• 4 Ratings

This dish gets lots of flavor from fresh cilantro, garlic, and shallot.



Ingredient Checklist


Instructions Checklist
  • Squeeze juice from 1 lemon into a small bowl. Add cilantro, garlic, shallot, 1/4 cup olive oil, salt, and pepper. Combine, and set aside.

  • Using a paring knife, split each shrimp down the back, cutting just enough to expose the vein. Remove veins, leaving shells and tails intact.

  • Fill the spaces between the shells and flesh with cilantro mixture.

  • Cut second lemon into 8 wedges. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Arrange 8 shrimp and 4 lemon wedges in skillet; saute until shrimp is pink and opaque, about 3 to 4 minutes per side. Remove from pan, and set aside. Repeat with remaining shrimp and lemon, adding remaining 2 teaspoons olive oil. Pour white wine into empty skillet. Using a wooden spoon, scrape up any cooked-on bits; cook over medium-high heat until reduced by half, about 1 minute. Pour sauce over shrimp, and garnish with cilantro.


4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0