20 Minutes 
4 people
By Doreen Colondres
The coriander is the seed of the plant of cilantro. And although it has a similar favor, I would describe it as more intense and spicy… maybe something like sage but sort of citric. This dish goes perfectly with my cauliflower puree with white truffles and cilantro sauce. I hope you dare to take the step to try it and become convinced that it’s easy, healthy and fun!
What you need to have:
- 1 pound of fresh shrimp (peeled and clean)
- 1 tbsp. of olive oil
- ¼ cup of coriander seeds
- Salt and pepper to taste
What you need to do:
- Smash the coriander seeds using a “mortero” or “pilón”, or simply into a plastic sealed bag
- Then put the shrimp on a plate and sprinkle them on both sides, with a little bit of salt, pepper and the grinded coriander seeds.
- Heat the oil in a medium-high heat.
- Once hot, add the shrimp and sauté them for 2-3 minutes on each side.
You’ll notice they are cooked when they turn to a pink-orangey color. Do not overcook them, once they’re ready, serve them!
