Citrus Skillet Shrimp With Shallots and Jalapeños

Name: Citrus Skillet Shrimp With Shallots and Jalapeños
Total time: 15 min
Yield: 4 servings
Ingredients: 1 navel orange, zested and juiced (see Tip); 2 limes, zested and juiced (see Tip); 1 medium shallot, cut into thin rings; 1 jalapeño, seeded and finely chopped; 1/4 teaspoon ground cumin; Kosher salt; 1/2 packed cup fresh cilantro leaves and tender stems; 1 1/2 pounds large peeled, deveined shrimp (tails on or off); 1/2 teaspoon smoked paprika; 2 tablespoons olive oil

By Yasmin Fahr

Published Jan. 23, 2023

Citrus Skillet Shrimp With Shallots and Jalapeños — Bobbi Lin for The New York Times. Food Stylist: Eugene Jho.

Total Time: 15 minutes
Rating: 4(1,404)
Comments: Read comments

Inspired by the bright, refreshing flavors of ceviche, this recipe takes advantage of an abundance of winter citrus to season pan-cooked shrimp, cooking it until tender and warm rather than curing it simply using salt and acidity and without the application of heat, as classic ceviches do. Shallots and jalapeños quickly bathe in orange and lime juice to cut the rawness and heat of each. You can substitute chopped scallions for the shallots, and white fish or scallops are easy stand-ins for shrimp. Best enjoyed with rice and a simple lettuce salad with avocado and a mustard vinaigrette, this vibrant, colorful dish can brighten up even the dreariest of cold days.

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Ingredients

Yield:4 servings

1navel orange, zested and juiced (see Tip)
2limes, zested and juiced (see Tip)
1medium shallot, cut into thin rings
1jalapeño, seeded and finely chopped
¼teaspoon ground cumin
Kosher salt
½packed cup fresh cilantro leaves and tender stems
1½pounds large peeled, deveined shrimp (tails on or off)
½teaspoon smoked paprika
2tablespoons olive oil

Ingredient Substitution Guide

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Preparation

Step 1
In a small bowl, combine the orange and lime zest and juice with the shallot, jalapeño, cumin and ½ teaspoon salt; stir to combine. Roughly chop two-thirds of the cilantro and add it to the bowl; toss to combine, then set aside the citrus mixture.
Step 2
Pat the shrimp dry. Season all over with salt and the paprika. Heat a 12-inch skillet over medium-high heat until hot. Add the oil, tilt the skillet to slick the bottom evenly, then spread the shrimp in an even layer. (It’s OK if they are a little snug.) Cook the shrimp, undisturbed, for 3 minutes, until just pink underneath. Turn the shrimp over and cook until the shrimp are fully pink all over, with no grey spots, 1 to 3 minutes more, depending on the size of the shrimp.
Step 3
Remove from the heat onto an empty burner and immediately pour the citrus mixture into the skillet, gently tossing to coat the shrimp, about 1 minute. (The shrimp will continue to cook in the residual heat so you can undercook the shrimp by 30 seconds.) Lightly tear or chop the remaining cilantro, sprinkle on top and serve.

Tip

To maximize the amount of citrus juice without using (or cleaning) a press, insert a fork into an orange or lime half, and move it up and down like a lever while squeezing the citrus. Pulp is welcome.

Ratings

4 out of 5

1,404 user ratings

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Comments

JZ2 years ago

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!

michael191032 years ago

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.

Anne R.2 years ago

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.

kirk2 weeks ago

1st time, halved the recipe for Two. Fun to make the citrus sauce, quick with the shrimp, wonderful fresh take on shrimp over rice. Will make again and stay with the Times recipe. Thanks

Ks4 months ago

Loved this. Didn’t have shallots but they were not missed.

KD4 months ago

My family loved this. I love the suggestions others are making. I will definitely be making this again. We had rice and a thai peanut sauce. The flavors were nice together.

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