A simple and quick shrimp with creamy cilantro sauce recipe full of flavor. Perfect for a weeknight dinner or lunch.
Whenever I’m looking to make a fast and easy dinner, I turn to shrimp. It cooks quick and it takes different flavors well. This Shrimp With Creamy Cilantro Sauce recipe is perfect for a weeknight dinner. It’s a very simple dish to make with a lot of flavor. I served mine with rice, but it’s also delicious with mashed potatoes.
Ingredients You'll Need
The printable recipe card with exact amounts and cooking directions is below.
Oil: I like to use olive oil to make this recipe, but feel free to use butter or any other cooking oil.
Vegetables: Onion, scallions and garlic cloves.
Spices: red pepper flakes, ground cumin , salt and pepper.
Shrimp: I recommend using large or jumbo uncooked shrimp to make this dish.
Herbs: You need fresh cilantro to make this recipe, but if you really hate it. Replace for basil.
Cream: I like to use heavy cream , but you can replace it with yogurt if you prefer.
Variations
If you like cilantro even near as much as I do, you are going to love this dish. But if you hate cilantro or you are one of those people who think cilantro taste like soap, you can replace it with parsley or basil.
You can also make this recipe using any white fish, scallops, lobster or salmon fillets if you don't like shrimp.
How to Make Shrimp with Cilantro Sauce
- In a pan over medium heat, warm the oil. Add the shrimp and cook, stirring, until just pink, about 4 minutes. Transfer to a plate.
- Return the pan to medium heat. Add the onion, garlic, cumin and pepper flakes and sauté until soft, about 30 seconds. Place the cilantro, scallions and cream in a blender and blend until well combined.
- Add the sauce to the pan and cook for 1 minute. Return the shrimp to the pan and toss to coat with the sauce. Taste and adjust the seasoning with salt and pepper and serve immediately.
How to Serve this Dish
I like to serve this shrimp with creamy cilantro sauce over coconut rice and patacones on the side.
More Quick Meals with Shrimp
Shrimp, Bean and Avocado Salad
Guisado de Camarones (Shrimp with Creole Sauce)
Shrimp With Creamy Cilantro Sauce Recipe
Ingredients
- 4 tablespoons of olive oil
- 4 garlic cloves finely minced
- ¼ cup onion diced
- 1 teaspoon red pepper flakes
- 1 teaspoon ground cumin
- 1 pound shrimp peeled and deveined
- 1 cup of fresh cilantro
- 3 scallions chopped
- 2 cups of heavy cream
- Salt and pepper to taste
Instructions
- In a pan over medium heat, warm the oil. Add the shrimp and cook, stirring, until just pink, about 4 minutes. Transfer to a plate.
- Return the pan to medium heat. Add the onion, garlic, cumin and pepper flakes and sauté until soft, about 30 seconds. Place the cilantro, scallions and cream in a blender and blend until well combined.
- Add the sauce to the pan and cook for 1 minute. Return the shrimp to the pan and toss to coat with the sauce. Taste and adjust the seasoning with salt and pepper and serve immediately.
Dianne
Wouldn't this also be good with pasta? Looks yummy!
Erica Dinho
Yes.
Angie@Angie's Recipes
It looks so flavourful! Bet the sauce would be just great for the fish too.
Rafael Gomez
Deliciosa receta
Evelyne@cheapethniceatz
I adore cilantro, this sauce on shrimp looks amazing. A dinner to come soon!
Juliana
I love cilantro...these shrimps sound and look delicious!
Enjoy your week Erica 🙂
grace
well, i could do without the shrimp, but the sauce is fantastic. i'd love it on some chicken!
Linda
When do we add the cumin?
Erica Dinho
2. Return the pan to medium heat. Add the garlic, cumin and pepper flakes and sauté until soft, about 30 seconds. Place the cilantro, scallions and cream in a blender and blend until well combined.
Jeff
That looks soooooooooooo good. I am doing this one soon!!!!!!!!
Sharon
I made this tonight. I was looking for a recipe similar to one my local restaurant serves. I thought the sauce was good, but need something more. I added a splash of Tequila. Wow, that make this recipe pop. I served it with rice with black beans and fried plantains.
I enjoy exploring new recipes. I also love to read comments as they can can be very helpful. One of my pet peeves is comments like "This looks yummy" and "I'll have to try this". Unless you have made it or have a question, I wish all these comments were deleted.
Thank you for the recipe.
Anonymous
Cut a cooked lobster in half lengthwise and drizzle over the lobster. Best bro
Karina
I would like to make this for a party of 10+ how would I double the recipie to make this.
Thank you
Erica Dinho
Yes.
Anonymous
Multiply the ingredients by 2
JNET
I made this w ground coriander instead of cumin and loved how it turned out. It brought me back to memories of a cilantro shrimp dish I had many years at a restaurant in Jamaica Plain in Boston. It was a dish that was imprinted on my taste buds and I finally was able to return to it thanks to your recipe.
Alan Bowman
For me the addition of garlic to something that has delicate flavours is committing murder. I would throw the garlic out, the scallions add sufficient allium flavour.
Brian
I made this tonight and served over patacones. It was excellent!! I did add the zest of a lime to the sauce. I think I will try substituting coconut milk for the cream next time and see what happens!
Robynne Fuhrman
I substituted 16 oz of sour cream instead of cream, because I like the tang. I also deglazed the pan with about 1/4 c white wine to add a little more acidity. Served with Spanish rice. Have made this a number of times and will continue to do so.