Citrus Pepper Shrimp
Servings: 4 servings
Calories: 389cal
Ingredients
- 7 clementines divided
- 3 Tablespoons olive oil divided
- ½ teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 Tablespoon garlic salt
- 1 pound medium shrimp shelled, deveined, tails removed
- ½ cup maple syrup
- 1 cup water
- ¼ cup soy sauce
- 2 Tablespoons clementine zest
- 1 small red onion
- 1 medium green bell pepper
- 1 medium yellow bell pepper
- 1 medium red bell pepper
Instructions
- Zest and peel clementines. Reserve 2 Tablespoons of clementine zest to use in the sauce. Cut 3 of the clementines into wedges and set aside.
- To make shrimp seasoning, in a small bowl combine 1 1/2 tablespoons olive oil, cayenne pepper, black pepper, and garlic salt.
- Using gloved hands, toss seasoning mix with the shrimp until completely coated.
- To make the sauce, in a medium saucepan combine maple syrup, water, soy sauce, zest and 4 whole, peeled clementines.
- Bring sauce ingredients to a boil over medium high then reduce to low and simmer 15 minutes.
- Cut red onion and bell peppers into bite sized chunks. Toss with remaining olive oil.
- Preheat wok over high heat. Add oiled vegetables to the wok and stir fry until tender crisp, about 3-4 minutes. You want the skins of the vegetables to brown a bit.
- Add seasoned shrimp to the vegetables in the wok. Stir fry for 2-3 minutes.
- Strain sauce to remove clementines. Add strained sauce and the reserved fresh clementines to the wok and heat through.
Notes
- For a thicker sauce, you can sprinkle in a tablespoon of cornstarch, stir then allow wok to sit, heat off, for 5-6 minutes. Stir again then serve.
- Fresh or frozen raw shrimp can be used in this recipe. If using frozen, allow them to thaw completely and pat them dry before beginning.
Nutrition
Serving: 1serving | Calories: 389cal | Carbohydrates: 53g | Protein: 19g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 3208mg | Potassium: 715mg | Fiber: 5g | Sugar: 39g | Vitamin A: 1425IU | Vitamin C: 186mg | Calcium: 172mg | Iron: 1mg
