Served as an appetizer, the air fryer orange shrimp is ready in just a few minutes.
An easy and quick recipe that allows us to bring a tasty and flavorful low-calorie appetizer to the table, perfect for preparing in advance on holidays or special occasions.
The key ingredients are two, the shrimp which must be very fresh, and good oranges that we will use both for the presentation of the recipe and for marinating the shrimp along with a little oil and lemon.
This recipe, which I often saw online during the Christmas period, I first prepared for Valentine’s Day dinner and then served it on other occasions because it is really tasty and can be prepared in just a few minutes. Then, if you have the possibility to cook in an air fryer, it only takes 5 minutes at 355°F, otherwise in the oven at 355°F for about 10 minutes.
The air fryer in my case, being just for 2 people, often allows me to cook small quantities; conversely, if we were to present the orange shrimp on an occasion with many guests, it’s clear that the oven allows us to proceed faster.
Recipe I was inspired by seen here
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- Difficulty: Very Easy
- Cost: Expensive
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
You need 5/6 scallop shells. If you can’t find the Saint Jacques shells, serve individual portions.
With these quantities, you can make 5/6 individual portions
- 14 oz shrimp (weight with shells)
- 3.5 oz orange
- Half lemon
- 2 tbsp extra virgin olive oil
- as needed pistachio crumbs
- fine salt
- black pepper
- chopped parsley (to taste)
Tools
- Citrus Juicer
- Scallop Shells
Steps
– Clean the shrimp from the shell and intestinal vein (if they are fresh, you can easily remove the vein by gently pressing the tail and from the front where the head was attached). Place the cleaned crustaceans in a container.
– Squeeze half a lemon and half an orange, collecting the juices in the citrus juicer.
– Pour in the citrus juices, 2 tablespoons of oil, chopped parsley, a pinch of salt and emulsify with a fork.
– Pour the emulsion over the shrimp, cover and set aside momentarily. Meanwhile, thinly slice the other half of the orange and arrange the slices in the scallop shells.
– Place 3 shrimp on each orange slice, then season with some of the emulsion, some pistachio crumbs and a pinch of salt.
– Arrange the scallop shells with the orange shrimp on a baking tray or in an air fryer and cook for 6/7 minutes in the air fryer or 10 minutes in the oven. Both cooking methods at 355°F (in the photo you see pieces of aluminum foil that I used as supports to prevent the liquids from spilling since the shells are a bit tilted).
