Shrimp Limoncello – a delicious recipe with shrimp, Rosemary, lemons, lemon liquer, bunches oregano, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Remove heads of shrimp and peel away body shell, leaving tail intact. With a knife, make an incision in the back of each shrimp and remove the black intestinal cord. Gently wash in cool running water and drain well.
2
Trim the leaves off the lower parts of rosemary branches and set aside. Skewer shrimp onto branches. Place in a bowl large enough to hold the skewers in a single layer.
3
Cut oregano leaves into chiffonade.
4
Grate zest and juice the two lemons.
5
In a bowl, combine limoncello, oregano, olive oil, lemon zest and lemon juice. Pour mixture over shrimp and turn skewers to fully coat. Cover and place in refrigerator to marinate for 2 to 3 hours. Remove shrimp skewers from marinade, reserving liquid.
6
Preheat grill and scatter rosemary leaves over coals just before cooking the shrimp. Grill shrimp for 2 to 3 minutes, turn, baste with the reserved marinade and cook for another minute, or until just cooked through. Serve hot.
817
kcal
Calories
25
g
Fat
73
g
Carbs
91
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 6 ingredients. The key ingredients include: 3 lbs large shrimp, 6 Rosemary branches, 2 lemons, 1/4 cup limoncello or other lemon liquer, and more.
Yes, Shrimp Limoncello 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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