Author Notes
Shrimp smothered in lemon juice, fresh cilantro, parsley and garlic with a hint of spicy red chili. —Vicky | Things I Made Today
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Ingredients
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1/4 cup
2 tablespoons olive oil
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1/4 cup
fresh cilantro
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1/4 cup
fresh parsley
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zest of 1/2 a lemon
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juice of 1/2 a lemon
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1/4 cup
blanched almonds
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2
garlic cloves
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2
small red chiles, seeded and chopped
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1/2 teaspoon
cumin
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1/2 teaspoon
Kosher salt
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1 pinch
freshly ground black pepper
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1 pound
uncooked shrimp, peeled and deveined
Directions
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In a food processor, combine ¼ cup olive oil, cilantro, parsley, lemon juice, lemon zest, almonds, garlic, chiles, paprika, cumin, salt and pepper. Pulse until ingredients form a uniform mixture, not quite a paste but close. If mixture feels too dry, add a little more olive oil.
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In a large bowl, toss shrimp with spicy herb mixture.
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In a medium saucepan, heat remaining 2 tablespoons olive oil over medium heat. Add shrimp and cook until just pink, about 3-5 minutes.
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Serve shrimp over rice, tabbouleh, greens, or other sides.
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