Orange Ginger Shrimp Snacks Recipes

SHRIMP WITH ORANGE AND GINGER

Steps:

• Peel the ginger and grate it in a bowl.
• Finely chop the garlic and add it to the ginger with the crushed chillies, salt and pepper and sesame oil.
• Add the shrimp cover and marinate at room temperature for 15 minutes.
• Meanwhile thinly slice the red pepper.
• Slice the scallions on the diagonal keeping the white and green separate.
• Peel and segment the oranges, catching the juice in a bowl.
• There should be 3 or 4 tbsp of juice.
• Heat a wok or skillet over moderately high heat unil hot.
• Add the shrimp and stir fry for a few minutes until pink all over.
• Remove with a slotted spoon and set aside.
• Heat the sunflower in the pan, then add the red pepper and white parts of the scallions and stir fry until soft.
• Mix in the orange segments and juice, then return the shrimp and any juices to the pan and stir until mixed and heated through.
• Serve with the green parts of the scallions over rice.
• 5 minutes prep time, 10 to 15 marinating and 8 minutes cooking time.

ORANGE-GINGER SHRIMP SNACKS

Steps:

• In blender, place all ingredients except shrimp; process until well blended.
• In resealable large food-storage plastic bag, place shrimp. Pour oil mixture over shrimp; let stand at room temperature 15 minutes to marinate. Soak bamboo skewers in water while shrimp are marinating.
• Drain shrimp, discarding marinade. Thread shrimp onto bamboo skewers; place on ungreased cookie sheet.
• Broil 6 inches from heat for 3 to 5 minutes, turning once, until shrimp turn pink. With kitchen scissors, cut each skewer into 3 pieces.

ORANGE GINGER SHRIMP

Steps:

• In blender, blend all ingredients except shrimp. Process until smooth.
• Marinate shrimp in refrigerator for about 1 hour. Soak wooden skewers.
• Drain shrimp, discard marinade. Thread on skewers. Lay on baking sheet. Broil 6" from heat 3-5 minutes, turning once or until shrimp turn pink.
• Shrimp may also be grilled.

STICKY CRISPY ORANGE SHRIMP

Steps:

• For the sauce: Put the orange juice, ginger, honey, soy sauce, cornstarch, crushed red pepper, vinegar, sesame oil, salt and garlic in a small nonstick skillet over medium heat and whisk thoroughly to incorporate the cornstarch into the liquid. If you have a few lumps remaining, that is fine. Heat until bubbling and starting to thicken, about 5 minutes. Remove from the heat and set aside.
• For the crispy shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
• Add the flour, salt and pepper to a shallow dish. Crack the eggs into a second shallow dish and beat well. Place the panko in a third dish. Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg and finally in the breadcrumbs, pressing to make sure each shrimp has an even coating.
• Fry the shrimp in 2 batches, flipping halfway through, until golden, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
• Before serving, add the sauce to the bottom of a bowl. Add the shrimp and toss gently to coat. Serve over rice and garnish with the sliced scallions.

BLOOD ORANGE-SHRIMP STIR-FRY

Steps:

• Season the shrimp with 1/2 teaspoon salt in a large bowl. Add the cornstarch and toss to coat; set aside. Juice 3 blood oranges into a small bowl; add the vinegar, honey, ketchup, sesame oil and 1/2 teaspoon salt and whisk to combine. Quarter the remaining 2 oranges and thinly slice; set aside.
• Fill a large bowl with ice water and set aside. Bring a medium pot of salted water to a boil. Add the snow peas and cook until crisp-tender, about 1 minute. Drain and immediately transfer to the ice bath; let sit until cool, then drain and pat dry.
• Heat a large nonstick skillet or wok over high heat; add 2 tablespoons vegetable oil. Add the shrimp and cook, stirring occasionally, until lightly browned and opaque, 1 to 2 minutes. Transfer to a plate with a slotted spoon.
• Add the remaining 1 tablespoon vegetable oil and the chiles to the skillet. Cook, stirring occasionally, until lightly toasted, about 1 minute. Add the garlic and ginger. Cook, stirring, until golden, about 30 seconds. Add the blood orange juice mixture and bring to a simmer. Cook, stirring, until slightly thickened, 2 to 3 minutes.
• Return the shrimp to the skillet and stir until warmed through, about 1 minute. Add the snow peas, scallions and blood orange slices; toss to combine. Sprinkle with the sesame seeds and serve with rice.

AUSSIE SHRIMP ON THE BARBIE WITH ORANGE GINGER SAUCE

Steps:

• Soak 12 long wooded skewers in water for 30 minutes.
• Push skewers through shrimp lengthwise from top to tail, 1 shrimp per skewer.
• Combine all other ingredients in saucepan and cook over low to medium heat, stirring, until butter is completely melted.
• Dip skewered shrimp in orange sauce and position on oiled grill rack about 4 inches above the coals.
• Baste liberally with sauce and grill for 2 minutes.
• Turn shrimp over and baste again, cooking for another 2 minutes.
• Smaller shrimp will be done at this point, but continue basting and turning larger shrimp until they are pink and cooked through.
• Remove from heat immediately when done, as they will get tough if overcooked.
• Use any remaining sauce for a dip for shrimp.

SESAME ORANGE SHRIMP

Steps:

• In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt, and 1/2 teaspoon pepper until frothy. Add shrimp, and toss to coat.
• Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches.
• Wipe skillet with a paper towel. Add orange juice, soy sauce, and sugar. Boil over high heat until syrupy and reduced to about 1/3 cup, 4 to 5 minutes. Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute.

ORANGE-GINGER SESAME SAUCE

Steps:

• In a sauce pan combine sugar, vinegar, garlic and ginger.
• Cook on low. heat for eight minutes or until caramelized.
• Add all the other items, bring to a boil then reduce heat and let simmer for 10 minutes.
• Note: I had to add about 1 tblspn corn starch to thicken sauce for my liking.

ORANGE GINGER COOKIES

Steps:

• Cream together butter and sugar.
• Add egg and mix well.
• Add grated peel and molasses and mix again.
• Stir together dry ingredients and add to butter mixture, stirring well.
• Wrap up dough and chill for several hours or overnight.
• Roll dough very thin and cut out cookies with cookie cutters.
• Bake on greased cookie sheets at 375°F for 8 to 10 minutes.

ORANGE-GINGER SHRIMP SKEWERS

Steps:

• Combine first 9 ingredients in a bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator for 15 minutes.
• Remove shrimp from dish, reserving marinade. Thread shrimp and orange quarters alternately onto each of 8 skewers (8 inches in length).
• Heat large grill pan, coated with cooking spray, over medium-high heat. Cook skewers 4 minutes on each side or until done, basting with reserved marinade.