Serves 4
25 min
Green Shrimp and Grilled Bread
Recipe GLPRbbb52f1712ed35
Large shrimp are quickly seared until just cooked through, then tossed with a vibrant cilantro-scallion sauce made with fresh lemon juice and jalapeño. Topped with a cooling yogurt drizzle and served alongside charred diagonal baguette slices for scooping. A bright, herbaceous main course ready in minutes.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 baguette, sliced 1 inch thick on a diagonal
5 tablespoons extra-virgin olive oil, divided, plus more for drizzling
1½ pounds large shrimp, peeled and deveined
¾ teaspoon Diamond Crystal kosher salt (or ½ teaspoon Morton kosher salt), plus more to taste
Freshly ground black pepper
1 bunch fresh cilantro, coarsely chopped (about 2 cups)
8 scallions, coarsely chopped
1 jalapeño, ribs and seeds removed (or left in for more heat)
4 garlic cloves
3 tablespoons fresh lemon juice
3 tablespoons unsalted butter, divided
¼ cup plain whole-milk yogurt
3 tablespoons water
Directions
Preheat your broiler to high. Place baguette slices cut on the diagonal in a single layer on a baking sheet. Drizzle generously with olive oil and broil until golden brown with some charred spots, about 2 minutes. Transfer to a serving platter.
Pat the shrimp completely dry with paper towels. Season lightly with kosher salt and freshly ground black pepper, then set aside.
In a blender, combine the cilantro, scallions, jalapeño, garlic cloves, 3 tablespoons of the olive oil, lemon juice, ¾ teaspoon salt, and water. Blend until completely smooth and vibrant green, scraping down sides as needed. Set the green sauce aside.
Heat 1 tablespoon of butter and the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer and cook without stirring for about 2 minutes until the bottoms are lightly browned. Add the remaining 2 tablespoons of butter, then toss the shrimp often and cook until they are just cooked through (opaque and firm, about 145°F internal temperature), approximately 1 more minute. Remove from heat and pour the green sauce over the shrimp. Stir gently to coat all the shrimp evenly.
In a small bowl, whisk together the yogurt and a small splash of water to loosen it to a drizzling consistency. Season with a pinch of salt.
Drizzle the yogurt sauce over the green shrimp in the pan and finish with a crack of fresh black pepper. Serve immediately with the toasted baguette slices for scooping.
