Pan-Seared Citrus Shrimp Recipe
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
6
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Calories
291 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Pan-Seared Citrus Shrimp Recipe
Description
Fresh or frozen medium shrimp are cooked in a sauce made by simmering olive oil, freshly squeezed orange and lemon juice, garlic, finely chopped onion or shallot, fresh parsley, and red pepper flakes until reduced by half. The reduction concentrates the citrus and aromatics, infusing the shrimp with vibrant flavor. The shrimp are added to the skillet, seasoned with kosher salt and freshly ground black pepper, then cooked covered until pink and opaque, preserving tenderness.
The dish is served garnished with more parsley and accompanied by fresh orange and lemon wedges, which provide extra citrus brightness if squeezed on before eating. The combination results in a flavorful, citrus-forward seafood entrée with subtle heat and herbal notes.
Substituting frozen shrimp is possible when fresh Gulf shrimp are unavailable. Optionally, orange and lemon wedges can be cooked in the sauce for a slight caramelized flavor. The recipe showcases how poaching shrimp in a reduced citrus glaze yields tender, flavorful results.
Ingredients
- 1 tablespoon olive oil
- 1 cup orange juice about 2 oranges, fresh
- ½ cup lemon juice about 3 lemons, fresh
- 5 garlic minced or pressed, cloves
- 1 tablespoon onion or shallot, red, finely chopped
- 1 tablespoon parsley chopped, fresh
- Pinch red pepper flakes
- black pepper freshly ground black pepper
- kosher salt freshly ground black pepper
- 3 pounds Shrimp peeled and deveined, medium
- 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
- Frozen shrimp can be used when fresh Gulf shrimp are not available without impacting the final dish significantly.
- For extra flavor, orange and lemon slices can be added to the pan sauce to caramelize slightly during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 291kcal | 15% |
| Carbohydrates | 11g | 4% |
| Protein | 47g | 94% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 572mg | 191% |
| Sodium | 1764mg | 74% |
| Potassium | 359mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 188IU | 4% |
| Vitamin C | 61mg | 68% |
| Calcium | 351mg | 35% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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