Spicy Cilantro Shrimp only takes eight minutes to make! Eight minutes for an amazingly delicious dish! Whomever you serve this to will wonder how in the world you made this “secret sauce” and they will keep coming back for more! The spicy flavors with the natural sweetness of the shrimp are an amazing combination.
Have you ever seen a “secret sauce” on a menu?
If I had a menu, the sauce for this shrimp would definitely be my “secret sauce!” Just calling it that makes it so much more alluring, doesn’t it?!
What’s in Spicy Cilantro Shrimp?
Here’s the deal. . . this sauce has essentially three ingredients, takes about two minutes to prepare, and it tastes incredibly special.
Fresh cilantro, Sambal Oelek chili paste and garlic are the key elements that make the shrimp totally over the top.
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!
It’s so Quick and Easy to Make Spicy Cilantro Shrimp
There are essentially only 3 steps!
- Chop the cilantro and garlic.
- Add all of the sauce ingredients to a sauté pan.
- Season the shrimp with salt and pepper, and add it to the pan.
You’re done!
What to Serve with Spicy Cilantro Shrimp
This is a great addition to Pad Thai — and it’s amazing over rice, or on its own as an appetizer! Just add toothpicks!
It’s especially lovely with my Coconut Cilantro Rice (below). Ideal, in fact.
Have a few friends over this weekend and serve it any way you’d like!
I hope you enjoy every last bit of this scrumptious Spicy Cilantro Shrimp!
Spicy Cilantro Shrimp Recipe
Ingredients
- 1/4 cup grapeseed oil
- 2 1/2 teaspoons chili paste
- 1 1/2 tablespoons garlic, minced
- 1/2 cup cilantro, washed and dried, roughly chopped
- 1 pound medium-large raw shrimp (about 31 to 35 per pound), peeled and deveined
- salt and freshly ground black pepper
Instructions
- 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.
- While the pan is heating, place the shrimp on a baking sheet or large plate and season both sides with salt and pepper.
- 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 1-1/2 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!!!
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Aimee says
Soooo delicious! I can’t believe it’s so simple and I can’t wait to give this recipe a try.
Aimee says
(Oh, and I can’t wait for the Pad Thai!)
Diane {Created by Diane} says
oh my goodness I LOVE you secret sauce, you had me at cilantro and than chili paste YUM, YUM, YUM!!!
Lana says
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 says
Looks so good! Will try it out!
averagebetty says
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 says
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 says
Yay! Roberta, I’m so happy you made this yummy recipe! 🙂
Keith C. says
Ive made this and its outstanding, everyone I’ve served this to always asks for more!
valentina says
Awesome! So happy to hear it, Keith. Thank you! 😀
Janet says
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 says
That’s fantastic, Janet! I get along with my in-laws, too. Lucky us. 🙂 So happy they loved the shrimp. ~Valentina
Eha says
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 says
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 says
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 says
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 says
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 says
I hope you love it, Angie! Thank you. 🙂 ~Valentina
David says
We make a grilled version of this with the addition of shallots and scallops. Great flavor combination!
valentina says
Ooooh, I bet the char flavor from the grill is delicious on the scallops! Yum!
2pots2cook says
Lunch time over here and you make me soooo hungry 🙂 🙂 Beautiful ingredients dear !
valentina says
Thank you! Hope you had a delicious lunch. 🙂 ~Valentina
Dawn - Girl Heart Food says
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 says
Ha! Exactly what I did the other night. A half made it to the table. 🙂 Thank you! ~Valentina
Kathryn says
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 says
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 says
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 says
Thanks, David! Yes, I can never have too much Sambal Oelek. 🙂 ~Valentina
Karen (Back Road Journal) says
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 says
We can hardly keep our jars full. 🙂 Enjoy and thank you! ~Valentina
Nancy says
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 says
Yay! Thank you, Nancy. 🙂 ~Valentina
Wayne says
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 says
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