Favorite Buttery Citrus Shrimp with Garlic and Ginger (gluten free) is a delightful recipe perfect for citrus lovers. With its bold and bright flavors, and a clean acid-forward finish, this saucy citrus shrimp will surely tantalize your taste buds. The buttery citrus sauce allows for creativity, as you can experiment with different combinations of your favorite citrus fruit juices. Get ready to enjoy a dish that is both fun and flexible, every time you make it.
What you’ll need to make this Buttery Citrus Shrimp with Garlic and Ginger
This is such a flavorful combination of things, and there’s definitely some wiggle room if you want to play around with the exact citrus fruits you use. You can use grapefruit in there as well, if it strikes your fancy. And if I’m being honest, I often use orange, lemon, lime, AND grapefruit when I make a citrus sauce because it’s fun to do that. They’re accessible and affordable, and using four fruits feels a little extra, but it a very easy-to-do sort of way.
Citrus Shrimp INGREDIENTS
- 4 tablespoons olive oil, divided, plus more as needed
- 16 ounces large raw shrimp, peeled and deveined
- Salt and pepper
- 3 scallions, chopped, white and green parts separated (can sub 1 shallot, minced)
- 1.5-inch knob of fresh ginger, peeled and minced/grated
- 3 garlic cloves, minced or grated
- ½ cup freshly squeezed orange juice
- ¼ cup fresh lemon or lime juice
- 4 tablespoons butter
- Chopped parsley or cilantro, for topping (optional)
Serving Suggestions: Great with rice or couscous, and bread is pretty crucial here, to drag through all of that buttery citrus sauce.
What to serve with this pan-seared citrus shrimp recipe
I personally think that you can and should serve this shrimp with whatever sauce sopping vehicle seems great to you. There are no real rules here. Want to use rice? YES. That’d be perfect. I actually have made this with coconut rice and it’s bloody fantastic.
Also and not for nothing, since this is such a simple recipe to prepare, maybe this would be the perfect time to whip up a fresh bread of sorts, for the obligatory sopping. My all-time favorite bread recipe is my homemade naan, and that would be perfect here.
Or? Let the dish cool to room temperature, add a bunch of cubed avocado and some cilantro (and maybe some thinly sliced red onion), and boom! You’ve got a killer citrus shrimp avocado salad on your hands now. Honestly, I love a good citrus shrimp salad recipe (There’s one in my second cookbook, Southern Lights). And this citrusy shrimp could easily morphe into something very similar.
Citrus Shrimp Frequently Asked Questions
How do you reheat shrimp?
Shrimp is best reheat at a low temperature in the oven, to prevent it from overcooking and becoming rubbery. Try arranging the shrimp on a sheet pan and heating it up gently in a 300 degree oven until warm.
What does lemon do to shrimp?
The high acid level in fresh lemon juice “cooks” raw seafood, such as shrimp by going to work on the proteins and producing an effect which is similar to what the application of heat would do to the same proteins. For example, this technique is used for ceviche.
How do you know when shrimp is cooked?
While the color of raw shrimp can vary from one kind to the next, the color of cooked shrimp is universally the same. When your shrimp is cooked, it will sport a creamy, pink color and will lack transparency, instead becoming opaque and curled into a “c” shape.
How to make this Saucy Citrus Shrimp with Garlic and Ginger
This recipe is really quick and easy to throw together (thanks, shrimp!). We’ll just give the shrimp a quick pan sear in some oil and then let them hang out for a sec on a plate/tray. Next, we’ll just stir together the sauce ingredients, pour that in the pan, and then let it bubble away and reduce for a few minutes. At this point we’ll mount the sauce with butter (well, sort of) and then back in go the shrimp. Top with the reserved scallion greens and any fresh herbs you like. All done!
Citrus Shrimp DIRECTIONS
- Add the oil to a large skillet over medium heat. Season the shrimp generously with salt and pepper and cook, in batches if you need to, just until pink all the way through and beginning to curl; about 2 minutes (they’ll cook more in the sauce in a minute). Transfer the shrimp to a plate/tray for now, no need to wipe out the pan.
- In a bowl or liquid measuring cup, stir together the scallion whites (or shallot), ginger, garlic, orange juice, lemon/lime juice, and stock concentrate (if using). Season with salt and pepper.
- With the heat on medium low, add the sauce to the pan and let it bubble and reduce slightly for about 5 minutes. Turn off the heat, add the butter, and let it melt into the sauce. Add the shrimp back to the pan so it can heat up and get coated in the sauce. Top with the scallion greens, freshly chopped herbs (if you like), and serve right away (with bread!!).
If you like the looks of this Saucy Citrus Shrimp with Garlic and Ginger, you might also want to try:
Honey Ginger Shrimp Fried Rice
Tuscan Garlic Butter Salmon and Shrimp
Roasted Salmon with Lemon and Capers
PrintButtery Citrus Shrimp with Garlic and Ginger
Buttery, bright, and bursting with tangy citrus flavor, this citrusy shrimp is a really easy meal to serve any time of year. Just be sure to have crusty bread waiting in the wings to drag through all of that buttery citrus sauce!Â
- Yield: Serves 4
Ingredients
- 4 tablespoons olive oil, divided, plus more as needed
- 16 ounces large raw shrimp, peeled and deveined
- Salt and pepper
- 3 scallions, chopped, white and green parts separated (can sub 1 shallot, minced)
- 1.5-inch knob of fresh ginger, peeled and minced/grated
- 3 garlic cloves, minced or grated
- 1/2 cup freshly squeezed orange juice
- 1/4 cup fresh lemon or lime juice
- 2 teaspoons veggie or chicken stock concentrate (optional, but delicious)
- 4 tablespoons butter
- Chopped parsley or cilantro, for topping (optional)
Serving Suggestions: Great with rice or couscous, and bread is pretty crucial here, to drag through all of that buttery citrus sauce.
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Instructions
- Add the oil to a large skillet over medium heat. Season the shrimp generously with salt and pepper and cook, in batches if you need to, just until pink all the way through and beginning to curl; about 2 minutes (they’ll cook more in the sauce in a minute). Transfer the shrimp to a plate/tray for now, no need to wipe out the pan.
- In a bowl or liquid measuring cup, stir together the scallion whites (or shallot), ginger, garlic, orange juice, lemon/lime juice, and stock concentrate (if using). Season with salt and pepper.
- With the heat on medium low, add the sauce to the pan and let it bubble and reduce slightly for about 5 minutes. Turn off the heat, add the butter, and let it melt into the sauce, swirling the pan so it gently emulsifies the sauce, making it nice and glossy. Add the shrimp back to the pan so it can heat up and get coated in the sauce. Top with the scallion greens, freshly chopped herbs (if you like), and serve right away (with bread!!). Â
