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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 246.0
  • Total Fat: 12.7 g
  • Cholesterol: 147.7 mg
  • Sodium: 686.2 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 1.1 g
  • Protein: 20.3 g

View full nutritional breakdown of Chipotle Orange Shrimp calories by ingredient
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Chipotle Orange Shrimp

Submitted by: GETFIT-BEFIT
Chipotle Orange Shrimp

Introduction

I found this on SkinnyChef.com
~~
Summer BBQ, here we come! Orange is the perfect summer flavour and the Vitamin C protects your skin while you are grilling in the sun.
I found this on SkinnyChef.com
~~
Summer BBQ, here we come! Orange is the perfect summer flavour and the Vitamin C protects your skin while you are grilling in the sun.

Number of Servings: 5

Ingredients

    1 pound medium shrimp, shell on

    2 medium oranges, one zested and juiced, the other thinly sliced

    1 tablespoon olive oil

    1/4 cup dry white wine

    5 tsp chili paste (add less if too spicy)

    1/2 cup low-fat mayonnaise

    1/2 cup low-fat yogurt

    1 lime, zested and juiced

    2 cloves of garlic, minced

    1 teaspoon sugar

    1/2 teaspoon salt

Directions

With a sharp pairing knife, slit the backs of the shrimp and remove the vein, but leave the shell on. Rinse the shrimp and pat dry with a paper towel. In a large bowl, place the shrimp, orange zest, juice, orange slices, oil, and wine. Add 3 tsp of the chili paste. Cover and refrigerate for 1-2 hours.

In a blender or mini-chopper, place the mayonnaise, yogurt, lime zest and juice, 2 tsp of the chili paste, garlic, sugar, and salt to taste. Blend until smooth. On a preheated stove-top grill or outdoor grill, distribute the shrimp and orange slices.

Grill the shrimp until they are no longer translucent in the centre, about 3-4 minutes total. Remove the shrimp to a plate and continue to grill the orange slices until the rind has softened (about 2 minutes more). Serve the shrimp on top of the orange slices with the spicy mayonnaise. Set out a small bowl for the shrimp shells.

Number of Servings: 5

Recipe submitted by SparkPeople user CAREBEAR5218.






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