Sauteed Shrimp

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I made this shrimp for some friends, who didn't know that once the shrimp was cooked there was still sauce to be made. fter scolding them for eating it before it was done, they had me try it. It was incredible. Easily the most succulent shrimp I've had. And that was JUST dredged in flour. The sauce makes it absolutely unreal. Fantastic recipe!!

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DELICIOUS!! I liked all of the bursts of different flavors with each bite. The lemon juice contrasted nicely with the chicken broth and added a wonderful flavor. I wish I had made more!

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This dish has a lot of great, simple ingredients and was tasty, if not a little on the tangy side. Be sure you buy uncooked shrimp, mine were already cooked and the sauteeing made it chewy. The breading on the shrimp will be soggy if you don't cook it long enough. Overall a great dish, would recommend for a simi-quick meal.

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...it tastes much better if instead of flour, you use panko breadcrumbs (Japanese bread crumbs instead of dredging in flour.

The main drawback to adding the shrimp back in is that NO coating will not soften when re-exposed to liquid.

Another alternative is to broil the shrimp instead of sauteeing them in oil/fat.
Keep the shells ON (they will help protect the meat under the hot broiler and keep in the flavor. Cook the recipe sauce as instructed then add the broiled shrimp to it.

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This dish was easy to prepare and tasted great! It will become a regular weeknight dish.

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This turned out so well. I cooked the shrimp in grapeseed oil so the high heat wouldn't make anything smoke. Before I added the shrimp back to the sauce, I was nervous because I tasted it and it seemed way too acidic, so after cooking it down as the recipe states, I added a pat of butter off the heat. When I added back the shrimp, it completely mellowed out the lemon to a tasty sauce. So good with simply dressed pasta on the side... I made giada's lemon spaghetti, and feared a lemon overload, but together they were perfect! i had no problems with mushy shrimp, the coating stayed golden brown and delicious!

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There are many other recipes out there which are better. The shrimp gets mushy once you put it back in the sauce. If you need to try this recipe, I would pour the sauce over the shrimp and serve immediately. It loses its crispy coating when you add it back in.

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i hate shrimp. i absolutely despise it. however, i made this recipe and it was one of the best things i've ever made!!! it was so good. may i suggest a variation? instead of adding lemon, i added two tablespoons of cuban "mojo" which is a bitter-orange based marinade made with onions, garlic, and juice from a bitter orange which resembles citrus-flavored vinegar.

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This is really good, my only thing is that I think to much lemon juice was used. I personally will use less next time, but I like this shrimp dish very much.

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This was very easy to make and good. It was pretty lemony so next time I may use a smaller lemon... My husband said not to change a thing. Served over pasta w/ bread on the side.