Orange-Glazed Shrimp
Recipe GLPR55c40c155bed57
Succulent large shrimp coated in a vibrant citrus glaze made with fresh orange juice, zest, brown sugar, and soy sauce. Pan-seared until just cooked through and served over steamed rice with a fresh parsley garnish.
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Ingredients
1 1/2 cups fresh orange juice
3 tablespoons light brown sugar
2 tablespoons soy sauce
2 tablespoons finely grated orange zest
1/4 cup extra-virgin olive oil
2 pounds large shrimp, shelled and deveined
Kosher salt to taste
Freshly ground black pepper to taste
Fresh chopped parsley for garnish
Steamed rice for serving
Directions
In a small bowl, whisk together the fresh orange juice, light brown sugar, soy sauce, and finely grated orange zest. Set the glaze mixture aside.
Pat the cleaned and deveined shrimp dry with paper towels. Season all over with kosher salt and freshly ground black pepper.
Heat the extra-virgin olive oil in a large skillet or sauté pan over medium-high heat until shimmering.
Working in batches if needed to avoid overcrowding, add the seasoned shrimp to the hot oil in a single layer. Sear for 1 to 2 minutes per side until the shrimp begin to turn pink, then transfer to a plate.
Return all the shrimp to the pan and pour the orange glaze mixture over them. Reduce heat to medium and simmer, stirring occasionally, for 3 to 4 minutes until the shrimp are fully cooked through (opaque throughout with an internal temperature reached at 145°F or higher) and the glaze thickens slightly.
Remove from heat and taste, adjusting the seasoning with additional salt or pepper as needed.
Divide the steamed rice among serving plates, top with the glazed shrimp and pan sauce, and garnish generously with fresh chopped parsley. Serve immediately.
