This garlicky, orange shrimp packs a whole lot of awesome flavor with little more than some orange juice, fresh garlic, and a dash of spices.
Orange Shrimp
Orange garlic shrimp has been one of our favorite shrimp recipes for so long; I went years without making a different shrimp dish after I made it the first time about 15 years ago.
It seemed as if, whenever I bought shrimp, planning to try a new recipe, I would change my mind at the last minute and make this orange shrimp instead. It really is fantastic, and my entire family loves it. When they were younger, my kids would literally jump up and down with excitement when they saw this for dinner.
Served over this rice pilaf or with lemon butter pasta, this is a meal that we all enjoy. The shrimp also makes a mouthwatering appetizer, and I’ll admit it is the reason I haven’t ordered shrimp from a restaurant in years.
In the years since I first shared this here on the blog, I’ve learned to appreciate shrimp in countless other ways as well. However, we still return to this family favorite several times a year.
Garlic Shrimp
I had to search through the recipe index to actually figure out if there actually are any shrimp recipes that I make without garlic, and as it turns out, there weren’t many. Garlic is a common and much-loved ingredient in my kitchen.
Buttery, garlic shrimp with plenty of bright lemon flavor is something I can never get enough of. I have a hard time resisting eating shrimp straight out of the pan each time I cook them.
Try a fun seafood twist on classic chicken piccata with this recipe for shrimp piccata. It’s a bright, savory dish full of zesty flavors in a buttery wine sauce.
Servings: 4 servings
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Thaw and peel the shrimp. Dry the peeled shrimp with a paper towel and set aside. In a small bowl, whisk together the orange juice, garlic, cayenne pepper, old bay, and cornstarch. Set this aside next to the stove.
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In a large skillet, over medium-high heat, melt 2 tablespoons of butter. Add the shrimp and spread them out across the pan. Let it cook without touching for about a minute, then stir and spread out again, turning over pieces as needed. It should take just a couple of minutes to cook the shrimp. Transfer the shrimp from the pan to a plate when it begins turning pink and opaque, and barely forms a C-shape.
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Leave the pan over the heat on high. When the pan with the drippings starts to just slightly smoke, add the orange juice mixture to the pan. Stir with a spatula, scraping up all the bits on the bottom of the pan. Add the last tablespoon of butter to the sauce and reduce heat to a low simmer. Stirring occasionally, let it cook for a few minutes. The sauce should thicken just slightly.
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Return the shrimp to the pan and toss to coat in the sauce. Let them mingle for just a few seconds and then serve hot.
Calories: 192kcal · Carbohydrates: 9g · Protein: 16g · Fat: 10g · Saturated Fat: 6g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 2g · Trans Fat: 0.4g · Cholesterol: 165mg · Sodium: 711mg · Potassium: 275mg · Fiber: 0.3g · Sugar: 5g · Vitamin A: 708IU · Vitamin C: 32mg · Calcium: 81mg · Iron: 1mg
{originally published 10/9/12 – recipe notes and photos updated 9/1/25}
recipe adapted from and with thanks to Pastor Ryan
