Gingered Orange Shrimp

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.

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Gingered Orange Shrimp

Author Michelle

Ingredients

• 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

Instructions

1. Whisk together olive oil, marmalade, ginger, garlic, pepper, and salt.
2. Pour over shrimp. Stir to coat well.
3. Let shrimp marinate, refrigerated, for at least 1/2 hour.
4. Saute shrimp and marinade together in a large skillet over medium heat just until shrimp are done being careful not to over cook.