Coriander Lime Shrimp Food

CUMIN-LIME SHRIMP WITH GINGER

Steps:

• In a large bowl, toss together the shrimp and the cumin until well coated. Season with kosher salt and toss again.
• Heat the olive oil in a 12-inch skillet over medium heat. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink, about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
• Add the reserved shrimp back to the pan with any juices that have accumulated. Stir in the ginger, garlic and red-pepper flakes, if using, and cook for about 30 seconds, stirring to make sure the garlic doesn't burn. Add the lime juice to pan and scrape up any brown bits that have formed at the bottom of the pan. Cook until the mixture is reduced by about half, about 1 minute more. Stir in the lime zest and scatter with the cilantro. Season with flaky salt, if desired.

GRILLED CILANTRO LIME SHRIMP

Steps:

• Mix cilantro, lime zest, lime juice, olive oil, minced garlic, salt, and pepper.
• Toss the shrimp with the marinade and let marinate for 15 minutes.
• Heat your grill or grill pan to medium heat. If using a grill, skewer the shrimp on metal or soaked wooden skewers.
• Grill the shrimp, 2-3 minutes per side, until the shrimp is bright pink.

CHARGRILLED PRAWNS (SHRIMP) WITH CORIANDER AND LIME

Steps:

• Place oil, lime juice, coriander leaves, ginger, garlic, and ground coriander in a food processor and process until smooth past consistency.
• Place prawns in a bowl and coat with 1/3 of the paste. Cover and chill 30 minutes.
• Thread prawns onto skewers (presoaked, if using wooden). Cook on high heat on a preheated barbecue 2-3 minutes. Drizzle with remaining paste and serve.

CILANTRO LIME SHRIMP

Steps:

• Mix together garlic and 1 teaspoon salt.
• Whisk together garlic paste, lime juice, marmalade, cilantro, 3 tablespoons oil, soy sauce, red pepper flakes, remaining 1/8 teaspoon salt and pepper in a small bowl.
• Transfer 1/3 of mixture to small serving bowl and reserve for dipping sauce.
• Combine shrimp with remaining mixture in a large sealable plastic bag and seal bag, pressing out excess air.
• Marinate shrimp, refrigerated, turning bag once, for 15 minutes.
• Drain shrimp and gently pat dry.
• Shrimp can be cooked on the girll or. . .
• Pan Fried:
• Heat 1 1/2 teaspoon oil in a large non-stick skillet over moderately high heat.
• Add half of shrimp and cook, turning occasisionly until shrimp is cooked through, about 3 minutes total.
• Tranfer to a platter and cook the remaining shrimp in 1 1/2 teaspoons of oil.
• Garnish with cilantro and serve with dipping sauce.

CORIANDER LIME SHRIMP

Steps:

• In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 3 tablespoons oil, soy sauce, red pepper flakes, and salt and pepper to taste and reserve 1/2 cup mixture in a small bowl or ramekin for dipping.
• In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes.
• Peel oranges and slice horizontally.
• Wash endive leaves.
• Arrange orange slices and endive on a plate.
• Drain shrimp, discarding marinade and lightly pat dry between paper towels.
• In a large non-stick skillet heat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and saute 1/2 of the shrimp until golden brown and cooked through, about 1 1/2 minutes on each side.
• Saute remaining shrimp in remaining 1 1/2 teaspoons oil in same manner.
• Place shrimp atop orange and endive salad.
• Garnish with coriander sprigs and drizzle with reserved dipping sauce.

CHILI LIME SHRIMP WITH AVOCADO AND CORIANDER

Steps:

• Shell and devein shrimp and mince garlic. In a bowl stir together garlic, brown sugar, soy sauce, chili powder, lime juice, red pepper flakes, and 2 teaspoons oil and add shrimp, tossing to coat. Marinate shrimp 15 minutes.
• Preheat broiler.
• Pit and peel avocado and cut into 1-inch pieces. Drain shrimp and arrange on rack of a broiler pan in one layer. Broil shrimp about 4 inches from heat 2 minutes and with tongs turn shrimp over. Broil shrimp 2 minutes more, or until just cooked through, and transfer to another bowl. Add avocado, lemon juice, coriander, remaining 2 teaspoons oil, and salt and pepper to taste and gently toss to coat.

SHRIMP CORIANDER SALAD

Steps:

• Combine and mix shrimp, tomatoes, avocados, green chilies, celery and coriander leaves.
• Quickly mix oil, sugar, salt and lime juice and pour over shrimp mixture (do this quickly so avocados will not darken). Toss together and chill. Serve on a bed of lettuce.

CORIANDER LIME SHRIMP

Steps:

• In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 3 tablespoons oil, soy sauce, red pepper flakes, and salt and pepper to taste and reserve 1/3 cup mixture in a small bowl or ramekin for dipping. In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes.
• Drain shrimp and lightly pat dry between paper towels. In a large non-stick skillet pat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and sauté half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Sauté remaining shrimp in remaining 1 1/2 teaspoons oil in same manner.
• Garnish shrimp with coriander sprigs and serve with reserved dipping sauce.