Best Tangerine Shrimp Recipes

Spicy-Sweet Tangerine Shrimp with Baby Bok Choy image

Yield Makes 4 servings

Number Of Ingredients 10

6 baby bok choy, halved lengthwise
2 tablespoons Asian sesame oil, divided
1 1/2 pounds uncooked large shrimp, peeled, deveined
1/3 cup frozen orange-tangerine concentrate, thawed
1/3 cup Asian sweet chili sauce
12 strips tangerine peel
1 1/2 teaspoons distilled white vinegar
1 teaspoon oyster sauce
2 green onions, chopped
1 1/2 tablespoons minced peeled fresh ginger

Steps:

Cover bottom of large skillet with 1/2 inch water. Add bok choy; drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Cover; cook over high heat until bok choy is tender, about 5 minutes. Arrange bok choy around edge of platter. Boil liquid in skillet until reduced to glaze, about 1 minute; pour over bok choy.
Mix shrimp and next 5 ingredients in medium bowl. Heat 1 tablespoon sesame oil in same skillet over high heat. Add onions and ginger. Sauté 1 minute. Add shrimp mixture. Toss until shrimp are just opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to platter. Cook sauce until thickened, about 2 minutes. Spoon sauce over shrimp.

Tangerine Shrimp image

Provided by Jessica Bennett

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

15 -20 count shrimp, peeled, deveined and defrosted (if frozen)
1/2 medium onion, minced
1 garlic clove, minced
2 tangerines
1/4 cup butter
salt and pepper

Steps:

Make sure that all shrimp are peeled, deveined and defrosted. You can leave the tails on but I prefer them without tails.
in large skillet over medium heat saute garlic and onions in the butter until soft. Once onions are soft add in the juice of the 2 tangerines and let simmer for 2 minutes.
Add the shrimp into the sauted mixture and cook until done (about 5 or 6 minutes).

Nutrition Facts : Calories 130.9, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 83.1, Carbohydrate 7.2, Fiber 1, Sugar 5, Protein 0.6

Tangerine Shrimp Salad image

Provided by Jetjouster

Time 22m

Yield 4 serving(s)

Number Of Ingredients 25

20 colossal prawns, peeled to tail, deveined
1 tablespoon cajun spices
2 teaspoons mccormick citrus pepper
1/4 teaspoon garlic salt
olive oil, 1 part
1/4 cup sweet vermouth
1/4 teaspoon lemon zest
1/4 teaspoon lime zest
1/4 teaspoon orange zest
1/4 teaspoon tangerine zest
2 tablespoons extra virgin olive oil
1/4 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon white pepper
1/8 teaspoon garlic powder
1/4 cup olivier balsamic vinegar
1 tablespoon blue agave syrup
1 medium tangerine, juice from
3 roasted garlic cloves, chopped fine and mashed
1/8 cup extra virgin olive oil
1 teaspoon pinot noir wine
1/3 cup blue cheese, crumbles crumbled fine
12 ounces mixed greens, salad mix

Steps:

For Cajun Spices, we use Bayou Sam's Triple Blast, a great sub is Slap Yo Mama Cajun Spices or Tony's Creole Seasoning.
TANGERINE SHRIMP: Mix dry ingredients. Coat shrimp or any type of seafood in lite olive oil, sprinkle zest then season to coat. Grill high to very high heat. Spray often with sweet vermouth. 1 to 2 minutes max. Do not overcook.
BLUE AGAVE TANGERINE DRESSING: Combine all spices then add vinegar, whisk until well combined, next add Agave and whisk well. Last whisk in olive oil and whisk well till incorporated, fold in 2 tablespoons of fine blue cheese crumbles, reserving the rest for topping.
The best method of preparation is to place plates in freezer to chill, peel to tail and devien shrimp. Heat grill, while grill is heating up, prepare dressing and let stand. Cook shrimp according to above. Pull plates, places greens in extra large bowl with lid, drizzle to taste amount of dressing. Cover bowl and toss and roll in the air to evenly coat salad. Plate salad and top with extra blue cheese crumbles if desired. Place shrimp around outside of plate.
A big buttery chard would be nice here -- Cakebread or Rombaurer.

Nutrition Facts : Calories 215, Fat 17.2, SaturatedFat 4, Cholesterol 46.2, Sodium 477.1, Carbohydrate 8.1, Fiber 0.8, Sugar 4.8, Protein 7.1

Sizzling Hot Tangerine Shrimp image

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.