Grilled Key West Shrimp With Florida Citrus


  • 2 cups Florida Pink Grapefruit Juice 
  • 2 cups Florida Orange Juice*
  • 1/2 cup chopped red onion 
  • 2 teaspoons seeded and chopped jalapeno 
  • 1-1/4 cup cilantro 
  • 1/4 cup brown sugar 
  • 1/2 teaspoon coarse salt 
  • 16 Key West shrimp 
    *May substitute Florida Orange Juice from Concentrate

For Stew: 

  • 1 whole tomato 
  • 2-3 medium red potatoes 
  • 1/8 cup minced red onion 
  • 1 teaspoon chopped cilantro 
  • 1 Florida Pink Grapefruit, peeled and cut into segments 
  • 1 Florida orange, peeled and cut into segments


In small sauce pan combine all ingredients except the shrimp and bring to boil. Reduce heat and simmer for 5 to 10 minutes until liquid is reduced by half. Pour through fine strainer, reserving liquid and chill until cool. Pour 2/3 of marinade over shrimp reserving remaining marinade for stew (recipe to follow). Let shrimp marinate in covered container in refrigerator for 1 to 2 hours- (Tip: Marinade can be prepared ahead of time and shrimp can marinate in refrigerator for up to 48 hours before cooking and serving).

For Stew:

Core and dice tomato into 1/2-inch cubes, removing seeds. Cut red potatoes into 1/2-inch cubes and blanch until tender (approximately 4 minutes). In a sauté pan, heat up the reserved marinade until boiling. Once boiling, add potatoes, tomato, red onion and cilantro. Reduce sauce by 3/4 then add citrus segments.

While sauce is cooking, remove shrimp from marinade. Discard used marinade. On char broiler or grill top, grill shrimp for approximately 2 minutes on each side. Serve shrimp on bed of rice with stew ladled on top.