Pan Roasted Shrimp With Orange, Arugula, and Tarragon Recipe

Name: Pan Roasted Shrimp With Orange, Arugula, and Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large seedless oranges; 16 jumbo shrimp, shelled and deveined (about 2 pounds); ¼ cup olive oil; 2 tablespoons tarragon leaves; 1 teaspoon kosher salt; ½ teaspoon fresh ground pepper; ½ teaspoon minced garlic; ½ cup fresh orange juice; 2 tablespoons champagne or 2 tablespoons white- wine vinegar; 2 bunches arugula, trimmed; 1 small red onion, sliced into rings

Servings: persons

2 large seedless oranges
16 jumbo shrimp, shelled and deveined (about 2 pounds)
¼ cup olive oil
2 tablespoons tarragon leaves
1 teaspoon kosher salt
½ teaspoon fresh ground pepper
½ teaspoon minced garlic
½ cup fresh orange juice
2 tablespoons champagne or 2 tablespoons white- wine vinegar
2 bunches arugula, trimmed
1 small red onion, sliced into rings

1
Preheat the oven to 425.
2
Finely grate the zest of 1 orange.
3
Using a sharp knife, peel both oranges, removing all of the bitter white pith.
4
Thinly slice the oranges crosswise; set aside.
5
In a large bowl, toss the shrimp with 2 tablespoons of the olive oil, 1 tablespoon of the tarragon and the salt, pepper and garlic.
6
Heat a large ovenproof skillet.
7
Add the shrimp in a single layer and cook over moderately high heat, stirring, for 1 minute.
8
Remove the skillet from the heat.
9
Roast the shrimp in the oven for 2 minutes.
10
Using tongs, turn the shrimp and add the orange juice and zest.
11
Roast for another 1 to 2 minutes, or until the shrimp are opaque throughout.
12
Meanwhile, in a large bowl, whisk the vinegar into the remaining 2 tablespoons of oil.
13
Whisk in the juices from the shrimp.
14
Add the arugula and toss; transfer the salad to plates.
15
Arrange the shrimp, oranges and onion on the salads, garnish with the remaining tarragon and serve.

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large seedless oranges, 16 jumbo shrimp, shelled and deveined (about 2 pounds), ¼ cup olive oil, 2 tablespoons tarragon leaves, and more.

Yes, Pan Roasted Shrimp With Orange, Arugula, and Tarragon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan Roasted Shrimp With Orange, Arugula, and Tarragon

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