Recipe courtesy of Gourmet Magazine

Coriander Lime Shrimp

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  • Total: 13 hr
  • Prep: 1 hr
  • Cook: 12 hr
  • Yield: About 24 hors d'oeuvres
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1/2 cup 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

4 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


  1. In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 3 tablespoons oil, soy sauce, red pepper flakes, and salt and pepper to taste and reserve 1/3 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.
  2. Drain shrimp and lightly pat dry between paper towels. In a large non-stick skillet put 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 1/2 teaspoons oil in same manner.
  3. Garnish shrimp with coriander sprigs and serve with reserved dipping sauce.