This citrus pepper shrimp is tossed in a soy sauce, clementine, and maple syrup sauce and leveled up with sauteed bell peppers and red onions for a deliciously sweet and savory combination.
Why this recipe works
Clementines bring refreshingly bright flavors to the table in this citrus pepper shrimp recipe. Juicy shrimp plus honey-sweet clementines is a welcome switch-up to your classic lemon pepper shrimp recipe. It’s less acidic than its counterpart and bursting with sweet and savory flavors between the soy sauce, maple syrup, and clementine sauce. Tie it all together with tender veggies for a satisfying meal!
This dish can be served on skewers, over a bed of rice, snuggled into tortillas, or served in a bowl shrimp salad style. It’ll be hard to keep any leftovers whichever way you choose to serve it!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SHRIMP – You will need 1 pound medium shrimp that have been shelled, deveined, and have had the tails removed. Fresh or frozen raw shrimp shrimp can be used in this recipe. If using frozen, allow them to thaw completely and pat them dry before beginning.
CITRUS – Our citrus of choice is clementines. Clementines are sweeter and easier to peel. If you are looking for a substitute I would recommend either tangerines or mandarin oranges. Regular oranges are more acidic and less sweet compared to all three choices above.
How to Make Citrus Pepper Shrimp
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Zest and peel clementines. Reserve 2 Tablespoons of clementine zest to use in the sauce. Cut 3 of the clementines into wedges and set aside.
- To make shrimp seasoning, in a small bowl combine 1 1/2 tablespoons olive oil, cayenne pepper, black pepper, and garlic salt.
- Using gloved hands, toss seasoning mix with the shrimp until completely coated.
- To make the sauce, in a medium saucepan combine maple syrup, water, soy sauce, zest and 4 whole, peeled clementines.
- Bring sauce ingredients to a boil over medium high then reduce to low and simmer.
- Cut red onion and bell peppers into bite sized chunks. Toss with remaining olive oil.
- Preheat a wok over high heat. Add oiled vegetables to the wok and stir fry until tender crisp, about 3-4 minutes. You want the skins of the vegetables to brown a bit.
- Add seasoned shrimp to the vegetables in the wok. Stir fry for 2-3 minutes.
- Strain sauce to remove clementines. Add strained sauce to the wok and heat through.
Frequently Asked Questions & Expert Tips
Yes, you can use frozen shrimp for this recipe if you allow them to thaw before beginning. To thaw shrimp quicker, run them under cold water. You will want to make sure you pat your shrimp dry so the seasonings are able to stick.
For a thicker sauce, you can sprinkle in a tablespoon of cornstarch, stir then allow wok to sit, heat off, for 5-6 minutes. Stir again then serve.
Store leftover citrus pepper shrimp in an air-tight container kept in the refrigerator for 2-3 days. Reheat in a pan over low-medium heat until warmed through.
Serving Suggestions
Serve over a bed of rice for dinner or as an appetizer as-is. Citrus pepper shrimp is also a delicious addition to tacos and pasta dishes, and can also be served on skewers for parties. Enjoy warm with optional sesame seeds as garnish.
More Shrimp Recipes
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Citrus Pepper Shrimp
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 7 clementines divided
- 3 Tablespoons olive oil divided
- ½ teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 Tablespoon garlic salt
- 1 pound medium shrimp shelled, deveined, tails removed
- ½ cup maple syrup
- 1 cup water
- ¼ cup soy sauce
- 2 Tablespoons clementine zest
- 1 small red onion
- 1 medium green bell pepper
- 1 medium yellow bell pepper
- 1 medium red bell pepper
Things You’ll Need
Before You Begin
- For a thicker sauce, you can sprinkle in a tablespoon of cornstarch, stir then allow wok to sit, heat off, for 5-6 minutes. Stir again then serve.
- Fresh or frozen raw shrimp can be used in this recipe. If using frozen, allow them to thaw completely and pat them dry before beginning.
Instructions
- Zest and peel clementines. Reserve 2 Tablespoons of clementine zest to use in the sauce. Cut 3 of the clementines into wedges and set aside.
- To make shrimp seasoning, in a small bowl combine 1 1/2 tablespoons olive oil, cayenne pepper, black pepper, and garlic salt.
- Using gloved hands, toss seasoning mix with the shrimp until completely coated.
- To make the sauce, in a medium saucepan combine maple syrup, water, soy sauce, zest and 4 whole, peeled clementines.
- Bring sauce ingredients to a boil over medium high then reduce to low and simmer.
- Cut red onion and bell peppers into bite sized chunks. Toss with remaining olive oil.
- Preheat wok over high heat. Add oiled vegetables to the wok and stir fry until tender crisp, about 3-4 minutes. You want the skins of the vegetables to brown a bit.
- Add seasoned shrimp to the vegetables in the wok. Stir fry for 2-3 minutes.
- Strain sauce to remove clementines. Add strained sauce to the wok and heat through.
Nutrition
Chef Antoine Davis
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