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Shrimp with Grilled Lemon and Mint

568 Shrimp with Grilled Lemon and Mint
These succulent shrimp are simply sensational
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These succulent shrimp are simply sensational
  • Pantry:
  • 1/4 cup Sherry Vinegar
  • 1/2 cup + 1 tablespoon Olive Oil
  • Salt
  • Red Chile Flakes
  • 1/2 teaspoon Coriander
  • toasted and ground 
  • Five:
  • 1 pound Shrimp
  • peeled and deveined
  • 2 Lemons
  • halved
  • 2 cloves Garlic
  • minced
  • 1/4 cup Mint Leaves
  • torn
  • 1 cup julienned Snow Peas
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Heat your grill to medium-high heat.
  • 2
    1 pound Shrimp, peeled and deveined
    zest of 2 Lemons
    1/4 cup Sherry Vinegar
    2 cloves Garlic, minced
    1/2 teaspoon Coriander, toasted and ground
    1/2 cup Olive Oil
    Red Chile Flakes
    Season the Shrimp with Salt and Pepper. Whisk together the Lemon Zest, Sherry Vinegar, Garlic, Coriander and 1/2 cup of Olive Oil. Season with Salt, freshly ground Black Pepper, and Red Chile Flakes. Divide mixture, pour half into a large bowl. Add the Shrimp and toss to coat.
  • 3
    1 tablespoon Olive Oil
    previously zested lemon halves
    Rub 1 tablespoon of Olive Oil on the 4 Lemon Halves and place them on the grill until lightly charred.
  • 4
    marinated Shrimp
    1 cup julienned Snow Peas
    grilled Lemon Halves
    1/4 cup Mint Leaves, torn
    Freshly Ground Black Pepper
    Remove the Shrimp from the marinade and place them on the grill for 1- 1 ½ minutes per side. Place the Snow Peas in the bowl with the reserved Vinaigrette. Remove the Shrimp to the same mixing bowl with the Snow Peas and squeeze some grilled Lemon over everything. Season everything one more time with some Salt and freshly ground Black pepper, toss together, and then pour on to a platter and garnish with some torn Mint and the grilled Lemons. Serve immediately.

    Helpful Tips:
    1. For best flavor, toast whole coriander, and then grind.
    2. Grilling lemons makes them sweeter and juicier!
    3. Add the warm shrimp to the snap pea salad to enhance the flavors from the dressing.


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