Persian Shrimp with Cilantro, Lemon, and Sumac

Just in case you don’t have sumac in your cupboard, I’ve given some substitutes. These are so easy and tasty!

Serves: 4


6 Tbsp Flying Olive Garlic or Lemon Extra Virgin Olive Oil or a combination of the two

Zest of 2 lemons

Juice of ½ lemon

2 Tbsp sumac (sumac has a nice citrusy flavor. Use a little paprika and a little more lemon zest instead)

5 large garlic cloves, smashed and thinly sliced

1 ½ cups chopped cilantro leaves and stems

Sea salt and freshly ground black pepper

1 ¾-2 lbs peeled raw shrimp (try to get larger ones for this recipe)


In a large non-reactive baking pan (such as glass), make the marinade by adding the Flying Oive Extra Virgin Olive Oil of Choice, lemon zest, sumac, garlic, and cilantro. Season with sea salt and black pepper, add the lemon juice, and mix the ingredients well.

Place the shrimp in the marinade and mix well (your extra clean hands work well, but don’t tell the culinary police). Coat the shrimp evenly and cover the dish with plastic wrap. Marinate for at least 30 minutes in the refrigerator. Don’t marinate them for any longer than an hour as the lemon juice will begin to cook the shrimp.

When you are ready to cook the shrimp, preheat a large frying pan on medium-high heat. Shake off the excess marinade from each shrimp and place it in the hot pan. Cook the shrimp for 2-3 minutes on each side until they turn pink. Serve immediately.

Inspired by a recipe by Sabrina Ghayour in her beautiful book, Persiana, Recipes from the Middle East and Beyond. Interlink Publishing Group, Inc., Northampton, MA..

Submitted by Barb L.