Tangerine Shrimp


1 ½-2 lbs raw shrimp, peeled and deveined

2 Tbsp Flying Olive MILD Single Varietal Extra Virgin Olive Oil of Choice

2 large cloves garlic, minced

2 Tbsp fresh ginger, minced

1 cup tangerine juice, freshly squeezed

¼ cup Flying Olive Serrano Honey Specialty Vinegar

2 Tbsp light brown sugar

½ tsp sea salt (I used Salts of the Earth* Arranbiata di Roma sea salt to spice mine up at the end)

½ tsp-? Flying Olive Cayenne Red Chili Extra Virgin Olive Oil (the ½ tsp barely adds any spice. You can add more at the end, or the Arrabiata di Roma sea salt if everyone likes their food at different spiciness levels)

2 tangerines, peeled into sections

2 tsp cornstarch

A sprinkling of ground nutmeg, if desired

¼ cup chopped fresh cilantro, leaves only, for garnish


Clean the shrimp and set aside. Add the Flying Olive mild Single Varietal of Extra Virgin Olive Oil to the minced garlic and ginger andset aside.

Whisk together the tangerine juice, Flying Olive Serrano Honey Vinegar, brown sugar, salt, and Flying Olive Cayenne Red Chili EVOO together in a small bowl. Set aside.

Mix the cornstarch with 2 tsp water and stir until blended. Set aside.

Heat a large skillet to high heat. When hot, add the garlic, ginger, and Flying Olive EVOO mixture to the skillet. When the garlic begins to brown in about a minute, add the shrimp. StIr and toss for about 3-5 minutes, depending on the size of your shrimp. until the shrimp turns white in the center (cut into one). Add the tangerine juice mixture and the tangerine segments. Bring to a boil, and then stir in the cornstarch and water. Reduce heat. Cook for about 1 minute, stirring constantly, until the sauce begins to thicken.

Transfer to serving plates. (In the photo, we had it over brown rice.) Grate or sprinkle a little nutmeg over the shrimp and garnish with chopped cilantro.

Submitted by Barb L.

*Available in the Eastgate Store