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Week Night Meals Main Dish

Citrus-Chili Shrimp

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  • Serves: 4
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  • 1/3 cup plus 1 tablespoon olive oil, divided
  • 1/3 cup fresh orange juice, divided
  • 2 TBS grated orange zest
  • 1 tsp fresh limejuice
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
  • 1/4 tsp chili powder
  • 1/4 tsp ground cumin
  • 1-1/2 pounds jumbo (16 to 20 count) shrimp, peeled and deveined
  • 1 TBS butter


In a medium bowl, mix 1/3 cup olive oil, 3 TBS orange juice, orange zest, lime juice, salt, red pepper, chili powder and cumin. Add shrimp and marinate 10 minutes.

In a large skillet over high heat, melt butter with remaining tablespoon of olive oil. With a slotted spoon, remove shrimp from marinade (reserve marinade). Add shrimp to skillet. Cook about 4 minutes, until no longer pink and just cooked through. Transfer shrimp to a serving plate.

Add reserved marinade to skillet; add remaining orange juice. Bring to a full boil, boil 1 minute. Drizzle flavored oil over shrimp.

You may use large or medium shrimp instead.


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