Garlic Butter Orange Shrimp
18 min
|
easy
|
clean eating,
gluten-free,
Mediterranean diet
Recipe by Eunice
Introduction
Meet your new weeknight flex: juicy, garlicky shrimp in a glossy butter sauce brightened with Valencia orange, Dijon, smoked paprika, and a pinch of heat.
One pan in about 15 minutes, perfect for date night, game-day bites, or piling over rice, pasta, or crusty bread to swipe every last drop.
Ingredients (3 servings)
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Ingredients for the Shrimp
- 1 lb large fresh shrimp, peeled, deveined fresh shrimp 16 oz large
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper, freshly ground black peppercorns (for freshly ground black pepper)
- ½ tsp smoked paprika smoked paprika 0.04 oz
- 2 Tbsp unsalted butter unsalted butter 1 oz
Ingredients for the Orange-Herb Butter Sauce
- 2 Tbsp unsalted butter unsalted butter 1 oz
- 4 cloves garlic, minced garlic 0.36 head
- 1 Valencia orange, juiced Valencia orange 1 ct
- 1 tsp Dijon mustard Dijon mustard 0.19 oz
- ¼ tsp crushed red pepper crushed red pepper 0.02 oz
- 2 Tbsp fresh parsley, finely chopped fresh parsley 0.27 oz
- salt (to taste) salt
- freshly ground black pepper (to taste) black peppercorns (for freshly ground black pepper)
How to Make Garlic Butter Orange Shrimp
-
Prep aromatics and shrimp
Finely mince the garlic, chop the parsley, juice the Valencia orange, and pat the shrimp very dry with paper towels.
Dry shrimp brown; wet shrimp steam, so do not skip this.
-
Season the shrimp
Toss shrimp with salt, black pepper, and smoked paprika until evenly coated.
-
Sear the shrimp
Heat a large stainless or cast-iron skillet over medium-high until hot, then add the 2 tablespoons butter for the shrimp and let it foam.
Sear shrimp in a single layer for 60 to 90 seconds per side until just opaque with light char, working in two quick batches if needed, then transfer to a warm plate.
If the butter darkens too fast, drop the heat to medium to keep it from burning.
-
Build the orange-herb butter sauce
Return the pan to medium heat and add the 2 tablespoons butter for the sauce, then add the minced garlic and cook 30 to 45 seconds until fragrant, not brown.
Whisk in orange juice, Dijon, and red pepper flakes, scraping up browned bits, and simmer 1 to 2 minutes until slightly syrupy.
Season with salt and black pepper to taste.
-
Finish the shrimp
Take the pan off the heat, stir in parsley to keep it vibrant, return the shrimp, and toss 30 to 60 seconds to coat and warm through.
Taste and adjust with a pinch of salt, pepper, or a squeeze of extra orange for brightness.
-
Serve
Serve immediately with crusty bread, rice, or buttered noodles to catch all that sauce.
Optional, microplane a little orange zest over the top right at the end for fragrant lift.
Substitutions
- Butter -> Ghee
- Ghee brings the same rich butter flavor with a higher smoke point, giving you a cleaner sear on the shrimp and a silkier, more stable sauce.
- Valencia Orange -> Blood Orange
- Blood orange keeps the citrus brightness but adds a subtle berry note and a gorgeous blush to the sauce without throwing off the balance.
- Dijon Mustard -> White Miso
- White miso swaps mustard’s tang for gentle umami and body, yielding a plush, savory sauce that plays beautifully with orange and garlic.
Tips
- Get that hard sear
- Preheat the pan until a drop of water skitters, then add butter and shrimp in a single layer so they caramelize instead of steaming.
- Mind the garlic
- Garlic should go blond and fragrant, never brown; if it darkens, pull the pan off heat for a beat so it does not turn bitter.
- Reduce to syrupy
- Let the orange juice simmer until it slightly thickens and glosses the pan, which concentrates flavor and helps the butter emulsify.
- Emulsion control
- Swirl the sauce off heat when adding parsley and tossing the shrimp, which keeps the butter emulsified and the herbs bright.
- Season with intention
- Citrus softens the perception of salt, so taste at the end and add a pinch if the sauce reads flat, then hit it with fresh pepper.
- Save those shells
- If you peeled the shrimp yourself, freeze the shells and simmer later with onion ends and veggie scraps for a quick seafood stock.
Nutrition Facts *
| Energy | 284 | kcal |
|---|---|---|
| Protein | 18 | g |
| Total Fat | 17 | g |
| Carbohydrates | 11 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the shrimp from turning rubbery?
- Cook them hot and fast, about 60 to 90 seconds per side, and pull them as soon as they turn opaque and C-shaped; O-shaped curls mean overdone.
- My sauce split or looks thin, what now?
- Simmer the orange mixture to lightly reduce, then kill the heat and whisk vigorously; if needed, add a teaspoon of cold water and whisk to bring it back together.
- Can I use frozen shrimp?
- Yes, thaw in a bowl of cold water 15 to 20 minutes, drain well, and pat bone dry before seasoning so you still get a good sear.
- No Valencia orange on hand, can I use bottled juice or another citrus?
- Use 1/4 cup good-quality orange juice or swap in Cara Cara or navel, and balance with a pinch of sugar if the fruit is very tart.
- How can I make it spicier without overpowering the orange?
- Increase the red pepper flakes slightly or add a pinch of cayenne, then taste and adjust salt so the heat feels clean, not harsh.
- Can I make this ahead for a dinner party?
- You can make the sauce up to a day ahead without parsley, chill it, then rewarm gently and cook the shrimp just before serving for the freshest texture.
Serving Suggestions
Killer with garlicky rice and a crisp green salad, this shrimp also loves a chilled albariño or a citrusy pale ale.
For a bolder spin, splash in a shot of tequila or rum with the orange juice and finish with toasted almonds for crunch.
If you grill, thread the shrimp and char them quickly, then toss in the sauce off the heat for smoky vibes without overcooking.
More pairings:
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