Citrus Skillet Shrimp With Shallots and Jalapeños
15 min4 servings
Large shrimp seared in a skillet, then tossed with a bright citrus, shallot and jalapeño sauce finished with fresh cilantro.
| prepPreheat a 12-inch skillet over medium-high heat | ||||
| 1 navel orange, zested and juiced | Combine citrus, shallot, jalapeño, cumin & salt | Pour citrus mixture over shrimp, toss 1 min | Top with remaining cilantro & serve | |
| 2 limes, zested and juiced | ||||
| 1 medium shallot, cut into thin rings | ||||
| 1 jalapeño, seeded and finely chopped | ||||
| ¼ teaspoon ground cumin | ||||
| Kosher salt | ||||
| ½ packed cup fresh cilantro leaves and tender stems, roughly chopped (2/3 of total) | ||||
| 680 g large peeled, deveined shrimp (tails on or off) | Pat shrimp dry, season with salt & paprika | Heat oil, sear shrimp 3 min per side until pink | ||
| ½ teaspoon smoked paprika | ||||
| 30 ml olive oil | ||||
| Fresh cilantro leaves and tender stems, remaining (1/3 of total), lightly torn or chopped | ||||
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