Butter Poached Shrimp With Ginger, Garlic, Cilantro, & Basil


Butter Poached Shrimp With Ginger, Garlic, Cilantro, and Basil

  • Servings: 8
  • Difficulty: easy
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This is one of my go to appetizers it is fast and easy to throw together.  I had it at a friends house quite a few years ago but never got her recipe.  A few months later,knowing the basics of her recipe, I developed this one based on my taste buds memory.  It only takes a few minutes to prep and about 7-10 minutes under the broiler to cook.


  • 2 – 340 gram/12 oz bags Shrimp Peeled and Deveined (31-40, or 26-30) *see tip
  • 3 Tbsp/48 gr Ginger finely minced (pureed)
  • 3 Tbsp/48 gr Cilantro finely minced
  • 3 Tbsp/48gr Basil finely minced
  • 3 Tbsp/48gr Garlic finely minced (pureed)
  • 1/4 cup/57gr/2oz Butter
  • 1/4 cup/57gr/2oz Olive oil
  • Juice of half of a medium-sized lime
  • 1/2 tsp lime zest (approximately 1/2 lime)
  • Salt and pepper to taste


  • Colander
  • Large bowl
  • 9×13 oven proof baking dish
  • small bowl

Cut a baguette into 3/4″ slices and toast in the oven until slightly golden.  You could spread oil or butter on the baguette slices before placing in the oven if you prefer.  I leave mine plain toasted.  You may also choose not to toast the baguette.

DSC_2473If you shrimp are not peeled fill a bowl or sink with cold water and remove the shell.  If your shrimp are frozen this will also defrost them shrimp only take about 5 minutes submerged in cold water to thaw.  Place the shrimp in a colander as you peel them to let the water drain off.  Pre-heat oven by setting the broiler to 400°

DSC_2479Add the shrimp to a 9×13 oven proof baking dishDSC_6410I have made this dish by preparing fresh ingredients.   I like to use these ready-made ingredients for when I am in a hurry which are available at my local grocery.
DSC_6418Garlic, Basil, Cilantro, and Ginger are ingredients that I usually have in the refrigerator, however sometimes those extra 5 minutes spent chopping would be better spent elsewhere.  Like enjoying my guests for instance 😉
DSC_2484Melt the butter and pour into a small bowl.DSC_2488Add the oil into the butter.  I know this seems like a lot of butter and oil.  It is important to keep them in this recipe as the butter, oil and herbs are poaching the shrimp and keeping the shrimp tender and moist while under the broiler
DSC_2494Measure out the Cilantro,
DSC_2495Ginger,DSC_2496Garlic,DSC_2494and Basil.  DSC_6672Finely grate half of a washed lime to remove the zest.  Add the zest and juice of one half to the butter and oil.

DSC_2499Add all the ingredients and stir to combineDSC_2500It may look a little separated.  That’s okDSC_2506Pour over the shrimpDSC_2511Spread evenly in the baking dish place on the rack placed in the center of the oven (I pulled these back out of the oven to take this picture which is why they look a little pinkish)  Broil shrimp in the oven for 7-10 minutes depending on your broiler.  Stir the shrimp every 2 minutes while under the broiler.  You will know when the shrimp are ready when they are no longer grey and translucent but are pinkish and opaque (white).DSC_2516Ready!  Remove from the oven place into a serving bowl along side of the baguette rounds.  Use a spoon to scoop the shrimp and sauce on to the baguette.  Sorry, we were hungry and I forgot to take a picture… 😉


  • Shrimp should be cooked immediately once thawed.
  • If your bag of frozen shrimp has 31/40. It means you will have a count of 31 to 40 shrimp per pound.  26/30 is 26 to 30 shrimp per pound and so on.
  • Don’t overcook the shrimp, they can get tough very quickly.  Every oven is different and you will need to keep a close eye on the oven while they are in there.

DSC_2524My family has even asked to have this for dinner served over rice.


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