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Orange-Chipotle Shrimp

Happy Monday, y’all!  I hope everyone had a lovely weekend.  It’s Day 8 of the Paleo Iron Chef competition, and today’s not-so-secret ingredient is Shrimp.

To be honest, shrimp is not my favorite shellfish; I much prefer crawfish.  Actually, I much prefer scallops, but I’ve already used those.  😛  But shrimp is what we were given, so shrimp is what I made.  It’s best cooked very simply, as well as quickly since it will become tough and rubbery if overcooked.  Shrimp also takes a marinade very well, and stands up to assertive flavors, so that’s what I did with it.

It was chilly, rainy and gloomy this weekend, or I’d have skewered the shrimp and vegetables and grilled them, but it was delicious stir-fried in some ghee.  In fact, I was surprised how well the nutty, buttery flavor went with the citrus and smoky chipotle.  The Young One inhaled it.

Note:  The last time I opened a can of chipotle peppers, I pureed them in the food processor and froze them in an ice cube tray; I then bagged the cubes and stored them in the freezer.  One cube was approximately 2 tablespoons, so the recipe calls for one pepper, minced, with enough sauce to make the two tablespoons.

Orange-Chipotle Shrimp

5.0 from 1 reviews
Orange-Chipotle Shrimp
Serves: 6
  • 2 pounds shrimp, peeled and deveined
  • 1 large orange, zested and juiced
  • 2 tablespoons chipotle pepper, minced, with adobo sauce
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 3 tablespoons cilantro, chopped
  • 1/2 teaspoon kosher or sea salt
  • 2 tablespoons ghee or clarified butter
  • 1/2 large green bell pepper, seeded and cut into thin strips
  • 1/2 large red bell pepper, seeded and cut into thin strips
  • 1 small onion, thinly sliced
  1. Whisk the orange juice and zest, chipotle peppers, honey, olive oil, cilantro and salt in a large bowl. Add the shrimp and toss, coating well.
  2. Transfer the coated shrimp to a gallon ziplock bag and seal. Marinate, refrigerated, for at least 30 minutes.
  3. Melt the ghee in a large skillet or wok over high heat. Stir fry the vegetables for 1 minute. Remove the shrimp from the sealed bag, discarding the marinade. Add the shrimp to the wok and stir fry until the shrimp is uniformly pink and the vegetables are tender-crisp, about 3 to 4 minutes.
  4. Serve over grated cauliflower "rice" or steamed jasmine rice.
  5. Nutrition (per serving): 202 calories, 7.8g total fat, 200.7mg cholesterol, 607.7mg sodium, 336mg potassium, 11.2g carbohydrates, 2g fiber, 4.4g sugar, 21.5g protein.



If you ever lose your taste for business, try your hand at food styling. You make everything look incredible!

Lisa says:

I bet this is totally delicious.

Be says:

Lovely flavors!

I love shrimp, but you’re right – the trick is NOT to overcook them!

Gretchen says:

Dinner tonight! But I’m gonna have to cut down on the heat for my shrimp-loving Yankee husband. I’ll let you know how it turns out.

Gretchen says:

Just ate, and Jimmy gives you a huge thumbs up! As do I!

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