Jumbo Shrimp Stuffed with Cilantro & Chiles

Total Time:
1 hr
25 min
30 min
5 min
  • 8 jumbo shrimp, in 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
  • 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
  • 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, 12 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 12 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.

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  • Calories: 220

  • Total Fat: 10 grams

  • Saturated Fat: 1.5 grams

  • Total Carbohydrate: 4 grams

  • Protein: 29 grams

  • Sodium: 330 milligrams

  • Cholesterol: 4 milligrams

  • Fiber: 1 gram

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    Jumbo Shrimp Stuffed with Cilantro and Chiles

    Recipe courtesy of Food Network Kitchen