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Orange-Ginger Shrimp Skewers

Orange-Ginger Shrimp Skewers

My kids really love shrimp and Asian cuisine so I went in search of a recipe to combine the two.  I found this Cooking Light recipe on Myrecipes that looked delicious, simple, and sure to please my kids – I was right.  The recipe couldn’t have been easier and both of my kids absolutely LOVED the shrimp and so did my husband and I.  I served these skewers with the Garlicky Green Beans and they paired nicely together.  I have a feeling my kids will be requesting these skewers again really soon.

Orange-Ginger Shrimp Skewers

Combine the orange juice and zest, green onions, fresh ginger, cilantro, rice vinegar, soy sauce, vegetable oil, crushed red pepper flakes together in a large zip lock bag.  Mix until well combined.  Add the shrimp to the zip lock bag and place into the refrigerator for 30 minutes.

Remove from the zip lock bag and thread them onto the skewer sticks (I did six shrimp per skewer on 10 skewers).

Orange-Ginger Shrimp Skewers

Heat a grill pan coated in cooking spray over medium-high heat.  Cook the skewers for 2 minutes on each side or until done.  Serve immediately.  Enjoy.

Orange-Ginger Shrimp Skewers

 

Orange-Ginger Shrimp Skewers

Orange-Ginger Shrimp Skewers

Cook Time: 4 minutes
Total Time: 44 minutes
Servings: 4

Ingredients

  • ¼ cup of fresh orange juice about 1 orange
  • 1 tsp of orange zest
  • 1 tbsp green onions finely diced
  • ½ tbsp fresh ginger peeled & minced
  • ½ tbsp fresh cilantro finely chopped
  • 1 tbsp rice vinegar regular not seasoned
  • 1 tbsp soy sauce
  • ½ tbsp canola oil
  • Dash of crushed red pepper flakes more if you want it spicy
  • 1 lb of shrimp peeled & deveined
  • Cooking spray

Instructions

  • Combine the orange juice and zest, green onions, fresh ginger, cilantro, rice vinegar, soy sauce, vegetable oil, crushed red pepper flakes together in a large zip lock bag. Mix until well combined. Add the shrimp to the zip lock bag and place into the refrigerator for 30 minutes.
  • Remove from the zip lock bag and thread them onto the skewer sticks (I did six shrimp per skewer on 10 skewers).
  • Heat a grill pan coated in cooking spray over medium-high heat. Cook the skewers for 2 minutes on each side or until done. Serve immediately. Enjoy.
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17 Comments

  1. Hi Pam. Wanted to tell; you that I made your Mexican Meatball Soup tonight. I am a wimp when it comes to hot and spicy foods, so I only put two small chilis in. I have to admit, it was too hot for me, but the flavor was out of this world!! Greg LOVED it. The meatballs were excellent!!! So delicious! Thanks again!
    XO Kris

  2. So great that you found such a family friendly meal! Love the orange paired with the Asian flavors.

  3. normally i’d bypass any sort of shrimp dish, but orange and ginger sound really delightful together!

  4. What a yummy dinner you had! And so healthy too!

  5. wow Pam! What a great job on this Asian take on shrimps!! Absolutely love it! You’ve definitely got some really fresh and delicious flavours in here! I love using rice vinegar too! haha

  6. This is the third time I have seen a variation of this recipe in the same week, I guess that makes it a certainty that I must make it now. Everyone has raved about this too.

  7. I love orange and ginger together! And my husband loves shrimp! This will definitely have to go into our meal plan for next week!