This vibrant dish transforms simple shrimp into a restaurant-quality meal with minimal effort. The key is the crust: a pungent mix of fresh lemon and lime zest, crushed white peppercorns, and diced jalape&# 195;±o that clings to the butterflied shrimp. As they sear, the crust caramelizes slightly, offering a bright, spicy kick. The pan sauce is where the magic happens. Reduced citrus juices and brown sugar create a sticky, tangy glaze, while a splash of rum adds deep warmth and aroma. Sliced starfruit and fresh ginger are tossed in at the end, adding a crunchy, floral sweetness that balances the heat. ItâÂÂs perfect for a romantic dinner or a festive weeknight treat, ready in under thirty minutes.
Citrus Crusted Shrimp With Ginger Starfruit & Rum
Description
This vibrant dish transforms simple shrimp into a restaurant-quality meal with minimal effort. The key is the crust: a pungent mix of fresh lemon and lime zest, crushed white peppercorns, and diced jalape&# 195;±o that clings to the butterflied shrimp. As they sear, the crust caramelizes slightly, offering a bright, spicy kick. The pan sauce is where the magic happens. Reduced citrus juices and brown sugar create a sticky, tangy glaze, while a splash of rum adds deep warmth and aroma. Sliced starfruit and fresh ginger are tossed in at the end, adding a crunchy, floral sweetness that balances the heat. ItâÂÂs perfect for a romantic dinner or a festive weeknight treat, ready in under thirty minutes.Ingredients
Directions
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Finely zest the lemons and limes using a vegetable peeler, then chop the zest. Peel and devein the large shrimp, then butterfly them by cutting lengthwise through the back so they open like a book but remain attached.
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In a small bowl, combine the chopped citrus zest, diced jalapeño, and crushed white peppercorns to create the crust mixture. Set aside.
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In a small saucepan, combine the lemon and lime juices with the brown sugar. Simmer over medium heat until reduced to about 3 tablespoons. Stir in the coarse salt and the zest mixture, then cook for one more minute. Remove from heat, stir in 1 tablespoon of olive oil, and let cool slightly.
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Press the citrus-pepper mixture firmly onto both sides of the butterflied shrimp, coating them evenly.
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Heat a large skillet over medium-high heat. Sear the crusted shrimp in a light coating of oil for about 1 minute per side, or until golden brown and cooked through.
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Add the sliced starfruit and sliced ginger to the pan. Pour in the rum, swirling the pan to deglaze and coat the shrimp with the warm, fragrant sauce. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 314.1kcal
- % Daily Value *
- Total Fat 5.0g8%
- Saturated Fat 0.7g4%
- Cholesterol 228.0mg76%
- Sodium 15101.0mg630%
- Total Carbohydrate 11.6g4%
- Dietary Fiber 1.4g6%
- Sugars 8.9g
- Protein 30.8g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
