Pan-Seared Citrus Shrimp

All Recipes

Seafood

Prep Time

5 minutes

Cooking Time

10 minutes

Yields

6 servings

Ingredients

1 tablespoon olive oil
1 cup fresh orange juice (about 2 oranges)
1/2 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

Directions

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.

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