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Shrimp, Seafood, Dinner, Omega-3s, Quick & Easy, Winter
Oranges are a great source of immune-boosting vitamin C and are the base of the marinade for this recipe
Course Dinner, Quick & Easy
Servings 2
Cuisine Mediterranean Diet
Diet Gluten Free


  • 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.
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