Lemons, limes, and oranges lend sweet flavor to this colorful shrimp dish. Serve this meal with whole grain rice or pasta.

Source: Midwest Living


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • Thaw frozen shrimp, if using. Peel and devein shrimp. Set aside the finely shredded lemon and lime peels.

  • For sauce, in a medium saucepan, combine lemon and lime juices, orange juice concentrate, wine, sugar, salt, and pepper. Bring to boiling; boil gently about 5 minutes or until mixture is reduced by half (should have 1/2 cup). Stir in lemon and lime peels.

  • In a large skillet, melt the butter or margarine over medium-high heat. Add the shrimp; toss to coat. Add the sauce, shallots, and tarragon. Cook for 2 to 3 minutes or until shrimp turn pink. Remove tarragon sprigs.

  • Serve the shrimp mixture immediately over rice or pasta. Makes 4 servings.

Nutrition Facts

338 calories; fat 13g; cholesterol 33mg; saturated fat 8g; carbohydrates 41g; insoluble fiber 1g; protein 11g; vitamin a 123.6RE; vitamin c 34.8mg; sodium 249mg; calcium 50.5mg; iron 1.8mg.