Reviewed: Nov. 7, 2009

This recipe wasn't bad, but the prep time was way off. It takes a long time to peel and devein a pound of medium shrimp (and I doubled it to 2 pounds, which was a better ratio). Also, I had to modify it according to the other comments (way less citrus), and add salt, and butter, and red pepper, and asparagus. It was pretty good but I still felt it was missing an element or a taste or a texture that would make it truly delicious. More red pepper? Muscles? I would like to use the lemon sauce for a veal cutlet though.

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papusa

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Reviewed: Oct. 25, 2009

We liked the tangy citrusy taste - it was different than other shrimp dishes we're used to - but felt as though the dish was missing something to make it complete. Next time, I may add in asparagus, as someone else recommended. I left out the zest, and it was a good acidity. Used about 12 oz. of linguine, and added in the cornstarch as recommended by the top reviewer. Will make again. Thanks!

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SADS

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: San Angelo, Texas, USA

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Reviewed: Oct. 13, 2009

I made this with slightly less citrus (in each ingredient), and my whole family loved it, including guests and small children! Serve with a really good crusty bread.

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Amanda Y

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Reviewed: Oct. 12, 2009

I really enjoy this dish. It tastes so light and refreshing.

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Suzanne

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Reviewed: May 14, 2009

I didn't care for this. The citrus was overwhelming for us and we both enjoy citrus! Also, aside from the flavors, I thought it lacked variety of texture, color and veggies. Sort of boring on your plate. Maybe snow peas?? I may actually try using the liquid as a marinade for a shrimp BBQ. That may be better for my taste.

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Cher

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Reviewed: Mar. 16, 2009

used the sauce as a marinate then BBQ'D shrimp & served with potato & veg. had leftover shrimp the next day on a salad. wonderful.

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ak

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Reviewed: Feb. 14, 2009

I love this recipe. I followed the suggestion to add broccoli. My wife and I agreed that the broccoli seemed a little out of place. Next time I will leave it out. I might try adding a little white wine next time. I will be making this one again. Thanks for the recipe.

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marknaze

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Reviewed: Oct. 14, 2008

This recipe was very easy and delicious. I decreased the oil by half and it was still yummy and healthy! My husband and two kids gobbled it up!

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Rissamom

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Reviewed: Feb. 1, 2008

I made it without the lemon, which it needed for the more tart flavor, but I thought this was delicous. We can't eat gluten so I served it over coconut rice, yum!

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Miss Kris

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Reviewed: Sep. 11, 2007

Awesome recipe. I did add 2/3 cup of dry white wine and really enjoyed the added flavor. I'm cooking this recipe again tonight for the 2nd time in a month!!

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PORTLYCOOK

Cooking Level: Professional

Living In: Ely, Nevada, USA

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Reviewed: Aug. 25, 2007

I omitted the lemon and orange peel, and used lemon juice from a bottle since I did not have any fresh lemons on hand. Did not miss the peel as the recipe was citrusy enough with out it. Next time I would reduce the olive oil to about 1/4 cup as there was leftover oil on plates after the meal. All in all this was a pretty good dish, very nice flavour.

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CHANKAGIRL

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 4, 2007

I thought this dish was just okay, nothing horrible, just not great. I thought the citrus flavor was much too strong and perhaps I might try it again, cutting down on the zest and juice.

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Magique

Cooking Level: Expert

Home Town: Great Bend, Kansas, USA

Living In: Prairie Village, Kansas, USA

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Reviewed: Jun. 12, 2007

Very Easy and Tasty!! Added cornstarch at the end of cooking to thicken a little and then added brocolli. My picky eater wouldn't eat but my husband wants it put on monthly rotation! Thanks.

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BARISTABABY

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Reviewed: Jun. 4, 2007

Wow! I submitted this recipe to Taste of Home over 6 years ago for a contest. (I didn't win) I was amazed to find it on this site. It has now been published in Quick Cooking magazine, the Quick Cooking Annual cookbook, the new big Taste of Home cookbook, and now on this site. I'm thrilled! Try it, you might like it!

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: May 3, 2007

Yum. Easier and quicker than I expected. And so delicious. I did add some cornstarch (1 T. in 1/4 cold water) to the sauce at the end of cooking time, just to thicken it a bit. Next time I think I'll throw in some veggies--broccoli or asparagus go nicely with citrus. More shrimp next time, too, as the family agreed that one pound just wasn't enough. Good enough for company, quick and easy enough for anyday.

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KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Mar. 25, 2007

This was great!! I changed the recipe to 2 servings and the sauce was perfect. Although, I did add a little coarse ground garlic salt to season. New Year's resolution was to learn to cook and this is easy enough for anyone!! Thanks so much

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K. Hunt

Cooking Level: Beginning

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Reviewed: Mar. 4, 2007

This recipe is my roommate and I's favorite! The citrus and garlic is an interesting combination that creates a wonderful sauce.

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courtney86

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Reviewed: Feb. 19, 2007

I love shrimp and cirtus...even more delicious both of them combined! It was so easy and quick!

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MARSHAHELMUTH

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Reviewed: Jan. 27, 2007

Very tasty, a little too much citrus flavor for my tastes, but enjoyable non the less.

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DIVALEXUS2002

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Reviewed: Jan. 14, 2007

This recipe was refeshing i was looking for somthing to do with prawns/shrimp other than just plain garlic and this was it. When my husband read this recipe his wasn't overly keen and put me off cooking it but then i decieded to just go ahead and he LOVED it. Truely fantastic recipe

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Tracy H

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Citrus Garlic Shrimp

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