So what do I add to this recipe to satiate my bottomless pit of a teenage son?

I’ll add a side of buttered rice, a spinach salad, and some type of bread to help satisfy his bottomless stomach and ensure I get a few bites of my favorite meal. You can also cut up some extra oranges to serve alongside this dish. It’s an easy simple side that continues to complement the meal. Drop some orange and lemon slices in sparkling water as the perfect paired beverage.

While I’d be happy to live off shrimp and oranges I have to plan a variety of side dishes to go along with it to keep the kid happy.

I hope you enjoy this recipe as much as we do!

 

INGREDIENTS

1 tablespoon olive oil

1 cup fresh orange juice

1/2 cup fresh lemon juice

3 garlic cloves, minced

1 tablespoon finely chopped onion

1 tablespoon chopped fresh parsley

1/2 teaspoon freshly ground black pepper

3 pounds medium shrimp, peeled and deveined

1 medium orange, cut into wedges

1 medium lemon, cut into wedges

 

INSTRUCTIONS

In a medium bowl, whisk together the olive oil, orange juice, lemon juice, garlic, onion, 2 teaspoons of the parsley and pepper.

Pour the mixture into a large skillet set over medium heat. Bring to a simmer and cook until reduced by half, 5 to 8 minutes.

Add the shrimp, cover, and cook until they turn pink, about 5 minutes.

Top with the remaining parsley. Serve with the orange and lemon wedges on the side.

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Quick tip: Shrimp is a great way to add protein to your diet. Don’t shy away from it. Three ounces of baked or broiled shrimp provides about 20 grams of protein

Recipe and image courtesy of Framed Cooks