Citrus Skillet Shrimp with Shallots and Jalapeños
Ingredients
- 1 navel orange, zested and juiced (see Note)
- 2 limes, zested and juiced (see Note)
- 1 medium shallot, cut into thin rings
- 1 jalapeño, seeded and finely chopped
- ¼ tsp. ground cumin
- Kosher salt, to taste
- ½ cup fresh cilantro leaves and tender stems, packed
- 1-½ pounds large peeled, deveined shrimp, tails on or off
- ½ tsp. smoked paprika
- 2 tbsp. olive oil
Instructions
- 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: set aside the citrus mixture.
- 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.
- 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.
Notes
To maximize the amount of citrus juice without using (or cleaning) a press, insert a fork into an orange or lime half; move it up and down like a lever while squeezing the citrus; pulp is welcome.