Spicy Cilantro Shrimp Recipes

SPICY CILANTRO LIME SHRIMP RECIPE

Steps:

• Heat up a skillet and melt your butter. Keep over a medium to low heat setting.
• Stir in chopped garlic and sauté over a lower heat setting. The garlic shouldn't turn brown.
• Stir in fresh shrimp and spread out in the pan. Keep on a medium heat setting.
• Sauté shrimps for about 2 minutes and season with salt and black pepper.
• Turn all the shrimps so that they get evenly cooked on all sides.
• Finish cooking shrimp over a medium heat setting. Cook them until they look cooked through but still juicy. Don't overcook!
• Take the pan from the heat and stir in lime juice.
• Top with chopped fresh cilantro/coriander and crushed red pepper flakes.
• You can garnish it too with lime wedges. The dish will look all the more delicious!

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.

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 CILANTRO SHRIMP RECIPE

Steps:

• Make the sauce. Add the oil to a large sauté pan and place it over low heat. Add the chili paste, garlic and cilantro to the pan and let it simmer for about 2 minutes. Then turn the heat to high.
• Prep shrimp. While the pan is heating, place the shrimp on a baking sheet or large plate and season both sides with salt and pepper.
• Sauté. Once the pan is hot, add the shrimp, with at least a couple inches between them -- you should hear a sizzling sound. If you don't, your pan's not hot enough. Wait until the pan is very hot and listen for the sizzle!Sauté the shrimp just until cooked through, about 1 to 1½ minutes per side.Make sure you serve the shrimp with any bits of the sauce that have stuck to the bottom of the pan. Those bits are delicious!!!

SPICY SALSA-CILANTRO SHRIMP

Steps:

• Mix all ingredients together, in a bowl and marinate for 30 minutes.
• Heat medium pan on stovetop.
• Cook for approximately.
• 4 minutes, or until shrimp are no longer pink.
• Do not over cook, as shrimp will be"rubbery".
• Remove from stovetop and serve over pasta, rice, or a good crusty bread.

SPICY SHRIMP COCKTAIL WITH TOMATO AND CILANTRO

Steps:

• Combine tomato juice, clam juice, vinegar, cilantro sprigs, chilies and Worcestershire sauce in medium saucepan. Boil until sauce is slightly thickened and reduced to 1 2/3 cups, about 30 minutes. Strain into medium bowl.
• Heat oil in large nonstick skillet over medium-high heat. Add shrimp and sauté until just cooked through, about 4 minutes. Cool.
• Add shrimp, tomato, green onions, chopped cilantro, lime juice and sugar to sauce. Season with salt and pepper. Chill until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.) Garnish with lime wedges.

SPICY GRILLED SHRIMP WITH CUCUMBER CILANTRO RICE

Steps:

• For the shrimp: Combine all of the ingredients except the shrimp in a medium bowl; whisk together. Add the shrimp and toss to combine. Let marinate in the fridge for 1 to 2 hours, if time allows. Meanwhile, soak the skewers in water so they don't burn on the grill.
• Prepare a grill for medium-high heat or a grill pan for high heat. Thread about 4 shrimp onto each skewer, reserving the marinade for basting. Grill the shrimp until just firm, brushing with the marinade, 1 to 2 minutes per side (up to 3 minutes per side, if using a grill pan).
• For the rice: In a medium pot, melt the butter over medium heat and add the rice and garlic. Cook, stirring, until the rice smells a little nutty and is opaque, 1 to 2 minutes. Add the chicken broth, 1/2 teaspoon salt and 1/2 teaspoon pepper, and increase the heat to high. Bring to a boil, then reduce the heat to low, cover and cook the rice according to the package directions (usually 15 to 25 minutes). Fluff the rice with a fork then fold in the cucumber, cilantro, scallions, olive oil and vinegar. Taste for seasoning.
• Serve the rice with the shrimp skewers.