recipe Summary

prep:
25 mins
cook:
5 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Shrimp:
Sauce:

Directions

Instructions Checklist
  • Rinse shrimp, pat dry, and set aside to drain on paper towels.

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  • Combine cornstarch, bread crumbs, 1 teaspoon ginger, salt, and pepper in a large resealable plastic bag. Shake to mix well. Add the shrimp and shake to coat.

  • Whisk ketchup, orange juice, chicken broth, soy sauce, honey, Shaoxing wine, fish sauce, garlic, togarashi, 1 tablespoon ginger, and onion powder together in a medium bowl.

  • Heat oil in a large pan over medium heat. Shake excess cornstarch mixture off the shrimp; add shrimp to the pan. Fry until golden brown, 2 to 3 minutes per side. Drain on paper towels. Reduce heat to medium-low.

  • Swipe most of the oil out of the pan, leaving a light coat. Add the ketchup sauce; cook until heated through, 5 to 7 minutes. Arrange shrimp on a plate; drizzle sauce over and garnish with green onions and cilantro.

Cook's Notes:

Replace orange juice with 1 large orange plus 1 teaspoon zest if desired.

For the sauce, you can use 1 inch of peeled fresh ginger, minced, in place of the powder.

Instead of drizzling sauce over the shrimp, you can add it to the pan when they are almost done and cook until heated through.

Nutrition Facts

353 calories; protein 21.6g; carbohydrates 35g; fat 15.3g; cholesterol 173mg; sodium 1518.8mg. Full Nutrition
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