Best Spicy Cilantro Garlic Shrimp Recipes

SPICY SHRIMP TACOS WITH GARLIC CILANTRO LIME SLAW image

Provided by Brigitte S.

Time 35m

Yield 8 Mini Tacos, 4 serving(s)

Number Of Ingredients 16

1/4 cup oil
1/4 cup water
1/2 cup chopped green onion
1/2 cup cilantro leaf
2 -3 garlic cloves (less if you're sensitive to garlicky things)
1/2 teaspoon salt
2 limes, juice of
1/2 cup sour cream
1 lb shrimp, peeled and deveined, tails removed
1 teaspoon chili powder, cumin, and southwestern seasoning
1/4 teaspoon cayenne pepper (more or less to taste)
2 -3 cups shredded green cabbage
8 small corn tortillas
1 -2 avocado
1 cup Cotija cheese, and additional cilantro for topping
8 lime wedges, for serving

Steps:

Pulse all the sauce ingredients except the sour cream in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.
Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry with paper towels and sprinkle with the spices. Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
Toss some of the sauce (not all) with the cabbage until it the cabbage is coated to your liking. It should resemble a coleslaw - you want it to be enough sauce so the cabbage is weighed down a little bit. Use leftover sauce on top of the tacos or in other recipes.
To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with Cotjia cheese, cilantro, and lime wedges.

Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw image

Categories Shellfish

Number Of Ingredients 19

2 tablespoons Oil
2 tablespoons Water
1/2 cup Chopped green onions
1/2 cup Cilantro leaves
3 cloves Garlic
1/2 teaspoon Salt
2 Limes - juice
1/2 cup Sour cream
1 pound Shrimp
1 teaspoon Chili powder
1 teaspoon Cumin
1/4 teaspoon Cayenne pepper (more or less to taste)
3 cups Green cabbage - shredded
8 Corn tortillas
2 Avocadoes
1 cup Cheese - Mexican three cheese
1 Lime wedges (for serving)
1 teaspoon Southwestern seasoning / rub
1/4 cup Cilantro leaves (for serving)

Steps:

For the garlic cilantro lime sauce: Combine oil, water, green onions, cilantro, garlic, salt, lime juice in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.
Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry with paper towels and sprinkle with the spices (cumin, chili powder, Southwestern rub). Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
Toss some of the sauce (not all) with the cabbage until it the cabbage is coated to your liking. It should resemble a coleslaw - you want it to be enough sauce so the cabbage is weighed down a little bit. Use leftover sauce on top of the tacos or in other recipes.
To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with cheese, cilantro, cayenne pepper and lime wedges.
**For the three spices, I used chili powder, cumin, and a store bought southwestern seasoning mix / rub. I would say the chili powder and the cumin are must-haves for the color and flavor, but then just add whatever else you like or have in your spice cabinet from there. If you don't have a seasoning mix that's salted, be sure to add salt and pepper.

SPICY CILANTRO GARLIC SHRIMP image

Categories Shellfish

Yield 4 servings

Number Of Ingredients 14

5 tablespoons olive oil
2 tablespoons butter, softened
2/3 cup finely chopped cilantro
Juice of 1 lime
2 T Worcestershire sauce
2 T low sodium soy sauce
4 cloves garlic, minced
1 Serano pepper, minced
1 teaspoon smoked paprika
1 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound large shrimp, cleaned, peeled
1 sliced avacado

Steps:

Combine all of the ingredients in a bowl, minus the shrimp. Stir well to combine, taste for salt. Add in the shrimp and marinate in refrigerator for 45 minutes, no more than 1 hour. Preheat grill to medium heat for 10 to 15 minutes, about 400ÂºF. Remove shrimp from refrigerator 20 minutes before cooking. Divide the shrimp, including the marinade into two foil packets, seal shut. Cook on grill with lid closed for 5 to 7 minutes, checking after 5 minutes. Remove from grill and let sit for 5 minutes before serving. Top with avacado. Serve with Mx rice, sliced baguette or warm tortillas and salsa.