Monster Shrimp With Orange Chili Glaze Recipes

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ORANGE-CHIPOTLE SHRIMP



Orange-Chipotle Shrimp image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 9

3 cloves garlic, chopped
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 pound large shrimp (16/20 count), peeled and deveined, tails on
1 cup freshly squeezed orange juice
1/2 teaspoon adobo sauce from a can of chipotle chiles, more to taste
2 tablespoons chopped fresh cilantro, plus for garnish
2 tablespoons lime juice
Baguette slices, for serving

Steps:

  • In a zip-top bag, combine one-third of the garlic, the olive oil, a large pinch of salt and pepper, and the shrimp. Marinate for 1 hour in the refrigerator.
  • Meanwhile, add the remaining garlic, the orange juice and chipotle to a saucepot over medium heat. Bring to a boil and cook until reduced to a thin glaze, 10 to 13 minutes. Remove from the heat and let cool slightly.
  • Heat a grill pan over medium-high heat. Remove the shrimp from the marinade, letting the excess drip back into the bag; discard the marinade. Place the shrimp on the hot grill pan and cook until opaque on both sides and grill marks appear, about 2 minutes per side.
  • Remove the shrimp to a bowl, add the orange glaze, cilantro and lime juice, and toss to coat. Transfer to a serving platter and serve with baguette slices.

COCONUT SHRIMP WITH SPICY ORANGE MARMALADE SAUCE



Coconut Shrimp with Spicy Orange Marmalade Sauce image

Shrimp coated in coconut flakes, golden fried with a sweet and spicy dipping sauce.

Provided by Bill Breeze

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 4

Number Of Ingredients 11

1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
1 egg
1 teaspoon water
1 cup coconut milk
1 cup coconut flakes
1 pound large shrimp, peeled and deveined, tails left intact
1 cup vegetable oil for frying
½ cup orange marmalade
1 teaspoon horseradish

Steps:

  • Place flour, salt, and pepper in a bowl. Whisk egg and water together in a separate bowl. Pour coconut milk in a third bowl. Place coconut flakes in a fourth bowl.
  • Hold a shrimp by the tail and coat in flour well, making sure to leave tail clean. Dip in egg coating; return to flour and cover again. Dip in coconut milk; roll in coconut flakes. Place on a sheet of wax paper or a plate. Repeat with remaining shrimp.
  • Heat vegetable oil in a large, deep skillet over medium heat until a drop of water crackles when dripped into in the pan. Place shrimp in skillet in batches if needed, with small space between each. Fry until golden brown, 3 to 4 minutes per side. Transfer to a plate covered with napkins to drain excess oil.
  • Combine orange marmalade and horseradish together in a bowl for sauce. Adjust ratio to taste. Serve as a dip with the shrimp.

Nutrition Facts : Calories 687.3 calories, Carbohydrate 72 g, Cholesterol 197.6 mg, Fat 35 g, Fiber 4 g, Protein 25.4 g, SaturatedFat 18.7 g, Sodium 552.3 mg, Sugar 31.1 g

CHILI-ORANGE SHRIMP WITH BROCCOLI COUSCOUS RECIPE - (4/5)



Chili-Orange Shrimp with Broccoli Couscous Recipe - (4/5) image

Provided by á-4084

Number Of Ingredients 12

6 ounces broccoli crowns, cut into florets
1 cup couscous
Kosher salt to taste
black pepper to taste
1 large navel orange
1 (1-inch) piece ginger, peeled
1 tablespoon olive oil
20 large shrimp about 16 to 20 count in size
2 cloves garlic, thinly sliced
2 teaspoons chili garlic sauce
1/2 cup roasted cashews, plus more for serving
2 scallions, sliced

Steps:

  • In a food processor, finely chop the broccoli. Transfer to a medium bowl, add the couscous and 1/4 teaspoon each salt and pepper and toss to combine. Pour 1 1/4 cups boiling water over the top, cover and let sit for 10 minutes. Meanwhile, cut away the peel and white pith from the orange. Quarter the orange lengthwise, then slice crosswise. Thinly slice the ginger, stack the slices up, then thinly slice those to create small matchsticks. Heat the oil in a large nonstick skillet over medium heat. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper, place in the skillet and cook for 3 minutes. Turn the shrimp, scatter the garlic and ginger over the top and continue cooking for 1 minute. Add the chili garlic sauce and toss to coat. Add the orange and cashews and cook for 1 more minute. Fluff the broccoli couscous with a fork. Serve the shrimp and cashews over the broccoli couscous and sprinkle with scallions and additional cashews, if desired.

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.

MONSTER SHRIMP WITH ORANGE CHILI GLAZE



Monster Shrimp with Orange Chili Glaze image

Provided by Mario Batali

Categories     Pepper     Fourth of July     Quick & Easy     Father's Day     Orange     Shrimp     Summer     Tailgating     Cilantro

Number Of Ingredients 9

1/2 cup freshly squeezed orange juice (about 2 oranges)
1/2 cup fresh cilantro
1 tablespoon Asian red chili paste
1/4 cup extra-virgin olive oil
2 garlic cloves
3 scallions, green parts only, cut into 1-inch pieces
1 chipotle chile in adobo sauce
1/2 teaspoon salt
2 pounds extra-large shrimp (16 to 20-count size), shelled and deveined

Steps:

  • 1. Put the orange juice, cilantro, chili paste, olive oil, garlic, scallion, chipotle, and salt in a blender or food processor fitted with the metal blade and blend until smooth.
  • 2. Place the shrimp in a resealable freezer bag and pour the orange juice mixture over the shrimp. Chill in a refrigerator or ice-filled cooler for 2 to 3 hours but no longer.
  • 3. Remove the shrimp from the marinade and discard the marinade.
  • 4. Grill the shrimp over medium-high heat until they are opaque in the centers, 3 to 4 minutes per side.
  • 5. Remove from heat and serve immediately - though they still rock at room temperature.

CHILE GLAZED SHRIMP



Chile Glazed Shrimp image

Provided by Janet Johnston

Categories     appetizer

Time 1h34m

Yield 3 to 4 servings

Number Of Ingredients 18

1 tablespoon (about 5-6) of whole dehydrated red Thai chiles
1 large red bell pepper, stem and seeds removed
Zest of one large orange
2 tablespoons rice wine vinegar
3 tablespoons honey
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1 pound large shrimp, shelled and deveined
1 tablespoon of sesame seeds, for garnish
Bamboo skewers, soaked for one hour
Pineapple Ginger Salsa, recipe follows
1 pineapple, peeled, cored, and diced
1/2 red onion, finely diced
1/4 cup cilantro, chopped
1 teaspoon ground ginger
Juice of 1 lime
Salt and pepper to taste

Steps:

  • *Cook s Note: If using dehydrated chiles soak them in warm tap water for 1 hour or till soften (this is usually only take 20 minutes, but I found with the smaller chiles, like the red Thai, that is take about an hour or so to fully rehydrate).
  • Place both the red Thai chiles and the bell peppers in a blender or food processor and pulse until smooth. Transfer chiles to a large mixing bowl and add the sugar, orange zest, rice wine vinegar, honey, salt, ginger and coriander and mix together thoroughly.
  • Skewer shrimp and place in a large casserole dish. Pour the marinade over the shrimp, cover with plastic wrap and place in the fridge to marinate for 15 minutes.
  • Preheat your grill while your shrimp is marinating.
  • Remove shrimp from fridge and grill over medium high heat for about 1-2 minutes per side. Glaze with the marinade the last minute of grilling. Remove to a platter and sprinkle with sesame seeds.
  • Peel, core, and dice pineapple.
  • In a medium bowl, combine red onion, pineapple, cilantro, lime juice, ground ginger, and salt and pepper. Mix together. Cover and chill.

GRILLED SHRIMP SKEWERS WITH ORANGE GLAZE



Grilled Shrimp Skewers with Orange Glaze image

The secret ingredient in these quick and tangy grilled shrimp skewers is orange-juice concentrate, which brings a sweet-tart intensity to the basting mixture that is balanced out by savory onion, sharp pickled jalapeños, and earthy thyme.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 40m

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil, plus more for brushing
3/4 cup minced onion (from 1 small)
1 tablespoon minced garlic (from 3 cloves)
1 tablespoon minced fresh thyme leaves
Kosher salt
1 1/2 cups orange-juice concentrate, thawed (from a 12-ounce container)
1/4 cup packed light-brown sugar
1 tablespoon distilled white vinegar
1 to 2 tablespoons chopped pickled jalapeños
24 large shrimp, peeled and deveined (1 pound)
4 thick slices rustic bread, such as pan Pugliese

Steps:

  • Heat oil in a small saucepan over medium-high. Add onion, garlic, and thyme; season with salt. Cook until onion is translucent, about 3 minutes. Add orange concentrate and brown sugar. Bring to a boil, then cook until syrupy and reduced to a scant 1 cup, 8 to 10 minutes. Add vinegar and jalapeños; cook 1 minute. Let cool 10 minutes. Set aside 1/4 cup glaze for serving.
  • If using wooden skewers, first soak in water 30 minutes, then drain (to prevent burning). Lay 6 shrimp side by side; slide a skewer through head ends to secure together. Thread a second skewer through tail ends. Spread shrimp slightly so there are small gaps between them. Repeat with remaining shrimp.
  • Preheat grill to high; brush grates with oil. Grill bread, flipping once, just until lightly charred and crisp in places, 1 to 2 minutes total. Transfer to a platter or board; brush with oil.
  • Brush shrimp with half of remaining glaze and grill, turning once, until opaque and almost cooked through, about 3 minutes. Brush with more glaze, turning a few times to caramelize, until just cooked through, about 1 minute more. Remove from grill and brush with some of reserved glaze. Serve over grilled bread, with remaining reserved glaze on the side.

MANDARIN ORANGES WITH SHRIMP



Mandarin Oranges With Shrimp image

From an old, falling apart cookbook I got at a garage sale after we were first married. This is a recipe I saved.

Provided by Recipe Junkie

Categories     Oranges

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

2 teaspoons sherry wine
1 teaspoon cornstarch
1/2 lb shrimp, cleaned
oil (for cooking)
1/2 cup drained canned mandarin orange segments
1/4 teaspoon sugar
1/4 teaspoon salt
boiled rice

Steps:

  • Mix sherry and cornstarch together.
  • Marinate shrimp in mixture 5 minutes.
  • Heat oil in wok or skillet, enough to cover bottom.
  • Stir-fry shrimp just until color changes.
  • Add mandarin orange segments, sugar, and salt.
  • Stir-fry until just until heated through, no more than 1 minute.
  • Serve with rice.

Nutrition Facts : Calories 165.8, Fat 1.4, SaturatedFat 0.3, Cholesterol 220.9, Sodium 546.7, Carbohydrate 8.9, Fiber 0.9, Sugar 5.9, Protein 24.1

MONSTER SHRIMP WITH ORANGE CHILI GLAZE



Monster Shrimp With Orange Chili Glaze image

Make and share this Monster Shrimp With Orange Chili Glaze recipe from Food.com.

Provided by CaliforniaJan

Categories     < 4 Hours

Time 3h12m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup freshly squeezed orange juice (about 2 oranges)
1/2 cup fresh cilantro
1 tablespoon asian red chili paste
1/4 cup extra-virgin olive oil
2 garlic cloves
3 scallions, green parts only, cut into 1-inch pieces
1 chipotle chile in adobo
1/2 teaspoon salt
2 lbs extra-large shrimp, shelled and deveined (16 to 20-count size)

Steps:

  • Put the orange juice, cilantro, chili paste, olive oil, garlic, scallion, chipotle, and salt in a blender or food processor fitted with the metal blade and blend until smooth.
  • Place the shrimp in a resealable freezer bag and pour the orange juice mixture over the shrimp. Chill in a refrigerator or ice-filled cooler for 2 to 3 hours but no longer.
  • Remove the shrimp from the marinade and discard the marinade.
  • Grill the shrimp over medium-high heat until they are opaque in the centers, 3 to 4 minutes per side.
  • Remove from heat and serve immediately.

Nutrition Facts : Calories 300.5, Fat 15.9, SaturatedFat 2.1, Cholesterol 285.6, Sodium 1577.2, Carbohydrate 6.7, Fiber 0.4, Sugar 2.9, Protein 31.4

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