Best Chipotle Orange Shrimp Recipes

ORANGE-CHIPOTLE SHRIMP

Steps:

• In a zip-top bag, combine one-third of the garlic, the olive oil, a large pinch of salt and pepper, and the shrimp. Marinate for 1 hour in the refrigerator.
• Meanwhile, add the remaining garlic, the orange juice and chipotle to a saucepot over medium heat. Bring to a boil and cook until reduced to a thin glaze, 10 to 13 minutes. Remove from the heat and let cool slightly.
• Heat a grill pan over medium-high heat. Remove the shrimp from the marinade, letting the excess drip back into the bag; discard the marinade. Place the shrimp on the hot grill pan and cook until opaque on both sides and grill marks appear, about 2 minutes per side.
• Remove the shrimp to a bowl, add the orange glaze, cilantro and lime juice, and toss to coat. Transfer to a serving platter and serve with baguette slices.

CHIPOTLE-ORANGE SHRIMP

Steps:

• Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Heat salad dressing in a large skillet over medium-high heat. Cook shrimp in dressing until beginning to firm, about 4 minutes. Stir marmalade and chipotle peppers into shrimp mixture and continue cooking until shrimp are completely pink, about 3 minutes more. Remove from heat and stir in cilantro. Serve over rice.

SHRIMP WITH CREAMY ORANGE-CHIPOTLE SAUCE

Steps:

• Place first three ingredients in a blender and puree until smoot. Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray and add shrimp. Toss shrimp to coat with spray and sprinkle with the cumin and salt. Saute shrimp 4 minutes or until done, stirring frequently. Transfer to a serving platter.
• Reduce heat to medium and add half and half mixture to pan. Cook 1 minute, stirring constantly. Pour sauce over shrimp and sprinkle with cilantro.

CHIPOTLE CHICKEN OR SHRIMP SKEWERS WITH JICAMA-ORANGE SALAD

Steps:

• 1. Combine the cumin, coriander, chipotle, lime juice, honey, garlic, 1 teaspoon salt, and oil and whisk well. Pour over the chicken or shrimp, mix to coat well, and marinate for 30 minutes. Soak wooden skewers in water.
• 2. Preheat a grill to medium-high heat. Place the jicama in a medium bowl. Cut the peel from the oranges, then slice the orange segments into the bowl over the jicama. Tear the cilantro leaves and add to the jicama. Season with salt and toss to combine.
• 3. Remove the chicken or shrimp from the marinade and thread onto the soaked skewers, 2 pieces chicken per skewer or 3 shrimp. Grill 3 to 4 minutes per side. Place the jicama slaw on a plate and top with the skewers.

SAUTEED SHRIMP W/ORANGE-CHIPOTLE HONEY MUSTARD SAUCE

Steps:

• Prepare sauce: Puree all ingredients in a blender until smooth (makes @ 1.5 cups) Warm 1 tbl oil in a large, heavy skillet over med-high heat. Add 1/4 shrip and saute until pink and just cooked (2-3 min). Place shrimp in serving bowl/platter. Repeat, adding oil, until all shrimp have been cooked. Pour sauce over shrimp. Toss to combine. Serve warm

CHIPOTLE-ORANGE SHRIMP

Steps:

• Heat dressing in large skillet on medium-high heat. Add shrimp; cook 4 min., stirring frequently.
• Add marmalade and peppers; cook and stir 3 min. or until shrimp are tender. Remove from heat.
• Stir in cilantro. Serve over rice.

SHRIMP WITH CREAMY ORANGE-CHIPOTLE SAUCE

Steps:

• Place first 3 ingredients in a blender; process until smooth. 2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; add shrimp. Coat shrimp with cooking spray; sprinkle with cumin and salt. Sauté 4 minutes or until shrimp are done, stirring frequently. Transfer shrimp to a serving platter. Reduce heat to medium, add half-and-half mixture to pan, and cook 1 minute, stirring constantly. Pour sauce over shrimp; sprinkle with cilantro. Serve over linguine, if desired.

ROASTED ORANGE CHIPOTLE SHRIMP

Steps:

• Preheat the oven to 400 F with a rack in the upper third. Put the shrimp on a sheet pan and add the 1 tablespoon of oil and salt and pepper, tossing to combine. Spread out in a single layer and roast until almost cooked through, about 6 minutes. Let rest for a few minutes to continue cooking.
• Meanwhile make the sauce. In a large bowl, whisk together the garlic, chipotle, vinegar, honey, orange juice, worcestershire sauce, and the remaining oil. Add the shrimp and scallions and toss to coat.

BACON-WRAPPED SHRIMP KABOBS WITH ORANGE-CHIPOTLE SAUCE

Steps:

• Heat grill to medium-high heat.
• Mix first 3 ingredients until blended; set aside. Place bacon slices on microwaveable plate; cover with paper towel. Microwave on HIGH 4 min. or until partially cooked. (Bacon will be slightly limp.) Drain bacon; cool slightly.
• Thread 1 bacon slice and 3 shrimp onto each of 12 skewers, placing shrimp between folds of bacon.
• Reserve half the sauce. Grill kabobs 5 to 6 min. or until bacon and shrimp are done, brushing with remaining sauce for the last 2 min. Warm reserved sauce; serve with kabobs.

BACON-WRAPPED SHRIMP KABOBS WITH ORANGE-CHIPOTLE SAUCE

Steps:

• Heat grill to medium-high heat.
• Mix first 3 ingredients until blended; set aside. Place bacon slices on microwaveable plate; cover with paper towel. Microwave on HIGH 4 min. or until partially cooked. (Bacon will be slightly limp.) Drain bacon; cool slightly.
• Thread 1 bacon slice and 3 shrimp onto each of 12 skewers, placing shrimp between folds of bacon.
• Reserve half the sauce. Grill kabobs 5 to 6 min. or until bacon and shrimp are done, brushing with remaining sauce for the last 2 min. Warm reserved sauce; serve with kabobs.