The Pioneer Woman Tasty Kitchen
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Spicy Orange Garlic Shrimp

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

This is such a quick and easy shrimp recipe and yet it’s so flavorful and zingy. Is zingy a word?

Ingredients

  • 24 whole Shrimp
  • ¾ cups Orange Juice
  • 3 cloves Garlic
  • 3 Tablespoons Butter
  • 1 teaspoon Old Bay Seasoning
  • ½ teaspoons Cayenne Pepper

Preparation

Thaw and peel 2 dozen 25-30ct. frozen shrimp (fresh would be even better!) by running them under cold water for a few minutes. Dry the peeled shrimp by draining them on paper towels.

Thinly slice garlic cloves. Add garlic to 3/4 cup orange juice. Use a good quality O.J. for this! Measure out and add all of the spices to the orange juice as well.

In a large skillet – melt 2 tbsp. butter over high heat. Once the butter has melted, add shrimp and cook for 30-60 seconds and begin flipping them over, cooking for an additional 30-60 seconds until shrimp become opaque. Remove shrimp from pan, leaving it on high heat.

Once the butter and drippings begin to smoke ever so slightly, add the spicy orange garlic mixture to the pan and give it all a good stir. Add the last tbsp. butter to the sauce and after a couple minutes of cooking and stirring the sauce should be slightly thicker.

Return the cooked shrimp to the pan to give them a nice coating of the sauce. Allow this intermingling of souls to take place for a few seconds and then it’s time for the fireworks.

Serve alone, over rice, or pasta.

For step-by-step photos and explanations, check out the related link above.

18 Comments

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texasgirl on 11.9.2010

Mmmm. Spicy goodness. It’s is hit at our house.

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aebarbee on 8.26.2010

These are GOOOOOODDD!! Yum. Thanks for sharing

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Sarah on 9.21.2009

I’ve made this so many times…like…at least once or twice a month.

I always make more sauce, because I serve these over white rice, and my fiance loves to have the rice flavored with the sauce as well. So I usually double all the sauce ingredients and let it reduce for awhile, about 5-10 minutes.

The last time I made it, I added about 1/4 cup of diced onion as well. That was a nice little addition.

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desertcook on 8.25.2009

Quick and really tasty, what more can you want?

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waveandwen on 8.19.2009

Made this dish last night and it was a big hit. The sauce thickened up nicely and was delish over white rice. I will certainly serve this one again!!

2 Reviews

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ferociousfluffy on 7.21.2010

I have made this several times now. The second time I cut down the old bay and added a little Tony Chachere’s. I found that to be better, but only because I think old bay is kind of an acquired taste and at our house we just like it a teeny bit less. But anyway, very delicious. We served it with rice both times.

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prairieprincess on 5.25.2010

Loved this! Such a great combo of tart and light w/ garlic and spice. Will definitely be making again very soon.

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