Spicy Citrus Sauteed Shrimp Recipe

"A wonderful fruity, yet spicy shrimp dish. It is quick and very easy to prepare. I like to serve this with grilled summer squash (zucchini or summer squash); and maybe a fresh citrus salad - keeping it light. Or, brown rice or orzo, would also be delicious with this. Make sure to use fresh herbs as well. This was on a recipe exchange I belong to; so, I'm sorry, there is no link. I did find many recipes online with these same ingredients; so, not sure where it originated - but, definitely worth passing along. If you are a shrimp lover like me, you will definitely enjoy this. This can be served as a - main dish, lunch, or even appetizers."

Original is 5 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (323.5 g)
Calories 290.4
Total Fat - 9.7 g
Saturated Fat - 1.4 g
Cholesterol - 291.4 mg
Sodium - 1836.1 mg
Total Carbohydrate - 17.4 g
Dietary Fiber - 0.6 g
Sugars - 11.3 g
Protein - 33.4 g
Calcium - 140.7 mg
Iron - 0.8 mg
Vitamin C - 26.3 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Sauce ... Add the lemon juice, lime juice, brown sugar, and ginger to a small pot, and bring to a boil. Cook about 5-7 minutes until the liquid has reduced by half. Then, add the jalapeno, shallot, lemon and lime zest, peppercorns, and salt. Cook another minute and remove from the heat; then, stir in the olive oil. Let the sauce cool before using. I just let it cool on the counter. This can easily be made a day ahead. Note: to crush the peppercorns; you can either add to a small food processor, coffee grinder - or just add to a small ziploc bag and crush with a meat mallet, heavy pot, or rolling pin. Works just as well.

Step 2

Shrimp ... Note on thawing shrimp. I like to leave the tails on for this; but, you can remove them if you want. Make sure to thaw shrimp in a colander, so they don't sit in water as they thaw. And, they should be thawed in the refrigerator, not on the counter.

Step 3

Marinate ... Add the shrimp to the cooled sauce, and toss to coat. Let them set 10-15 minutes until they come to room temperature.

Step 4

Saute ... Add the oil to a large saute pan and bring to medium high to high heat; then, and add the shrimp. Depending on the size of the pan, you may need to do this in 2 batches; or, use 2 pans. Saute on each side for 2-3 minutes until they begin to curl and turn pink - DO NOT over cook them. Once they start to curl, begin to turn pink, they are done. Remove to a serving platter.

Step 5

Serve ... As I mentioned, this is all about fresh and simple. Garnish with fresh cilantro or parsley; and a squeeze of fresh lemon and lime. A side of fresh grilled squash or a citrus salad is perfect for this. It is light and healthy. ENJOY!

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Coconut oil instead of olive oil: Coconut oil has a higher smoke point than olive oil, so it can withstand higher temperatures without burning. This makes it a better choice for sautéing the shrimp, as it will not break down and produce harmful compounds like olive oil can when heated.
Fresh chives instead of parsley: Chives are a milder and more subtle herb than parsley, so they will not overpower the other flavors in the dish. The sweetness of the chives will also help to balance out the spicy notes from the jalapeno and peppercorns.

Variations

Tropical Shrimp Replace the lemon and lime juice with pineapple juice and omit the jalapeno. Replace the lemon and lime zest with orange zest, and add 1/4 teaspoon of crushed red pepper flakes. Increase the brown sugar to 1/4 cup. Replace the parsley or cilantro with chopped pineapple chunks, and garnish with orange wedges. Serve with a side of coconut rice or quinoa.

Serve with

Grilled Summer Squash: Grilled summer squash, like zucchini or summer squash, is a perfect accompaniment to this Spicy Citrus Sauteed Shrimp dish. The sweetness of the squash pairs well with the spicy, citrus flavors of the shrimp. Grilling the squash adds a smoky flavor to the dish, making it a great side dish for a light and healthy meal.

Quinoa Pilaf: Quinoa Pilaf is a great accompaniment to this Spicy Citrus Sauteed Shrimp dish. The nutty flavor of the quinoa pairs nicely with the citrus and spice of the shrimp, while providing a healthy and filling side dish. The addition of vegetables like carrots, celery, and onions adds more flavor and texture to the dish, making it a great option to serve with this recipe.

FAQ

Q: What is the best way to thaw shrimp?

A: The best way to thaw shrimp is in the refrigerator in a colander so they don't sit in water. Never thaw shrimp on the counter.

Q: How long can cooked shrimp be stored in the refrigerator?

A: Cooked shrimp can be stored in the refrigerator for up to 3 days. Be sure to store them in an airtight container or plastic bag.

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Fun facts:

The use of citrus in cooking, especially in seafood recipes, dates back to ancient Rome. Roman emperors would often serve citrus-based dishes to their guests as a sign of wealth and prosperity.

The jalapeno pepper, which is used in this recipe, is believed to have originated in Mexico. It is a popular ingredient in Mexican cuisine and has been embraced by celebrity chefs such as Bobby Flay and Rick Bayless.