SPICY CITRUS SHRIMP WITH ROASTED KALE
Lighten your typical fall spread with a hearty salad of roasted red kale, fresh endive, tender shrimp and rounds of bright orange. The shrimp are tossed with a pop of spicy harissa before roasting, then the whole dish is dressed lightly in lemon juice and topped with pomegranate seeds and roasted almonds. It's a stunning dish that's as flavorful as it is beautiful.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 475 degrees F.
- Toss the kale with 3 tablespoons olive oil on a rimmed baking sheet. Add 1/3 cup water; season with salt and pepper. Roast the kale, tossing halfway through, until tender and lightly charred, 16 to about 20 minutes. Transfer to a large bowl.
- Meanwhile, toss the shrimp and red onion with the harissa and the remaining 2 tablespoons olive oil on another rimmed baking sheet; season with salt and pepper. Roast until the shrimp are just cooked through, about 10 minutes. Transfer the shrimp to a medium bowl and scrape the onion and any accumulated juices into the bowl with the kale.
- Add the almonds, pomegranate seeds, endive, oranges and lemon juice to the kale mixture and toss; season with salt and pepper. Divide among plates and top with the shrimp.
Nutrition Facts : Calories 470, Fat 28 grams, SaturatedFat 3 grams, Cholesterol 112 milligrams, Sodium 774 milligrams, Carbohydrate 38 grams, Fiber 13 grams, Protein 24 grams, Sugar 17 grams
CRISPY SHRIMP WITH CITRUS GLAZE
Steps:
- For glaze:
- Bring all ingredients to boil in medium saucepan. Boil until slightly syrupy and reduced to 1 cup, about 12 minutes. Season with salt and pepper. Remove from heat. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
- For shrimp:
- Place large rack on baking sheet. Whisk first 6 ingredients in medium bowl until well blended. Add shrimp; toss. Spread sesame seeds in pie dish. Dip shrimp into seeds, coating both sides. Place coated shrimp on rack.
- Heat oil in large nonstick skillet over medium-high heat. Add half of shrimp; sauté until golden outside and opaque in center, about 2 minutes per side. Transfer to plate. Repeat with remaining shrimp.
- Divide lettuce among 10 plates. Top with shrimp. Drizzle glaze over shrimp. Garnish with mint.
SPICY CITRUS SHRIMP
This shrimp stir-fry showcases the flavors of Asia.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 21m
Number Of Ingredients 11
Steps:
- Mix 2 teaspoons orange-pineapple juice and the cornstarch; set aside.
- Mix 1/4 cup orange-pineapple juice, the sugar, black beans, vinegar, soy sauce, sesame oil and chilies in 10-inch skillet or wok; heat to boiling. Add shrimp; stir-fry 3 to 5 minutes or until shrimp are pink and firm.
- Stir in cornstarch mixture. Cook and stir about 30 seconds or until thickened. Stir in onions.
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.
SPICY CITRUS GRILLED SHRIMP
Make and share this Spicy Citrus Grilled Shrimp recipe from Food.com.
Provided by Recipe Reader
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place shrimp in large sealable plastic bag.
- In a mixing bowl, combine the marinade ingredients.
- Pour over shrimp and seal bag.
- Marinate for 15 minutes.
- Meanwhile preheat barbeque grill on high heat.
- Remove shrimp from bag and pat dry.
- Lightly oil the grill and place shrimp directly on grill.
- Cook for 1 1/2 to 2 minutes per side.
Nutrition Facts : Calories 223.5, Fat 8.9, SaturatedFat 1.3, Cholesterol 172.8, Sodium 169.6, Carbohydrate 11.9, Fiber 2.4, Sugar 2.2, Protein 23.8
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.
SPICY CITRUS GRILLED SHRIMP
Now even though this is shrimp, this is equally as good with scallops, halibut, cod, grouper, etc. Any study white fish. Swordfish would work and even tuna would be nice. Serve this over creamy cheesy polenta.
Provided by SarasotaCook
Categories Mexican
Time 1h20m
Yield 4-6 Skewers, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Now shrimp will take only about 30-45 minutes worth of marinade.
- Scallops -- 20-30 tops.
- Fish can go a couple of hours, especially cod or halibut a thick cut fish steak.
- Marinade -- Mix the orange juice, lemon, zest of both the orange and lemon and chipoltes. Just mix all in a baggie and let the seafood marinade.
- Shrimp -- Now I like to skewer mine (bamboo skewers soaked in water first if using a charcoal grill) and then just grill. They take hardly any time. Just a couple of minutes per side is all. Just until they turn pink. I baste them as they grill once per side with the marinade. You can do this inside on a grill pan or outside on the grill.
- Serve -- With creamy cheesy polenta and grilled vegetables.
Nutrition Facts : Calories 127, Fat 1.3, SaturatedFat 0.3, Cholesterol 220.9, Sodium 254.1, Carbohydrate 3.5, Fiber 0.1, Sugar 2.7, Protein 23.9
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
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