Pixie Tangerine Glazed Grilled Shrimp
Recipe by: Chef Tom Fraker
Recipe by: Chef Tom Fraker
Recipe - The Fairway Market Corporate
Pixie Tangerine Glazed Grilled Shrimp
Prep Time15 Minutes
Servings4
Cook Time30 Minutes
Ingredients
1 Pound Raw Shrimp, peeled; deveined
8 Melissa’s Ojai Pixie Tangerines, juice only
1 Chipotle Pepper in Adobo Sauce, minced
1/4 cup Brown Sugar
1 tablespoon Corn Starch
1/8 teaspoon Sea Salt
1/8 teaspoon Freshly Ground Pepper
1/2 cup Water
Non-Stick Cooking Spray
Directions
- Prepare a hot grill.
- Season the shrimp with the salt and pepper, spray them with the cooking spray and place them on the hot grill.
- Cook the shrimp until pink and opaque, about 2 minutes per side.
- In a saucepan, add the juice from the Pixie Tangerines, the chipotle pepper and the brown sugar.
- Bring to a simmer, while stirring, to dissolve the sugar.
- Dissolve the corn starch in the water and stir into the saucepan mixture.
- Simmer until thickened, about 7 minutes.
- Remove the shrimp from the grill, brush them with the tangerine glaze and serve.
Makes about 4 servings.
Note: Refrigerate any extra glaze for another use.
15 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Bowl & Basket Cleaned & Tail-On Raw Shrimp, Large, 31-40 shrimp per bag, 16 oz
$10.99$10.99/lb
Ojai Pixie Tangerines, 1 LB Bag
$5.99$0.37/oz
Goya Chipotle Peppers in Adobo Sauce, 7 oz
On Sale! Limit 4
$2.29 was $2.49$0.33/oz
INDIA TREE BROWN SUGAR CUBES ROUGH, 12 oz
$6.74 avg/ea$0.56/oz
Davis Corn Starch, 6.5 oz
$3.49$0.54/oz
Celtic Sea Salt Light Grey Celtic Vital Mineral Blend Salt, 1 lb
$7.99$0.50/oz
Swanson White Chunk Chicken Seasoned with Lemon & Coarse Ground Pepper, 2.6 oz
On Sale! Limit 4
$3.00 was $3.49$1.15/oz
Pure Life Purified Water, 16.9 fl oz, 24 count
On Sale! Limit 4
$6.74 was $7.99$0.02/fl oz
Pompeian 100% Avocado Oil Non-Stick Cooking Spray, 5 fl oz
$5.99$1.20/fl oz
Directions
- Prepare a hot grill.
- Season the shrimp with the salt and pepper, spray them with the cooking spray and place them on the hot grill.
- Cook the shrimp until pink and opaque, about 2 minutes per side.
- In a saucepan, add the juice from the Pixie Tangerines, the chipotle pepper and the brown sugar.
- Bring to a simmer, while stirring, to dissolve the sugar.
- Dissolve the corn starch in the water and stir into the saucepan mixture.
- Simmer until thickened, about 7 minutes.
- Remove the shrimp from the grill, brush them with the tangerine glaze and serve.
Makes about 4 servings.
Note: Refrigerate any extra glaze for another use.