Best 7 Marinated Shrimp With Orange Recipes

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Indulge in a delightful culinary experience with our marinated shrimp with orange recipe, a vibrant dish that tantalizes your taste buds with a harmonious blend of sweet, tangy, and savory flavors. This dish features succulent shrimp marinated in a zesty mixture of orange juice, garlic, herbs, and spices, creating a flavorful and aromatic masterpiece. The shrimp is then grilled or pan-fried until perfectly cooked, resulting in a tender and juicy texture that pairs wonderfully with the tangy orange marinade. Accompanying this main course are two delectable recipes: a refreshing orange salad and a creamy orange sauce. The orange salad offers a light and crisp contrast to the richness of the shrimp, while the creamy orange sauce adds a velvety and tangy touch that complements the dish perfectly. Whether you're hosting a special occasion dinner or simply seeking a flavorful and easy-to-make meal, this marinated shrimp with orange, orange salad, and creamy orange sauce is sure to impress and delight your palate.

Check out the recipes below so you can choose the best recipe for yourself!

ORANGE-ROSEMARY SHRIMP



Orange-Rosemary Shrimp image

Orange-Rosemary Shrimp

Provided by BHG Test Kitchen

Time 33m

Number Of Ingredients 10

1 pound fresh or frozen medium shrimp in shells
1 16 ounce package frozen broccoli, cauliflower, and carrots
1 tablespoon finely shredded orange peel
0.25 cup orange juice
0.25 cup olive oil
3 cloves garlic, sliced
1 teaspoon dried rosemary, crushed
0.25 teaspoon salt
0.25 teaspoon crushed red pepper
2 cup hot cooked rice

Steps:

  • Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Place shrimp in a freezer bag; add frozen vegetables.
  • For marinade, in a small bowl combine orange peel, orange juice, oil, garlic, rosemary, salt, and crushed red pepper. Pour over shrimp and vegetables. Seal bag; turn to coat shrimp and vegetables. Freeze for up to 1 month.
  • To serve, thaw in the refrigerator overnight.
  • Heat a 12-inch skillet over medium-high heat. Add shrimp mixture; cook and stir about 8 minutes or until shrimp are opaque. Serve shrimp mixture over rice.

Nutrition Facts : Calories 365 kcal, Carbohydrate 32 g, Cholesterol 183 mg, Protein 27 g, SaturatedFat 2 g, Sodium 315 mg, Sugar 4 g, Fat 14 g, UnsaturatedFat 12 g

GRILLED ORANGE, HABANERO-MARINATED SHRIMP, AND OCTOPUS SKEWERS



Grilled Orange, Habanero-Marinated Shrimp, and Octopus Skewers image

I first tried these on a hot December day after arriving in Puerto Escondido. Of everything that I have eaten in Mexico, this simple dish made the biggest imprint.

Provided by Rick Martinez

Categories     main-dish

Time 3h15m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons plus 1/4 cup extra-virgin olive oil, divided, plus more for the grill
3 pounds (1.36 kg) octopus, cleaned, head separated from tentacles
1/2 medium white onion (6.7 oz/190 g), chopped
1 chile habanero (0.37 oz/10.7 g), halved, stemmed and seeded
10 garlic cloves, finely grated, divided
4 wide strips orange zest
1 small bunch of fresh flat-leaf parsley
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/2 teaspoon ground chiles de árbol or red chile flakes
2 1/4 teaspoons Morton kosher salt (0.56 oz/16 g)
2 pounds (907 g) tail-on jumbo shrimp, peeled and deveined
1 large red onion (13.7 oz/389 g), chopped into 2-inch pieces
1 pint cherry tomatoes
2 large yellow bell peppers (13.8 oz/392 g), stemmed, seeded and cut into 2-inch pieces

Steps:

  • Arrange a rack in the lower third of the oven and preheat to 300˚ F.
  • In a large Dutch oven over medium-high, heat 2 tablespoons of the oil. Cook half of the octopus, turning with tongs occasionally, until browned on all sides, for 3 to 5 minutes. Transfer to a plate and repeat with the remaining octopus. To the pot, add the white onion, chile habanero and half of the garlic and cook, stirring, until browned, for 5 to 6 minutes. Add 2 cups water; bring to a boil. Add the octopus, orange zest and parsley. Cover the pot and transfer to the oven. Braise until the octopus is tender and a knife pierces the thickest tentacle with little resistance, for 1 1/2 to 2 hours.
  • Uncover the pot and let the octopus cool in the liquid. Remove the octopus from the pot. Using a paper towel, wipe the skin off the tentacles, leaving the suckers intact. Cut the tentacles into 2-inch pieces, then cut the head into quarters. Discard the braising liquid.
  • In a large bowl, whisk the lime juice, orange juice, chiles de árbol and the remaining garlic and 1/4 cup oil. Transfer 1/4 cup of the mixture to a small bowl; set aside. Whisk the salt into the remaining mixture in the large bowl. Add the octopus, raw shrimp, red onion, tomatoes and bell peppers and toss to coat. Cover the bowl and let marinate for 15 minutes.
  • Thread the octopus and shrimp on metal skewers, alternating with the onion, peppers and tomatoes, and transfer to a baking sheet.
  • Prepare a grill for high heat. Use tongs and an old, clean kitchen towel to brush the grates with oil. Grill the brochetas, turning occasionally, until lightly charred on all sides, for 4 to 6 minutes. Transfer the brochetas to a platter and brush with the reserved lime mixture.

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.

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

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.

MARINATED SHRIMP



Marinated Shrimp image

My husband's aunt shared this recipe with me ages ago. Not only is it a Christmas Eve tradition in my home, but in the homes of our grown children as well. -Delores Hill, Helena, Montana

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield about 3 dozen.

Number Of Ingredients 9

2 pounds uncooked jumbo shrimp, peeled and deveined
1 cup olive oil
2 garlic cloves, minced
4 teaspoons dried rosemary, crushed
2 teaspoons dried oregano
2 bay leaves
1 cup dry white wine or chicken broth
3/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a bowl, combine the shrimp, oil, garlic, rosemary, oregano and bay leaves. Cover and refrigerate for 2-4 hours. , Pour shrimp and marinade into a large deep skillet. Add wine or broth, salt and pepper. Cover and cook over medium-low heat for 10-15 minutes or until shrimp turn pink, stirring occasionally. Discard bay leaves. Transfer with a slotted spoon to a serving dish.

Nutrition Facts : Calories 40 calories, Fat 2g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 42mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

SIMPLE MARINATED SHRIMP



Simple Marinated Shrimp image

My easy crowd-pleasing recipe is prepared a day ahead of time, cutting down on the need for party-day fuss. I always seem to get a lot of requests for the recipe whenever I make it for a special occasion. -Margaret DeLong, Lake Butler, Florida

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 12 servings.

Number Of Ingredients 14

2 pounds cooked medium shrimp, peeled and deveined
1 medium red onion, sliced and separated into rings
2 medium lemons, cut into slices
1 cup pitted ripe olives, drained
1/2 cup olive oil
1/3 cup minced fresh parsley
3 tablespoons lemon juice
3 tablespoons red wine vinegar
1 garlic clove, minced
1 bay leaf
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon pepper

Steps:

  • In a 3-qt. glass serving bowl, combine shrimp, onion, lemons and olives. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over shrimp mixture and stir gently to coat. , Cover and refrigerate for 24 hours, stirring occasionally. Discard bay leaf before serving.

Nutrition Facts : Calories 182 calories, Fat 12g fat (2g saturated fat), Cholesterol 115mg cholesterol, Sodium 393mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 16g protein. Diabetic Exchanges

Tips:

  • Choose the freshest shrimp possible. Fresh shrimp should be firm, translucent, and have a mild seafood smell.
  • Use a variety of citrus fruits in your marinade. Oranges, lemons, limes, and grapefruits all work well. Experiment with different combinations to find your favorite.
  • Add some herbs and spices to your marinade. Garlic, ginger, cilantro, and cumin are all great options. You can also use a store-bought marinade, but be sure to taste it first to make sure it's not too sweet or salty.
  • Let the shrimp marinate for at least 30 minutes. The longer the shrimp marinates, the more flavorful it will be. You can marinate the shrimp for up to 24 hours, but no longer.
  • Cook the shrimp over medium heat. This will help to prevent the shrimp from overcooking and becoming tough.
  • Serve the shrimp immediately. Marinated shrimp is best enjoyed fresh. You can serve it with rice, vegetables, or your favorite dipping sauce.

Conclusion:

Marinated shrimp is a quick and easy appetizer or main course that is perfect for any occasion. With just a few simple ingredients, you can create a dish that is both flavorful and impressive. So next time you're looking for a delicious and easy seafood recipe, give marinated shrimp a try. You won't be disappointed.

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