Shrimp Coriander Salad Recipes

Steps:

• Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
• In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

Steps:

• Pat the shrimp dry, then toss with the coriander and a sprinkle of salt and pepper. Let sit while you prepare the dressing.
• Make the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chile, 1 teaspoon kosher salt and 1/4 cup olive oil. Whisk until well combined and emulsified.
• Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove the shrimp to a plate.
• Reduce the heat to medium and add the corn to the pan. Season with salt and pepper, and cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute.
• Add the shrimp back to the pan, along with 2 tablespoons of the dressing, and stir to coat everything in the dressing and to rewarm the shrimp.
• Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.

Steps:

• Light a charcoal or gas grill or heat the broiler. Make the fire as hot as it will get and, if using a broiler, put the rack close to the heat source.
• While the grill heats up, lightly crack the coriander seeds in a mortar and pestle, or with the side of a knife on a cutting board. (Careful: They can roll around.) Put them in a small dry skillet over medium heat and toast, shaking the pan once or twice until fragrant, 1 to 3 minutes. Pour into a small bowl.
• Using a Microplane or other grater, grate zest from both limes straight into the bowl with coriander. Grate in the garlic (no need to wash the grater in between), then add the chile and a large pinch of salt and pepper. Whisk in oil.
• Pat shrimp dry, then transfer to a medium bowl and season with a pinch each salt and black pepper. Give the coriander mixture a stir, then pour half of it over the shrimp, reserving the rest for the salad. Toss shrimp to coat and set aside while preparing the other ingredients.
• Cut the zested limes in half, squeeze out 2 tablespoons juice and whisk into the coriander mixture to make a dressing. Cut leftover lime into wedges.
• Arrange the shrimp in a grill basket or on skewers (or just on a sheet pan if broiling), and grill or broil shrimp until well browned on one side, 2 to 3 minutes. Flip and cook until just opaque and cooked through, 1 to 2 minutes. Transfer the shrimp to a plate and squeeze a wedge of lime all over.
• In a large bowl, combine melon, cucumber, onion, feta and herbs. Pour in coriander dressing and toss to combine. Taste, and add more salt or lime juice to taste. Top melon salad with grilled shrimp and more herbs, if you'd like.

Steps:

• Combine and mix shrimp, tomatoes, avocados, green chilies, celery and coriander leaves.
• Quickly mix oil, sugar, salt and lime juice and pour over shrimp mixture (do this quickly so avocados will not darken). Toss together and chill. Serve on a bed of lettuce.

Steps:

• 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.
• Drain shrimp and lightly pat dry between paper towels. In a large non-stick skillet pat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and sauté half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Sauté remaining shrimp in remaining 1 1/2 teaspoons oil in same manner.
• Garnish shrimp with coriander sprigs and serve with reserved dipping sauce.

Steps:

• In a bowl, toss the shrimp, corn, red pepper and onions. In a small bowl, combine the vinegar, oil, basil, lemon juice, sugar, salt and cayenne. Pour over shrimp mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

Steps:

• 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 1/2 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.
• Peel oranges and slice horizontally.
• Wash endive leaves.
• Arrange orange slices and endive on a plate.
• Drain shrimp, discarding marinade 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 1/2 of the 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.
• Place shrimp atop orange and endive salad.
• Garnish with coriander sprigs and drizzle with reserved dipping sauce.

Steps:

• Shell and devein shrimp and mince garlic. In a bowl stir together garlic, brown sugar, soy sauce, chili powder, lime juice, red pepper flakes, and 2 teaspoons oil and add shrimp, tossing to coat. Marinate shrimp 15 minutes.
• Preheat broiler.
• Pit and peel avocado and cut into 1-inch pieces. Drain shrimp and arrange on rack of a broiler pan in one layer. Broil shrimp about 4 inches from heat 2 minutes and with tongs turn shrimp over. Broil shrimp 2 minutes more, or until just cooked through, and transfer to another bowl. Add avocado, lemon juice, coriander, remaining 2 teaspoons oil, and salt and pepper to taste and gently toss to coat.

Steps:

• Heat a large skillet over medium heat. Melt the coconut oil in the pan. Add the white scallion slices, ginger and garlic. Cook, stirring, until fragrant, about 30 seconds. Add the coriander and cook 30 seconds more.
• Add the shrimp and salt. Cook, tossing occasionally, until shrimp are opaque, about 2 to 3 minutes. Stir in the green scallion pieces and cook until just wilted, 10 to 15 seconds. Season with lemon juice and black pepper. Serve with lemon wedges.

Steps:

• In a large mixing bowl, toss together cucumber, onion, jalapeno, hearts of palm, orange juice, and vinegar. Season with salt and pepper; set aside.
• Dust shrimp with cumin, coriander, and oregano; season with salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over high heat.
• Add half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
• To serve, spoon shrimp over cucumber salad.