I made this Orange Sriracha Shrimp & Broccoli because I wanted takeout vibes without the “why is this $38” aftermath. Sweet marmalade + sriracha does that sticky, spicy, slightly chaotic thing that makes you feel like a sauce wizard.

The first time I tried it, I underestimated the glaze and ended up with shrimp so glossy it looked professionally sponsored. The broccoli still got crispy, and the pecan crunch made me feel like I’d “planned” texture on purpose.

Trust this recipe when you want dinner to be fast, loud, and just fancy enough to post without lying. Serve it over rice, squeeze an orange slice on top, and pretend you didn’t lick the spoon.

Orange Sriracha Shrimp & Broccoli with Pecan Crunch

Sticky orange marmalade and sriracha turn shrimp into the kind of sweet-heat chaos you’ll “accidentally” make again next week. Crispy broccoli gets a pecan-orange crunch crown, because clearly we’re not settling for boring vegetables today.

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Prep Time 15

Cook Time 25

Course Main Course

Servings

Ingredients

1 tablespoon sesame oil
4 tablespoons sriracha sauce divided
4 tablespoons soy sauce divided
4 cups broccoli florets about 1 pound
1 pound frozen breaded shrimp
2 tablespoons rice vinegar
⅓ cup orange marmalade
1 large orange zested and juiced (about 1 teaspoon zest and ⅓ cup juice)
1 tablespoon fresh ginger grated
½ cup sliced green onions
2 cups cooked white rice for serving
½ cup pecans
½ teaspoon garlic powder
Orange slices for serving

Instructions

Preheat and Prep Pans: Heat the oven to 425°F and line two sheet pans with foil so cleanup doesn’t ruin your mood later.
Season Broccoli: In a large bowl, whisk together the sesame oil, 1 tablespoon sriracha sauce, and 1 tablespoon soy sauce. Add the broccoli and toss until evenly coated.
Roast Broccoli: Spread the broccoli in a single layer on one sheet pan. Roast until browned at the edges and crisp-tender, about 12 to 15 minutes.
Bake Shrimp: Spread the frozen breaded shrimp in a single layer on the second sheet pan. Bake until hot and crispy, about 10 to 12 minutes.
Build Orange Sriracha Sauce: While everything bakes, set a small saucepan over medium heat. Stir together the remaining 3 tablespoons sriracha sauce, remaining 3 tablespoons soy sauce, rice vinegar, orange marmalade, and the orange juice until smooth.
Simmer and Finish Sauce: Stir in the grated ginger and sliced green onions. Simmer, stirring often, until the sauce looks slightly thicker and glossy, about 2 to 3 minutes.
Coat Shrimp: Pour the sauce over the baked shrimp on the sheet pan and toss gently until every piece is coated and shiny.
Make Pecan Crunch: Crush the pecans in a zip-top bag using a rolling pin until you have small bits. Add the orange zest and garlic powder, seal, and shake to combine.
Top and Toast Broccoli: Sprinkle the pecan crunch over the roasted broccoli. Return it to the oven just to toast the topping, about 3 to 5 minutes.
Serve: Spoon the cooked rice into bowls, pile on the saucy shrimp, and serve the crunchy broccoli alongside. Add orange slices on the side for a little flair and a not-so-subtle hint of what’s making everything taste so good.

Video Recipe

Orange Sriracha Shrimp & Broccoli with Pecan Crunch: Lazy-Genius Tips That Make You Look Like You Tried

You’re here because you want this to be easy and still feel impressive. Same—I support your “minimum effort, maximum flavor” lifestyle.

Get the Timing Right Without Actually Timing Anything

Broccoli takes longer than shrimp, so shove the broccoli in first and pretend it was a strategic plan. When the broccoli starts getting those toasty brown edges, you’re winning—and the shrimp only needs enough time to get crispy, not “extra crunchy forever.”

Use One Oven Temp Like the Efficient Legend You Are

Everything at 425°F is the whole point, because nobody wants to play temperature ping-pong on a weeknight. If your oven runs hot, pull the shrimp a minute early and let the sauce do the rest. Crispy shrimp + sticky sauce = the universe balancing itself out.

Don’t Fight the Sauce—Let It Do the Work

If your sauce looks thin at first, don’t panic and start adding random stuff like you’re on a cooking show. Simmer it a couple minutes and it’ll thicken up as the marmalade melts and the liquid reduces. Sauce patience is a rare virtue, but it pays off here.

Marmalade Substitutes for When Life Happens

No orange marmalade? Apricot jam works surprisingly well, and so does peach preserves if that’s what’s lurking in your fridge like a forgotten childhood snack. If you use a less-citrusy jam, add an extra pinch of orange zest or a tiny splash more juice to bring the brightness back. Your pantry is not a failure—it’s a “flavor opportunity.”

Orange Juice Hacks That Don’t Require You to Be a Citrus Farmer

Fresh orange juice is great, but if you’re using bottled, nobody’s calling the cops. Just go easy if it’s super sweet, because the marmalade is already doing plenty. If it tastes like candy, dial it back before your shrimp turns into dessert.

Ginger Options for the Real World

Fresh ginger is ideal, but the ginger paste in the tube is basically made for nights when you can’t be bothered. Ground ginger works too in a pinch—use a little and don’t act like it’s the same thing, because it’s not. Tube ginger is my “I still cooked” cheat code.

Broccoli Behavior and How to Control It

Dry broccoli roasts better than wet broccoli, so if yours is freshly washed, pat it down like it owes you money. Crowd the pan and you’ll steam it, which is fine if you love soggy vegetables (no judgment… okay, a little). Space is the difference between crispy and “sad green.”

The Pecan Crunch Is Optional… But Also Not

If you skip the topping, it’s still tasty, but you lose that crunchy, fancy finish that makes the whole plate feel intentional. Walnuts work, sliced almonds work, even crushed pretzels work if you’re feeling chaotic. Crunch is the glow-up—don’t deny yourself.

No Nuts? Make It Crunchy Anyway

If pecans are a no-go, toasted breadcrumbs with a little garlic powder and orange zest do the job. Crushed crispy onions are also weirdly perfect on this, and I’m not apologizing for it. Texture is a need, not a want.

Heat Level Tweaks for Both the Brave and the Cautious

If you want it spicier, add more sriracha or a pinch of red pepper flakes—easy. If you want it milder, cut the sriracha and add a little extra marmalade or orange juice to keep the sauce from tasting flat. You control the spice, not the internet.

Shrimp Swap Options That Still Work

If you can’t find breaded shrimp, use raw peeled shrimp—just toss them with a little oil and bake until pink, then coat in sauce. Chicken nuggets also work in a “don’t tell anyone” way that tastes better than it should. Yes, I’ve done it, and yes, it slapped.

Rice Shortcuts for People With Places to Be

Microwave rice is totally fine here, and honestly, it’s kind of the point. If you want to switch it up, cauliflower rice works, but the sauce deserves something that can soak it up properly. This is not the night to prove a point with “perfect rice.”

Leftovers That Don’t Turn Into Regret

Store shrimp and broccoli separately if you can, because crispy shrimp hates moisture like it’s allergic to it. Reheat shrimp in the oven or air fryer to bring back the crunch, and warm the sauce separately if it thickens too much. The microwave is convenient, but it will absolutely betray your breading.

Make-Ahead Moves That Feel Like Time Travel

Mix the sauce ingredients ahead and keep it in the fridge, then simmer it when you’re ready to eat. You can also pre-crush the pecans and stash the topping so dinner feels like it came together magically. Future-you deserves this kind of support.

Bold, Sticky-Sweet Orange Sriracha Shrimp & Broccoli with Pecan Crunch

Orange Sriracha Shrimp & Broccoli with Pecan Crunch