330 Reviews

Yuuuuummmm! I followed the recipe, the only addition I made was one Tbsp of butter with the olive oil. Right on my low carb diet and I will be making this one ALL the time!!!! So good!!!

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Anonymous July 14, 2016

The only word for this recipe is "DELICIOUS". I made this as an appetizer for a small party at home. My friends loved it! The only regret " I got only a couple of pieces" Good lesson, next time I will double the quantity. Thanks for the share

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Indian B. March 02, 2016

I made this for my husband last night. It was fast, easy and, best of all, he said that it was delicious. I followed the recipe as it was written.

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Soledad October 09, 2015

I personally liked it. But my hubby and kids won't eat it.

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cuppycakes December 21, 2014

I love this recipe so much

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Hang N. November 27, 2014

This turned out fabulous. I planned to serve it over butternut squash sauce in pasta but I ate most of it with plain pasta and the leftover juices from sautéing the shrimp. So good! Such a great recipe to have on hand that you can add to something or eat on the side.

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abouks October 18, 2014

I love this recipe Chippie 1 thank you for sharing! First I read through some of the reviews for tips and loved what I read. I used butter, diced bell peppers, Old Bay, Creole, and the Montreal seasoning. I am not big on lemon but gave a few squirts served over some rice with asparagus on the side and it was fantabulouse!! Thank again Chippie. ; )

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jennifer732 July 20, 2014

Fabulous fresh flavors with a little heat. Loved it.

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ratherbeswimmin' July 19, 2014

I had all the ingredients on hand. I had 2 pans going because they were sort of steaming and I wanted a little browning. I skipped the parsley. It was very nice! Thanks Update- I had a bag of cooked large shrimp. I made al dente pasta and set it aside then added a bit more oil and garlic and followed all but skipped the zest. I added some onion too cause I had it and then I heated the shrimp in the mixture until heated and placed them on the pasta. I added a little cornstarch and water to thicken the sauce and poured it on top. I even took some garlic croutons and crushed them and sprinkled that on top. It was a hit! Thanks

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Oolala May 16, 2014

This recipe is AMAZING!!! The first time I made this, I improvised by using a bit of sage instead of parsley and it turned out great!

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Fire Dragon Chef March 24, 2014
4 Minute Spicy Garlic Shrimp