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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.
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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.