These Gingered Orange Shrimp would make a wonderful Valentine’s Day dinner. My husband and I had it Saturday night when we had no kids at home and loved it! The shrimp had almost Asian taste and reminded me a bit of coconut shrimp even though there is not any coconut in it. I served it with steamed artichokes and tri-colored couscous, which was a great combination.
The recipe comes from me looking at about ten different shrimp recipes and pulling out the ingredients I liked. It is slightly sweet, but not too sweet with just a touch of heat. If you don’t want it hot at all, you could leave out the red pepper flakes. I say it serves two, but you might be able to squeeze a third serving out of it, but we ate it all.
Gingered Orange Shrimp
- 1 lb. large shrimp, peeled and deveined (I did leave the tails on.)
- 1/3 cup olive oil
- 2 Tbsps. orange marmalade
- 2 Tbsps. ginger, minced
- 2 cloves garlic, minced
- 1/2 tsp. red pepper flakes
- 1/2 tsp. sea salt
- 2 Tbsps. cilantro, chopped, plus more to garnish
- Whisk together olive oil, marmalade, ginger, garlic, pepper, and salt.
- Pour over shrimp. Stir to coat well.
- Let shrimp marinate, refrigerated, for at least 1/2 hour.
- Saute shrimp and marinade together in a large skillet over medium heat just until shrimp are done being careful not to over cook.