Coriander Lime Shrimp

Total Time:
53 min
Prep:
50 min
Cook:
3 min

Yield:
24 hors d'oeuvres
Level:
Easy

Ingredients
  • 3 cups 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
  • 2 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: Fresh coriander sprigs
Directions

In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 1 tablespoon oil, soy sauce, red pepper flakes, and salt and pepper to taste and reserve 1/4 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 heat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and saute half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Saute remaining shrimp in remaining 1 teaspoon oil in same manner.

Garnish shrimp with coriander sprigs and serve with reserved dipping sauce. Yield: Approximately 24 hors d'oeuvres


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