Best Coriander Lime Shrimp Recipes

Coriander Lime Shrimp image

Yield Makes about 24 hors d'oeuvres

Number Of Ingredients 10

1/2 cup fresh lime juice
1/4 cup orange marmalade
3 large garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1/2 cup fresh coriander sprigs, washed well, spun dry, and chopped fine
4 tablespoons olive oil
1 tablespoon soy sauce
1/2 teaspoon dried hot red pepper flakes
1 pound large (21 to 24 per pound) shrimp, shelled, leaving tail and first shell section intact, and if desired deveined
Garnish:
Garnish: fresh coriander sprigs

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.

Chili Lime Shrimp with Avocado and Coriander image

Yield Serves 2

Number Of Ingredients 11

3/4 pound large shrimp (about 14)
1 garlic clove
1 tablespoon packed brown sugar
3 tablespoons soy sauce
1 teaspoon chili powder
2 teaspoons fresh lime juice
1/4 teaspoon dried hot red pepper flakes
4 teaspoons olive oil
1 firm-ripe California avocado
2 teaspoons fresh lemon juice
2 tablespoons coarsely chopped fresh coriander leaves

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.

Chargrilled Prawns (Shrimp) With Coriander and Lime image

Provided by Ppaperdoll

Categories Summer

Time 42m

Yield 6 appetizer portions, 6 serving(s)

Number Of Ingredients 7

80 ml olive oil
1 tablespoon fresh lime juice
1/2 cup coriander leaves, chopped
2 tablespoons ginger, finely chopped
1 garlic clove, finely chopped
1 teaspoon ground coriander
24 large prawns, peeled and deveined with tails left intact (jumbo shrimp)

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.

Nutrition Facts : Calories 127.2, Fat 11.9, SaturatedFat 1.7, Cholesterol 30.2, Sodium 137.4, Carbohydrate 2, Fiber 0.4, Sugar 0.1, Protein 3.5

Coriander Lime Shrimp image

Provided by Juenessa

Categories < 4 Hours

Time 1h15m

Yield 12 appetizers

Number Of Ingredients 13

1/2 cup fresh lime juice
1/4 cup orange marmalade
3 large garlic cloves, minced and mashed to a paste with
1 teaspoon salt
1/2 cup fresh coriander sprig, washed well, spun dry, and chopped fine
4 tablespoons olive oil
1 tablespoon soy sauce
1/2 teaspoon hot red pepper flakes
salt and pepper, to taste
1/2 lb large shrimp, shelled, leaving tail and first shell section intact, and if desired deveined (21 to 24 per pound)
2 oranges
2 heads endive
fresh coriander sprig, for garnish

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.