I was born and raised in New Jersey and I was fortunate enough to grow up with a beach house. With this luxury came a childhood of fishing, crabbing, clamming, etc. From a young age I had a fond love of seafood, and still do. If I could eat seafood every single day, I would. However, it’s not as easy to eat seafood everyday out here in Colorado where the price of seafood skyrockets.
So, when I do eat seafood here, I like to do it right. Enter: Brown Sugar Shrimp with Orange Butter Sauce.
The sauce in this recipe is insanely good. The sweetness of the brown sugar mixed with the citrus flavor of the orange and the deliciousness of the butter & garlic combination is incredible. You’ll definitely want to serve this shrimp with rice so that you can soak up all of those good juices as much as possible.
- ½ cup unsalted butter
- 2 teaspoon fresh thyme
- 1 tablespoon light brown sugar
- zest of one orange
- 2 cloves minced garlic
- 2 lbs. raw shrimp, peeled with tails removed
- salt and pepper to taste
- Heat the butter in a medium skillet over medium-low heat.
- Once the butter is melted, add the thyme leaves and brown sugar to the skillet. Stir and simmer for 5 minutes.
- Remove the skillet from heat and stir in the orange zest. Pour the buttery mixture into a bowl and let it rest as you prepare the shrimp.
- In the same skillet (with a coating of the butter remaining), add the garlic and saute for 1 minute or until fragrant.
- Add the raw shrimp: Cook for 3-5 minutes (or until the shrimp is no longer translucent) over medium heat.
- Strain the thyme leaves and zest from the butter sauce (optional) and pour butter sauce over shrimp.
- Stir and let simmer for 1 minute.
- Serve warm over rice.
Adapted from Pinch of Yum.