Bold Citrus Shrimp Recipe
Bold Citrus Shrimp Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This is the only way my finicky teenagers will eat seafood. They love the robust citrus flavor of the skillet-prepared shrimp.—Suzanne Kesel, Cohocton, New York
MAKES:
5 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.

Ingredients

  • 2 pounds uncooked jumbo shrimp
  • 2/3 cup lemon juice
  • 1/3 cup lime juice
  • 3 tablespoons brown sugar
  • 3/4 teaspoon ground ginger
  • 1 jalapeno pepper, seeded and diced
  • 2 tablespoons grated lemon peel
  • 4-1/2 teaspoons grated lime peel
  • 1 tablespoon whole white peppercorns, crushed
  • 3/4 teaspoon salt
  • 4 tablespoons olive oil, divided

Directions

Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve.
In a small saucepan, combine the lemon juice, lime juice, brown sugar and ginger. Bring to a boil; cook until liquid is reduced by half, about 10 minutes. Stir in the jalapeno, lemon peel, lime peel, peppercorns and salt; cook 1 minute longer. Remove from the heat. Stir in 1 tablespoon olive oil. When cool, coat shrimp with sauce mixture.
In a large skillet, cook shrimp in remaining oil in batches over medium-high heat for 1-2 minutes on each side or until shrimp turn pink. Yield: 5 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Bold Citrus Shrimp in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p59

Nutritional Facts

6 each: 298 calories, 13g fat (2g saturated fat), 221mg cholesterol, 573mg sodium, 15g carbohydrate (10g sugars, 1g fiber), 30g protein.

  • 2 pounds uncooked jumbo shrimp
  • 2/3 cup lemon juice
  • 1/3 cup lime juice
  • 3 tablespoons brown sugar
  • 3/4 teaspoon ground ginger
  • 1 jalapeno pepper, seeded and diced
  • 2 tablespoons grated lemon peel
  • 4-1/2 teaspoons grated lime peel
  • 1 tablespoon whole white peppercorns, crushed
  • 3/4 teaspoon salt
  • 4 tablespoons olive oil, divided
  1. Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve.
  2. In a small saucepan, combine the lemon juice, lime juice, brown sugar and ginger. Bring to a boil; cook until liquid is reduced by half, about 10 minutes. Stir in the jalapeno, lemon peel, lime peel, peppercorns and salt; cook 1 minute longer. Remove from the heat. Stir in 1 tablespoon olive oil. When cool, coat shrimp with sauce mixture.
  3. In a large skillet, cook shrimp in remaining oil in batches over medium-high heat for 1-2 minutes on each side or until shrimp turn pink. Yield: 5 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Bold Citrus Shrimp in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p59

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