Shrimp In Orange Sauce Recipes

SAUCY ORANGE SHRIMP

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.

MARINATED SHRIMP WITH ORANGE

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.

STICKY CRISPY ORANGE SHRIMP

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.

ORANGE SHRIMP MOJO

Steps:

• In a small dry skillet over medium heat, toast cumin seeds and peppercorns until aromatic, 1-2 minutes. Remove from skillet. Crush seeds using a spice grinder or mortar and pestle., In a small bowl, combine the orange zest, oregano, salt and crushed spices. Sprinkle 1 tablespoon spice mixture over shrimp., In a large skillet, cook shrimp in oil over medium-high heat 1 minute; turn shrimp. Add orange juice, rum, garlic and 1 tablespoon spice mixture. Cook and stir until shrimp turn pink, 1-2 minutes longer; remove and keep warm. , Bring liquid in skillet to a boil. Cook until reduced to 2/3 cup, about 35 minutes. Meanwhile, for salsa, combine orange, onion, avocado, 1/4 cup cilantro, jalapeno and remaining spice mixture in a small bowl. , Stir shrimp and remaining cilantro into sauce; heat through. Serve with salsa.

SHRIMP WITH ORANGE-LIME SAUCE

Steps:

• Grate lime rind, and squeeze 1 tablespoon juice into a large bowl.
• Wash, trim, seed and mince jalapeño; wash, chop cilantro. Add to bowl, with juice concentrate, pepper flakes and salt. Stir in shrimp.
• Heat oil in nonstick pot until it is medium hot. Add shrimp and sauce, and heat, about one minute.

ORANGE DIPPING SAUCE FOR COCONUT SHRIMP

Steps:

• Mix orange marmalade, honey, Dijon mustard, and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.

ORANGE SHRIMP SCAMPI

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Reserve 1 cup pasta water.
• In the meantime, in a large skillet, over medium-high heat, add 1 tablespoons oil and 1 tablespoons butter and when hot, add the garlic and cook until lightly browned about 1 minute Add in the shallots and cook until soft about 1 minute Add the shrimp and season with salt and pepper. Cook until the shrimp turn pink and are cooked through, 3 to 5 minute Remove and set aside.
• To the skillet over high heat, add the wine, orange juice, orange zest and thyme and deglaze the skillet. Bring to a boil, lower heat to low and simmer 1 minute Return the shrimp, add in the remaining oil, butter and basil and toss to combine. Season with salt and pepper if needed, heat through; adding the pasta water if needed. Plate and serve over pasta.

SHRIMP IN ORANGE SAUCE

Steps:

• Wash and peel shrimp, dry on a paper towel.
• Cut carrots into matchsticks and green onion diagonally in 1/2 to 1 inch pieces.
• Cut and squeeze orange into the cold chicken broth, using a spoon to get the pulp. Add cornstarch. set aside.
• Heat skillet over medium high with olive oil; add shrimp and cook until pink (about 2 min), remove from pan.
• Reduce heat to medium-low, add more oil to skillet if needed and cook the carrots, onion and garlic for 2-3 minutes.
• Add liquid, stir & let sit 1 minute. Add shrimp, stir occasionally for 2 to 3 minutes until sauce thickens but is still runny, you may need to increase heat to medium.