Orange Sriracha Shrimp Recipes

Steps:

• Preheat oven to 425°F. Line baking sheet with foil. Arrange shrimp in single layer on baking sheet. Cook shrimp following package instructions.
• Squeeze orange for juice (1/2 cup). Combine in medium saucepan: orange juice, soy sauce, rice vinegar, marmalade, sriracha sauce, ginger, and 1/4 cup green onions; bring to boil on medium-high. Cook 1 minute; remove pan from heat. Pour sauce into large bowl; stir in remaining 1/4 cup green onions.
• Heat rice following package instructions. Add shrimp to sauce and toss to coat. Serve with rice.

Steps:

• 1. Add corn starch to a microwave safe bowl and gradually whisk in the orange juice.
• 2. Add the rest of the sauce ingredients and mix.
• 3. Microwave 30 seconds and stir well. Continue to cook until it thickens slightly. Microwaves vary so I can't say exactly. Set aside.
• 4. Add oil to a wok or large skillet and heat on high.
• 5. Add shrimp and cook until they begin to curl then flip and cook until pink. Remove from pan.
• 6. Add the bok choy, celery, broccoil, carrots and snow peas and stir fry until they are crisp tender.
• 7. Add green onions, bean sprouts, cooked shrimp and cooked fettuccine to the vegetables. Add the cooking sauce, toss and cook until thickened.

Steps:

• Stir together mayonnaise and Sriracha. Add shrimp, stirring to evenly coat. Heat a large skillet (not nonstick) over medium-high until hot, about 3 minutes. Add shrimp in a single layer and cook, flipping once, until golden brown and just cooked through, 3 to 4 minutes total. Sprinkle with cilantro and sesame seeds. Serve immediately.

Steps:

• For the sauce: Put the orange juice, ginger, honey, soy sauce, cornstarch, crushed red pepper, vinegar, sesame oil, salt and garlic in a small nonstick skillet over medium heat and whisk thoroughly to incorporate the cornstarch into the liquid. If you have a few lumps remaining, that is fine. Heat until bubbling and starting to thicken, about 5 minutes. Remove from the heat and set aside.
• For the crispy shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
• Add the flour, salt and pepper to a shallow dish. Crack the eggs into a second shallow dish and beat well. Place the panko in a third dish. Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg and finally in the breadcrumbs, pressing to make sure each shrimp has an even coating.
• Fry the shrimp in 2 batches, flipping halfway through, until golden, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
• Before serving, add the sauce to the bottom of a bowl. Add the shrimp and toss gently to coat. Serve over rice and garnish with the sliced scallions.