Recipe courtesy of Tiffani Thiessen

Orange-Chipotle Shrimp

  • Level: Easy
  • Total: 1 hr 40 min
  • Active: 40 min
  • Yield: 4 servings
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Ingredients

3 cloves garlic, chopped

1/4 cup olive oil 

Kosher salt and freshly ground black pepper 

1 pound large shrimp (16/20 count), peeled and deveined, tails on

1 cup freshly squeezed orange juice 

1/2 teaspoon adobo sauce from a can of chipotle chiles, more to taste

2 tablespoons chopped fresh cilantro, plus for garnish

2 tablespoons lime juice 

Baguette slices, for serving 

Directions

  1. In a zip-top bag, combine one-third of the garlic, the olive oil, a large pinch of salt and pepper, and the shrimp. Marinate for 1 hour in the refrigerator.
  2. Meanwhile, add the remaining garlic, the orange juice and chipotle to a saucepot over medium heat. Bring to a boil and cook until reduced to a thin glaze, 10 to 13 minutes. Remove from the heat and let cool slightly.
  3. Heat a grill pan over medium-high heat. Remove the shrimp from the marinade, letting the excess drip back into the bag; discard the marinade. Place the shrimp on the hot grill pan and cook until opaque on both sides and grill marks appear, about 2 minutes per side.
  4. Remove the shrimp to a bowl, add the orange glaze, cilantro and lime juice, and toss to coat. Transfer to a serving platter and serve with baguette slices.
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