Sweet & Spicy Tangerine Shrimp

Pittman & Davis

Spicy (but not too spicy!) and citrus-y, this tasty and easy-to-prepare Asian-inspired dish will be a hit with the entire family. Serve it on a weeknight over steamed rice or noodles. To spice it up, add more red pepper flakes or a splash of sriracha sauce. For a vegetarian option, make it with tofu or cauliflower.


For the shrimp:

1½ lbs. medium shrimp, peeled & deveined

½ c. cornstarch

2 large eggs, beaten

¼ c. canola oil

Salt & pepper, to taste

1 green onion, chopped for garnish

For the sauce:

½ c. honey

½ teaspoon soy sauce

2 Tbsp. tangerine juice, freshly squeezed (Pittman & Davis Tangerines)

2 tsp. dried tangerine zest

1 tsp fresh ginger, minced

¼ tsp. red pepper flakes


For the shrimp:

  • In a large bowl, season shrimp with salt and pepper. Add the cornstarch and toss to combine.
  • Heat oil in large saucepan. Dip shrimp in beaten eggs one at a time, then add to pan. Cook over medium heat until golden brown on both sides (about 2 minutes). Transfer to a paper towel lined plate when done.

For the sauce:

  • In a medium bowl, combine honey, soy sauce, juice, zest, ginger and pepper flakes. Pour into a skillet and bring to a boil. Simmer until thickened (about 2-5 minutes).

To serve:

  • Drizzle sauce over shrimp or toss shrimp in sauce to coat.
  • Serve over steamed rice or rice noodles.

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