Recipe courtesy of Tiffani Thiessen
Orange-Chipotle Shrimp
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 257
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 10
- Dietary Fiber
- 0
- Sugar
- 5
- Protein
- 24
- Cholesterol
- 183
- Sodium
- 472
- Total: 1 hr 40 min
- Active: 40 min
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
- 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.
- 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.
- 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.
- 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.