Best Shrimp Bathed In Olive Oil And Lemon Recipes

Marinated Shrimp With Lemon and Olives image

Provided by threeovens

Categories European

Time 12m

Yield 1 platter, 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs medium shrimp
2 tablespoons fresh lemon juice
1/3 cup extra virgin olive oil
1 large garlic clove, crushed
salt & freshly ground black pepper
1 tablespoon fresh parsley, minced
1 tablespoon fresh chives, minced
1/4 teaspoon crushed red pepper flakes
1/2 cup nicoise olives or 1/2 cup kalamata olive
1 lemon, sliced for garnish

Steps:

Nutrition Facts : Calories 191.9, Fat 13.2, SaturatedFat 1.8, Cholesterol 143.2, Sodium 644.5, Carbohydrate 2.6, Fiber 0.3, Sugar 0.4, Protein 15.7

Shrimp with Olive Oil, Garlic and Lime image

Provided by Margaret Jane Ross

Yield Serves 4

Number Of Ingredients 7

3/4 cup olive oil
12 large garlic cloves, chopped
3 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon coarse black pepper
1 1/2 pounds uncooked large shrimp, unpeeled
Lime wedges

Steps:

Preheat oven to 450°F. Combine first 5 ingredients in 13 x 9 x 2-inch glass baking dish; whisk to blend. Mix in shrimp; let stand 20 minutes, stirring occasionally. Bake shrimp until just opaque in center, about 15 minutes. Spoon shrimp and juices into bowls. Serve with lime wedges.

Shrimp Bathed in Olive Oil and Lemon image

Provided by Julia Moskin

Time 20m

Yield 8 to 10 servings as an appetizer, 4 to 6 servings as an entree

Number Of Ingredients 6

3/4 cup extra-virgin olive oil, plus more as needed
1/4 cup freshly squeezed lemon juice (from 1 to 2 lemons)
2 pounds medium-large shrimp (about 26-30 per pound), peeled and deveined (tails optional)
Flaky sea salt and coarsely ground black pepper
1 large pinch freshly chopped flat-leaf parsley
Torn or sliced crusty bread, for serving

Steps:

Bring a pot of water to a boil, preferably not too deep, so you can watch the shrimp as they cook. Pour the olive oil and lemon juice into a baking or serving dish, preferably a white one to show off the colors of the finished dish.
Working in a few batches to prevent overcooking, boil the shrimp over high until just firm and opaque, 2 to 3 minutes, removing them to a colander with a slotted spoon. When all the shrimp are cooked, transfer them to the olive oil-lemon bath and gently mix to coat. Sprinkle generously with salt and pepper. The shrimp should be just covered with liquid; pour in more oil as needed. Set aside to cool to room temperature.
Just before serving, taste and adjust the seasonings with salt and pepper. Sprinkle with parsley and serve with bread, spooning some liquid over each serving.