Sizzled Citrus Shrimp

READY IN: 30mins
Recipe by Bev I Am

Serve this as a main dish or present as an appetizer. From the Spring 2004 edition of Eating Well Magazine, who says, "This Spanish-inspired saute is a lesson in simplicity!" Very simple shrimp dish. Hope you enjoy it!

Top Review by Manami

Hello Bev, what a lovely dinner we had! We followed your recipe as was posted and it was great! I worry about the amount of heat I can tolerate but this was just perfect! We served it with plain brown rice and asparagus, what a treat! We used the jumbo shrimp instead of the smaller size. Thanks so much for posting, Diane :=)

Ingredients Nutrition


  1. Combine lemon juice, wine, 2 tsp oil and garlic in a medium bowl.
  2. Add shrimp and toss to coat.
  3. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally.
  4. Drain well, reserving marinade.
  5. Heat 1 tsp oil in a 12-inch non stick skillet over medium-high heat.
  6. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.
  7. Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes.
  8. Return the shrimp and any accumulated juices to the pan; heat through.
  9. Season with salt, sprinkle with parsley and serve immediately.
  10. About 4 servings- 3/4 cup each.

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