Sizzled Citrus Shrimp
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: EatingWell.com
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1. Ingredients
- 3 tablespoons lemon juice
- 3 tablespoons dry white wine
- 2 teaspoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 pound medium shrimp (30-40 per pound), peeled and deveined
- 1 teaspoon extra-virgin olive oil
- 1 bay leaf
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt, or to taste
- 2 tablespoons chopped fresh parsley
Nutrition Info
Per Serving
- Calories: 134 kcal
- Carbohydrates: 2 g
- Dietary Fiber: 0 g
- Fat: 4 g
- Protein: 18 g
- Sugars: 0 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Combine lemon juice, wine, 2 teaspoons oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain well, reserving marinade.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Season with salt, sprinkle with parsley and serve immediately.
Yield: 4 servings
3. Still Hungry?
This quick Spanish-inspired saute is a lesson in simplicity. All shrimp really needs to dazzle is lots of garlic and a splash of lemon. Serve as a main dish or as a tapa (appetizer).
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Most Helpful Reviews
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Made it twice in two days
Lisa B - November 17, 2006 08:32:23 AM PSTIts so good I made it twice...but the second time I doubled the marinade. I like a ton of sauce on my rice (what I served it with) so doubling the marinade was perfect.
9 of 10 found this review helpful.
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Good, but could be improved
sharpete24 - January 18, 2008 10:39:05 AM PSTI changed up this recipe a bit because I thought it sounded a little bland. I used orange juice instead of the lemon juice and wine, and garlic chili sauce instead of just red peper flakes. It turned out great! I also added a bit of corn starch to the sauce at the end to thicken it up so it could be served over rice. Would make again!
5 of 5 found this review helpful.
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A popular dish at our Memorial Day party
kfarra3 - May 26, 2008 06:07:24 PM PSTThe first time I made this dish, I served over linguine as a main course. Yesterday I made a double batch and served as a warm appetizer for our memorial day party. The two pounds of shrimp went quickly. Adults and children enjoyed the dish.
1 of 1 found this review helpful.
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Good...
slydog890 - May 13, 2008 05:51:15 PM PSTI too added things to the recipe. It's a great starter. I added fresh tomato, scallions, artichoke hearts, additional garlic and crushed red pepper. I also used the lemon juice with orange juice. It turned out beautifully with thickened sauce!
1 of 1 found this review helpful.
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Liked it, but...
Ernesto Lopez - July 21, 2008 01:13:48 PM PSTI found that when you combine white wine with lemon, it turns a little bitter, so OJ is a great flavor enhancer.
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