Clementine Shrimp
Succulent shrimp bursting with the sweet and tangy flavours of clementine. And with a sprinkle of parsley and a kick of pepper flakes, the dish is brought to life with fresh, vibrant flavors. Serve this skillet shrimp recipe as a main course or as an appetizer - either way, it’s sure to be a hit.
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.
Video
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