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Bold Citrus Shrimp

 Bold Citrus Shrimp
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
5 ServingsPrep: 25 min. Cook: 10 min.


  • 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


  • 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.

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Bold Citrus Shrimp (continued)

Nutritional Facts: 6 shrimp equals 298 calories, 13 g fat (2 g saturated fat), 221 mg cholesterol, 573 mg sodium, 15 g carbohydrate, 1 g fiber, 30 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.