Prep Time:15 mins
Cook Time:10 mins
Chill Time:30 mins
Total Time:55 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 4

Calories 527

% Daily Value *
Total Fat 28g35%
Saturated Fat 10g49%
Cholesterol 270mg90%
Sodium 1308mg57%
Total Carbohydrate 45g16%
Dietary Fiber 7g26%
Total Sugars 29g
Protein 29g58%
Vitamin C 192mg214%
Calcium 243mg19%
Iron 1mg6%
Potassium 791mg17%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.


  1. 1 pound extra-large shrimp (26 to 30/pound), peeled, tails on if favored, deveined
  2. 1/four cup olive oil
  3. 1 teaspoon orange zest
  4. 2 tablespoons orange juice
  5. 1/2 teaspoon lime zest
  6. 2 tablespoons lime juice
  7. 2 cloves garlic, minced
  8. 1/4 teaspoon salt
  9. 1/four teaspoon freshly floor black pepper
  10. 1 orange, reduce into wedges
  11. four sprigs sparkling thyme
  12. 1/four cup butter, softened


Put shrimp in a zipper-top bag set in a shallow dish. Add oil, 1/2 teaspoon orange zest, the orange juice, lime zest, lime juice, and garlic. Seal bag; flip to coat. Chill at least half-hour or up to one hour.

Preheat an out of doors grill to medium heat (350 degrees F to 375 stages F/one hundred seventy five ranges C to one hundred ninety stages C). Remove shrimp from marinade, discarding marinade. Thread 6 to 7 shrimp onto every of 4 skewers. Sprinkle with salt and pepper.

Oil grill grates. Arrange skewers; orange wedges, reduce sides down; and thyme on grill. Grill thyme simply until lightly charred, approximately 15 seconds. Cover grill. Grill skewers and orange wedges, turning midway thru, until shrimp are opaque and orange wedges are lightly charred, 6 to eight minutes.

Strip thyme leaves from sprigs; coarsely chop. Stir 1 teaspoon chopped thyme and final 1/2 teaspoon orange zest into butter.

Spread citrus-thyme butter over shrimp and serve with orange wedges. Garnish with last thyme.