Cilantro Shrimp

I serve these shrimp as either an appetizer or an hor d’oeuvres for cocktail parties. They can also be thrown atop a salad or soup for a protein-filled meal. If serving as an appetizer/hor d’oeuvres, I recommend peeling the shrimp after cooking, but leaving the tails on as a handle.

Serves 10


2 lbs E-Z peel white shrimp
1 Tbs plus 1 tsp olive oil, and 2 tsp olive oil, divided
1/4 tsp salt and 1/8 tsp salt, divided
1/4 tsp ground black pepper
3 Tbs cilantro paste **can be found in tubes in the refrigerated vegetable section of grocery store.
1/4 tsp crushed red pepper flakes
1 Tbs lemon juice


Preheat oven to 400. Toss shrimp, shell on, with 1 Tbs plus 1 tsp olive oil and 1/4 tsp salt. Spread evenly on pan. Bake until shrimp turns pink and is cooked through, approximately 5-8 minutes. Remove and let cool slightly.

Peel shell off shrimp, leaving tail on for hor d’oeuvres. Mix I large bowl with remaining olive oil and salt, black pepper, crushed red pepper, cilantro, and lemon juice. Serve either warm or cooled.


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