Pan-Seared Citrus Shrimp Recipe

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 citrus shrimp, pan seared shrimp

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 291kcal

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

Shrimp: 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.

This recipe has been shared with permission from Robyn Stone’s cookbook, Add a Pinch: Easier, Faster, Fresher Southern Classics. I didn't veer too far from Robyn's original recipe except for the fact I cut the recipe in half to serve my family of three. Her original recipe as noted below calls for 3 pounds of shrimp and serves six, but for just the three of us, that's a whole lot of crustacean, and we still (thankfully) had leftovers. I repurposed the leftovers to make this shrimp and avocado salad, with the citrus sauce doubling as the salad dressing.

Nutrition