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Le Chaudron recipe
Crevettes vapeur ail coriandre
Steamed garlic and cilantro shrimp
⏱ 15 minServes 2Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
400 g (14 oz)jumbo shrimp
3 clovesgarlic
1 tbspchopped cilantro
2 tbspsoy sauce
1lime
1 tspsesame oil
1red chili
- 400 g (14 oz) jumbo shrimp
- 3 cloves garlic
- 1 tbsp chopped cilantro
- 2 tbsp soy sauce
- 1 lime
- 1 tsp sesame oil
- 1 red chili
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the shrimp, leaving the tails on, and slit the backs with scissors to remove the vein.
- Rinse gently and pat dry.
- Finely grate the garlic. Seed the chili and slice it thinly.
- Toss the shrimp with the garlic, chili, soy sauce and half the lime juice and marinate for 10 minutes.
- Meanwhile, heat the water in the steamer and line the basket with parchment paper.
- Lay the shrimp in a single layer in the basket.
- Steam for 6 minutes until pink, firm and opaque; don't overcook.
- Plate, drizzle with sesame oil and the rest of the lime juice, and sprinkle generously with cilantro.
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