This dish is one of our favorites during the winter! Oranges are a great source of immune-boosting vitamin C and are the base of the marinade for this recipe. Shrimp is a great source of lean protein and may promote brain and heart health thanks to its omega-3 and antioxidant content. This dish comes together quickly so it’s perfect for a super satisfying weeknight meal!
- Juice of 4 tangerines or clementines
- 3 tangerines or clementines peeled, sectioned, seeds removed
- 1 Tbsp grated fresh ginger 1-inch piece
- 1 garlic clove minced
- 1 lbs large shrimp 21-25 per lb, peeled, deveined
- 1 Tbsp olive oil
- Sea salt
- freshly ground black pepper to taste
- 4 scallions thinly sliced
- 2 Tbsp chopped fresh cilantro
- Combine the clementine sections and juice, ginger, garlic, and shrimp in a bowl. Toss to coat the shrimp. Cover and set aside.
- Heat oil in a large skillet over medium-high heat. Remove the shrimp from the marinade, and reserve marinade in the bowl. Place shrimp in the hot skillet, and saute for 2-3 minutes per side until they turn pink.
- Remove the cooked shrimp from the pan and place on a platter covered loosely with foil to keep warm.
- Pour the reserved marinade, with orange sections, into the skillet, increase heat to high, and boil until the marinade has reduced by half, about 30 seconds.
- Turn off heat and stir in cilantro, scallions, and shrimp. Season with salt & pepper to taste and serve warm over brown rice.