Spring is hollering and I answered it with this citrus-filled shrimp recipe. The best part is it comes together quickly and easily-no special ingredients or equipment required. It’s the kind of dish you can throw together for almost any occasion.

You gotta love it when a recipe gives you options like that. Agree? Then you are in luck, because Robyn Stone’s cookbook Add a Pinch: Easier, Faster, Fresher Southern Classics gives you a multitude of recipes like that.

Her recipes draw you in and invite you to sit, eat and stay a while. It’s the kind of comfort food that makes me want to lounge around and eat food as it should be enjoyed: uninterrupted. I can’t give her book enough applauds, I’ve been a fan of her recipes every since I started my blog back in 2010. Naturally when her book was released I couldn’t wait to cook from it.

Here’s what I have made with ease and success:
- Spinach and Artichoke Stuffed Mushrooms
- Sunday Roasted Chicken
- Easy Pepper Steak
- Mushroom and Wild Rice—Stuffed Peppers
- German Chocolate Cake
Here’s what I’ve flagged to try next:
- Olive and Bacon Deviled Eggs
- Creole Shrimp and Grits
- Spicy Slow Cooker Chicken Sliders
- Mama’s Meat Loaf with Sweet and Spicy BBQ Sauce
- Coconut Cream Custard Pie
To get your own copy, click here to Amazon. For more of her deliciousness check out her site, addapinch.com.

Citrus Shrimp
Yield:
Serves 6
Recipe courtesy of Robyn Stone from her book Add A Pinch
Ingredients
- 1 tablespoon olive oil
- 1 cup fresh orange juice
- 1/2 cup fresh lemon juice
- 3 garlic cloves, minced
- 1 tablespoon finely chopped parsley
- 1/2 teaspoon freshly ground pepper
- 3 pounds medium shrimp
- 1 medium orange, cut into wedges
- 1 medium lemon, cut into wedges
Instructions
In a medium bowl, whisk together the olive oil, orange juice, lemon juice, garlic, onion, 2 teaspoons of the parsley, and pepper. Pour the mixture into a large skillet set over medium heat. Bring to a simmer and cook until reduced by half, 5 to 8 minutes. Add the shrimp, cover, and cook until they turn pink, about 5 minutes. Top with the remaining parsley.
Serve with the orange and lemon wedges on the side.
I could eat every single shrimp on that platter! Looks so plump, flavorful, and juicy!
Everything I’ve been seeing from Robyn’s book looks amazing and this shrimp is no exception!
Some how you managed to make shrimp look beautiful!! Just stunning…as is this cookbook! Can’t wait to get my hands on both!
Naomi,
I am so excited to hear that you are enjoying the recipes in the cookbook!
This Easy Citrus Shrimp looks absolutely stunning in your photos! I’ve always admired your food photography though…you are so talented!!!
I can’t wait to hear how you like the next recipes you make and I hope everyone enjoys this dish!
Thank you so much, Naomi. I’m so honored by all of your kind words! So very sweet of you and so appreciated!
Robyn xo
Can’t get over how good this looks! omg, yum!
Hey Naomi!
Stunning photos! All I want to do right now is eat some shrimp!!!
I LOVE shrimp! And I’ve been seeing some awesome recipes out of Robyn’s book so far. Looks like an amazing read!
This sounds so refreshingly delicious. I’ve pinned it for later! I agree, food should be enjoyed without distraction.
GAH! I need to get her hands on Robyn’s book! This shrimp looks insanely delicious!!
So simple and so good!
These look delicious!!!
Looks amazing. . this was the first thing I made in Robyn’s book!!! Gorgeous!
Citrus and shrimp are a match made in heaven! I could go for this for dinner – I need to get my hands on that book!
Looking forward to trying some of those recipes myself!
You’ve reminded me of how long it has been since I’ve cooked shrimp! What a perfect way to get started.
This dish looks AMAZING! Looking forward to try this soon!
My husband will LOVE these! He’s obsessed with shrimp!