Shrimp With Orange Chipotle Honey Mustard Sauce

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A Santa Fe School of Cooking recipe, published in New Mexico Magazine, June, 2012.”

Ingredients Nutrition

  • Sauce
  • 1 six-ounce can frozen orange juice concentrate, thawed
  • 2 -3 tablespoons canned chipotle chiles and adobo liquid (to taste)
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 teaspoon minced garlic
  • 13 cup packed coarsely chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 12 teaspoon salt (to taste)
  • Shrimp
  • 2 to 3 tablespoons vegetable oil
  • 2 lbs shrimp, peeled and deveined (32 to 36 shrimp)


  1. Prepare sauce: Puree all ingredients in blender until smooth. Makes about 1 1/2 cups sauce.
  2. Prepare shrimp: Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Add about 1/4 of the shrimp and saute until pink and just cooked through (2 to 3 minutes). Placde cooked shrimp in large serving bowl or on a platter. Continue cooking another 1/4 of shrimp, adding more oil if needed. Repeat until all shrimp have been cooked, then pour sauce over shrimp and toss to combine well. Serve warm.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a