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Pan Roasted Shrimp With Orange, Arugula, and Tarragon

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“Food & Wine”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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