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Spicy Lemon Garlic Shrimp Recipe

Spicy Lemon Garlic Shrimp

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (37)

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Average Rating:

Total Reviews: 37

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  • on May 06, 2013

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    I made this with frozen shrimp already shelled and deveined. Then tossed it with some linguini and fed my crowd, they loved it! Easy and Fantastic! Thank you

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  • on April 28, 2013

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    I served this over toasted rye bread slices (cut into thirds as an appetizer. The rye bread toasts soaked up the juice and were fantastic. Everyone loved it!

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  • on April 18, 2013

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    Delicious!! We left the shells on and I think we'd do that the next time, too. A bit messy to eat, but worth it. Just get a bowl/plate ready for the shells and get ready to use a couple of napkins! Yum!!

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  • on April 16, 2013

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    stupidly simple and so very good. you can adjust the heat to your taste. make sure you serve it with bread to soak up the sauce. not the healthiest, but worth it. I serve angel hair pasta with it for those that won't eat it, and they will put this sauce over the pasta.

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  • on April 12, 2013

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    OMG!! this is stupid easy and stinkin good!! Really, sooooooooo good and so quick and simple. Delicious! My husband said he'd prefer to have shell off and tail on to pick up. I'd rate it 20!! Good one Ree!!

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  • on April 11, 2013

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    I made this at work today as part of a farewell luncheon for a coworker. I doubled the amounts but otherwise I followed the recipe exactly and it came out great. Everyone raved over it and asked for the recipe.

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  • on April 11, 2013

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    While drying the shrimp before cooking does promote roasting, it keeps the seafood from forming a shrimpy mopping broth. Also, removing the shells before cooking makes for a less flavorful broth, as more flavor is leeched from the shrimp instead of the shells. So, if you want the juices for dipping into bread, you'll want the extra moisture and shell flavor.

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  • on April 10, 2013

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    Ever late to the party, I just saw this on TV today. Just back from a trip with little to eat in the house, I decided to try this. The folks who say drying is imperative are soooo right. And I don't think I'll do this with shells on next time. The seasonig stays on the shells and I'd rather have it on the shrimp as I eat them. Also the person who said shelling hot shrimp is a pain has a valid point. My juice was too watery so mixed up a small bunch of the butter mixture, nuked it and served it as the dipping sauce for bread and shrimp. Great flavor!

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  • on January 17, 2013

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    This was delicious.

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  • on January 12, 2013

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    We loved this recipe! Keeping the shell on the shrimp adds to the greatness of this dish; getting messy and dipping your bread in the sauce. I agree the shrimp need to be dry. I also agree salted butter is best to bring out all of those delicious flavors.
    Ree, your are so great, we love your show and your recipes are fun and creative. Food Network "made my Christmas" by showing a four show marathon of Pioneer Woman, one Saturday. Best gift!

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