Recipe Image

Sizzled Citrus Shrimp

  • 15 m
  • 40 m
EatingWell Test Kitchen
“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).”


    • Marinade & shrimp
    • 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
    • Sauce
    • 1 teaspoon extra-virgin olive oil
    • 1 bay leaf
    • ¼ teaspoon crushed red pepper
    • ¼ teaspoon salt, or to taste
    • 2 tablespoons chopped fresh parsley


  • 1 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.
  • 2 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.
ALL RIGHTS RESERVED © 2019 Printed From 8/23/2019