10-Minute Orange Chili Shrimp

Orange Chili Sauce â€“ To a small saucepan, add the orange juice (Tip – If your oranges are cold from being refrigerated, put the whole orange in the microwave for about 30 seconds or until it feels slightly warm to the touch. A warm orange will release much more juice than a cold one), chili garlic sauce, soy sauce, sesame oil, pepper, and bring to a boil over medium-high heat; stir frequently. Allow mixture to boil for about 2 minutes.To a small bowl, add the corn starch, water, and stir to combine to make a slurry.Add the slurry to the boiling mixture, and stir continuously for about 1 minute, or until the mixture thickens up some.Remove pan from the heat, add the vinegar, stir to combine, and taste for seasoning balance. I prefer to add additional brown sugar but I like my sauces on the sweeter side. Set sauce aside off the heat.Shrimp – To a large skillet, add the oil, shrimp, and cook for about 1 to 2 minutes per side, or until light pink and nearly done. Depending on the size of the shrimp, you may only need to cook them for 45 to 60 seconds per side; don’t overcook.When the shrimp are nearly done, add a generous dollop of sauce to the top of each shrimp (for me this is about 1 tablespoon per shrimp). Note – You will not use all the sauce and will have about half leftover; you can make this Orange Chili Chicken with it or use it as a chicken marinade.Allow shrimp to simmer in the sauce over medium-low heat for another 1 minute or so, or until cooked through completely; don’t overcook.Squeeze lemon juice over the top of the shrimp and/or add lemons to the skillet for either flavor or presentation, optionally garnish with parsley, and serve immediately. Shrimp are best warm and fresh but will keep airtight in the fridge for up to 2 days; extra sauce will keep airtight in the fridge for at least 7 to 10 days.Sauce from 15-Minute Orange Chili Chicken and Broccoli