Photo: Randy Mayor; Styling: Cindy Barr Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Cilantro Shrimp

Cilantro lends a pleasant grassy edge to a simple shrimp dish. Look for sambal oelek in the Asian section of supermarkets or specialty stores, or substitute hot sauce. Serve with steamed bok choy or sugar snap peas.

Cooking Light AUGUST 2010

  • Yield: 4 servings (serving size: 1 cup shrimp mixture and 3/4 cup rice)


  • 1 tablespoon dark sesame oil
  • 3 cups (1-inch) slices green onions
  • 2 tablespoons minced peeled fresh ginger
  • 5 garlic cloves, minced
  • 1 pound large shrimp, peeled and deveined
  • 3 1/2 tablespoons lower-sodium soy sauce
  • 1/2 teaspoon sambal oelek (ground fresh chile paste) or hot sauce
  • 2 cups chopped fresh cilantro
  • 3 cups hot cooked brown rice


1. Heat a wok or large skillet over high heat; add oil to pan, swirling to coat. Add onions, ginger, and garlic to pan; stir-fry 1 minute. Add shrimp; stir-fry 2 minutes. Stir in soy sauce and chile paste; stir-fry 1 minute or until shrimp are done. Remove pan from heat; add cilantro, stirring constantly until cilantro wilts. Serve over rice.

Nutritional Information

Amount per serving
  • Calories: 356
  • Fat: 6.9g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 2.8g
  • Protein: 29g
  • Carbohydrate: 44.3g
  • Fiber: 5.1g
  • Cholesterol: 172mg
  • Iron: 5.1mg
  • Sodium: 653mg
  • Calcium: 143mg

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Cilantro Shrimp Recipe