Citrus Skillet Shrimp With Shallots and Jalapeños Recipe (2024)

Made the citrus sauce an hour in advance and the citric acid breaks down the jalepeno and shallot like a ceviche. This recipe is a winner!

Made this using sea scallops. Instead of a jalapeño, I used a Serrano with seeds and ribs and a habanero without; this was the perfect amount of heat. The orange juice made the marinade a little sweet for my taste. Will try next time using a blood orange or red grapefruit. Served over basmati rice. A keeper.

This was OK. Very, very citrus forward. I added garlic to the sauce. Next time I would probably cook down the sauce without the cilantro a bit to mellow out the jalapeno, the shallot (and the garlic), then cook the shrimp in the sauce, tossing in all the cilantro at the end. Not sure if I would make it again.

I wish I had used two jalapeños - or a hotter one to begin with. Also, no matter what a recipe says, cook 1 1/2 lbs of shrimp in a 12 in skillet in TWO batches otherwise they boil instead of sear. I served over crispy cilantro lime rice with avocado on top and it was a hit.

Loved this recipe ! Great flavors and quick and easy. I grated a little fresh ginger and 3 cloves of garlic into this as well. And I followed JZ’s advice and let the citrus mixture sit for an hour prior to cooking. Definitely will be making this again !

Great! Put so many spins on it, I basically made a different recipe but used this one as a base. If curious, I: 1) Used half a lemon, not lime because it’s what I had. Let citrus juice sit w/shallot (skipped the jalapeños) for ~1hr.2) Seasoned the shrimp with salt, cumin, turmeric, ground ginger, paprika and garlic. 3) Added sliced red pepper to shrimp. 4) Added a 1/2 cup of cold water 1 tsp corn starch mixed separately to the citrus sauce. Let thicken up before adding shrimp back in.

Delicious! All we did was follow the recipe :)

While I was eating this, I kept thinking how much better it would taste with just a little coconut cream. It has a curry feel to it already, I think the coconut would make this so much better.

This was fabulous. I followed the citrus marinade with jalapeno an hour ahead. Served over rice prepared with lemon and sweet rice wine. The jalapeno was spicy, but I love that. I made the sauce recipe with only 3/4 lb of shrimp, so there would be liquid for the rice. Added fresh, chopped spinach to add veggies. And cilantro only raw after cooking.

Left out jalapeño. Used dried cilantro. Delicious!

A tip for a tip. Before forking the citrus, zap the fruit in a microwave for about 10-15 seconds. Be careful not to burn fingers.

Leftovers the second were better I think cuz about half the citrus and I added some other veggies - broccoli, mushrooms and red bell pepper.

A pinch of turmeric and a few curry leaves stem torn off and crumpled into the shrimp whilst cooking…

Great recipe. Next time I’ll use less lime and more orange

Jan 2023:B I agree sauce needs to be cooked down or thinkened. Also add ginger, garlic, a touch soy. Lots more cumin and some sweet Chile.

I followed several suggestions made by others: a) added about 1/4 tsp turmeric and ground ginger to paprika; b) made a slurry with 1/2 tsp of cornstarch and about 1/4-1/3rd cup water. Removed the shrimp, warmed the sauce and thickened it then added back in the shrimp to get them warm. I used green onions (3) because I did not have a shallot. Overall, really a great meal- a refreshing taste with the citrus (which was from our yard).

Delicious! Took everyone’s advice and added garlic, ginger and a little soy to the sauce and let it sit for about 45 min. No zest because I forgot and used orange juice and roasted jalapeños because that’s what I had. Sautéed up chard with smoked paprika, garlic powder and ginger, removed from pan and seared shrimp in same pan. Chard went back in along with the sauce and let cook for about a minute. Served with cauliflower rice. Will cook again!

Lovely taste. Very fresh. I had a little trouble with the raw shallots but came out well.

What a great recipe. After reading others' comments, I doubled the cumin, reduced the jalapeno, added veggies, increased the sweet paprika, and halved the limes: it was delicious! I served the shrimp with its sauce over rice and it made an incredibly satisfying fast dinner.

This had great flavor although mine strayed from the original a bit - used a small yellow onion thinly sliced instead of a shallot and added 2 thinly sliced cloves of garlic. Juiced 3 limes as they needed using and used about a tbsp of fresh chopped cayenne that I keep in the freezer. Bright flavor with just the right amount of heat. Shrimp cook very fast so watch the time as the recipe states.

loved it. no limes or oranges, used clementines. left sauce on heat ,turned off burner till a bit thicker.

This is a good and easy meal. Had it over quinoa and w/ asparagus. Made as written except I brine my shrimp with 1 tsp kosher and 1/4 baking powder per pound. Didn’t use any additional salt in recipe.

Cooked down the citrus sauce then poached the shrimp in the sauce. Came out fantastic! Served over brown rice, drizzled with sauce and added some diced avocado on top for a complete meal. Definitely will make again.

Remove shrimp to finish sauceDouble spicesHalve coconut milkAdd sugar or sweet chili

I threw this together last minute and didn't have all the ingredients. Subbed dried red chile flakes for the jalapeño and lemon zest and juice for lime (did have the orange which added lots of great flavor). I added 1/4 - 1/2 C of coconut milk to the marinade. Served with rice. The dish was an "on the fly" winner. Will make again.

Wonderful! Made as directed, but served on egg fettuccine mixed with peas for a one dish meal.

Wanted to love this, but didn't. Flavors were great, but not enough sauce for four. Also, I feel it needs a little olive oil (or equivalent) because if served over rice it feels "dry".

Delicious dish! Served on a bed of broccoli slaw and it was a big hit. I would add more jalapeño next time for a bit more heat. Used a blood orange instead of a naval as that is what I had. Will definitely make again.

This recipe is fantastic -- even more so for how quick and easy it is, yet still full of flavor. My husband and I were mopping up the sauce with our bread after eating all the shrimp. I can't wait to make it again, maybe with a bit more heat but this one is a keeper and will regularly show up in our rotation.

Made this last night for my Bahamian boyfriend who loved it and said it reminded him of home. I made cilantro lime rice to accompany it, added ginger and garlic (fresh), doubled the juices in the marinade and added a 1/2 pound of extra shrimp. Also added a little cornstarch slurry to the juices at the end to thicken it up as it is *very* liquid-ey. Will 100% make it again.