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Shrimp Marinated in Lemon and Olive Oil

Source: Quick From Scratch - Italian
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Rating: 3   Reviews: 5 See Reviews
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Serves 4
You'll want to gobble up these succulent morsels immediately, but patience will be rewarded; the shrimp taste better the longer they sit in the marinade. Leave them for a couple of hours, if you have the time.
1 pound large shrimp, in their shells
3 1/2 teaspoons lemon juice
2 tablespoons olive oil
1 tomato, seeded and cut into 1/4-inch dice
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
2 tablespoons chopped fresh parsley
Shrimp Marinated in Lemon and Olive Oil Recipe at
Bring a large pot of salted water to a boil. Add the shrimp, cover, and bring back to a boil. Continue boiling, partially covered, until the shrimp are just done, 1 to 2 minutes. Drain. Let the shrimp cool and then peel them.

In a large glass or stainless-steel bowl, combine the lemon juice with the olive oil, tomato, salt, pepper, and parsley. Add the shrimp and toss.


*Substitute a pound of sea scallops for the shrimp. Heat one tablespoon of oil in a large nonstick frying pan over moderately high heat until very hot. Season the scallops with one-eighth teaspoon salt. Put the scallops in the pan and sear until brown on the bottom, one to two minutes. Turn and brown on the other side until just done, one to two minutes longer. Remove the scallops and cut them into quarters. Toss with the marinade.
*Spice up the dish by adding one-quarter teaspoon dried red-pepper flakes to the marinade.
*Use chopped fresh basil instead of the parsley.
*For an extra flavor dimension, add a clove of minced garlic to the marinade.


*Use halved and pitted olives in addition to or instead of the capers.
*Add a sprinkling of chopped fresh basil.
*Toss in a chopped tomato.
*Use three chopped anchovy fillets instead of the paste.
*Add a small can of drained tuna.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 188
Fat. Total: 9g
Protein: 23g
Carbohydrates, Total: 3g
Sodium: 317mg
% Cal. from Fat: 43%
Cholesterol: 172mg
Spotlight Recipe Review See all 5 reviews »

Rating: 5
by: Jacki, FL Reviewed: 08/04/2008
I make this recipe ALL the time. I bring it to get-togethers and make it as an appetizer for many of the meals I cook. It's simple and delicious and always a big hit! I usually add a bit of minced garlic and crushed red pepper to give it a kick.
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