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Cilantro Shrimp Recipe

Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Servings: 4 servings


  • 6 tablespoons butter unsalted
  • 3 tablespoons all purpose flour
  • ¼ cup onions finely diced
  • ¼ cup celery finely diced
  • 2 tablespoons garlic minced
  • 1 cup fish stock or clam juice
  • 3 tablespoons cilantro minced
  • salt and pepper to taste
  • pounds shrimp peeled and deveined
  • 1 tablespoon fresh lime juice


  • Easy prep for this one. Dice the onions and celery, mince the garlic and cilantro, peel and de-vein the shrimp and you are ready to go.
  • Melt butter in saucepan over medium heat.
  • Add the onions, celery and garlic along with a pinch of salt and pepper, and cook over medium heat until softened, stirring often.
  • When the vegetables have softened, add the flour, cooking and stirring for about 3 minutes, or until the flour-butter paste is a light golden brown.
    What you have just made is called a roux, or a mixture of cooked fat and flour. Normally a roux is not made with vegetables in it at the beginning, but to me, this is a great way to add flavor.
  • Whisk in the cold stock or clam juice. Make sure the liquid is cold.
    The rule for roux is to add cold liquid to a hot roux or hot liquid to a cold roux, otherwise, your sauce will be lumpy.
  • When well blended, add the cilantro and taste for seasoning. Add a pinch more salt and/or pepper, if necessary.
  • Cook for 3 minutes. If the sauce is too thick, add a little more fish stock or clam juice.
  • Add the shrimp. Cover and cook for 5 minutes or until sauce is thick and flavors are blended.
  • Add lime juice just before serving.


Serve over rice or pasta, and garnish each serving with a some fresh cilantro.