Citrus Garlic Glazed Shrimp (Printable Version)
Tender shrimp coated in tangy citrus garlic sauce with fresh herbs.
# Ingredient List:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1/2 tsp kosher salt
03 - 1/4 tsp freshly ground black pepper
→ Citrus Garlic Glaze
04 - 2 tbsp olive oil
05 - 4 garlic cloves, minced
06 - 1/4 cup freshly squeezed orange juice
07 - 2 tbsp freshly squeezed lemon juice
08 - 1 tbsp honey
09 - 1/2 tsp crushed red pepper flakes
10 - 2 tbsp unsalted butter (or dairy-free alternative)
11 - Zest of 1 orange
12 - Zest of 1 lemon
→ Garnish
13 - 2 tbsp fresh parsley, chopped
14 - Lemon wedges, for serving
# How to Make It:
01 - Pat shrimp thoroughly dry with paper towels. Evenly coat with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque throughout. Transfer to a plate and set aside.
03 - Reduce heat to medium. Add minced garlic to the skillet and sauté for approximately 30 seconds until fragrant, taking care not to brown.
04 - Pour in the orange juice, lemon juice, honey, and crushed red pepper flakes. Simmer for 2 minutes, scraping up any fond from the bottom of the pan to incorporate into the sauce.
05 - Add butter, orange zest, and lemon zest to the skillet. Stir continuously until the butter is fully melted and the sauce has slightly thickened, about 1 minute.
06 - Return the shrimp to the skillet and toss to coat evenly in the glaze. Cook for 1 minute until heated through. Garnish with chopped fresh parsley and serve immediately alongside lemon wedges.
# Expert Advice:
01 -
- The glaze comes together in the same pan so cleanup is almost nonexistent and every bit of flavor stays right where it belongs.
- It tastes like something you would order at a coastal restaurant but the ingredient list is shockingly short and forgiving.
02 -
- Overcooked shrimp turn rubbery fast so pull them from the pan the second they curl into a C shape and turn opaque.
- Simmering the glaze before adding butter is what gives it body and prevents a watery sauce.
03 -
- Use a microplane to zest the citrus directly over the pan so the fragrant oils land right into the sauce instead of on your cutting board.
- Let the skillet get fully hot before adding oil because a preheated pan is the real secret to that golden sear.