Citrus Shrimp

Shrimp is a great protein option to keep on hand. They freeze well and cook fast, and their small size makes them a kid-friendly finger food—perfect for busy families. Shrimp gets a bit of a bad reputation for being a high cholesterol food, but overall it is a lean protein. Over many studies and analysis over many years, research has found that dietary cholesterol is not correlated with blood levels and for that reason does not pose a risk to our heart health. The thing to watch is your total fat intake, especially intake of saturated fats. These fats are typically animal-based and solid at room temperature. They are known to contribute to poor cholesterol levels and increase risk of plaque build up in the arteries, increasing risk for heart disease and stroke. However, notice shrimp is very high in sodium, like many other crustaceans and mollusks from the sea, and this may lead to temporary increase in blood pressure and edema. 

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1 tablespoon olive oil
1 cup fresh orange juice (about 2 oranges)
½ cup fresh lemon juice (about 3 lemons)
5 garlic cloves, minced or pressed
1 Tablespoon finely chopped red onion (or shallot)
1 Tablespoon chopped fresh parsley
Pinch red pepper flakes
Freshly ground black pepper and kosher salt
3 pounds medium shrimp, peeled and deveined
1 medium orange, cut into wedges or slices
1 medium lemon, cut into wedges

In a medium bowl, whisk together the olive oil, orange juice, lemon juice, garlic, onion, 2 teaspoons of the parsley, and pinch of red pepper flakes. Pour the mixture into a large skillet set over medium heat. Bring to a simmer and cook until reduced by half, about 5 to 8 minutes.

Add the shrimp, season with kosher salt and freshly ground black pepper, cover and cook until they turn pink, about 5 minutes.

Top with the remaining parsley and serve with orange and lemon slices on the side. Makes six servings.

Nutrition Information (5 to 6 shrimp):

Calories: 213; Carbohydrates: 9.8g; Protein: 31.5g; Fat: 4.8g; Sodium: 1285.2mg; Fiber: .4g


Recipe adapted from:

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