Recipe

Orange Chili Grilled Shrimp
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Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Nutrition Facts
Serving Size
208g
Servings
4
Amount Per Serving
Calories 240
Calories from Fat 58
% Daily Value *
Total Fat 6g
10%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 239mg
80%
Sodium 1089mg
45%
Total Carbohydrates 18g
6%
Dietary Fiber 0g
2%
Sugars 13g
Protein 26g
Vitamin A
9%
Vitamin C
33%
Calcium
12%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Orange Chili Sauce
  1. 2 garlic cloves
  2. 1 red chili
  3. 2 T. olive oil
  4. 1/4 c. Tangerine marmalade (preferably Just Jan's)
  5. 1/4 c. rice wine vinegar
  6. 2/3 c. water (or fresh squeezed orange juice)
  7. 2 t. cornstarch
For the shrimp
  1. 1 pound raw shrimp (I used 16/20 tail on)
  2. Heaping teaspoon of chopped chili/garlic (see recipe)
  3. 2 T. olive oil
  4. 2 t. orange zest
Tools Needed
  1. Wooden Skewers that have been soaked 30 mins
To make the Orange Chili Sauce
  1. Prepare your pepper by removing the stem, cutting in half, and discarding the seeds and the ribs of the pepper. If you like things extra spicy, keep some seeds!
  2. Add to a food processor with the garlic. Pulse until finely minced. Reserve a heaping spoonful to marinade the shrimp with.
  3. Heat the oil in a small sauce pan over medium high heat. Add the garlic/chili and cook for 30 seconds or until fragrant. Stir in the marmalade and vinegar and cook until the marmalade starts to "melt."
  4. In a small bowl, whisk together the water (or orange juice) and corn starch until the starch is dissolved. Add to the sauce pan and bring to a boil. Stir frequently until sauce is thickened.
  5. When ready, transfer to a bowl. Set some aside to use a dipping sauce for later!
For the Shrimp
  1. Add the reserved garlic/chili, oil, and a pinch of orange zest to the shrimp. Toss and sit for 15 minutes. This can be done before making up the sauce!
  2. Skewer the shrimp and fire up the grill to medium heat.
  3. Set yourself up for grilling with the Orange Chili Sauce and an oven-safe basting brush.
  4. Add the skewers and cook 3-4 minutes on each side, basting with chili sauce. The shrimp is done once pink.
  5. Serve with reserved sauce for dipping. I recommend making a cilantro-lime rice and a raita with grilled pita bread. Um yum!
Notes
  1. I left the tail on for presentation, you don't have to.
  2. If you are buying shelled shrimp, remember to save and freeze your shells for stock!
  3. You can use any flavor preservative or jam you'd like - I love doing this with peach or apricot!
Current Stock:
SKU:
Chilshrp - Recipe
Width:
7.00 (in)
Height:
7.00 (in)
Depth:
7.00 (in)
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