SPICY CITRUS SHRIMP WITH ROASTED KALE
Lighten your typical fall spread with a hearty salad of roasted red kale, fresh endive, tender shrimp and rounds of bright orange. The shrimp are tossed with a pop of spicy harissa before roasting, then the whole dish is dressed lightly in lemon juice and topped with pomegranate seeds and roasted almonds. It's a stunning dish that's as flavorful as it is beautiful.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 475 degrees F.
- Toss the kale with 3 tablespoons olive oil on a rimmed baking sheet. Add 1/3 cup water; season with salt and pepper. Roast the kale, tossing halfway through, until tender and lightly charred, 16 to about 20 minutes. Transfer to a large bowl.
- Meanwhile, toss the shrimp and red onion with the harissa and the remaining 2 tablespoons olive oil on another rimmed baking sheet; season with salt and pepper. Roast until the shrimp are just cooked through, about 10 minutes. Transfer the shrimp to a medium bowl and scrape the onion and any accumulated juices into the bowl with the kale.
- Add the almonds, pomegranate seeds, endive, oranges and lemon juice to the kale mixture and toss; season with salt and pepper. Divide among plates and top with the shrimp.
Nutrition Facts : Calories 470, Fat 28 grams, SaturatedFat 3 grams, Cholesterol 112 milligrams, Sodium 774 milligrams, Carbohydrate 38 grams, Fiber 13 grams, Protein 24 grams, Sugar 17 grams
CITRUS SHRIMP SALAD
Steps:
- For the dressing: Cut the top and bottom from an orange so it sits flat. Working from the top down, cut away the peel and pith to expose the flesh. Cut out the orange segments, leaving the membrane behind. Squeeze any juice from the membrane into a large bowl. Repeat with the remaining orange. You should have about 1/4 cup juice. Reserve the segments.
- Whisk the cream, vinegar, mustard, 1/2 teaspoon salt and several grinds of black pepper into the orange juice. While whisking, pour in the olive oil in a slow, steady stream to make a creamy, slightly thick dressing. Chill while you make the salad.
- For the salad: Sprinkle the shrimp with the Old Bay and 1/2 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Sear the shrimp in two batches until just cooked through, about 3 minutes per batch. Remove to a plate to cool slightly, about 5 minutes.
- Combine the shrimp, reserved orange segments, avocado, cucumber and fennel in the bowl with the dressing and toss gently. Mound the lettuce on a platter or individual plates and top with the salad. Garnish with fennel fronds.
CITRUS SHRIMP
Steps:
- In a blender or food processor, combine the orange juice and zest, lime juice and zest, olive oil, garlic and salt. Be careful with the salt - the shrimp really suck it up! Cover, and puree until smooth.
- Place shrimp in a bowl, and pour the citrus marinade over them. Let them marinate for 20 minutes at room temperature.
- Heat a non-stick skillet over medium-high heat. Fry the shrimp about 3 minutes per side, in batches if necessary, until opaque. Spoon a little of the marinade in with them for extra flavor while they cook if you like.
Nutrition Facts : Calories 198.7 calories, Carbohydrate 11.6 g, Cholesterol 172.5 mg, Fat 6.6 g, Fiber 2.3 g, Protein 23.9 g, SaturatedFat 1 g, Sodium 362.8 mg, Sugar 5.8 g
CITRUS SHRIMP RICE BOWLS
Why make a marinade and a dressing when you can make one sauce that works as both?
Provided by Anna Stockwell
Categories Bon Appétit Dinner Quick & Easy Quick and Healthy Rice Shrimp Citrus Orange Cucumber Avocado Dairy Free Tree Nut Free Peanut Free Seafood Shellfish
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk orange juice, Sriracha, honey, soy sauce, 1/4 cup oil, and 1 Tbsp. lime juice in a medium bowl. Set aside half of dressing in a small bowl for serving. Add shrimp to remaining sauce and toss to coat; season lightly with salt. Let sit, tossing occasionally, 15 minutes.
- Meanwhile, using a paring knife, remove peel and white pith from oranges, being careful not to remove too much of the flesh; discard. Slice oranges into 1/2"-thick rounds, then cut into 1" pieces. Transfer to a medium bowl and add cucumbers, scallions, and remaining 1 tsp. lime juice; toss to combine. Season with salt.
- Heat remaining 2 Tbsp. oil in a large skillet over high. Working in batches if needed, cook shrimp until charred in spots and cooked through, about 3 minutes per side.
- Divide rice among bowls. Top with shrimp, citrus salad, and avocado and drizzle with reserved dressing.
CRISPY SHRIMP WITH CITRUS GLAZE
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.
CHILI'S SPICY GARLIC & LIME SHRIMP
I have not had these shrimp at the Chili's restaurant, but have frequently made this recipe. We like to serve them as appetizers. However, they are equally as good tossed with some pasta (with or without alfredo sauce). The recipe came from Top Secret Recipes and has been a favorite at our house for quite some time.
Provided by Ms B.
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make the seasoning blend by combining all the spices in a small bowl.
- Preheat a large skillet over medium heat.
- Add butter to the pan.
- When the butter is melted, stir in the pressed garlic.
- Immediately, add the shrimp to the pan.
- Cut the lime in half and squeeze each half into the pan over the shrimp.
- Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
- Saute the shrimp for 5 to 8 minutes or until they begin to brown.
- Be sure to cook both sides of all the shrimp.
SPICY CITRUS SHRIMP
This shrimp stir-fry showcases the flavors of Asia.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 21m
Number Of Ingredients 11
Steps:
- Mix 2 teaspoons orange-pineapple juice and the cornstarch; set aside.
- Mix 1/4 cup orange-pineapple juice, the sugar, black beans, vinegar, soy sauce, sesame oil and chilies in 10-inch skillet or wok; heat to boiling. Add shrimp; stir-fry 3 to 5 minutes or until shrimp are pink and firm.
- Stir in cornstarch mixture. Cook and stir about 30 seconds or until thickened. Stir in onions.
SPICY CITRUS GRILLED SHRIMP
Make and share this Spicy Citrus Grilled Shrimp recipe from Food.com.
Provided by Recipe Reader
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place shrimp in large sealable plastic bag.
- In a mixing bowl, combine the marinade ingredients.
- Pour over shrimp and seal bag.
- Marinate for 15 minutes.
- Meanwhile preheat barbeque grill on high heat.
- Remove shrimp from bag and pat dry.
- Lightly oil the grill and place shrimp directly on grill.
- Cook for 1 1/2 to 2 minutes per side.
Nutrition Facts : Calories 223.5, Fat 8.9, SaturatedFat 1.3, Cholesterol 172.8, Sodium 169.6, Carbohydrate 11.9, Fiber 2.4, Sugar 2.2, Protein 23.8
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.
GRILLED SHRIMP WITH CITRUS DIPPING SAUCE
Provided by Robin Miller : Food Network
Categories appetizer
Time 28m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of shrimp with salt and black pepper. Place shrimp on hot pan and cook 2 to 3 minutes per side, until bright pink and cooked through. Sprinkle shrimp with cilantro.
- Meanwhile, in a small saucepan, whisk together orange juice, lime juice, ginger, cornstarch, and garlic. Set pan over medium heat and bring to a simmer. Simmer 2 minutes, until mixture thickens. Season, to taste, with salt and black pepper. Transfer sauce to a serving bowl. Serve 2/3 of the shrimp with the rice and dipping sauce on the side. Reserve remaining shrimp for wraps, if desired.
SIZZLING CITRUS SHRIMP MARINADE
Lime juice, grated horseradish, and soy sauce make a mouth-watering marinade for shrimp or scallops.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 7
Steps:
- Mix marinade ingredients in a bowl. Add cleaned seafood* and chill. Grill seafood following your favorite method.
Nutrition Facts : Calories 86.7 calories, Carbohydrate 1.6 g, Cholesterol 91.2 mg, Fat 2.9 g, Fiber 0.1 g, Protein 12.6 g, SaturatedFat 0.5 g, Sodium 1332.4 mg, Sugar 0.2 g
SPICY CITRUS GRILLED SHRIMP
Now even though this is shrimp, this is equally as good with scallops, halibut, cod, grouper, etc. Any study white fish. Swordfish would work and even tuna would be nice. Serve this over creamy cheesy polenta.
Provided by SarasotaCook
Categories Mexican
Time 1h20m
Yield 4-6 Skewers, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Now shrimp will take only about 30-45 minutes worth of marinade.
- Scallops -- 20-30 tops.
- Fish can go a couple of hours, especially cod or halibut a thick cut fish steak.
- Marinade -- Mix the orange juice, lemon, zest of both the orange and lemon and chipoltes. Just mix all in a baggie and let the seafood marinade.
- Shrimp -- Now I like to skewer mine (bamboo skewers soaked in water first if using a charcoal grill) and then just grill. They take hardly any time. Just a couple of minutes per side is all. Just until they turn pink. I baste them as they grill once per side with the marinade. You can do this inside on a grill pan or outside on the grill.
- Serve -- With creamy cheesy polenta and grilled vegetables.
Nutrition Facts : Calories 127, Fat 1.3, SaturatedFat 0.3, Cholesterol 220.9, Sodium 254.1, Carbohydrate 3.5, Fiber 0.1, Sugar 2.7, Protein 23.9
SPICY CREAMY SHRIMP OVER LEMON GARLIC PASTA (PAPPARDELLE'S PASTA
I went to our Saturday morning outdoor market and found the Pappardelle's Pasta stand. They sell flavored pasta's, oils and sauces. I was in the mood for shrimp so I choose the Lemon Garlic Linguine flavor. I also bought the Roasted Garlic Herb Fettuccine (Recipe: Ginger Beef Stir Fry with Roasted Garlic Herb Pasta). To find a Pappardelle's near you or to order their pasta online, go to www.pappardellespasta.com. I haven't tried this recipe yet, but it sounds delicious...hope you enjoy!
Provided by SavorFlavor
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Cook pasta until al dente (8-10 minutes). Reserve 1/4 C of the cooking liquid. Return to the pot and toss with 1 tablespoon of olive oil and reserved liquid. Cover to keep warm.
- In a large saute pan, heat remaining olive oil and add onions, stirring until soft (about 5 minutes). Add garlic, paprika, cayenne, oregano, thyme, and salt. Stir and cook for 1 minute.
- Add the white wine and cook cover high heat until nearly all evaporated.
- Add the cream, lemon juice and cook, stirring occaisonally until slightly reduced.
- Add the shrimp and cook until nearly pink. Add the onions and parsley and cook for 1 minute.
- Add the cooked pasta to sauce and toss to coat. Let cook for 1 minute until pasta is warmed through. Remove from heat and top with 1/4 cup of Parmesan.
- Top each serving with the remaining Parmesan cheese.
- Enjoy!
JON'S SPICY CITRUS SHRIMP
These shrimp are delicious and easy to prepare, look and taste very impressive. They have a nice background heat (that won't make you feel like your tongue is on fire), and the citrus flavour from tangerine, lemon and lime ties nicely with garlic and ginger. This recipe was created by my fiancee, Jon, hence the name. We serve it with toasted white rice (recipe #87090 will do the trick!) and a simple salad with balsamic vinaigrette. This recipe is broiled in the oven (due to a surplus of snow) but would also be delicious grilled. *** Prep time is mostly marinating time!***
Provided by Megohm
Categories Summer
Time 46m
Yield 1 lb, 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients except shrimp in a heavy plastic freezer bag, or in a large, shallow bowl.
- Immerse shrimp in marinade, and refrigerate 30 minutes.
- Skewer shrimp and place on a baking sheet, pouring a little bit of marinade over each skewer.
- Broil 2-3 minutes each side.
- Optional - If you wish to, reserve and strain some of the marinade (prior to adding shrimp) into a small saucepan and bring to a boil, and let it reduce by about 1/4 in volume. This makes a tasty sauce accompaniment and is also good over rice!
Nutrition Facts : Calories 559.8, Fat 25.2, SaturatedFat 3.7, Cholesterol 345, Sodium 2361.8, Carbohydrate 36.9, Fiber 7.2, Sugar 16.3, Protein 52.9
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