Grilled Shrimp with Coriander Sauce and Black Bean Cakes
Elevate your dinner table with this vibrant and flavorful dish: Grilled Shrimp with Coriander Sauce and Black Bean Cakes. Perfectly marinated jumbo shrimp, kissed with smoky char on the grill, are paired with golden, crispy black bean cakes infused with cumin and red onion for a delightful texture contrast. The star of the dish, a creamy coriander-yogurt sauce, brings zesty freshness, tying the bold flavors together. This recipe not only impresses with its stunning presentation but also comes together in just 45 minutes, making it ideal for weeknight meals or entertaining guests. Serve this protein-packed, gluten-free-friendly creation as a complete meal that’s as wholesome as it is indulgent. Whether you’re seeking a new twist on surf-and-turf or a vibrant plate full of Latin-inspired flair, this recipe has it all!
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Recipe Information
Ingredients
- 16 pieces jumbo shrimp, peeled and deveined
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups fresh cilantro leaves
- 0.5 cups Greek yogurt
- 1 cups canned black beans, drained and rinsed
- 0.25 cups red onion, finely chopped
- 0.5 cups breadcrumbs
- 1 unit egg, beaten
- 1 teaspoon ground cumin
- 2 tablespoons vegetable oil
Instructions
In a large bowl, combine olive oil, lime juice, minced garlic, ground coriander, salt, and black pepper. Add the shrimp to the bowl, toss to coat evenly, and marinate for 15 minutes.
While the shrimp is marinating, prepare the coriander sauce. In a blender or food processor, combine the fresh cilantro leaves, Greek yogurt, 1 tablespoon of lime juice, and a pinch of salt. Blend until smooth. Adjust seasoning as needed, then refrigerate until ready to serve.
In another bowl, mash the black beans with a fork until slightly chunky. Add the finely chopped red onion, breadcrumbs, beaten egg, ground cumin, and a pinch of salt and pepper. Mix well to form a cohesive mixture.
Form the black bean mixture into 4 equal-sized cakes, about 1/2 inch thick.
Heat the vegetable oil in a large skillet over medium heat. Carefully place the black bean cakes into the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain any excess oil.
Preheat a grill or grill pan over medium-high heat. Remove the shrimp from the marinade and grill for 2-3 minutes per side, or until they turn pink and opaque.
To assemble, place a black bean cake on each serving plate. Top with 4 grilled shrimp and drizzle generously with the coriander sauce. Garnish with additional cilantro leaves if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 20.8 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 4053 mg | 176% | |
| Total Carbohydrate | 100.9 g | 37% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 10.8 g | ||
| Protein | 96.2 g | 192% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 519 mg | 40% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1895 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
