Gremolata Shrimp – a delicious recipe with lemon, olive oil, shrimp, Cayenne pepper, garlic, flat-leaf. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
1.
2
Peel the zest off the lemon with a potato peeler.
3
Pile the pieces up a few at a time and cut them across into short, thin strips.
4
2.
5
Heat the oil in a large frying pan.
6
Add the shrimp and toss them over a high heat for 4 to 5 minutes, seasoning them with some cayenne pepper or black pepper and sea salt as you do so.
7
3.
8
Cut the lemon in half and squeeze the juice from one half over the shrimp.
9
Continue to cook until the juice has almost evaporated the shrimp should be quite dry.
10
Take the pan off the heat and let the shrimp cool for about 1 minute.
11
4.
12
Sprinkle with the lemon zest, chopped garlic, parsley and 1/4 teaspoon of salt and toss together well.
13
Pile the shrimp into a large serving dish and serve with some finger bowls and plenty of napkins.
686
kcal
Calories
8
g
Fat
28
g
Carbs
125
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 large lemon, 2 tablespoons olive oil, 20 raw large shrimp in shell, Cayenne pepper (optional), and more.
Yes, Gremolata Shrimp falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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