Citrus Skillet Shrimp With Shallots and Jalapeños
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1navel orange, zested and juiced (see Tip)
- 2limes, zested and juiced (see Tip)
- 1medium shallot, cut into thin rings
- 1jalapeño, seeded and finely chopped
- ¼teaspoon ground cumin
- Kosher salt
- ½packed cup fresh cilantro leaves and tender stems
- 1½pounds large peeled, deveined shrimp (tails on or off)
- ½teaspoon smoked paprika
- 2tablespoons olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
245 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 35 grams protein; 619 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a small bowl, combine the orange and lime zest and juice with the shallot, jalapeño, cumin and ½ teaspoon salt; stir to combine. Roughly chop two-thirds of the cilantro and add it to the bowl; toss to combine, then set aside the citrus mixture.
- Step 2
Pat the shrimp dry. Season all over with salt and the paprika. Heat a 12-inch skillet over medium-high heat until hot. Add the oil, tilt the skillet to slick the bottom evenly, then spread the shrimp in an even layer. (It’s OK if they are a little snug.) Cook the shrimp, undisturbed, for 3 minutes, until just pink underneath. Turn the shrimp over and cook until the shrimp are fully pink all over, with no grey spots, 1 to 3 minutes more, depending on the size of the shrimp.
- Step 3
Remove from the heat onto an empty burner and immediately pour the citrus mixture into the skillet, gently tossing to coat the shrimp, about 1 minute. (The shrimp will continue to cook in the residual heat so you can undercook the shrimp by 30 seconds.) Lightly tear or chop the remaining cilantro, sprinkle on top and serve.
Tip
- To maximize the amount of citrus juice without using (or cleaning) a press, insert a fork into an orange or lime half, and move it up and down like a lever while squeezing the citrus. Pulp is welcome.
Private Notes
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Cooking Notes
JZ
Made the citrus sauce an hour in advance and the citric acid breaks down the jalepeno and shallot like a ceviche. This recipe is a winner!
michael19103
Made this using sea scallops. Instead of a jalapeño, I used a Serrano with seeds and ribs and a habanero without; this was the perfect amount of heat. The orange juice made the marinade a little sweet for my taste. Will try next time using a blood orange or red grapefruit. Served over basmati rice. A keeper.
Anne R.
This was OK. Very, very citrus forward. I added garlic to the sauce. Next time I would probably cook down the sauce without the cilantro a bit to mellow out the jalapeno, the shallot (and the garlic), then cook the shrimp in the sauce, tossing in all the cilantro at the end. Not sure if I would make it again.
beth
I wish I had used two jalapeños - or a hotter one to begin with. Also, no matter what a recipe says, cook 1 1/2 lbs of shrimp in a 12 in skillet in TWO batches otherwise they boil instead of sear. I served over crispy cilantro lime rice with avocado on top and it was a hit.
Marielle
Loved this recipe ! Great flavors and quick and easy. I grated a little fresh ginger and 3 cloves of garlic into this as well. And I followed JZ’s advice and let the citrus mixture sit for an hour prior to cooking. Definitely will be making this again !
SB
Great! Put so many spins on it, I basically made a different recipe but used this one as a base. If curious, I: 1) Used half a lemon, not lime because it’s what I had. Let citrus juice sit w/shallot (skipped the jalapeños) for ~1hr. 2) Seasoned the shrimp with salt, cumin, turmeric, ground ginger, paprika and garlic. 3) Added sliced red pepper to shrimp. 4) Added a 1/2 cup of cold water 1 tsp corn starch mixed separately to the citrus sauce. Let thicken up before adding shrimp back in.
jen
While I was eating this, I kept thinking how much better it would taste with just a little coconut cream. It has a curry feel to it already, I think the coconut would make this so much better.
Robin
Delicious! All we did was follow the recipe :)
Jill
This was fabulous. I followed the citrus marinade with jalapeno an hour ahead. Served over rice prepared with lemon and sweet rice wine. The jalapeno was spicy, but I love that. I made the sauce recipe with only 3/4 lb of shrimp, so there would be liquid for the rice. Added fresh, chopped spinach to add veggies. And cilantro only raw after cooking.
Me
Left out jalapeño. Used dried cilantro. Delicious!
Sherry L
A tip for a tip. Before forking the citrus, zap the fruit in a microwave for about 10-15 seconds. Be careful not to burn fingers.
Lori
Leftovers the second were better I think cuz about half the citrus and I added some other veggies - broccoli, mushrooms and red bell pepper.
kr
A pinch of turmeric and a few curry leaves stem torn off and crumpled into the shrimp whilst cooking…
scott
Great recipe. Next time I’ll use less lime and more orange
lane
Jan 2023:B I agree sauce needs to be cooked down or thinkened. Also add ginger, garlic, a touch soy. Lots more cumin and some sweet Chile.
JeanO
It’s a tasty quick, relatively inexpensive meal. Next time, I’ll spice it up a bit more.
Barbara
Made almost exactly as written, except for a few suggestions from my fellow readers. I let the marinade sit for 1 hr 30 minutes and warmed the citrus sauce with the shrimp for a bit to thicken. This was delicious! :)
Paul
Used New Mexican Red Chile instead of smokey paprika. Could serve with beans instead of rice. Could also combine with pasta.
Terri
I followed several suggestions made by others: a) added about 1/4 tsp turmeric and ground ginger to paprika; b) made a slurry with 1/2 tsp of cornstarch and about 1/4-1/3rd cup water. Removed the shrimp, warmed the sauce and thickened it then added back in the shrimp to get them warm. I used green onions (3) because I did not have a shallot. Overall, really a great meal- a refreshing taste with the citrus (which was from our yard).
Rosaline
Delicious! Took everyone’s advice and added garlic, ginger and a little soy to the sauce and let it sit for about 45 min. No zest because I forgot and used orange juice and roasted jalapeños because that’s what I had. Sautéed up chard with smoked paprika, garlic powder and ginger, removed from pan and seared shrimp in same pan. Chard went back in along with the sauce and let cook for about a minute. Served with cauliflower rice. Will cook again!
char buckner
Lovely taste. Very fresh. I had a little trouble with the raw shallots but came out well.
SoCaler
What a great recipe. After reading others' comments, I doubled the cumin, reduced the jalapeno, added veggies, increased the sweet paprika, and halved the limes: it was delicious! I served the shrimp with its sauce over rice and it made an incredibly satisfying fast dinner.
Kathy B.
This had great flavor although mine strayed from the original a bit - used a small yellow onion thinly sliced instead of a shallot and added 2 thinly sliced cloves of garlic. Juiced 3 limes as they needed using and used about a tbsp of fresh chopped cayenne that I keep in the freezer. Bright flavor with just the right amount of heat. Shrimp cook very fast so watch the time as the recipe states.
Jef
loved it. no limes or oranges, used clementines. left sauce on heat ,turned off burner till a bit thicker.
FH Cyclist
This is a good and easy meal. Had it over quinoa and w/ asparagus. Made as written except I brine my shrimp with 1 tsp kosher and 1/4 baking powder per pound. Didn’t use any additional salt in recipe.
DrewLV
Cooked down the citrus sauce then poached the shrimp in the sauce. Came out fantastic! Served over brown rice, drizzled with sauce and added some diced avocado on top for a complete meal. Definitely will make again.
Lorry Kennedy
Remove shrimp to finish sauce Double spices Halve coconut milk Add sugar or sweet chili
Margo Smith
I threw this together last minute and didn't have all the ingredients. Subbed dried red chile flakes for the jalapeño and lemon zest and juice for lime (did have the orange which added lots of great flavor). I added 1/4 - 1/2 C of coconut milk to the marinade. Served with rice. The dish was an "on the fly" winner. Will make again.
fragon
Wonderful! Made as directed, but served on egg fettuccine mixed with peas for a one dish meal.
KKG
Wanted to love this, but didn't. Flavors were great, but not enough sauce for four. Also, I feel it needs a little olive oil (or equivalent) because if served over rice it feels "dry".
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