• Fast
• Healthy

Ingredients

1. 2 pounds large shrimp, shelled and deveined
2. 3/4 teaspoon chipotle powder
3. Kosher salt
4. 2 tablespoons extra-virgin olive oil
5. 6 garlic cloves, very finely chopped
6. 1/2 cup fresh orange juice
7. 2 tablespoons fresh lemon juice
8. 2 tablespoons fresh lime juice
9. 1/2 cup flat-leaf parsley leaves, minced
10. Lightly toasted baguette slices, for serving

Directions

1. In a medium bowl, toss the shrimp with the chipotle powder and 1 teaspoon of kosher salt. In a large skillet, heat the olive oil. Add the shrimp and cook over high heat, stirring frequently, until they begin to turn pink but are still raw in the center, about 2 minutes. Using a slotted spoon, transfer the shrimp to a plate.
2. Reduce the heat to moderately high. Add the garlic to the skillet and cook until lightly golden, about 1 minute. Add the orange, lemon and lime juices and boil until slightly thickened, scraping up any brown bits from the bottom of the skillet, about 2 minutes.
3. Return the shrimp to the pan and toss to coat with the sauce. Cook until the shrimp are white throughout, about 1 minute. Stir in the parsley and season with salt. Transfer to bowls and serve with baguette toasts.

Notes

One Serving 329 cal, 11 gm Total Fat, 1.8 gm Saturated Fat, 9 gm Carbohydrates, 1 gm Fiber.