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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:
Here’s what I’ve flagged to try next:
To get your own copy, click here to Amazon. For more of her deliciousness check out her site, addapinch.com.
Citrus Shrimp Bakers Royale 600x600

this recipe

Citrus Shrimp

Recipe courtesy of Robyn Stone from her book Add A Pinch

Yield: Serves 6


  • 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


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.