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For Electric Cooperative Members

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


Sriracha is available in most grocery stores’ Asian food section.