ORANGE-GINGER SHRIMP SNACKS
With citrus snap from juice concentrate, grated gingerroot, and a shake of red pepper, these broiled shrimp pack a flavorful punch.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 35m
Yield 15
Number Of Ingredients 8
Steps:
- In blender, place all ingredients except shrimp; process until well blended.
- In resealable large food-storage plastic bag, place shrimp. Pour oil mixture over shrimp; let stand at room temperature 15 minutes to marinate. Soak bamboo skewers in water while shrimp are marinating.
- Drain shrimp, discarding marinade. Thread shrimp onto bamboo skewers; place on ungreased cookie sheet.
- Broil 6 inches from heat for 3 to 5 minutes, turning once, until shrimp turn pink. With kitchen scissors, cut each skewer into 3 pieces.
Nutrition Facts : Calories 40, Carbohydrate 1 g, Cholesterol 45 mg, Fiber 0 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 0 g
ORANGE-GINGER SHRIMP STIR FRY
A shrimp stir fry recipe flavored with orange and ginger for a magnificent healthy dinner.
Provided by Julia
Categories Main Course
Time 50m
Number Of Ingredients 19
Steps:
- Heat the oil in a large skillet or wok over medium-high heat. Add the onion and carrots and sauté, stirring frequently, until vegetables begin to soften, about 3 minutes. Add the remaining vegetables and cook another 3 to 5 minutes, until they begin to soften.
- Add the remaining ingredients in the order in which they appear on the ingredients list. Cook, stirring frequently, until the shrimp has cooked through and the sauce is thick, about 10 to 12 minutes. Taste for flavor and add more sea salt or coconut aminos to taste.
- Serve shrimp stir fry over cooked white rice or brown rice or choice of zucchini noodles, cauliflower rice or vegetable rice of choice.
Nutrition Facts : Calories 384 calories, Carbohydrate 10 grams carbohydrates, Fat 8 grams fat, Fiber 3 grams fiber, Protein 30 grams protein, ServingSize 1 of 3, Sugar 2 grams sugar, UnsaturatedFat 0 grams unsaturated fat
SHRIMP WITH ORANGE AND GINGER
This recipe is from Le Gordon Bleu Quick and Easy book. I have made it several times and its very tasty. It is good to serve over rice.
Provided by Britgal
Categories No Shell Fish
Time 23m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel the ginger and grate it in a bowl.
- Finely chop the garlic and add it to the ginger with the crushed chillies, salt and pepper and sesame oil.
- Add the shrimp cover and marinate at room temperature for 15 minutes.
- Meanwhile thinly slice the red pepper.
- Slice the scallions on the diagonal keeping the white and green separate.
- Peel and segment the oranges, catching the juice in a bowl.
- There should be 3 or 4 tbsp of juice.
- Heat a wok or skillet over moderately high heat unil hot.
- Add the shrimp and stir fry for a few minutes until pink all over.
- Remove with a slotted spoon and set aside.
- Heat the sunflower in the pan, then add the red pepper and white parts of the scallions and stir fry until soft.
- Mix in the orange segments and juice, then return the shrimp and any juices to the pan and stir until mixed and heated through.
- Serve with the green parts of the scallions over rice.
- 5 minutes prep time, 10 to 15 marinating and 8 minutes cooking time.
BLOOD ORANGE-SHRIMP STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Season the shrimp with 1/2 teaspoon salt in a large bowl. Add the cornstarch and toss to coat; set aside. Juice 3 blood oranges into a small bowl; add the vinegar, honey, ketchup, sesame oil and 1/2 teaspoon salt and whisk to combine. Quarter the remaining 2 oranges and thinly slice; set aside.
- Fill a large bowl with ice water and set aside. Bring a medium pot of salted water to a boil. Add the snow peas and cook until crisp-tender, about 1 minute. Drain and immediately transfer to the ice bath; let sit until cool, then drain and pat dry.
- Heat a large nonstick skillet or wok over high heat; add 2 tablespoons vegetable oil. Add the shrimp and cook, stirring occasionally, until lightly browned and opaque, 1 to 2 minutes. Transfer to a plate with a slotted spoon.
- Add the remaining 1 tablespoon vegetable oil and the chiles to the skillet. Cook, stirring occasionally, until lightly toasted, about 1 minute. Add the garlic and ginger. Cook, stirring, until golden, about 30 seconds. Add the blood orange juice mixture and bring to a simmer. Cook, stirring, until slightly thickened, 2 to 3 minutes.
- Return the shrimp to the skillet and stir until warmed through, about 1 minute. Add the snow peas, scallions and blood orange slices; toss to combine. Sprinkle with the sesame seeds and serve with rice.
STICKY CRISPY ORANGE SHRIMP
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
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.
SAUCY ORANGE SHRIMP
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
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.
SESAME ORANGE SHRIMP
Using egg whites instead of whole eggs (or yolks) in the batter creates a crispier coating; cooking the shrimp in batches (so as not to crowd the pan) also helps. This versatile recipe is equally delicious when prepared with sliced chicken breast, pork loin, or steak.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt, and 1/2 teaspoon pepper until frothy. Add shrimp, and toss to coat.
- Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches.
- Wipe skillet with a paper towel. Add orange juice, soy sauce, and sugar. Boil over high heat until syrupy and reduced to about 1/3 cup, 4 to 5 minutes. Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute.
Nutrition Facts : Calories 419 g, Fat 23 g, Fiber 1 g, Protein 32 g
HONEY GINGER SHRIMP
This quick and easy, sweet and spicy dish combines honey, ginger, shrimp and garlic, and can be served over steamed vegetables or pasta.
Provided by MANDE2509
Categories Appetizers and Snacks Spicy
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.
Nutrition Facts : Calories 165.9 calories, Carbohydrate 4.1 g, Cholesterol 172.9 mg, Fat 8.1 g, Fiber 0.8 g, Protein 19 g, SaturatedFat 1.3 g, Sodium 199.9 mg, Sugar 2.1 g
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