Sauteed Shrimp with Maple, Blood Orange & Ginger Sauce

Another one of my favourite super simple and quick shrimp recipes packed with flavour. I use peeled, deveined, tail-on frozen sustainably farmed white shrimps and thaw the shrimps in the fridge from the night before. You can remove the tails or leave them on! I serve this dish with a side of saffron-spinach-dill Basmati rice pilaf and a large green salad.


40 Large Shrimps (about 1.5 LB)
1 Tbsp. Arrowroot Powder
2 Tbsp. Ghee or Coconut oil (I use half and half)
Finely Chopped Fresh Herbs (e.g. Basil, Parsley) for garnish

1 Tbsp. Maple Syrup
1 Tbsp. Saffron Water
1 Tbsp. Water
1/2 – 1 Tsp. Salt (start with less and you can add more at the end if you like)
Zest and Juice of 1 Large Blood Orange
1 – 1.5 Inch Piece Fresh Ginger (finely grated)
1 Tsp. Arrowroot Powder
Freshly Ground Pepper (to taste)

1. First, add all the sauce ingredients into a glass jar and shake vigorously to combine well. Set aside. You can make the sauce in advance and refrigerate until you are ready to prepare the dish.

2. Put the shrimps into a large bowl, season with a bit of salt and freshly ground pepper. Add 1 Tbsp. of arrowroot powder and mix well to coat all the shrimps.

3. Heat the oil in a large skillet and sauté the shrimps on high heat for about 3 minutes until they turn slightly pink (don’t over cook). When cooked remove the shrimps from the skillet and set aside.

4. Now turn the heat to medium and add the sauce to the same skillet. Stir the sauce until it starts to thicken. Then add the shrimps back into the sauce and stir to coat all and heat through.

5. Turn off the heat, taste and add more salt and pepper if you like and add the chopped herbs (I really like the flavour of basil in this dish, but you can also use parsley, coriander or even dill). Serve hot and enjoy!

Serves 4.

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