Sautéed Shrimp with Zesty Citrus and Fresh Cilantro

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

Quick sautéed shrimp infused with bright lemon and orange zest finished with fresh cilantro for a vibrant Whole30 seafood dish. This Mexican-inspired Whole30 recipe (gluten free, dairy free), ready in about 16 minutes, pairs large shrimp, peeled and deveined, extra virgin olive oil, lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp extra virgin olive oil
• 1 tsp lemon zest
• 1 tsp orange zest
• 2 tbsp fresh lemon juice
• 2 tbsp fresh orange juice
• 3 cloves minced garlic
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp sea salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
3. Step 3: Add 1 lb peeled and deveined large shrimp, 1 tsp lemon zest, 1 tsp orange zest, 1/2 tsp sea salt, and 1/4 tsp black pepper. Cook for 2-3 minutes per side until the shrimp turn pink and opaque.
4. Step 4: Remove skillet from heat and stir in 2 tbsp fresh lemon juice, 2 tbsp fresh orange juice, and 1/4 cup chopped fresh cilantro.
5. Step 5: Toss gently to coat the shrimp evenly and serve immediately with extra cilantro garnish if desired.