Lemon-scented Shrimp (Gamberi Al Limone)

Lemon-scented Shrimp (Gamberi Al Limone)
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Italian Diabetes Cookbook. Recipe Credit: . Photo Credit: Renee Comet.

Author Amy Riolo says, "All of the bodies of water that border Italy—from the Adriatic to the Ionian, Mediterranean, and Tyrrhenian seas—contain multiple varieties of shrimp, making shrimp popular everywhere. If you’ve never prepared shrimp before, you’ll be amazed at how easy it is. In my seafood cooking classes, I often tell students that, if they’ve had bad luck making shrimp in the past, it’s because they’re doing too much, not too little. The key to preparing good shrimp is choosing the freshest shrimp possible and cooking them just until done—not a second longer. Baby, regular, and jumbo shrimp all work in this recipe, so feel free to use whatever is freshest."

  • Prep time
    5 min
  • Cook time
    5 min
  • Servings
    4 Servings
  • Serving size
    Approximately 4 ounces shrimp
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    Approximately 4 ounces shrimp
  • Amount per serving Calories 130

  • Total Fat 3g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 140mg
  • Sodium 110mg
  • Total Carbohydrate 1g
    • Dietary Fiber 0g
    • Total Sugars 0g
  • Protein 18g
  • Potassium 245mg
  • Phosphorus 190mg

Choices/Exchanges: 2 1/2 Lean protein, 1/2 Fat



  • Extra Virgin Olive Oil
    1 tbsp
  • shrimp, peeled and deveined
    1 lbs
  • Kosher Salt
    1/2 tsp
  • freshly ground black pepper
    1/4 tsp
  • Crushed red chile flakes, to taste
  • Juice and zest from 1 lemon


  1. Heat olive oil in a large skillet over medium-high heat.

  2. When olive oil begins to release its aroma, add shrimp, salt, black pepper, and crushed red chile flakes. Cook shrimp on one side just until the tail of the shrimp is bright pink, approximately 1–2 minutes.

  3. Turn shrimp over and squeeze lemon juice over top. Cook shrimp until all gray color is gone and they are pink and cooked through, approximately 1–2 more minutes. At this point, shrimp should be coiled slightly tighter than when they were raw. Shrimp will continue to sizzle in the pan.

  4. When they are cooked completely through, transfer shrimp to a serving platter, garnish with lemon zest, and serve immediately.

  • Recommended

    I added linguini noodles to this and I'm addicted! the shrimp I used was already cooked so I just added the shrimp to be warmed up to olive oil mixture careful with the crushed red pepper flakes if you're not into spicy foods cus this gets spicier the more you eat!