Spicy Cilantro Shrimp only takes eight minutes to make! Eight minutes for the best shrimp dish ever! Whomever you serve this to will wonder how in the world you made this "secret sauce" and they will keep coming back for more.
Spicy shrimp recipes have always lured me in, and this recipe is my absolute favorite!
Have you ever seen a "secret sauce" on a menu?
The sauce for this shrimp would certainly be labeled as my "secret sauce" Just calling it that makes it so much more alluring, doesn't it?!
This sauce has essentially three ingredients, takes about two minutes to prepare, and it tastes incredibly special.
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The Ingredients
(I often suggest brands I love and use — these are only suggestions and this is not a sponsored post.)
- shrimp - For this recipe you'll need medium/large-sized shrimp, which should be labeled as approximately 31 to 35 per pound. They'll be considerable less expensive if you peel and devein them yourself. Here is a step-by-step guide for peeling and deveining shrimp.
- neutral oil - grapeseed or vegetable.
- fresh cilantro - Choose perky bright green bunches without yellow or brown spots.
- chili paste - I always use Sambal Oelek.
- fresh garlic - Look for firm heads of garlic without any soft spots or green shoots, which are an indication it's old. Raw garlic cloves should be firm without any dark spots. (Pro tip: if there are green shoots in garlic you already have, just cut the cloves in half and remove them with the tip of a paring knife. The rest of the clove should still be good.)
(See recipe card below for quantities.)
The fresh cilantro with the spicy Sambal Oelek, are a perfect balance to the shrimp, which is naturally on the sweet side.
The bits of garlic become almost candy-like in the spicy chili paste -- and the way it all caramelizes with the shrimp as it's quickly sautéed, creates a brilliantly sweet spiciness that's absolutely divine!
Substitutions and Variations
- cilantro. Well, cilantro is clearly an essential ingredient in this cilantro shrimp recipe. However, you can create a new recipe with a completely flavor profile by substituting cilantro with basil, flat-leaf parsley.
- garlic. If you have an aversion to, or are allergic to garlic, use super finely minced shallots instead.
Recipe Tips
- You should hear a sizzling sound when the shrimp hit the pan, and if you don't, your pan's not hot enough. Wait until the pan is very hot and listen for the sizzle! If the pan isn't hot enough, you won't get that beautiful caramelization -- of the shrimp and sauce.
How to Make it
- Add the oil to a large sauté pan and place it over low heat. Add the chili paste, garlic and cilantro to the pan and let it simmer for about 2 minutes. Turn the heat to high.
- While the pan is heating, place the shrimp on a baking sheet or large plate and season both sides with salt and pepper.
- When the pan is hot, add the seasoned shrimp, with at least a couple inches between them.
- Sauté the shrimp just until cooked through, about 1 to 1½ minutes per side.
- Make sure you serve the shrimp with any bits of the sauce that have stuck to the bottom of the pan. Those bits are delicious!!!
Serving Suggestions
This goes not only for the cilantro shrimp, but for almost all spicy shrimp recipes . . .
- Cilantro shrimp is a great addition to Pad Thai.
- It's a super fun party appetizer -- just add toothpicks!
- You can also use the sauce for chicken, and all sorts of other seafood. It would be really tasty with cod, sea bass, scallops and salmon.
- Spicy shrimp recipes with rice are always excellent -- the recipe soaks up any bits of leftover sauce -- it's especially delicious with Coconut Cilantro Rice (below).
Can you make it ahead?
Cilantro shrimp is definitely at its very best right out of the pan. This should be easy since it's so quick to prepare.
Other Outstanding Shrimp Recipes
- Hatch Chile Shrimp
- Quinoa Shrimp Salad Bowl
- Shrimp Burgers with Cilantro Guacamole
- Mexican Shrimp Ceviche
I hope you enjoy every last bit of this scrumptious Spicy Cilantro Shrimp!
Spicy Cilantro Shrimp Recipe
Ingredients
- ¼ cup grapeseed oil
- 2½ teaspoons chili paste
- 1½ tablespoons minced garlic
- ½ cup roughly chopped cilantro, washed and dried
- 1 pound medium-large raw shrimp (about 31 to 35 per pound), peeled and deveined
- salt and freshly ground black pepper
Instructions
- Make the sauce. Add the oil to a large sauté pan and place it over low heat. Add the chili paste, garlic and cilantro to the pan and let it simmer for about 2 minutes. Then turn the heat to high.
- Prep shrimp. While the pan is heating, place the shrimp on a baking sheet or large plate and season both sides with salt and pepper.
- Sauté. Once the pan is hot, add the shrimp, with at least a couple inches between them -- you should hear a sizzling sound. If you don't, your pan's not hot enough. Wait until the pan is very hot and listen for the sizzle!Sauté the shrimp just until cooked through, about 1 to 1½ minutes per side.Make sure you serve the shrimp with any bits of the sauce that have stuck to the bottom of the pan. Those bits are delicious!!!
NOTES
NUTRITION
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Aimee
Soooo delicious! I can't believe it's so simple and I can't wait to give this recipe a try.
Aimee
(Oh, and I can't wait for the Pad Thai!)
Diane {Created by Diane}
oh my goodness I LOVE you secret sauce, you had me at cilantro and than chili paste YUM, YUM, YUM!!!
Lana
I love the simplicity of your secret sauce:) It seems that the shrimp is bursting with flavors, while still staying light and healthy (I really need that combination right now!)
Sarah
Looks so good! Will try it out!
averagebetty
Looks so good - I've never tried that kind of Chili Paste but I like Huy Fong products - thanks for the awesome secret tip 🙂
Roberta Stone
So delicious. Also so gorgeous to see. And 10 minutes preparation time. This is nothing short of Fabulous. Each and every guest to my dinner party last night loved, loved, loved it.
valentina
Yay! Roberta, I'm so happy you made this yummy recipe! 🙂
Keith C.
Ive made this and its outstanding, everyone I've served this to always asks for more!
valentina
Awesome! So happy to hear it, Keith. Thank you! 😀
Janet
I made this last Saturday when my in-laws came over. Everyone loved it — and now my in-laws are asking to come over again and for me to make this for them again! Good thing we get along... 😉
valentina
That's fantastic, Janet! I get along with my in-laws, too. Lucky us. 🙂 So happy they loved the shrimp. ~Valentina
Eha
Now you won't tell me to get lost when I call this 'coriander prawns' but honestly state this must be the simplest and most tasty recipe in the world 🙂 ?! Make my own chilli paste but sambal oelek has been around since childhood . . . there would not be a supermarket here without half-a-dozen to choose from . . .
valentina
I bet your homemade chili past is delicious! And you can call them whatever you like! 😀 Of course! In fact "Coriander Prawns" sounds lovely and more sophisticated to me. 🙂 ~Valentina
Ron
Sambal Oelek is such a versatile condiment and a pantry staple in our house. But, I've never made such a secret sauce. It sounds so yummy. It's fishmonger day on the square, so I'm picking up some shrimp, grabbing some cilantro from the veggie lady and the rest of the ingredients are in the pantry. We're having guests tonight so we're making your Spicy Cilantro Shrimp for an appy. Thanks for the inspiration.
valentina
I hope you love it, Ron. And your guests, too! So cool there's a Fishmonger Day! Wish I was off to one myself. 🙂 ~Valentina
angiesrecipes
So simple to prepare and looks so divine! I love sambal oelek, but haven't tried it with shrimp. Can't wait to make this recipe!
valentina
I hope you love it, Angie! Thank you. 🙂 ~Valentina
David
We make a grilled version of this with the addition of shallots and scallops. Great flavor combination!
valentina
Ooooh, I bet the char flavor from the grill is delicious on the scallops! Yum!
2pots2cook
Lunch time over here and you make me soooo hungry 🙂 🙂 Beautiful ingredients dear !
valentina
Thank you! Hope you had a delicious lunch. 🙂 ~Valentina
Dawn - Girl Heart Food
Lol...so true! 'Secret Sauce' definitely makes things seem more alluring! I can see why these shrimp are yours! They sound and look absolutely delish and I especially love that you used chili paste. We regularly have stocked and it always adds so much flavour. These shrimp would be lovely on just about anything, but I don't think they'd make it to much because I'd be so tempted to eat right away! Hope you're having a wonderful food-filled weekend 🙂
valentina
Ha! Exactly what I did the other night. A half made it to the table. 🙂 Thank you! ~Valentina
Kathryn
Sambal Oelek is always in my fridge along with the wonderful Koren Gochujang (hot fermented pepper paste). They take the protein to the next level.
I've made a similar paste before but I'm thinking there were a few more flavours in it - the simplicity of this sauce really appeals to me.
valentina
Thanks, Kathryn! Well now I'm just going to have to order a bottle of the Gochujang. My husband loves having all sorts of hot sauces/condiments around and I've never tried this one. Can't wait. Thanks for the tip. 🙂 Hope you're having a lovely weekend. ~Valentina
David @ Spiced
Wow, that secret sauce sounds amazing, Valentina! I love cilantro...especially on grilled foods. And isn't it awesome how quickly shrimp grill? I'm totally hanging on to this "secret sauce," although I will be glad to share where I got the recipe. 🙂 The Sambal Oelek is a great addition here...I'm ready to fire up the grill now!!
valentina
Thanks, David! Yes, I can never have too much Sambal Oelek. 🙂 ~Valentina
Karen (Back Road Journal)
Usually have a jar of Sambal Oelek in the refrigerator but used the last of it the other day. This recipe is reason enough to head to the market for some more. It looks great.
valentina
We can hardly keep our jars full. 🙂 Enjoy and thank you! ~Valentina
Nancy
This is one of those recipes you immediately know is going to rock!!! Such a simple and brilliant combination and perfect for a party menu!!! Now that the weather is warming up, this is definitely going on my weeknight menu ASAP!!!
valentina
Yay! Thank you, Nancy. 🙂 ~Valentina
Wayne
Mine fell apart into a shrimp scramble. I'm not sure what I did wrong, but I followed the recipe, and they simply wouldn't hold together in the skillet.
valentina
Hi Wayne, I'm so sorry about the "scramble." My first guess is that the pan wasn't hot enough before the the shrimp was added. And my next guess is that maybe the shrimp began with an softer/unusual texture? Hope you'll give it another go. Let me know if you do. 🙂 ~Valentina