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20 min
|
easy
|
clean eating,
gluten-free,
Mediterranean diet,
pescatarian
This garlic butter orange shrimp is bright, buttery, and just a little bit smoky from the paprika.
Fresh Valencia orange juice adds a sweet, citrusy kick that pairs perfectly with the garlicky herb butter sauce.
It cooks in just a few minutes, so it is ideal for busy weeknights, but fancy enough for date night at home.
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Pat the shrimp very dry with paper towels, then place them in a medium bowl.
Mince the garlic, juice the orange, and finely chop the parsley; keep each in its own small bowl.
Sprinkle the shrimp with salt, black pepper, and smoked paprika, then toss until every piece is evenly coated.
Heat a large skillet over medium-high heat, then add 2 tablespoons butter and let it melt until foamy.
Add the shrimp in a single layer and cook about 1 to 2 minutes per side, until pink and opaque.
Transfer the cooked shrimp to a plate, leaving as much butter and browned bits in the pan as possible.
Lower the heat to medium, then add the remaining 2 tablespoons butter to the skillet.
Stir in the minced garlic and cook about 30 seconds, just until fragrant, stirring constantly so it does not brown.
Pour in the fresh orange juice, Dijon mustard, and red pepper flakes, stirring to scrape up any browned bits.
Let the sauce simmer for 1 to 2 minutes, until slightly thickened and glossy.
Remove the pan from the heat, then stir in the chopped parsley, plus salt and black pepper to taste.
Return the shrimp and any accumulated juices to the skillet, tossing gently to coat them in the orange-butter sauce.
Serve right away over rice, pasta, or crusty bread, with extra sauce spooned on top.
| Energy | 253 | kcal |
|---|---|---|
| Protein | 24 | g |
| Total Fat | 13 | g |
| Carbohydrates | 8 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
This bright, buttery shrimp is perfect with simple white rice, garlic bread, or a big fresh salad on the side.
For a fun twist, add a splash of white wine to the pan with the orange juice for extra depth.
You can also top each serving with extra parsley, orange zest, or red pepper flakes for a pretty restaurant-style finish.
These sides complement the meal beautifully.
Post your review and pictures below! ⬇︎ Thanks for your review!
Susan, Chicago, IL: This was a family pleaser 😊 Howerver , I did add more butter and a little garlic to make more sauce for the shrimp 🍤 This was great with some rice and a salad!
: Glad it worked for your family, Susan!
theVictoriaKitchen, Minneapolis: I’ve been making shrimp scampi-style forever, so this one intrigued me. The sear came out great, but using butter on medium-high flirted with burning. This is how I always do it: start with a little oil plus butter, then finish with butter at the end. The sauce was bright, but the orange juice plus Dijon read a bit sharp and thin. I’d add zest and a teaspoon of honey, and cut the mustard to 1/2 tsp. Also, “simmer 1 to 2 minutes until thickened” was confusing, mine didn’t thicken without a longer reduction.
: Good notes: starting with a little oil, lowering the heat, and finishing with butter at the end will keep the garlic butter from browning too fast, and adding zest plus a touch of honey (with less Dijon) should round out that sharpness.
Madelyn, NYC: This is super easy to make and delicious. A friend just brought Dijon mustard from France (even the same brand I usually use, Maille) and I was surprised how different it tasted. Tried it in this recipe, and it was really good. More complex, more spice, less sweet
: Happy it was easy and delicious, Madelyn! Dijon is a great add here, and the sharper, less-sweet French-style mustard pairs really nicely with the buttery orange-garlic sauce.
Please post your feedback and pictures here. We’d love to hear from you!
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