Citrus Shrimp With Capers and Celery Recipe
1 pound (about 2 dozen) peeled and deveined large raw shrimp
- 1 pound (about 2 dozen) peeled and deveined large raw shrimp
- Salt and pepper
- ½ cup extra-virgin olive oil, divided
- 3 garlic cloves, minced
- 2 tablespoons golden raisins, chopped
- 2 tablespoons minced shallot
- 1 tablespoon pine nuts (optional)
- 3 tablespoons fresh lemon juice (from 1 to 2 lemons)
- 2 tablespoons fresh orange juice (from 1 orange)
- 2 tablespoons capers, drained and chopped
- ¼ cup finely chopped celery
- 2 tablespoons chopped fresh parsley leaves
- Crusty bread, grains or greens, for serving
- Season shrimp with salt. In a 12-inch nonstick skillet, combine shrimp and ¼ cup of oil in an even layer. Warm over medium heat, undisturbed, until shrimp turn opaque underneath, about 4 minutes. Flip and cook just until pink and opaque throughout, about 2 minutes longer. Transfer shrimp to a medium bowl with a slotted spoon, leaving the oil behind.
- Add garlic, raisins, shallot and pine nuts, if using, to the skillet and cook, stirring, until garlic is fragrant and lightly golden, 1 to 2 minutes. Scrape the mixture over the shrimp.
- Add lemon juice, orange juice, capers, celery and the remaining ¼ cup oil to the bowl, season with salt and pepper and mix well. Let stand to allow flavors to meld, stirring occasionally, at least 15 minutes but ideally 30 minutes. (To make ahead, refrigerate, stirring occasionally, for a few hours. Let stand at room temperature for 30 minutes and allow any solidified olive oil to melt before proceeding with step 4.)
- Stir in parsley and transfer mixture to a shallow serving bowl. Serve with crusty bread, grains or greens.
- ½ cup extra-virgin olive oil, divided - 3 garlic cloves, minced
- 2 tablespoons golden raisins, chopped - 2 tablespoons minced shallot
- 1 tablespoon pine nuts (optional) - 3 tablespoons fresh lemon juice (from 1 to 2 lemons) - 2 tablespoons fresh orange juice (from 1 orange)
- 2 tablespoons capers, drained and chopped - ¼ cup finely chopped celery - 2 tablespoons chopped fresh parsley leaves
- Crusty bread, grains or greens, for serving - Step 1Season shrimp with salt.
In a 12-inch nonstick skillet, combine shrimp and ¼ cup of oil in an even layer. Warm over medium heat, undisturbed, until shrimp turn opaque underneath, about 4 minutes.
Flip and cook just until pink and opaque throughout, about 2 minutes longer. Transfer shrimp to a medium bowl with a slotted spoon, leaving the oil behind. - Step 2Add garlic, raisins, shallot and pine nuts, if using, to the skillet and cook, stirring, until garlic is fragrant and lightly golden, 1 to 2 minutes.
Scrape the mixture over the shrimp. - Step 3Add lemon juice, orange juice, capers, celery and the remaining ¼ cup oil to the bowl, season with salt and pepper and mix well. Let stand to allow flavors to meld, stirring occasionally, at least 15 minutes but ideally 30 minutes. (To make ahead, refrigerate, stirring occasionally, for a few hours.
Let stand at room temperature for 30 minutes and allow any solidified olive oil to melt before proceeding with step 4.) - Step 4Stir in parsley and transfer mixture to a shallow serving bowl.
Serve with crusty bread, grains or greens.
Private Notes
How about making it into a salad with Israeli couscous and arugula? Light, bright and quick to pull together.
I LOVE the combo of orange, shallots and raisins with the shrimp. This one definitely goes on repeat.
And I feel it has virtually negative calories but still delicious. This is so incredibly delicious.
I’ve made it two weekends in a row and it lasts me 2 to 3 meals. The first time I had it I didn’t know what to put it with so I ate it by itself with crusty bread which was delicious but not quite right. Adding jasmine rice made all the difference.
Also store-bought garlic bread. This is a meal I would serve to guests.
The ingredients are so simple but it comes together to make something truly special and all of the ingredients blend beautifully together. One of my favorites on the app!
This was SUPER DELICIOUS!!! Made as described and found it underwhelming. If I made it again I would increase all the seasonings substantially as well as using zest from citrus.
