Shrimp With Orange Pineapple Sauce Recipes

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SHRIMP WITH ORANGE PINEAPPLE SAUCE



Shrimp with Orange Pineapple Sauce image

"This is a very light appetizer that's easy to make. I've been asked for the recipe many times. In fact, my husband even likes it as a main dish!" Radelle Knappenberger - Oviedo, Florida

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield about 2-1/2 dozen (2/3 cup sauce).

Number Of Ingredients 6

1/4 cup pineapple preserves
1/4 cup orange marmalade
1/4 cup lemon juice
1 tablespoon water
1 teaspoon cornstarch
1 pound cooked medium shrimp, peeled and deveined

Steps:

  • In a small saucepan, combine the first five ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Chill until serving. Serve with shrimp.

Nutrition Facts : Calories 29 calories, Fat 0 fat (0 saturated fat), Cholesterol 22mg cholesterol, Sodium 23mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.

ORANGE DIPPING SAUCE FOR COCONUT SHRIMP



Orange Dipping Sauce for Coconut Shrimp image

This is the perfect dipping sauce for coconut shrimp, similar to what is served in many restaurant chains. It would also be great with chicken strips. Add more or or less hot sauce according to taste.

Provided by Valerie Brunmeier

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 10

Number Of Ingredients 4

½ cup orange marmalade
¼ cup honey
¼ cup Dijon mustard
4 drops hot pepper sauce (such as Tabasco®), or to taste

Steps:

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

Nutrition Facts : Calories 71.4 calories, Carbohydrate 18.8 g, Fiber 0.1 g, Protein 0.1 g, Sodium 168.6 mg, Sugar 16.6 g

SHRIMP WITH ORANGE PINEAPPLE SAUCE



Shrimp With Orange Pineapple Sauce image

This is yet another recipe from TOH Healthy Cooking magazine. The contributer is Radelle Knappenberger. This looks like a really quick and easy appetizer. I am storing it here to make for New Year's Eve.

Provided by Zaney1

Categories     < 15 Mins

Time 10m

Yield 2/3 cups sauce

Number Of Ingredients 6

1/4 cup pineapple preserves
1/4 cup orange marmalade
1/4 cup lemon juice
1 tablespoon water
1 teaspoon cornstarch
1 lb cooked shrimp, medium sized, peeled and deveined

Steps:

  • In a small saucepan, combine pineapple preserves, orange marmalade, lemon juice, water and cornstarch.
  • Bring to a boil.
  • Cook and stir for 2 minutes or til thickened.
  • Chill until serving.
  • Serve with the shrimp.

CRISPY HONEY PINEAPPLE ORANGE SHRIMP



Crispy Honey Pineapple Orange Shrimp image

Tired of the same ol' honey shrimp? Try a few CrAzY things to twist it up! Honey shrimp with a citrus and pineapple punch! I made due with what I had at home and they turned out GREAT!. The recipe was sparked/altered from the "Crispy Honey Shrimp" recipe on this site.

Provided by MrLowery

Categories     Chinese

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 16

1 lb shrimp, rinsed shelled, and de-veined
1/2 cup water
1/3 cup 1% low-fat milk
1/4 cup pineapple-orange juice
3 tablespoons minimum honey (I used 5-6)
2 tablespoons cornstarch (I don't own cornstarch) or 2 tablespoons sesame oil (I don't own cornstarch)
1 tablespoon toasted sesame oil (optional)
frying oil (skillet 1/2 inch full)
sesame oil (for second coating, 1/4 inch full skillet)
1 cup all-purpose flour
1 teaspoon cinnamon (optional)
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon sesame seeds
1 egg
1/2 lemon

Steps:

  • Sift the flour, salt, pepper, and cinnamon (optional) in a large bowl. Add water, milk, and egg and mix until a smooth batter. Set aside for 10-15 minutes.
  • Now is the time to prepare ahead and get any side items ready to be plated quickly. Once you begin battering and frying the shrimp it becomes difficult to keep up. ( I cooked egg noodles "8 minutes" added soy sauce and stir-fried fresh veggies during this time to make a complete meal).
  • Heat the frying oil skillet 1/2 inch full to med-med/high (can use more if you prefer).
  • Coat all shrimp in cornstarch or a sesame oil/toasted sesame oil mixture.
  • Add the coated shrimp to the large bowl of batter and coat well with batter.
  • Carefully drop battered shrimp into oil. (Make sure oil is not too hot, shrimp should turn a light to medium gold when done, turn every couple of minutes). Remove all shrimp onto tray covered with paper towels. Gently "dry" the shrimp. Keep warm.
  • Warm a skillet 1/4 inch full of sesame oil to medium.
  • Once oil is warm, add honey and pineapple orange juice while mixing constantly. Add the dried shrimp to mixture, squeeze lemon over shrimp, and sprinkle in sesame seeds. Mix & Toss well for a few minutes. Serve Immediately.
  • ***Don't want to waste the left over batter and oil? Try frying some of your veggies with your shrimp. I cooked mushrooms both fried and crispy honey pineapple orange style with the left over batter.

Nutrition Facts : Calories 723.2, Fat 9.5, SaturatedFat 1.9, Cholesterol 573, Sodium 3368.2, Carbohydrate 93.1, Fiber 2.9, Sugar 32.2, Protein 64.1

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.

SHRIMP AND PINEAPPLE STIR-FRY



Shrimp and Pineapple Stir-Fry image

Gather your ingredients before starting because this comes together quickly. An easy to make stir-fry sauce glazes the shrimp, and pineapple and your favorite veggies will make this a family favorite. Serve over rice, we particularly enjoy jasmine rice for this.

Provided by lutzflcat

Categories     Stir-Fries

Time 30m

Yield 4

Number Of Ingredients 16

¼ cup pineapple juice
¼ cup hoisin sauce
¼ cup low-sodium soy sauce
1 tablespoon sherry
1 tablespoon cornstarch
2 tablespoons vegetable oil
2 teaspoons sesame oil
1 pound large shrimp, peeled and deveined
2 cups pineapple chunks, fresh or canned
1 medium red bell pepper, cored and sliced vertically
1 medium onion, vertically sliced
½ cup snow peas
2 teaspoons minced garlic
¼ teaspoon crushed red pepper flakes, or more to taste
2 medium scallions, sliced diagonally
1 teaspoon sesame seeds

Steps:

  • Whisk pineapple juice, hoisin sauce, soy sauce, sherry, and cornstarch together in a small bowl until well combined; set aside.
  • Drizzle vegetable and sesame oils around the top of a wok or large skillet to coat the sides. Heat over medium-high heat for 1 minute. Pat shrimp dry with a paper towel and add to wok. Stir-fry for 1 minute on each side and transfer cooked shrimp to a clean plate.
  • Add pineapple, red bell pepper, onion, and snow peas to the wok, and stir-fry for 2 to 3 minutes. Stir in garlic and red pepper flakes, and cook until fragrant, about 30 seconds.
  • Return shrimp to the wok, and stir-fry an additional 2 minutes. Whisk stir-fry sauce a couple of times and pour over shrimp and vegetables, stirring constantly until thickened, about 1 minute.
  • Serve immediately, garnished with scallions and sesame seeds.

Nutrition Facts : Calories 305.8 calories, Carbohydrate 29.8 g, Cholesterol 173.1 mg, Fat 11.4 g, Fiber 3.4 g, Protein 21.6 g, SaturatedFat 1.8 g, Sodium 1013.6 mg, Sugar 17.2 g

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.

SHRIMP WITH ORANGE BEURRE BLANC



Shrimp with Orange Beurre Blanc image

Categories     Fruit     Sauté     Quick & Easy     Orange     Shrimp     Fortified Wine     Simmer     Gourmet

Yield Serves 2

Number Of Ingredients 7

12 large shrimp, shelled, reserving the shells, and deveined
1/2 cup dry vermouth
1/4 cup fresh orange juice
1 teaspoon freshly grated orange zest
3 tablespoons cold unsalted butter, cut into 6 pieces
1 teaspoon minced fresh chives for garnish
lemon juice to taste

Steps:

  • In a small saucepan combine the reserved shrimp shells, the vermouth, the orange juice, and the zest and simmer the mixture, covered, for 5 minutes. Strain the mixture through a fine sieve into another small saucepan, discarding the shells. In a non-stick skillet melt 1 piece of the butter, over moderately high heat, in it sauté the shrimp, stirring, for 2 minutes, or until they are cooked through, and keep them warm, covered.
  • Bring the orange mixture to a boil, reduce the heat to moderately low, and whisk in the remaining 5 pieces butter, 1 piece at a time, lifting the skillet from the heat occasionally to cool the mixture and adding each new piece of butter before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of hollandaise.) Stir in the chives, the lemon juice, and salt and pepper to taste, divide the shrimp between 2 plates, and spoon some of the sauce over each serving.

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