Green Lightning Shrimp

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Last week I made Steven Raichlen’s Green Lightning Shrimp.

Green Lightning Shrimp

The marinade is simple: Cilantro, jalapeños, scallions, garlic, salt, pepper, cumin, olive oil, and fresh lime juice.


Green Lightning Shrimp

Slice the jalapeños and remove the seeds:

Green Lightning Shrimp

For hotter shrimp, leave the seeds in. I removed the seeds and there was still a really good amount of heat.

Coarsely chop the jalapeños, scallions, and garlic:

Green Lightning Shrimp

Put them in a food processor and chop.

Green Lightning Shrimp

I used the chopper attachment of my Viking blender.

Add the cilantro, salt, pepper, cumin, lime juice, and olive oil and puree until everything is combined.

Green Lightning Shrimp

Peel and devein the shrimp and then put them in a zip-top bag.

Green Lightning Shrimp

Pour in the cilantro/jalapeño mixture and marinate for 30 minutes.

Green Lightning Shrimp

Steven Raichlen’s recipe says to marinate the already skewered shrimp, but I don’t have a nonreactive bowl long enough to do that.

And a zip-top bag means less dishes.

Now for the Cilantro and Garlic Butter Sauce:

Green Lightning Shrimp

Melt the butter, sauté the minced garlic, and then toss in the chopped cilantro.

Green Lightning Shrimp

Cook for about 2 minutes and keep it warm until the shrimp are cooked.

Set up your grill for direct cooking and preheat it to high. While your cooker is getting hot, skewer the shrimp.

I like to use double-pronged skewers so the shrimp won’t swing in circles when I try to flip them.

Green Lightning Shrimp

Place the shrimp kebabs on the hot grate and grill until just cooked through, 1 to 3 minutes per side.

Green Lightning Shrimp

Transfer them to a platter:

Green Lightning Shrimp

And pour the Cilantro and Garlic Butter Sauce over them.

Green Lightning Shrimp

Mr. Raichlen suggests basting the shrimp with the butter sauce while you grill them.

Since dripping butter on a hot grill usually creates a flare-up when I’m grilling, I skipped that part and poured it directly over the cooked shrimp.

Green Lightning Shrimp

Steven Raichlen’s Green Lightning Shrimp were a huge hit!

Green Lightning Shrimp

The only thing I’ll change next time is I won’t add the lime juice to the marinade. The acid from the lime broke-down the meat too much and caused it to be a tad mushy.

Green Lightning Shrimp

Instead, I’ll squeeze it over the shrimp after they cook.

This recipe will be perfect for a starter at your next get-together, inside a taco shell topped with avocado, or all by themselves . . .

Green Lightning Shrimp

Just like we did!

You can find the original recipe HERE.

Green Lightning Shrimp
Author: 
 
Adapted from Steven Raichlen's recipe.
Ingredients
  • 1-2 lbs Shrimp, peeled and deveined
  • 1 Bunch of Cilantro
  • 6-8 Jalapeños
  • 1 Bunch of Scallions
  • 5 Cloves of Garlic
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Cumin
  • ½ C Olive oil
  • 1 Stick of Butter
  • Limes
Instructions
  1. Slice the jalapeños and remove the seeds.
  2. Coarsely chop the jalapeños, scallions, and 3 cloves of garlic.
  3. Put them in a food processor and chop.
  4. Add the cilantro, salt, pepper, cumin, and olive oil and puree until everything is combined.
  5. Put the shrimp and the cilantro/jalapeño mixture in a zip-top bag and marinate for 30 minutes.
  6. For the Cilantro and Garlic Butter Sauce: Melt the butter, sauté 2 cloves of minced garlic, and then toss in a handful of chopped cilantro. Cook for about 2 minutes and keep it warm until the shrimp are cooked.
  7. Set up your grill for direct cooking and preheat it to high. While your cooker is getting hot, skewer the shrimp.
  8. Place the shrimp kebabs on the hot grate and grill until just cooked through, 1 to 3 minutes per side.
  9. Transfer the shrimp to a platter and pour the Cilantro and Garlic Butter Sauce over them.
  10. Squeeze fresh lime juice over the shrimp and serve.

 

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