Summer Citrus Recipes: Featuring Florida Orange Juice


Disclosure: This blog post is sponsored by the Florida Department of Citrus. All opinions are my own.

Hip hip hooray- the rain has stopped here in Texas (at least for now) and the sunshine is just gorgeous. Not only is there more natural light for photos, BUT this bright and cheery weather calls for bright and cheery food. Enter Citrus. I love me some citrus- especially oranges. And I couldn’t be more thrilled to partner with the Florida Department of Citrus for this post- because Florida Orange Juice is such an amazing addition to breakfast, lunch and dinner recipes.
These 3 recipes have one thing in common- they all are made with Florida Orange Juice. Florida OJ has the Amazing 5 your body needs- Vitamin C, Potassium, Folate, all with great taste and no added sugar!
Did you know that an 8 oz. glass of Florida Orange Juice counts as one of your daily recommended servings of fruit? One of my favorite recipes with Florida OJ is this Florida Orange Juice Sunburst Smoothie. The color is GORGEOUS and I love the versatility of being able to use your favorite frozen fruit- my fav is frozen mango or peaches but the options are endless. If looking for a protein boost, toss in a half cup of plain Greek yogurt!
Visit Florida Juice’s website to learn more about the Amazing 5 and Florida Orange Juice recipes to try at home! Another one of my favs are these Florida OJ Blueberry Muffins. To rev up the nutrition even more, I used whole wheat flour and added a little apple sauce (1/4 cup) in place of half the butter. They turned out awesome and the bright Flo-J flavor was totally the star. Make a batch of these for kiddos to snack on or as a grab-n-go breakfast.
Now here’s the really fun part- including Florida OJ in meals goes beyond the glass or breakfast items. And these Zesty Shrimp and Orange Fajitas are the perfect example of the versatility and nutrition FlOJ has to offer. 
This recipe is PACKED with veggies and perfect for a campfire (foil packs anyone?) or preparing in a cast iron skillet in or outdoors!
KISS Tip: If creating foil packs: Take 6, 12inch long foil pieces and drizzle with oil. Drain the marinade and put all ingredients (minus guacamole + tortillas) in foil then fold the packets crosswise (horizontal) and roll/seal the edges to make sure all food is tight inside. Place on a high heat grill for 10-15 minutes and enjoy!
These veggies are marinated in Florida OJ, chili powder, cumin and lime juice!
KISS Tip: Swap out your proteins; sub chicken, salmon or beef for shrimp!

Zesty Shrimp and Orange Fajitas
Used with permission by The Florida Department of Citrus
Serves: 6
Time: 30 minutes

Ingredients
For Marinade:
1 cup Florida Orange Juice
1/4 cup fresh lime juice
1 medium onion, peeled and cut into 1/4-inch strips
2 medium red bell peppers, seeded and cut into 1/4-inch strips
2 medium yellow peppers, seeded and cut into 1/4-inch strips
3 oranges, peeled and segmented
1 cup fresh cilantro leaves
2 teaspoons cumin powder
2 teaspoons ancho chili powder
Salt and pepper to taste

24 10-to-15 count shrimp (about 1 1/2 pounds), peeled and de-veined
2 tablespoons grapeseed or canola oil

For Tortillas
12 6- or 8-inch whole wheat tortillas
Non-stick cooking spray
Large cloth napkin or dish towel to keep tortillas warm

Instructions
1.) Combine all ingredients, except shrimp and oil, in medium mixing bowl. Season with salt and pepper. Toss shrimp into marinade and refrigerate two hours.

2.) Remove shrimp from marinade and let drain for 5 minutes. Drain vegetables from marinade through a large colander over a saucepot.

3.) Bring reserved marinade liquid to a boil, then reduce heat and simmer 5 minutes; set aside. Heat large cast iron skillet over medium-high heat. Add half the oil to pan.

4.) Add shrimp and sauté until lightly browned and cooked through. Remove shrimp
from pan and keep warm. Add the other half of the oil to pan, followed by drained vegetables. Cook until onions are translucent, about 5 minutes. Turn heat up to high and spread vegetables evenly throughout the pan. Vegetables will start to brown on the bottom of the pan.

5.) Arrange shrimp over the vegetables and add reserved marinade.

6.) Serve immediately with a side of your favorite guacamole and a plate of warmed whole wheat tortillas.

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6 Responses

  1. So many creative ways to use OJ! That marinade sounds amazing, I’d love to try that with some plant protein (I’m thinking tempeh would be great!).

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