We have two orange trees in our back yard and I am always looking for recipes where I can use oranges. I had some fresh squeezed orange juice in the fridge, so I decided to start with an orange juice reduction sauce. I added a touch of brown sugar, soy sauce and a fresh grated ginger to bring up the flavors. I used red jalapeño pepper to add a bit of heat and finished the shrimp off with scallions and fresh cilantro. Super easy recipe and takes less than 30 minutes to make. Enjoy!
Preparation time: 15 minutes
Cooking time: 25 minutes
- 1 pound large shrimp, shelled and deveined
- 3/4 cup fresh squeezed orange juice
- 1 tablespoon light brown sugar
- 1 tablespoon low sodium soy sauce
- 1/2 teaspoon fresh grated ginger
- 1 tablespoon finely grated orange zest
- 1 red jalapeño pepper, seeded and chopped (or to taste)
- 2 tablespoon olive oil
- Sea salt to taste
- Scallions and cilantro, for garnish
- In a small saucepan, bring the orange juice, sugar, ginger and soy sauce to a boil. Simmer over medium high heat until reduced to 1/4 cup, about 20 minutes. Stir in the zest.
- In a large skillet, heat 1 tablespoon oil. Add chopped jalapeño and cook for a minute. Add shrimp and season with salt to taste. Cook shrimp over medium high heat, until white throughout, 3 to 4 minutes. Don’t over cook.
- Add the orange glaze, toss to coat and adjust seasoning as necessary. Transfer the shrimp to a platter, garnish with scallions and cilantro. Serve with rice or salad.