Orange ginger shrimp – it’s quick, it’s simple, and it slightly reminds me of Chinese takeout…Fresh, local shrimp are pretty rare to find here in Connecticut, and it is only by surprise that they show up at a fish market a few towns over from where I live. Due to this, shrimp are not something that I eat every week. However, sometimes it is just nice to have something out of the “norm.” With a deep love for anything remotely related to Asian cuisine, I chose to marinate the shrimp in orange juice and maple syrup. If you are like myself and chose not to eat sugar while healing your gut, this recipe is one that I ate with full pleasure due to barely any of the marinade actually remaining on the shrimp once cooked. Truly, it just acts as a nice flavoring agent, and not something you should be afraid of. That being said, to give the shrimp an even stronger pop of citrus, I recommend slicing a few pieces of orange for serving. Overall, this recipe was great on the hot summer night that I prepared it, as there was hardly any prep or cook time, and the end dish was just what I was looking for – light, tasty, yet satisfying. To make the recipe even more like Chinese takeout, whip up a batch of cauliflower rice to serve it over, and maybe even douse a few drops of fish sauce or Coconut Aminos over the top.
Orange Ginger Shrimp
- 1 lb deveined shrimp
- 1 cup orange juice
- 1/4 cup maple syrup
- 2 tsp ground ginger
- 1 tsp sea salt
- Chopped fresh chives
- Whisk together the juice, maple syrup, ginger, and sea salt, then place the shrimp in the bowl and allow to marinate for 30 minutes (or) up to 2 hours.
- Heat grill to high, then place shrimp on it once hot, turning the heat to medium, and cooking 2-3 minutes per side.
- Use a grill spatula to remove the shrimp from the grill, garnish with optional chopped chives, an extra squeeze of orange, and a sprinkle of sea salt.
John 6:29 “Jesus answered, ‘The work of God is this: to believe in the one he has sent.'”