Citrus Skillet Shrimp With Shallots and Jalapeños

4 servings

15 min

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)
1 ½ pounds / 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
2 tablespoons / 30 ml olive oil
Fresh cilantro leaves and tender stems, remaining (1/3 of total), lightly torn or chopped

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