Lemon and Cilantro Shrimp

Lemon and Cilantro Shrimp

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"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

20 m servings 278 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 29.6 g
  • 59%
  • Cholesterol:
  • 267 mg
  • 89%
  • Sodium:
  • 900 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

71
  1. 95 Ratings

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Most helpful positive review

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 th...

Most helpful critical review

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 cr...

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 th...

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 lemo...

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 past...

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!

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 jui...

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 gar...

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 d...

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 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 cr...