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Broiled coriander-lemon shrimp recipe

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Adjust Servings:
Creamy Tarragon Sasuce
¾ cup Mayonnaise
3 tablespoons Lemon Juice
2 Scallions , minced
2 tablespoons minced fresh Tarragon
¼ teaspoon Salt
⅛ teaspoon Black Pepper
¾ teaspoon Salt
¾ teaspoon ground Coriander
¼ teaspoon Black Pepper
¼ teaspoon Sugar
Pinch Cayenne Pepper
2 pounds jumbo Shrimp (16 to 20 per pound), peeled and deveined
2 tablespoons extra-virgin Olive Oil

Broiled coriander-lemon shrimp recipe

  • Serves 10
  • Medium


  • Creamy Tarragon Sasuce

  • Shrimp



For the easiest-ever version of shrimp cocktail that serves a crowd, we bypassed the traditional method of poaching and instead used the high heat of the broiler and a spice rub to give the shrimp great flavor. The little bit of sugar in our simple rub caramelized quickly under the broiler, adding good color to the outside of the shrimp and helping to bring out the fresh, sweet shrimp flavor. Instead of a traditional horseradish cocktail sauce, we paired the broiled shrimp with a creamy and lemony tarragon sauce. Other fresh herbs, such as dill, basil, cilantro, or mint, can be substituted for the tarragon. It’s important to dry the shrimp thoroughly before tossing with the oil. We prefer to use jumbo shrimp here, but extra-large shrimp (21 to 25 per pound) can be substituted; if using smaller shrimp, reduce the broiling time by 1 to 2 minutes.



For the Creamy Tarragon Sauce

Stir all ingredients together in serving bowl. Cover and refrigerate until flavors have blended, at least 30 minutes.


For the Shrimp

Adjust oven rack 3 inches from broiler element and heat broiler. Combine salt, coriander, pepper, sugar, and cayenne in small bowl. Pat shrimp dry with paper towels, then toss with oil and spice mixture in large bowl.


Spread shrimp in single layer on rimmed baking sheet. Broil shrimp until opaque and light golden in spots, 4 to 6 minutes. Transfer shrimp to serving platter and serve with sauce.


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