Really didn't like this one. It was bland.

Wow. This did not turn out as planned. I only had one lemon, so I used the juice and zest from it... and it was WAY TOO LEMONY. The cilantro was great, but it was definitely too much lemon. I am so glad I didn't have MORE lemons to add because it would have been completely inedible. I think I'll keep doing shrimp my way, with garlic and olive oil and a touch of butter (maybe add a squeeze of lemon). I'll keep adding the cilantro, though, because we're big fans of it.

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!

Very yummy- I added some garlic and skipped the zest altogethr. Still had a nice lemon flavor with just the juice. Served it over soba noodles.

lovely light summer dinner. we enjoyed the bright flavors with a fume blanc.

Delicious! I used a pound of medium shrimp instead. I also only used the zest and juice of 2 lemons. I served it over rice and everyone loved it.

This was great and very fresh tasting! I did not use allt he lemon zest that was in the recipe. Put it over a bed of salad and served with corn on the cob and some pesto pasta. A delish light summer meal!

Served this with fettuccini. This was quite delightful and refreshing.

This was a nice change. I think the lemon flavor makes it a nice summer recipe. I did alter it a little bit. I changed the portions for 2 people and added 2 cloves of garlic to the pan. I also thought that I didn't need all of that lemon zest. I had a 1/2 lemon leftover from the night before, so I added the zed of 1-1/2 lemons and the juice of one lemon. (Only half the zest of what the recipe called for.) I thought it was enough. I served over linguine with olive oil and garlic. Would make again. Tasty.

Very good recipe! I took the advice of other reviewers and only used the zest of one lemon and the juice of half the lemon. I also added some garlic and only used 1 cup cilantro. I thought it turned out very good. I served this over angel hair pasta. I would make this again.

Overall the recipe sounded delicious. While preparing though, the flavor and scent of lemon seemed as if it were going to be too strong. Unfortunately, I didn't follow my instincts. The shrimp came out beautifully prepared. The flavor of lemon on the shrimp was far too strong. I'd recommend less lemon and cilantro. The pepper and salt is fine, just watch out for those lemons.

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.

I thought this was outstanding. Instead of serving it over pasta, I served it over rice. I also added just a little bit of garlic. Delicious

I followed the recipe to the letter. Including the zesting of the lemons. After all was said and done, I was not a huge fan of this dish. The lemon and cillantro overpowered the shrimp. Way too much cillantro. If you dont like the taste of shrimp at all, then this dish is for you. If you do and want to try this recipe then I suggest taking a wedge of lemon and coating it in cillantro and take a bite, just to make sure you are prepared for the taste. I also made the mistake of serving this over the wrong pasta. Should have gone Angel Hair. If you LOVE cillantro, then this is the dish for you.

For one serving I used 8 shrimp (28-30 count) that I marinaded overnight in the zest of one lemon, and the cilantro. When I came to cook the shrimp I added the zest and juice of one lemon, plus I added a good pinch of lemon pepper. Turned out great. Very tasty, and couldn't be easier. Thanks!