Garlic Butter Orange Shrimp

Prep Time	Cook Time	Total Time
10 min	10 min	20 min

How to Make Garlic Butter Orange Shrimp

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Prep the shrimp and aromatics

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.
Season the shrimp

Sprinkle the shrimp with salt, black pepper, and smoked paprika, then toss until every piece is evenly coated.

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Sear the shrimp

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.
Start the orange-garlic sauce

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.
Finish the sauce with herbs

Remove the pan from the heat, then stir in the chopped parsley, plus salt and black pepper to taste.

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Coat the shrimp and serve

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.

Butter -> Olive oil: Swap the butter for a fruity extra-virgin olive oil to make the recipe dairy-free. The sauce will taste a little lighter and less creamy, but still very flavorful and garlicky.
Valencia orange -> Navel or blood orange: Use a navel or blood orange if you cannot find Valencia; both keep the sauce bright and citrusy. Blood orange will add a deeper color and a hint of berry sweetness, which tastes lovely with shrimp.
Shrimp -> Sea scallops: Sea scallops sear beautifully in the same garlicky orange butter and feel a little extra fancy for guests. Pat them very dry and cook about 2 to 3 minutes per side, until deeply golden and just opaque.

Dry shrimp sear better: Moisture on the shrimp will steam them instead of searing, so dry them thoroughly for the best color and flavor.
Watch the garlic closely: Garlic can burn fast in butter, so lower the heat before adding it and keep it moving in the pan.
Use a heavy skillet: A heavy stainless steel or cast-iron skillet holds heat well, giving the shrimp a nice sear without overcooking.
Adjust the sauce thickness: If the sauce looks thin, simmer it another minute; if it seems too thick, splash in a little water.
Finish with fresh herbs last: Add the parsley off the heat so it stays bright green and fresh tasting, instead of turning dull and bitter.

How do I keep the shrimp from turning rubbery?: Cook the shrimp just until they curl slightly and turn opaque, usually 1 to 2 minutes per side. Pull them from the pan right away, since they continue cooking a bit in the hot sauce.
Can I use frozen shrimp for this recipe?: Yes, frozen shrimp work great; just thaw them completely and pat them very dry before seasoning. If they are still icy, they will release water and prevent that nice buttery sear.
What can I do if my sauce tastes too sour or too sharp?: If the orange tastes too tart, whisk in a small knob of butter or a teaspoon of honey. You can also add a pinch more salt, which helps round out the citrus and mustard flavors.
Can I make this dish ahead of time?: This recipe tastes best right after cooking, because shrimp can turn tough when reheated. You can prep the garlic, parsley, and seasoning mixture earlier, then cook everything quickly just before serving.

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.

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. — 3 ★

Eunice: 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. You’re right that the sauce won’t “thicken” unless it reduces e...
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 — 5 ★

Eunice: 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.