Blood orange-glazed shrimp
Ingredients
Shrimp
- 16 ounces shrimp wild-caught blue Argentinian (colossal <15/lb)
- 1/4 cup orange marmalade blood orange marmalade if available
- 2 cloves garlic finely minced
- 2 tbsp mint leaves (fresh) finely minced
- 2 tbsp cilantro finely minced (fresh coriander, Chinese parsley)
- 1 tbsp ginger (fresh) grated
- 1 tbsp dark toasted sesame oil
- 1 tbsp coconut aminos
- 1/2 tsp cayenne pepper
Blood orange dipping sauce
- 2 tbsp orange marmalade blood orange marmalade if available
- 2 tbsp coconut aminos
- 1 tbsp dark toasted sesame oil
- 1/16 tsp cayenne pepper
- 2 tbsp sesame seeds toasted in a dry skillet until golden brown
Instructions
Shrimp
- If shrimp are frozen, thaw overnight in the refrigerator in a colander over a bowl. This is gentlest on the flesh of the shrimp and keeps them from becoming soggy.
- Whisk together the remaining shrimp ingredients, marmalade through cayenne pepper, in a large bowl. Add shrimp, toss to coat. Marinate at room temperature for 30 minutes.
- If using bamboo skewers, soak in water for at least 30 minutes so they don't catch on fire. Thread shrimp onto skewers.
- Heat grill or grill pan on high for five minutes. Turn grill to medium-high and grill shrimp for 3 minutes, then turn and grill for 2 more. Smaller shrimp will cook faster.
- Remove from grill and serve at once with dipping sauce and sesame seeds sprinkled over.
Blood orange dipping sauce
- Whisk all ingredients together except the sesame seeds. Sprinkle the sesame seeds over the grilled shrimp and add a little to the top of the dipping sauce before serving.
Notes
Per serving (4 ounces shrimp plus small amount of dipping sauce and sesame seeds):
- 170 calories
- 3 g fat
- 0 g saturated fat
- 2 g monounsaturated fat
- 1 g polyunsaturated fat
- 0 g trans fat
- 183 g cholesterol
- 221 mg sodium
- 354 mg potassium
- 13 g carbohydrate
- 1 g fiber
- 8 g sugars
- 4 g protein
- 2 Weight Watchers Points Plus