By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
191 cal · 20 min
Smoky Citrus Shrimp with Parsley
Recipe GLPR9508e3fbe74491
Pan-seared large shrimp with a smoky chipotle crust, finished with a bright trio of citrus juices and fresh parsley. Served with toasted baguette for soaking up the vibrant pan sauce. Ready in under 20 minutes, this protein-packed main is naturally low-carb and bursting with Mediterranean and Mexican-inspired flavors.
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Ingredients
2 pounds large shrimp, peeled and deveined
3/4 teaspoon chipotle powder
Kosher salt, to taste
2 tablespoons extra-virgin olive oil
6 garlic cloves, minced very fine
1/2 cup fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1/2 cup fresh flat-leaf parsley, minced
Lightly toasted baguette slices, for serving
Directions
Pat the shrimp dry with paper towels. In a small bowl, combine the chipotle powder with 1/2 teaspoon kosher salt. Sprinkle this mixture evenly over both sides of the shrimp and toss to coat.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
Working in batches to avoid overcrowding, add the seasoned shrimp to the hot skillet in a single layer. Sear for 2 to 3 minutes per side until they reach an internal temperature of 145°F and are opaque throughout. Transfer cooked shrimp to a clean plate.
Pour the orange juice, lemon juice, and lime juice into the same skillet. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Simmer for 1 minute to allow the juices to warm through.
Return all the shrimp to the skillet and toss gently to coat with the citrus sauce. Taste and adjust seasoning with additional salt if needed. Stir in the minced parsley just before serving.
Divide the shrimp and sauce among serving bowls or plates. Serve immediately alongside the toasted baguette slices for dipping into the pan sauce.
Comments
This hits the mark for a Charlotte weeknight: shrimp is reliably available at any major chain (Harris Teeter, Publix, Food Lion all stock it year-round), and the remaining ingredients are pantry staples found anywhere. Twenty minutes is honest for an experienced cook, though account for five extra minutes if you're peeling shrimp from scratch. At roughly $12–15 for six servings of shrimp-forward protein, the cost per serving runs $2–2.50, which is fair for the protein load. The dish reheats adequately over low heat and serves a family well without fussiness, but it's best eaten the same night while the citrus pop stays bright.
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