Orange-Chipotle Shrimp

Name: Orange-Chipotle Shrimp
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 4 servings
Ingredients: 3 cloves garlic, chopped; 1/4 cup olive oil; Kosher salt and freshly ground black pepper; 1 pound large shrimp (16/20 count), peeled and deveined, tails on; 1 cup freshly squeezed orange juice; 1/2 teaspoon adobo sauce from a can of chipotle chiles, more to taste; 2 tablespoons chopped fresh cilantro, plus for garnish; 2 tablespoons lime juice; Baguette slices, for serving

Recipe courtesy of Tiffani Thiessen

Show: Dinner at Tiffani's

Episode: Potluck Party

Orange-Chipotle Shrimp

2 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

257

Total Fat

14

Saturated Fat

2

Carbohydrates

10

Dietary Fiber

0

Sugar

5

Protein

24

Cholesterol

183

Sodium

472

Total: 1 hr 40 min
Active: 40 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

257

Total Fat

14

Saturated Fat

2

Carbohydrates

10

Dietary Fiber

0

Sugar

5

Protein

24

Cholesterol

183

Sodium

472

Total: 1 hr 40 min
Active: 40 min

Ingredients

3 cloves garlic, chopped

1/4 cup olive oil

Kosher salt and freshly ground black pepper

1 pound large shrimp (16/20 count), peeled and deveined, tails on

1 cup freshly squeezed orange juice

1/2 teaspoon adobo sauce from a can of chipotle chiles, more to taste

2 tablespoons chopped fresh cilantro, plus for garnish

2 tablespoons lime juice

Baguette slices, for serving

Directions

Watch how to make this recipe.

In a zip-top bag, combine one-third of the garlic, the olive oil, a large pinch of salt and pepper, and the shrimp. Marinate for 1 hour in the refrigerator.
Meanwhile, add the remaining garlic, the orange juice and chipotle to a saucepot over medium heat. Bring to a boil and cook until reduced to a thin glaze, 10 to 13 minutes. Remove from the heat and let cool slightly.
Heat a grill pan over medium-high heat. Remove the shrimp from the marinade, letting the excess drip back into the bag; discard the marinade. Place the shrimp on the hot grill pan and cook until opaque on both sides and grill marks appear, about 2 minutes per side.
Remove the shrimp to a bowl, add the orange glaze, cilantro and lime juice, and toss to coat. Transfer to a serving platter and serve with baguette slices.