Zesty Orange Shrimp Fried Rice

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
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Welcome to a vibrant culinary journey with our Zesty Orange Shrimp Fried Rice! This dish combines the fresh zing of orange with savory shrimp, all nestled in fluffy jasmine rice. Perfect for a quick weeknight dinner or impressing your dinner guests with flavors that pop.

Ingredients for Zesty Orange Shrimp Fried Rice

The star of the dish is the shrimp, offering a succulent, protein-rich base. The cooked jasmine rice provides a fragrant and slightly sticky texture, perfect for fried rice. Sesame oil adds a nutty aroma, while orange zest and juice infuse a bright citrusy flavor. Garlic and fresh ginger bring warmth and depth. Green onions and frozen peas contribute freshness and color. Diced carrots add sweetness and crunch. The mix of soy sauce and fish sauce creates a savory, umami-rich base. Finish with fresh cilantro and roasted peanuts for a burst of flavor and texture.

Tips & Tricks

  • Use day-old rice for the best texture; freshly cooked rice is too moist and can get mushy.
  • For more spice, add a pinch of red pepper flakes or a dash of sriracha while cooking.
  • If you’re out of fresh ginger, a pinch of ground ginger can work in a pinch.

Serving Suggestions

This dish pairs wonderfully with a light, crisp salad on the side. A simple cucumber salad with a sesame dressing complements the citrusy notes. You can also serve it alongside steamed dumplings for an Asian-inspired feast.

Frequently Asked Questions

Can I use other types of rice?
Yes, any long-grain rice like basmati or even brown rice will work, though the texture will vary slightly.
What if I'm allergic to peanuts?
Simply omit the peanuts or substitute with toasted sesame seeds for a similar crunch.

Zesty Orange Shrimp Fried Rice Recipe Walkthrough

Start by heating 1 tablespoon of sesame oil in a large wok over medium-high heat. Add your peeled and deveined shrimp, cooking them until they turn pink and opaque, which should take about 3 to 4 minutes. Once cooked, remove the shrimp and set them aside on a plate.

In the same wok, pour in the remaining sesame oil. Add minced garlic and grated ginger, sautéing them for about a minute until they're fragrant. This step really lays down the aromatic foundation for your whole dish.

Next, toss in the diced carrots and frozen peas. Stir-fry these veggies for about 2 to 3 minutes until they become tender. Now, add your cold jasmine rice to the mix. Break up any clumps with a spatula, ensuring the rice heats evenly.

Pour the orange juice over the rice along with soy sauce and fish sauce. Stir everything thoroughly to combine the flavors well. Return the cooked shrimp to the wok and sprinkle in the orange zest. Toss everything together so the shrimp is heated through and well coated with the sauce.

Finally, remove the wok from the heat. Stir in the sliced green onions, chopped cilantro, and roasted peanuts. Give it a taste and adjust the seasoning with salt and pepper if needed. Serve immediately, and if you're feeling fancy, garnish with extra cilantro and orange slices.

Why You'll Love This Recipe

  • The refreshing citrus twist from orange juice and zest balances the savory flavors beautifully.
  • Quick and easy — ready in under 30 minutes for those busy weeknights.
  • A complete meal in itself, packed with protein, veggies, and carbs.
  • Freezer-friendly, making it ideal for meal prep and future cravings.

Ingredients

1 lb large shrimp, peeled and deveined
2 cups cooked jasmine rice (preferably cold)
2 tbsp sesame oil
1 large orange, zested and juiced
2 cloves garlic, minced
1 inch fresh ginger, grated
3 green onions, sliced
1/2 cup frozen peas
1/2 cup diced carrots
2 tbsp soy sauce
1 tbsp fish sauce
1/4 cup fresh cilantro, chopped
1/4 cup roasted peanuts, chopped
Salt and pepper to taste

Step-by-step Instructions

1. Heat 1 tbsp of sesame oil in a large wok over medium-high heat.
2. Add shrimp and cook until pink and opaque, about 3-4 minutes. Remove and set aside.
3. In the same wok, add the remaining sesame oil, garlic, and ginger. Sauté for 1 minute until fragrant.
4. Add carrots and peas, stir-frying for 2-3 minutes, until tender.
5. Stir in cooked rice, breaking up any large clumps.
6. Pour in orange juice, soy sauce, and fish sauce, mixing well to combine.
7. Return cooked shrimp to the wok, along with orange zest, and toss to heat through.
8. Remove from heat and stir in green onions, cilantro, and chopped peanuts. Adjust seasoning with salt and pepper.
9. Serve immediately, garnished with extra cilantro and orange slices if desired.

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