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Ingredientes
- 1/3 c. extra virgin olive oil plus
- 1 Tbsp. extra virgin olive oil divided
- 1/3 c. fresh orange juice divided
- 2 Tbsp. grated orange rind
- 1 Tbsp. fresh lime juice
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- 1/4 tsp chili pwdr
- 1/4 tsp grnd cumin
- 1 1/2 lb jumbo (16/20 count) shrimp peeled, deveined (may use large or possibly medium shrimp)
- 1 Tbsp. butter
Direcciones
- In a medium bowl, mix 1/3 c. extra virgin olive oil, 3 Tbsp. orange juice, orange rind, lime juice, salt, red pepper, chili pwdr and cumin. Add in shrimp and marinate 10 min.
- In a large skillet over high heat, heat butter with remaining Tbsp. of extra virgin olive oil. With a slotted spoon, remove shrimp from marinade; reserve marinade. Add in shrimp to skillet. Cook about 4 min, till no longer pink and just cooked through. Transfer shrimp to a serving plate.
- Add in reserved marinade to skillet; add in remaining orange juice. Bring to a full boil, boil 1 minute. Drizzle flavored oil over shrimp.
- This recipe yields 4 servings.
- Comments: This marinade does double duty: first as a flavoring agent and then as a sauce. We suggest serving the shrimp over steamed asparagus spears for a light and filling low carb meal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 4 servings | |
| Calories 227 | |
| Calories from Fat 215 | 95% |
| Total Fat 24.36g | 30% |
| Saturated Fat 4.79g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 314mg | 13% |
| Potassium 58mg | 2% |
| Total Carbs 3.11g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.95g | 1% |
| Protein 0.28g | 0% |
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