Grilled Shrimp With Coriander Sauce and Black Bean

Name: Grilled Shrimp With Coriander Sauce and Black Bean Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup olive oil; 1 teaspoon garlic, peeled and minced; ½ teaspoon ground cumin; ½ teaspoon ground coriander; ½ teaspoon salt; ½ teaspoon ground black pepper; 16 large shrimp, peeled and deveined; 1 tablespoon shallot, peeled and minced; ½ teaspoon orange zest; ½ teaspoon ground coriander; 2 tablespoons orange juice (fresh is best); ¼ cup dry white wine (Sauvignon Blanc, Chardonnay, Pinot Grigio); 2 tablespoons sherry wine vinegar; ¾ cup butter, diced; 1 tablespoon fresh cilantro, minced; salt and pepper, to taste; 1 lb black beans, washed and soaked overnight in cold water to cover; 3 -4 tablespoons peanut oil; 2 onions, peeled and chopped; 2 jalapenos, seeded and chopped (optional); 2 tablespoons garlic, peeled and minced; 2 teaspoons ground cumin; 1 bay leaf; 1 teaspoon chili powder (store-bought, Chili Powder or your own recipe); 2 tablespoons honey; salt and pepper, to taste; Tabasco sauce or other louisiana hot sauce, to taste; flour, for dusting; 8 teaspoons sour cream, for garnish; cilantro, for garnish

Bake this irresistible Grilled Shrimp With Coriander Sauce and Black Bean Cakes at home. Made with olive oil, garlic, ground cumin and ground coriander.…

This Grilled Shrimp With Coriander Sauce and Black Bean Cakes relies on simple, everyday ingredients such as olive oil, garlic, peeled and minced, ground cumin and ground coriander. It comes together quickly and makes 4 servings, at about 1502 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

¼ cup olive oil
1 teaspoon garlic, peeled and minced
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon salt
½ teaspoon ground black pepper
16 large shrimp, peeled and deveined
1 tablespoon shallot, peeled and minced
½ teaspoon orange zest
½ teaspoon ground coriander
2 tablespoons orange juice (fresh is best)
¼ cup dry white wine (Sauvignon Blanc, Chardonnay, Pinot Grigio)
2 tablespoons sherry wine vinegar
¾ cup butter, diced
1 tablespoon fresh cilantro, minced
salt and pepper, to taste
1 lb black beans, washed and soaked overnight in cold water to cover
3 -4 tablespoons peanut oil
2 onions, peeled and chopped
2 jalapenos, seeded and chopped (optional)
2 tablespoons garlic, peeled and minced
2 teaspoons ground cumin
1 bay leaf
1 teaspoon chili powder (store-bought, Chili Powder or your own recipe)
2 tablespoons honey
salt and pepper, to taste
Tabasco sauce or other louisiana hot sauce, to taste
flour, for dusting
8 teaspoons sour cream, for garnish
cilantro, for garnish

1
For the bean cakes: drain washed and soaked beans; place them in a large stockpot with cold water to cover.
2
Bring to a boil, lower heat and simmer for an hour; skim occasionally and stir frequently.
3
Heat oil in a medium skillet; sauge onions, peppers, jalapenos, and garlic for about five minutes.
4
Add to beans along with next five ingredients, salt, pepper and Tabasco.
5
Add more water as needed to keep beans from sticking to bottom of the pan.
6
Continue cooking and stirring over low heat until things start to break down.
7
Preheat oven to 350F.
8
Whirl beans in food processor or blender, then spread in a 12 x 18 baking pan and bake for ten minutes.
9
Let cool and form into small cakes of about 1/2 cup each.
10
Dust with flour, shaking off excess.
11
Heat the peanut oil in a large skillet; cook the cakes until crisp, about 3 minutes per side.
12
Place in a warm oven until they're all cooked.
13
Garnish with a spoonful of sour cream and a sprig of cilantro.
14
To make the sauce: Simmer the first six ingredients in a saucepan until reduced by half.
15
While still hot, whirl in a blender or food processor and blend briefly; add butter one piece at a time.
16
Stir in cilantro and season to taste.
17
Keep warm over hot water until ready to serve.
18
For the shrimp: Mix the first six ingredients together; drizzle over shrimp.
19
Broil or grill the shrimp about 3 minutes per side or until pink and opaque.
20
Place shrimp on warmed serving plates, pour a little coriander sauce over the top and add a black bean cake topped with sour cream.

1502

kcal

Calories

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: ¼ cup olive oil, 1 teaspoon garlic, peeled and minced, ½ teaspoon ground cumin, ½ teaspoon ground coriander, and more.

Yes, Grilled Shrimp With Coriander Sauce and Black Bean Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
1502 kcal
Category
Seafood

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