Citrus Shrimp Recipes
SIZZLED GREEN BEANS WITH CRISPY PROSCIUTTO & PINE NUTS
Sizzling green beans in a little oil helps to bring out their natural sweetness. Prosciutto, pine nuts and lemon zest dress up the flavor without adding a lot of fat--a nice alternative to full-fat, creamy green bean casseroles.
Provided by Victoria Abbott Riccardi
Categories Gluten-Free Thanksgiving Side Dish Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add beans, return to a boil, and simmer until crisp-tender, 3 to 4 minutes. Drain.
- Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, 4 to 5 minutes. Drain on a paper towel.
- Wipe out the pan; heat the remaining 2 teaspoons oil over medium heat. Add the beans, garlic, sage, 1/8 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the beans are browned in places, 3 to 4 minutes. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, the remaining 1/8 teaspoon salt and pepper.
Nutrition Facts : Calories 98.4 calories, Carbohydrate 10.2 g, Cholesterol 5.6 mg, Fat 5.4 g, Fiber 3.8 g, Protein 4.8 g, SaturatedFat 0.7 g, Sodium 264 mg, Sugar 1.9 g
CITRUS GARLIC SHRIMP
Garlic is paired with sunny citrus in this special shrimp and linguine combination. "This is one of my husband's favorites," shares Diane Jackson of Las Vegas, Nevada. "And it's pretty enough for company," she adds.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook linguine according to package directions. Meanwhile, in a blender, combine the next eight ingredients; cover and process until blended. Pour into a large skillet; bring to boil. Reduce heat, stir in the shrimp; simmer, uncovered for 3-4 minutes or until shrimp turn pink. , Drain linguine; toss with shrimp mixture. Sprinkle with cheese and parsley if desired.
Nutrition Facts : Calories 504 calories, Fat 20g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 526mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.
PAN-SEARED CITRUS SHRIMP RECIPE
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.
Provided by Heidi
Categories Appetizer Main Course
Time 15m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : ServingSize 1 g, Calories 291 kcal, Carbohydrate 11 g, Protein 47 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 572 mg, Sodium 1764 mg, Fiber 1 g, Sugar 7 g
CITRUS SHRIMP SALAD
Steps:
- For the dressing: Cut the top and bottom from an orange so it sits flat. Working from the top down, cut away the peel and pith to expose the flesh. Cut out the orange segments, leaving the membrane behind. Squeeze any juice from the membrane into a large bowl. Repeat with the remaining orange. You should have about 1/4 cup juice. Reserve the segments.
- Whisk the cream, vinegar, mustard, 1/2 teaspoon salt and several grinds of black pepper into the orange juice. While whisking, pour in the olive oil in a slow, steady stream to make a creamy, slightly thick dressing. Chill while you make the salad.
- For the salad: Sprinkle the shrimp with the Old Bay and 1/2 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Sear the shrimp in two batches until just cooked through, about 3 minutes per batch. Remove to a plate to cool slightly, about 5 minutes.
- Combine the shrimp, reserved orange segments, avocado, cucumber and fennel in the bowl with the dressing and toss gently. Mound the lettuce on a platter or individual plates and top with the salad. Garnish with fennel fronds.
CITRUS SHRIMP
Steps:
- In a blender or food processor, combine the orange juice and zest, lime juice and zest, olive oil, garlic and salt. Be careful with the salt - the shrimp really suck it up! Cover, and puree until smooth.
- Place shrimp in a bowl, and pour the citrus marinade over them. Let them marinate for 20 minutes at room temperature.
- Heat a non-stick skillet over medium-high heat. Fry the shrimp about 3 minutes per side, in batches if necessary, until opaque. Spoon a little of the marinade in with them for extra flavor while they cook if you like.
Nutrition Facts : Calories 198.7 calories, Carbohydrate 11.6 g, Cholesterol 172.5 mg, Fat 6.6 g, Fiber 2.3 g, Protein 23.9 g, SaturatedFat 1 g, Sodium 362.8 mg, Sugar 5.8 g
GULF-STYLE CITRUS SHRIMP
The tang of citrus gives wonderful flavor to this special shrimp recipe. It calls for the refrigerated, fresher, fettucine but could substitute 4 1/2 ounces of the boxed dry type of fettucine.
Provided by diner524
Categories < 30 Mins
Time 19m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Remove zest of lime and orange using citrus zester or fine grater. Juice lime; reserve 2 tablespoons juice. Juice orange; reserve juice.
- Melt 2 tablespoons butter in 10-inch skillet until sizzling; add green onions, cumin and pepper sauce. Cook over medium-high heat until onions are softened (1 to 2 minutes). Add shrimp; continue cooking until shrimp turn pink (2 to 3 minutes). Remove shrimp; set aside.
- Increase heat to high. Add reserved lime juice and orange juice to same skillet. Cook until mixture is reduced to 1/3 cup (4 to 5 minutes). Remove from heat. Stir in remaining butter, 1 tablespoon at a time. Stir in lime and orange zest and cilantro. Add shrimp; stir to coat.
- To serve, spoon shrimp mixture over hot cooked fettuccine.
CITRUS SHRIMP SALAD
"I first tasted this refreshing salad at a gathering I attended with my sister," recalls Nancy Rollag of Kewaskum, Wisconsin. "I pestered her until she got me a copy of the recipe."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the first eight ingredients in the order listed. Add shrimp; toss to coat. Let stand for 15-30 minutes. Drain, reserving the marinade. , Arrange romaine on a serving platter or individual plates; top with shrimp, grapefruit and oranges. Drizzle with reserved marinade.
Nutrition Facts : Calories 270 calories, Fat 3g fat (1g saturated fat), Cholesterol 173mg cholesterol, Sodium 350mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 6g fiber), Protein 26g protein. Diabetic Exchanges
CITRUS SHRIMP RICE BOWLS
Why make a marinade and a dressing when you can make one sauce that works as both?
Provided by Anna Stockwell
Categories Bon Appétit Dinner Quick & Easy Quick and Healthy Rice Shrimp Citrus Orange Cucumber Avocado Dairy Free Tree Nut Free Peanut Free Seafood Shellfish
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk orange juice, Sriracha, honey, soy sauce, 1/4 cup oil, and 1 Tbsp. lime juice in a medium bowl. Set aside half of dressing in a small bowl for serving. Add shrimp to remaining sauce and toss to coat; season lightly with salt. Let sit, tossing occasionally, 15 minutes.
- Meanwhile, using a paring knife, remove peel and white pith from oranges, being careful not to remove too much of the flesh; discard. Slice oranges into 1/2"-thick rounds, then cut into 1" pieces. Transfer to a medium bowl and add cucumbers, scallions, and remaining 1 tsp. lime juice; toss to combine. Season with salt.
- Heat remaining 2 Tbsp. oil in a large skillet over high. Working in batches if needed, cook shrimp until charred in spots and cooked through, about 3 minutes per side.
- Divide rice among bowls. Top with shrimp, citrus salad, and avocado and drizzle with reserved dressing.
CITRUS MARINATED SHRIMP COCKTAIL
Provided by Maria Budde
Categories Shellfish Appetizer No-Cook Low Cal Lemon Orange Shrimp Spring Bon Appétit California Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 Appetizer Servings
Number Of Ingredients 9
Steps:
- Combine juices, ketchup, vodka and hot pepper sauce in large bowl. Whisk in oil. Add shrimp, onion and cilantro and mix well. Cover and refrigerate at least 3 hours and up to 6 hours. Drain before serving.
More about "citrus shrimp recipes"
GRILLED CITRUS SHRIMP RECIPE | FOOD & WINE
From foodandwine.com
- Light a grill. In a shallow bowl, combine the lime, orange and pineapple juices, the sugar, star anise, rosemary and cinnamon. Add the shrimp and toss to coat; cover and refrigerate for 10 minutes.
- Remove the shrimp from the marinade. Put the marinade in a small saucepan, add the crushed red pepper and boil over high heat until reduced to 1/3 cup, about 8 minutes. Strain into a bowl.
- Brush the shrimp with olive oil and season with salt and pepper. Grill over a hot fire until nicely charred, 1 minute per side. Add the shrimp to the sauce, toss and serve at once.
CITRUS SHRIMP CEVICHE - DOWNSHIFTOLOGY
From downshiftology.com
- Bring a pot of water to a boil. While you're waiting for that, fill up a large bowl with ice and water and set aside.
- Place the shrimp in the boiling water and cook for one minute. Use a skimmer to remove the shrimp to the ice water bath. Once the shrimp have fully cooled, drain the water through a colander.
- Pour the lime juice, lemon juice and orange juice into a large bowl and add the shrimp. Give them a stir and place in the refrigerator for 20 minutes to marinate.
SMOKY CITRUS SHRIMP WITH PARSLEY RECIPE - BRYANT TERRY ...
From foodandwine.com
- In a medium bowl, toss the shrimp with the chipotle powder and 1 teaspoon of kosher salt. In a large skillet, heat the olive oil. Add the shrimp and cook over high heat, stirring frequently, until they begin to turn pink but are still raw in the center, about 2 minutes. Using a slotted spoon, transfer the shrimp to a plate.
- Reduce the heat to moderately high. Add the garlic to the skillet and cook until lightly golden, about 1 minute. Add the orange, lemon and lime juices and boil until slightly thickened, scraping up any brown bits from the bottom of the skillet, about 2 minutes.
- Return the shrimp to the pan and toss to coat with the sauce. Cook until the shrimp are white throughout, about 1 minute. Stir in the parsley and season with salt. Transfer to bowls and serve with baguette toasts.
CITRUS SHRIMP SALAD - HEALTHY RECIPE - THE CREATIVE BITE
From thecreativebite.com
- Slice off 1/3 of each of the three citrus fruits and set aside for the salad dressing. Peel and slice the remaining portions and set aside.
- Juice the three small segments of fruit into a small bowl with a lid. Give the fruit a quick stir and measure out 1/3 cup juice. Discard the remaining juice.
- To the 1/3 c. citrus juice, add the olive oil, champagne vinegar, honey and a pinch of salt and pepper. Place the lid on the bowl and give it a vigorous shake.
40 BEST SHRIMP RECIPES | FOODIECRUSH.COM
From foodiecrush.com
- Prepare the recipe for the Pan-Seared Citrus Shrimp, or gently warm the leftover shrimp. Or, if you prefer, serve the shrimp chilled.
- Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat.
EASY CITRUS SHRIMP RECIPE - GRANDBABY CAKES
From grandbaby-cakes.com
- In a medium bowl, whisk together the olive oil, orange juice, lemon juice, garlic, onion, 2 teaspoons of the parsley, and pepper. Pour the mixture into a large skillet set over medium heat. Pour the mixture into a large skillet set over medium heat. Bring to a simmer and cook until reduced by half, 5 to 8 minutes. Add the shrimp, cover, and cook until they turn pink, about 5 minutes. Top with the remaining parsley.
CITRUS SHRIMP - BAKERS ROYALE
From bakersroyale.com
- In a medium bowl, whisk together the olive oil, orange juice, lemon juice, garlic, onion, 2 teaspoons of the parsley, and pepper.
CITRUS-SHRIMP SALAD RECIPE | MYRECIPES
From myrecipes.com
- Bring water to a boil, and add shrimp. Cook shrimp 3 to 5 minutes. Drain and rinse with cold water. Peel and devein shrimp; chill.
- Combine salad dressing and next 7 ingredients (salad dressing through pepper) in a large bowl, and stir well. Add shrimp, and stir.
- Line a large platter with sliced lettuce. Spoon shrimp mixture into center of platter; arrange grapefruit sections and orange sections around salad. Sprinkle salad with chives.
CITRUS SHRIMP - RECIPES - FAXO
From faxo.com
- In a medium bowl, whisk together the olive oil, orange and lemon juices, garlic, onion, 2 t. parsley and black pepper. Pour this mixture into a large skillet set over medium heat; bring to a simmer; cook until reduced by half, 5 - 8 minutes. Add shrimp; cover; cook until shrimp turn pink, about 5 minutes.
CITRUS-GLAZED SHRIMP WITH CILANTRO RICE RECIPE | MYRECIPES
From myrecipes.com
- To prepare rice, cook rice according to package directions, omitting salt and fat. Add cilantro, oil, cumin, 1/4 teaspoon salt, 1/4 teaspoon pepper, and green chiles, stirring to combine.
- To prepare shrimp, while rice cooks, combine shrimp, garlic, lime rind, 1/4 teaspoon salt, chile powder, and 1/4 teaspoon pepper in a medium bowl, tossing to coat shrimp.
- Heat a large skillet over medium heat. Coat pan with cooking spray. Add shrimp to pan; sauté 3 minutes. Stir in lime juice and butter; cook 1 minute, tossing to coat. Remove from pan. Serve shrimp with rice.
EASY CITRUS SHRIMP AND NOODLES - YUMMYTODDLERFOOD.COM
From yummytoddlerfood.com
- Mix together the dressing: Add the orange juice, honey, soy sauce, and oil to a medium bowl or jar and mix well.
- Add the shrimp and vegetables to a large rimmed baking sheet. Toss with half of the dressing. Roast for 6-8 minutes or until the shrimp is cooked through and the vegetables are just tender.
SHRIMP RICE BOWLS RECIPE | BON APPéTIT
From bonappetit.com
- Whisk orange juice, Sriracha, honey, soy sauce, ¼ cup oil, and 1 Tbsp. lime juice in a medium bowl. Set aside half of dressing in a small bowl for serving. Add shrimp to remaining sauce and toss to coat; season lightly with salt. Let sit, tossing occasionally, 15 minutes.
- Meanwhile, using a paring knife, remove peel and white pith from oranges, being careful not to remove too much of the flesh; discard. Slice oranges into ½"-thick rounds, then cut into 1" pieces. Transfer to a medium bowl and add cucumbers, scallions, and remaining 1 tsp. lime juice; toss to combine. Season with salt.
- Heat remaining 2 Tbsp. oil in a large skillet over high. Working in batches if needed, cook shrimp until charred in spots and cooked through, about 3 minutes per side.
CITRUS, SHRIMP AND QUINOA SALAD WITH FETA RECIPE - PUREWOW
From purewow.com
- Preheat the oven to 425°F. In a medium saucepan, add 2 cups water and the quinoa and bring to a boil. Reduce to a simmer, cover and cook until tender, 12 to 15 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover, fluff with a fork and transfer to a large bowl.
- Meanwhile, on a baking sheet, toss the shrimp with the oil, salt and chipotle powder or smoked paprika. Roast until the shrimp are bright pink, 7 to 10 minutes. Add the shrimp to the bowl with the quinoa, along with the grapefruit, clementine, feta and olives. Gently toss to combine.
- Divide the salad among plates or bowls and top with the lime slices. Alternatively, the salad will keep in the refrigerator for up to two days.
CITRUS SHRIMP AVOCADO SALAD RECIPE - ADD A PINCH
From addapinch.com
- Whisk together the olive oil, orange juice, lemon juice and Stone House Seasoning. Pour into a large skillet set over medium heat. Cook until the juices have reduced by half, about 5 minutes or so. If using fresh shrimp, add the shrimp to the juices, cover, and cook until the shrimp are pink, about 5 more minutes. Remove from heat and toss with parsley.
- Prepare the Citrus Vinaigrette Dressing as instructed in that recipe by whisking together until emulsified.
CITRUS SHRIMP | METRO
From metro.ca
4/4 (1)Total Time 30 minsServings 4
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