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Sautéed Shrimp with Cranberry-Citrus Salsa

Photo: Tina Cornett; Styling: Mary Lyn Hill
Yield 6 servings


  • 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
  • Cranberry-Citrus Salsa
  • Garnish: Italian parsley sprigs

Nutrition Information

  • calories 226
  • fat 5 g
  • cholesterol 230 mg
  • sodium 323 mg

How to Make It

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

  2. 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.

  3. 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.