Best 13 Marinated Shrimp With Orange Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Immerse yourself in a culinary adventure with our guide to preparing marinated shrimp with orange, a tantalizing dish that blends the vibrant flavors of zesty citrus with the delicate sweetness of shrimp. From selecting the perfect ingredients to mastering the art of marinating and cooking, we'll guide you through each step to ensure a delightful and memorable meal. Whether you prefer a quick and easy skillet recipe or an elegant oven-baked dish, we'll present a range of options to suit every taste and skill level. So, get ready to embark on a flavor-filled journey as we explore the best recipes for marinated shrimp with orange.

Here are our top 13 tried and tested recipes!

ORANGE SHRIMP MOJO



Orange Shrimp Mojo image

With jalapeno, orange and avocado, every bite of this enticing entree is spicy, tangy and fresh. The sauce beautifully glazes the shrimp. -Don Thompson, Houston, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15

1 tablespoon cumin seeds
1 tablespoon whole peppercorns
1 tablespoon grated orange or tangerine zest
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 pound uncooked jumbo shrimp, peeled and deveined
4 teaspoons olive oil
3 cups orange juice
3 tablespoons rum or chicken broth
1 garlic clove, minced
1 large navel orange, peeled, sectioned and chopped
1/2 cup chopped sweet onion
1 cup cubed avocado
1/2 cup minced fresh cilantro, divided
1 teaspoon chopped seeded jalapeno pepper

Steps:

  • In a small dry skillet over medium heat, toast cumin seeds and peppercorns until aromatic, 1-2 minutes. Remove from skillet. Crush seeds using a spice grinder or mortar and pestle., In a small bowl, combine the orange zest, oregano, salt and crushed spices. Sprinkle 1 tablespoon spice mixture over shrimp., In a large skillet, cook shrimp in oil over medium-high heat 1 minute; turn shrimp. Add orange juice, rum, garlic and 1 tablespoon spice mixture. Cook and stir until shrimp turn pink, 1-2 minutes longer; remove and keep warm. , Bring liquid in skillet to a boil. Cook until reduced to 2/3 cup, about 35 minutes. Meanwhile, for salsa, combine orange, onion, avocado, 1/4 cup cilantro, jalapeno and remaining spice mixture in a small bowl. , Stir shrimp and remaining cilantro into sauce; heat through. Serve with salsa.

Nutrition Facts : Calories 172 calories, Fat 6g fat (1g saturated fat), Cholesterol 69mg cholesterol, Sodium 218mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

MARINATED SHRIMP



Marinated Shrimp image

Make and share this Marinated Shrimp recipe from Food.com.

Provided by Derf2440

Categories     < 15 Mins

Time 10m

Yield 30-40 shrimp

Number Of Ingredients 11

1 green onion
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons prepared horseradish
2 tablespoons seafood sauce or 2 tablespoons ketchup
1 tablespoon finely chopped chives
1 teaspoon hot pepper sauce (tobasco)
1 clove garlic, smashed
1 teaspoon Dijon mustard
salt
2 lbs medium shrimp, cooked,peeled and deveined

Steps:

  • Combine all ingredients except shrimp in large bowl.
  • Add shrimp and toss to coat.
  • Cover and refrigerate 4 to 6 hours or overnight.
  • Transfer shrimp mixture to serving bowl and serve with toothpicks.

Nutrition Facts : Calories 30.6, Fat 1.2, SaturatedFat 0.2, Cholesterol 38.2, Sodium 180.9, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 4.2

MARINATED SHRIMP WITH ORANGE



Marinated Shrimp With Orange image

Make and share this Marinated Shrimp With Orange recipe from Food.com.

Provided by Catherine B.

Categories     < 30 Mins

Time 17m

Yield 10-12 serving(s)

Number Of Ingredients 16

3 lbs large shrimp, uncooked, shelled, deveined
4 oranges, peeled, sectioned
1/2 cup fresh orange juice
3 medium white onions, thinly sliced
1 1/2 cups red wine vinegar
1 cup vegetable oil
2/3 cup fresh lemon juice
1/2 cup ketchup
1/4 cup sugar
2 tablespoons capers, drained
2 tablespoons fresh parsley, minced
2 teaspoons salt
2 teaspoons dry mustard
1 teaspoon celery seed
1/4 teaspoon pepper
2 garlic cloves, crushed

Steps:

  • In boiling water, cook shrimp 2 minutes only. Rinse with cold water until thoroughly chilled. Drain.
  • Combine shrimp, oranges, and onions in large bowl.
  • Mix remaining ingredients and pour over shrimp.
  • Cover and refrigerate a minimum of 8 hours or overnight, stirring occasionally.

Nutrition Facts : Calories 422, Fat 24.6, SaturatedFat 3.3, Cholesterol 207.4, Sodium 853.9, Carbohydrate 22.1, Fiber 2.1, Sugar 15.5, Protein 29.2

MARINATED SHRIMP WITH ORANGE



Marinated Shrimp with Orange image

Provided by Food Network

Categories     appetizer

Yield 6 appetizer servings

Number Of Ingredients 13

3 pounds large raw shrimp, peeled and deveined
4 oranges, peeled and sectioned
2 to 3 medium white onions, sliced
1 to 1 1/2 cups cider vinegar
1 cup vegetable oil
2/3 cup fresh lemon juice
1/2 cup ketchup
2 tablespoons drained capers
2 tablespoons minced parsley
2 teaspoons salt
2 teaspoons mustard seed
1/4 teaspoon pepper
2 cloves garlic, crushed

Steps:

  • Cook shrimp in boiling water only 2 minutes. Rinse with cold water until thoroughly chilled. Drain. Combine shrimp, oranges, and onions in a large bowl. Mix remaining ingredients and pour over shrimp mixture. Cover and refrigerate 8 hours or overnight, stirring occasionally. Drain and serve on a bed of lettuce or in individual shells.

GRILLED SHRIMP SKEWERS WITH ORANGE GLAZE



Grilled Shrimp Skewers with Orange Glaze image

The secret ingredient in these quick and tangy grilled shrimp skewers is orange-juice concentrate, which brings a sweet-tart intensity to the basting mixture that is balanced out by savory onion, sharp pickled jalapeños, and earthy thyme.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 40m

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil, plus more for brushing
3/4 cup minced onion (from 1 small)
1 tablespoon minced garlic (from 3 cloves)
1 tablespoon minced fresh thyme leaves
Kosher salt
1 1/2 cups orange-juice concentrate, thawed (from a 12-ounce container)
1/4 cup packed light-brown sugar
1 tablespoon distilled white vinegar
1 to 2 tablespoons chopped pickled jalapeños
24 large shrimp, peeled and deveined (1 pound)
4 thick slices rustic bread, such as pan Pugliese

Steps:

  • Heat oil in a small saucepan over medium-high. Add onion, garlic, and thyme; season with salt. Cook until onion is translucent, about 3 minutes. Add orange concentrate and brown sugar. Bring to a boil, then cook until syrupy and reduced to a scant 1 cup, 8 to 10 minutes. Add vinegar and jalapeños; cook 1 minute. Let cool 10 minutes. Set aside 1/4 cup glaze for serving.
  • If using wooden skewers, first soak in water 30 minutes, then drain (to prevent burning). Lay 6 shrimp side by side; slide a skewer through head ends to secure together. Thread a second skewer through tail ends. Spread shrimp slightly so there are small gaps between them. Repeat with remaining shrimp.
  • Preheat grill to high; brush grates with oil. Grill bread, flipping once, just until lightly charred and crisp in places, 1 to 2 minutes total. Transfer to a platter or board; brush with oil.
  • Brush shrimp with half of remaining glaze and grill, turning once, until opaque and almost cooked through, about 3 minutes. Brush with more glaze, turning a few times to caramelize, until just cooked through, about 1 minute more. Remove from grill and brush with some of reserved glaze. Serve over grilled bread, with remaining reserved glaze on the side.

SHRIMP WITH ORANGE AND GINGER



Shrimp With Orange and Ginger image

This recipe is from Le Gordon Bleu Quick and Easy book. I have made it several times and its very tasty. It is good to serve over rice.

Provided by Britgal

Categories     No Shell Fish

Time 23m

Yield 4 serving(s)

Number Of Ingredients 11

2 inches fresh gingerroot
2 garlic cloves
1 tablespoon sesame oil
1/4-1/2 teaspoon crushed dried chili, to taste
1/2 teaspoon salt
1/4 fresh ground pepper
1 lb raw shrimp or 1 lb thawed frozen shrimp
1 large red bell pepper
6 scallions
2 large oranges
1 tablespoon sunflower oil

Steps:

  • Peel the ginger and grate it in a bowl.
  • Finely chop the garlic and add it to the ginger with the crushed chillies, salt and pepper and sesame oil.
  • Add the shrimp cover and marinate at room temperature for 15 minutes.
  • Meanwhile thinly slice the red pepper.
  • Slice the scallions on the diagonal keeping the white and green separate.
  • Peel and segment the oranges, catching the juice in a bowl.
  • There should be 3 or 4 tbsp of juice.
  • Heat a wok or skillet over moderately high heat unil hot.
  • Add the shrimp and stir fry for a few minutes until pink all over.
  • Remove with a slotted spoon and set aside.
  • Heat the sunflower in the pan, then add the red pepper and white parts of the scallions and stir fry until soft.
  • Mix in the orange segments and juice, then return the shrimp and any juices to the pan and stir until mixed and heated through.
  • Serve with the green parts of the scallions over rice.
  • 5 minutes prep time, 10 to 15 marinating and 8 minutes cooking time.

SHRIMP WITH ORANGES AND ROSEMARY VINAIGRETTE



Shrimp With Oranges And Rosemary Vinaigrette image

Provided by Craig Claiborne

Categories     salads and dressings

Time 15m

Yield Two servings

Number Of Ingredients 12

1/2 cup chopped celery
Salt to taste, if desired
2 small oranges, peeled and sliced
3/4 pound cooked shrimp with spices (see recipe)
1 bunch watercress, rinsed and drained well, tough stems trimmed and discarded
1 tablespoon red-wine vinegar
3 tablespoons olive oil
1/4 teaspoon paprika
Salt to taste, if desired
Freshly ground pepper to taste
1/2 teaspoon finely chopped garlic
1/2 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried

Steps:

  • Put the celery in a saucepan and add cold water to cover and salt to taste. Bring to the boil and simmer about 30 seconds. Drain and set aside to cool.
  • Arrange alternating, overlapping layers of oranges and shrimp on a bed of watercress. Sprinkle with the chopped celery.
  • In a small bowl, blend the vinegar with the oil, paprika, salt, pepper, garlic and rosemary. Pour the sauce over the salad and serve at room temperature.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 19 grams, Carbohydrate 16 grams, Fat 23 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 4 grams, Sodium 1653 milligrams, Sugar 9 grams, TransFat 0 grams

SAUCY ORANGE SHRIMP



Saucy Orange Shrimp image

On a trip to New Orleans, my husband picked up some fresh Gulf shrimp. The wife of the shrimp boat captain sent this recipe along with him. It's our favorite way to prepare shrimp. -Gloria, Jarrett, Loveland, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 10 servings.

Number Of Ingredients 7

4 pounds uncooked large shrimp in the shell
2 cups butter
2 medium navel oranges, peeled and thinly sliced
1 cup orange juice concentrate
2 tablespoons Worcestershire sauce
1 teaspoon each lemon-pepper seasoning, paprika, dried parsley flakes, garlic powder, onion powder and barbecue or hickory seasoning
Dash cayenne pepper

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.

Nutrition Facts : Calories 330 calories, Fat 21g fat (12g saturated fat), Cholesterol 269mg cholesterol, Sodium 476mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 30g protein.

SHRIMP WITH ORANGE-LIME SAUCE



Shrimp With Orange-Lime Sauce image

Provided by Marian Burros

Categories     dinner, easy, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 8

1 lime
1/4 teaspoon minced jalapeño
1 tablespoon chopped cilantro
3 tablespoons orange juice concentrate, undiluted
1/8 teaspoon hot red pepper flakes, optional
2 shakes salt
3/4 pound cooked peeled shrimp
1 teaspoon canola oil

Steps:

  • Grate lime rind, and squeeze 1 tablespoon juice into a large bowl.
  • Wash, trim, seed and mince jalapeño; wash, chop cilantro. Add to bowl, with juice concentrate, pepper flakes and salt. Stir in shrimp.
  • Heat oil in nonstick pot until it is medium hot. Add shrimp and sauce, and heat, about one minute.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 1 gram, Sodium 964 milligrams, Sugar 3 grams, TransFat 0 grams

CITRUS SHRIMP



Citrus Shrimp image

A light, healthy way to enjoy shrimp. A great summer dish. You can also throw the shrimps on a skewer and BBQ on the grill.

Provided by SBorodko

Categories     Seafood     Shellfish     Shrimp

Time 50m

Yield 6

Number Of Ingredients 6

2 oranges, zested and juiced
3 limes, zested and juiced
2 tablespoons olive oil
½ teaspoon salt, or to taste
3 cloves garlic
1 ½ pounds large shrimp, peeled and deveined

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

MOJO SHRIMP



Mojo Shrimp image

Cuban-inspired shrimp marinated in a mixture of orange juice, lime juice, and both zests to compensate for the hard-to-find bitter oranges. I serve it with white rice, crusty bread, a green salad, and the mojo sauce on the side for dipping.

Provided by Yoly

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 4h45m

Yield 4

Number Of Ingredients 10

¼ cup extra-virgin olive oil
3 limes, zested and juiced
1 orange, zested and juiced
6 cloves garlic, finely chopped
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cumin
1 pound large shrimp - peeled, deveined, and butterflied
2 tablespoons extra-virgin olive oil

Steps:

  • Combine 1/4 cup extra-virgin olive oil, lime juice and zest, orange juice and zest, garlic, oregano, salt, black pepper, and cumin in a bowl. Add shrimp, cover, and place in the refrigerator to marinade for 4 to 6 hours.
  • Remove shrimp from the marinade. Heat 2 tablespoons extra-virgin olive oil in a large skillet. Add shrimp and cook until pink, 4 to 7 minutes. Remove shrimp from skillet and set aside.
  • Pour marinade into the skillet, bring to a boil, and simmer until slightly thickened, 5 to 8 minutes. Serve shrimp with marinade sauce on the side.

Nutrition Facts : Calories 318.3 calories, Carbohydrate 12.2 g, Cholesterol 172.6 mg, Fat 22 g, Fiber 2.8 g, Protein 19.6 g, SaturatedFat 3.2 g, Sodium 491.1 mg, Sugar 4.8 g

CITRUS MARINATED SHRIMP COCKTAIL



Citrus Marinated Shrimp Cocktail image

Provided by Maria Budde

Categories     Shellfish     Appetizer     No-Cook     Low Cal     Lemon     Orange     Shrimp     Spring     Bon Appétit     California     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 Appetizer Servings

Number Of Ingredients 9

1 cup orange juice
1 cup fresh lemon juice
3/4 cup ketchup
1/3 cup vodka
1/4 teaspoon hot pepper sauce
1/4 cup olive oil
1 1/2 pounds cooked peeled large shrimp
1 small red onion, thinly sliced (about 1 3/4 cups)
1 cup finely chopped fresh cilantro

Steps:

  • Combine juices, ketchup, vodka and hot pepper sauce in large bowl. Whisk in oil. Add shrimp, onion and cilantro and mix well. Cover and refrigerate at least 3 hours and up to 6 hours. Drain before serving.

ORANGE-AND-THYME GRILLED SHRIMP



Orange-and-Thyme Grilled Shrimp image

Grilled shrimp burst with flavor when prepared with a marinade of oranges, thyme, garlic, and olive oil. It's an easy dinner to make for family or a crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 45m

Number Of Ingredients 7

1 pound large shrimp (about 24), peeled and deveined, tails on
1 1/2 teaspoons grated orange zest, plus 1/2 cup fresh orange juice
2 garlic cloves, minced
2 tablespoons olive oil, plus more for grates
1 tablespoon plus 1 teaspoon chopped fresh thyme
Coarse salt and ground pepper
1/3 cup light mayonnaise

Steps:

  • In a shallow dish, combine shrimp, 1 teaspoon zest, 1/4 cup juice, garlic, oil, 1 tablespoon thyme, 1/2 teaspoon salt, and teaspoon pepper; toss to coat. Marinate in the refrigerator for 30 minutes (or up to 8 hours). Soak eight 8-inch wooden skewers in water 30 minutes before cooking.
  • In a small bowl, combine mayonnaise, remaining 1/2 teaspoon zest, remaining 1/4 cup juice, and remaining 1 teaspoon thyme; season dipping sauce with salt and pepper.
  • Heat grill to medium; lightly oil grates. Thread shrimp onto skewers, and grill, turning once, until shrimp are opaque throughout, 3 to 4 minutes. Serve shrimp with dipping sauce.

Nutrition Facts : Calories 264 g, Fat 15 g, Protein 24 g

Tips:

  • Use fresh shrimp: Fresh shrimp will give you the best flavor and texture.
  • Marinate the shrimp for at least 30 minutes: This will allow the flavors of the marinade to penetrate the shrimp.
  • Don't overcook the shrimp: Shrimp cooks quickly, so be careful not to overcook it. Overcooked shrimp will be tough and chewy.
  • Serve the shrimp immediately: Shrimp is best served immediately after it is cooked.

Conclusion:

Marinated shrimp with orange is a delicious and easy-to-make dish that is perfect for any occasion. The shrimp is tender and flavorful, and the orange marinade gives it a bright and tangy flavor. This dish can be served as an appetizer, main course, or even a snack. If you are looking for a new and exciting way to cook shrimp, then this recipe is definitely worth trying.

Related Topics