Delicious flavor for the shrimp! The oranges weren't anything that special, mine were sort of sour. It might have just been the oranges being out of season. Very tasty marinade, will make again, maybe with peppers on the kabobs.
Orange-Ginger Shrimp Skewers
Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell
Instead of grilling this recipe in a pan, you can cook the skewers under the broiler.
Yield: 8 servings (serving size: 1 skewer)
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Amount per serving
- Calories: 104
- Calories from fat: 24%
- Fat: 2.8g
- Saturated fat: 0.4g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 1.4g
- Protein: 12.2g
- Carbohydrate: 7.4g
- Fiber: 1g
- Cholesterol: 86mg
- Iron: 1.5mg
- Sodium: 218mg
- Calcium: 46mg
- 1/2 cup fresh orange juice (about 2 oranges)
- 2 tablespoons minced green onions
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon minced fresh cilantro
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon vegetable oil
- 2 teaspoons grated orange rind
- 1 minced hot red chile (optional)
- 1 pound large shrimp, peeled and deveined
- 2 oranges, peeled, cut in half and quartered
- Cooking spray
- Combine first 9 ingredients in a bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 15 minutes.
- Remove shrimp from dish, reserving marinade. Thread shrimp and orange quarters alternately onto each of 8 (8-inch) skewers.
- Heat large grill pan coated with cooking spray over medium-high heat. Cook skewers 4 minutes on each side or until done, basting with reserved marinade.
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