Spicy Orange Shrimp with Noodles – Easy Asian-Inspired Recipe

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This spicy orange shrimp recipe is packed with flavor and just the right amount of spice! A homemade Asian-inspired spicy orange sauce gets added to tender shrimp. Served over delicious wide lo mein noodles, this griddle shrimp recipe will beat your favorite Chinese takeout spot – and saves you some calories!

A Chinese Takeout-Inspired Shrimp Recipe

This easy shrimp dish was inspired by the Chinese-American orange chicken that you can find on most takeout menus. But that dish at my local Chinese restaurant is fried with a super thick and sticky-sweet orange sauce.

My version isn’t your typical battered-and-fried Chinese takeout – this dish is lighter but doesn’t skimp on flavor. The shrimp cooks up juicy and succulent, soaking in a reduction of orange marmalade, fresh ginger, chilies, and more. Paired with simply dressed noodles, the flavors shine on their own but come together for a delicious Asian-inspired dinner.

*Be sure to check out our homemade orange chicken recipe for the griddle, too!

Ingredients

Here’s your shopping list for this spicy shrimp perfection, plus a few notes and substitution options… Yes, the ingredients list looks long, but most of the items are pantry staples that you probably already have on hand like soy sauce, corn starch, garlic, and sugar.

For the Spicy Orange Shrimp:

• Shrimp – You’ll need raw peeled and deveined shrimp for this recipe. Keep the tails on or remove them prior to cooking – totally up to you. I prefer larger shrimp like a 10/15 count, but smaller shrimp will work for this recipe also. Just adjust the cooking time based on the size of shrimp you’re using.
• Orange marmalade – I love cooking with orange marmalade. It also makes a fantastic sauce for griddle salmon, when combined with dijon mustard.
• Orange juice and fresh orange slices – I like to add fresh orange slices to the griddle with the spicy orange sauce. The sweet fruit adds a nice contrast to the hint of spice.
• Soy sauce – Either regular or low-sodium will work.
• Rice wine vinegar
• Crushed red pepper & sriracha – For that much-needed kick. Easily adjustable for the spice-adverse.
• Garlic & fresh ginger – Don’t skimp and reach for the powders—fresh makes a world of difference.
• Dried árbol chiles (or your favorite dried chili) – Yes, árbol chiles are typically used in Mexican cuisine, but since I often have them in my pantry for dishes like birria tacos or homemade enchilada sauce, I added them to this dish as well.
• Cornstarch – To thicken the sauce. I also sprinkled a bit on the raw shrimp before cooking to help the sauce adhere to the protein.
• Sugar – Regular white granulated sugar.
• Green onions – I love to use both the whites and greens of green onions in my recipes. Slice the full green onions, but keep the whites and greens separate. The white parts get sautéed with other vegetables like bell peppers and sweet onions, and the greens get added to the finished dish to wilt down just a bit before plating.

For the Lo Mein Noodles:

• Noodles – Lo mein noodles or your favorite Asian-style noodle. We used the Ka-Me brand of wide lo mein noodles. The real key is to toss them in sauce right out of the boiling water – they soak up flavor like crazy when they’re hot and loose.
• Bell pepper and sweet onion – These are my vegetables of choice to add to the noodles. Just a pop of color and a bit of texture.
• Soy sauce and crunchy garlic chili sauce – We love the Chef Troy’s Crunchy Garlic Chili Sauce. It’s a staple in our fridge for all sorts of Chinese-inspired recipes.

Making the Lo Mein Noodles

Shrimp cook pretty quickly on the griddle, so you’ll want to make sure your noodles (or other side dishes like griddle fried rice) are cooked and ready before you start.

First, boil the noodles according to package directions. As soon as they’re drained, toss them in a bowl with a quick pour of soy sauce and a few spoonfuls of crunchy garlic chili oil.

*TIP – When the noodles come right out of the water, toss with the sauce immediately after draining. That way your noodles won’t stick together, and the sauce will absorb evenly. And NEVER rinse the cooked noodles first. You want the excess starch to help your sauces stick.

Then, add the sliced green onions and bell peppers to the griddle to sauté, along with the cooked noodles.

*NOTE – You should make the spicy orange sauce below BEFORE starting to cook the vegetables and onions on the griddle.

How to Make Spicy Orange Shrimp

Step 1: Sauté the aromatics and chile peppers together. In a skillet over medium heat, add a dash of oil, the dried chiles, crushed red pepper, fresh garlic, and ginger. Sauté just until fragrant, being careful to not let the garlic burn.

Step 2: Add the other sauce ingredients for the spicy orange sauce. In a medium bowl or measuring cup, dissolve a spoonful of cornstarch into fresh orange juice. Pour into your skillet with the aromatics. Stir in soy sauce, rice wine vinegar, orange marmalade, sriracha, and sugar. Let the mixture bubble gently, stirring frequently, until thickened and glossy (about 3–5 minutes). The sauce should cling to the back of a spoon or spatula, but it should not be too thick. Remember, it will continue to thicken and reduce on the griddle with the shrimp.

Step 3: Cook the shrimp on the griddle. Pat the shrimp dry and toss with a half tablespoon of cornstarch, a pinch of salt, and black pepper for light seasoning. Then, place each shrimp down in a single layer on the heated griddle – this ensures an even sear and prevents steaming. Cook about 1-2 minutes per side.

Step 4: Add the spicy orange sauce to the shrimp and reduce. Drizzle most of your reduced spicy orange sauce over shrimp, tossing until each piece is coated and sticky. Then mix in the thinly sliced oranges.

Continue to sauté another 2-3 minutes, then add the remaining sauce and stir together briefly. Sprinkle in the greens of the sliced green onions to wilt briefly. *Total cooking time from the time I put the raw shrimp on the griddle to the time I plated the dish was about 8 minutes – times will vary based on your griddle temperature.

Step 5: Plate and serve. Add the noodles to a serving plate, and top with the spicy orange shrimp. Serve immediately.

Frequently Asked Questions

• Is this dish the same as the “orange chicken” from a Chinese restaurant? No – this spicy orange shrimp isn’t battered or deep-fried. It’s a lighter, griddled version, focusing on a sticky, flavorful sauce rather than a crunchy coating.
• Can I make this less spicy? Absolutely! Omit or reduce the crushed red pepper, árbol chilies, and sriracha for a milder dish that’s still packed with flavor.
• Can I use chicken instead of shrimp? Yes, but adjust accordingly. Chicken will require a longer cook and can be cooked with the sauce on the griddle to allow more time for reduction.
• Are there alternatives to orange marmalade? If you don’t have marmalade, you can omit it from the recipe, since you’re already adding orange juice and sugar. Or you could also experiment with some apricot preserves for a different citrusy twist.

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