Key West Pink Shrimp
Succulent pink shrimp sautéed with bright citrus, aromatic spices, and swappable vegetables for endless tropical variations. A versatile base dish that adapts to your pantry and palate.
Ingredients
Method
Peel, devein, and pat dry the shrimp with paper towels. Mince garlic, grate ginger, and zest/juice the orange or lemon. Dice your primary vegetable (bell pepper, zucchini, or mushroom), slice the secondary vegetable (red onion or shallot), chop fresh herbs, and roughly chop or tear the green vegetable.
Heat olive oil in a large skillet over medium-high heat. Add garlic and ginger; sauté for 30 seconds until fragrant.
Add shrimp in a single layer; cook 2–3 minutes per side until just opaque and pink. Season with paprika, salt, and pepper. Transfer to a plate.
In the same pan, add the primary vegetable and secondary vegetable; sauté for 3–4 minutes until tender-crisp. Stir in the green vegetable and cook 1 minute.
Return shrimp to the pan. Add lime juice, orange juice, and orange zest; toss gently for 1 minute to combine. Taste and adjust salt and pepper.
Transfer to a serving dish. Top with fresh herbs and optional hot sauce or finishing sauce. Serve warm, optionally over rice, with crusty bread, or over a bed of greens.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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