Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon cornstarch (cornflour)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1/2 cup (120ml) fresh orange juice
  • 1/4 cup (60ml) honey
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch (cornflour)
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes (or more, to taste)
  • 1 tablespoon sesame oil
  • Sesame seeds (optional)
  • Chopped green onions (scallions) (optional)

Instructions:

  1. In a bowl, toss the shrimp with cornstarch, salt, and pepper until evenly coated.
  2. In a separate bowl, whisk together orange juice, honey, soy sauce, rice vinegar, cornstarch, ginger, garlic, and red pepper flakes.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Don't overcrowd the pan; cook in batches if necessary.
  4. Pour the honey-orange sauce into the skillet with the cooked shrimp.
  5. Bring the sauce to a simmer and cook for 1-2 minutes, or until the sauce has thickened and coats the shrimp evenly.
  6. Remove from heat and drizzle with sesame oil. Garnish with sesame seeds and chopped green onions (if desired). Serve immediately.