PAN SEARED SHRIMP WITH CITRUS HERB OIL
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PAN SEARED SHRIMP WITH CITRUS HERB OIL
Amy Hunter
Rated 5.0 stars by 1 users
Category
Main Course
Servings
2
Prep Time
15 minutes
Calories
420
I cook just about every night. Sometimes it’s a long-drawn-out meal, but sometimes I just want to get dinner on the table. You can almost always tell the difference.
But once in a while, something comes along that tastes like it took hours in the kitchen, but actually was a few minutes and hardly any dishes.
This is one of those meals. It comes together in minutes, and the hardest part is blending up the citrus oil.
Let’s talk about the citrus oil. It starts with some Ava Jane’s Premium Avocado Oil. From there, an orange, a clove of garlic, and a few herbs are pulsed. The result is a fantastic oil that you’ll drizzle over your golden browned shrimp.
Serve this with an easy side dish — some garlic sautéed spinach is perfect, as is a green salad, roasted potatoes, or Instant pot rice.
Ingredients
-
1/4 cup Ava Jane's Kitchen Avocado Oil
- 3 sprigs of parsley
- 2 basil leaves
- 1 green onion
- 1 clove garlic
- 1 orange Juice and zest
- 1 tsp apple cider vinegar
- Colima Sea Salt and freah pepper to taste
- 1 tbsp olive oil
- 1/2 lb raw shrimp peeled and deveined, patted dry with a paper towel
-
1/4 tsp Ava Jane's Kitchen Hot Roasted Garlic more or less to taste
Citrus Herb Oil
Shrimp
Directions
Make the oil by putting all of the ingredients in a blender. Blend until smooth.
- To cook the shrimp, heat a skillet to medium high heat. Add the oil.
- Add the shrimp to the pan and cook for 1-2 minutes per side, until shrimp are lightly browned and pink. Add the Hot Roasted Garlic.
- Remove from pan, transfer to a plate and drizzle with the citrus oil before serving.
Recipe Note
Use this again: The citrus oil is perfect for drizzling over fish, chicken, or roasted vegetables. Or try it on your morning eggs.
For one or two servings: Recipe can easily be doubled. To cut it back, you’ll need to adjust the ingredients of the oil to your preference.
Store leftovers: Store the oil in a jar in the fridge for up to 3 days. Cook the shrimp when ready to serve.
Nutrition
Nutrition
- per serving
- Calories
- 420
- Carbs
- 10 grams
- Protein
- 16 grams
- Fat
- 36 grams
- Saturated Fat
- 4 grams
- Polyunsaturated Fat
- 5 grams
- Monounsaturated Fat:
- 24 grams
- Trans Fat
- 1 grams
- Cholesterol
- 143 milligrams
- Sodium
- 648 milligrams
- Potassium
- 286 milligrams
- Fiber
- 2 grams
- Sugar
- 6 grams
- Vitamin A
- 633 milligrams
- Vitamin C
- 39 milligrams
- Calcium
- 98 milligrams
- Iron
- 1 milligrams