Spring has come to North Carolina early this year, and I am excited! The air is warm and breezy, the flowers are peeking up through the dirt, and I am celebrating spring by enjoying this Lemon Lime Shrimp Cocktail w/ a Citrus Yogurt Dipping Sauce. I made this recipe a couple times just to make sure it was exactly what I was looking for. I tweaked it a few times, and I think you are going to love this final version.
I made one change I had never done before, and it really changed the entire recipe. It made the shrimp soft and wonderful tasting by cooking it in a mixture of butter and orange juice. It is awesome! Read how I made my new favorite shrimp recipe, and you might be surprised to find out how easy it is!
Lemon Lime Shrimp Cocktail w/a Citrus Yogurt Dipping Sauce
(printable recipe at end of page)
1 Fresh Lime
1/2 Fresh Lemon
1 pound fresh or frozen Shrimp (16-20ct)
black pepper
garlic powder
1 tablespoon Butter
2-3 ounces Orange Juice
3-4 ounces Lemon Yogurt
Bring your lime and lemon to room temperature. Use a knife or something similar to roll over the entire surface of the fruit. It will loosen the membrane of the fruit and the juice will flow better. Squeeze both juices into a small bowl together. Set aside.
Peel and devein the shrimp. We did that on this page! Make sure to leave the tales on. Place them on a platter and sprinkle the black pepper and garlic powder over both sides of the shrimp. But together an ice bath by placing ice in a bowl and covering it with water. Use a large bowl that will accommodate the ice, water and shrimp. Set aside.
In a medium or large frying pan, melt the butter over high heat. Add the orange juice, 1 teaspoon lemon/lime juice, and mix together. Add the shrimp to the pan.
Let the shrimp cook for 4-5 minutes. Watch for the shrimp to turn orange and white. Turn each shrimp over and let it cook for 3-4 more minutes. If you notice some of the shrimp are not cooking as quick as they should be, take some of the cooked ones out of the pan, and move the uncooked ones to the bottom of the pan.
Once the shrimp are done, pour the sauce through a strainer into a bowl.
Immediately place the cooked shrimp in the ice bath that you prepared earlier.
While the shrimp are cooling, make the dipping sauce by whisking 3-4 ounces of the yogurt with the lemon lime juice. Add the juice a little at a time until you are happy with the consistency.
Serve the chilled shrimp with the sauce!
Enjoy this springy, citrusy delight!
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Author: The Freshman CookPrint Recipe
LEMON LIME SHRIMP COCKTAIL W/ A CITRUS YOGURT DIPPING SAUCE
PREP TIME: COOK TIME: TOTAL TIME:
INGREDIENTS:
- 1 Fresh Lime
- 1/2 Fresh Lemon
- 1 pound fresh or frozen Shrimp (16-20ct)
- black pepper
- garlic powder
- 1 tablespoon Butter
- 2-3 ounces Orange Juice
- 3-4 ounces Lemon Yogurt
INSTRUCTIONS:
- Bring your lime and lemon to room temperature. Use a knife or something similar to roll over the entire surface of the fruit. It will loosen the membrane of the fruit and the juice will flow better. Squeeze both juices into a small bowl together. Set aside.
- Peel and devein the shrimp. We did that here. Make sure to leave the tales on. Place them on a platter and sprinkle the black pepper and garlic powder over both sides of the shrimp. But together an ice bath by placing ice in a bowl and covering it with water. Use a large bowl that will accommodate the ice, water and shrimp. Set aside.
- In a medium or large frying pan, melt the butter over high heat. Add the orange juice, 1 teaspoon lemon/lime juice, and mix together. Add the shrimp to the pan.
- Let the shrimp cook for 4-5 minutes. Watch for the shrimp to turn orange and white. Turn each shrimp over and let it cook for 3-4 more minutes. If you notice some of the shrimp are not cooking as quick as they should be, take some of the cooked ones out of the pan, and move the uncooked ones to the bottom of the pan.
- Once the shrimp are done, pour the sauce through a strainer into a bowl.
- Immediately place the cooked shrimp in the ice bath that you prepared earlier.
- While the shrimp are cooling, make the dipping sauce by whisking 3-4 ounces of the yogurt with the lemon lime juice. Add the juice a little at a time until you are happy with the consistency.
- Serve the chilled shrimp with the sauce!
