Orange-Ginger Shrimp Skewers … Become a Salad

This morning I tossed a pound of raw, peeled shrimp in the fridge to thaw with no idea what I’d do with them. I had an open carton of orange juice. Orange juice and shrimp sounded good and google lead me to Orange-Ginger Shrimp Skewers ( from Cooking Light 2002.

Orange-Ginger Shrimp Skewers
Instead of grilling this recipe in a pan, you can cook the skewers under the broiler.

YIELD: 8 servings (serving size: 1 skewer)

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.


As always…. my modifications:
I used orange juice from a carton and 1 tsp ground ginger because I had no fresh on hand. I subbed EVOO for vegetable oil and left out the cilantro because I didn’t have any. I used about 1/2 tsp crushed red pepper for heat (instead of a fresh pepper) and would probably use even more next time as it was barely perceptible. Finally, I grilled them on the gas grill on speidi irons (kabob skewers) alternating shrimp and chunks of orange (smaller than called for – I got about 36 pieces of orange from 2 oranges).

Very very good.


I ate mine in a salad:
big bowl of shredded red leaf lettuce
big handful of chopped fresh Italian parsley
half a dozen or so sliced strawberries
3 skewers of shrimp and orange
1/4 cup crumbled goat cheese


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