Roasted Shrimp with Chile Gremolata

Great recipe, wouldn't change anything. Try this in a quesadilla. Easy crowd pleaser.

• newsoma02

• Charleston, SC

• 6/26/2017

Yum. Great flavors, light, easy, and quick. I made half the recipe of oil and shrimp since there were just two of us, but full recipe of the Gremolata. The Gremolata was so good that we used all of it. Definitely going on my list of favorites.

• Anonymous

• San Francisco, CA

• 7/20/2016

I made this recipe twice following the advice of using 1/3 cup of oil and it was delicious but we thought there was not quite enough gremolata so the second time we doubled the quantity of parsley and of cilantro.

• nickyk

• 6/22/2016

Tasty and uncomplicated. I took the advice of other cooks and used only 1/3 cup of oil, which was plenty. The lemon squeezed over the cooked shrimp is a must, and the gremolata elevates the entire dish. I served it over couches to soak up some of the juices.

• nancyfrease

• San Rafael, CA

• 6/10/2016

I forgot to fork rate my review.

• mferazza

• Seattle, WA

• 11/22/2015

This was delicious. Very flavorful gremolata. I used less oil and I think next time I'll let the shrimp marinate in the oil for a while before cooking. I like that it is an easy recipe also.

• mferazza

• Seattle, WA

• 11/22/2015

I have made this dish twice already. It is excellent and great for company. I would recommend, however, using less oil than the recipe calls for. Also, be sure to increase or decrease the chili's. I like it hot but others may not. you can also use hot chili flakes instead of chili peppers.

• Minnie68

• Los Angeles

• 3/4/2015

i will be making this tonight!

• ronny41

• jensen beach fl

• 12/10/2014

good recipe, very tasty and easy. We skipped the bread and had it as a starter. Will certainly make again but I agree about removing the seeds from the chilli if you want to tone down the heat-

• kryddlandet

• Helsingborg, Sweden

• 4/1/2014

This was very good and easy. We made with grilled bread and sopped up the sauce with it.

• lmanderson

• Burtonsville, MD

• 3/30/2014

It was good but didn't "wow" me. For me, the oil didn't become infused with the pepper and garlic as much as I had expected and hoped for. Also I found the quantity of oil to be too much for that amount of shrimp. It was just ok. The gremolata was very nice though.

• Mairi

• PEI, Canada

• 3/30/2014

Delicious! Can't fault this recipe but if you want to tone the heat down you should remove the seeds from the chillies in the gremolata. It's a keeper and we will be making it again. Would be a perfect starter without the rice or other grains.

• kryddlandet

• Helsingborg, Sweden

• 3/12/2014

Really good. I was afraid that the dish might be too spicy, so I removed half the seeds from the serrano peppers. That left the dish plenty spicy, but the pepper as listed in the recipe would not have been too much. I always use more garlic than called for - guess I like the taste of garlic. For the gremolata, I used oil from cooking the shrimp. And when the shrimp was cooked, I took it out of the oil hoping to minimize oil in the meal.

• Richardjaffe

• Westport, CT

• 2/27/2014