balsamic glazed shrimp
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 214.7
- Total Fat: 6.5 g
- Cholesterol: 137.8 mg
- Sodium: 371.1 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 0.3 g
- Protein: 19.2 g
View full nutritional breakdown of balsamic glazed shrimp calories by ingredient
Introduction
Served this for a family visit, served with parslied quinoa and glazed carrots. Big hit! Served this for a family visit, served with parslied quinoa and glazed carrots. Big hit!Number of Servings: 5
Ingredients
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16 oz Shrimp, raw
1.75 tbsp Olive Oil
2 clove Garlic
1.5 cup Orange Juice
1 tablespoon orange zest
2 tablespoon balsamic vinegar
1 lemon yields Lemon Juice
4 fl oz White Wine
6 tsp Granulated Sugar
.5 tsp Salt
.5 tsp Pepper, black
Tips
Requires a bit of chopping, juicing, and other prep, but minimal cooking time.
Directions
1. Preheat oven to 400 degrees
2. Rinse and dry shrimp. Place shrimp in a medium mixing bowl, drizzle with olive oil and season with salt and pepper. Place shrimp in an even layer on a rimmed sheet pan and bake for 8 minutes.
3. In a large skillet over medium-low heat add olive oil, garlic, salt and pepper, orange juice and zest, lemon juice, balsamic vinegar, white wine and sugar. Increase heat to high, bring sauce to a boil and simmer on medium-high. Reduce until thickened, about 10 minutes.
4. Toss shrimp with balsamic-citrus glaze.
5. Serve over quinoa, rice, pasta mixed and garnishe with parsley
Serving Size: Made about 5 servings of approximately 4 shrimp each
2. Rinse and dry shrimp. Place shrimp in a medium mixing bowl, drizzle with olive oil and season with salt and pepper. Place shrimp in an even layer on a rimmed sheet pan and bake for 8 minutes.
3. In a large skillet over medium-low heat add olive oil, garlic, salt and pepper, orange juice and zest, lemon juice, balsamic vinegar, white wine and sugar. Increase heat to high, bring sauce to a boil and simmer on medium-high. Reduce until thickened, about 10 minutes.
4. Toss shrimp with balsamic-citrus glaze.
5. Serve over quinoa, rice, pasta mixed and garnishe with parsley
Serving Size: Made about 5 servings of approximately 4 shrimp each