1 lb shrimp, cleaned and deveined

⅔ cup fresh orange juice

⅓ cup fresh lemon juice

1 tbsp fresh dill, chopped

1 tbsp fresh parsley, chopped

1 clove garlic, smashed

1 tbsp butter

⅛ tsp red pepper flakes

Salt and pepper, to taste

1 orange, sliced (for garnish)

1 lemon, sliced (for garnish)

⅔ cup mayonnaise

1 tbsp ketchup

1 tbsp fresh lemon juice

1 tbsp lemon zest

1 tbsp fresh orange juice

1 tbsp orange zest

1 tbsp fresh parsley, chopped

1 tbsp fresh dill, chopped

⅛ tsp cayenne pepper

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Whisk together orange juice, lemon juice, dill, parsley, garlic, red pepper flakes, salt, and pepper in a bowl.
Add shrimp to the mixture and marinate for 15 minutes.
Melt butter in a skillet over medium heat. Cook shrimp 2–3 minutes per side until pink and cooked through.
Transfer shrimp to a platter and garnish with orange and lemon slices.
For the remoulade, whisk mayonnaise, ketchup, lemon juice, lemon zest, orange juice, orange zest, parsley, dill, cayenne pepper, and a pinch of salt until smooth.
Serve shrimp with citrus remoulade on the side or drizzled over the top.

Swap dill for cilantro for a different flavor profile.

Increase cayenne or add hot sauce for more spice.

Use Greek yogurt instead of mayonnaise for a lighter sauce.

Serve shrimp over quinoa, rice, or arugula to make a complete meal.

Grill shrimp instead of sautéing for a smoky touch.