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Lilly’s Table

 
 
Rainbow Saute
Brown Rice
© Lillys-Table.com Photo of Orange-Ginger Prawns
 

Tags: Nut Free Low-Glycemic Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Orange-Ginger Prawns

from Orange Prawns with Rainbow Saute, the Week of January 29, 2012.
View the previous or next recipe for this meal.

A glaze like coating surrounds these shrimp with an essence of orange & ginger. The zest of the orange is the star ingredient. If you are without a handy-dandy microplane or grater, you can peel the orange thinly avoiding the white pith and then finely chop it. When purchasing shrimp, seek it out from the US or Canada. Lately, imported shrimp is regularly coming from unsustainable farms that use high levels of antibiotics and other containments worth avoiding.

Ingredients

  • 1 whole orange, washed and dried
  • 1 inch piece ginger, peeled and finely minced or grated
  • ¼ cup cornstarch, or tapioca flour
  • ½ teaspoon salt
  • 8 ounces shrimp
  • 2 tablespoons coconut oil, or other high heat nut oil
  • ½ cup white wine

Serving Size: 2 People

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Preparation Instructions

Zest the orange with a microplane or grater. If you do not have one of those, peel the orange avoiding the white pith and then chop as finely as possible. Use the microplane or grater to zest the ginger, too. If not available, again finely mince the ginger. Toss the zest with half the ginger, cornstarch, and salt.

Juice the remaining orange.

Peel the shrimp or leave the tails on if desired. Rinse and pat dry.

Toss the shrimp lightly in the cornstarch mixture. Toss in a wire mesh strainer or colander, to shake the excess cornstarch off.

Heat the oil & remaining ginger in a large saute pan or skillet over medium heat.

Lay the shrimp in the oil. Sear on one side for about 2-3 minutes and flip over. Sear for another minute and then pour in the orange juice and white wine. Toss lightly for a minute and then serve with any remaining sauce.