I mentioned on my other blog how a friend and I are splitting a share in a local CSA. One of the items in our share the past two weeks was cilantro. YUM! Go make this shrimp dish now. It was that good! Can’t wait to make it again!
cilantro lime shrimp
adapted from food.com
3 large garlic cloves, minced and mashed
1 1/8 teaspoons salt
1/2 cup fresh lime juice
1/4 cup orange marmalade
1/4 cup finely chopped fresh cilantro
4 tablespoons olive oil
1 tablespoon soy sauce
1/2 teaspoon red pepper flakes (adjust to taste)
1/2 teaspoon fresh ground black pepper
1 lb large shrimp, peeled and deveined (20-24 to the pound)
1 Mix together garlic and 1 teaspoon salt.
2 Whisk together garlic paste, lime juice, marmalade, cilantro, 3 tablespoons oil, soy sauce, red pepper flakes, remaining 1/8 teaspoon salt and pepper in a small bowl.
3 Transfer 1/3 of mixture to small serving bowl and reserve for dipping sauce.
4 Combine shrimp with remaining mixture in a large sealable plastic bag and seal bag, pressing out excess air.
5 Marinate shrimp, refrigerated, turning bag once, for 15 minutes.
6 Drain shrimp and gently pat dry.
7 Heat 1 1/2 teaspoon oil in a large non-stick skillet over moderately high heat.
8 Add half of shrimp and cook, turning occasisionly until shrimp is cooked through, about 3 minutes total.
9 Transfer to a platter and cook the remaining shrimp in 1 1/2 teaspoons of oil.
10 Garnish with cilantro and serve with dipping sauce.
Coconut Rice with Cilantro
adapted from skinnytaste
1 cup uncooked rice
1 cup lite coconut milk
1 1/4 cup water
1 tsp grated fresh ginger
1 garlic clove, crushed
1/4 tsp salt, or more to taste
2 tbsp sweetened grated coconut
3 tbsp cilantro
In a medium sized heavy pot, add coconut milk, rice, water, ginger, garlic, salt and coconut; bring to a bowl over medium heat.
Reduce heat to low, cover and simmer until all liquid evaporates, about 20 minutes. Remove from heat, keep covered for 10 more minutes. Fluff with a fork; toss with cilantro.
I love making shrimp, it’s healthy, easy, fast and delicious!! This recipe comes via pinterest and turned out delicious! Had a nice kick and was pretty filling. I served over couscous.
cilantro lime shrimp
adapted from lanascooking
1 tblsp. butter
1 tblsp. olive oil
4cloves garlic, minced
1 medium onion, chopped
2 jalapeño, finely chopped I used canned
¼ tsp. red pepper flakes
½ tsp. oregano
1 can diced tomatoes
1 lime, zest and juice
½ tsp. salt
½ tsp. black pepper
1 pound shrimp, split and deveined
2 tblsp. chopped cilantro
Melt the butter and oil in a heavy skillet over medium-high heat.
Add the garlic, onion and jalapeno.
Cook, stirring until the onion begins to wilt, approximately 3 minutes.
Add the red pepper flakes and oregano.
Continue cooking until the onion becomes translucent, approximately 3 additional minutes.
Add the tomatoes.
Cook, stirring occasionally, until the tomatoes are soft.
Add the shrimp, zest and lime juice, salt and black pepper.
Cook until the shrimp are just opaque. Be careful not to overcook.
Remove the pan from the heat and stir in the cilantro.
sometimes i find recipes in random places — this one came from parenting magazine. i made this in stages throughout the day — i think it would have turned out better had it been done all at once 🙂 it also needs some more flavor in my opinion — maybe more garlic? some parmesan?? husband like it though – didnt have any complaints 🙂
- 1/2 pint cherry tomatoes halved
- 3 garlic cloves chopped, divided
- 1/4 C olive oil
- 1/4 C bread crumbs
- 1 box whole wheat linguine
- 2 Tbsp oil
- 2 Tbsp butter
- 1lb large peeled and deveined shrimp
- 1/2 C chicken broth
- 2 C baby spinach
Preheat oven to 450 degrees F.
In a baking dish, toss together tomatoes, 2 cloves garlic, olive oil, and salt and pepper to taste. Roast for 10 minutes. Sprinkle with bread crumbs, and roast an additional 5 minutes; set aside.
Boil Linguine according to package directions. Meanwhile, heat a large saute pan over medium heat. Add oil, butter, and chopped garlic, and cook for 1 minute. Add shrimp; season with salt and pepper to taste.
Saute until the shrimp are pink and cooked through, 3 to 4 minutes. Add chicken broth, and let the liquid cook for 1 to 2 minutes. Add the drained pasta, roasted tomatoes, and baby spinach. Toss well, then serve. Enjoy.
I hadn’t defrosted any meats for dinner, nor was i in the mood for pasta. That pretty much left some kind of seafood since it defrosts quickly. I had put aside a few shrimp recipes and finally decided on a thai red curry shrimp. I boiled up a pot of sushi rice and went to get everything i needed for the recipe. I realized there were no limes in the fridge. Usually i would substitute or leave an ingredient out if I don’t have it, but lime is a pretty strong flavor and very thai. So off I went to the next recipe which was the bombay shrimp. It was pretty good, had good kick, but definitely missing something! I think it was garlic but I can’t be sure! Also the recipe called for coconut milk in the rice, but I had already made the rice so that was missing. I ended up eating it all with some tj’s garlic naan.
Bombay Shrimp Curry
adapted from cooking light
- 5 teaspoons oil, divided
- 1 pound peeled and deveined shrimp
- 3/4 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 1/2 cups chopped onion
- 1 1/2 tablespoons curry powder
- 1 tablespoon ground mustard
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground red pepper
- 1 1/3 cups hot water
- 1 cup frozen green beans
- 1. Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil; swirl to coat. Sprinkle shrimp with 1/8 teaspoon salt and black pepper. Add shrimp to pan; cook 2 minutes on each side or until done. Remove from pan.
- 2. Reduce heat to medium; add remaining 3 teaspoons oil; swirl to coat. Add onion; cook 2 minutes, stirring constantly. Add 1/2 teaspoon salt, curry powder, and next 3 ingredients (through red pepper); cook 1 minute, stirring constantly. Add hot water and peas and carrots; bring to a boil. Cover and reduce heat to medium-low; simmer 4 minutes. Return shrimp to pan; cook 1 minute.
- 4. Place about 1/3 cup rice on each of 4 plates; top each serving with about 1 cup shrimp mixture.