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Ingredients
For the Marinade
- 1 cup Florida Orange Juice
- ¼ cup fresh lime juice
- 1 onion, peeled and cut into strips
- 2 red bell peppers, seeded and cut into strips
- 2 yellow peppers, seeded and cut into strips
- 3 Florida Oranges, segmented
- 1 cup fresh cilantro
- 2 tsp. cumin
- 2 tsp. ancho chili powder
- Salt and pepper to taste
- 1 ½ lbs. shrimp, peeled and deveined
- 2 tbsp. grapeseed or canola oil
For Tortillas
- 12 whole wheat tortillas
- Non-stick cooking spray
- Large cloth napkin or dish towel to keep tortillas warm
Instructions
- Combine all ingredients, except shrimp and oil, in a medium mixing bowl. Season with salt and pepper.
- Toss shrimp into marinade and refrigerate for two hours.
- Remove shrimp from marinade and let drain for 5 minutes. Drain vegetables from marinade through a large colander over a sauce pot.
- Bring drained marinade to a boil, then reduce heat and simmer for 5 minutes. Set aside.
- Heat a large cast iron skillet over medium-high heat and add half the oil to pan. Add shrimp and sauté until lightly browned and cooked through.
- Remove shrimp from pan and keep warm.
- Add the other half of the oil to pan, followed by drained vegetables. Cook until onions are translucent, about 5 minutes.
- Turn the heat up to high and spread vegetables evenly throughout the pan. Vegetables will start to brown on the bottom of the pan.
- Arrange shrimp over the vegetables and add reserved marinade.
- Serve immediately with a side of your favorite guacamole and a plate of warmed whole wheat tortillas.
Warmed Whole Wheat Tortillas:
- Heat a large skillet over medium-high heat. Lightly spray one side of each tortilla with non-stick cooking spray.
- Place one tortilla, sprayed side down, into hot skillet. Cook until tortilla begins to expand, about one minute, then flip over and cook another minute.
- Place tortilla on a large napkin. Repeat until all tortillas are cooked. Stack tortillas as you cook them, then wrap with napkin and place on a serving plate.
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