The orange shrimp is a simple and fragrant dish, ideal as an appetizer or as a main course. For the recipe, I used shrimp, partially cleaned, only the head removed, and after further cleaning them, I cooked them in a pan with orange juice, salt, and pepper. Great to pair with a risotto or by adding vegetables, like fennel.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 12 oz shrimp (tails only, fresh)
- 3 oranges
- 1 tsp cornstarch
- 2 tbsps extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Sieve / Strainer
- Knife
- Bowl
- Toothpick
- Pan
- Citrus Juicer
- Wooden Spoon
Preparation
To prepare the orange shrimp…
First, squeeze the juice of two oranges and pour it into a bowl, filtering it with a fine mesh sieve to remove the pulp.
Then clean the shrimp tails, removing the tail and the shell with the legs by hand. Make an incision along the back with the knife and use the toothpick to remove the black vein, which is the intestine. Then rinse them under cold running water.
Now take a pan, pour in the extra virgin olive oil and heat it, then add the cleaned shrimp tails and cook them for a few minutes on high heat. Once they change color, pour in the orange juice and the cornstarch. Let the juice slightly thicken.
Season the shrimp with salt, pepper, and a sprinkle of freshly chopped parsley.
Serve the orange shrimp hot, garnishing with some sliced orange.
