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Shrimp Gremolata


20 Toppits Large EZ Peel Shrimp

1 large lemon

2 tbsp. olive oil

Cayenne pepper, to taste

3 garlic cloves, minced

¼ cup chopped flat leaf parsley

Coarse sea salt and freshly ground black pepper, to taste


  1. Zest the lemon with a potato peeler, then cut the pieces across into short, thin strips.  Heat the oil in a large frying pan.  Add shrimp, and toss them over high heat for 4 to 5 minutes, seasoning them with cayenne pepper or black pepper and sea salt.  Cut the lemon in half and squeeze the juice from one half over the shrimp.  Continue to cook until the juice is almost evaporated; the shrimp will be quite dry. 

  2. Remove the pan from heat and let the shrimp cool for about 1 minute. 

  3. Sprinkle with the lemon zest, chopped garlic, parsley and 1 teaspoon of salt and toss together well.


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