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Orange-Chipotle Shrimp


  • 3 cloves garlic, chopped

  • 1/4 cup olive oil

  • Salt and Pepper

  • 1 pound of Shrimp, peeled and deveined, tails on

  • 1 cup freshly squeezed orange juice

  • 1/2 teaspoon adobo sauce from a can of chipotle chiles, more to taste

  • 2 tablespoons chopped fresh cilantro, plus more for garnish

  • 2 tablespoons lime juice


  1. In a zip-top bag, combine one-third of the garlic, the olive oil, a large pinch of salt and pepper, and the shrimp. Marinate for 1 hour in the refrigerator.

  2. Meanwhile, add the remaining garlic, the orange juice and chipotle to a saucepot over medium heat. Bring to a boil and cook until reduced to a thin glaze, 10 to 13 minutes. Remove from the heat and let cool slightly.

  3. Heat a grill pan over medium-high heat. Remove the shrimp from the marinade, letting the excess drip back into the bag; discard the marinade. Place the shrimp on the hot grill pan and cook until opaque on both sides and grill marks appear, about 2 minutes per side.

  4. Remove the shrimp to a bowl, add the orange glaze, cilantro and lime juice, and toss to coat. Transfer to a serving platter and serve with lettuce greens, white rice, or baguettes.

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