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
ROASTED SHRIMP SALAD
Steps:
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
- Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.
SHRIMP ROMAINE SALAD
A refreshing dinner awaits when this shrimp-topped entree salad is on the menu. Brown rice increases the nutrition, and citrus flavors make it a delight any time of year. -Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the rice, romaine, oranges, tomatoes and onion. For dressing, in a small bowl, whisk the orange juice concentrate, vinegar, oil, tarragon, garlic powder, salt and pepper. Set aside 4 teaspoons. Pour remaining dressing over rice mixture and toss to coat. Divide among four plates; top with shrimp. Drizzle with reserved dressing.
Nutrition Facts : Calories 301 calories, Fat 6g fat (1g saturated fat), Cholesterol 166mg cholesterol, Sodium 498mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
SHRIMP SALAD
Steps:
- Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
- In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
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.
WARM SHRIMP AND ORANGE SALAD
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a skillet. Add the garlic, calamari and shrimp and saute for 1 minute. Add the beans and saute for a minute. Add the vinegar and immediately remove the skillet from the heat and season to taste with salt and pepper.
- Transfer the mixture to a bowl and add the smoked mussels and oranges and toss. Set on a bed of mixed greens and serve at room temperature.
GRILLED SHRIMP, ORANGE, AND WATERMELON SALAD WITH PEPPERED PEANUTS IN A ZESTY CITRUS DRESSING
Steps:
- Preheat oven to 400 degrees F. Coat cooking grate of outdoor grill with cooking spray. Preheat outdoor grill to medium-high heat.
- In a small bowl, combine the peanuts, canola oil, sugar, 1/2 teaspoon pepper and 1/4 teaspoon salt.; spread mixture in a single layer on a baking sheet.
- Bake for 10 to 12 minutes, stirring once. Cool.
- Cook edamame in boiling water to cover 2 minutes or until crisp-tender, drain. Plunge into ice water to stop the cooking process, drain and set aside.
- Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer. Set aside.
- Peel 4 oranges, and cut each into 6 (1/2-inch-thick) slices; set slices aside.
- Grate remaining orange to equal 1/2 teaspoon grated rind in a small bowl; squeeze juice from orange into bowl. Add hoisin sauce, lime juice, garlic and ginger to bowl, and stir until blended. Remove 2 tablespoons citrus dressing, and brush evenly on shrimp. Reserve remaining dressing.
- Grill shrimp skewers 2 minutes on each side or just until done. Sprinkle with salt and pepper to taste.
- Arrange lettuce and watercress on 4 serving plates, and top evenly with edamame, orange slices, watermelon, and green onions. Top each salad with a shrimp skewer. Sprinkle evenly with cilantro, basil, and peanut mixture; drizzle with reserved citrus dressing.
BLACK PEPPER SHRIMP
This dish, adapted from Lucy Carvalho, the cookbook author Nik Sharma's grandmother, owes its fragrance and fiery bite to a generous amount of crushed black peppercorns in a velvety gravy. Like many other Indian home cooks, Ms. Carvalho, who lived in the coastal city of Mumbai, took the Indo-Chinese dish black pepper chicken and substituted shrimp instead. Some versions of this dish call for curry leaves to be fried with the spices, or they might call for another protein in place of the shrimp, like tilapia, cod or catfish. Here, the peppercorns are infused in hot oil, then left to steep as the dish cooks. Fish sauce bolsters the savoriness, but can be left out. For an even stronger bump of heat, increase the amount of black pepper and toss in a sliced serrano. Serve it all over rice for a fast, satisfying dinner.
Provided by Nik Sharma
Categories weekday, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium-high. Add the black peppercorns and sauté until fragrant, about 30 seconds. Add the onion and half the scallions, and sauté, scraping the bottom of the pot as necessary, until the onions turn translucent, 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- Add the green and red bell peppers and sauté until they begin to soften, about 3 to 4 minutes. Add the shrimp and sauté for 1 minute, then stir in 2 cups water, the soy sauce and fish sauce (if using). Bring the liquid to a boil over medium-high heat. Cook the shrimp just until they turn pink, about 2 minutes. (Keep an eye on them: The shrimp can turn rubbery quickly.)
- Working quickly as the liquid cooks, mix the cornstarch with 2 tablespoons water in a small bowl to form a slurry. Add this mixture to the saucepan as soon as the shrimp turns pink, and cook over medium heat until the sauce thickens, about 30 seconds. Remove from the heat and add more soy sauce, to taste, if desired. Garnish with the cilantro and remaining scallions. Serve hot or warm with rice.
BLACK PEPPER SHRIMP (PAULA DEEN)
This recipe from Paula Deen of Food Network couldn't be easier. It seems like a LOT of black pepper, but trust me--it works. You get it all over your fingers as you shell the shrimp and eat them, so have some wet wash cloths rolled up and ready. This cooks up in just a few minutes, so have the rest of your dinner ready before you start (I suggest a hearty salad and bread).
Provided by SharleneW
Categories Very Low Carbs
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F.
- Rinse and drain shrimp and place in shallow baking pan.
- Melt the butter in a small saucepan.
- Add the garlic and sauté for 3 to 4 minutes.
- Pour the garlic butter mixture over shrimp and toss to coat.
- Sprinkle about half the pepper over shrimp until they are well covered.
- Remember--don't be afraid!
- Bake until pink (about 5 minutes).
- Turn shrimp over sprinkle with remaining pepper and bake a few minutes longer.
- Don't overcook!
ORANGE & BLACK PEPPER SHRIMP SALAD
Steps:
- 1.With a sharp knife, remove the skin and white pith from oranges. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice into the bowl before discarding the membranes. Transfer the orange segments to another bowl with a slotted spoon and set aside. 2.Crush peppercorns with a mortar and pestle or place in a small sealable bag and crush with a small heavy skillet, the smooth side of a meat mallet or a rolling pin. 3.Pour 1/4 cup of the orange juice from the bowl into a blender. Add 1/4 teaspoon of the crushed pepper, 1 cup parsley, 3 tablespoons walnuts, 2 tablespoons oil, vinegar, 2 teaspoons capers, mustard, honey, garlic and salt; puree until smooth. 4.Combine Treviso (or radicchio), romaine, arugula and the remaining 1 cup parsley in a large bowl. Toss with 1/2 cup of the dressing. 5.Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with the remaining crushed pepper. Add the shrimp to the hot skillet and cook until bright pink and browned, 1 to 3 minutes per side. 6.Transfer the salad to a platter or 4 dinner plates. Top with the reserved orange segments, the shrimp and the remaining 4 teaspoons capers and 1 tablespoon walnuts. Serve drizzled with the remaining dressing.
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