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Citrus Crusted Shrimp with Ginger Starfruit & Rum

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

30 min

Ready

40 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
12 each shrimp
large
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2 each lemons
zested and juiced
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2 each limes
zested and juiced
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1 each jalapeño pepper
diced
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1 tablespoon white peppercorns
crushed
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1 tablespoon kosher salt
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2 tablespoons brown sugar
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1 tablespoon olive oil
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1 teaspoon ginger root
sliced
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2 each starfruit
crosswise
*
2 ounces rum
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Ingredients

Amount Measure Ingredient Features
12 each shrimp
large
* Camera
2 each lemons
zested and juiced
Camera
2 each limes
zested and juiced
Camera
1 each jalapeño pepper
diced
* Camera
15 ml white peppercorns
crushed
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15 ml kosher salt
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3E+1 ml brown sugar
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15 ml olive oil
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5 ml ginger root
sliced
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2 each starfruit
crosswise
*
57.8 ml/g rum
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Directions

STEP ONE: The zest is the colored part of the lemon and lime rind.

Use a vegetable peeler to remove it, then chop it finely.

STEP TWO: Peel shrimp and butterfly by cutting lengthwise so that shrimp open like a book and lie almost flat.

Don't cut them in half.

STEP THREE: Combine lemon and lime zest, jalapeno, and white peppercorns and set aside.

STEP FOUR: Combine lemon and lime juice with brown sugar in a small saucepan and simme until 3 tablespoons are left.

Add the salt and zest mixture. Cook for one more minute and remove from heat.

Moisten with 1 tablespoon olive oil and l cool.

STEP FIVE: Press the mixture onto both sides of the butterflied shrimp, then sear in olive oil.

Cook for one minute, then add the starfruit and ginger.

Add the rum, swirl it around in the pan for a few seconds, and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 104g (3.7 oz)
Amount per Serving
Calories 10627% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1749mg 73%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 8%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 53%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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