How to Soak Shrimp in Orange Juice


No matter the size of shrimp, from small to jumbo, citrus-based marinades soak into them, adding more fresh flavor to this saltwater crustacean once cooked. Shrimp is a healthy source of B-vitamins, protein, iron and omega-3 fatty acids, while orange juice is filled with vitamin C. Combining these ingredients offers a nutrient-rich and versatile meal component that can top salads, pastas, stir-fry dishes, tacos and grilled fare within minutes.

Things You'll Need

  • Knife
  • Fork (optional)
  • Water
  • Paper towels
  • Bowl
  • Seasonings (optional)
  • Whisk
  • Food thermometer (optional)
  • Pull off the head and legs of the shrimp. Hold the tail to remove the outer shell from the body. Pull the tail off, if desired. Cut a slit into the back of the shrimp and pull out the dark vertical vein with the tip of the knife or a fork tine. Discard the veins. Rinse the shrimp off thoroughly to clean and pat them dry.

  • Pour one part orange juice per three parts shrimp into a bowl. Add ingredients such as lime or lemon juice, soy sauce or seasonings including salt, pepper, oregano or chili powder for added flavor. Whisk the mixture together.

  • Submerge the shrimp in the orange juice mixture and marinate them in the refrigerator, as suggested by the University of Clemson Cooperative Extension, for at least 10 minutes.

  • Grill the shrimp on skewers or in a grill pan on a preheated grill or saute the shrimp in a non-stick skillet on the stove top on high heat. Test the doneness with a food thermometer or by checking the color and texture. Shrimp is cooked safely when it turns opaque and firm, with an internal temperature of 145 degrees Fahrenheit, in accordance with U.S. Food and Drug Administration preparation recommendations.

Tips & Warnings

  • According to the U.S. Food and Drug Administration, leaving shrimp out of the refrigerator for more than one hour can cause bacterial growth.
  • Clemson University Cooperative Extension recommends discarding marinade juices after marinating shrimp because of the risk of bacterial growth.
  • According to Clemson University Cooperative Extension, shrimp shells and meat turn a reddish hue and have firm meat and a mild odor when cooked.
  • Overcooking shrimp leads to a tough and rubbery texture and loss of flavor.

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