Sweet Orange Shrimp
Interesting mix of ingredients makes for a great sauce for shrimp. I also like to use it with chicken breast cut into 3/4 chunks.
Interesting mix of ingredients makes for a great sauce for shrimp. I also like to use it with chicken breast cut into 3/4 chunks.
- Carbohydrate 108.177647869451 g
- Cholesterol 355.230201208876 mg
- Fat 21.6123281831712 g
- Fiber 6.58443695635884 g
- Protein 54.56771785885 g
- Saturated Fat 2.93861026053239 g
- Serving Size 1 1 Serving (522g)
- Sodium 1785.8878906776 mg
- Sugar 101.593210913092 g
- Trans Fat 9.73175170183814 g
- Calories 859 calories
Step-by-step
- Zest one of the oranges, squeeze juice from both. Should be about 1/2 cup of juice. Whisk in Mayo, horseradish, honey and seasoning salt.
- Pre-heat skillet, add oil and when hot add shrimp. Then add flour and mix with oil and cook for 1 to 2 minutes. Add the juice and mayo mixture, heat to bubbling and sauce thickens.
- Serve over hot, cooked white rice. Preferably Jasmin!
Prepared horseradish does the heaviest lifting in this sauce, providing a sharp sinus-clearing heat that cuts through the natural sweetness of honey and orange juice. Citrus sauces in home cooking often suffer from a cloying heaviness, but the inclusion of prepared horseradish introduces isothiocyanates, volatile compounds that stimulate the palate and balance the high sugar content.
Achieving the right sauce consistency requires careful management of the flour and oil ratio in a hot skillet. Tossing the peeled shrimp with one tablespoon of all-purpose flour directly in canola oil creates an immediate roux base as the liquid ingredients enter the pan. Cook the shrimp for precisely 1 to 2 minutes initially before pouring in the half-cup of citrus and mayonnaise mixture. Allow the pan to reach a bubbling state so the starch molecules hydrate fully, binding the fat from the 1/4 cup of light mayonnaise with the fruit juices without breaking.
Scaling this yield of two servings upward requires multiplying the horseradish and honey proportionally, though doubling the batch may extend the reduction time by 60 seconds.
