Divine Citrus Seared Shrimp

When I say divine, I mean it. I'm literally addicted to this one dish recipe and I will make it at least once a week. It was my go to romantic Valentine's dinner...it's that good. And honestly, this dish is so easy to make with ingredients you probably already have in your kitchen.

I keep shrimp in my freezer for lots of simple keto friendly recipes and I love pulling them out for this recipe. Feel free to modify the size of shrimp that you use based on the number of people you plan on serving. For just a couple use the extra large or large size, family meals use the medium and larger crowds or parties use the small version. Just leave the tails on if they come that way. They help suck in all the flavor and you will be happy you had to pick the tails off before popping them in your mouth.

This dish is so easy and versatile that just about any side dish goes perfectly with it. Try roasting some asparagus, or putting some riced cauliflower underneath. If you aren't watching your carbs, you will want to serve a fresh, crusty bread with this dish so you can sop up all the extra juice.

Ingredients:

• 1 tablespoon olive oil

• Fresh orange juice from 2 oranges - about 1 cup but make sure you squeeze this yourself!

• 1/2 cup fresh lemon juice from about 3 lemons

• 5 minced garlic cloves

• 1 tablespoon finely diced red onion

• 1 tablespoon chopped fresh parsley

• Pinch of crushed red pepper flakes

• Pinch of freshly ground black pepper and kosher salt

• 3 pounds medium shrimp, peeled and deveined with tails on

• 1 medium orange, cut into wedges or slices

• 1 medium lemon, cut into wedges

Directions:

• In a large skillet, mix together the olive oil, orange juice, lemon juice, garlic, red onion, half of the parsley, and pinch of red pepper flakes. Add the orange and lemon wedges/slices. Over medium heat bring to a simmer and cook until reduced by half, about 6 to 10 minutes.

• Add the shrimp, season with kosher salt and freshly ground black pepper, cover, and cook until they turn pink, about 5 minutes.

• Top with the remaining parsley and serve with orange slices and lemon wedges (completely optional and I don't since I cook them into the dish).

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