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Fish 4 Friday: Orange Shrimp Three Ways

This entry is part of a series, F4F 2011»

Fresh Shrimp

Today the Elves bring you three ways to get your orange juice (besides their favorite way, a Screwdriver). Yep, you read that right; not one, not even two, but THREE ways to enjoy shrimp AND pump up your brain nutrition. They’re all easy to make too. So get to the store and get a big thingie of OJ and lets get cooking!

Shrimp With Sweet-Hot Orange Sauce

  • 1 cup sweet orange marmalade
  • 1-2 cloves garlic
  • 1/2 teaspoon red pepper flakes (more to taste)
  • 1/2 teaspoon ground ginger
  • 3-4 teaspoons light olive oil
  • 2 pounds medium, uncooked shrimp, peeled, deveined
  • sea salt and freshly ground black pepper, to taste

Combine the first four ingredients in a small saucepan over medium-low heat. Cook for a few minutes, with stirring; remove and discard garlic (if you prefer). Meanwhile, warm the oil in a large skillet over medium-high heat. Toss in the shrimp and cook, with stirring, until shrimp are done, about 4-5 minutes. (Don’t overcook, they’ll go all rubbery on you.) Season to taste. Pour the sauce over the shrimp and stir to combine. Serve with rice. (Serves 4)

Big Oranges

Light Orange Scampi

  • 3 cloves garlic, sliced
  • 2 teaspoons vegetable oil
  • kosher or sea salt
  • freshly ground black pepper
  • 2 pounds medium shrimp, peeled, deveined
  • 2/3 cup orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon plus 1 teaspoon chopped fresh chives
  • 2 tablespoons cornstarch

Sauté garlic in oil in a large skillet over medium heat for about 30 seconds. Toss in shrimp and cook with occasional stirring until shrimp are done, about 4-5 minutes. Drain off liquid and discard. Meanwhile, in a small saucepan, combine orange juice, chives and cornstarch. Bring mixture to a boil, then reduce heat and cook for a minute or two, stirring constantly until sauce thickens a bit. Add sauce to shrimp and stir to coat; serve. (Serves 4)

Cooked Shrimp

Spicy Orange Shrimp

  • 4 large oranges
  • 1 1/2 tablespoons vegetable oil
  • 1/2 teaspoon minced garlic
  • 16 large uncooked shrimp, peeled and deveined
  • 1-2 teaspoons Sriracha or sambal oelek
  • 1 teaspoon light brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon cornstarch in 1 tablespoon water

Cut oranges in half (around the middle) and gently squeeze out the juice. Clean out the orange flesh from four of the rinds; retain prepared rinds. Heat oil in a large skillet over medium heat, and then stir the garlic around in the oil for a minute. Don’t scorch the garlic! Remove clove; discard. Increase heat to medium-high and add the shrimp. Sauté for a couple of minutes, with stirring, until shrimp turn nicely pink. Add hot sauce, brown sugar and Worcestershire and stir to combine; don’t let the sugar stick to the skillet! Pour in orange juice, bring to a boil and cook for a couple more minutes. Add cornstarch slurry and cook, with stirring, until sauce thickens. Spoon shrimp into prepared orange rinds and plate with rice pilaf. (Serves 2; doubles easily)

Yes, they’re all pretty similar. Shrimp and a sauce. Okay, if you see that, then you don’t need recipes! There are key differences, though, especially in zest and sweetness. Take you pick, they’re all tasty…

Enjoy the (Big Orange Shrimp) Heat!


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