Best Sizzling Hot Tangerine Shrimp Recipes

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TANGERINE SHRIMP



Tangerine Shrimp image

Oranges are a great source of immune-boosting vitamin C and are the base of the marinade for this recipe

Provided by claire

Categories     Dinner     Quick & Easy

Number Of Ingredients 10

Juice of 4 tangerines or clementines
3 tangerines or clementines (peeled, sectioned, seeds removed)
1 Tbsp grated fresh ginger (1-inch piece)
1 garlic clove (minced)
1 lbs large shrimp (21-25 per lb, peeled, deveined)
1 Tbsp olive oil
Sea salt
freshly ground black pepper (to taste)
4 scallions (thinly sliced)
2 Tbsp chopped fresh cilantro

Steps:

  • Combine the clementine sections and juice, ginger, garlic, and shrimp in a bowl. Toss to coat the shrimp. Cover and set aside.
  • Heat oil in a large skillet over medium-high heat. Remove the shrimp from the marinade, and reserve marinade in the bowl. Place shrimp in the hot skillet, and saute for 2-3 minutes per side until they turn pink.
  • Remove the cooked shrimp from the pan and place on a platter covered loosely with foil to keep warm.
  • Pour the reserved marinade, with orange sections, into the skillet, increase heat to high, and boil until the marinade has reduced by half, about 30 seconds.
  • Turn off heat and stir in cilantro, scallions, and shrimp. Season with salt & pepper to taste and serve warm over brown rice.

SIZZLING SHERRY SHRIMP WITH GARLIC



Sizzling Sherry Shrimp with Garlic image

This recipe is from Spain. Sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. You can easily substitute squid or scallops for the shrimp.

Provided by MMZEHER

Categories     World Cuisine Recipes     European     Spanish

Time 15m

Yield 4

Number Of Ingredients 8

¼ cup olive oil
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 teaspoon paprika
1 pound medium shrimp, peeled and deveined
2 tablespoons dry sherry or lemon juice
salt and freshly ground black pepper to taste
2 tablespoons chopped Italian flat leaf parsley

Steps:

  • Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
  • Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 3 g, Cholesterol 172.6 mg, Fat 14.7 g, Fiber 0.5 g, Protein 18.9 g, SaturatedFat 2.2 g, Sodium 284.1 mg, Sugar 0.2 g

SIZZLING SHRIMP SANTORINI



Sizzling Shrimp Santorini image

Provided by Food Network

Time 1h5m

Yield 2 servings

Number Of Ingredients 18

1/4 cup extra-virgin olive oil
1 white onion, chopped
1/2 teaspoon Greek Seasoning, recipe follows
1/2 teaspoon dried oregano
5 medium tomatoes, blanched, peeled and chopped
Sea salt
3 tablespoons finely chopped fresh flat-leaf parsley
8 jumbo shrimp, peeled and deveined
5 ounces Greek feta cheese, crumbled
1/4 cup kalamata olives
Thick-crusted bread, for serving
2 teaspoons dried oregano
2 teaspoons dried parsley
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon dried rosemary
1/2 teaspoon freshly ground pepper
1/2 teaspoon sea salt

Steps:

  • Preheat the oven to 350 degrees F. Heat the olive oil in a medium saucepan over medium-low heat. Add the onions and cook until nearly translucent, about 5 minutes. Add the Greek Seasoning, oregano and tomatoes, and season with sea salt. Simmer until the sauce thickens slightly, about 15 minutes. Stir in the parsley and shrimp.
  • Transfer the shrimp mixture to a small baking dish. Top with the feta. Bake until the shrimp are cooked through, about 25 minutes. Add more Greek Seasoning and sea salt if desired. Garnish with the olives. Serve hot, with the crusty bread for dipping.
  • Combine the oregano, parsley, garlic powder, onion powder, rosemary, pepper and sea salt.

SIZZLING HOT TANGERINE SHRIMP



Sizzling Hot Tangerine Shrimp image

A spicy/sweet shrimp stir fry. You can cook the rice while you prep and cook the shrimp. This seems like a lot of steps and ingredients, but once you start cooking it goes really fast. Prep time may be less if you purchase peeled and deveined shrimp instead of shell on.

Provided by Lynette ! @breezermom

Categories     Fish

Number Of Ingredients 20

1 anaheim chile, seeded and minced
3 large garlic cloves, minced
2 teaspoon(s) minced tangerine rind
1 teaspoon(s) peeled, minced gingerroot
2 tablespoon(s) soy sauce
2 tablespoon(s) dry sherry
1 tablespoon(s) hoisin sauce
2 teaspoon(s) dark sesame oil
2 teaspoon(s) red wine vinegar
1/2 teaspoon(s) salt
1/4 teaspoon(s) sugar
1/4 teaspoon(s) ground szechuan pepper
1 pound(s) medium-size fresh shrimp
1/4 cup(s) peanut oil plus 1 tablespoon, divided
1 cup(s) pine nuts
1 large onion, coarsely chopped
1 large sweet red bell pepper, cubed
1 tablespoon(s) cornstarch
2 tablespoon(s) cold water
hot cooked rice

Steps:

  • Combine the first 4 ingredients in a bowl; set aside.
  • Combine the soy sauce and the next 7 ingredients; stir well with a wire whisk. Set aside.
  • Peel and devein shrimp, if they are not already peeled and deveined. Cut in half crosswise, and set aside.
  • Pour 2 tablespoons peanut oil around the top of a preheated wok, coating sides; heat at medium-high (375º) for 2 minutes. Add the pine nuts and stir fry for 2 minutes or until lightly browned. Remove the pine nuts, and drain on paper towels. Set aside.
  • Pour 1 tablespoon peanut oil into wok. Add reserved shrimp, and stir-fry for 2 minutes or until the shrimp turn pink. Remove shrimp, and set aside.
  • Pour the remaining 2 tablespoons peanut oil into the wok. Add the reserved chile mixture, and stir fry 15 seconds. Add the onion and red pepper, and stir-fry for 5 minutes or until tender. Remove the vegetable mixture; set aside.
  • Combine the cornstarch and water; stir well. Pour the reserved soy sauce mixture into the wok; heat at medium high for 1 minute. Gradually add the cornstarch mixture; cook, stirring constantly, until mixture is thickened. Add the reserved pine nuts, shrimp, and vegetable mixture to the wok, and stir-fry 1 to 2 minutes or until thoroughly heated. Serve over rice.

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