Orange-Glazed Shrimp Skewers With Chipotle Vegetable Medley Recipe

Light yet satisfying shrimp pairs swimmingly with veggies. It cooks quickly, too, making it a good option for weeknight meals or anytime. And the veggie side handily cooks on the grill as well–in a foil packet.

These zesty shrimp and smoky veggies are infused with the flavors of Mexico, notes local chef and cookbook author Robin Asbell, who contributed this recipe to Real Food. A bowl of guacamole, salsa and chips, Spanish rice, or a cucumber salad rounds out the meal deliciously alongside a Mexican beer or lime Margarita.

Orange-Glazed Shrimp Skewers with Chipotle Vegetable Medley

Makes 6 Servings

Orange-Glazed Shrimp
1 tbsp. orange zest
34 c. fresh orange juice, including pulp
3 tbsp. lime juice
6 tsp. garlic, minced
1 tsp. hot pepper sauce
1 tsp. salt
2 tbsp. sesame seeds
3 large navel oranges, cut into eighths
36 large shrimp, peeled and deveined

Chipotle Vegetable medley
6 small zucchinis
3 medium yellow bell peppers, cut in 34-inch-thick chunks
3 medium yellow squash, cut in 34-inch-thick chunks
1 medium onion, slivered
2 tbsp. olive oil
1 small chipotle chili canned in adobo, minced
2 tsp. dried oregano
12 tsp. salt

Soak 24 bamboo skewers in water at least 30 minutes, if using. Or, use metal skewers.

For Orange-Glazed Shrimp: Stir together orange zest, orange juice, lime juice, garlic, hot pepper sauce, salt, and sesame seeds. In a medium bowl, toss marinade with shrimp and oranges to coat. Chill 30 minutes.

For Chipotle Vegetable Medley: While shrimp is chilling, tear six 12-by-12-inch squares of foil and reserve. Combine vegetables in a large bowl and drizzle with oil. Add chipotle, oregano, and salt. Toss to coat and mix well. Portion vegetables among foil pieces, piling in center of each square. Pull sides up to meet and crimp, then crimp ends to make a flat packet.

Cook vegetables in a cooler zone on the grill about 30 minutes, turning every 10 minutes. Open a packet carefully (it may release steam) and test vegetables for tenderness.

Put remaining shrimp marinade in a small pan. Bring to a boil until thickened, about 2 minutes. Prepare skewers, alternating shrimp and orange pieces.

Prepare a charcoal fire. When coals are white, brush skewered food generously with marinade. Place on oiled grill over heat and cook 2 to 3 minutes per side. When shrimp are pink and firm, transfer to a platter, drizzle with remaining sauce, and serve with vegetables. (Alternatively, broil skewers 4 inches from heat 2 to 3 minutes per side and serve drizzled with marinade.)

Nutrition info Orange-Glazed Shrimp Skewers with Chipotle Vegetable Medley (Per Serving): Calories 228 (70 From Fat); Fat 8g (Sat. 1g); Chol 76mg; Sodium 1009mg; Carb 30g; Fiber 6g; Protein 14g

Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine, and spirits. She rarely meets a chicken she doesn’t like, and hopes that her son, who used to eat beets and Indian food as a preschooler, will one day again think of real food as more than something you need to eat before dessert and be inspired by his younger brother, who is now into trying new foods.