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
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.


6 thoughts on “Orange-Chipotle Shrimp”

  1. 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.

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