Gremolata shrimp


by: Maria Bella

What can you do with Shrimp? There's more to shrimp than just cocktail sauce. But it takes a little work to make shrimp delicious in other ways. This recipe will show you how to make a great dinner meal — shrimp gremolata!


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serves: 4

1 large lemon

2 tablespoons olive oil

20 large raw shrimp in shell

Cayenne pepper (optional)

3 cloves garlic (minced)

1/4 cup chopped flat-leaf parsley

Coarse sea salt and freshly ground black pepper

Nutrition Facts
Gremolata shrimp

Servings Per Recipe: 4

Amount per Serving

Calories: 92

  • Total Fat: 7.2 g
  •     Saturated Fat: 1 g
  •     Trans Fat: 0 g
  • Cholesterol: 44.1 mg
  • Sodium: 200.8 mg
  • Total Carbs: 2.2 g
  •     Dietary Fiber: 0.2 g
  •     Sugars: 0.4 g
  • Protein: 5.1 g

how is this calculated?

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1.  Peel the zest off the Iemon with a potato peeler. Pile the pieces up a few at a time and cut them across into short, thin strips.

2.  Heat the oil in a large frying pan. 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.

3.  Cut the lemon in half and squeeze the juice from one half over the shrimp. Continue to cook until the juice has almost evaporated-the shrimp should be quite dry. Take the pan off the heat and let the shrimp cool for about 1 minute.

4.  Sprinkle with the lemon zest, chopped garlie, parsley and 1/4 teaspoon of salt and toss together well. Pile the shrimp into a large serving dish and serve with some finger bowls and plenty of napkins.

Cooks' note:
Any raw shrimp in the shell-jumbo or tiger shrimp, if desired.

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