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Lemon and coriander prawns recipe

Lemon and coriander prawns recipe


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  • Recipes
  • Ingredients
  • Seafood
  • Shellfish
  • Prawns

This is a delicious fresh seafood dish that's very easy to prepare. Serve with couscous or on top of a green salad.

126 people made this

IngredientsServes: 4

  • 20 king prawns, peeled and deveined
  • 6 lemons, zested
  • good handful chopped fresh coriander
  • 4 tablespoons extra virgin olive oil
  • salt to taste
  • 1 lemon, juiced
  • ground black pepper to taste

MethodPrep:15min ›Cook:5min ›Ready in:20min

  1. In a bowl, toss prawns with lemon zest and coriander to coat.
  2. Heat 1/2 the oil in a frying pan over medium heat. Sprinkle oil with salt, then stir in the prawns, lemon zest and coriander. Cook, stirring, 5 minutes, or until prawns are opaque.
  3. Transfer to a serving bowl, drizzle with remaining oil and lemon zest. Squeeze lemon juice over prawns, season with pepper, and serve immediately.

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Reviews & ratingsAverage global rating:(101)

Reviews in English (78)

by SELEA

Pasta tonight - Salad the next time! The only change I made was in making a compromise. I just couldn't justify buying six lemons, for zest, when I only needed the juice of one. So, I used the zest and juice of the most enormous lemon I could find. That worked for me! Also, I used freshly ground "Medley Peppercorns" and 1/4 teaspoon minced garlic for a litte extra pizzaz.-16 Jun 2005

by Tess

Absolutely delicious!!!! Zesting six lemons is a lot of work BUT you can do it in advance as lemon zest freezes very well. Lemon juice also freezes well so I just squeezed the rest of the lemons and froze the juice. Also, I added four chopped roma tomatoes as my husband loves them. I think they added color and a bit more flavor without overwhelming the dish. If you love cilantro and shrimp, fix this!-07 May 2007

by KATHYDUKES

Very delicious and will make again! Served nicely over a bed of lettuce, with extra virgin oil, cilantro, and lemon zest. Very colorful and as I said, delicious! Can't wait to try this with pasta!!-16 Jun 2005


Smoky prawns with tomato, chorizo and coriander

1½ tbsp olive oil, plus extra to drizzle
60g chorizo, chopped
1 onion, sliced
2 garlic cloves, crushed
½ tsp smoked paprika
Pinch of chilli flakes (optional)
Salt and black pepper
1 x 400g tin of chopped tomatoes
Splash of red wine vinegar
Pinch of sugar
125g raw king prawns, peeled and deveined
Handful of fresh coriander, chopped

To serve:
Crusty bread, boiled potatoes, rice or pasta
Lemon wedges

  1. Heat half of the oil in a large pan over a medium-high heat. Cook the chorizo for 4-5 minutes until golden, then transfer to a plate using a slotted spoon.
  2. Add the remaining oil to the pan and turn the heat to medium. Cook the onion gently for 8-10 minutes until softened but not coloured, stirring often. Add the garlic, paprika, chilli flakes (if using) and some salt and pepper. Cook for another 1-2 minutes.
  3. Return the chorizo to the pan and add the tomatoes, vinegar and sugar. Bring to a gentle simmer and season to taste. Cook for 20 minutes, stirring often, until reduced and rich.
  4. When you’re ready to serve, add the prawns to the pan. Cook for 3-4 minutes until just pink.
  5. Stir through most of the coriander along with a drizzle of olive oil. Add extra salt and pepper if needed. and adjust the seasoning. Serve with crusty bread, boiled potatoes, rice or pasta, with lemon wedges on the side.

Per serving: 369kcals, 23.2g fat (6.1g saturated), 15.6g carbs (8g sugars), 26.5g protein, 4.3g fibre, 0.567g sodium


Directions

Thai Lemon-Coriander Sauce

Thoroughly mix all the ingredients in a work bowl and let rest for 20-30 minutes.

Garlic Shrmps (Goong Kratiam)

In bowl, combine shrimps, sugar, soya sauce, oyster sauce, black pepper and garlic. Throughly coat shrimps and let stand for 3-5 minutes, uncovered and un refrigerated.

Heat oil in wok or large frying pan on high heat until oil is about to smoke. Add shrimps with the marinade and stir-fry on maximum heat for 3 minutes until the shrimps are browned and plump. Remove from heat. Line a serving plate with lettuce and transfer the shrimp. Top with red pepper strips and fresh coriander leaves and garnish with slices of tomatos. Also goes well on top of steamed rice.


Ingredients of Velvety Prawns

How to make Velvety Prawns

Step 1 / 5 Wash and marinate the prawns

Wash, remove the veins and pat dry the prawns. Marinate them with garlic, lemon juice and parsley for 5 minutes.

Step 2 / 5 Stir fry the prawns

Heat some oil in deep bottomed pan. once the oil is hot enough, add the marinated prawns and cook for 3-4 minutes stirring continuously. Remove the prawns in a separate dish.

Step 3 / 5 Fry the onions and garlic

Take another pan add 2 tbsp of oil, once the oil is hot. Reduce the flame and add chopped onion and garlic, stir till they turn soft and transparent and golden in colour. Then add in the chopped tomatoes and add the prawns. Cook all the ingredients.

Step 4 / 5 Add spices and stir well

In the meantime, take a bowl and add the cream along with the egg, whisk it together into a smooth mixture. Then add this mixture to the pan along with salt, pepper and cover the lid and let it simmer. Adjust the consistency as per your preference.


Ingredients of Lemon Coriander Soup

  • 1 cup cabbage
  • 1 cup spinach
  • 1 1/2 handful coriander leaves
  • white peppercorns as required
  • 3 1/2 cup water
  • 1/2 cup baby corn
  • 1 carrot
  • 1 cup mushroom
  • salt as required
  • 4 tablespoon lemon juice
  • 1 cup diced prawns

How to make Lemon Coriander Soup

Step 1 Chop the veggies

To make this healthy yet delicious soup recipe, take a chopping board and cut carrot, mushrooms, baby corn, cabbage and spinach on it. Try cutting the veggies in a triangular shape. Then blanch all the veggies together.

Step 2 Cook the soup

Now to prepare the coriander stock, take a pan and add water in it. Heat it over high flame. Once the water starts boiling, put fresh coriander leaves. Allow this mixture to boil for 3-4 minutes. Afterwards, remove coriander leaves from it and add blanched vegetables in the same pan. Keep stirring continuously.

Step 3 Add the prawns and serve hot!

Then wash and clean the de-veined prawns under cold running water and dice them. Add these prawns in the pan along with salt, lemon juice and white pepper. Boil the soup for another minute on moderate flame and then transfer it in a serving bowl. You can also sprinkle black pepper powder to enhance the flavours of the tangy soup. Serve hot and enjoy this healthy appetizer recipe.


Prawn ceviche recipe

Making a fresh and spicy prawn ceviche at home is easy. Once marinated and cured, combine the prawns with avocado, red onion and tomato. We think this simple recipe is great atop tostadas with sour cream and crispy pork crackling.

Ingredients

  • 200 g raw, whole medium prawns (shrimp), peeled and deveined
  • 4 x 60ml bottles Tabasco sauce
  • 240 ml freshly squeezed lemon juice
  • 1 tbsp fine salt
  • 150 g diced tomato
  • 150 g diced red onion
  • 50 g roughly chopped fresh coriander (cilantro)
  • 0.5 avocado, cubed
  • 30 g sour cream
  • 4 tostadas
  • 50 g crispy pork cracklings (chicharrón), for garnish
  • 7.1 oz raw, whole medium prawns (shrimp), peeled and deveined
  • 4 x 60ml bottles Tabasco sauce
  • 8.4 fl oz freshly squeezed lemon juice
  • 1 tbsp fine salt
  • 5.3 oz diced tomato
  • 5.3 oz diced red onion
  • 1.8 oz roughly chopped fresh coriander (cilantro)
  • 0.5 avocado, cubed
  • 1.1 oz sour cream
  • 4 tostadas
  • 1.8 oz crispy pork cracklings (chicharrón), for garnish
  • 7.1 oz raw, whole medium prawns (shrimp), peeled and deveined
  • 4 x 60ml bottles Tabasco sauce
  • 1 cup freshly squeezed lemon juice
  • 1 tbsp fine salt
  • 5.3 oz diced tomato
  • 5.3 oz diced red onion
  • 1.8 oz roughly chopped fresh coriander (cilantro)
  • 0.5 avocado, cubed
  • 1.1 oz sour cream
  • 4 tostadas
  • 1.8 oz crispy pork cracklings (chicharrón), for garnish

Details

  • Cuisine: Mexican
  • Recipe Type: Ceviche
  • Difficulty: Easy
  • Preparation Time: 35 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

  1. In a large bowl, combine prawns, Tabasco sauce, lemon juice, and salt. Set aside and marinate for 20 minutes.
  2. In a separate bowl, combine the tomato, onion, and coriander and mix well. Season with salt to taste. Add avocado cubes.
  3. Transfer vegetable mixture to bowl of marinated prawns and mix well to incorporate.
  4. To serve, spread sour cream on each tostada and top with ceviche. Garnish with slices of crispy pork cracklings (chicharrón).

This recipe has been created by chef Antonio de Livier of La Panga del Impostor (Mexico) to celebrate the 150th anniversary of Tabasco sauce.

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Lemon and coriander prawns recipe - Recipes

Out to impress someone? This easy-to-cook Prawns with Sumac, Coriander, Lemon and Garlic recipe should do it. It's simple, delicious, and can definitely delight anyone!

Ingredients

  • 6 tablespoons Olive Oil
  • grated rind of 2 Lemons and Juice of 1/2
  • 2 tablespoons Sumac
  • 5 large Garlic cloves, bashed, peeled and thinly sliced
  • 1 x 20 g packet Coriander, stalks and leaves finely chopped
  • Sea salt and freshly ground black pepper
  • 800 g large raw peeled tiger prawns
  1. Select a wide, shallow vessel in which to make your marinade. Put in the olive oil, then add the lemon rind, sumac, garlic and coriander. Season well with a generous amount of sea salt and black pepper, add lemon juice and mix the ingredients together well.
  2. Place the prawns in the marinade and mix well to ensure they are evenly coated, then cover the dish with clingfilm and marinate for at least 30 minutes in the refrigerator if you can. Of course you can cook the prawns immediately, but a little marinating time will allow the flavours to permeate the prawns. As the marinade contains acid (lemon juice), I would not recommend marinating the prawns for longer than a few hours, as it may partially cook them (although they will be perfectly safe to eat).
  3. Preheat a large frying pan over medium-high heat. Once it is hot, shake off the excess marinade from each prawn and place it straight into the frying pan. Cook the prawns for 2-3 minutes on each side until they turn pink and serve immediately.

Click here to buy Sumac spice blend and other herbs and spices


Cod and prawn tagine with olives and lemon recipe

There&rsquos nothing like a warming, lightly spiced tagine. The great thing about fish stew dishes is that they don&rsquot need the time that meat does - they're literally done in 30 minutes.

Ingredients

  • 2 fillets of line caught cod, filleted and pin-boned and cut into large chunks
  • 2 inches fresh ginger root peeled and crushed
  • 1 clove garlic peeled and crushed
  • 1 small onion finely chopped
  • 1 lemon, juice only
  • 1 carrot peeled and sliced
  • 1 potato, peeled and boiled until soft
  • 30 cold water peeled prawns - see my note above
  • 1 small handful of chopped coriander
  • 4 large ripe tomatoes roughly chopped or 2 tinned tomatoes
  • 1 tsp Ras el hanout (Moroccan spice mix - see below)
  • 1 pinch saffron
  • 1 tbsp ground cumin
  • 1 mild chilli finely sliced
  • 20 green olives
  • 1 pinch salt to season
  • 1 splash olive oil
  • 1 cup water
  • 2 fillets of line caught cod, filleted and pin-boned and cut into large chunks
  • 2 inches fresh ginger root peeled and crushed
  • 1 clove garlic peeled and crushed
  • 1 small onion finely chopped
  • 1 lemon, juice only
  • 1 carrot peeled and sliced
  • 1 potato, peeled and boiled until soft
  • 30 cold water peeled prawns - see my note above
  • 1 small handful of chopped coriander
  • 4 large ripe tomatoes roughly chopped or 2 tinned tomatoes
  • 1 tsp Ras el hanout (Moroccan spice mix - see below)
  • 1 pinch saffron
  • 1 tbsp ground cumin
  • 1 mild chilli finely sliced
  • 20 green olives
  • 1 pinch salt to season
  • 1 splash olive oil
  • 1 cup water
  • 2 fillets of line caught cod, filleted and pin-boned and cut into large chunks
  • 2 inches fresh ginger root peeled and crushed
  • 1 clove garlic peeled and crushed
  • 1 small onion finely chopped
  • 1 lemon, juice only
  • 1 carrot peeled and sliced
  • 1 potato, peeled and boiled until soft
  • 30 cold water peeled prawns - see my note above
  • 1 small handful of chopped coriander
  • 4 large ripe tomatoes roughly chopped or 2 tinned tomatoes
  • 1 tsp Ras el hanout (Moroccan spice mix - see below)
  • 1 pinch saffron
  • 1 tbsp ground cumin
  • 1 mild chilli finely sliced
  • 20 green olives
  • 1 pinch salt to season
  • 1 splash olive oil
  • 1 cup water

Details

  • Cuisine: Moroccan
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 25 mins
  • Cooking Time: 30 mins
  • Serves: 4

Step-by-step

  1. Gently fry the onion, garlic and ginger for 5 minutes then add the chilli, carrot and tomatoes and simmer gently for 10 minutes until the carrot is softened.
  2. Add the spices and saffron and cook for a further 3-4 minutes.
  3. Then add the prawns and the cooked potatoes, then the fish and enough water to just cover it. Simmer gently for a further 6-7 minutes, then add the olives and season to taste with salt and lemon juice.
  4. Finally stir in a little coriander and sprinkle the rest over the top, serve family style.

Recipe provided by Mitch Tonks, ambassador for Norwegian Seafood Council.

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Spicy Coriander Fish: Seafood Recipe

Fish is one of the most popular and healthy seafood. In coastal regions, a meal is incomplete without including fish. There are many fish recipes that are popular from these coastal regions. When you visit a dhaba or a restaurant, you cannot miss out a fish curry. The spicy fish curry is best served with rice or rotis. If you want to prepare the spicy coriander fish with lemon at home, then check out the recipe.

Coriander and lemon fish, seafood recipe:

Serves: 3
Cooking time: 10 minutes
Preparation time: 30 minutes

Ingredients

  • Salmon fish fillets- 1 can
  • Onions- 2 (finely chopped)
  • Tomato- 1 (finely chopped)
  • Ginger- 1 inch (finely minced)
  • Garlic- 4-5 pods
  • Coriander leaves- 1 dozen (washed)
  • Green chillies- 4
  • Turmeric powder- 1 1/2 tsp
  • Red chilli powder- 1 1/2 tsp
  • Coriander seeds- 1 tsp
  • Mustard seeds- ½ tsp
  • Fenugreek seeds- ½ tsp
  • Lemon juice- 2tbsp
  • Garam masala- 1tsp
  • Salt- as per taste
  • Oil- ½ cup
  • Preheat oven to 300 degrees.
  • Wash the fish fillets and then pat it dry with a cloth piece. In a bowl, add the fish fillets and sprinkle 1tsp salt, 1/2 tsp turmeric and red chilli powder. Leave it aside to marinate for 30 minutes.
  • Blend garlic, ginger, coriander, mustard and fenugreek seeds together using little water.
  • Add lemon juice, turmeric powder, red chilli powder, green chillies and half of coriander seeds in the blender and blend again.
  • Heat 1tsp oil in a frying pan. Now add onions and cook on medium flame for 1 minute till the onions become golden brown.
  • Now add the blended masala and mix well. Cook for few seconds and then add tomatoes. Sprinkle salt and garam masala. Cook till the water evaporates from the pan. Put the pan off flame after it is cooked.
  • Heat 1 tsp oil in another frying pan. Cook the fish fillets for a minute. Make sure both the sides turn little brown. Frying the fish fillets brings down the pungent smell of the seafood.
  • Grease the baking dish with oil. Coat the fish fillets with the masala and spread on the fish. Fill the baking dish with coated fish fillets and spread the leftover masala over them.
  • Cover the dish with a foil and bake for 25 minutes. Take them out after baking. Now grill them in a broiler for 1-2 minutes.

Coriander and lemon fish is ready. Garnish with coriander leaves and chutney. Serve it hot with steamed rice or rotis.


Related Video

Delicious. always a crowd-pleaser . we even make it just for the two of us also! I wouldn't change a thing about the recipe. You can do a lot of the prep ahead of time and just saute once guests arrive. I've been making this since 2001!

Tasty but the dipping sauce is too thin, and so makes a mess for appetizers.

I've made this quite a few times, always to great acclaim. Sometimes I grill the shrimp after the soak, which of course works just fine. Excellent recipe, and easy.

These shrimp are amazing. I have made both on the grill and sauteed. When I didn't have orange marmalade, I've used raspberry jam and it was just as good. I always test the flavor of the marinade for sweetness, right amount of kick, etc. and adjust accordingly. I don't know how you can go wrong with this recipe though. At every party they're the first to go. LOVE them!

Very disappointing. The marinade doesn't work in the short time suggested, then get patted off, leaving subtle flavor at best. The dipping sauce is too thin to compensate for the bland shrimp.

Simple and tasty, though not necessarily bursting with flavour.

Very good seafood recipe. I let the shrimp brown a bit in the skillet and served it over rice.

Loved it! I bought pre-cleaned, shelled and deveined shrimp and marinated raw. Very tasty -this will be a party staple for me from now on. I might kick up the spice a bit next time.

Love this recipe! After reading the reviews - I made it both ways. using precooked shrimp and marinating, and then using raw shrimp and marinating. With out a doubt both were delicious - but I prefer the raw marinade version. I bought frozen raw, cleaned shrimp. After defrosting, I marinated them for about two hours, then sauteed. I added butter with the oil to the sautee for extra flavour. I refridgerated them after cooking to chill. I also made extra marinade which I cooked down with some added honey and then strained to get a smoother consistency. I chilled the sauce and poured over the shrimp at the last minute. I made 6lbs for 24 people as an appetizer - and they were begging for more! So good!

This shrimp recipe ROCKS. I used large wild mexican prawns (10-12) and followed recipe as stated. I will make again but will thread the shrimp on skewers and BBQ. The dipping sauce is really good - I can't imagine anyone not loving these shrimp.

Glad to see this a fave on Epicurious. Been making this for years from the Gourmet's Parties cookbook. Sometimes the oldies are worth revisiting. I too cook the sauce after removing the shrimp and place in a small bowl for dipping. Always a hit! Highly recommended!

I have made this a dozen times. Love it! Always a hit at parties!

Excellent, I can have a party without this recipe being requested (demanded) from my guests

This is soooooooooooo excellent! The dipping sauce is amazing. Can hardly wait to make this delicious treat again.

I say this is the best recipe. I make great shrimp. This is what I like to call "super." I use that word to mean something is better than just good, or great. Maybe you've heard that word. AND, I am a "fab" cook, meaning fabulous. Use my advice: don't forget the shrimp.

Make often, but always add 1 tbl honey to the marinade

This recipe is always a hit and is quick to go at parties. Instead of sauteeing, I skewer and barbeque the shrimp (and the shrimp are never tough!).

I thought this was pretty good. but not the best shrimp app ever. I took the advice of others and boiled down the remaining 1/3 cup of marinade and then poured it over the top of the cooked shrimp. I think I would try to use the largest shrimp I could find next time -- I only cooked for a minute per side, but still they seemed a little tough.

An easy but impressive hos d'oeuvres. I've made this several times - a wonderful blending of flavours! It has become a favourite in our home and with friends. Try BBQ the shrimp instead of sauteing.

DELICIOUS! Once I realized that corriander sprigs = cilantro, this was an easy recipe! Took the suggestion of marinating previously cooked shrimp. Marinated for about 3 hours, lightly patted dry with paper towel before serving on a bed of radicchio along with the dipping sauce. They were a huge hit at a cocktail party. Easy and a nice change.

I put the shrimp in my pocket for later and, boy, was it mushy the next day. DON'T make the same mistake I made.

I've also made this dish too many times to count as the smell of the marinade is to die for. Instead of shrimp, we use it more commonly as a fish marinade for fish tacos. I've also marinaded chicken in it, used it as a dipping sauce and spooned it over rice. The possibilities are endless. Thanks to the recipe search on this site. I lost it some time ago but remembered the title. Definitely a keeper!

I wound up overcooking the shrimp, my fault- but after marinating all day I expected more flavor. If I try this again I will use cooked shrimp as the reviewer did below.

This was the hit of my cocktail party, and the way I made it, it was so easy! I used pre-cooked shrimp and just marinated them for about an hour in the refrigerator. The only thing I would do differently is follow other reviewers' suggestions to simmer the portion of the marinade to be used for sauce to thicken it up a bit. Several guests said they will be serving these at their next party.

Yummy! I just made it as a dippig sauce with some pre-cooked shrimp - I got rave reviews.


Watch the video: Γαρίδες για μερακλήδες με ούζο και λεμόνι - Prawns with ouzo and lemon. Greek Cooking by Katerina (June 2022).


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