This Mediterranean-style flame broiled shrimp formula will shake your taste buds! The mystery is in the flavor-stuffed sauce with cooked garlic, crisp cilantro, lime juice and a trace of bean stew. Prepared in 20 minutes or less! You can serve this barbecued shrimp for supper with your most loved past, or as a canapé to satisfy a ravenous group. Make sure to look at serving proposals, well ordered instructional exercise and video beneath! (What's more, in the event that you can't do cilantro, don't stress, there is a way.)

I'll dare to state, the present flame broiled shrimp formula hits the correct notes on a wide range of levels! There is a plenitude of garlic and citrus, however we go somewhat further with new herbs and a trace of stew peppers. Flavor blast of the best kind! How about we get to its essence…

Simple Mediterranean style barbecued shrimp with simmered garlic cilantro sauce. Flawless as a tidbit, or twofold the sauce and hurl it with your preferred pasta for a simple supper!

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  • 1.5 lb uncooked large shrimp, peeled and deveined
  • Salt and pepper
  • Extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)


  • 1 small head garlic, top trimmed off
  • 1 cup chopped fresh cilantro leaves
  • 1 lime, juice of
  • 1 tbsp dry white wine
  • 3 to 4 tbsp extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)
  • 2 tbsp chili paste like this one


  1. Preheat your oven to 400 degrees F.
  2. Trim the top of the garlic head to expose a bit of the cloves, but keep intact. Drizzle generously with olive oil and wrap in foil. Roast garlic head in heated oven for about 10-15 minutes or until slightly tender and fragrant. When ready, remove from the oven. Let cool briefly. Peel and crush or chop the roasted garlic as finely as possible. (See cook’s tip #1)
  3. Now prepare the roasted garlic-cilantro sauce. In a small bowl, combine the roasted garlic with the remaining sauce ingredients of fresh cilantro, lime juice, white wine, extra virgin olive oil and chili sauce. Whisk together and set aside.
  4. To grill shrimp. Heat an indoor griddle or cast iron skillet over high heat. Pat shrimp dry and season with salt and pepper, drizzle a little extra virgin olive oil and toss. Arrange shrimp on heated griddle or skillet and grill on both sides for a total of 4 to 5 minutes. (Avoid overcooking shrimp, when it starts to turn pink on one side, turn it over and cook on the other side.)
  5. Transfer cooked shrimp to a bowl, pour the roasted garlic cilantro sauce on top. Toss to coat.  Transfer to a serving platter and enjoy! (See Cook’s Tip #2 for serving ideas)


  • Cook’s Tip #1: I often roast lots of garlic and keep it for later use. See this tutorial for how to roast garlic. You can also use store-bought roasted garlic in this recipe, if you like.
  • Cook’s Tip #2: This recipe will serve 4 to 6 for dinner. I highly recommend that you double the amount of sauce and toss the shrimp into your favorite freshly cooked pasta for dinner (no pasta sauce needed.) As an appetizer, this shrimp will serve up to 10.  There are two ways to serve it as an appetizer. Toss the shrimp in the sauce and arrange on a platter, or you can serve the cooked shrimp plain and add the roasted garlic cilantro sauce next to it.
  • Cook’s Tip #3 for Leftovers: Store leftover shrimp in a tight-lid container and refrigerate for 2 to 3 days.

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