Citrus Shrimp

Spring is hollering and I answered it with this citrus-filled shrimp recipe. The best part is it comes together quickly and easily-no special ingredients or equipment required. It’s the kind of dish you can throw together for almost any occasion.
Citrus Shrimp | Bakers Royale
You gotta love it when a recipe gives you options like that. Agree? Then you are in luck, because Robyn Stone’s cookbook Add a Pinch: Easier, Faster, Fresher Southern Classics gives you a multitude of recipes like that.

Add a Pinch Book | Bakers Royale
Her recipes draw you in and invite you to sit, eat and stay a while. It’s the kind of comfort food that makes me want to lounge around and eat food as it should be enjoyed: uninterrupted. I can’t give her book enough applauds, I’ve been a fan of her recipes every since I started my blog back in 2010. Naturally when her book was released I couldn’t wait to cook from it.
Citrus Shrimp via Bakers Royale
Here’s what I have made with ease and success:
  • Spinach and Artichoke Stuffed Mushrooms
  • Sunday Roasted Chicken
  • Easy Pepper Steak
  • Mushroom and Wild Rice—Stuffed Peppers
  • German Chocolate Cake
Here’s what I’ve flagged to try next:
  • Olive and Bacon Deviled Eggs
  • Creole Shrimp and Grits
  • Spicy Slow Cooker Chicken Sliders
  • Mama’s Meat Loaf with Sweet and Spicy BBQ Sauce
  • Coconut Cream Custard Pie
To get your own copy, click here to Amazon. For more of her deliciousness check out her site, addapinch.com.
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Citrus Shrimp

Recipe courtesy of Robyn Stone from her book Add A Pinch

Yield: Serves 6

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup fresh orange juice
  • 1/2 cup fresh lemon juice
  • 3 garlic cloves, minced
  • 1 tablespoon finely chopped parsley
  • 1/2 teaspoon freshly ground pepper
  • 3 pounds medium shrimp
  • 1 medium orange, cut into wedges
  • 1 medium lemon, cut into wedges

Directions:

In a medium bowl, whisk together the olive oil, orange juice, lemon juice, garlic, onion, 2 teaspoons of the parsley, and pepper. Pour the mixture into a large skillet set over medium heat. Bring to a simmer and cook until reduced by half, 5 to 8 minutes. Add the shrimp, cover, and cook until they turn pink, about 5 minutes. Top with the remaining parsley.

Serve with the orange and lemon wedges on the side.

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Comments

  1. Avatar for Naomi RobinsonJoanne @ Fifteen Spatulas says

    I could eat every single shrimp on that platter! Looks so plump, flavorful, and juicy!

    Reply

  2. Avatar for Naomi RobinsonGina @ Running to the Kitchen says

    Everything I’ve been seeing from Robyn’s book looks amazing and this shrimp is no exception!

    Reply

  3. Avatar for Naomi RobinsonTieghan says

    Some how you managed to make shrimp look beautiful!! Just stunning…as is this cookbook! Can’t wait to get my hands on both!

    Reply

  4. Avatar for Naomi RobinsonRobyn Stone | Add a Pinch says

    Naomi,
    I am so excited to hear that you are enjoying the recipes in the cookbook!
    This Easy Citrus Shrimp looks absolutely stunning in your photos! I’ve always admired your food photography though…you are so talented!!!
    I can’t wait to hear how you like the next recipes you make and I hope everyone enjoys this dish!
    Thank you so much, Naomi. I’m so honored by all of your kind words! So very sweet of you and so appreciated!
    Robyn xo

    Reply

  5. Avatar for Naomi RobinsonSarah | Broma Bakery says

    I LOVE shrimp! And I’ve been seeing some awesome recipes out of Robyn’s book so far. Looks like an amazing read!

    Reply

  6. Avatar for Naomi RobinsonHeather@WillSingForDessert says

    This sounds so refreshingly delicious. I’ve pinned it for later! I agree, food should be enjoyed without distraction.

    Reply

  7. Avatar for Naomi RobinsonLauren @ Climbing Grier Mountain says

    GAH! I need to get her hands on Robyn’s book! This shrimp looks insanely delicious!!

    Reply

  8. Avatar for Naomi RobinsonTaylor @ Food Faith Fitness says

    Citrus and shrimp are a match made in heaven! I could go for this for dinner – I need to get my hands on that book!

    Reply

  9. Avatar for Naomi RobinsonJennifer Farley says

    You’ve reminded me of how long it has been since I’ve cooked shrimp! What a perfect way to get started.

    Reply

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