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.

Tangy and Spicy Citrus Shrimp Recipe (Gluten-Free)

Buttery Citrus Shrimp with Garlic and Ginger

Print Recipe

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!

Author: Lauren McDuffie
Yield: Serves 4

Ingredients

Units Scale

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!!).

Find it online: https://mykitchenlittle.com/2024/04/21/buttery-citrus-shrimp/