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 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
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.