Jons Spicy Citrus Shrimp Recipes

SPICY CITRUS SHRIMP WITH ROASTED KALE

Spicy Citrus Shrimp with Roasted Kale image

Lighten your typical fall spread with a hearty salad of roasted red kale, fresh endive, tender shrimp and rounds of bright orange. The shrimp are tossed with a pop of spicy harissa before roasting, then the whole dish is dressed lightly in lemon juice and topped with pomegranate seeds and roasted almonds. It's a stunning dish that's as flavorful as it is beautiful.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 large bunches curly red kale, stemmed and roughly chopped
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound large shrimp, peeled and deveined
1/2 red onion, thinly sliced
1/4 cup mild harissa
1/3 cup salted roasted almonds, chopped
1/3 cup pomegranate seeds
3 heads red endive, cut into 1-inch pieces
3 navel or blood oranges, peeled and sliced into rounds
2 tablespoons fresh lemon juice

Steps:

Preheat the oven to 475 degrees F.
Toss the kale with 3 tablespoons olive oil on a rimmed baking sheet. Add 1/3 cup water; season with salt and pepper. Roast the kale, tossing halfway through, until tender and lightly charred, 16 to about 20 minutes. Transfer to a large bowl.
Meanwhile, toss the shrimp and red onion with the harissa and the remaining 2 tablespoons olive oil on another rimmed baking sheet; season with salt and pepper. Roast until the shrimp are just cooked through, about 10 minutes. Transfer the shrimp to a medium bowl and scrape the onion and any accumulated juices into the bowl with the kale.
Add the almonds, pomegranate seeds, endive, oranges and lemon juice to the kale mixture and toss; season with salt and pepper. Divide among plates and top with the shrimp.

Nutrition Facts : Calories 470, Fat 28 grams, SaturatedFat 3 grams, Cholesterol 112 milligrams, Sodium 774 milligrams, Carbohydrate 38 grams, Fiber 13 grams, Protein 24 grams, Sugar 17 grams

PAN-SEARED CITRUS SHRIMP RECIPE

Pan-Seared Citrus Shrimp Recipe image

This simple, bright, and fresh shrimp recipe is ready in under 30 minutes, making it an easy dinner for anyone on the go or the perfect appetizer to take to a party.

Provided by Heidi

Categories Appetizer Main Course

Time 15m

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 cup fresh orange juice (, (about 2 oranges))
1/2 cup fresh lemon juice (, (about 3 lemons))
5 garlic cloves (, minced or pressed)
1 tablespoon finely chopped red onion (, (or shallot))
1 tablespoon chopped fresh parsley
Pinch red pepper flakes
Freshly ground black pepper and kosher salt
3 pounds medium shrimp (, peeled and deveined)
1 medium orange (, cut into wedges or slices)
1 medium lemon (, cut into wedges)

Steps:

In a medium bowl, whisk together the olive oil, orange juice, lemon juice, garlic, onion, 2 teaspoons of the parsley, and pinch of red pepper flakes. Pour the mixture into a large skillet set over medium heat. Bring to a simmer and cook until reduced by half, about 5 to 8 minutes.
Add the shrimp, season with kosher salt and freshly ground black pepper, cover, and cook until they turn pink, about 5 minutes.
Top with the remaining parsley and serve with orange and lemon slices on the side.

Nutrition Facts : ServingSize 1 g, Calories 291 kcal, Carbohydrate 11 g, Protein 47 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 572 mg, Sodium 1764 mg, Fiber 1 g, Sugar 7 g

CITRUS GARLIC SHRIMP

Citrus Garlic Shrimp image

Garlic is paired with sunny citrus in this special shrimp and linguine combination. "This is one of my husband's favorites," shares Diane Jackson of Las Vegas, Nevada. "And it's pretty enough for company," she adds.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 package (16 ounces) linguine
1/2 cup olive oil
1/2 cup orange juice
1/3 cup lemon juice
3 to 4 garlic cloves, minced
5 teaspoons grated lemon zest
4 teaspoons grated orange zest
1 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
Shredded Parmesan cheese and minced fresh parsley, optional

Steps:

Cook linguine according to package directions. Meanwhile, in a blender, combine the next eight ingredients; cover and process until blended. Pour into a large skillet; bring to boil. Reduce heat, stir in the shrimp; simmer, uncovered for 3-4 minutes or until shrimp turn pink. , Drain linguine; toss with shrimp mixture. Sprinkle with cheese and parsley if desired.

Nutrition Facts : Calories 504 calories, Fat 20g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 526mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.

SPICY CITRUS SHRIMP

Spicy Citrus Shrimp image

This shrimp stir-fry showcases the flavors of Asia.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 21m

Number Of Ingredients 11

Ingredients

2 teaspoons orange-pineapple juice
2 teaspoons cornstarch
1/4 cup orange-pineapple juice
1 tablespoon sugar
1 tablespoon Chinese fermented black beans, rinsed, drained and coarsely chopped
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons sesame oil
2 small red chilies, seeded and chopped
3/4 pound fresh or frozen (thawed) uncooked large shrimp, peeled and deveined
2 medium green onions, sliced (2 tablespoons)

Steps:

Mix 2 teaspoons orange-pineapple juice and the cornstarch; set aside.
Mix 1/4 cup orange-pineapple juice, the sugar, black beans, vinegar, soy sauce, sesame oil and chilies in 10-inch skillet or wok; heat to boiling. Add shrimp; stir-fry 3 to 5 minutes or until shrimp are pink and firm.
Stir in cornstarch mixture. Cook and stir about 30 seconds or until thickened. Stir in onions.

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