This recipe was featured in Trolling for Options.
Karen Mayo | Guadalupe Valley EC
1/2 cup butter
1 orange, peeled and sliced
1/2 cup frozen orange juice concentrate
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 tablespoon Sriracha sauce (or to taste)
1 pound large, raw, peeled shrimp
Lemon wedges for serving (optional)
- Preheat oven to 350 degrees. Melt butter in saucepan. Add orange slices, orange juice concentrate, spices and Sriracha sauce. Simmer until the orange slices break up.
- Pour sauce over the shrimp in an ovenproof dish.
- Bake uncovered for about 20 minutes until the shrimp turns pink.
Servings: 4. Serving size: 3 ounces. Per serving: 352 calories, 22.55 g protein, 23.46 g fat, 14.48 g carbohydrates, 5.35 g dietary fiber, 504 mg sodium, 0.65 g sugars, 40 mg cholesterol
Tips:
Sriracha is available in most grocery stores’ Asian food section.
