This simple, bright, and fresh shrimp recipe is ready in under 30 minutes, making it an easy dinner for anyone on the go or the perfect appetizer to take to a party.
Course Appetizer, Main Course
Cuisine American
Keyword shrimp
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 6
Calories 291kcal
Ingredients
1tablespoonolive oil
1cupfresh orange juice, (about 2 oranges)
½cupfresh lemon juice, (about 3 lemons)
5garlic cloves, minced or pressed
1tablespoonfinely chopped red onion , (or shallot)
1tablespoonchopped fresh parsley
Pinchred pepper flakes
Freshly ground black pepper and kosher salt
3poundsmedium shrimp, peeled and deveined
1mediumorange, cut into wedges or slices
1mediumlemon, 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
Fresh Gulf shrimp is a luxury for some of us landlocked folks, so I use frozen shrimp here instead. But if you can find fresh gulf shrimp, especially the sweet Key West Pinks of Florida, definitely go that route instead.
*Note that you can add the orange and lemon slices to the sauce to cook and brown slightly if desired.