"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." — EQGIRL
Watch video tips and tricks
jumbo shrimp, peeled and deveined
chopped fresh cilantro
extra virgin olive oil
salt to taste
ground black pepper to taste
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.
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.
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!
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!!
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!
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon and Cilantro Shrimp
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 141
Watch as Chef John reveals the secrets to making perfect garlic shrimp.
See how to make grill-free New Orleans-style barbequed shrimp.
Sautéed shrimp, mushrooms, and asparagus are tossed with egg noodles.