Orange Shrimp Food

HONEY ORANGE FIRECRACKER SHRIMP

Steps:

• Wash shrimp well and submerge in cold water in a bowl; set shrimp aside.
• Place cornstarch, garlic powder, salt, and black pepper in a large plastic bowl with a tight-fitting lid, close the lid, and shake several times to mix. Place half the wet shrimp into the container, cover, and shake to coat shrimp with cornstarch mixture. Remove shrimp to a platter and repeat with remaining shrimp.
• Heat canola oil in a large skillet over medium heat until the oil is hot and shimmering but not smoking. Tap excess cornstarch from the shrimp and pan-fry in batches until shrimp are opaque inside and brown and crisp outside, 2 to 3 minutes per side. Drain cooked shrimp on paper towels while you fry the remaining shrimp.
• Clean skillet and pour in honey; bring to a boil over medium heat and stir in orange zest, lemon juice, and cayenne pepper. Serve hot shrimp on a serving platter drizzled with honey sauce to taste.

SAUTEED ORANGE SHRIMP WITH RICE

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, saute shrimp and garlic in oil and butter for 3-4 minutes or until shrimp turn pink., Combine cornstarch and orange juice until smooth; stir in the basil and salt. Gradually stir into the skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve with rice.

SESAME ORANGE SHRIMP

Steps:

• In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt, and 1/2 teaspoon pepper until frothy. Add shrimp, and toss to coat.
• Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches.
• Wipe skillet with a paper towel. Add orange juice, soy sauce, and sugar. Boil over high heat until syrupy and reduced to about 1/3 cup, 4 to 5 minutes. Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute.

ORANGE SHRIMP

Steps:

• heat oil in skillet.
• add shrimp and garlic, cook, stirring, until shrimp turn pink.
• add orange juice, bring to boil, cook 2-3 minutes until sauce thickens.
• remove from heat, stir in marjoram, oregano, salt& pepper to taste, serve.

SAUCY ORANGE SHRIMP

Steps:

• Place shrimp in two 13-in. x 9-in. baking dishes. In a saucepan, melt butter. Add orange slices; cook and stir until oranges fall apart. Stir in the remaining ingredients; heat through. Pour over the shrimp. Bake, uncovered, at 375° for 15-20 minutes or until shrimp turn pink.

SESAME ORANGE SHRIMP

Steps:

• In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt, and 1/2 teaspoon pepper until frothy. Add shrimp, and toss to coat.
• Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, 2 to 3 minutes per side.
• Transfer to a paper towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches.
• Wipe skillet with a paper towel. Add orange juice, soy sauce, and sugar. Boil over high heat until syrupy and reduced to about 1/3 cup, 4 to 5 minutes.
• Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute.

CHIPOTLE-ORANGE SHRIMP

Steps:

• Heat dressing in large skillet on medium-high heat. Add shrimp; cook 4 min., stirring frequently.
• Add marmalade and peppers; cook and stir 3 min. or until shrimp are tender. Remove from heat.
• Stir in cilantro. Serve over rice.