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Appetizer Main Dish

Grilled Key West Shrimp w/ Citrus Smother

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  • Cuisine: American
  • Special: Kid FriendlyLow FatRefrigerated
  • Prep Method: BoiledGrilledPan Fried
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  • 2 cups Florida pink grapefruit juice
  • 2 cups Florida orange juice
  • 1/2 cup chopped red onion
  • 2 teaspoons seeded and chopped jalapeno
  • 1-1/4 cup cilantro
  • 1/4 cup brown sugar
  • 1/2 teaspoon coarse salt
  • 2 pounds Key West Pink shrimp

For Stew

  • 1 whole tomato
  • 2-3 medium red potatoes
  • Reserved marinade
  • 1/8 cup minced red onion
  • 1 teaspoon chopped cilantro
  • 1 Florida pink grapefruit, peeled and cut into segments
  • 1 Florida orange, peeled and cut into segments


In small sauce pan combine all ingredients except the shrimp and bring to boil. Reduce heat and simmer for 5 to 10 minutes until liquid is reduced by half.

Pour through fine strainer, reserving liquid and chill until cool.

Pour 2/3 of marinade over shrimp reserving remaining marinade for stew (recipe to follow). Let shrimp marinate in covered container in refrigerator for 1 to 2 hours- (Tip: Marinade can be prepared ahead of time and shrimp can marinate in refrigerator for up to 48 hours before cooking and serving).

For Stew
Core and dice tomato into 1/2″ cubes, removing seeds.
Cut red potatoes into 1/2″ cubes and blanch until tender (approximately 4 minutes).

In a saute pan, heat up the reserved marinade until boiling. Once boiling, add potatoes, tomato, red onion and cilantro. Reduce sauce by 3/4 then add citrus segments.

While sauce is cooking, remove shrimp from marinade. Discard used marinade.

On char broiler or grill top, grill shrimp for approximately 2 minutes on each side.

Serve shrimp on bed of rice with stew ladled on top. 4 servings


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