Clementine Shrimp.
There’s nothing quite like a quick and easy skillet shrimp recipe to satisfy your seafood cravings. And when you add a bright and citrusy clementine sauce, you’re in for a real treat.
To start, heat a skillet over medium heat, then warm the oil. Add the onions and cook for 2-3 minutes until beginning to soften. Add the garlic and cook for 1 minute. Pour in the clementine juice, lemon juice, clementine zest, red pepper flakes and parsley. Cook until reduced by about half, 3 to 6 minutes.
Add the shrimp to the sauce, then season with salt & pepper. Cover and cook for 4 to 5 minutes, turning once, or until cooked through.
Arrange the shrimp on a platter with the clementine slices and lemon wedges. Pour the remaining sauce over everything.
The final result will be a platter of succulent shrimp bursting with the sweet and tangy flavors of clementine. And with a sprinkle of parsley and a kick of pepper flakes, the dish is brought to life with fresh, vibrant flavors. We also highly recommend a loaf of crusty bread for dipping in the extra sauce.
Serve this easy skillet shrimp recipe as a main course or as an appetizer at your next gathering – either way, it’s sure to be a hit.
Watch how this easy citrus shrimp recipe was made here.
Cooked in my Hestan Dual Fuel Range using the Hestan Culinary 3.5-Quart Nanobond Sauteuse. Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.
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Cheers! James and Elaine
Clementine Shrimp
Ingredients
- 1 tablespoon olive oil
- ½ cup fresh clementine juice
- ¼ cup fresh lemon juice
- 5 garlic cloves minced or pressed
- 2 tablespoon finely chopped red onion
- Zest of one clementine
- ½ teaspoon red pepper flakes plus more for finishing.
- 1 tablespoon chopped fresh parsley plus more for finishing.
- Salt & freshly ground black pepper.
- 22 ounces 600 grams wild Argentinian shrimp, peeled & deveined
For Platting
- 2 clementines cut into slices
- 1 small lemon cut into wedges
Instructions
- Heat a skillet over medium heat, then warm the oil.
- Add the onions and cook for 2-3 minutes until beginning to soften. Add the garlic and cook for 1 minute. Pour in the clementine juice, lemon juice, clementine zest, red pepper flakes and parsley. Cook until reduced by about half, 3 to 6 minutes.
- Add the shrimp to the sauce, then season with salt & pepper. Cover and cook for 4 to 5 minutes, turning once, or until cooked through.
- Arrange the shrimp on a platter with the clementine slices and lemon wedges. Pour the remaining sauce over everything.
- Finish the dish with a sprinkle of chopped parsley and a pinch of red pepper flakes, if desired.
- Serve the shrimp with a side of crusty bread for dipping in the extra sauce.