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.

Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, toss shrimp with lemon zest and cilantro to coat.

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  • 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.

Nutrition Facts

278 calories; protein 29.6g 59% DV; carbohydrates 5.5g 2% DV; fat 15.7g 24% DV; cholesterol 266.5mg 89% DV; sodium 899.7mg 36% DV. Full Nutrition

Reviews (73)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/17/2005
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. Read More
(87)

Most helpful critical review

Rating: 3 stars
06/30/2006
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. Read More
(12)
97 Ratings
  • 5 star values: 45
  • 4 star values: 27
  • 3 star values: 14
  • 2 star values: 6
  • 1 star values: 5
Rating: 5 stars
06/17/2005
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. Read More
(87)
Rating: 5 stars
05/07/2007
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! Read More
(40)
Rating: 5 stars
06/16/2005
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!! Read More
(33)
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Rating: 5 stars
07/05/2008
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! Read More
(26)
Rating: 5 stars
09/13/2007
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. Read More
(19)
Rating: 5 stars
01/25/2008
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. Read More
(19)
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Rating: 4 stars
01/10/2007
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! Read More
(16)
Rating: 4 stars
09/18/2007
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! Read More
(16)
Rating: 3 stars
06/29/2006
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. Read More
(12)