Shrimp With Cilantro Sauce Food

GARLIC CILANTRO SHRIMP

Steps:

• In a small bowl, whisk together 3 tablespoons olive oil, garlic, lime juice, chili powder, salt, and cilantro and pour over shrimp. Mix until all the shrimp are coated. Cover and refrigerate for 10 minutes, or up to 8 hours.
• In a skillet over medium-high heat, warm remaining tablespoon olive oil. Add onions and cook until fragrant, 2 to 3 minutes. Add coated shrimp and cook on one side until pink, about 45 seconds, then flip over. Cook until shrimp is cooked through, about 1 minute more.
• Serve immediately with extra cilantro, if desired.

SPICY SHRIMP WITH LIME AND CILANTRO

Steps:

• Combine salt, paprika, cumin, curry powder, cayenne, and cinnamon. Sprinkle over shrimp and toss to combine.
• In a large skillet, melt butter over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, 3 to 5 minutes. Serve shrimp with cilantro, lime wedges, naan, and yogurt.

CILANTRO GARLIC LIME SAUTEED SHRIMP

Steps:

• Toss shrimp and half the cilantro together in a bowl.
• Heat olive oil in a skillet over medium heat; saute onion until translucent, 1 to 2 minutes. Add garlic and saute until browned, 1 to 2 minutes.
• Stir salsa, red bell pepper, white wine, red chile pepper puree, lemon juice, and lime juice into onion mixture; bring to a boil. Reduce heat and simmer, 2 to 3 minutes. Add shrimp to salsa mixture; cook and stir until shrimp are cooked through, about 5 minutes. Garnish with remaining cilantro and add more lemon or lime juice to taste.

GRILLED SHRIMP TACOS WITH CREAMY CILANTRO SAUCE RECIPE BY TASTY

Steps:

• In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
• Using 2 bamboo or metal skewers, poke through the top and bottom of the shrimp and push down to the bottom of the skewer.
• Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.
• Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.
• Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes.
• Remove from skewers & set aside for taco assembly.
• In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.
• In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.
• Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.
• Enjoy!

GARLIC, CILANTRO, AND LIME SAUTEED SHRIMP

Steps:

• Heat oil in a large skillet over medium-high heat. Saute onion, garlic, salt, and pepper in hot oil until onion is soft and golden, about 5 minutes.
• Stir shrimp into onion mixture; saute until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Season with salt and pepper. Add cilantro and lime juice; toss to coat.

CILANTRO LIME SHRIMP

Steps:

• Mix first 9 ingredients; toss with shrimp. Let stand 15 minutes., Thread shrimp and lime slices onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side.

GRILLED SHRIMP WITH CILANTRO DIPPING SAUCE

Steps:

• In a large resealable plastic bag, combine the cilantro, oil, chives and garlic. Add the shrimp; seal bag and turn to coat. Cover and refrigerate for 1 hour., In a blender, combine the sauce ingredients; cover and process until blended. Chill until serving., Thread shrimp onto four metal or soaked wooden skewers. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink. Serve with sauce.

SHRIMP IN CILANTRO SAUCE

Steps:

• Combine tomatillos, chiles, 4 garlic cloves, water, and 1/2 teaspoon salt in a 4-quart saucepan and simmer, covered, stirring occasionally, until tomatillos are tender, 10 to 12 minutes. (Chiles will not be tender.)
• While tomatillos are simmering, peel and devein shrimp. Rinse and pat dry, then toss with 1/2 teaspoon salt.
• Working in batches if necessary, purée tomatillo mixture, oil, and cilantro in a blender until smooth (use caution when blending hot liquids). Force through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.
• Heat butter in a deep 12-inch heavy skillet over moderate heat until foam subsides, then add remaining 4 garlic cloves, 2 cups tomatillo sauce, and remaining 1/2 teaspoon salt and bring to a simmer. Add shrimp and simmer, stirring, 2 minutes. Add remaining sauce and simmer, stirring, until shrimp are just cooked through, 2 to 3 minutes.
• *Available at Latino markets and many supermarkets.

GRILLED SHRIMP RECIPE WITH CILANTRO SAUCE

Steps:

• Place shrimp and dressing in resealable plastic bag; seal tightly and shake to mix well. Refrigerate 20 min. to marinate.
• Blend next 5 ingredients in blender until smooth. Pour into small bowl; refrigerate until ready to serve.
• Heat greased grill to medium-high heat. Remove shrimp from marinade; discard marinade. Spear 1 shrimp onto each of 24 small wooden skewers (3-inch lengths.) Grill shrimp 5 to 7 min. or until pink, turning once. Serve with cilantro mixture as a dipping sauce.

SHRIMP AND CILANTRO SHU MAI

Steps:

• Combine the soy sauce, rice wine, sesame oil and ginger in a bowl. Put half the shrimp, half the cilantro and all the scallions in a food processor and pulse; add just enough of the soy mixture to create a smooth paste, about 1 to 2 tablespoons. Transfer to a bowl. Roughly chop the remaining shrimp and cilantro, add them to the bowl and stir to combine.
• Place a dumpling skin on a work surface, moisten the edges with water, and put 1 teaspoon of the filling in the center. Gather the edges of the wrapper up around the filling, squeezing gently, to pleat the sides; some of the filling should remain exposed. Repeat with the remaining dumpling skins and filling, keeping the dumpling wrappers and dumplings covered with damp towels while you work.
• Rig a steamer in a large pot over an inch of water; bring to a boil and reduce to a simmer. Meanwhile, add the lime juice to the remaining soy mixture to make a dipping sauce.
• Put as many dumplings in the steamer as you can fit in a single layer and cover the pot. Cook until the exposed filling turns pink and the wrappers are tender, 4 to 6 minutes, then transfer the dumplings to a serving platter. Repeat with the remaining dumplings. Serve with the dipping sauce.

CRISPY CILANTRO-CHILE SHRIMP

Steps:

• Combine the cilantro, garlic, chile, 2 tablespoons oil, ginger, lime juice, turmeric, garam masala, cumin, coriander, cayenne and 2 teaspoons salt in a blender. Purée, using a wooden spoon or the blender wand to help combine ingredients if necessary. Scrape the puréed mixture into a bowl. Add the shrimp and use your hands or a spatula to evenly combine. Marinate for up to 1 hour in the refrigerator, if possible, or proceed immediately to Step 2.
• Dredge the shrimp: Pour the farina onto a lipped plate or into a large shallow bowl and season with two generous pinches of salt; toss to combine. Let the marinade cling to the shrimp, then dredge the shrimp in the farina, patting the farina onto each shrimp to adhere, and carefully shaking off any excess crumbs. Place the dredged shrimp on a parchment- or foil-lined sheet pan.
• Heat ¼ cup of the oil in a large nonstick skillet over medium-high. Working in 2 or 3 batches, depending on the size of your pan and the size of your shrimp, lay the shrimp in the pan in one layer and fry without disturbing until the shrimp are deeply golden brown on one side, about 3 to 4 minutes. Gently flip with tongs or a spatula and fry until golden brown on the other side, 2 to 3 minutes more. Remove the shrimp to a paper towel-lined plate and sprinkle with salt. (If any large shards of coating come off the shrimp, remove them from the oil, and serve with the shrimp.) Wipe the skillet clean of crumbs with a paper towel and add more oil to the pan as necessary to maintain the amount, and repeat the pan-frying process with the remaining shrimp. Serve with lime wedges on the side.

CHIPOTLE DRY-RUB SHRIMP WITH CILANTRO DIPPING SAUCE

Steps:

• Shell and devein the shrimp. Pat dry.
• In a medium bowl, mix the oregano, thyme, lemon-pepper, ground chipotle, salt and pepper. Add shrimp and toss thoroughly.
• Put the cilantro and lime juice in a blender and blend until cilantro is liquified. Pour into a small bowl and stir in sour cream. Refrigerate until the shrimp is cooked.
• Skewer the shrimp or place in a grill basket. Cook on a hot grill about 2 minutes per side, until shrimp are no longer translucent. Brush both sides lightly with oil while cooking.
• Serve hot or at room temperature with the dipping sauce.

SESAME CRUSTED SHRIMP WITH CILANTRO-LIME SAUCE

Steps:

• Preheat oven to 400°F.
• Toss the shrimp with the vegetable oil, salt, and pepper. Dip one side of each shrimp in the toasted sesame seeds. Skewer with a toothpick. I actually threaded several on a metal skewer and dipped one side of that group of shrimp in the toasted sesame seeds at the same time. Much easier and you don't lose seeds while threading since you're doing that part last.
• When the oven is heated, place the skewered shrimp (sesame seeds on top) on a foil-lined baking sheet and bake 6 to 10 minutes (depending on your oven), until the shrimp are firm to the touch.
• For the dipping sauce, put the remaining ingredients into bowl and mix until blended. Season to taste with salt and pepper. Serve with the warm shrimp.

CILANTRO SHRIMP

Steps:

• Melt butter in a large skillet over medium heat.
• Stir in flour and cook 3 minutes, stirring constantly, to make a golden brown roux.
• Add onions, celery, jalapeno and garlic.
• Cook 3 minutes.
• Gradually stir in clam juice (or shrimp broth).
• Add cilantro, salt and pepper.
• Cook 1 more minute.
• Add shrimp and toss to coat.
• Cover skillet and cook 3 minutes, or until shrimp is pink and no longer translucent.
• Remove from heat, add lime juice and season to taste. (Tabasco is our preferred seasoning)
• Serve immediately with cooked rice or angel hair pasta.