Hale Groves Citrus Marinated Shrimp Recipe

The Hale Groves Team

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Farm-fresh citrus from Hale Groves plus fragrant herbs make a delicious marinade for shrimp sure to bring sunshine to a dreary winter’s day. A healthy, flavorful and light alternative to heavy wintertime dishes, this recipe comes together quickly so you can serve it up on weeknights, yet makes an elegant presentation for company. Serve over steamed jasmine rice with a spinach salad made up of cucumber slices, Honey-Sweet Tangerine sections, and a lemon vinaigrette. You can find all these fruits in Hale Grove’s Treasure Coast Trio.


  • 2 Hale Groves Navel Oranges
  • 2 Hale Groves Ruby Red Grapefruit
  • 1 lb. medium-large shrimp, tails on, shelled and deveined
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 3 Tbsp. chopped cilantro or parsley
  • ½ teaspoon salt
  • ½ tsp. ginger
  • ½ tsp. red pepper flakes
  • 1 tablespoon honey
  • 2 teaspoons cornstarch


  1. Place shrimp in a large food storage bag.
  2. In a large bowl, thoroughly whisk together olive oil, 2 tablespoons and half a cup of juice each from the oranges and grapefruit, honey, minced garlic, ginger, salt and red pepper flakes. Reserve half cup of marinade and pour remainder over shrimp, seal bag and toss together to coat shrimp in marinade. Place bag in fridge to marinate 30-60 minutes.
  3. Heat a large, non-stick skillet over medium-high heat. Drain shrimp and sauté until it begins to turn pink (2-3 minutes each side) and marinade caramelized.
  4. Whisk cornstarch into reserved marinade and pour over shrimp in pan. Bring to a boil over high heat, stirring constantly until shrimp is just cooked through and sauce has thickened slightly.
  5. Add grapefruit and orange sections and heat through (about 30 seconds).
  6. Garnish with parsley or cilantro and serve over steamed rice.

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