This simple, bright, and fresh shrimp recipe is ready in about 15 minutes, making it an easy dinner for anyone on the go or the perfect appetizer to take to a party. The lush orange and lemon citrus sauce coating the pan-seared shrimp leaves out the butter and cream but will still have you dipping your bread in for more.
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“We were having a hot spell and I was looking for something light for dinner. This recipe sounded delicious. I chilled the shrimp after cooking and emulsified the cooking sauce for dressing and served it over mixed salad greens. It was just what I was looking for. The perfect for a light meal on a hot evening. Thank you.” ~Jamie, FoodieCrush reader
Insanely Juicy Shrimp in Just 15 Minutes!
I’d have to say one of the most common complaints I hear about cooking at home is when you suddenly realize it’s one of those days when dinner slips up in front of you and you have absolutely nothing planned to cook.
I know. I’ve been there.
That all-too-common predicament is one reason why this simple shrimp recipe spoke to me, because:
- The ingredient list is short and simple.
- 99% of the time I have the ingredients in my freezer, fridge, and in my pantry.
- It’s ready in about 15 minutes.
- And it’s amazingly adaptable to be served with a variety of sides or re-invented in other dishes for just about every one of the picky eaters.
This pan-seared shrimp recipe is one of the many fast, convenient, and classic dishes shared in my fellow blogger Robyn Stone’s cookbook, Add a Pinch: Easier, Faster, Fresher Southern Classics.
After tasting this recipe I knew it was one of my favorite types: One that can be dressed up for special occasions, or dressed down for a simple weeknight dinner. It’s pretty much perfect in every way.
Enjoy! Heidi
My Tips for Pan Frying Shrimp
- Only have frozen shrimp on hand? I keep a bag in the freezer exactly for times like this, and then simply run lukewarm water directly into the bag of frozen shrimp to defrost them, draining the water and repeating the process until the shrimp have thawed, usually in about 10 minutes or so. Do NOT try to cook shrimp from frozen, or else you’ll wind up with a rubbery exterior.
- No butter? No problem! What I found totally surprising about this recipe is how lush, creamy, and utterly decadent the citrus sauce became once it reduced and cooked down by about half. And yet, no cream or butter is called for in the recipe.
- Don’t reheat any leftovers. Instead, I recommend enjoying the shrimp cold since seafood typically doesn’t reheat that well.
The Main Ingredients You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
Citrus Juice & Slices
Be sure to use freshly squeezed orange juice and lemon juice for this pan-seared shrimp recipe. Freshly squeezed makes a huge difference here!
Shrimp
The shrimp I purchased came deveined with the shells on, so a quick swipe of the shells was all that needed to be done. I like to keep the tails on for presentation sake, but feel free to remove them if you’d prefer.
I typically like to use Wild Caught Key West Pink Shrimp (10/15) because they’re bigger and sweeter than most imported from other countries. This time around I used smaller white shrimp (31/40) because it’s what I had, and, they’re cheaper by the pound.
Pan-Searing Shrimp in 3 Simple Steps
Haven’t yet learned how to sauté shrimp? Don’t sweat, it’s easy and takes just minutes to complete.
- Prepare the citrus sauce. The olive oil, citrus juices, garlic cloves, and onion are all whisked together and then cooked all at once until reduced by half.
- Add the shrimp to the pan. Medium-sized shrimp take about 5 minutes to cook. You can tell when they’re done once they turn pink and their tails curls inwards to form a backwards “C.”
- Garnish, season and BOOM! Shrimpies are on the table. 💃
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Pan-Seared Citrus Shrimp Recipe
Ingredients
- 1 tablespoon olive oil
- 1 cup fresh orange juice , (about 2 oranges)
- ½ cup fresh lemon juice , (about 3 lemons)
- 5 garlic cloves , minced or pressed
- 1 tablespoon finely chopped red onion , (or shallot)
- 1 tablespoon chopped fresh parsley
- Pinch red pepper flakes
- Freshly ground black pepper and kosher salt
- 3 pounds medium shrimp , peeled and deveined
- 1 medium orange , cut into wedges or slices
- 1 medium lemon , cut into wedges
Instructions
- In a medium bowl, whisk together the olive oil, orange juice, lemon juice, garlic, onion, 2 teaspoons of the parsley, and pinch of red pepper flakes. Pour the mixture into a large skillet set over medium heat. Bring to a simmer and cook until reduced by half, about 5 to 8 minutes.
- Add the shrimp, season with kosher salt and freshly ground black pepper, cover, and cook until they turn pink, about 5 minutes.
- Top with the remaining parsley and serve with orange and lemon slices on the side.
Notes
Nutrition
Serving Suggestions for Citrus Shrimp
As mentioned above, these pan-seared shrimp can easily be adapted for oh, so many dishes. Here are a few ideas I had once I’d made them:
- Serve with chunks of warm, buttered sourdough bread as the perfect community appetizer, as witnessed above.
- Or for party size, top the shrimp over slices of toasted garlic crostini with a slather of creamy goat cheese or ricotta for a super simple finger food.
- Toss with linguine or angel hair pasta and serve hot with a sprinkling of Parmesan cheese.
- Add cut asparagus spears or spiralized zucchini with the shrimp in the last 5 minutes of cooking, and then serve alongside white or brown rice, or a nutty farro or other favorite grain.
- Use the shrimp as a fast and easy filler for tacos with crisp Mexican coleslaw and a mango, strawberry and avocado salsa.
- Use the shrimp to make a vibrant shrimp and avocado salad (the citrus sauce doubles as the salad dressing!).
More Easy Shrimp Recipes to Try
- Garlic Shrimp Scampi
- Chipotle Lime Shrimp Bowls
- Fried Shrimp Po Boys
- Blackened Seafood Pasta
- Shrimp Scampi Pasta
- Shrimp in Thai Coconut Sauce
- Peel ‘n Eat Beer Steamed Shrimp
Discover more recipes by Robin on her site Add a Pinch, and purchase her cookbook here.
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Christopher
Honestly, was a little surprised how good this was. Made it for the salad, and wasn’t sure how it would come out. It was addictive. Didn’t do the red pepper flakes as I don’t like spice, but next time will try a tiny bit, as I can see how a little heat would work in this. My partner loves heartier, meatier dishes, and I was worried this wouldn’t satisfy him, but he was licking the bowl clean. Was super simple, and now I want to try the shrimp with rice and other dishes, and make a variation with chicken. Thank you.
Hayley
We appreciate you giving this a try and sharing your feedback with us, Christopher! Glad you and your partner enjoyed it. :)
Bestcctv
Must try it, its really delicious
Kathy Margolis
I used freshly squeezed orange juice and lemon juice and it was delicious! I cooked the shrimp ahead of time and served it on the salad cold. I did use two avocados in the salad. Everyone loved it and leftovers were great! I served it with crusty Artesian bread.
Hayley
We’re glad to hear it was a hit, Kathy!
Chesco Holly
Delicious! I too found the shrimp salad recipe on Pinterest which led me to this recipe. There is enough leftover for me make the salad tomorrow. I served this with rice and sautéed some zucchini. I wish I had some crusty bread to sop up the awesome sauce. Next time I will try serving it over linguine or orzo.
Happy to hear you enjoyed!
Kris
Delicious
Sarah
Absolutely delicious!! Even my 2.5 year old ate the shrimp, yum!! I didn’t make the avocado salad part, just the citrus shrimp but I can’t wait to try the avocado part. Such a great light meal, we will be making this again for sure.
Thanks!
Happy to hear it was a success Sarah!
Glenda
Delicious! I found the shrimp salad recipe on Pinterest which led me to this recipe. I made half for dinner tonight, served over brown rice with the sauce drizzled over the top and some crusty French bread on the side. I’ll make the shrimp salad with the other half tomorrow! Thank you!
Jamie
We were having a hot spell and I was looking for something light for dinner. This recipe sounded delicious. I chilled the shrimp after cooking and emulsified the cooking sauce for dressing and served it over mixed salad greens. It was just what i was looking for. The Perfect for a light meal on a hot evening. Thank you.
I’m glad you enjoyed it Jamie!
Patty Castello
I made this with crusty, warmed bread for my book club this week. It was a hit! Thank you!
Glad to hear you enjoyed Patty!
kalysam
Really good!!! Every one loved it; will definitely make again!!!
Liz
I rarely comment on recipes but this was easy and delicious for the whole family! I served it over egg noodles and a side of steamed broccoli (got that idea from another comment above). It sounds good over an avocado salad as well. Definitely a keeper!
So glad you enjoyed!
Mary Lou
This was very quick and easy. It turned out fine, but was pretty bland.
LynnieLynneLynne
Just made this last night for friends. We used your salad recipe with these shrimp in it…it was a hit!!
Grace
Super yummy. We were out of oranges & OJ so I subbed cranberry juice. We served over avocado salad. This was a wonderful dinner for our “Spring Ahead” evening. Thank you for your creativity!
Ashley @ Foodie Crush
Thank you Grace!
DEBRA CUNNINGHAM
My niece is just 3 years younger than me and we are trying to lose weight. The ease and delicious taste of this dish is a great addition to our menu. We simply love it. Thank you.
Ashley @ Foodie Crush
So glad it has been a good recipe for you guys!
Teresa
My husband said the sauce is so good you could just drink it! Very quick very fresh wonderful weeknight dinner We added it to salad with avocados and tomatoes as recommended on another spot on this site. Will definitely become a regular recipe we use
Carol A Opacity
How many does it serve? Any Nutrition details? Thanks, Carol
Ashley @ Foodie Crush
This recipe should serve 4 depending on serving size. Nutritional information varies based on brands of ingredients used. I recommend using an app to calculate. Thanks Carol
Sarah
Made for dinner and it was delicious! Very easy and clear instructions
Cyn
Really good! And so easy
Zelda
As delicious as this recipe is (I am making it specifically for the salad version), you really might want to re-think the title you have used, as it is inaccurate. These shrimp are cooked in a reduced liquid. They are poached, NOT seared. To sear is to cook over an intense DRY heat, sometimes with a bit of fat to prevent sticking.
Kelly
OMG! My husband and I LOVED this recipe! (I made the dressing the pan-seared shrimp along with the avocado salad..great combination of all!) My husband said it was by far the BEST salad he has ever had! (I made this and placed over spring greens). I was hoping for leftovers but not a chance, it was so good we couldn’t stop eating this between the both of us! Thank you!
Kim
This looks so colorful and yummy!!
Joanne
This recipe was absolutely terrible. It was textureless and acidic. I was so confused by the lack of ingredients. No flavour, no spice. Just acid.
Christine Edlebi
Love this recipe! Served it with whole wheat couscous. Thank you!
Mary H.
Excellent dish! I prepared this for my daughter and I when we couldn’t decide what to cook for dinner. We had it over linguine and shared some crusty bread. Will def make again and again…
Thanks!!
Sherron Hardy
This recipe is AMAZE BALLS!! I steamed some broccoli florets, seasoned them a little and tossed them into the pan with the shrimp for 5 minutes. Then, spooned the mixture over a bed of thin spaghetti. INCREDIBLY DELICIOUS!!
Amanda
I just made this over some basmati rice and white onion instead of red, added some chopped asparagus and cherry tomatoes at the last minute and it was Fantastic!! Will, for sure be making it again.
Ashley @ Foodie Crush
YUM!! Thanks for sharing!
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Sonya
I was searching for a healthy shrimp recipe and find this one. Its cool…I must try this in today for our family. Thanks for the clear instruction.
Robyn Stone | Add a Pinch
Heidi,
I am just getting back home from a family trip (where we had no internet) and was so touched to see that you’d shared this recipe and so many kind words!
These are some of the most gorgeous photos of this dish! I’m so thrilled you liked this and hope you enjoy more of the recipes in the cookbook!
I hope all of your readers enjoy this recipe – it’s a delicious, easy favorite so perfect for a busy night!
Thanks so much, Heidi. I truly appreciate you my friend!
Robyn xo
Amy
Hello, Robyn! I was wondering what would be best to serve with this recipie since some of my family members don’t like shrimp. Thanks!
Liz
Going to go on Amazon today to get Robyn’s book. This recipe looks just too fantastic for words. Can’t wait to get the book and I’ll be trying out the recipe tonight. Looks too healthy for me! Thanks a million.
Laura | Tutti Dolci
There’s nothing better than citrus with shrimp!
Anna @ Crunchy Creamy Sweet
Robyn’s cookbook looks gorgeous and I’m definitely looking forward to trying the citrus shrimp! Sounds absolutely delicious!
Sabrina
thank you for sharing this recipe, I also prefer the larger key west shrimp, love the protein, flavors and that it’s a quick recipe! You had me at bowl or cereal, take out, or…this one!
Keni
Looks refreshingly delightful. This is a must do.
Kari
Yum! Looks delicious and easy!
Kari
Dorothy
I made this exactly according to the recipe, served over egg noodles, with a side of steamed broccoli and French bread. Everybody loves it and we will definitely make this again.
Oh my Dorothy, what a great idea over egg noodles! They’re always a family fave. So glad you enjoyed it!
Robyn L Owsley
I love it over linguini! So easy and delish!
Natasha ALi
i used to be looking for a shrimp recipe and lo and behold your submit become added to my inbox! fortunate me!
aqsa
Love your recipes!! always find some thing that i will’t wait to prepare dinner
Sandra Lloyd
Love your recipes!! Always find something that I can’t wait to cook
Ben Myhre
Oh, this looks great and must be pretty dang healthy.
Marisa Franca @ All Our Way
I was searching for a shrimp recipe and lo and behold your post was delivered to my inbox! Lucky me!! I’ll be making this recipe this evening — I haven’t figured out what pasta I’ll serve with it. Can’t wait to make it!!
Susan Snow
It is absolutely delicious! I used smaller shrimp and quartered the citrus slices…served it as knockout appetizer with sourdough bagette slices. Thank you for this recipe. We like this so much that I tend to keep the ingredients on hand.