Orange - Almond Shrimp
This is a great dish for anyone watching their weight. I've been making this for years.
- Ready In:
- 1⁄8 cup almonds, sliced
- 1 tablespoon peanut oil or 1 tablespoon vegetable oil
- 1 lb medium shrimp, cleaned & deveined
- 1⁄2 cup shallot, chopped
- 1⁄3 cup orange marmalade
- 4 tablespoons soy sauce
- 1⁄4 teaspoon ground black pepper
- Toast almonds in a large non-stick skillet over medium heat. Remove to a plate and set aside.
- Warm oil in the same skillet over medium high heat.
- Add shallots to the pan and cook for 5 minutes or until soft.
- Stir in marmalade, soy sauce and pepper.
- Place raw shrimp in pan. reduce heat to low, cover and simmer 10 minutes or until the shrimp have turned pink.
- Top with almonds and orange slices, if using.
- Serve over rice or your choice of noodles.
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Tagged this in Best of 2012 Tag game, so expectations were high. I'd give this a 4 1/2, but since we can't do that on food.com, I'll do 5 stars. I cut this recipe down by 3, and expected it to serve 3. This was spot on, serving wise. Served over rice, and had plenty of sauce to flavor the rice with. I didn't thicken the sauce with cornstarch, as I wanted to stay true to the recipe, but I recommend that others do so....otherwise it just drains away and doesn't stick to the shrimp or rice. Thanks for sharing! Made for Best of 2012 tag game.
This VERY TASTY dish only made two servings for this gluttonous shrimp loving person! :) I did not have shallots, and used green onions instead; I added two minced garlic cloves, and a pinch of red pepper flakes. After sauteing the shrimp, I added a sliced navel orange, and thickened the sauce with a bit of cornstarch dissolved in a tad of cold water. I liked the crunch of the almonds, and because the sauce is sweet from the marmalade, I really liked the fresh burst of tartness from the navel orange segments ~ next time I may add two sliced navel oranges! I served this over rice, with broccoli spears on the side. Made for my adopted baby, Spring PAC 2012!