Orange Tea Shrimp Recipes

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HONEY ORANGE FIRECRACKER SHRIMP



Honey Orange Firecracker Shrimp image

Colossal-size shrimp seasoned and fried crispy with honey, orange, garlic, and red pepper. You can dress this up with either orange, lemon, or lime zest and fresh thinly-sliced basil.

Provided by James & Peteeboy

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 35m

Yield 8

Number Of Ingredients 10

24 jumbo shrimp, peeled and deveined
1 cup cornstarch
1 tablespoon garlic powder
1 ¼ teaspoons salt
1 teaspoon ground black pepper
½ cup canola oil
1 cup tupelo honey
1 tablespoon grated orange zest
2 tablespoons fresh lemon juice
¼ teaspoon cayenne pepper, or to taste

Steps:

  • Wash shrimp well and submerge in cold water in a bowl; set shrimp aside.
  • Place cornstarch, garlic powder, salt, and black pepper in a large plastic bowl with a tight-fitting lid, close the lid, and shake several times to mix. Place half the wet shrimp into the container, cover, and shake to coat shrimp with cornstarch mixture. Remove shrimp to a platter and repeat with remaining shrimp.
  • Heat canola oil in a large skillet over medium heat until the oil is hot and shimmering but not smoking. Tap excess cornstarch from the shrimp and pan-fry in batches until shrimp are opaque inside and brown and crisp outside, 2 to 3 minutes per side. Drain cooked shrimp on paper towels while you fry the remaining shrimp.
  • Clean skillet and pour in honey; bring to a boil over medium heat and stir in orange zest, lemon juice, and cayenne pepper. Serve hot shrimp on a serving platter drizzled with honey sauce to taste.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 51 g, Cholesterol 159.9 mg, Fat 2.3 g, Fiber 0.5 g, Protein 17.6 g, SaturatedFat 0.3 g, Sodium 550.6 mg, Sugar 35.1 g

SAUTEED ORANGE SHRIMP WITH RICE



Sauteed Orange Shrimp with Rice image

"My family loves this fast and flavorful recipe. It takes minutes to prepare but tastes like it took all day-and it's just as wonderful served over noodles." Radelle Knappenberger - Oviedo, Florida

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 3 servings.

Number Of Ingredients 9

1 package (8.8 ounces) ready-to-serve brown rice
1 pound uncooked medium shrimp, peeled and deveined
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon butter
1/4 teaspoon cornstarch
1/2 cup orange juice
2 tablespoons minced fresh basil
1/4 teaspoon salt

Steps:

  • Cook rice according to package directions. Meanwhile, in a large skillet, saute shrimp and garlic in oil and butter for 3-4 minutes or until shrimp turn pink., Combine cornstarch and orange juice until smooth; stir in the basil and salt. Gradually stir into the skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve with rice.

Nutrition Facts : Calories 365 calories, Fat 12g fat (3g saturated fat), Cholesterol 194mg cholesterol, Sodium 412mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 1g fiber), Protein 28g protein.

SAUCY ORANGE SHRIMP



Saucy Orange Shrimp image

On a trip to New Orleans, my husband picked up some fresh Gulf shrimp. The wife of the shrimp boat captain sent this recipe along with him. It's our favorite way to prepare shrimp. -Gloria, Jarrett, Loveland, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 10 servings.

Number Of Ingredients 7

4 pounds uncooked large shrimp in the shell
2 cups butter
2 medium navel oranges, peeled and thinly sliced
1 cup orange juice concentrate
2 tablespoons Worcestershire sauce
1 teaspoon each lemon-pepper seasoning, paprika, dried parsley flakes, garlic powder, onion powder and barbecue or hickory seasoning
Dash cayenne pepper

Steps:

  • Place shrimp in two 13-in. x 9-in. baking dishes. In a saucepan, melt butter. Add orange slices; cook and stir until oranges fall apart. Stir in the remaining ingredients; heat through. Pour over the shrimp. Bake, uncovered, at 375° for 15-20 minutes or until shrimp turn pink.

Nutrition Facts : Calories 330 calories, Fat 21g fat (12g saturated fat), Cholesterol 269mg cholesterol, Sodium 476mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 30g protein.

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.

MARINATED SHRIMP WITH ORANGE



Marinated Shrimp with Orange image

Provided by Food Network

Categories     appetizer

Yield 6 appetizer servings

Number Of Ingredients 13

3 pounds large raw shrimp, peeled and deveined
4 oranges, peeled and sectioned
2 to 3 medium white onions, sliced
1 to 1 1/2 cups cider vinegar
1 cup vegetable oil
2/3 cup fresh lemon juice
1/2 cup ketchup
2 tablespoons drained capers
2 tablespoons minced parsley
2 teaspoons salt
2 teaspoons mustard seed
1/4 teaspoon pepper
2 cloves garlic, crushed

Steps:

  • Cook shrimp in boiling water only 2 minutes. Rinse with cold water until thoroughly chilled. Drain. Combine shrimp, oranges, and onions in a large bowl. Mix remaining ingredients and pour over shrimp mixture. Cover and refrigerate 8 hours or overnight, stirring occasionally. Drain and serve on a bed of lettuce or in individual shells.

ORANGE-AND-THYME GRILLED SHRIMP



Orange-and-Thyme Grilled Shrimp image

Grilled shrimp burst with flavor when prepared with a marinade of oranges, thyme, garlic, and olive oil. It's an easy dinner to make for family or a crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 45m

Number Of Ingredients 7

1 pound large shrimp (about 24), peeled and deveined, tails on
1 1/2 teaspoons grated orange zest, plus 1/2 cup fresh orange juice
2 garlic cloves, minced
2 tablespoons olive oil, plus more for grates
1 tablespoon plus 1 teaspoon chopped fresh thyme
Coarse salt and ground pepper
1/3 cup light mayonnaise

Steps:

  • In a shallow dish, combine shrimp, 1 teaspoon zest, 1/4 cup juice, garlic, oil, 1 tablespoon thyme, 1/2 teaspoon salt, and teaspoon pepper; toss to coat. Marinate in the refrigerator for 30 minutes (or up to 8 hours). Soak eight 8-inch wooden skewers in water 30 minutes before cooking.
  • In a small bowl, combine mayonnaise, remaining 1/2 teaspoon zest, remaining 1/4 cup juice, and remaining 1 teaspoon thyme; season dipping sauce with salt and pepper.
  • Heat grill to medium; lightly oil grates. Thread shrimp onto skewers, and grill, turning once, until shrimp are opaque throughout, 3 to 4 minutes. Serve shrimp with dipping sauce.

Nutrition Facts : Calories 264 g, Fat 15 g, Protein 24 g

ORANGE SHRIMP



orange shrimp image

Make and share this orange shrimp recipe from Food.com.

Provided by chia2160

Categories     < 15 Mins

Time 12m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
24 medium shrimp, peeled and deveined (1 1/2 lb)
2 cloves garlic, minced
1/2 cup orange juice
2 teaspoons fresh marjoram
2 teaspoons fresh oregano
salt and pepper

Steps:

  • heat oil in skillet.
  • add shrimp and garlic, cook, stirring, until shrimp turn pink.
  • add orange juice, bring to boil, cook 2-3 minutes until sauce thickens.
  • remove from heat, stir in marjoram, oregano, salt& pepper to taste, serve.

JEAN-GEORGES'S SAUTEED SHRIMP IN ORANGE DUST



Jean-Georges's Sauteed Shrimp in Orange Dust image

Orange dust, invented by a former chef at Jo-Jo, restaurateur Jean-Georges Vongerichten's first establishment, gives this light, healthful appetizer its zing. You can make the dust up to 2 weeks in advance; substitute lemons or limes for the oranges as desired.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 12

4 large artichokes
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 medium onion, sliced
1 1/2 cups dry white wine
Juice of 1/2 lemon
Salt and freshly ground black pepper
24 large shrimp (at least 1 pound), peeled and deveined
Cayenne pepper, for sprinkling
3 tablespoons unsalted butter
Jean-Georges's Orange Dust
3 to 4 cups arugula leaves, washed
Fresh basil, minced, for garnish

Steps:

  • Cut off tops of artichokes to within 1 or 1 1/2 inches from the bases. Remove all but 1/2 inch of stems. Cut all around artichokes, removing all hard parts. Open centers; dig out chokes. Trim any remaining hard parts, leaving the artichoke bottoms.
  • Heat 1/4 cup oil in a deep, large saute pan set over medium-high heat. Add the onion, and saute until it begins to soften, 2 to 3 minutes. Lay artichoke bottoms on top of onion, then pour in wine.
  • Bring liquid to a boil, reduce heat to low, and cover. Simmer, turning the artichokes after 15 minutes, until bottoms are tender but not mushy, 30 to 45 minutes.
  • Remove cooked artichokes, reserving 3/4 cup cooking liquid in pan. Cut artichokes into bite-size chunks; return to pan. Add the remaining tablespoon oil and lemon juice. Season with salt and pepper. Turn heat to very low, keeping artichokes warm.
  • Season the shrimp with salt and a sprinkling of cayenne pepper. Heat a large nonstick saute pan over medium-high heat for 1 minute. Add the butter.
  • Dredge one side of each piece of shrimp in the orange dust; place in pan. Cook until lightly browned, about 2 minutes; turn, and cook 2 to 3 minutes more.
  • When ready to serve, divide arugula among four plates. Top each with a portion of the artichokes and 6 shrimp; pour the artichoke liquid over tops; garnish with basil. Sprinkle a little orange dust around the outside of each plate, and serve.

ORANGE TEA SHRIMP



Orange Tea Shrimp image

Relax with your favorite tea and make some extra to use in this recipe. For the sauce, I suggest that you make a strong tea by using 2 tea bags. Posting for the ZWT6 Wild Card Challenge for Unrulies Under the Influence -spicy, sweet and relaxed! If you want to serve it with rice, try putting a bit of tea in your water. After Teresa's kind review, I have reduced the tea by half.

Provided by WiGal

Categories     Chinese

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

1 teaspoon unsalted butter
1 garlic clove, smashed
1 teaspoon orange zest
1/2 cup tea, strong
1 teaspoon rice vinegar
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon orange juice, more possibly
10 large shrimp, peeled and deviled
1 cup salad greens
5 ounces mandarin orange sections, use snack size
1 teaspoon toasted sesame seeds or 1 teaspoon slivered almonds

Steps:

  • In a medium skillet, melt butter over medium heat.
  • When butter melts, add the garlic.
  • Saute garlic until fragrant and just beginning to turn golden.
  • Add orange zest and stir quickly with garlic, about 15 seconds.
  • Add tea, vinegar, honey, soy sauce and orange juice to pan and allow to come to a simmer and reduce slightly, a minute or two.
  • Add shrimp and continue to cook until prawns are opaque and firm, cooked through.
  • Place a handful of greens on each plate.
  • Serve shrimp with drizzle of sauce over the greens.
  • Garnish with mandarin orange slices and sesame seeds (or almonds).

Nutrition Facts : Calories 144.8, Fat 3.5, SaturatedFat 1.4, Cholesterol 42.9, Sodium 690, Carbohydrate 24.2, Fiber 1.5, Sugar 20.7, Protein 6.5

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