Spicy Orange Shrimp with Lo Mein Noodles
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!
Servings: 5 people
Ingredients
For the Spicy Orange Shrimp:
- 2½-3 lbs shrimp peeled and deveined
- ½ tablespoon corn starch + 1 teaspoon, divided
- 2 tablespoons cooking oil
- ½ teaspoon crushed red pepper flakes
- 6 arbol chiles *See notes
- ½ teaspoon ginger minced
- 2 cloves garlic minced
- 1 cup orange juice
- ¼ cup orange marmalade
- ⅓ cup granulated sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha
- salt and pepper
- ½ orange thinly sliced and seeds removed
For the Lo Mein Noodles:
- 8 oz dried lo mein noodles *See notes
- 1 bell pepper thinly sliced
- ½ medium onion thinly sliced
- 3 green onions, thinly sliced whites and greens separated
- ¼ cup soy sauce + 1-2 more tablespoons to taste
- 1 tablespoon crunchy garlic chili sauce (like Chef Troy's Crunchy Garlic Chili Sauce)
Instructions
- Pre-cook the noodles: Boil the noodles according to package directions, but reduce the cooking time by about 1-2 minutes (the noodles will continue to cook on the griddle). As soon as they’re drained, toss the noodles in a bowl with ¼ cup of soy sauce and about 1 tablespoon crunchy garlic chili oil. Set aside.
- Sauté the aromatics and chile peppers: In a skillet over medium heat, add 1 tablespoon oil, arbol chiles, crushed red pepper, minced garlic, and minced ginger. Sauté just until fragrant, being careful to not let the garlic burn.
- Add the rest of the orange sauce ingredients: In a medium bowl, dissolve 1 tablespoon cornstarch into the orange juice. Pour into your skillet with the aromatics. Stir in soy sauce, rice 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. Set aside. *Remember, it will continue to thicken and reduce on the griddle with the shrimp.
- Heat the griddle: Heat the griddle on medium heat to about 400℉. Add about 1 tablespoon cooking oil to the surface and spread it around with your spatula.
- Cook the peppers and onions and add to noodles: Add the sliced onions, bell pepper, and whites of the sliced green onions to the griddle to sauté. When the vegetables are about half way cooked through, add the noodles to the griddle and toss together. Add about 1-2 more tablespoons of soy sauce, stir together, and move the noodles to the cooler zone on the griddle.
- Cook the shrimp on the griddle: Pat the shrimp dry and toss with a half tablespoon of cornstarch, a pinch of salt, and a bit of black pepper. 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.
- Add the spicy orange sauce to the shrimp and reduce: Drizzle the reduced spicy orange sauce over shrimp, reserving about ¼ cup, and toss until each piece is coated. Mix in the thinly sliced oranges. Continue to sauté another 2-3 minutes, then add the remaining ¼ cup 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.
- Plate and serve: Add the noodles to a serving plate, and top with the spicy orange shrimp. Serve immediately.
Video
Notes
- For the Noodles - I used the Ka-Me brand of wide lo mein noodles. The wider noodle shape is perfect for this recipe. You can substitute your favorite Asian-style noodle or regular lo mein.
- Reducing the sauce – Unlike making orange chicken, shrimp cook rapidly and don’t allow much time for sauce to reduce on the griddle. By pre-reducing your sauce in a separate skillet, you guarantee maximum flavor and the perfect sticky consistency.
- Arbol chiles - Arbol 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. You can omit for a less spicy version.