30-Minute Spicy Orange Shrimp Teriyaki is a quick meal loaded with succulent shrimp, veggies, and sweet and spicy teriyaki flavor! Serve over rice or quinoa for the perfect dinner.
It’s the first Thursday of the month, so you know what that means, don’t you? It’s 30-Minute Thursday, where you gain access to not only this 30-Minute Spicy Orange Shrimp Teriyaki, but a whole slew of other quick, delicious recipes by some of my blogging friends.
Excitement fills the air!
Maybe it’s just me, but I’m always excited about 30 minute meals. Especially those that don’t require more than 2 dishes and are a hit with everyone in the family — which just so happens to describe this dish before you.
I’ve explained that I’m the only one in my house that truly loves spicy food, so I have to be really careful not to overboard. Meaning the dish should only have a hint of spice. That doesn’t stop me from adding the heat on at serving time, and this way everybody’s happy. 🙂
This dish was a spin-off of my Honey Pineapple Chicken Teriyaki Skillet, which was one of my most popular recipes last year. I’ve been wanting to do this version for so long and finally got around to it. I’ve always got plenty of clementines in my fruit bowl this time of year, so I juiced a few of those up to make this sauce full of tart-sweet orange flavor.
I also added some maple syrup for sweetness, but you can certainly swap that out with your favorite sweetener — honey or brown sugar would be great substitutions.
To make this a 30-minute meal, you’ve got to use peeled, deveined shrimp or you’ll easily spend 10-15 minute just cleaning the shrimp. I found some petite wild shrimp, thawed them out following the instructions on the bag, and got started!
I got my rice going first as that takes the longest to cook, then I made my sauce. Next I prepped my veggies and cooked my shrimp. Once you get cooking, this meal goes really quickly. The shrimp take all of 3 minutes to cook, and the veggies and sauce take about 6 minutes more. Serve this over your rice or quinoa, and dinner is served. 🙂
And don’t forget to check out the other phenomenal dishes below!
Mushroom Barley Soup from Pumpkin ‘N Spice
Linguine with Poached Egg and Asparagus from Sweet Peas & Saffron
Browned Butter Shrimp and Rice Bowls with Sautéed Kale and Avocado from Floating Kitchen
Spinach Pesto and Tomato Flatbread Pizzas from Kristine’s Kitchen
Tex-Mex Taco Salad from My Kitchen Craze
30-Minute Turkey Bolognese Zucchini Noodles from Whole and Heavenly Oven
Sweet and Sour Meatballs from Bake. Eat. Repeat.
20-Minute Ham and Pineapple Rice from The Recipe Rebel
Seasoned Chickpea Taco Salad with Avocado Ranch Dressing from She Likes Food
- ¼ cup reduced sodium soy sauce
- ¼ cup freshly squeezed orange juice (4 clementines or 1 navel orange)
- ¼ cup water
- 4-6 tablespoons pure maple syrup*
- 1½ tablespoons rice wine vinegar
- 1½ tablespoons mirin
- 1 tablespoon orange zest
- 1 teaspoon freshly grated ginger or ½ teaspoon ground ginger
- 3 tablespoons canola oil, divided
- 12 - 16 ounces shrimp, thawed, peeled, and deveined
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 medium bell pepper, seeded and chopped (I used ½ red and ½ yellow for color)
- 1 cup snap peas, chopped
- 2 green onions, both white and green parts, divided
- 1 clove garlic, minced
- ½ teaspoon red pepper flakes*
- In a small bowl, whisk together the soy sauce, orange juice, water, maple syrup, vinegar, mirin, orange zest, and ginger. Set aside.
- Place the cornstarch, salt and pepper in a zip lock bag, close, and toss to combine. Add the shrimp, and toss until evenly coated.
- Heat 2 tablespoons of the oil in a large skillet or saute pan over medium heat. Add the shrimp and cook until pink, about 3 minutes. Remove from heat and place in a bowl.
- Add another tablespoon of oil to the skillet and add the bell pepper, snap peas, and white and light green parts of the green onion, and cook 2-3 minutes until crisp tender. Add the garlic and red pepper flakes, and cook 30 seconds longer.
- Add the sauce to the pan and stir, scraping up the bits on the bottom of the pan. Bring to a boil and cook until thickened, about 2-3 minutes. Add the shrimp back to the pan and heat just until warmed through.
- Serve over rice or quinoa, topped with the fresh scallions. Enjoy!
*The maple syrup may be substituted with an equal amount of your favorite sweetener.
If you don't happen to have mirin on hand, substitute that with more rice wine vinegar.
*If you like your dishes really spicy, add more red pepper flakes!
Recipe by Flavor the Moments.