Chargrilled Prawns Shrimp With Coriander And Lime Recipes

CHARGRILLED PRAWNS (SHRIMP) WITH CORIANDER AND LIME

Chargrilled Prawns (Shrimp) With Coriander and Lime image

Make and share this Chargrilled Prawns (Shrimp) With Coriander and Lime recipe from Food.com.

Provided by Ppaperdoll

Categories Summer

Time 42m

Yield 6 appetizer portions, 6 serving(s)

Number Of Ingredients 7

Ingredients

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

Coriander Lime Shrimp image

Categories Citrus Herb Shellfish Marinate Sauté Cocktail Party Quick & Easy Shrimp Winter Gourmet

Yield Makes about 24 hors d'oeuvres

Number Of Ingredients 10

Ingredients

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.

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