Crispy Shrimp With Citrus Glaze Recipes

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CRISPY SHRIMP WITH CITRUS GLAZE



Crispy Shrimp with Citrus Glaze image

Categories     Salad     Citrus     Sauté     Shrimp     Pan-Fry     Lettuce     Bon Appétit

Yield Makes 10 (first-course) servings

Number Of Ingredients 22

Glaze
1 cup fresh tangerine juice or orange juice
1/2 cup fresh grapefruit juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup canned low-salt chicken broth
3 garlic cloves, minced
3 tablespoons light corn syrup
2 tablespoons sugar
1/2 teaspoon hot pepper sauce
Shrimp
2 large egg whites
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
30 uncooked large shrimp, peeled, deveined, tails left intact
3/4 cup sesame seeds (about 3 3/4 ounces)
1/4 cup vegetable oil
5 cups shredded iceberg lettuce
Fresh mint leaves

Steps:

  • For glaze:
  • Bring all ingredients to boil in medium saucepan. Boil until slightly syrupy and reduced to 1 cup, about 12 minutes. Season with salt and pepper. Remove from heat. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
  • For shrimp:
  • Place large rack on baking sheet. Whisk first 6 ingredients in medium bowl until well blended. Add shrimp; toss. Spread sesame seeds in pie dish. Dip shrimp into seeds, coating both sides. Place coated shrimp on rack.
  • Heat oil in large nonstick skillet over medium-high heat. Add half of shrimp; sauté until golden outside and opaque in center, about 2 minutes per side. Transfer to plate. Repeat with remaining shrimp.
  • Divide lettuce among 10 plates. Top with shrimp. Drizzle glaze over shrimp. Garnish with mint.

STICKY CRISPY ORANGE SHRIMP



Sticky Crispy Orange Shrimp image

The inspiration for this recipe is a dish called orange chicken that the family loves from their favorite take-out restaurant in Tulsa. Here the chicken has been substituted with shrimp, a perfect vehicle for citrus flavors.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

1/2 cup orange juice
1 tablespoon grated ginger
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon crushed red pepper
Splash of rice vinegar
Splash of sesame oil
Pinch kosher salt
1 clove garlic, grated
Vegetable oil, for frying
1/2 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 large eggs
1 1/2 cups panko breadcrumbs
1 pound peeled and deveined jumbo shrimp, butterflied and tails removed
Rice, for serving
2 scallions, sliced thin, for garnish

Steps:

  • For the sauce: Put the orange juice, ginger, honey, soy sauce, cornstarch, crushed red pepper, vinegar, sesame oil, salt and garlic in a small nonstick skillet over medium heat and whisk thoroughly to incorporate the cornstarch into the liquid. If you have a few lumps remaining, that is fine. Heat until bubbling and starting to thicken, about 5 minutes. Remove from the heat and set aside.
  • For the crispy shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
  • Add the flour, salt and pepper to a shallow dish. Crack the eggs into a second shallow dish and beat well. Place the panko in a third dish. Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg and finally in the breadcrumbs, pressing to make sure each shrimp has an even coating.
  • Fry the shrimp in 2 batches, flipping halfway through, until golden, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
  • Before serving, add the sauce to the bottom of a bowl. Add the shrimp and toss gently to coat. Serve over rice and garnish with the sliced scallions.

GRILLED SHRIMP WITH CITRUS DIPPING SAUCE



Grilled Shrimp with Citrus Dipping Sauce image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 28m

Yield 4 servings

Number Of Ingredients 10

1 cup rice, regular or instant, cooked according to package directions
Cooking spray
2 pounds large or jumbo shrimp, peeled and deveined
Salt and freshly ground black pepper
2 tablespoons freshly chopped cilantro leaves
1 cup orange juice
2 tablespoons fresh lime juice
2 teaspoons minced fresh ginger
2 teaspoons cornstarch
1/2 teaspoon garlic powder

Steps:

  • Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of shrimp with salt and black pepper. Place shrimp on hot pan and cook 2 to 3 minutes per side, until bright pink and cooked through. Sprinkle shrimp with cilantro.
  • Meanwhile, in a small saucepan, whisk together orange juice, lime juice, ginger, cornstarch, and garlic. Set pan over medium heat and bring to a simmer. Simmer 2 minutes, until mixture thickens. Season, to taste, with salt and black pepper. Transfer sauce to a serving bowl. Serve 2/3 of the shrimp with the rice and dipping sauce on the side. Reserve remaining shrimp for wraps, if desired.

SPICY-SWEET GLAZED SHRIMP



Spicy-Sweet Glazed Shrimp image

Chili sauce and honey are all you need to build major flavor in this shrimp recipe. The glaze caramelizes on the grill for even more complexity. Feel free to try it with bone-in chicken pieces or beef kebabs, too.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 5

Vegetable oil, for grill
2 tablespoons spicy chili sauce, such as Sriracha
1/3 cup honey
2 pounds extra-jumbo shrimp (about 32 total), peeled and deveined (tails left on)
Salt and pepper

Steps:

  • Heat a grill or grill pan to high. Clean and lightly oil hot grill. Stir together chili sauce and honey. Assemble kebabs (using 2 long skewers for each, threading 1 skewer through head end of shrimp and 1 through tail end); season with salt and pepper.
  • Grill until shrimp begin to turn opaque, 2 to 3 minutes. Flip, brush liberally with glaze, and cook until opaque throughout, 3 to 4 minutes. Brush with more glaze and serve.

Nutrition Facts : Calories 224 g, Fat 3 g, Protein 31 g, SaturatedFat 1 g

SPICY CITRUS SHRIMP



Spicy Citrus Shrimp image

This shrimp stir-fry showcases the flavors of Asia.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 21m

Number Of Ingredients 11

2 teaspoons orange-pineapple juice
2 teaspoons cornstarch
1/4 cup orange-pineapple juice
1 tablespoon sugar
1 tablespoon Chinese fermented black beans, rinsed, drained and coarsely chopped
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons sesame oil
2 small red chilies, seeded and chopped
3/4 pound fresh or frozen (thawed) uncooked large shrimp, peeled and deveined
2 medium green onions, sliced (2 tablespoons)

Steps:

  • Mix 2 teaspoons orange-pineapple juice and the cornstarch; set aside.
  • Mix 1/4 cup orange-pineapple juice, the sugar, black beans, vinegar, soy sauce, sesame oil and chilies in 10-inch skillet or wok; heat to boiling. Add shrimp; stir-fry 3 to 5 minutes or until shrimp are pink and firm.
  • Stir in cornstarch mixture. Cook and stir about 30 seconds or until thickened. Stir in onions.

CITRUS SHRIMP



Citrus Shrimp image

A light, healthy way to enjoy shrimp. A great summer dish. You can also throw the shrimps on a skewer and BBQ on the grill.

Provided by SBorodko

Categories     Seafood     Shellfish     Shrimp

Time 50m

Yield 6

Number Of Ingredients 6

2 oranges, zested and juiced
3 limes, zested and juiced
2 tablespoons olive oil
½ teaspoon salt, or to taste
3 cloves garlic
1 ½ pounds large shrimp, peeled and deveined

Steps:

  • In a blender or food processor, combine the orange juice and zest, lime juice and zest, olive oil, garlic and salt. Be careful with the salt - the shrimp really suck it up! Cover, and puree until smooth.
  • Place shrimp in a bowl, and pour the citrus marinade over them. Let them marinate for 20 minutes at room temperature.
  • Heat a non-stick skillet over medium-high heat. Fry the shrimp about 3 minutes per side, in batches if necessary, until opaque. Spoon a little of the marinade in with them for extra flavor while they cook if you like.

Nutrition Facts : Calories 198.7 calories, Carbohydrate 11.6 g, Cholesterol 172.5 mg, Fat 6.6 g, Fiber 2.3 g, Protein 23.9 g, SaturatedFat 1 g, Sodium 362.8 mg, Sugar 5.8 g

CITRUS GARLIC SHRIMP



Citrus Garlic Shrimp image

Garlic is paired with sunny citrus in this special shrimp and linguine combination. "This is one of my husband's favorites," shares Diane Jackson of Las Vegas, Nevada. "And it's pretty enough for company," she adds.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

1 package (16 ounces) linguine
1/2 cup olive oil
1/2 cup orange juice
1/3 cup lemon juice
3 to 4 garlic cloves, minced
5 teaspoons grated lemon zest
4 teaspoons grated orange zest
1 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
Shredded Parmesan cheese and minced fresh parsley, optional

Steps:

  • Cook linguine according to package directions. Meanwhile, in a blender, combine the next eight ingredients; cover and process until blended. Pour into a large skillet; bring to boil. Reduce heat, stir in the shrimp; simmer, uncovered for 3-4 minutes or until shrimp turn pink. , Drain linguine; toss with shrimp mixture. Sprinkle with cheese and parsley if desired.

Nutrition Facts : Calories 504 calories, Fat 20g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 526mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.

CITRUS GLAZE



Citrus Glaze image

This sweet and tangy glaze is simple and does wonders for most any seafood, especially tuna and mahi mahi.

Provided by BEYOND7

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 18m

Yield 4

Number Of Ingredients 6

1 orange, juiced
1 lemon, juiced
1 lime, juiced
⅓ cup water
⅓ cup sugar
1 pinch salt

Steps:

  • Combine the orange juice, lemon juice, lime juice, water, sugar and salt in a small skillet. Mix well, and bring to a boil over medium to medium-high heat. Cook until reduced by half. Let cool until the glaze is thick and sticky.
  • Brush onto grilled meats or fish during the last 2 minutes of cooking. Pour remaining glaze over afterwards, or use as bright decoration to your entree.

Nutrition Facts : Calories 81.5 calories, Carbohydrate 21.6 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.4 g, Sodium 0.4 mg, Sugar 19.2 g

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