Corianderlimeshrimp Recipes
CILANTRO LIME SHRIMP
A quick garlicky lime marinade works magic on these juicy shrimp. They come off the grill with huge flavors perfect for your next cookout. -Melissa Rodriguez, Van Nuys, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 167 calories, Fat 8g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 284mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
CORIANDER LIME SHRIMP
Categories Citrus Herb Shellfish Marinate Sauté Cocktail Party Quick & Easy Shrimp Winter Gourmet
Yield Makes about 24 hors d'oeuvres
Number Of Ingredients 10
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.
CORIANDER LIME SHRIMP
Make and share this Coriander Lime Shrimp recipe from Food.com.
Provided by Juenessa
Categories < 4 Hours
Time 1h15m
Yield 12 appetizers
Number Of Ingredients 13
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.
Nutrition Facts : Calories 106.1, Fat 5, SaturatedFat 0.7, Cholesterol 28.8, Sodium 328.9, Carbohydrate 11.3, Fiber 3.3, Sugar 6.5, Protein 5.4
CORIANDER SHRIMP IN COCONUT MILK
Provided by Molly O'Neill
Categories dinner, main course
Time 15m
Yield Four servings
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium heat. Add the olive oil, garlic and jalapenos and saute for 15 seconds. Add the wine, raise the heat slightly and simmer for 5 minutes.
- Stir in the coconut milk, ginger, salt and pepper. Simmer slowly for 2 minutes. Lower the heat so the liquid is just below a simmer. Add the shrimp and cook until just cooked through, about 5 minutes.
- Stir in the lemon zest, lemon juice and coriander. Serve immediately over cooked Basmati rice.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 23 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 17 grams, Sodium 657 milligrams, Sugar 1 gram, TransFat 0 grams
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