Pan-Seared Citrus Shrimp Recipe
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.
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.
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley
- pinch of red pepper flakes
- 1 cup fresh orange juice (about 2 oranges)
- 1/2 cup fresh lemon juice (about 3 lemons)
- 5 cloves (minced or pressed)
- 1 tablespoon finely chopped red onion or shallot
- 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)
- Carbohydrate 1.32469 g
- Cholesterol 0 mg
- Fat 3.71914000144734 g
- Fiber 0.641500011920929 g
- Protein 0.33999 g
- Saturated Fat 0.530696000199849 g
- Serving Size 1 1 recipe (1395g)
- Sodium 2.77950000002895 mg
- Sugar 0.683189988079071 g
- Trans Fat 0.152637000039194 g
- Calories 37 calories
Step-by-step
- 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.
- Add the orange and lemon slices to the sauce to cook and brown slightly if desired.
A Simple Delight: My Pan-Seared Citrus Shrimp Recipe
As a busy working mom, finding time to cook delicious and healthy meals can be a challenge. Weeknights often mean quick, easy solutions, but I refuse to compromise on flavour or quality. That's where my pan-seared citrus shrimp recipe comes in. It's a lifesaver – quick, elegant, and bursting with fresh citrusy goodness. The best part? It's surprisingly simple, even for a novice cook. I often find myself making this dish not only for a quick weeknight dinner but also for impromptu gatherings with friends. Its vibrant colors and refreshing taste always impress.
The beauty of this recipe lies in its versatility. While I adore using fresh Gulf shrimp when I can get my hands on them (those Key West pinks are a real treat!), frozen shrimp works just as well. In fact, I often keep a bag or two in my freezer for those "I-need-dinner-now" moments. The vibrant citrus flavors beautifully complement the delicate sweetness of the shrimp, creating a culinary symphony in your pan. The slightly tangy sauce is the real star here – a perfect balance of sweet orange and zesty lemon, accented by fragrant garlic and a hint of red pepper flakes for a subtle kick.
I’ve learned over the years that even the simplest recipes can be elevated with a little attention to detail. Using freshly squeezed orange and lemon juice makes a world of difference compared to bottled juice. The same goes for fresh herbs – a sprinkle of chopped parsley brightens the dish and adds a lovely fresh aroma. Don't be afraid to experiment with the seasonings – a dash of cayenne pepper, a pinch of oregano, or even some finely chopped cilantro could add a unique twist. The best part? This recipe is incredibly forgiving. If you happen to have a bit more or less of an ingredient, it will likely still turn out wonderfully.
Beyond its ease and deliciousness, this dish offers a healthy and satisfying meal. Shrimp is a fantastic source of lean protein, and the abundance of citrus provides a boost of vitamin C. This recipe quickly became a staple in my household, and I hope it will in yours too. Serve it with a side of rice, quinoa, or a simple salad for a complete and satisfying meal. It’s a weeknight win, a weekend delight, and a crowd-pleaser for any occasion.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for a spicier kick.
- Herb variations: Experiment with different fresh herbs like cilantro, dill, or oregano.
- Add vegetables: Sauté some sliced bell peppers or zucchini with the shrimp for added nutrition and flavor.
- Make it a pasta dish: Toss the cooked shrimp and sauce over your favorite pasta for a delicious and easy meal.
- Make it a complete meal: Serve it with rice, couscous, quinoa, or a simple salad for a more filling dish.
Enjoy the process! Cooking should be enjoyable, so don't be afraid to experiment and make this recipe your own. The beauty of cooking is the ability to create something delicious and personalized. That is how this recipe became my go-to weeknight meal – a testament to how even the simplest dish can be both satisfying and unforgettable.
