Sunkist Citrus Shrimp with Lemondaise Sauce Recipe

Sunkist Citrus Shrimp with Lemondaise Sauce  Recipe Image

Quick Recipe Facts

Best with Sunkist® Lemons, Oranges
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More Information

Lemon and orange zest, white wine, shallots, rosemary. Just a few of the delicious ingredients used in the Sunkist Citrus Shrimp with Lemondaise Sauce.


  • 2 lbs. shrimp, peeled and de-veined

    For the marinade:
  • 1/2 cup Grapeseed oil
  • 1 Tbsp. Sunkist® lemon zest
  • 1 Tbsp. Sunkist® orange zest
  • 1 tsp. Rosemary, chopped
  • 1 tsp. Thyme, chopped
  • 1 tsp. Oregano, chopped
  • Salt and Pepper

    Lemondaise sauce:
  • 3/4 cup White wine
  • 2 Tbsp. Shallots, minced
  • 1 Tbsp. Sunkist® lemon zest
  • 1 cup Heavy cream
  • 1/4 tsp. Turmeric
  • 1/2 tsp. Salt
  • 1/2 tsp. Cornstarch mix with 3 tablespoons of cold water
  • 1/2 Sunkist® lemons juiced

Instructions: (Makes 4 servings)

  • Mix grapeseed oil with lemon zest, orange zest and fresh herbs.
  • Toss shrimp in the oil and allow to marinate for 3 hours.
  • Season with salt and pepper.
  • Sautée shrimp over medium heat until fully cooked. Serve with the sauce Lemondaise.

    For Lemondaise Sauce:
  • In a small saucepan over medium heat, combine the white wine, shallots and lemon zest and cook until reduced by half.
  • Whisk in the heavy cream, turmeric and salt and bring to a simmer while whisking.
  • While whisking, slowly add the cornstarch and water mixture.
  • Continue simmering to thicken, about one minute.
  • Remove from the heat, mix in the lemon juice and serve.
  • Serve over eggs benedict, fish, asparagus, or other recipes that call for hollandaise sauce.

    Recipe courtesy of Chef Jill Davie, The Sunkist Lemon Lady® and Fine Living Network Personality