Spicy Orange Garlic Shrimp

Thanks to Mary over at Barefeet In The Kitchen for this one. A good shrimp recipe is a treat for us and with her testimonial, “It’s so good that I haven’t made a different shrimp dish in years,” she had me hook, line and sinker.

I took the bait and propelled myself straight for the seafood counter for a package of shrimp. While the rice cooked in my electric steamer, the sauce and shrimp came together quickly and we were eating dinner in no time. What a perfect no-stress Friday night dinner after an exhausting work week…and what a way to celebrate the approaching weekend. I only wish I hadn’t halved the recipe for just the two of us. I could have eaten the whole pound myself.

Sweet shrimp glistening is a sauce of orange juice, garlic, Old Bay, cayenne and butter. Need I say more? Let’s take a look.

Spicy Orange Garlic Shrimp
 
Author:
Recipe type: Entree
Ingredients
  • 1 lb medium size raw shrimp, 26-30 pieces
  • 4 large cloves garlic, minced
  • 1 cup good quality orange juice
  • ½ teaspoon cayenne pepper
  • 1 teaspoon Old Bay Seasoning (no substitutions here)
  • 1 teaspoon arrowroot powder or cornstarch
  • 3 tablespoons butter, divided
Instructions
  1. Thaw and peel the shrimp. Dry the peeled shrimp with a paper towel and set aside. In a large glass measuring cup or small bowl, whisk together the orange juice, garlic, cayenne pepper, old bay and arrowroot. Set this aside next to the stove.
  2. In a large skillet, over high heat, melt 2 tablespoons of butter. Working quickly with a pair of tongs, add the shrimp, one at a time, starting at the handle and working in a spiral pattern around the pan. Once all the shrimp has been added, the first shrimp should be ready to flip. Work back around the pan, turning the shrimp over in the order you first placed them in the pan. Cook for another 30-60 seconds, then remove the shrimp from the pan to a waiting plate. Leave the pan over the heat on high.
  3. When the pan with the drippings starts to just slightly smoke, add the orange juice mixture to the pan. Stir with a spatula, scraping up all the bits on the bottom of the pan. Add the last tablespoon of butter to the sauce and reduce heat to a low simmer. Stirring occasionally, let it cook for a few minutes. The sauce should thicken just slightly.
  4. Return the shrimp to the pan and toss to coat in the sauce. Let them mingle for just a few seconds and then serve hot

Spicy Orange Garlic Shrimp…It’s What’s for Dinner.

On this day..

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Comments

  1. says

    Your shrimp dishes always sound so good! I need to just get over the “hubby can’t eat shellfish” thing and get myself some shrimp!!!!

  2. says

    Hi Lea Ann, So very nice to meet you today. I think this shrimp dish could become part of my regular rotation of meals. I’m looking forward to trying it. I joined your email list so I don’t miss a post. Hope to see you again soon! Holly

  3. says

    I love that! Such an easy recipe, full of flavor. And presents so nicely on that pile of rice. Really pretty, Lea Ann. Going to try it for certain.

  4. says

    Thanks for passing this recipe on. It looks so easy and delicious. I’m hoping that you’ll also pass on the recipe for the bread you brought over yesterday. I am totally addicted.

  5. says

    Well YUM! I love sauces with deglazing and reduction. And the ingredients sound just delicious. Nice recipe format, too. Did you just change that, or have I just not noticed?? Whichever, I love how it pops out at you! :-)

    • Lea Ann says

      I upgraded the program and my old format wasn’t available. I’m surprised I found one to somewhat match my blog.

  6. says

    We’ve been away for the past week so I’ve missed some of your posts! This one really caught my eye, though, and I just bought some shrimp today from the Galveston company that comes up once a month so I’m ready to roll :)

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