Go Back
+ servings
two shrimp on a skewer in a glass with citrus sauce and lemon and oranges slices on the side

Citrus Shrimp with Citrus Remoulade

Citrus Shrimp with Citrus Remoulade is easy, bright, and cooks in 15 minutes. It's made with fresh and light ingredients and can be served as an appetizer or a main course.
Print Pin
Course: Appetizer/Snack/Brunch, Main Course, Seafood
Cuisine: Amercian
Keyword: fresh seafood, shrimp cocktail, shrimp platter
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 8
Author: Laura Franco

Ingredients 

Shrimp

  • 1 lb. shrimp - cleaned and deveined
  • 2/3 cup fresh orange juice
  • 1/3 cup fresh lemon juice
  • 1 tbsp fresh dill - chopped
  • 1 tbsp fresh parsley - chopped
  • 1 clove garlic - smashed
  • 1 tbsp butter
  • 1/8 teaspoon red pepper flakes
  • salt and pepper
  • 1 orange sliced for garnish
  • 1 lemon sliced for garnish

Remoulade

  • 2/3 cup mayonnaise
  • 1 tbsp ketchup
  • 1 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp fresh orange juice
  • 1 tbsp orange zest
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh dill
  • 1/8 teaspoon cayenne pepper

Instructions

Citrus Remoulade

  • Mix all of the ingredients in a small dish and serve with shrimp.

Shrimp

  • Clean and devein the shrimp.
  • Zest and juice the oranges and lemons.
  • Chop the fresh herbs. and set it aside.
  • Mix orange juice and zest, lemon juice and zest, chopped herbs, smashed garlic clove, butter, red pepper flakes, salt, and pepper.
  • Pour the mixture into a skillet and bring it to a boil.
  • Reduce the heat and let it cook for 3-5 minutes.
  • Add shrimp and cook on both sides until opaque which should take 2-3 minutes on each side. Do not overcook the shrimp.
  • Remove the shrimp with a slotted spoon and set it aside.
  • Discard the remaining juices in the pan.

Notes

Krazy Kitchen Mom Tips
  • It's important to devein shrimp before using it in any recipe.
  • If you do not know how to devein shrimp or choose not to, simply ask the fishmonger at the market to remove it for you or buy already deveined shrimp.
  • I always recommend using freshly squeezed juices but this recipe is fine using bottled orange juice without pulp.
  • I prefer to serve this shrimp with tails on because it looks nicer, but it's fine to remove them before cooking.