Shrimp with Cilantro Vinaigrette

Main Course

Recipe courtesy of  Louisiana Kitchen & Culture

Serves 2 - 4


For the Shrimp:

  • olive oil or butter, as desired
  • 1 pound medium Louisiana shrimp, headed, peeled and deveined
  • ​1 tablespoon coarsely chopped garlic
  • salt and pepper, to taste
  • lime wedges, for garnish
  • ​minced cilantro for garnish

For the Vinaigrette:

  • ​1 bunch cilantro, rinsed and stemmed
  • ​1 hot pepper, coarsely chopped (remove seeds for lower heat)
  • ​2 cloves garlic, coarsely chopped
  • ​1 tablespoon honey or agave nectar
  • ​juice of 1 lime
  • ​1 cup olive oil
  • ​1/3 - 1/2 cup cane or champagne vinegar
  • salt and pepper to taste

Shrimp with Cilantro Vinaigrette

shrimp cilantro 

Click image to enlarge.


For the shrimp:

​Heat oil or butter in a heavy pan over medium-high heat. (Use your judgment; more butter is delicious, less oil is lower calorie.) Add the shrimp in one layer and cook for two minutes, shaking the pan occasionally. Turn the shrimp and add the garlic, salt, and pepper. Cook for 1-2 minutes more, until the shrimp are just done. Remove to a platter.

For the vinaigrette:

Place all ingredients except salt and pepper in the bowl of a blender or food processor and process until all ingredients are finely chopped. Add salt and pepper to taste.

​To serve, toss shrimp with enough vinagrette to lightly coat. Garnish with cilantro and lime wedges. 

​Or toss a mixed green salad with the vinaigrette and top with sautéed shrimp.

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<p>This sounds good. Are the shrimp cold, room temp or hot, when you serve them? Assuming they are cold or room temp - how long do you marinate them in the dressing defore serving?</p>