depending on the size of the shrimp, about 20 minutes.
Make sure you have plenty of oil to keep the citrus from cooking your shrimp. I never let fish sit in lemon unless I want to eat it "raw" (cerviche). Maybe use zest only in marinade. Consider squirting juice straight from the lemon over cooked shrimp just before serving or just before you cook the shrimp.
When it changes color, it is "cooked".
VLF, these are good answers. I had a disaster a few years ago while following a recipe that called for lemon in a marinade for shrimp. I forgetfully left it for half an hour and the texture was mushy. I haven't marinaded anything except skirt steak since then, and I'm not sure why I bother with that. I think marinades were invented to make up for inferior ingredients, and are passé.
Please enter a valid email address.
Well played. You deserve a cookie.
What the conversation around the latest superfood trend gets wrong.
How Indian Is Your "Turmeric Latte"?
The President's Kitchen Cabinet
Get Your Home Beautiful
Make a Dozen Soy Sauce Eggs, Eat Them Morning, Noon & Night
Shop Last Week's Best Sellers
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)