Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4
© Quentin Bacon

How to Make It

Step 1    

In a medium bowl, toss the shrimp with the chipotle powder and 1 teaspoon of kosher salt. In a large skillet, heat the olive oil. Add the shrimp and cook over high heat, stirring frequently, until they begin to turn pink but are still raw in the center, about 2 minutes. Using a slotted spoon, transfer the shrimp to a plate.

Step 2    

Reduce the heat to moderately high. Add the garlic to the skillet and cook until lightly golden, about 1 minute. Add the orange, lemon and lime juices and boil until slightly thickened, scraping up any brown bits from the bottom of the skillet, about 2 minutes.

Step 3    

Return the shrimp to the pan and toss to coat with the sauce. Cook until the shrimp are white throughout, about 1 minute. Stir in the parsley and season with salt. Transfer to bowls and serve with baguette toasts.

Notes

One Serving 329 cal, 11 gm Total Fat, 1.8 gm Saturated Fat, 9 gm Carbohydrates, 1 gm Fiber.

Suggested Pairing

Oregon wineries have been at the forefront of sustainable grape-growing in America. Look for a rich, slightly herbal white wine that will balance well with the tanginess of the citrus, garlic and parsley sauce in this shrimp dish, including Pinot Blanc or blends with Müller-Thurgau, Riesling and Sémillon.

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