Best Orange Garlic Shrimp Recipes

MOJO GARLIC-ORANGE SHRIMP

Steps:

• Heat the olive oil in a large nonstick skillet over medium high heat.
• Add garlic, cook and stir 30 seconds.
• Immediately add shrimp; cook and stir 3 minutes or until the shrimp begin to turn opaque.
• Add oregano, cumin, crushed red pepper, orange peel and orange juice.
• Cook and stir for 2 minutes or until the shrimp are cooked through.
• Serve over mixed greens, rice, pasta or polenta.

ORANGE AND ROASTED GARLIC SHRIMP SKEWERS

Steps:

• Preheat oven to 325°F. Place garlic and wine in center of foil sheet. Sprinkle with salt and pepper. Enclose with foil; crimp edges to seal. Bake until garlic is very tender, about 50 minutes. Squeeze garlic between fingers to release cloves. Transfer garlic and any cooking liquid to blender.
• Meanwhile, combine orange juice and reserved shrimp shells in heavy medium saucepan. Boil until liquid is reduced to 3/4 cup, about 10 minutes. Strain liquid into blender with garlic; discard shrimp shells. Puree until mixture is smooth. Cool marinade completely. Mix shrimp and marinade in bowl. Cover; chill 1 1/2 hours. Drain marinade.
• Thread 5 shrimp onto each skewer. Place parsley in shallow dish. Coat 1 side of each shrimp skewer with parsley.
• Spray large nonstick skillet with nonstick spray. Place skillet over medium-high heat. Add 6 shrimp skewers to skillet, parsley side down; cook until shrimp are pink and just cooked through, about 1 1/2 minutes per side. Wipe out skillet, then spray with more nonstick spray. Repeat with remaining 6 shrimp skewers.
• Spoon barley with greens onto plates. Top with shrimp and serve.

ORANGE GARLIC SHRIMP

Steps:

• Heat olive oil in heavy skillet over medium high heat.
• Saute shrimp for 2 minutes or just until opaque.
• Reduce heat and add garlic and salt.
• Saute for 1 minute until garlic is soft.
• Remove from heat and toss with orange zest.
• Serve with crusty bread.

ORANGE AND ROASTED GARLIC SHRIMP SKEWERS

Steps:

• Preheat grill to high. Place garlic in the center of a piece of aluminum foil, drizzle with the olive oil and season with salt and pepper to taste. Place on the grill, close the cover and let roast for 30 to 40 minutes, until garlic is soft. Squeeze roasted cloves into a bowl. Heat the side burner. Place the orange juice and 1/2 of the reserved shrimp shells in a medium saucepan, bring to a boil and cook orange juice is reduced to 3/4 cup. Strain the reduced orange juice into a blender and add the roasted garlic and olive oil and blend until smooth. Let cool completely. Place shrimp in a large baking dish, pour the orange/garlic marinade over and toss to coat. Let marinate in the refrigerator for 1 hour. Thread 5 shrimp onto each skewer, season with salt and pepper to taste and grill for 2 to 3 minutes on each side, or until just cooked through. Remove to a platter and sprinkle with chopped parsley and basil.