Butterflied Shrimp with Pistachios and Orange-Saffron Vinaigrette

Chef Ori Menashe pats ground pistachios onto sweet shrimp before they’re pan-fried and topped with a fragrant, citrusy vinaigrette. Slideshow: More Shrimp Recipes 

Active Time:
30 mins
Total Time:
50 mins
4 to 1 as course



  • 1 cup fresh orange juice

  • 1 tablespoon minced shallot

  • 1/4 teaspoon saffron threads

  • 2 tablespoons Champagne vinegar

  • 1/4 cup extra-virgin olive oil

  • Kosher salt


  • 1/4 cup unsalted pistachios

  • 8 head-on shrimp (1 pound), butterflied through the shells

  • Kosher salt

  • Pepper

  • 1/4 cup extra-virgin olive oil

  • 8 large scallions, cut into 2-inch pieces (2 cups)

  • Pistachio oil, for drizzling


Make the vinaigrette

  1. In a small saucepan, combine the orange juice, shallot and saffron. Bring to a simmer and cook over moderate heat until reduced to 1/4 cup, about 25 minutes. Transfer to a small bowl and let cool completely. Whisk in the vinegar and oil and season with salt.

Meanwhile, prepare the shrimp

  1. Preheat the oven to 375°. Spread 2 tablespoons of the pistachios in a pie plate and toast for 5 minutes or until golden; coarsely chop. In a spice grinder, finely grind the remaining 2 tablespoons of pistachios. Season the flesh side of the shrimp with salt and pepper and coat with the finely ground pistachios.

  2. In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the scallions and cook over moderately high heat, stirring, until lightly charred and just tender, about 3 minutes. Transfer to a plate.

  3. Wipe out the skillet and heat the remaining 2 tablespoons of olive oil in it. Add the shrimp, flesh side down, and cook over moderate heat, turning once, until just white throughout, about 3 minutes. Transfer the shrimp to plates. Spoon some of the vinaigrette over the shrimp and top with the scallions, a drizzle of pistachio oil and the chopped pistachios. Serve the remaining vinaigrette on the side.

Make Ahead

The vinaigrette can be refrigerated overnight.

Suggested Pairing

Try this shrimp dish with a fruit-forward, floral Piedmontese white.

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