Cilantro and parsley shrimp is a delightful dish that combines the vibrant flavors of cilantro and parsley with the succulent taste of shrimp. This dish is a perfect blend of bright, fresh flavors and tender, juicy shrimp. Whether you're looking for a quick and easy meal or an impressive dish to serve at your next gathering, cilantro and parsley shrimp will surely tantalize your taste buds and leave you craving more.
Here are our top 8 tried and tested recipes!
CILANTRO-BASIL GRILLED SHRIMP
With plenty of cilantro and basil in my garden and a bottle of tequila in the pantry, I knew just what to do to these shrimp. I think the crushed red pepper really gave it an extra kick! -Tami Penunuri, Leauge City, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the first eight ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for 30 minutes., Drain and discard marinade. Thread shrimp onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once.
Nutrition Facts : Calories 124 calories, Fat 4g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 245mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges
ROASTED SHRIMP TOSSED WITH PARSLEY PESTO
Steps:
- 1 1/2 pounds shrimp, roasted using your favorite method, and allowed to cool to room temperature
- Combine all the ingredients except for the oil and shrimp in a food processor. Pulse about 1 minute, slowly pouring the oil into the processor, to make a smooth pesto.
- Serve pesto with the shrimp on the side as a dipping sauce or toss the shrimp with the pesto.
SHRIMP IN CILANTRO SAUCE
This recipe is from Better Homes & Garden. Sauce can be made ahead and saved in refrigerator for up to 2 days.
Provided by Sandy in Oklahoma
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Thaw shrimp, if frozen. Peel and devein shrimp; rinse. Set shrimp aside.
- For green sauce, in a medium skillet cook tomatillos, onion, garlic, and jalapeno or serrano pepper in hot oil for about 5 minutes or until onion is tender. Cool slightly.
- Place tomatillo mixture in a blender container or food processor bowl; add chicken broth, cilantro, and parsley. Cover and blend or process until nearly smooth. Return mixture to skillet and heat through.
- Meanwhile, in a large saucepan cook shrimp in boiling water for 1 to 3 minutes or until shrimp turn pink. Drain well. Toss cooked shrimp with sauce.
- To serve, spoon shrimp mixture over rice. If desired, garnish with tomato wedges and additional cilantro.
Nutrition Facts : Calories 373.2, Fat 7.4, SaturatedFat 1.2, Cholesterol 172.8, Sodium 270.1, Carbohydrate 46.5, Fiber 1.9, Sugar 2.6, Protein 28
CILANTRO MARINATED SHRIMP
Provided by Barbara Kafka
Categories appetizer
Time 45m
Yield 70 - 75 shrimp
Number Of Ingredients 7
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 AND PARSLEY SHRIMP
Shrimp and sun-dried tomatoes are cooked in a light garlic and olive oil sauce. Great over pasta.
Provided by Stacey
Categories Spaghetti
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the shrimp and onion; cook and stir until the shrimp are beginning to turn pink, about 2 minutes. Stir in the sun-dried tomatoes and garlic. Continue cooking until the shrimp are no longer opaque in the center and the onion has turned translucent, about 4 minutes. Stir in the parsley and cilantro, and pour over pasta to serve.
Nutrition Facts : Calories 240.8 calories, Carbohydrate 25.1 g, Cholesterol 172.6 mg, Fat 5.4 g, Fiber 3.1 g, Protein 23.4 g, SaturatedFat 0.8 g, Sodium 370 mg, Sugar 4.9 g
ONE-POT CHERMOULA SHRIMP AND ORZO
Traditionally used to season seafood and vegetables, chermoula is a Moroccan marinade made of herbs and spices like cilantro, parsley, paprika and cumin. In this one-pot recipe, the orzo cooks in a combination of chermoula and stock, so the orzo is seasoned all the way through. In the last few minutes of cooking, just stir the shrimp into the orzo to cook, and you have a quick and easy, yet exciting, dinner. Feel free to use a protein of your choice instead of shrimp, but adjust cook times accordingly. Also, consider making a big batch of chermoula and keep it in the fridge to use as a marinade, a dressing on salads or a condiment for sandwiches.
Provided by Nargisse Benkabbou
Categories dinner, quick, weekday, pastas, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the chermoula: Finely grate the zest from both lemons and set aside for serving, then, into a medium bowl, squeeze 2 tablespoons lemon juice. Stir in the cilantro, parsley, olive oil, garlic, paprika, cumin, salt and sugar and set aside until ready to use. (You can keep the chermoula in a sealed container in the fridge for up to 5 days.)
- Prepare the orzo and shrimp: Heat the butter and olive oil in a large pot over medium-high until the butter is melted. Add the orzo and keep stirring until the orzo is lightly golden, about 3 minutes.
- Add in the chermoula and stock and bring to a boil. Reduce the heat to low and cover the pot. Cook, stirring occasionally, until orzo starts to soften, about 10 minutes. If it looks like the orzo is too dry, add a couple of tablespoons of water to the pan.
- Stir in the shrimp and cover the pot again until the shrimp and the orzo are both cooked through and most of the liquid has evaporated, 4 to 6 minutes more. Taste and adjust the seasoning with salt if necessary.
- Serve immediately, topped with the grated lemon zest.
LIME AND DILL CHIMICHURRI SHRIMP
Chimichurri is a very popular condiment in Argentina and Uruguay and is most often used as a dipping sauce or a marinade for meats. My chimichurri shrimp version incorporates dill and lime, which give it a brighter flavor, making it ideal for spring and summer entertaining. -Bonnie Landy, Castro Valley, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place first 8 ingredients in a food processor; process until pureed. Reserve 6 tablespoons mixture for serving. Place remaining mixture in a bowl; toss with shrimp and vegetables. Let stand 15 minutes., Alternately thread shrimp and vegetables onto 8 metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 3-4 minutes per side. Serve on bed of additional herbs with crusty bread and reserved sauce.
Nutrition Facts : Calories 316 calories, Fat 22g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 371mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
CILANTRO AND PARSLEY SHRIMP
Shrimp and sun-dried tomatoes are cooked in a light garlic and olive oil sauce. Great over pasta.
Provided by Stacey
Categories Spaghetti
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the shrimp and onion; cook and stir until the shrimp are beginning to turn pink, about 2 minutes. Stir in the sun-dried tomatoes and garlic. Continue cooking until the shrimp are no longer opaque in the center and the onion has turned translucent, about 4 minutes. Stir in the parsley and cilantro, and pour over pasta to serve.
Nutrition Facts : Calories 240.8 calories, Carbohydrate 25.1 g, Cholesterol 172.6 mg, Fat 5.4 g, Fiber 3.1 g, Protein 23.4 g, SaturatedFat 0.8 g, Sodium 370 mg, Sugar 4.9 g
Tips:
- Choose Fresh Shrimp: Opt for shrimp that are firm and have a translucent appearance, as they are the freshest.
- Properly Devein the Shrimp: Before cooking, remove the dark vein running along the back of the shrimp to ensure a clean and flavorful dish.
- Season the Shrimp Adequately: Use a combination of salt, pepper, and any other desired seasonings to enhance the flavor of the shrimp.
- Cook the Shrimp Thoroughly: Shrimp should be cooked until they turn opaque and slightly pink in color. Overcooking can make them tough and rubbery.
- Use High Heat for Stir-Frying: When stir-frying the shrimp, use high heat to quickly cook them while preserving their texture.
- Add Vegetables for Color and Nutrition: Incorporate a variety of vegetables like bell peppers, broccoli, and carrots to add color, texture, and nutritional value to the dish.
- Use Fresh Herbs: Fresh herbs like cilantro and parsley add a burst of flavor to the shrimp and complement the other ingredients well.
- Serve Immediately: Shrimp is best served immediately after cooking to preserve its delicate flavor and texture.
Conclusion:
In conclusion, the Cilantro and Parsley Shrimp recipes presented in this article offer a delightful combination of flavors and textures. Whether you prefer a quick stir-fry or a flavorful marinade, these recipes provide a versatile and delicious way to enjoy shrimp. Remember to choose fresh ingredients, season the shrimp adequately, and cook them properly to ensure the best results. Experiment with different vegetables and herbs to create your own unique variations of these recipes. Enjoy the zesty and aromatic flavors of cilantro and parsley as they complement the succulent shrimp in each of these culinary creations.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love