A simple skillet dish loaded with bright, zesty flavors — quick enough for a weeknight but polished enough for guests.
Who doesn’t love a quick shrimp sauté?
This recipe layers chili seasoning, blackened green beans and a simplified beurre blanc-style blood orange butter — lighter and bright, made with only a few tablespoons of butter.
Make your own chili powder for the freshest, most vibrant flavor. A simple blend of guindilla and pasilla negro chiles with complementary spices yields a mildly spicy, aromatic seasoning that’s salt-free and superior to most store-bought blends.
Using fresh blood orange juice is easy: microwave a halved blood orange for about a minute, cool slightly and squeeze — you’ll need 1/4 cup. Compared to navel oranges, blood oranges are less acidic, slightly sweeter, and carry berry-like notes that pair beautifully with seafood.
Blood oranges are in season from winter into early spring and bring deep crimson color and a bright, tangy essence. Choose fruit that feels heavy for its size for the best juice yield.
I use jumbo 10–12 shrimp (about 10–12 per pound) for their meaty texture and sweetness. If you choose smaller shrimp, be mindful of the shorter cooking time — shrimp cook quickly and can overcook if left too long.
Beurre blanc, reimagined: This sauce captures the classic flavor of a French beurre blanc but uses just three tablespoons of cold butter whisked into a reduced base of white wine, shallots, garlic and blood orange juice. The result is a silky, tangy sauce that complements shellfish and vegetables without overwhelming the dish with fat.
Try this one-skillet recipe for an easy, flavorful meal that’s both bright and comforting. It’s a great weeknight option and elegant enough to share with company.
Karen
Skillet Chili-Shrimp and Blackened Green Beans with Blood Orange Butter Sauce
Equipment
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11–12″ stick-proof skillet
Ingredients
- 1 pound jumbo shrimp, 10–12 size
- 2 teaspoons Karen’s homemade chili powder (or your favorite chili seasoning)
- 1/2 pound fresh green beans, washed, dried, ends snipped
- 1 teaspoon neutral oil, such as expeller-pressed safflower
- 2 teaspoons unsalted butter
- 2 teaspoons fresh garlic, peeled, thinly sliced
- 2 pinches salt & pepper
- 1/4 cup dry white wine
- 1/4 cup blood orange juice, fresh squeezed (about 1 orange)
- 2 tablespoons shallots, peeled, minced
- 1/4 teaspoon hot chili flakes
- 3 tablespoons COLD unsalted butter
Instructions
Sauté green beans & shrimp:
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Shell and devein the shrimp and place on a plate. Toss with the chili powder and set aside. Heat 1 teaspoon oil in an 11–12″ nonstick skillet over medium-high heat. Add the green beans and let them develop color, tossing occasionally, until tender-crisp and slightly blackened. Remove to a clean plate.
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Reduce heat to medium, add 2 teaspoons butter to the skillet. Add the shrimp and sliced garlic, sauté until golden on the first side, turn and cook just until golden on the second side. At this point the shrimp will not be fully cooked. Season with a generous pinch of salt and pepper.
Make the sauce in the skillet:
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Push the shrimp to one side of the pan. Add the white wine, blood orange juice, shallots and chili flakes to the skillet. Cook over medium-low heat until the liquid reduces by half. Remove from heat and let cool briefly (about one minute).
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Cut the cold butter into tablespoons. Whisk or swirl in the first tablespoon until incorporated, then add the remaining two tablespoons one at a time until the sauce is glossy and emulsified. Add more butter by the tablespoon if you prefer a richer sauce.
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Return the shrimp and green beans to the skillet and toss to warm through and coat with sauce. Taste and adjust seasoning; add more chili seasoning if desired. Serve on a platter or individual plates, garnished with chopped parsley and blood orange slices if you like.
Notes
This recipe is the property of the author, Karen Sheer.
Nutrition
Nutrition information is an approximation.