It’s citrus season and I’m loving it! I don’t think citrus gets enough credit on how delicious, nutritious and versatile it is as a fruit. This Honey Orange Shrimp is just one way that you can use citrus to really add flavor to a dish. This makes for an easy weeknight dinner that’s perfect to add on top of rice or veggies.
What you need for Honey Orange Shrimp:
- Shrimp: I used the frozen Argentinian shrimp in this recipe! I love getting these at Trader Joe’s. Any frozen or thawed shrimp will work for this.
- Oranges: I used fresh navel oranges in this recipe and juiced them for the sauce recipe.
- Honey: Using a good quality, local honey can make a difference in recipes like this! All you need is a little bit here, but you can also cut this in half if you’d like.
- Coconut Aminos: Add a little bit of this to the honey orange sauce! I love using coconut aminos as a substitute for soy sauce.
- Minced Garlic: You’ll need two cloves of garlic in this sauce recipe.
- Jasmine Rice: I love topping the honey orange shrimp on jasmine rice but you can also use brown rice or cauliflower rice!
- Ginger,Sea salt, Pepper: I sauté the shrimp in olive oil, sea salt and pepper before adding it to the sauce.
- Olive oil: Add this to the pan before sautéing the shrimp.
- Arrowroot Powder: this is used as a thickener for the sauce in this recipe!
Can I use a different rice?
Yes! I love jasmine rice, but you can use any rice that you prefer for this recipe. Other options are brown rice, coconut rice or a cauliflower rice!
What is arrowroot powder used for?
Arrowroot powder is used as a thickener for sauces. It’s great to keep in the pantry to use for recipes like this! You can also switch this out for tapioca flour.
How to make Honey Orange Shrimp:
- Start by sautéing the shrimp in a heated non stick pan with olive oil. Sauté with sea salt and pepper. Sauté shrimp on both sides until pink.
- Prepare sauce in separate bowl by combining juice from oranges, honey, coconut aminos, minced garlic and sea salt.
- Once shrimp finishes cooking, remove it from the pan. Allow the cooktop to cool down for a minute and rinse out the pan or use a new one.
- Add sauce to pan on medium heat. Continually stir. In small bowl, mix 1 tbsp arrowroot powder with 2 tbsp water. Pout into the pan with sauce recipe.
- Continue to stir the sauce as it begins to thicken. **Make sure to continue to stir as it will stick to the pan.
- Add cooked shrimp once sauce begins to thicken and coat it fully on the shrimp.
Tips on storing leftovers:
What I used to make this recipe:
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- 12-15 frozen shrimp
- 1 cup jasmine rice
- 2 navel oranges, juiced
- 2 garlic cloves, minced
- 2 tbsp coconut aminos
- 2 tbsp honey
- 1/4 tsp ginger
- 1/2 tsp salt
- dash of pepper
- 1 tbsp olive oil
- 1 tbsp arrowroot powder + 2 tbsp water
- optional: fresh cilantro, red pepper flakes
- In a pan, add olive oil to medium high heat. Add frozen shrimp and season with salt and pepper. Cook on both sides until cooked through.
- Cook rice according to package.
- Remove shrimp from pan and allow pan to cool down before pouring in the sauce.
- Prepare sauce by combining juice of oranges, coconut aminos, minced garlic, honey, ginger, sea salt and dash of pepper.
- In separate bowl, mix together arrowroot powder and water.
- On medium heat, add sauce and continue to stir. *be sure to continue to stir as the sauce will stick to the pan if it gets too hot.
- Add in shrimp and mix with sauce to completely cover. Remove from heat.
- Top on jasmine rice and add fresh cilantro and red pepper flakes.
I like to use the frozen Argentinian Shrimp from Trader Joe’s!
I use the frozen microwave bags of jasmine rice to keep this even easier!
until next time…