Get ready for a flavor explosion that’s about to become your new weeknight obsession: Garlic Butter Orange Shrimp that combines savory, sweet, and citrusy in the most incredible way possible. We’re talking plump, juicy shrimp sautéed in loads of garlic butter, then glazed with a tangy-sweet orange sauce that’s got just enough kick to keep things interesting. It’s like your taste buds went on vacation to a fancy beachside restaurant, but really you’re just standing at your stove for like 15 minutes. This dish is elegant enough to impress dinner guests but easy enough to make on a Tuesday when you’re running on fumes.
Why You’ll Love This Recipe
Ready in 20 minutes from start to finish. Seriously.
Restaurant-quality flavors with pantry staples.
Light and healthy but tastes indulgent.
Works as an appetizer, main course, or over rice/pasta.
Impressive enough for date night, easy enough for weeknights.
Low-carb and keto-friendly if you skip serving it over carbs.
That garlic butter orange combo is absolutely addictive.
The Good Stuff You’ll Need
For the Shrimp:
1.5 lbs large shrimp, peeled and deveined (tails on or off, your call)
Salt and pepper to taste
1/2 tsp paprika
1/4 tsp cayenne pepper (optional)
2 tbsp olive oil
For the Garlic Butter Orange Sauce:
4 tbsp butter
6 cloves garlic, minced (yeah, go big or go home)
Zest of 1 large orange
Juice of 2 large oranges (about 3/4 cup)
2 tbsp honey
1 tbsp soy sauce (or coconut aminos)
1/2 tsp red pepper flakes (optional but nice)
1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
For Finishing:
2 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped (optional)
Orange slices for garnish
Extra orange zest
Sesame seeds (optional)
Optional Serving Suggestions:
Cooked rice (white, brown, or cauliflower)
Pasta (angel hair or linguine)
Crusty bread for soaking up sauce
Zucchini noodles for low-carb
Let’s Get Cooking
Step 1: Prep Your Shrimp
Pat shrimp completely dry with paper towels (this helps them sear properly).
Season with salt, pepper, paprika, and cayenne if using.
Let sit at room temperature while you prep everything else.
Step 2: Get Everything Ready
Mince your garlic (don’t skimp on this!).
Zest and juice your oranges.
Mix cornstarch with water for the slurry.
Have all ingredients within reach because this cooks fast!
Step 3: Sear Those Shrimp
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add shrimp in a single layer (work in batches if needed — don’t crowd the pan!).
Cook for 1-2 minutes per side until pink and just cooked through.
Remove shrimp to a plate and set aside. Don’t overcook or they’ll be rubbery!
Step 4: Build That Sauce
In the same skillet (don’t wipe it out — that’s flavor!), reduce heat to medium.
Add butter and let it melt.
Add minced garlic and sauté for 30-60 seconds until fragrant but not brown.
Step 5: Orange You Glad
Add orange zest, orange juice, honey, soy sauce, and red pepper flakes.
Stir to combine and bring to a gentle simmer.
Let it bubble for 2-3 minutes to reduce slightly and concentrate flavors.
Taste and adjust — add more honey if you want it sweeter, or a splash of soy sauce for more savory depth.
Step 6: Thicken It Up
Stir in the cornstarch slurry while whisking constantly.
Cook for 1-2 minutes until sauce thickens to a glossy, coating consistency.
It should coat the back of a spoon nicely.
Step 7: Marry It All Together
Return cooked shrimp to the skillet and toss to coat in the sauce.
Cook for just 1 minute to warm through and let flavors meld.
Remove from heat immediately (shrimp keep cooking in the hot pan!).
Step 8: Make It Pretty
Transfer to a serving platter or individual plates.
Garnish with fresh parsley, basil, and orange slices.
Sprinkle with extra orange zest and sesame seeds if using.
Serve immediately while it’s hot and gorgeous.
Serving Suggestions
Serve over fluffy white rice or rice pilaf to soak up that amazing sauce.
Toss with angel hair pasta for an elegant dinner.
Serve with crusty bread and a simple arugula salad.
Great as an appetizer over lettuce cups or endive leaves.
Switch It Up
Lemon Version: Use lemon juice and zest instead of orange for brighter, tangier flavor.
Spicy Style: Add sriracha or double the red pepper flakes.
Ginger Kick: Add 1 tablespoon fresh grated ginger with the garlic.
Coconut Twist: Add 1/4 cup coconut milk to the sauce for creaminess.
Asian Fusion: Add a splash of sesame oil and top with green onions.
Herb Explosion: Use fresh cilantro, mint, and Thai basil.
Pineapple Orange: Add 1/2 cup pineapple juice to the orange juice.
Make-Ahead Tips
Prep and season shrimp up to 4 hours ahead. Keep covered in the fridge.
Mince garlic and juice oranges ahead of time.
The sauce can be made ahead and reheated gently (just add shrimp fresh).
Leftovers keep for 2 days but shrimp is always best fresh.
Questions People Actually Ask
Q: Can I use frozen shrimp? A: Yes! Just thaw completely, pat very dry, and proceed as directed.
Q: What size shrimp works best? A: Large or jumbo (16-20 count per pound) are perfect for this recipe.
Q: Can I leave the tails on? A: Totally up to you! Tails on looks prettier, tails off is easier to eat.
Q: What if I don’t have fresh orange juice? A: Store-bought works, but fresh is definitely better. Avoid concentrate if possible.
Q: My sauce is too thin. Help! A: Add more cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and simmer longer.
Q: Can I use chicken instead? A: Sure! Use chicken tenders cut into strips. Cook time will be longer (6-8 minutes).
Q: Is this spicy? A: Not really — just a hint of warmth. Skip the cayenne and red pepper flakes for zero spice.
Q: Can I grill the shrimp instead? A: Absolutely! Grill on skewers, then toss with the sauce afterward.
Print
Garlic Butter Orange Shrimp
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Get ready for a flavor explosion that’s about to become your new weeknight obsession: Garlic Butter Orange Shrimp that combines savory, sweet, and citrusy in the most incredible way possible. We’re talking plump, juicy shrimp sautéed in loads of garlic butter, then glazed with a tangy-sweet orange sauce that’s got just enough kick to keep things interesting. It’s like your taste buds went on vacation to a fancy beachside restaurant, but really you’re just standing at your stove for like 15 minutes. This dish is elegant enough to impress dinner guests but easy enough to make on a Tuesday when you’re running on fumes.
Ingredients
For the Shrimp:
1.5 lbs large shrimp, peeled and deveined (tails on or off, your call)
Salt and pepper to taste
1/2 tsp paprika
1/4 tsp cayenne pepper (optional)
2 tbsp olive oil
For the Garlic Butter Orange Sauce:
4 tbsp butter
6 cloves garlic, minced (yeah, go big or go home)
Zest of 1 large orange
Juice of 2 large oranges (about 3/4 cup)
2 tbsp honey
1 tbsp soy sauce (or coconut aminos)
1/2 tsp red pepper flakes (optional but nice)
1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
For Finishing:
2 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped (optional)
Orange slices for garnish
Extra orange zest
Sesame seeds (optional)
Optional Serving Suggestions:
Cooked rice (white, brown, or cauliflower)
Pasta (angel hair or linguine)
Crusty bread for soaking up sauce
Zucchini noodles for low-carb
Instructions
Pat shrimp completely dry with paper towels (this helps them sear properly).
Season with salt, pepper, paprika, and cayenne if using.
Let sit at room temperature while you prep everything else.
Mince your garlic (don’t skimp on this!).
Zest and juice your oranges.
Mix cornstarch with water for the slurry.
Have all ingredients within reach because this cooks fast!
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add shrimp in a single layer (work in batches if needed — don’t crowd the pan!).
Cook for 1-2 minutes per side until pink and just cooked through.
Remove shrimp to a plate and set aside. Don’t overcook or they’ll be rubbery!
In the same skillet (don’t wipe it out — that’s flavor!), reduce heat to medium.
Add butter and let it melt.
Add minced garlic and sauté for 30-60 seconds until fragrant but not brown.
Add orange zest, orange juice, honey, soy sauce, and red pepper flakes.
Stir to combine and bring to a gentle simmer.
Let it bubble for 2-3 minutes to reduce slightly and concentrate flavors.
Taste and adjust — add more honey if you want it sweeter, or a splash of soy sauce for more savory depth.
Stir in the cornstarch slurry while whisking constantly.
Cook for 1-2 minutes until sauce thickens to a glossy, coating consistency.
It should coat the back of a spoon nicely.
Return cooked shrimp to the skillet and toss to coat in the sauce.
Cook for just 1 minute to warm through and let flavors meld.
Remove from heat immediately (shrimp keep cooking in the hot pan!).
Transfer to a serving platter or individual plates.
Garnish with fresh parsley, basil, and orange slices.
Sprinkle with extra orange zest and sesame seeds if using.
Serve immediately while it’s hot and gorgeous.
Notes
Serve over fluffy white rice or rice pilaf to soak up that amazing sauce.
Toss with angel hair pasta for an elegant dinner.
Serve with crusty bread and a simple arugula salad.
Great as an appetizer over lettuce cups or endive leaves.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~285 kcal
- Fat: ~14g
- Carbohydrates: ~15g
- Protein: ~28g