Pan-seared citrus shrimp is a vibrant and flavorful dish that’s quick to prepare and perfect for weeknight dinners or special occasions. The combination of fresh shrimp and tangy citrus creates a dish that’s both refreshing and satisfying. Below, you’ll find a detailed recipe, tips for perfecting the dish, and serving suggestions.
1. Pan-Seared Citrus Shrimp Recipe
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon chili flakes (optional, for heat)
- Zest of 1 orange
- Zest of 1 lime
- Juice of 1 orange
- Juice of 1 lime
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
Instructions
Prep the Shrimp: Pat the shrimp dry using paper towels to remove excess moisture. This ensures a good sear when cooking. Season the shrimp with salt, black pepper, paprika, and chili flakes (if using).
Heat the Pan: Place a large skillet over medium-high heat and add olive oil. Allow the oil to heat until it begins to shimmer.
Cook the Shrimp: Add the shrimp in a single layer to the hot pan. Sear for 1-2 minutes on each side, or until the shrimp turn pink and slightly caramelized. Avoid overcrowding the pan to ensure even cooking. Remove the shrimp from the pan and set aside.
Make the Citrus Sauce: Lower the heat to medium and add the butter to the same skillet. Once melted, stir in the garlic and cook for 30 seconds until fragrant. Add the orange and lime zest, followed by the orange and lime juice. Stir to combine and let the sauce simmer for 2-3 minutes to thicken slightly.
Combine and Serve: Return the shrimp to the pan and toss them in the citrus sauce until evenly coated. Cook for an additional minute to warm the shrimp through. Garnish with chopped parsley and serve immediately.
2. Tips for Perfect Pan-Seared Citrus Shrimp
Dry the Shrimp Thoroughly: Patting the shrimp dry ensures they sear properly, giving them a golden, slightly crispy exterior. Excess moisture can cause steaming instead of searing.
Season Generously: Shrimp have a mild flavor, so seasoning them with salt, pepper, and spices like paprika enhances their taste and complements the citrus sauce.
Preheat the Pan: A hot skillet is crucial for achieving a proper sear. Heating the oil until it shimmers ensures the shrimp cook quickly without becoming rubbery.
Don’t Overcook the Shrimp: Shrimp cook very quickly. Overcooking can make them tough and chewy. Look for the moment they turn pink and opaque, which usually takes just 1-2 minutes per side.
Zest Before Juicing: Always zest the citrus fruits before juicing them. It’s much easier to zest the skin when the fruit is whole, and the zest adds a punch of flavor to the dish.
3. What to Serve With Pan-Seared Citrus Shrimp?
Pan-seared citrus shrimp pairs wonderfully with a variety of sides. Here are some ideas:
Rice or Quinoa: Serve the shrimp over fluffy white rice, jasmine rice, or quinoa to soak up the tangy citrus sauce.
Vegetables: Steamed or roasted asparagus, green beans, or broccoli complement the shrimp’s bright flavors.
Pasta: Toss the shrimp in their citrus sauce with angel hair or linguine for a citrusy shrimp pasta.
Salad: A fresh side salad with mixed greens, avocado, and a light vinaigrette works perfectly.
Crusty Bread: Use a slice of crusty bread to mop up the citrus sauce from the plate.
4. How to Store Leftovers
Cool the Shrimp Quickly: Allow the shrimp to cool to room temperature before storing. Leaving them out for too long can cause bacterial growth.
Refrigerate Properly: Transfer the shrimp and any leftover sauce to an airtight container. Store in the refrigerator for up to 3 days.
Reheat Carefully: When reheating, use low heat to avoid overcooking the shrimp. Warm them in a skillet with a splash of water or broth to maintain moisture.
Pan-seared citrus shrimp is a delightful dish that’s simple to prepare yet delicious enough to impress. With its bold citrus flavors and perfectly cooked shrimp, it’s a recipe you’ll want to make again and again.
