Sautéed Shrimp with Cranberry-Citrus Salsa

Southern Living
Sautéed Shrimp with Cranberry-Citrus Salsa Recipe
Photo: Tina Cornett; Styling: Mary Lyn Hill
6 servings


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4 pounds unpeeled, large fresh shrimp
1/2 cup orange juice
1/4 cup minced garlic, divided
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Garnish: Italian parsley sprigs


Peel shrimp, leaving tails intact; devein, if desired.

Combine orange juice and 2 tablespoons garlic in a shallow dish or large heavy-duty zip-top plastic bag; add shrimp. Cover or seal, and chill 2 hours, turning occasionally. Drain.

Sauté remaining 2 tablespoons garlic in hot oil in a large skillet until tender; add shrimp, and sauté 3 to 5 minutes or just until shrimp turn pink. Remove from heat. Sprinkle with salt and pepper. Serve with Cranberry-Citrus Salsa. Garnish, if desired.

Created date

October 2003

Nutritional Information

Calories 226
Fat 5 g
Cholesterol 230 mg
Sodium 323 mg