Citrus fruits are among the most extensively utilized worldwide, recognized for their significant nutritional benefits. They are processed on an industrial scale, leading to the generation of substantial by-products, including peels, seeds, and pomace. These by-products contain a variety of secondary metabolites, such as sugars, coumarins, carotenoids, alkaloids, limonoids, flavonoids, phenolic acids, essential oils (EOs), and trace elements. Citrus peels are also a major source of pectin, dietary fiber that can be utilized as emulsifiers, fat substitutes, and gelling agents in jams, jellies, etc. Further, these by-products are also widely utilized in various segments of the food industry, besides their utilization in self-care products and pharmaceuticals. Hence, waste valorization can be a cost-effective solution to handle this citrus processing waste and to explore new opportunities for its wide utilization. Effective usage of citrus by-products will lead to waste minimization and support sustainable practices, leading to food security.