Citrus Shrimp Recipes

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CITRUS GARLIC SHRIMP



Citrus Garlic Shrimp image

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

1 package (16 ounces) linguine
1/2 cup olive oil
1/2 cup orange juice
1/3 cup lemon juice
3 to 4 garlic cloves, minced
5 teaspoons grated lemon zest
4 teaspoons grated orange zest
1 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
Shredded Parmesan cheese and minced fresh parsley, optional

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.

CITRUS SHRIMP



Citrus Shrimp image

A light, healthy way to enjoy shrimp. A great summer dish. You can also throw the shrimps on a skewer and BBQ on the grill.

Provided by SBorodko

Categories     Seafood     Shellfish     Shrimp

Time 50m

Yield 6

Number Of Ingredients 6

2 oranges, zested and juiced
3 limes, zested and juiced
2 tablespoons olive oil
½ teaspoon salt, or to taste
3 cloves garlic
1 ½ pounds large shrimp, peeled and deveined

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

PAN-SEARED CITRUS SHRIMP RECIPE



Pan-Seared Citrus Shrimp Recipe image

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

1 tablespoon olive oil
1 cup fresh orange juice (, (about 2 oranges))
1/2 cup fresh lemon juice (, (about 3 lemons))
5 garlic cloves (, minced or pressed)
1 tablespoon finely chopped red onion (, (or shallot))
1 tablespoon chopped fresh parsley
Pinch red pepper flakes
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)

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

SIZZLING CITRUS SHRIMP MARINADE



Sizzling Citrus Shrimp Marinade image

Lime juice, grated horseradish, and soy sauce make a mouth-watering marinade for shrimp or scallops.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 4

Number Of Ingredients 7

⅓ cup Kikkoman Soy Sauce
3 tablespoons freshly squeezed lime juice
1 ½ tablespoons finely grated raw horseradish
2 teaspoons olive oil
1 tablespoon chopped fresh cilantro leaves
1 teaspoon finely minced garlic
24 uncooked medium shrimp, peeled and deveined

Steps:

  • Mix marinade ingredients in a bowl. Add cleaned seafood* and chill. Grill seafood following your favorite method.

Nutrition Facts : Calories 86.7 calories, Carbohydrate 1.6 g, Cholesterol 91.2 mg, Fat 2.9 g, Fiber 0.1 g, Protein 12.6 g, SaturatedFat 0.5 g, Sodium 1332.4 mg, Sugar 0.2 g

CITRUS SHRIMP AND RICE



Citrus Shrimp and Rice image

A one-dish wonder showcasing shrimp, rice and sugar snap peas! Orange marmalade and lemon peel complement the Oriental flavors.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 7

2 tablespoons butter or margarine
1 package (6.2 oz) rice and vermicelli mix with almonds and Oriental seasonings
2 cups water
2 tablespoons orange marmalade
1 teaspoon grated lemon peel
1 lb uncooked peeled deveined medium shrimp, thawed if frozen, tail shells removed
1 1/2 cups frozen sugar snap pea pods

Steps:

  • In 12-inch nonstick skillet, cook butter, rice and vermicelli mix and contents of seasoning packet over medium heat about 2 minutes, stirring frequently, until rice and vermicelli are light golden brown.
  • Stir in water. Heat to boiling; reduce heat to low. Cover and cook about 15 minutes or until most of liquid is absorbed.
  • Stir in marmalade, lemon peel and shrimp. Cover and cook 5 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Stir in pea pods. Cover and cook 3 to 4 minutes or until pea pods are crisp-tender.

Nutrition Facts : Calories 220, Carbohydrate 20 g, Cholesterol 175 mg, Fat 1, Fiber 1 g, Protein 20 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 6 g, TransFat 0 g

SPICY CITRUS SHRIMP



Spicy Citrus Shrimp image

This shrimp stir-fry showcases the flavors of Asia.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 21m

Number Of Ingredients 11

2 teaspoons orange-pineapple juice
2 teaspoons cornstarch
1/4 cup orange-pineapple juice
1 tablespoon sugar
1 tablespoon Chinese fermented black beans, rinsed, drained and coarsely chopped
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons sesame oil
2 small red chilies, seeded and chopped
3/4 pound fresh or frozen (thawed) uncooked large shrimp, peeled and deveined
2 medium green onions, sliced (2 tablespoons)

Steps:

  • Mix 2 teaspoons orange-pineapple juice and the cornstarch; set aside.
  • Mix 1/4 cup orange-pineapple juice, the sugar, black beans, vinegar, soy sauce, sesame oil and chilies in 10-inch skillet or wok; heat to boiling. Add shrimp; stir-fry 3 to 5 minutes or until shrimp are pink and firm.
  • Stir in cornstarch mixture. Cook and stir about 30 seconds or until thickened. Stir in onions.

CRISPY SHRIMP WITH CITRUS GLAZE



Crispy Shrimp with Citrus Glaze image

Categories     Salad     Citrus     Sauté     Shrimp     Pan-Fry     Lettuce     Bon Appétit

Yield Makes 10 (first-course) servings

Number Of Ingredients 22

Glaze
1 cup fresh tangerine juice or orange juice
1/2 cup fresh grapefruit juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup canned low-salt chicken broth
3 garlic cloves, minced
3 tablespoons light corn syrup
2 tablespoons sugar
1/2 teaspoon hot pepper sauce
Shrimp
2 large egg whites
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
30 uncooked large shrimp, peeled, deveined, tails left intact
3/4 cup sesame seeds (about 3 3/4 ounces)
1/4 cup vegetable oil
5 cups shredded iceberg lettuce
Fresh mint leaves

Steps:

  • For glaze:
  • Bring all ingredients to boil in medium saucepan. Boil until slightly syrupy and reduced to 1 cup, about 12 minutes. Season with salt and pepper. Remove from heat. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
  • For shrimp:
  • Place large rack on baking sheet. Whisk first 6 ingredients in medium bowl until well blended. Add shrimp; toss. Spread sesame seeds in pie dish. Dip shrimp into seeds, coating both sides. Place coated shrimp on rack.
  • Heat oil in large nonstick skillet over medium-high heat. Add half of shrimp; sauté until golden outside and opaque in center, about 2 minutes per side. Transfer to plate. Repeat with remaining shrimp.
  • Divide lettuce among 10 plates. Top with shrimp. Drizzle glaze over shrimp. Garnish with mint.

CITRUS SHRIMP RICE BOWLS



Citrus Shrimp Rice Bowls image

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

1/2 cup fresh orange juice
2 Tbsp. Sriracha
1 Tbsp. honey
2 tsp. soy sauce or tamari soy sauce
1/4 cup plus 2 Tbsp. vegetable oil
1 Tbsp. plus 1 tsp. fresh lime juice
1 1/2 lb. jumbo or large shrimp, peeled, deveined
Kosher salt
2 large oranges, preferably different varieties (such as Cara Cara or Valencia)
2 Persian cucumbers, quartered lengthwise, sliced crosswise 1/2" thick
4 scallions, thinly sliced
Steamed rice and sliced avocado (for serving)

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.

GULF-STYLE CITRUS SHRIMP



Gulf-Style Citrus Shrimp image

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

1 lime
1 medium orange
6 tablespoons butter
1/4 cup green onion, chopped
3/4 teaspoon ground cumin
1/4 teaspoon red pepper sauce
1 lb medium fresh raw shrimp, peeled and deveined (31 to 35 count)
1/4 cup fresh cilantro, chopped
9 ounces fettuccine pasta, cooked (package refrigerated)

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.

STICKY CRISPY ORANGE SHRIMP



Sticky Crispy Orange Shrimp image

The inspiration for this recipe is a dish called orange chicken that the family loves from their favorite take-out restaurant in Tulsa. Here the chicken has been substituted with shrimp, a perfect vehicle for citrus flavors.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

1/2 cup orange juice
1 tablespoon grated ginger
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon crushed red pepper
Splash of rice vinegar
Splash of sesame oil
Pinch kosher salt
1 clove garlic, grated
Vegetable oil, for frying
1/2 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 large eggs
1 1/2 cups panko breadcrumbs
1 pound peeled and deveined jumbo shrimp, butterflied and tails removed
Rice, for serving
2 scallions, sliced thin, for garnish

Steps:

  • For the sauce: Put the orange juice, ginger, honey, soy sauce, cornstarch, crushed red pepper, vinegar, sesame oil, salt and garlic in a small nonstick skillet over medium heat and whisk thoroughly to incorporate the cornstarch into the liquid. If you have a few lumps remaining, that is fine. Heat until bubbling and starting to thicken, about 5 minutes. Remove from the heat and set aside.
  • For the crispy shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
  • Add the flour, salt and pepper to a shallow dish. Crack the eggs into a second shallow dish and beat well. Place the panko in a third dish. Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg and finally in the breadcrumbs, pressing to make sure each shrimp has an even coating.
  • Fry the shrimp in 2 batches, flipping halfway through, until golden, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
  • Before serving, add the sauce to the bottom of a bowl. Add the shrimp and toss gently to coat. Serve over rice and garnish with the sliced scallions.

CITRUS SHRIMP SALAD



Citrus Shrimp Salad image

"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

2 tablespoons reduced-fat plain yogurt
4-1/2 teaspoons Dijon mustard
1 tablespoon honey
2 tablespoons orange juice
2 tablespoons white wine vinegar
1/4 cup fat-free Italian salad dressing
1/8 teaspoon pepper
3 tablespoons finely chopped green onions
2 pounds cooked medium shrimp, peeled and deveined
8 cups torn romaine
2 cups pink grapefruit sections (about 2 large)
2 navel orange sections (3 to 4 large)

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 MARINATED SHRIMP



Citrus Marinated Shrimp image

My Mom served this as a starter to dinner last week. I don't know where it was originally published but it's accredited to Peter Dorsey of Warwick, Rhode Island The preparation time does not include the 24 hour marinating time. My Mom didn't marinate the shrimp for the full 24 hours and the dish was still delicious.

Provided by Dreamer in Ontario

Categories     < 15 Mins

Time 12m

Yield 4 serving(s)

Number Of Ingredients 18

3 lemon slices, thin slices
2 bay leaves
1/2 cup water
1 pinch salt
1 pinch pepper
1 lb shrimp, unshelled (about 32)
1/4 cup ketchup
1 garlic clove, minced
1/2 cup vegetable oil
1/3 cup fresh lemon juice
2 teaspoons sugar
1/2 teaspoon celery seed
1/2 teaspoon mustard seeds
1/4 teaspoon Tabasco sauce
1 orange, thinly sliced
1 white onion, thinly sliced
salt and pepper, to taste
lettuce leaf, for lining the plates

Steps:

  • Combine first 5 ingredients in a saucepan and bring to a boil.
  • Add shrimp and boil them, covered, for 1 to 2 minutes, or until pink and just firm to the touch.
  • Drain shrimp in colander, refresh them under cold water, and shell and devein them.
  • In a bowl, combine ketchup, garlic, vegetable oil, lemon juice, sugar, celery seeds, mustard seeds, Tabasco, organe, onion and salt and pepper.
  • Toss shrimp with marinade and chill mixture, covered, for 24 hours.
  • Drain shrimp and arrange on lettuce leaves on serving plates.

CURRIED CITRUS SHRIMP



Curried Citrus Shrimp image

If you like spicy Indian food, this is a quick and satisfying meal that pairs well with basmati rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 12

2 oranges
1 pound large shrimp, tails on, peeled and deveined
1 tablespoon hot curry powder
1/4 teaspoon coarse salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
2 tablespoons olive oil
1 small onion, cut into 1/4-inch dice
2 stalks celery, strings removed, cut into 1/4-inch dice
1 teaspoon dried oregano
1 cup tomato juice
1/2 cup heavy cream or yogurt
Fresh sprigs oregano, for garnish

Steps:

  • Using a citrus zester or the small holes of a box grater, zest oranges. Squeeze juice of oranges into a small bowl. Set zest and juice aside.
  • In a large bowl, combine half of the zest with shrimp, 1 1/2 teaspoons curry powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat.
  • Heat 1 tablespoon olive oil in a large saute pan over medium heat. Cook shrimp until bright pink, 2 minutes per side. Transfer to a plate.
  • Heat remaining tablespoon oil. Add onion, celery, oregano, and remaining 1 1/2 teaspoons curry powder; cook until onion is translucent, about 4 minutes. Add orange and tomato juices; cook until liquid starts to thicken, about 8 minutes.
  • Return the shrimp to saute pan, and cook until heated through, about 2 minutes. Stir in the cream. Add the remaining orange zest; season with salt and pepper. Garnish with fresh oregano, and serve.

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From landolakes.com


CITRUS SHRIMP REFRESHER RECIPE | MYRECIPES
Ingredient Checklist. 8 large shrimp, peeled, butterflied, and tails removed ; 1 cucumber, peeled and chopped ; 1 pink grapefruit, peeled and sliced
From myrecipes.com


SPICY SHRIMP WITH CITRUS AVOCADO SAUCE [EASY MEALS] | CROSBY'S
2012-06-21 Shrimp: Combine all ingredients except shrimp, in a large bowl and mix well. Add shrimp and toss to coat. (I like to use my hands for this part). Let rest at room temperature for 15 minutes or in the fridge for 30 minutes. (While the shrimp is marinating mix up the avocado sauce.) To cook the shrimp: sauté in a large pan over medium high heat ...
From crosbys.com


GRILLED CITRUS SHRIMP RECIPE - INDIGO POOL PATIO BBQ
Get grill up to approximately 400º. Skewer shrimp. Squeeze half of a fresh lime on shrimp. Season with Heath Riles BBQ Simple Citrus Rub & Heath Riles BBQ Honey Chipotle Rub. Flip to other side and repeat. Place shrimp on the grill. Grill for approximately 3 minutes on each side until they are done. Remove from grill when done.
From indigopoolpatiobbq.com


HERBED CITRUS GRILLED SHRIMP AND SCALLOPS - THE WOKS OF LIFE
2013-09-08 Drain and pat dry. Place all your seafood into a large bowl. Mince the garlic and herbs. Set aside half of it and throw the other half into the bowl with the seafood. Add the zest and juice of the orange, the juice of half a lime, salt, pepper, and about 3 tablespoons of olive oil.
From thewoksoflife.com


SPICY CITRUS PICKLED SHRIMP RECIPE — SALT & WIND TRAVEL
Add the lemon and onions to the container along with the orange juice, white wine vinegar, lemon juice, olive oil, the remaining bay leaves, red pepper flakes, sugar, and remaining 1 teaspoon of celery seeds. Add the shrimp and turn to coat. Cover and refrigerate until thoroughly chilled, at least 2 hours to overnight.
From saltandwind.com


PAN-SEARED CITRUS SHRIMP RECIPE - COASTAL PALATE
2020-06-01 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 pan-seared citrus shrimp with the remaining parsley and serve with orange and lemon slices on the side. 3. *Add the orange and lemon slices to ...
From coastalpalate.com


CITRUS SHRIMP CEVICHE | | MEXICAN RECIPES – JUSTALITTLEBITE
2021-08-15 Curing the Shrimp: Cut the shrimp into tiny pieces and put them in a glass or ceramic dish. Pour in enough lime juice to completely cover the shrimp. Combine all of the ingredients in a large mixing bowl and chill for 20 minutes to cure. After the shrimp has become a light pink color, drain the lime liquid.
From justalittlebite.com


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