- 2 pounds large shrimp, shelled and deveined
- 3/4 teaspoon chipotle powder
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, very finely chopped
- 1/2 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 1/2 cup flat-leaf parsley leaves, minced
- Lightly toasted baguette slices, for serving
- 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.
- 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.
- 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.
One Serving 329 cal, 11 gm Total Fat, 1.8 gm Saturated Fat, 9 gm Carbohydrates, 1 gm Fiber.
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.