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. The lush orange and lemon citrus sauce coating the pan-seared shrimp leaves out the butter and cream but will still have you dipping your bread in for more.
1. Pan-Seared Citrus Shrimp Recipe
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.
Some Tips For You
- Be sure to use freshly squeezed orange juice and lemon juice for this pan-seared shrimp recipe. Freshly squeezed makes a huge difference here!
- You can add the orange and lemon slices to the sauce to cook and brown slightly if desired.
- If you wind up with leftovers, I recommend enjoying the shrimp cold since seafood typically doesn’t reheat that well.
Serving Suggestions For Citrus Shrimp
As mentioned above, these shrimp can easily be adapted for oh, so many dishes. Here are a few ideas I had once I’d made them:
Serve with chunks of warm, buttered sourdough bread as the perfect community appetizer, as witnessed above.
Or for party size, top the shrimp over slices of toasted garlic crostini with a slather of creamy goat cheese or ricotta for a super simple finger food.
Toss with linguine or angel hair pasta and serve hot with a sprinkling of Parmesan cheese.
Add cut asparagus spears or spiralized zucchini with the shrimp in the last 5 minutes of cooking, and then serve alongside white or brown rice, or a nutty farro or other favorite grain.
Use the shrimp as a fast and easy filler for tacos with crisp Mexican coleslaw and a mango, strawberry and avocado salsa.
Add to a simple spinach, arugula, or green salad that makes a meal with fresh chunks of avocado and red onion tossed with lemon infused olive oil.
