Limoncello Shrimp

I got this recipe from a friend of mine. I didn’t get a lot of specifics, but it turns out, you really don’t need any. The seafood taste pretty much disappears and is replaced with a slight, sweet taste. These shrimp are easy and awesome.

Limencello Shrimp


  • Shrimp
  • Limoncello (Italian lemon liqueur)


Start with peeled, deveined, uncooked shrimp. You can buy them already peeled and deveined or you can do it yourself. Its not hard and generally a little cheaper. The shells peel right off and all you have to do to devein them is cut a narrow slit down the back and pull out that gray-ish, stringy thing. Pull it out gently.
Place the desired number of shrimp in a resealable plastic bag and add enough Limoncello to just about cover the shrimp. Once you lay the bag down, the shrimp should be pretty well covered. Refrigerate for a few hours or overnight, turning the bag occasionally if you have the time. Do not get up in the middle of the night to turn the bag.
Drain the shrimp and grill. In this case, I used a cast iron grill on the stove top. You could use skewers, just remember to soak them if you use wood skewers so they don't catch fire. What ever you do, do NOT over cook them. It shouldn't take more than 1 to 1 1/2 minute per side. They will curl up and turn opaque. Taste them to be sure and remove from the heat as soon as they are done.

Serve over rice pilaf (in this case, Forbidden Rice) or maybe a pasta and be prepared to reap the accolades. YUMMMMMMMM

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