You are here

Lemon Shrimp

Western.Chefs's picture
  Shrimp 50 Medium, deveined
  Lemon rind 2 Tablespoon, grated
  Dijon mustard 3 Tablespoon
  Garlic 3 Clove (15 gm), crushed
  Red onion 1 , thinly sliced
  Olive oil 1 Cup (16 tbs)
  Ground white pepper To Taste
  Coarse salt To Taste
  Red pepper 2 Tablespoon, finely chopped
  Dill sprig 2 , chopped

Place the shrimp in a large saucepan, cover with cold water and bring to a simmer over medium-high heat; simmer until just pink, 5 to 8 minutes.
Meanwhile, in a mixing bowl, combine the lemon juice and zest, mustard, garlic, and onion.
Gradually add the olive oil, whisking until thoroughly blended.
Season to taste with pepper and blend.
Drain the shrimp and toss while still warm in the dressing.
Let cool, cover, and refrigerate at least 8 hours.
Before serving, pat shrimp dry and thread long wooden toothpicks through the tail end and into the top of each, making neat rounds.
Season lightly with salt and sprinkle with red pepper and dill.
Serve immediately, or chill, covered with paper towels, until serving.

Recipe Summary


Rate It

Your rating: None
Average: 3.9 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3467 Calories from Fat 2161

% Daily Value*

Total Fat 244 g375.2%

Saturated Fat 34.4 g172.2%

Trans Fat 0 g

Cholesterol 1975.9 mg658.6%

Sodium 2267.1 mg94.5%

Total Carbohydrates 40 g13.5%

Dietary Fiber 8.8 g35.3%

Sugars 12.2 g

Protein 271 g541.8%

Vitamin A 72.1% Vitamin C 199.1%

Calcium 78.6% Iron 186.5%

*Based on a 2000 Calorie diet


Lemon Shrimp Recipe