Reviewed: Oct. 26, 2009

I have not made this with the lemon zest as I don't use fresh lemons that often and don't want to waste them... That being said, the lemon in this recipe is very overpowering. Maybe the lemon zest cuts that down a bit, I don't know. I also don't use as much cilantro as that has also been overpowering. The first time I made it, my hubby and I didn't care for it but we ate it. Since then, I've cut the cilantro back to just sprinkling it and adding 1/2 the lemon juice called for. I remove the shrimp from the pan and add the sauce left in the pan to the pasta for some flavor. I still make this on occasion...

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rbmisa4031

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Reviewed: Oct. 4, 2009

Sorry we did not care for this recipe! My husband loves cilantro but the lemon overpowered any cilantro taste. Maybe I will try it with lime next time and much less of it.

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Marie

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Reviewed: May 25, 2009

i love shrimp, celantro and lemon and i mean i love these things but this recipe wasn't good to me at all sorry. i see some people added this to pasta maybe i should have done the same. I really have no idea but i will not use this again.

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marlove

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Reviewed: May 21, 2009

I think lime goes better with cilantro so I used lime juice. Served over salad. Yum!

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Jugi

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Reviewed: Mar. 24, 2009

I really liked this! Needed to change a bit based on what I had besides the fresh cilantro. For just 2 of us, I used 20 large frozen cooked shrimp. Put oil in the pan with a minced garlic clove, based on suggestions. Had only 1 lemon, so used that much zest then squeezed the juice. I liked the idea of adding tomatoes, but only had canned low-salt diced tomatoes. Served over whole wheat pasta and it was delicious and filling!

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Mifflin

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Reviewed: Mar. 23, 2009

This was a good base for my shrimp pasta dish. I used 2 lemons and it was excellent. Can't imagine it with 6 lemons. I added some asparagus cut in bite sized pieces and would have added mushrooms if I had them on hand.

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Stephanie M.

Cooking Level: Intermediate

Home Town: Sherbrooke, Quebec, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Mar. 17, 2009

Ok, first off - I LOVE Cilantro but this recipe calls for WAY more than necessary in my book. I cut the recipe in half and still could not find the seafood for the green stuff. Next, zesting SIX lemons, and only juicing ONE leaves you with a bunch of naked lemons in the fridge waiting to just go to waste. So, if you make this recipe, you can get away with 1/4 cup of Cilantro and the zest and juice of two lemons. It still has all of the twang, without the waste.

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7SlotFever

Cooking Level: Expert

Home Town: Yreka, California, USA

Living In: Scotts Hill, Tennessee, USA

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Reviewed: Mar. 4, 2009

I used 1 lemon for zesting and juicing and it had a powerful lemon taste to it. I tossed in some cooked spaghetti noodles with the shrimp. It had too much lemon in it for my husband and I thought it was okay. If I make this again I'll use half the lemon juice.

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Melissa M.

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Mar. 2, 2009

I only rated this one star because you can't go any lower (sorry). I love cilantro and also lemon-- but 6 lemons??! We wasted a perfectly good batch of jumbo shrimp with this recipe and regretted it. And tasted lemon in our mouths for 2 days!

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Mark

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Reviewed: Feb. 5, 2009

OMG this was so wonderful. My whole family loved it!!!!

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Shonda

Cooking Level: Intermediate

Home Town: Grapevine, Texas, USA

Living In: Rockwall, Texas, USA

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Reviewed: Jan. 31, 2009

This was fast, easy, and delicious! My hubby said he could eat this once a week from now on!

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happymama

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Reviewed: Jan. 29, 2009

The original recipe would only get three stars; I gave it four with the following changes (based on other reviewers comments): I used just ONE lemon for the zest and juice, and only ONE small handful of cilantro. The taste of cilantro is very strong and the amount called for in the original recipe is WAY too much. I also added 2 garlic cloves (minced), and 6-8 Roma tomatoes, chopped. I find this is nice over green salad, as recommended, or with "bowtie" pasta.

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Alison S.

Cooking Level: Intermediate

Living In: Tervuren, Vlaams-Brabant, Belgium

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Reviewed: Jan. 28, 2009

Great recipe...Since I work I took a short cut in that I used frozen peeled shrimp and put them in at the very last second, turning off the heat and letting them sit in the sauce a bit. I will certainly make this dish again very soon.

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Beth

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Reviewed: Jan. 27, 2009

Used only zest from one lemon...so tasty and flavorful still!

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kcorella

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Reviewed: Jan. 20, 2009

I would not have tried this in a million years had it not been for the great reviews. It was awesome. I only used zest from two lemons and about 1/2 c. chopped cilantro for 24 large shrimp. SO delicious!! We served it over a salad.

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annsmom

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

Living In: Lakeland, Florida, USA

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Reviewed: Jan. 19, 2009

I kinda took this one out of the park. I used Chicken instead of shrimp. I also just used straight lemon juice (probably close to a cup or more) - no zest and dried cilantro. I used lemon pepper, and just kept adding lemon and a little water so that I had a lot of juice. I also used about 1 stick of butter and added, diced grape tomatoes (was all I had), artichokes and some capers. I also added a little flour until the sauce thickened up a little bit and served it over linguini. Was Delish!

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Lisa

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Reviewed: Jan. 19, 2009

I love shrimp and I used my jumbo I brought home from the gulf. The dish is very good but really folks who can zest 6 lemons, peel and devein shrimp fry it and get it all done in 15 minutes? It took me an hour to just to devein the shrimp!

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Cecilia Schmieg

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Reviewed: Jan. 18, 2009

Way too much lemon in this. Needs something for some added flavor, not just lemon. In fact,there is so much lemon zest that you don't get the flavor of the shrimp. Use a little dash of chili powder or a dab of hot sauce, or some garlic or shallots to bring this dish up to a higher rating. Serve over pasta, rice, in a salad, or with steamed veggies.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Dec. 17, 2008

I had cilantro and lemons to use and found this recipe - hubby actually made it and we loved it. Super simple and very tasty. I added more cilantro to mine after cooking cause I love the flavor. Going in my big recipe binder.

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