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Smoky Citrus Shrimp with Parsley

  • Prep Time: -
  • Cook Time: -
  • Serves: 4
Food & Wine

Recipe Provided By: Food & Wine

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Average (101 Ratings): 4 out of 5 stars

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Ingredients

  1. 2 pounds large shrimp, shelled and deveined
  2. 3/4 teaspoon chipotle powder
  3. Kosher salt
  4. 2 tablespoons extra-virgin olive oil
  5. 6 garlic cloves, very finely chopped
  6. 1/2 cup fresh orange juice
  7. 2 tablespoons fresh lemon juice
  8. 2 tablespoons fresh lime juice
  9. 1/2 cup flat-leaf parsley leaves, minced
  10. Lightly toasted baguette slices, for serving

Nutrition Info

Per Serving

  • Calories: 308 kcal
  • |
  • Carbohydrates: 14 g
  • |
  • Dietary Fiber: 1 g
  • |
  • Fat: 9 g
  • |
  • Protein: 39 g
  • |
  • Sugars: 4 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. In a medium bowl, toss the shrimp with the chipotle powder and 1 teaspoon of kosher salt. In a large skillet, heat the olive oil. Add the shrimp and cook over high heat, stirring frequently, until they begin to turn pink but are still raw in the center, about 2 minutes. Using a slotted spoon, transfer the shrimp to a plate.
  2. Reduce the heat to moderately high. Add the garlic to the skillet and cook until lightly golden, about 1 minute. Add the orange, lemon and lime juices and boil until slightly thickened, scraping up any brown bits from the bottom of the skillet, about 2 minutes.
  3. Return the shrimp to the pan and toss to coat with the sauce. Cook until the shrimp are white throughout, about 1 minute. Stir in the parsley and season with salt. Transfer to bowls and serve with baguette toasts.

Yield: 4 servings

3. Still Hungry?

Grub co-author Bryant Terry eats these tangy, garlicky shrimp piled high on crispy toasts, but sometimes he sandwiches them inside a quesadilla oozing with shredded Jack cheese. He recommends buying wild-caught or sustainably raised shrimp from the United States or Canada, where environmental standards are stricter than in places like Latin America and Southeast Asia. For more information on sustainable sources of shrimp, take a look at the Monterey Bay Aquarium's Seafood Watch (seafoodwatch.org).

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Average (101 Ratings): 4 out of 5 stars

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5 reviews

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  • yum

    Ashley Jane - January 12, 2008 05:03:48 PM PST
    this was fabulous. none of the flavors are too strong, they all compliment eachother. we used cayenne pepper instead of chipotle, and served with salad. highly recommended.

    5 of 6 found this review helpful.

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  • Chipotlelicious

    Chris Newman - November 2, 2006 01:45:49 AM PST
    The chipotle makes this one - highly recommended!

    5 of 7 found this review helpful.

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  • A little Truffle Oil.. and Sesame Oil!!

    lreeba - March 17, 2008 01:39:15 PM PST
    I added a few of my favorite things to this dish to make it out of this world.. cook it with plugra butter and drizzle some truffle oil on it at the end for a classy dinner.. learned about it on simplerecipetips.com

    2 of 4 found this review helpful.

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  • Easy and very tasty

    Harbor T - July 21, 2008 02:55:31 PM PST
    Great for the entire family - everybody loved it. I didn't have any chipolte powder so used chilipowder - give it a nice spice. I've also made it with chopped grean onion instead of parsley and really liked it. My wife, who normally doesn't like shrimp, liked this recipe. So give it a try.

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  • good recipe, bad info

    dr_om_solorio - June 30, 2008 12:49:57 PM PST
    Nice taste, but the best shrimp comes from mexico, no doubt about that.

    0 of 2 found this review helpful.

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