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Shrimp with Fresh Citrus Sauce

Chef Way Andrew Carmellini's sauce uses blood oranges, tangelos, clementines and tangerines. He sautés the shrimp separately.

Easy Way Prepare a fast citrus sauce by adding grapefruit juice to the skillet as you cook the shrimp.

slideshow  More Shrimp Recipes

  • Total Time:
  • Servings: 6

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  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon harissa or hot sauce
  • 3 tablespoons extra-virgin olive oil
  • 1 large fennel bulb—halved, cored and shaved paper-thin
  • 4 celery ribs, very thinly sliced
  • 2 navel oranges, peeled and thinly sliced crosswise
  • Salt and freshly ground pepper
  • 1 1/2 pounds shelled and deveined large shrimp
  • 1/2 cup fresh grapefruit juice
  • 2 tablespoons unsalted butter
  • 1 tablespoon snipped chives


  1. In a bowl, whisk the lemon juice and harissa with 2 tablespoons of the olive oil. Add the fennel, celery and orange slices, season with salt and pepper and toss. Transfer the salad to plates.
  2. In a large skillet, heat the remaining 1 tablespoon of olive oil until smoking. Season the shrimp with salt and pepper and add to the skillet. Cook, stirring once, until just pink and curled, about 2 minutes. Transfer the shrimp to a plate.
  3. Add the grapefruit juice to the skillet and cook until reduced by half. Swirl in the butter, then add the chives and shrimp; simmer for 2 minutes, stirring. Top the salad with the shrimp and serve.

Suggested Pairing

Minerally, citrusy Sauvignon Blanc.

Contributed By Photo © Tina Rupp Published November 2006

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