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Total Time
20 minutes
This is a blazing-fast one-pan dish that will have you sopping up the sauce long after the last juicy shrimp is gone. Bright, herbaceous, and just spicy enough, the sauce comes together entirely in a blender and cooks in the residual heat from the pan, leaving its verdant color and bold flavors intact. A drizzle of cooling yogurt moderates the spice levels, though you could temper the heat further by removing the ribs and seeds from the jalapeño. And if you only haveGreek yogurtaround, just thin it with a little water or milk.
I like using a toasted baguette for the sop job—the crustiness adds a nice crunch—but rice, couscous, or farro would be just as welcome. Another personal preference: tail-on shrimp, because I love eating with my hands. If you’d rather a utensils-only dinner, pinch off the tails before adding the shrimp to the pan.
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What you’ll need
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Blender
$45 At Amazon
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Rimmed Baking Sheet
$25 $22 At Amazon
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Large Skillet
$75 At Amazon
Ingredients
4 servings
Step 1
Preheat broiler. Arrange1 baguette, sliced 1" thick on a diagonal, in a single layer on a baking sheet; drizzle withextra-virgin olive oil. Broil bread until toasted and charred in spots, about 2 minutes.
Step 2
Pat1½ lb. large shrimp, peeled, deveined, dry with paper towels; season lightly withkosher saltandfreshly ground pepper. Set aside.
Step 3
Purée1 bunch cilantro, coarsely chopped (about 2 cups),8 scallions, coarsely chopped,1 jalapeño, ribs and seeds removed if desired,4 garlic cloves,3 Tbsp. extra-virgin olive oil,3 Tbsp. fresh lemon juice,¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 3 Tbsp. water in a blender until green sauce is very smooth.
Step 4
Heat1 Tbsp. unsalted butterand remaining2 Tbsp. extra-virgin olive oilin a large skillet over medium-high. Cook reserved shrimp, undisturbed, until lightly browned underneath, about 2 minutes. Add remaining2 Tbsp. unsalted butterand cook, tossing often, until shrimp are just cooked through, about 1 minute. Remove from heat and pour green sauce over; stir to combine.
Step 5
Whisk¼ cup plain whole-milk yogurtand a drizzle of water in a small bowl to loosen; season with salt.
Step 6
Drizzle yogurt sauce over shrimp in pan. Season with more black pepper. Serve with toasts.
Leave a Review
Reviews (3)
Back to TopAwesome light sauce, added zero calorie noodles with it
Anonymous
8/7/2023
All I can say is WOW! I was casting doubt on this recipe (cilantro can be overpowering) but the picture looked so good that I had to try. The scallions really balance out the cilantro. It’s delicious, bright, and fresh. I added sautéed zucchini and served over rice. Will make again!
Colleen
Detroit, MI
8/2/2023
This was delicious! I would’ve never thought to make anything like this but I’m so pleased with how it turned out. I wasn’t sure if the shrimp and sauces were meant to be served warm or cold but I had it warm on the toasted baguette and it was great. I had a TON of leftover sauce (I nearly drowned my baguette in sauce too) that unfortunately I had to toss. I used about 30 large shrimp and served 3. You could probably use double the shrimp I did and have enough sauce.
Bailey Gentile
North topsail beach, nc
7/15/2023
