Lemon and Cilantro Shrimp Recipe - Allrecipes.com
Lemon and Cilantro Shrimp Recipe
  • READY IN 20 mins

Lemon and Cilantro Shrimp

Recipe by  

"This is a delicious shrimp dish and very easy to prepare. It can be served alone, on top of a baby green salad, or over pasta."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    5 mins

    20 mins


  1. In a bowl, toss shrimp with lemon zest and cilantro to coat.
  2. Heat the oil in a skillet over medium heat. Sprinkle oil with salt, then stir in the shrimp, lemon zest, and cilantro. Cook, stirring, 5 minutes, or until shrimp are opaque. Transfer to a serving bowl, drizzle with remaining oil, lemon zest, and olive oil from the skillet. Squeeze lemon juice over shrimp, season with pepper, and serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Jun 17, 2005

Pasta tonight - Salad the next time! The only change I made was in making a compromise. I just couldn't justify buying six lemons, for zest, when I only needed the juice of one. So, I used the zest and juice of the most enormous lemon I could find. That worked for me! Also, I used freshly ground "Medley Peppercorns" and 1/4 teaspoon minced garlic for a litte extra pizzaz.

Most Helpful Critical Review
Jun 29, 2006

I followed the recipe exactly. My husband kinda liked it; I thought there was too much lemon. Sounds good on paper, but if I try it again, I will use about half the amount of lemon and add crushed red pepper.


95 Ratings

May 07, 2007

Absolutely delicious!!!! Zesting six lemons is a lot of work BUT you can do it in advance as lemon zest freezes very well. Lemon juice also freezes well so I just squeezed the rest of the lemons and froze the juice. Also, I added four chopped roma tomatoes as my husband loves them. I think they added color and a bit more flavor without overwhelming the dish. If you love cilantro and shrimp, fix this!

Jun 16, 2005

Very delicious and will make again! Served nicely over a bed of lettuce, with extra virgin oil, cilantro, and lemon zest. Very colorful and as I said, delicious! Can't wait to try this with pasta!!

Jul 05, 2008

Instead of oil I used butta!!! Zest 3 lemons and chopped a bunch of cilantro. Added garlic and a dash of white table wine...yummm!

Jan 25, 2008

I gave this 5 stars. Great recipe, made a few adjustments of my own but came out great. Added 3 roman tomatoes, a bit more of cilantro and only used the zest of 1 lemon and half of a lemons juice since my husband doesn't like to over do it on the lemon. Used 1T. chopped garlic in olive oil. Served over buttered, garlic pasta (noodles) and garlic bread. Instead of sprinkling pepper and lemon juice on top, sprinkling w/parmesan cheese. Great flavor do recommend this recipe to others. Will make again.

Sep 13, 2007

Made this tonight for supper. I agree with another reviwer that I could not see using the zest of 6 lemons when I only needed the juice from one, so I only used 1 lemon. I also sauted some garlic in the olive oil before adding the shrimp. Very good recipe.

Jan 10, 2007

This was really good. I served it over linguini. I only had 4 lemons, but that gave it plenty of flavor and I added 1 clove of chopped garlic to the pan. It's a really great light dish that doesn't overpower the shrimp. Definitely a recipe to keep on hand. For a little extra flair, I am thinking that next time I may use limes instead of lemons and serve over rice with MARGARITAS! Yummy!


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  • Calories
  • 278 kcal
  • 14%
  • Carbohydrates
  • 5.5 g
  • 2%
  • Cholesterol
  • 267 mg
  • 89%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 29.6 g
  • 59%
  • Sodium
  • 900 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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