Aperol-Infused Shrimp with Citrus Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Plump shrimp sautéed in a zesty Aperol and orange reduction, served atop a refreshing salad of arugula, blood oranges, and toasted almonds for a vibrant summer meal. This mediterranean-inspired seafood (low-sodium) ready in about 22 minutes pairs large shrimp, Aperol, fresh orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 2 Mediterranean cuisine 390 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat shrimp dry and toss with 1/8 tsp salt and 1/8 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
  3. Step 3: Remove shrimp and set aside. Add Aperol and orange juice to the skillet, scraping up any browned bits. Simmer for 3 minutes until reduced by half and syrupy.
  4. Step 4: Return shrimp to the skillet, tossing to coat. Add lemon zest and simmer for 1 more minute until fragrant.
  5. Step 5: Divide arugula between plates, top with blood orange slices, and drizzle with 1 tbsp of the reduced sauce. Place shrimp on top and sprinkle with toasted almonds.

Frequently asked questions

How long does Aperol-Infused Shrimp with Citrus Salad take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Aperol-Infused Shrimp with Citrus Salad?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Aperol-Infused Shrimp with Citrus Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Aperol-Infused Shrimp with Citrus Salad for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Aperol-Infused Shrimp with Citrus Salad low-sodium?

Yes — this recipe is tagged low-sodium based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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