Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 1/4 cup tangor juice (a hybrid of tangerine and orange)
- 1/4 cup lime juice
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh cilantro
Special equipment needed:
- Large bowl
- Skewers (if grilling)
Step-by-step instructions:
1. In a large bowl, whisk together the tangor juice, lime juice, honey, garlic, salt, and black pepper until well combined.
2. Add the shrimp to the bowl and toss to coat evenly in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. If grilling, preheat the grill to medium-high heat. Thread the shrimp onto skewers, leaving a little space between each one.
4. Brush the grill grates with olive oil and place the skewers on the grill. Cook for 2-3 minutes per side, or until the shrimp are pink and cooked through.
5. If cooking on the stovetop, heat a large skillet over medium-high heat. Add the shrimp and marinade to the skillet and cook for 3-4 minutes, or until the shrimp are pink and cooked through.
6. Sprinkle the chopped cilantro over the shrimp and serve immediately.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 6-8 minutes
Temperature:
Grill: Medium-high heat
Stovetop: Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 7g
Saturated Fat: 1g
Cholesterol: 190mg
Sodium: 540mg
Carbohydrates: 11g
Fiber: 0g
Sugar: 9g
Protein: 20g
Substitutions for ingredients:
- Tangor juice: You can substitute with orange juice or tangerine juice.
- Lime juice: You can substitute with lemon juice or grapefruit juice.
- Honey: You can substitute with maple syrup or agave nectar.
- Olive oil: You can substitute with vegetable oil or canola oil.
- Cilantro: You can substitute with parsley or basil.
Variations:
- Add some heat by adding a pinch of cayenne pepper or red pepper flakes to the marinade.
- Use different types of citrus fruits, such as blood oranges or Meyer lemons, for a different flavor.
- Add some chopped jalapeno peppers to the marinade for a spicy kick.
Tips and tricks:
- Make sure to devein the shrimp before marinating and cooking.
- If using wooden skewers, soak them in water for at least 30 minutes before using to prevent them from burning on the grill.
- If grilling, make sure to oil the grill grates well to prevent the shrimp from sticking.
- Don't overcook the shrimp, as they can become tough and rubbery.
Storage instructions:
Leftover shrimp can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the shrimp in a skillet over medium heat and cook for 2-3 minutes, or until heated through.
Presentation ideas:
Serve the shrimp on a bed of rice or quinoa, or alongside some grilled vegetables.
Garnishes:
Garnish with some extra chopped cilantro or a sprinkle of lime zest.
Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables, such as zucchini, bell peppers, and onions
- Rice pilaf
- Quinoa salad
- Corn on the cob
Troubleshooting advice:
- If the shrimp are sticking to the grill, make sure the grill grates are well-oiled and the shrimp are not overcrowded on the skewers.
- If the shrimp are tough and rubbery, they have been overcooked. Make sure to cook them just until they turn pink and are cooked through.
Food safety advice:
- Make sure to properly store and handle raw shrimp to prevent foodborne illness.
- Cook the shrimp to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
The tangor is a hybrid of the tangerine and orange, and was first developed in the early 1900s in Florida. It has a sweet and tangy flavor, which pairs well with seafood.
Flavor profiles:
The tangor-lime marinade gives the shrimp a sweet and tangy flavor, with a hint of garlic and cilantro.
Serving suggestions:
Serve the shrimp as an appetizer or main dish, alongside some grilled vegetables or a side salad.
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Region: Thai