Best 4 Cilantro Marinated Shrimp Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Cilantro Marinated Shrimp: A Culinary Journey of Bold Flavors and Vibrant Colors**

Embark on a culinary adventure with our tantalizing recipe for Cilantro Marinated Shrimp, a dish that harmonizes bold flavors, vibrant colors, and the invigorating freshness of cilantro. Dive into a symphony of zesty lime, spicy jalapeño, and aromatic garlic, all mingling together in a vibrant marinade that infuses each succulent shrimp with an irresistible burst of taste. Accompanying this main attraction are three additional culinary delights: a refreshing Cucumber Salad with zesty lemon-tahini dressing, a flavorful Avocado Salsa brimming with tangy tomatoes and creamy avocado, and a delectable Grilled Corn on the Cob brushed with a savory blend of herbs and spices. Prepare to tantalize your taste buds and embark on a culinary journey that celebrates the vibrant essence of cilantro and the diverse flavors of Mexico.

Check out the recipes below so you can choose the best recipe for yourself!

TEQUILA-MARINATED SHRIMP PIZZA WITH CHORIZO, ONIONS, BELL PEPPERS, AND CILANTRO PESTO



Tequila-Marinated Shrimp Pizza with Chorizo, Onions, Bell Peppers, and Cilantro Pesto image

Provided by Food Network

Categories     main-dish

Time 2h43m

Yield 1 large pizza

Number Of Ingredients 60

3/4 cup warm water (110 degrees F)
1 1/4 teaspoons active dry yeast
1/2 teaspoon sugar
2 to 2 1/4 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons extra virgin olive oil
20 medium raw shrimp, peeled, deveined, and cut in half lengthwise
1/2 cup tequila (recommended: Cabo Wabo)
1/4 cup fresh lime juice
3 garlic cloves, peeled and smashed
1 tablespoon chopped cilantro leaves, plus extra for garnish
1 teaspoon grated lime zest
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon ground cumin
Cornmeal, for dusting peel
8 ounces Mexican chorizo, chopped
Cilantro Pesto, recipe follows
11/2 cups grated Monterey jack cheese
1 yellow bell pepper, cored, seeded and cut into long strips
1/2 medium white onion, cut into rings
4 ounces goat cheese, crumbled
Chopped green onions, garnish
3/4 cup warm water (110 degrees F)
1 1/4 teaspoons active dry yeast
1/2 teaspoon sugar
2 to 2 1/4 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons extra virgin olive oil
20 medium raw shrimp, peeled, deveined, and cut in half lengthwise
1/2 cup tequila (recommended: Cabo Wabo)
1/4 cup fresh lime juice
3 garlic cloves, peeled and smashed
1 tablespoon chopped cilantro leaves, plus extra for garnish
1 teaspoon grated lime zest
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon ground cumin
Cornmeal, for dusting peel
8 ounces Mexican chorizo, chopped
Cilantro Pesto, recipe follows
11/2 cups grated Monterey jack cheese
1 yellow bell pepper, cored, seeded and cut into long strips
1/2 medium white onion, cut into rings
4 ounces goat cheese, crumbled
Chopped green onions, garnish
2 cups tightly packed fresh cilantro leaves
1/4 cup lightly toasted pine nuts
1 teaspoon chopped garlic
1/4 cup grated cotija, queso fresco, or Parmesan
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
6 tablespoons olive oil
2 cups tightly packed fresh cilantro leaves
1/4 cup lightly toasted pine nuts
1 teaspoon chopped garlic
1/4 cup grated cotija, queso fresco, or Parmesan
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
6 tablespoons olive oil

Steps:

  • In a large mixing bowl, stir together the water, yeast, and sugar. Let sit until foamy, about 5 minutes. Add 2 cups of the flour, salt, and 2 teaspoons of the oil, stirring with a heavy wooden spoon to incorporate. Turn out onto a lightly floured surface and knead until smooth and pliable, yet slightly sticky, 5 minutes, adding more flour as needed 2 teaspoons at a time to prevent from sticking to the board.
  • Lightly oil a large mixing bowl with the remaining 1/2 teaspoon oil. Place the dough in the bowl and turn to coat with the oil. Cover with plastic wrap and set in a warm, draft-free place. Allow the dough to rise until nearly double in size, 1 to 1 1/2 hours.
  • At least 45 minutes before baking pizza, put a pizza stone on the bottom rack of the oven and preheat the oven to 500 degrees F.
  • While the dough is rising, marinate the shrimp. In a large bowl, combine the shrimp, tequila, lime juice, crushed garlic, cilantro, lime zest, pepper flakes, kosher salt, and cumin. Let marinate for no more than 1 hour. Remove the shrimp from the marinade and pat dry.
  • In a skillet, cook the sausage over medium-high heat until the fat is rendered and almost completely cooked through, about 4 minutes. Remove and drain on paper towels. Let cool.
  • On a lightly floured surface turn out the dough and lightly work into a large flat disk. Let rest for 10 minutes. Pat and stretch out the dough to a 12-inch round, turning and lifting to make about 1/8-inch thick.
  • Dust a baker's peel or bottom of a baking sheet with the cornmeal. Carefully transfer the dough onto the peel and reshape as necessary without pressing down hard (so the dough will come away easily). Working quickly, spread cilantro pesto across the dough to cover, leaving a 1/2-inch border around the edge. Sprinkle the grated cheese evenly over the top, then arrange the shrimp, bell peppers, onions, and cooked sausage over the top. Dot the pizza with the goat cheese.
  • Line up the peel over the baking stone and slide to release the pizza. (Alternately, bake on the baking sheet.) Bake until the dough is crisp and golden brown and the cheeses are melted and bubbly, about 8 minutes. Transfer with the peel to a large cutting board. Let sit for 5 minutes.
  • Garnish with chopped cilantro and green onions, to taste. Cut into slices, and if desired, drizzle with additional pesto sauce.
  • In a large mixing bowl, stir together the water, yeast, and sugar. Let sit until foamy, about 5 minutes. Add 2 cups of the flour, salt, and 2 teaspoons of the oil, stirring with a heavy wooden spoon to incorporate. Turn out onto a lightly floured surface and knead until smooth and pliable, yet slightly sticky, 5 minutes, adding more flour as needed 2 teaspoons at a time to prevent from sticking to the board.
  • Lightly oil a large mixing bowl with the remaining 1/2 teaspoon oil. Place the dough in the bowl and turn to coat with the oil. Cover with plastic wrap and set in a warm, draft-free place. Allow the dough to rise until nearly double in size, 1 to 1 1/2 hours.
  • At least 45 minutes before baking pizza, put a pizza stone on the bottom rack of the oven and preheat the oven to 500 degrees F.
  • While the dough is rising, marinate the shrimp. In a large bowl, combine the shrimp, tequila, lime juice, crushed garlic, cilantro, lime zest, pepper flakes, kosher salt, and cumin. Let marinate for no more than 1 hour. Remove the shrimp from the marinade and pat dry.
  • In a skillet, cook the sausage over medium-high heat until the fat is rendered and almost completely cooked through, about 4 minutes. Remove and drain on paper towels. Let cool.
  • On a lightly floured surface turn out the dough and lightly work into a large flat disk. Let rest for 10 minutes. Pat and stretch out the dough to a 12-inch round, turning and lifting to make about 1/8-inch thick.
  • Dust a baker's peel or bottom of a baking sheet with the cornmeal. Carefully transfer the dough onto the peel and reshape as necessary without pressing down hard (so the dough will come away easily). Working quickly, spread cilantro pesto across the dough to cover, leaving a 1/2-inch border around the edge. Sprinkle the grated cheese evenly over the top, then arrange the shrimp, bell peppers, onions, and cooked sausage over the top. Dot the pizza with the goat cheese.
  • Line up the peel over the baking stone and slide to release the pizza. (Alternately, bake on the baking sheet.) Bake until the dough is crisp and golden brown and the cheeses are melted and bubbly, about 8 minutes. Transfer with the peel to a large cutting board. Let sit for 5 minutes.
  • Garnish with chopped cilantro and green onions, to taste. Cut into slices, and if desired, drizzle with additional pesto sauce.
  • In a food processor or blender, combine the cilantro, pine nuts, and garlic, and puree on high speed. Add the cheese, pepper and salt, and process to combine. Scrape the sides of the processor, and with the machine running, add the olive oil. Blend until well combined.
  • In a food processor or blender, combine the cilantro, pine nuts, and garlic, and puree on high speed. Add the cheese, pepper and salt, and process to combine. Scrape the sides of the processor, and with the machine running, add the olive oil. Blend until well combined.

CILANTRO MARINATED SHRIMP



Cilantro Marinated Shrimp image

Provided by Barbara Kafka

Categories     appetizer

Time 45m

Yield 70 - 75 shrimp

Number Of Ingredients 7

8 tablespoons lime juice
3 tablespoons olive oil
1 1/4 cups trimmed, washed cilantro plus 75 nice leaves for garnish
6 jalapeno peppers, seeded, de-veined and cut into chunks
3 pounds peeled shrimp (20 to 24 a pound)
Kosher salt, to taste
6 limes, sliced into thin wedges

Steps:

  • Heat broiler. If using an electric oven, place rack on top level and heat to broil/high.
  • Puree lime juice, oil, cilantro and peppers in a blender until smooth. Toss shrimp in this mixture and marinate for 30 minutes.
  • Place shrimp in single layer in 12 1/2-by-14 1/2-by-2-inch roasting pan.
  • Broil 1 1/2 minutes. Turn each shrimp and broil another 1 1/2 minutes. Repeat with remaining shrimp.
  • Sprinkle with salt. Using a toothpick, stick a cilantro leaf on top of each shrimp. Serve on a platter with wedges of lime. Serve hot, chilled or at room temperature.

CILANTRO-MARINATED SHRIMP WITH FRUIT



Cilantro-Marinated Shrimp with Fruit image

Toss together this heavenly mix of tender shrimp, tropical fruits and distinctive cilantro.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h25m

Yield 12

Number Of Ingredients 11

1/4 cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 cup chopped fresh cilantro
2 lb cooked deveined peeled large shrimp (with tails left on)
1 medium avocado, cut into 3/4-inch cubes
1 medium mango, cut into 3/4-inch cubes
1 cup small fresh strawberries, halved
Fresh cilantro sprigs

Steps:

  • In large nonmetal bowl, mix vinegar, oil, honey, lemon juice and salt. Stir in chopped cilantro. Add shrimp; toss to coat. Cover; refrigerate at least 1 hour to marinate.
  • To serve, remove shrimp from marinade; reserve marinade. Arrange shrimp on large platter. Add avocado, mango and strawberries to marinade; toss to coat. Surround shrimp with avocado, mango and strawberries. Drizzle some of the reserved marinade over top; discard remaining marinade. Garnish with cilantro sprigs. Serve with decorative toothpicks or cocktail forks.

Nutrition Facts : Calories 140, Carbohydrate 8 g, Cholesterol 145 mg, Fat 1/2, Fiber 1 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 5 g, TransFat 0 g

MARINATED SHRIMP WITH CILANTRO, GINGER, LIME,HONEY



MARINATED SHRIMP WITH CILANTRO, GINGER, LIME,HONEY image

Categories     Shellfish     Appetizer     Marinate     Quick & Easy

Yield 6-8 Appetizer servings

Number Of Ingredients 7

2 pounds of large cooked shrimp, tails removed
Juice of 2 limes
1 tablespoon Dijon mustard
1 teaspoon fresh ginger, grated fine
1 tablespoon honey
¼ cup Cilantro, chopped
1 scallion, white part, chopped

Steps:

  • Combine lime juice, Dijon, ginger and honey with wisk. Add cilantro and scallion. Mix again. In a Ziplock bag, pour mixture over shrimp and marinate for at least 4 hours, preferably overnight. Serve cold as an appetizer.

Tips

  • Use fresh, high-quality ingredients: The fresher the shrimp, the better the marinade will be able to penetrate and flavor it. Look for shrimp that are firm and have a slight briny smell. Cilantro, lime juice, and garlic are also essential ingredients for this marinade, so make sure they are fresh and flavorful.
  • Marinate the shrimp for at least 30 minutes: This will allow the flavors of the marinade to fully penetrate the shrimp. You can marinate the shrimp for up to 24 hours, but 30 minutes is the minimum amount of time needed to get good flavor.
  • Don't overcook the shrimp: Shrimp cook very quickly, so it's important to not overcook them. Cook the shrimp for just a few minutes per side, or until they are pink and opaque. Overcooked shrimp will be tough and rubbery.
  • Serve the shrimp immediately: Shrimp are best served immediately after they are cooked. You can serve them with rice, pasta, or vegetables, or you can use them in tacos or salads.

Conclusion

Cilantro marinated shrimp is a delicious and easy-to-make dish that is perfect for any occasion. The marinade is flavorful and zesty, and the shrimp are cooked to perfection. This dish is sure to be a hit with your family and friends.

Related Topics