CITRUS SHRIMP NACHOS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h20m
Yield 24 canapes
Number Of Ingredients 16
Steps:
- For the shrimp: Chop the shrimp into small pieces and add to a large bowl. Add the jicama, mango, pimentos, cilantro and scallions.
- For the citrus marinade: In a mason jar, combine the olive oil, orange juice, honey, hot sauce, salt, lime zest and juice and a pinch of pepper. Secure the lid and shake to combine. Pour over the shrimp mixture and toss to coat. Cover and refrigerate at least 1 hour.
- For serving: Top individual chips with a small scoop of the marinated shrimp mixture. Garnish with queso fresco and cilantro leaves.
PAN-SEARED CITRUS SHRIMP RECIPE
This simple, bright, and fresh shrimp recipe is ready in under 30 minutes, making it an easy dinner for anyone on the go or the perfect appetizer to take to a party.
Provided by Heidi
Categories Appetizer Main Course
Time 15m
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the olive oil, orange juice, lemon juice, garlic, onion, 2 teaspoons of the parsley, and pinch of red pepper flakes. Pour the mixture into a large skillet set over medium heat. Bring to a simmer and cook until reduced by half, about 5 to 8 minutes.
- Add the shrimp, season with kosher salt and freshly ground black pepper, cover, and cook until they turn pink, about 5 minutes.
- Top with the remaining parsley and serve with orange and lemon slices on the side.
Nutrition Facts : ServingSize 1 g, Calories 291 kcal, Carbohydrate 11 g, Protein 47 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 572 mg, Sodium 1764 mg, Fiber 1 g, Sugar 7 g
CITRUS SHRIMP
Steps:
- In a blender or food processor, combine the orange juice and zest, lime juice and zest, olive oil, garlic and salt. Be careful with the salt - the shrimp really suck it up! Cover, and puree until smooth.
- Place shrimp in a bowl, and pour the citrus marinade over them. Let them marinate for 20 minutes at room temperature.
- Heat a non-stick skillet over medium-high heat. Fry the shrimp about 3 minutes per side, in batches if necessary, until opaque. Spoon a little of the marinade in with them for extra flavor while they cook if you like.
Nutrition Facts : Calories 198.7 calories, Carbohydrate 11.6 g, Cholesterol 172.5 mg, Fat 6.6 g, Fiber 2.3 g, Protein 23.9 g, SaturatedFat 1 g, Sodium 362.8 mg, Sugar 5.8 g
CITRUS SHRIMP RICE BOWLS
Why make a marinade and a dressing when you can make one sauce that works as both?
Provided by Anna Stockwell
Categories Bon Appétit Dinner Quick & Easy Quick and Healthy Rice Shrimp Citrus Orange Cucumber Avocado Dairy Free Tree Nut Free Peanut Free Seafood Shellfish
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk orange juice, Sriracha, honey, soy sauce, 1/4 cup oil, and 1 Tbsp. lime juice in a medium bowl. Set aside half of dressing in a small bowl for serving. Add shrimp to remaining sauce and toss to coat; season lightly with salt. Let sit, tossing occasionally, 15 minutes.
- Meanwhile, using a paring knife, remove peel and white pith from oranges, being careful not to remove too much of the flesh; discard. Slice oranges into 1/2"-thick rounds, then cut into 1" pieces. Transfer to a medium bowl and add cucumbers, scallions, and remaining 1 tsp. lime juice; toss to combine. Season with salt.
- Heat remaining 2 Tbsp. oil in a large skillet over high. Working in batches if needed, cook shrimp until charred in spots and cooked through, about 3 minutes per side.
- Divide rice among bowls. Top with shrimp, citrus salad, and avocado and drizzle with reserved dressing.
CITRUS GARLIC SHRIMP
Garlic is paired with sunny citrus in this special shrimp and linguine combination. "This is one of my husband's favorites," shares Diane Jackson of Las Vegas, Nevada. "And it's pretty enough for company," she adds.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook linguine according to package directions. Meanwhile, in a blender, combine the next eight ingredients; cover and process until blended. Pour into a large skillet; bring to boil. Reduce heat, stir in the shrimp; simmer, uncovered for 3-4 minutes or until shrimp turn pink. , Drain linguine; toss with shrimp mixture. Sprinkle with cheese and parsley if desired.
Nutrition Facts : Calories 504 calories, Fat 20g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 526mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.
CITRUS SHRIMP AND SPINACH SALAD
Shrimp, cucumbers, red onions, oranges and pecans are layered over spinach and drizzled with honey-mustard dressing for a refreshing main-dish salad.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 6 servings.
Number Of Ingredients 11
Steps:
- Mix honey, orange juice, mustard and vinegar until well blended; cover. Refrigerate until ready to serve.
- Layer lettuce, spinach, cucumbers, onions, oranges and shrimp on large serving platter.
- Sprinkle with pecans and drizzle with honey mixture just before serving.
Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 145 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g
SIZZLED GREEN BEANS WITH CRISPY PROSCIUTTO & PINE NUTS
Sizzling green beans in a little oil helps to bring out their natural sweetness. Prosciutto, pine nuts and lemon zest dress up the flavor without adding a lot of fat--a nice alternative to full-fat, creamy green bean casseroles.
Provided by Victoria Abbott Riccardi
Categories Gluten-Free Thanksgiving Side Dish Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add beans, return to a boil, and simmer until crisp-tender, 3 to 4 minutes. Drain.
- Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, 4 to 5 minutes. Drain on a paper towel.
- Wipe out the pan; heat the remaining 2 teaspoons oil over medium heat. Add the beans, garlic, sage, 1/8 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the beans are browned in places, 3 to 4 minutes. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, the remaining 1/8 teaspoon salt and pepper.
Nutrition Facts : Calories 98.4 calories, Carbohydrate 10.2 g, Cholesterol 5.6 mg, Fat 5.4 g, Fiber 3.8 g, Protein 4.8 g, SaturatedFat 0.7 g, Sodium 264 mg, Sugar 1.9 g
GULF-STYLE CITRUS SHRIMP
The tang of citrus gives wonderful flavor to this special shrimp recipe. It calls for the refrigerated, fresher, fettucine but could substitute 4 1/2 ounces of the boxed dry type of fettucine.
Provided by diner524
Categories < 30 Mins
Time 19m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Remove zest of lime and orange using citrus zester or fine grater. Juice lime; reserve 2 tablespoons juice. Juice orange; reserve juice.
- Melt 2 tablespoons butter in 10-inch skillet until sizzling; add green onions, cumin and pepper sauce. Cook over medium-high heat until onions are softened (1 to 2 minutes). Add shrimp; continue cooking until shrimp turn pink (2 to 3 minutes). Remove shrimp; set aside.
- Increase heat to high. Add reserved lime juice and orange juice to same skillet. Cook until mixture is reduced to 1/3 cup (4 to 5 minutes). Remove from heat. Stir in remaining butter, 1 tablespoon at a time. Stir in lime and orange zest and cilantro. Add shrimp; stir to coat.
- To serve, spoon shrimp mixture over hot cooked fettuccine.
GINGER-CITRUS SHRIMP AND RICE
You're just 20 minutes away from knocking their socks off with this easy, delicious Ginger-Citrus Shrimp and Rice.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt butter in large skillet on medium heat. Add garlic; cook and stir 30 sec. to 1 min. or just until garlic is slightly softened. Stir in orange juice, onions and ginger. Increase heat to medium-high; cook and stir 3 min. or until liquid is reduced by about half.
- Add shrimp; cook 2 to 3 min. or just until shrimp turn pink, stirring frequently.
- Stir in remaining ingredients; cook 5 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 330, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 225 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
CITRUS SHRIMP AND AVOCADO SALAD
This simple but totally flavorful shrimp salad makes the perfect meal-prep meal for lunch or dinner thanks to pan-seared citrus-flavored shrimp, creamy avocado, and the crunch of sliced almonds.
Provided by Heidi
Number Of Ingredients 8
Steps:
- Prepare the recipe for the Pan-Seared Citrus Shrimp, or gently warm the leftover shrimp. Or, if you prefer, serve the shrimp chilled.
- Toss the shrimp with the salad greens in a large bowl.
- Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat.
- Add the avocado, shallots and sliced almonds and then season with kosher salt and freshly ground black pepper and serve.
Nutrition Facts : ServingSize 1 g, Calories 374 kcal, Carbohydrate 14 g, Protein 31 g, Fat 23 g, SaturatedFat 2 g, Cholesterol 286 mg, Sodium 906 mg, Fiber 7 g, Sugar 2 g
CITRUS SHRIMP SALSA
Easy and yummy dip with shrimp, lime and fresh cilantro! Serve with tortilla chips, great for game day!
Provided by Brooke the Cook in
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a large mixing bowl.
- Chill for 30 minutes or until ready to serve.
- Serve with tortilla chips and additional lime wedges.
CITRUS SHRIMP SALAD
Steps:
- For the dressing: Cut the top and bottom from an orange so it sits flat. Working from the top down, cut away the peel and pith to expose the flesh. Cut out the orange segments, leaving the membrane behind. Squeeze any juice from the membrane into a large bowl. Repeat with the remaining orange. You should have about 1/4 cup juice. Reserve the segments.
- Whisk the cream, vinegar, mustard, 1/2 teaspoon salt and several grinds of black pepper into the orange juice. While whisking, pour in the olive oil in a slow, steady stream to make a creamy, slightly thick dressing. Chill while you make the salad.
- For the salad: Sprinkle the shrimp with the Old Bay and 1/2 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Sear the shrimp in two batches until just cooked through, about 3 minutes per batch. Remove to a plate to cool slightly, about 5 minutes.
- Combine the shrimp, reserved orange segments, avocado, cucumber and fennel in the bowl with the dressing and toss gently. Mound the lettuce on a platter or individual plates and top with the salad. Garnish with fennel fronds.
More about "citrus shrimp food"
SHRIMP RICE BOWLS RECIPE - BON APPéTIT
From bonappetit.com
4.7/5 (44)Estimated Reading Time 5 minsServings 4
- Whisk orange juice, Sriracha, honey, soy sauce, ¼ cup oil, and 1 Tbsp. lime juice in a medium bowl. Set aside half of dressing in a small bowl for serving. Add shrimp to remaining sauce and toss to coat; season lightly with salt. Let sit, tossing occasionally, 15 minutes.
- Meanwhile, using a paring knife, remove peel and white pith from oranges, being careful not to remove too much of the flesh; discard. Slice oranges into ½"-thick rounds, then cut into 1" pieces. Transfer to a medium bowl and add cucumbers, scallions, and remaining 1 tsp. lime juice; toss to combine. Season with salt.
- Heat remaining 2 Tbsp. oil in a large skillet over high. Working in batches if needed, cook shrimp until charred in spots and cooked through, about 3 minutes per side.
- Divide rice among bowls. Top with shrimp, citrus salad, and avocado and drizzle with reserved dressing.
EASY CITRUS SHRIMP RECIPE - GRANDBABY CAKES
From grandbaby-cakes.com
Ratings 2Calories 289 per servingCategory Main Course
- In a medium bowl, whisk together the olive oil, orange juice, lemon juice, garlic, onion, 2 teaspoons of the parsley, and pepper. Pour the mixture into a large skillet set over medium heat. Pour the mixture into a large skillet set over medium heat. Bring to a simmer and cook until reduced by half, 5 to 8 minutes. Add the shrimp, cover, and cook until they turn pink, about 5 minutes. Top with the remaining parsley.
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4.2/5 (29)Total Time 31 minsCategory Entree, DinnerCalories 373 per serving
CITRUS SHRIMP - BAKERS ROYALE
From bakersroyale.com
4.7/5 (3)Category SavoryServings 6Estimated Reading Time 1 min
- In a medium bowl, whisk together the olive oil, orange juice, lemon juice, garlic, onion, 2 teaspoons of the parsley, and pepper.
SMOKY CITRUS SHRIMP WITH PARSLEY RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 40 minsServings 4
- In a medium bowl, toss the shrimp with the chipotle powder and 1 teaspoon of kosher salt. In a large skillet, heat the olive oil. Add the shrimp and cook over high heat, stirring frequently, until they begin to turn pink but are still raw in the center, about 2 minutes. Using a slotted spoon, transfer the shrimp to a plate.
- Reduce the heat to moderately high. Add the garlic to the skillet and cook until lightly golden, about 1 minute. Add the orange, lemon and lime juices and boil until slightly thickened, scraping up any brown bits from the bottom of the skillet, about 2 minutes.
- Return the shrimp to the pan and toss to coat with the sauce. Cook until the shrimp are white throughout, about 1 minute. Stir in the parsley and season with salt. Transfer to bowls and serve with baguette toasts.
EASY CITRUS SHRIMP AND NOODLES - YUMMYTODDLERFOOD.COM
From yummytoddlerfood.com
Cuisine AsianTotal Time 20 minsCategory DinnerCalories 521 per serving
- Mix together the dressing: Add the orange juice, honey, soy sauce, and oil to a medium bowl or jar and mix well.
- Add the shrimp and vegetables to a large rimmed baking sheet. Toss with half of the dressing. Roast for 6-8 minutes or until the shrimp is cooked through and the vegetables are just tender.
CITRUS SHRIMP AVOCADO SALAD RECIPE - ALI IN THE VALLEY
From aliinthevalley.com
Category FoodTotal Time 20 minsEstimated Reading Time 3 mins
- Prepare the recipe for the Pan-Seared Citrus Shrimp, or gently warm the leftover shrimp. Or, if you prefer, serve the shrimp chilled.
- Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat.
- Add the avocado, garlic and sliced almonds and then season with kosher salt and freshly ground black pepper and serve. Use some of the citrus sauce from the shrimp as a double duty dressing. Or, if you don’t have enough sauce for the dressing, simply use a good extra virgin olive oil (I like the lemon flavored varieties) with an additional squeeze of citrus.
GRILLED CITRUS SHRIMP RECIPE | FOOD & WINE
From foodandwine.com
5/5 Servings 6
- Light a grill. In a shallow bowl, combine the lime, orange and pineapple juices, the sugar, star anise, rosemary and cinnamon. Add the shrimp and toss to coat; cover and refrigerate for 10 minutes.
- Remove the shrimp from the marinade. Put the marinade in a small saucepan, add the crushed red pepper and boil over high heat until reduced to 1/3 cup, about 8 minutes. Strain into a bowl.
- Brush the shrimp with olive oil and season with salt and pepper. Grill over a hot fire until nicely charred, 1 minute per side. Add the shrimp to the sauce, toss and serve at once.
TROPICAL CITRUS SHRIMP RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine MexicanTotal Time 35 minsServings 8Calories 155 per serving
- Fill large bowl with ice and water. Add shrimp to boiling water; cook 1 to 2 minutes or until just opaque throughout.
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