Green Shrimp

While you could easily enjoy this green shrimp on its own, presented in individual glasses, on skewers, or laid out on a platter, it also makes an incredible main meal when served over green rice, pasta, or couscous. Crispy Garlic Bread, Sugar Snap Pea Salad, or Blanched Asparagus are just a few favorite side dishes that you can pair with your green shrimp. 

What makes green shrimp so special is the green sauce, combining a blend of fresh cilantro and parsley, bright lime, garlic, green onions, olive oil, white wine vinegar, and a hint of heat from a jalapeño pepper. It’s the easiest and fastest sauce you’ll ever make with just a few minutes and a blender! Combining the green sauce with the juicy shrimp in the residual heat of the pan allows the flavors to meld beautifully without losing that gorgeous green color and without the risk of the sauce burning or turning bitter.

The cooling yogurt drizzle tames the zesty and slightly spicy flavors in this dish and also adds a touch of sophistication. Why not, right?! Of course, feel free to experiment with simple ingredient swaps or extra mix-ins to add your own twist – it’s so easy!

Ingredients needed

• Extra Virgin olive oil – Use a high-quality extra virgin olive oil as this becomes the base of the green sauce. You’ll need 3 tablespoons of olive oil to make the green sauce and 2 tablespoons to cook the shrimp in. 
• Cilantro -Fresh cilantro and parsley adds vibrant green coloring to the green sauce as well as bold herbaceous flavor. If you don’t enjoy cilantro, basil will also work well. 
• Parsley – You can use flat leaf or curly parsley for this green sauce. Read about the differences between Italian parsley and curly parsley here.
• Green onions – These add a mild oniony bite to the green sauce without overpowering the fresh, herbal flavors. 
• Jalapeno – If you’re sensitive to heat, remove the ribs and seeds to make it less spicy.
• Garlic – From cloves for the best depth of flavor!
• Lime juice – Fresh lime juice adds a delicious tang and helps to  cut through the richness of the other ingredients. Freshly squeezed lemon juice is a good substitute.
• White wine vinegar – Another tangy ingredient that adds brightness and balance to green sauce. You can substitute with dry white wine or simply use more lime juice. 
• Water 
• Kosher salt – To season the green sauce. 
• Large shrimp – I’ve used large shrimp for this dish and peeled and deveined them before pan frying as the vein (AKA the shrimp’s digestive track) will leave a gritty texture and ruin the flavor if left in. Watch this video to learn how to peel and devein shrimp. 
• Butter – I prefer to use unsalted butter to fry the shrimp in for better control over the seasoning of this dish. If you use salted butter then you may need to adjust the amount of salt added for seasoning.  
• Yogurt – Sour cream or mayonnaise can be used instead. The tang from this yogurt sauce adds a bright and refreshing quality to the entire dish. 
• Kosher salt and pepper – To taste. Adjust as needed. 
• Green rice – Perfect for serving with the green shrimp. Green rice gets its vibrant green color from blended herbs and/or leafy greens, such as cilantro, spinach, green onions, and fresh lime. Check out my Arroz Verde (Mexican Green Rice) here to learn how to make green rice. 

How to make it

Step 1

Blend the Green Sauce

• Place all the sauce ingredients in a food processor or blender and process until smooth. Set aside.

Step 2

Cook the Shrimp

• Pat the shrimp dry with paper towels and season with salt and pepper.
• Heat butter and olive oil in a large skillet over medium-high heat. Once hot, add the shrimp and cook for about 2 minutes, until lightly browned on the bottoms. Add additional butter and cook for another minute, until the shrimp are just cooked through.

Step 3

Combine with the Green Sauce

• Remove the cooked shrimp from the heat and pour the green sauce over. 
• Stir to combine in the residual heat of the pan. 

Step 4

Drizzle with Yogurt Sauce

• Whisk the yogurt and a drizzle of water in a small bowl to loosen. Season the sauce with a pinch of salt.
• Drizzle the yogurt sauce over the shrimp in the pan and season with black pepper.
• Enjoy your green shrimp over rice, couscous or with toasted bread.

More ways to cook shrimp

Shrimp isn’t just for the stovetop! Learn how you can switch things up by boiling or even tossing them in the air fryer for a crispy finish. Here’s how:

• Boiled Shrimp: Cook your shrimp in a large pot of boiling water for 2-3 minutes. Transfer the shrimp immediately to a bowl of ice water to stop the cooking process. 
• Air fryer Shrimp: Coat the shrimp in oil and your choice of seasoning, then cook the shrimp in the air fryer at 400 degrees F for 5-7 minutes. Make sure not to overcrowd the air fryer basket and cook your shrimp in batches, if needed. 
• Grilled Shrimp: Coat shrimp in oil and skewer (or use a grilling basket). Grill over medium high heat for 2-3 minutes per side.

Tips and tricks

• Make the green sauce in advance and store it in an airtight container in the fridge for up to 1 week.
• The shrimp won’t take long to cook through. You’ll know the shrimp is cooked when they turn from gray and translucent to a light pink color. Learn exactly how to tell when shrimp is done here. You want to avoid overcooking shrimp as this can lead to an unpleasant rubbery texture. 
• Pre-cooked shrimp could be used to make this green shrimp recipe, but you’ll need to cook the shrimp for just 30 seconds per side so they don’t get overcooked.
• Upgrade your green sauce with roasted or caramelized garlic rather than raw cloves.
• The residual pan heat from cooking the shrimp is sufficient for combining the green sauce to serve. You don’t want the green sauce turning bitter or burning by adding it to the shrimp while the pan is still on the heat.  

Storing

Store leftover green shrimp in an airtight container in the fridge for up to 3 days. While I don’t recommend it due to texture change, this green shrimp could be stored in the freezer for up to 2 months and then thawed overnight in the fridge. 

Reheat your green shrimp gently on the stovetop over a low heat until just warmed through. Add a splash of extra green sauce, chicken or seafood stock, or water to the mixture if the green sauce has thickened in storage.

Did you make this green shrimp recipe?

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