Lemony, Herby Shrimpies

Name: Lemony, Herby Shrimpies
Cook time: 45 min
Total time: 45 min
Cuisine: Tanzania
Ingredients: 5 garlic cloves, divided; 1½ pounds (680 g) large shrimp,* peeled and deveined; 5 tablespoons olive oil, divided; 1 teaspoon Diamond Crystal kosher salt; 1 lemon, divided; 2 Green bird’s-eye chilis*; ¼ cup (½ stick/55 g) unsalted butter; 1 loosely packed cup (40 to 50 g) mixed herbs, such as parsley, mint, cilantro, dill, and/or chives, finely chopped; 1 loosely packed cup (40 to 50 g) mixed herbs, such as parsley, mint, cilantro, dill, and/or chives, finely chopped; 1 loosely packed cup (40 to 50 g) mixed herbs, such as parsley, mint, cilantro, dill, and/or chives, finely chopped; 1 loosely packed cup (40 to 50 g) mixed herbs, such as parsley, mint, cilantro, dill, and/or chives, finely chopped; 1 loosely packed cup (40 to 50 g) mixed herbs, such as parsley, mint, cilantro, dill, and/or chives, finely chopped; 1 loosely packed cup (40 to 50 g) mixed herbs, such as parsley, mint, cilantro, dill, and/or chives, finely chopped; Crusty bread, cooked white rice, or pasta, for serving; Crusty bread, cooked white rice, or pasta, for serving; Crusty bread, cooked white rice, or pasta, for serving; Shrimp, use chicken, white fish, salmon, or thinly sliced steak, adjusting the cook time accordingly; Shrimp, use chicken, white fish, salmon, or thinly sliced steak, adjusting the cook time accordingly; Shrimp, use chicken, white fish, salmon, or thinly sliced steak, adjusting the cook time accordingly; Shrimp, use chicken, white fish, salmon, or thinly sliced steak, adjusting the cook time accordingly; Bird’s-eye chilis, use 1 teaspoon red pepper flakes or 1 jalapeño or serrano chili; Bird’s-eye chilis, use 1 teaspoon red pepper flakes or 1 jalapeño or serrano chili; Bird’s-eye chilis, use 1 teaspoon red pepper flakes or 1 jalapeño or serrano chili; Bird’s-eye chilis, use 1 teaspoon red pepper flakes or 1 jalapeño or serrano chili; preserved lemon, use 2 tablespoons chopped capers, olives, or cherry peppers; preserved lemon, use 2 tablespoons chopped capers, olives, or cherry peppers; preserved lemon, use 2 tablespoons chopped capers, olives, or cherry peppers; preserved lemon, use 2 tablespoons chopped capers, olives, or cherry peppers; Chicken broth, use vegetable broth or beef broth; Chicken broth, use vegetable broth or beef broth

Preparation info

Serves
2 to 4

Difficulty
Easy
Ready in
45 min

Appears in

Third Culture Cooking

By Zaynab Issa

Published 2025

About

Shrimp scampi was my sister’s go-to Red Lobster order, and this dish is shrimp scampi adjacent: just a little funkier and spicier thanks to the preserved lemon, the nontraditional herb combo, and the bird’s-eye chilis (inspired by the flavors of green chutney).

Using a mix of fresh and preserved lemons really drives home the lemoniness and adds that tastes-like-it-took-hours depth (the reason I love preserved lemon so much in general). And, of course, there’s plenty of punchy pan sa

Ingredients

Sub-Saharan Africa
Tanzania
Main course
Gluten-free

Ingredients

Method