It’s hard to go wrong with shrimp. I always buy them raw and on the bigger size because I think they taste best that way. If you aren’t sure about shrimp, try buying them raw and cooking them yourself, they are 100000 times better than eating pre-cooked shrimp. Pre-cooked shrimp are almost always flimsy and way too wet from being thawed. Just a little tip. 🙂
This recipe started from a new Food Network Magazine that a neighbor brought over. I immediately ripped it out because the picture looked so good and then, I modified it to fit my cooking style and ideas.
One thing I didn’t change was the fact it called for the zest of 6 lemons. This seems like a lot of lemon zest, because it is. Luckily my Pampered Chef grater is amazing and it was no problem.
The end result was super flavorful and fresh shrimp. Perfect for a dinner of 2 or a party of 22.
Spicy Lemon Shrimp
adapted from Food Network Magazine
- 5 lemons
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons Sriracha (Asian chile sauce)
- 4 cloves garlic, minced
- 2 tablespoon soy sauce, I used San-J GF
- 3 teaspoons packed light brown sugar
- 2 tablespoons lemon juice
- 2 lbs. raw shrimp (28-30 ct, large shrimp)
- splash of olive oil for cooking shrimp
- 5 tablespoons chopped fresh mint or lemon mint
- Finely grate the zest from 3 of the lemons, then pulse in a mini food processor with 2 tablespoons salt.
- Squeeze the juice from 2 of the zested lemons into a large bowl
- Add , olive oil, Sriracha, garlic, soy sauce, brown sugar and 2 teaspoons of the lemon salt.
- Thinly slice the 2 remaining lemons and add to the bowl.
- Remove the veins and rinse the shrimp.
- Add to the bowl with the marinade and toss; cover and refrigerate for at least 1 hour or overnight.
- Turn medium heat on the stove. Place a single layer of shrimp on a pan with a little olive oil. Cook until pink and done. Flip shrimp and cook other side. Repeat until all shrimp are cooked.
- Transfer to a bowl.
- Add the mint into the shrimp with about 2 tsp. lemon salt, 1 tsp. sriracha, 2 tbs. lemon juice and 1 tbsp. olive oil.
- Transfer to the platter and sprinkle with the lemon salt to taste.
Weekend Update:
We had a great weekend having dinner with Hallie and John at Flying Fig in Ohio City, getting stuff done at our house and spending time in Chautauqua.
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