Pan-Fried Shrimp With Lemon and Ouzo

READY IN: 2hrs 6mins
Recipe by Karen in MA

Serve with a light-bodied, southern Mediterranean white with a hint of lemon, like the 2002 Domaine Mercouri Folol Mercouri Korakohori Ilias from Greece. Originally from "Food & Wine" 9/04

Top Review by little_wing

I really like ouzo so this recipe intrigued me. Ultimately, it came out a bit bland. The flavors are very subtle, especially since you don't cook the shrimp in the marinade. I don't know if a longer marinade time would work because even after an hour, the acidity of the lemon seemed to be doing a number on the shrimp. I liked the anise and lemon combo, and liked the pan frying method as it gave the shrimp a really nice texture and just needed a little something more. Maybe a butter/ouzo sauce or something. Thanks for sharing this recipe.

Ingredients Nutrition


  1. In a large, shallow dish, combine ouzo, lemon juice and cayenne.
  2. Add the shrimp and toss to coat thoroughly.
  3. Cover and refrigerate for at least 1 1/2 hours or for up to 2 hours.
  4. Dry the shrimp.
  5. In a large skillet, heat 1 1/2 tablespoons of the oil until shimmering.
  6. Add half of the shrimp and cook over high heat, stirring, until golden and just cooked (2 minutes).
  7. Season with salt and transfer to a platter.
  8. Repeat with the remaining oil and shrimp.
  9. Serve hot or warm.

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