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."

Ingredients 20 m {{adjustedServings}} servings 278 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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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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.
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Reviews 71

  1. 95 Ratings

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SELEA
6/17/2005

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.

Tess
5/7/2007

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!

KATHYDUKES
6/16/2005

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!!