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Frittata with Vegetables, Feta, and Dill, Parmesan Cheese Crisps and Cilantro Lime Shrimp

Cilantro Lime Shrimp

A citrusy sweet spicy shrimp appetizer to pair with a Blanc de Blanc Champagne
Course Appetizer
Author adapted from Gourmet Magazine December 1995


  • 1/2 cup fresh lime juice
  • 1/4 cup orange marmalade
  • 3 large garlic cloves finely minced and mashed with 1 teaspoon of salt
  • 1/2 cup fresh cilantro finely chopped
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon dried hot red pepper flakes
  • 1 lb large 16-20 count shrimp, shelled and deveined


  • In a measuring cup whisk together all the ingredients except the shrimp. Reserve 1/3 cup in a small bowl for dipping.
  • In a large sealable plastic bag combine the shrimp with the mixture and marinate chilled for 45 minutes.
  • Preheat the oven to 400 degrees F.
  • Line a baking sheet with foil and then parchment paper.
  • Drain the shrimp and lightly pat dry. Arrange the shrimp in a single layer on the baking sheet and roast for 8 minutes, turning the shrimp half way through the baking time.
  • Serve hot or at room temperature with the dipping sauce.