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Blackened Shrimp with Citrus Salsa

Blackened Shrimp with Citrus Salsa

We tested with fresh citrus fruit, but you can use refrigerated bottled grapefruit sections to cut down on prep time.

Oxmoor House JANUARY 2008

  • Yield: 4 servings (serving size: about 12 shrimp and 1/2 cup salsa)
  • Cook time: 10 Minutes
  • Prep time: 27 Minutes


  • 1 cup chopped orange sections (about 2 oranges)
  • 1 cup chopped ruby red grapefruit sections (about 1 grapefruit)
  • 1/3 cup chopped green onions
  • 2 tablespoons minced seeded jalapeño pepper
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons salt-free blackening seasoning
  • 1/4 teaspoon salt
  • 2 pounds large shrimp, peeled and deveined
  • 4 teaspoons olive oil, divided


Combine first 5 ingredients in a medium bowl; cover and chill.

Combine seasoning, salt, and shrimp in a large zip-top plastic bag. Seal bag, and shake well to coat.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of shrimp; cook 2 minutes on each side or until done. Remove from pan. Repeat procedure with remaining 2 teaspoons oil and remaining shrimp. Serve warm with salsa.

Nutritional Information

Amount per serving
  • Calories: 263
  • Fat: 6.9g
  • Saturated fat: 1.2g
  • Protein: 37.2g
  • Carbohydrate: 12.6g
  • Cholesterol: 336mg
  • Iron: 6mg
  • Sodium: 538mg
  • Calories from fat: 24%
  • Fiber: 2.9g
  • Calcium: 108mg

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Blackened Shrimp with Citrus Salsa Recipe