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I am in love with sweet and savory dishes, and this recipe is just that. I will be putting this on regular rotation in the our household. Gracias!
First things first: IT’S FRIDAY.
Do you love Fridays or what?! Gee whiz gosh golly gee, I can’t get enough of them. I still work all weekend (bloggity blogga), but Friday nights are always my most favorite time of the whole week. I have always loved the feeling of working really hard all week and then Friday night knocking on my door and being released from the daily grind for two whole days. Better yet, there’s the anticipation of getting 8-200 hours of sleep. It’s not my best quality, but I have a little bit of a selfish time-hog mentality about Fridays – if we’re hanging out on Friday night or Saturday morning before 11am, you are probably my favorite person in the world. Fridays are my least favorite night to socialize like a normal person, unless you count books and TV and pizzas and stretchy pants as socializing. Sometimes I wonder-worry: what is going to happen when we have little people in our family and I can’t be a time-hog anymore? Oh, no. But oh, yes. Babies. ❤
Anyways. Friiiday, Friiiday, gotta get down on Friday.
Also gotta get down with this orange brown butter sauce. Here’s the deal: we ate something like this on vacation, and now I’ve recreated a really simple at-home version, and now I’m going to show you the rest of our vacation pics. Fridays are just a little more buttery and a little more fun.
The first part of our Arizona trip was spent and my Grandparent’s house, and the second relaxation destination was Montelucia Resort and Spa. Pictures of part one can be found right on over here.
After a few days at each of these places, we hopped on over to our final resting place. Er, wait. You know what I mean.
Royal Palms Resort and Spa
We spent the last part of our vacation at the idyllic Royal Palms. This place was a garden paradise. Exhibit A: one of the private patios in our suite, complete with fountain, lounge chairs, and stunning greenery and flowery all around.
The resort has a boutique feel to it because of all the unique details used to decorate and create the vibe of the hotel. There were lots of great textures, like reclaimed wood and tarnished bronze and wrought iron and marble.
Plus, you guys. The flowers, trees, and natural beauty of the place was just out of this world. It’s a small resort so you always kind of feel like you’re walking through the secret garden and you never really know where you’re going to end up, but it wouldn’t even matter if you got lost forever because it’s so incredibly beautiful.
I tried not to obsess but I definitely obsessed.
There was, naturally, a lot of this going on, including unpictured cheese plates and cucumber waters, especially since this great patio was connected to the suite that we stayed in. HELLO.
Our gorgeous suite really felt like some kind of secret garden hideaway, with all the doors, arches, windows, vines, and flowers. And it was tucked back off the main flowery path just enough to feel extremely private and quiet. I like quiet. A lot.
And the resort restaurant – T.Cook’s. Get a load of this —> Parsnip Agnolotti with Lobster and Orange Brown Butter Sauce. That, my friends, was otherworldly.
And this is the part where I ate all the apple fritters. Oh my gosh. Fancy restaurant APPLE FRITTERS. I have a thing for fried food dipped in sauce.
I think our dinner was something like 300 hours long. On purpose. It’s so nice to just sit, and talk, and eat, and talk, and eat… The ambiance of this place made you want to just curl up and live at your little table. Outdoor patio with the mountain in the background, little lights strung around, a crackling fireplace, and FOOD. I think that’s all you really need to live, right?
What a great place to stay. Thank you for showing us a great time, Royal Palms!
(PS. This hippity hop hotel has a really fun Instagram account with lots more pictures of the resort – check it out! but beware. It will make you seriously contemplate booking a ticket to Arizona, like, now).
Back to real life and food. Here’s this barely spicy shrimp, drenched in that finger licking good orange brown butter sauce, and a free pass to do whatever you want tonight because, like we talked about, FRIDAY.
Orange Brown Butter Shrimp
- Total Time: 25 minutes
- Yield: 8 1x
Description
Orange Brown Butter Shrimp – a 15 minute, 6 ingredient meal that’s nice enough for company!
Ingredients
- 1/2 cup butter
- 1 teaspoon fresh thyme
- zest of one orange
- 2 teaspoons minced garlic
- 2 lbs. raw shrimp
- 1/2 teaspoon chili powder
- salt and pepper to taste
Instructions
- Heat the butter in a medium skillet over low heat. When the butter is melted, add the thyme leaves. Stir and simmer, keeping the heat low (it burns easily), for 5 minutes or until the butter reaches a golden brown color. Remove from heat and stir in the zest. Pour the butter into a small bowl and let it rest for a few minutes.
- In the same skillet, with a light coating of the butter remaining, add the garlic and saute for 1 minute. Add the raw shrimp and the chili powder; shake or toss in the pan for 3-5 minutes or until the shrimp is no longer translucent. Serve with the butter and pasta, grains, rice, or a salad.
Notes
I used salted butter – it was very salty but I loved it. If you want to control the saltiness, choose unsalted butter and add salt to taste.
- Prep Time: 10 mins
- Cook Time: 15
- Category: Dinner
- Cuisine: American
Keywords: shrimp recipe, orange shrimp, butter shrimp
Well, I made this recipe. Sounded so good, tasted so less than average. Deleted it from my pin saves. Sorry.
I sure hope this is delicious. I went to the store and bought all of the ingredients, but when I came back to the recipe most comments were about your vacation, Sounds good though and I cannot wait to try it. My husband and I are both shrimp lovers.
Terribly bland… I was excited to try this recipe, but I’m sorry to say I was very disappointed. It needed lots of help to make it taste better.
Wow, This Looks so good, I love your idea, your recipe idea is different to other idea so thank you so much to share your recipe idea……….
Hey Lindsay! I’m new to our blog and I’m already in love with how your recipes came out.
Do you think adding honey would work with this recipe?
This looks really good. I’m wondering what to pair it with…what do you suggest? If I wanted to put it on a salad, what dressing would you suggest with it?
Suzanne Goodson Perkins’s photo.
I Made this last night and it was a huge hit. I tried to download a picture but couldn’t. You can see it in my facebook group…. Let’s get cookin’ … Thanks for the wonderful recipe… I shared it with all my friends!
I made this recipe tonight and was delicious . My question is — Can something be used instead of a stick of butter. And still obtain the same flavor?
Hi Sal! The base of the recipe is really the browned butter with its nutty flavor, so there isn’t a great alternative to reach the same taste.
I too am a lover of fried foods and sauce!???? I can’t wait to make this for my anti-salt family! Lol thanks Terri
I made this tonight. Loved the orange flavor. I will make it again but will probably add a bit more spice. Something like a Cajun seasoning or something like that.
Sounds yummy, Odette!
How much zest of the Orange do you use?
Hi, Amanda! We zest one orange until there is almost no orange color left on the outside. It all depends on how big your orange is and how much orange flavor you want in the dish. 🙂
Hi Lindsay, I’m planning to give this recipe a try tonight. My family loves cajun shrimp, so I was just wondering how you thought this recipe would taste if I used cajun seasoning instead of chili powder. Thanks!
Sounds great Cyndi!
I just made this and OH MY GOD it was good. And so incredibly easy. I am still teaching myself to cook, and it was a perfect thing to boost my confidence in the kitchen. Your recipes are amazing, really.
That makes me so happy! Thanks Chelsea!
Haha! I feel the exact same way about Friday nights! Your recipe looks delish, but I am still dying laughing about your Friday nights descriptions. I totally get it!!!
oops, didn’t see I could rate it, so here you go.
Hi, I found this on Pinterest and had saved it for a while. I am not a shrimp person. But my family loves shrimp and I thought this would be a great change to the traditional shrimp cocktail. It smelled so good I decided to try it with my family. You have made a shrimp lover out of me. I will definitely make this again and eat it again! Thanks.
Thanks for the comment – I’m so glad to hear that you liked it Lynnea!
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This looks easy enough that I might even make it! Now I’m hungry here at midnight…..thanks Lindsay.
I am in love with sweet and savory dishes, and this recipe is just that. I will be putting this on regular rotation in the our household. Gracias!
Lindsay, that place looks totally amazing! I want to go there, like immediately. And I would eat and eat and gain like 84390 pounds. But that’s fine because I’d be so gosh darn happy skipping throughout the secret gardens it would be worth it.
So let’s talk brown butter and how it makes everything taste faaaabbbbulous. I may have to hunt for shrimp … pretty sure Ohio isn’t the place to buy that right now! 🙂
ok, this recipe sounds AMAZING, and I LOVE all the absolutely adorable vacation photos!! I’m definitely keeping this post in mind when making plans for our vacation, because it looks so amazing!
It was awesome – you would love it! Thanks for the comment Phi!
I absolutely LOVE your recipes – thank you! Made your cinnamon swirl bread yesterday and have hoarded the last few perfect chocolate chip cookies for a snack later! I definitely NEED to make these shrimp tonight but I have one eensy little question. Do you remove the butter sauce from the skillet before you sauté the shrimp or sauté them in the butter? Really don’t want to mess these up – looks like a perfect dinner idea!
Yes, I set the butter aside but left a little bit in the pan for sauteeing. Then just poured the sauce over when the shrimp was done. 🙂
Can I just say I love your blog? The recipes, photos, writing…sometimes I feel like I’m just hanging out with a good friend when I read your blog (which is such a great feeling). Definitely doesn’t hurt that you are a Twin Cities girl, either-I’m in SLP. Thanks for doing what you do!
Yay! Thanks Erica – glad to meet you, neighbor!
This shrimp looks delish! Pinned! But onto your vaca pics!! Gorgeous! It looks like a relaxing paradise!
Oh and I do consider reading, eating take-out and watching TV a Friday night well spent! Where would I be without my evening stretchy pants? Ahhhh. I can feel the relaxation already!