Best 7 Jumbo Shrimp With Cilantro Mayonnaise Recipes

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Indulge in a culinary delight with our exquisite jumbo shrimp recipe, a true masterpiece that tantalizes taste buds and elevates any occasion. Succulent and tender shrimp, carefully selected for their colossal size, take center stage, while a vibrant cilantro mayonnaise, bursting with freshness and flavor, adds an irresistible touch. This harmonious union of shrimp and mayonnaise creates a symphony of textures and flavors that will leave you craving more. Whether you're hosting a sophisticated dinner party or seeking a gourmet meal for a cozy night in, this jumbo shrimp with cilantro mayonnaise is guaranteed to impress.

In addition to this main recipe, we've included a delightful collection of complementary dishes to complete your culinary journey. Discover the zesty and refreshing cucumber salad, a perfect accompaniment to the richness of the shrimp. For a touch of warmth and spice, try our flavorful roasted corn salsa, adding a vibrant dimension to your meal. And to satisfy your sweet cravings, indulge in our delectable pineapple upside-down cake, a classic dessert that brings a touch of nostalgia and sweetness to your dining experience. With this comprehensive guide, you'll have everything you need to create a memorable and satisfying meal, sure to leave a lasting impression on your palate.

Let's cook with our recipes!

GARLIC CILANTRO SHRIMP



Garlic Cilantro Shrimp image

Looking for an easy shrimp recipe? This Garlic Cilantro Shrimp from Delish.com is the best!

Categories     shrimp     skillet dinners     garlic     seafood     shellfish

Time 20m

Yield 2-4

Number Of Ingredients 8

4 tbsp. extra-virgin olive oil, divided
3 cloves garlic, minced
2 tsp. lime juice
1/2 tsp. chili powder
1/4 tsp. kosher salt
1/3 c. chopped cilantro, plus more for serving
1 lb. medium shrimp, peeled and deveined
1/3 c. finely diced onion

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.

GARLIC BUTTER SHRIMP WITH CILANTRO AND LIME



Garlic Butter Shrimp with Cilantro and Lime image

Garlic shrimp cooked in a creamy cilantro lime butter sauce. Serve this as an appetizer, with pasta, over rice or in tortillas for tacos. The recipe is easy to adapt. Swap lime for lemon and try other tender herbs like parsley, dill, basil or tarragon in place of cilantro.

Provided by Adam and Joanne Gallagher

Categories     appetizer, main meal

Time 20m

Yield Makes 1 pound shrimp (16 to 20 shrimp, depending on size)

Number Of Ingredients 8

1 pound extra large shrimp, peeled with tails left on and deveined
1 lime plus a few extra wedges for serving
Salt and fresh ground black pepper
3 tablespoons unsalted butter
2 tablespoons minced garlic, about 6 cloves
1/2 teaspoon ground coriander, optional
2 scallions, chopped
1/2 cup fresh cilantro leaves and tender stems, chopped

Steps:

  • Pat the shrimp dry then season with 1/4 teaspoon of salt and fresh ground black pepper.
  • Use a microplane to zest the lime and set aside. Cut the zested lime in half ready for the sauce later in the recipe.
  • Add one tablespoon of the butter to a wide skillet. Save the remaining two tablespoons for later.
  • Place the skillet with butter over medium heat then add the garlic and coriander. Stir the garlic around the pan until the butter melts and is bubbling; about 1 minute.
  • Add the shrimp, nestling them into the pan so that they are in one layer. A few shrimp stacked on top of each other is okay. Cook until the shrimp start to turn pink, about 1 minute.
  • Stir in the scallions and lime zest. Continue to cook, stirring, until the shrimp are firm and opaque throughout; another 1 to 2 minutes. Slide the skillet off of the heat.
  • With the skillet off of the heat, add the cilantro, juice from the lime and the remaining two tablespoons of butter. Stir the butter around the pan so that it melts into the lime juice making the creamy butter sauce.
  • Taste then season as needed with salt and pepper. Serve with extra lime wedges on the side.

Nutrition Facts : ServingSize 1/4 pound, Calories 193, Protein 23.6 g, Carbohydrate 5.2 g, Fiber 1.2 g, Sugar 1.4 g, Fat 9.4 g, SaturatedFat 5.5 g, Cholesterol 205.4mg, Sodium 284.9 mg

JUMBO SHRIMP STUFFED WITH CILANTRO & CHILES



Jumbo Shrimp Stuffed with Cilantro & Chiles image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Number Of Ingredients 10

8 jumbo shrimp, in shell (about 11/4 pounds)
3 sprigs fresh thyme, leaves stripped
Juice of 2 limes (about 1/4 cup)
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 clove garlic, chopped
1/2 large jalapeno, with seeds
2 scallions, white and green parts
1 cup coarsely chopped fresh cilantro

Steps:

  • 1. Heat grill to medium-high. Cut a deep slit shrimp, through shell, down ridged back and remove vein. Rinse and pat shrimp dry. Whisk thyme leaves, lime juice, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and black pepper to taste in a shallow glass dish. Add shrimp and refrigerate for 30 minutes.
  • 2. Pulse garlic, jalapeno, scallions, remaining 1 tablespoon olive oil, and remaining 1/2 teaspoon salt in a food processor to a coarse paste. Add cilantro and pulse to incorporate. Spoon mixture into slit in shrimp and press to close opening. Lay shrimp on grill and cook for 3 minutes. Turn over, cover, and grill until shrimp turn pink and are slightly firm to touch, about 2 more minutes. Sprinkle with salt and serve.

Nutrition Facts : Calories 220, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 4 milligrams, Sodium 330 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 29 grams

JUMBO SHRIMP STUFFED WITH CILANTRO



Jumbo Shrimp Stuffed with Cilantro image

This dish gets lots of flavor from fresh cilantro, garlic, and shallot.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 9

2 lemons
2 cups loosely packed cilantro leaves, finely chopped, plus more for garnish
1 clove garlic, minced
1 large shallot, minced
1/4 cup plus 4 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
16 jumbo shrimp (about 1 1/4 pounds), shells on
1/4 cup dry white wine

Steps:

  • Squeeze juice from 1 lemon into a small bowl. Add cilantro, garlic, shallot, 1/4 cup olive oil, salt, and pepper. Combine, and set aside.
  • Using a paring knife, split each shrimp down the back, cutting just enough to expose the vein. Remove veins, leaving shells and tails intact.
  • Fill the spaces between the shells and flesh with cilantro mixture.
  • Cut second lemon into 8 wedges. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Arrange 8 shrimp and 4 lemon wedges in skillet; saute until shrimp is pink and opaque, about 3 to 4 minutes per side. Remove from pan, and set aside. Repeat with remaining shrimp and lemon, adding remaining 2 teaspoons olive oil. Pour white wine into empty skillet. Using a wooden spoon, scrape up any cooked-on bits; cook over medium-high heat until reduced by half, about 1 minute. Pour sauce over shrimp, and garnish with cilantro.

JUMBO SHRIMP WITH CILANTRO MAYONNAISE



Jumbo Shrimp With Cilantro Mayonnaise image

A sweet and spicy marinaded & grilled shrimp dish with a cool cilantro mayo dipping sauce. A light treat full of flavor.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

16 jumbo shrimp, in their shells
4 skewers (wooden or metal, if wooden, soak prior to grilling)
1/2 cup sweet Asian chili sauce
4 tablespoons tomato paste
4 teaspoons fresh lemon juice
4 garlic cloves, crushed
4 teaspoons sesame oil
6 tablespoons mayonnaise
1/2 fresh red chili, seeded and finely chopped
1/2 small red onion, finely chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh lemon juice
salt & freshly ground black pepper

Steps:

  • Mix the marinade ingredients together in a bowl. Add the shrimp to the marinade and toss to coat evenly. Cover and refrigerate for two hours, if time permits.
  • Mix the mayonnaise ingredients together, cover, and refrigerate until required.
  • Thread four shrimp onto each skewer and cook them on a prepared grill for 4-5 minutes on each side, turning them once. To serve, remove shrimp from skewers, if preferred, and serve with the cilantro mayonnaise.

JUMBO SHRIMP STUFFED WITH CILANTRO AND CHILES



Jumbo Shrimp Stuffed with Cilantro and Chiles image

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 10

8 jumbo shrimp, in the shell (about 1 1/4 pounds)
3 sprigs fresh thyme, leaves stripped
Juice of 2 limes (about 1/4 cup)
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus additional for seasoning
Freshly ground black pepper
1 clove garlic, chopped
1/2 large jalapeno, with seeds
2 scallions (white and green parts)
1 cup coarsely chopped fresh cilantro leaves

Steps:

  • Prepare an outdoor grill with a medium-high fire. Without removing the shells, slit about 3/4 of the way through the shrimp down the ridged back and remove the vein that runs down the center. Rinse and pat the shrimp dry. Whisk thyme leaves, lime juice, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and black pepper, to taste, in a shallow nonreactive bowl or dish. Lay the shrimp cut side down in the lime mixture and refrigerate for 30 minutes.
  • In a food processor, pulse the garlic, jalapeno, scallions, remaining 1 tablespoon olive oil and remaining 1/2 teaspoon salt to make a coarse paste. Add the cilantro and pulse just enough to incorporate into the mixture. Spoon the mixture into the opening in the shrimp and close the shrimp. Grill the shrimp shell side down (to keep filling from falling out) for 3 minutes. Turn to the other shell side, cover, and grill another 2 minutes or until the shrimp turn pink and are slightly firm to the touch. Sprinkle with salt and serve.
  • Jumbo shrimp in the shell can be a knife and fork sort of deal unless you're outside and it's summer and you are feeling very relaxed. Serve these with lots of napkins if your crowd is the peel-and-eat type.

JUMBO SHRIMP WITH CHIVE BUTTER



Jumbo Shrimp With Chive Butter image

As Bon Appetit says, the sauce does double duty, part baste and later dipping. From the june 1990 issue of bon appetit. I changed it a little by adding jalapeno, but you can omit.

Provided by MarraMamba

Categories     Very Low Carbs

Time 30m

Yield 1 Jumbo Shrimp With Chive Butter, 1 serving(s)

Number Of Ingredients 8

1/4 cup Dijon mustard
1/4 cup fresh lemon juice
1 cup butter, melted
1 teaspoon fresh jalapeno, chopped
6 tablespoons chives, chopped and fresh
36 jumbo shrimp, uncooked, shelled and butterflied
whole chives, with
flour (as garnish) (optional)

Steps:

  • Preheat broiler.
  • Place mustard in a bowl, whisk in lemon juice, then melted butter. Add chopped chives and jalapeno. Season with pepper.
  • Arrange shrimp cut side up, on broiler pan. Brush with some butter mixture. Broil until cooked through 4 minutes.
  • Serve, garnishing with whole chives if using and pass remaining butter for dipping.

Nutrition Facts : Calories 2758.5, Fat 203.6, SaturatedFat 120, Cholesterol 2020.2, Sodium 3500.5, Carbohydrate 20.3, Fiber 2.8, Sugar 3.8, Protein 210

Tips:

  • For the best flavor, use fresh, large shrimp.
  • If you don't have a grill, you can cook the shrimp in a skillet over medium heat.
  • Do not overcook the shrimp, as they will become tough.
  • The cilantro mayonnaise is a great addition to the shrimp, but you can also serve them with your favorite dipping sauce.
  • If you are making the cilantro mayonnaise ahead of time, be sure to store it in the refrigerator for up to 24 hours.

Conclusion:

Jumbo shrimp with cilantro mayonnaise is a delicious and easy-to-make seafood dish. The shrimp are grilled to perfection and served with a creamy, flavorful cilantro mayonnaise. This dish is perfect for a summer cookout or a special occasion.

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