Orange Peel Shrimp

Ingredients

• 2 teaspoons plus 1/4 cup canola oil
• 2 cloves garlic, grated
• 2 scallions, thinly sliced on the angle, plus extra for garnish
• 1/2 teaspoon dried red pepper flakes
• 1 teaspoon orange zest
• 1/4 cup orange marmalade
• 2 teaspoons of honey, preferably orange blossom
• 1/4 cup soy sauce
• 2 tablespoons fresh orange juice
• 1/2 teaspoon cornstarch, plus 6 tablespoons
• Kosher Salt
• 2 pounds 11-15 count shrimp, peeled and deveined, dried on a paper towel

Directions

1. Warm 2 teaspoons canola oil in a small skillet over medium heat. As soon as the oil starts to shimmer, stir in the garlic, scallions, red pepper flakes and orange zest, and cook just until aromatic, less than a minute. Add the marmalade, honey and soy sauce right away, then let the mixture bubble for 1 minute. While it cooks, whisk the fresh orange juice with 1/2 teaspoon cornstarch in a small bowl. Pour that slurry into the skillet and keep whisking for 1 final minute, until the sauce thickens. Take it off the heat and set it aside.
2. Toss the dry shrimp with the remaining cornstarch and a pinch of salt. Heat the remaining canola oil in a wok over medium heat until it begins to smoke lightly. Cook the shrimp six at a time until they turn orange, curl and get a little crisp, about 2 minutes total, flipping once midway through. Transfer them to paper towels to drain. Continue the same way for all 4 batches, adding more oil if necessary. Toss the shrimp with the orange sauce. Finish with fresh scallions and orange zest, and serve with plain white rice.