Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup fresh blueberries
- 2 tbsp honey
- 2 tbsp orange juice
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1 tbsp butter
- 1 tbsp olive oil
- Salt and black pepper, to taste
- Fresh cilantro or parsley (optional)
- Orange zest (optional, recommended)
Instructions
Heat the olive oil in a large skillet over medium heat, then add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Add the blueberries, honey, orange juice, and lemon juice, and cook for a few minutes, gently pressing some of the blueberries with a spoon to release their juices and create a slightly thick, glossy sauce.
Once the sauce has thickened into a glaze-like consistency, remove it from the skillet and set aside. In the same skillet, melt the butter and add the shrimp, seasoning them with salt and black pepper. Cook the shrimp for about 2–3 minutes per side, until they turn pink and opaque.
Return the blueberry sauce to the skillet and toss the shrimp until fully coated. Let everything cook together for another 1–2 minutes so the flavors blend nicely.
Serve immediately, topped with fresh herbs and a bit of orange zest if desired.
Tip Florida Spring: Serve over coconut rice or with a light citrus salad for a fresh, tropical feel.