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Lemon-scented Shrimp (Gamberi Al Limone)
5 min prep time
5 min cook time
4servings
Recipe by
Amy Riolo
Source
The Italian Diabetes Cookbook
Photo by
Renee Comet
How to Make Lemon-scented Shrimp (Gamberi Al Limone)
Author Amy Riolo says, "All of the bodies of water that border Italy—from the Adriatic to the Ionian, Mediterranean, and Tyrrhenian seas—contain multiple varieties of shrimp, making shrimp popular everywhere. If you’ve never prepared shrimp before, you’ll be amazed at how easy it is. In my seafood cooking classes, I often tell students that, if they’ve had bad luck making shrimp in the past, it’s because they’re doing too much, not too little. The key to preparing good shrimp is choosing the freshest shrimp possible and cooking them just until done—not a second longer. Baby, regular, and jumbo shrimp all work in this recipe, so feel free to use whatever is freshest."
5 min prep time
5 min cook time
4servings
Approximately 4 ounces shrimp
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Step-By-Step Instructions:
- Heat olive oil in a large skillet over medium-high heat.
- When olive oil begins to release its aroma, add shrimp, salt, black pepper, and crushed red chile flakes. Cook shrimp on one side just until the tail of the shrimp is bright pink, approximately 1–2 minutes.
- Turn shrimp over and squeeze lemon juice over top. Cook shrimp until all gray color is gone and they are pink and cooked through, approximately 1–2 more minutes. At this point, shrimp should be coiled slightly tighter than when they were raw. Shrimp will continue to sizzle in the pan.
- When they are cooked completely through, transfer shrimp to a serving platter, garnish with lemon zest, and serve immediately.
Nutrition facts
4 Servings
-
Serving Size
Approximately 4 ounces shrimp
- Amount per serving Calories 130
-
Total Fat
3g
- Saturated Fat 0g
- Trans Fats 0g
- Cholesterol 140mg
- Sodium 110mg
-
Total Carbohydrate
1g
- Dietary Fiber 0g
- Total Sugars 0g
- Added Sugars 0g
- Protein 18g
- Potassium 245mg
- Phosphorous 190mg
Ingredients
Extra Virgin Olive Oil
1 tbsp
shrimp, peeled and deveined
1 lbs
Kosher Salt
1/2 tsp
freshly ground black pepper
1/4 tsp
Crushed red chile flakes, to taste
1
Juice and zest from 1 lemon
1
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