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Honey Orange Shrimp Recipe
Ash Tyrrell

Honey Orange Shrimp Recipe

I still remember the first time I made this Honey Orange Shrimp and how amazing my kitchen smelled. I had fresh oranges on the counter and shrimp ready to cook, and the result turned out better than I expected.
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Total Time 22 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 12 –15 shrimp thawed – Fresh or properly thawed shrimp cook evenly and stay tender.
  • 1 cup jasmine rice – Fragrant rice pairs perfectly with the citrus sauce.
  • 2 navel oranges juiced – Fresh juice gives bright flavor; avoid bottled juice.
  • 2 garlic cloves minced – Fresh garlic adds depth and aroma.
  • 2 tbsp coconut aminos – A gluten-free alternative to soy sauce.
  • 2 tbsp honey – Use good-quality honey for natural sweetness.
  • ¼ tsp ginger – Adds warmth and balances the citrus.
  • ½ tsp salt – Enhances all the flavors.
  • Dash of black pepper – Adds mild heat.
  • 1 tbsp olive oil – Helps sear shrimp without sticking.
  • 1 tbsp arrowroot powder + 2 tbsp water – Thickens the sauce naturally.
  • Optional: Fresh cilantro & red pepper flakes – Adds freshness and spice.

Method
 

  1. Start by thawing the shrimp completely and patting them dry. Cook the jasmine rice according to package instructions. Having everything ready before cooking makes the process smooth and quick.
  2. Heat olive oil in a skillet over medium-high heat. Season shrimp lightly with salt and pepper, then cook for 2–3 minutes per side until pink and opaque. Remove them from the pan to avoid overcooking.
  3. In a bowl, whisk together orange juice, honey, coconut aminos, garlic, ginger, salt, and pepper. Pour the mixture into the same pan and simmer over medium heat. Stir in the arrowroot mixture and cook until the sauce thickens.
  4. Return the shrimp to the pan and coat them in the thickened sauce. Let them simmer for 1–2 minutes so the flavors blend. Serve immediately over warm jasmine rice.

Notes

  • I always use freshly squeezed oranges for the brightest flavor.
  • I avoid overcooking shrimp because they become rubbery quickly.
  • If the sauce becomes too thick, I add a small splash of water.
  • I like adding orange zest for extra citrus aroma.
  • A sprinkle of cilantro makes the dish look and taste fresher.