Cilantro Lime Shrimp
Appetizers, Starters, and Snacks / September 3rd, 2016 4:42 pm     A+ | a-
Cilantro Lime Shrimp1/2 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 cilantro sprigs, washed well, spun dry, and chopped fine 
4 tablespoons olive oil 
1 tablespoon light soy sauce 
1/2 teaspoon dried hot red pepper flakes 
1 pound large (about 24 per pound) shrimp, shelled, leaving tail and first shell section intact, and deveined 
Garnish: fresh cilantro sprigs

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. 

Per Serving (Per Shrimp): 51 Calories; 3g Fat (45.5% calories from fat); trace Saturated Fat; 4g Protein; 3g Carbohydrate; trace Dietary Fiber; 29mg Cholesterol; 144mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

NOTE: Calorie count is somewhat lower because all marinade ingredients are accounted for but are not fully absorbed into the shrimp.
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Dried Herb Substitutions

For quick reference, a good rule of thumb is to substitute one teaspoon of crumbled dried , or 1/4 teaspoon powdered or dried herbs for each one tablespoon of fresh herbs called for.

Bay leaves are the only exception to most substitutions. Since they lose much of their flavor when dried, you should replace one fresh bay leaf with two dried bay leaves.


Most herbal flavors and aromas are released by heat. Although fresh herbs are usually preferred, dried versions can be used.


When possible, grind whole spices in a grinder or use a stone mortar & pestle just prior to using for enhanced flavor.


Toasting or dry roasting whole spices in a dry skillet over medium heat before grinding will bring out even more flavor.