Best Orange And Thyme Grilled Shrimp Recipes

Orange-and-Thyme Grilled Shrimp image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 7

1 pound large shrimp (about 24), peeled and deveined, tails on
1 1/2 teaspoons grated orange zest, plus 1/2 cup fresh orange juice
2 garlic cloves, minced
2 tablespoons olive oil, plus more for grates
1 tablespoon plus 1 teaspoon chopped fresh thyme
Coarse salt and ground pepper
1/3 cup light mayonnaise

Steps:

In a shallow dish, combine shrimp, 1 teaspoon zest, 1/4 cup juice, garlic, oil, 1 tablespoon thyme, 1/2 teaspoon salt, and teaspoon pepper; toss to coat. Marinate in the refrigerator for 30 minutes (or up to 8 hours). Soak eight 8-inch wooden skewers in water 30 minutes before cooking.
In a small bowl, combine mayonnaise, remaining 1/2 teaspoon zest, remaining 1/4 cup juice, and remaining 1 teaspoon thyme; season dipping sauce with salt and pepper.
Heat grill to medium; lightly oil grates. Thread shrimp onto skewers, and grill, turning once, until shrimp are opaque throughout, 3 to 4 minutes. Serve shrimp with dipping sauce.

Nutrition Facts : Calories 264 g, Fat 15 g, Protein 24 g

Grilled Shrimp Skewers with Orange Glaze image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil, plus more for brushing
3/4 cup minced onion (from 1 small)
1 tablespoon minced garlic (from 3 cloves)
1 tablespoon minced fresh thyme leaves
Kosher salt
1 1/2 cups orange-juice concentrate, thawed (from a 12-ounce container)
1/4 cup packed light-brown sugar
1 tablespoon distilled white vinegar
1 to 2 tablespoons chopped pickled jalapeños
24 large shrimp, peeled and deveined (1 pound)
4 thick slices rustic bread, such as pan Pugliese

Steps:

Heat oil in a small saucepan over medium-high. Add onion, garlic, and thyme; season with salt. Cook until onion is translucent, about 3 minutes. Add orange concentrate and brown sugar. Bring to a boil, then cook until syrupy and reduced to a scant 1 cup, 8 to 10 minutes. Add vinegar and jalapeños; cook 1 minute. Let cool 10 minutes. Set aside 1/4 cup glaze for serving.
If using wooden skewers, first soak in water 30 minutes, then drain (to prevent burning). Lay 6 shrimp side by side; slide a skewer through head ends to secure together. Thread a second skewer through tail ends. Spread shrimp slightly so there are small gaps between them. Repeat with remaining shrimp.
Preheat grill to high; brush grates with oil. Grill bread, flipping once, just until lightly charred and crisp in places, 1 to 2 minutes total. Transfer to a platter or board; brush with oil.
Brush shrimp with half of remaining glaze and grill, turning once, until opaque and almost cooked through, about 3 minutes. Brush with more glaze, turning a few times to caramelize, until just cooked through, about 1 minute more. Remove from grill and brush with some of reserved glaze. Serve over grilled bread, with remaining reserved glaze on the side.