Island Lemon Shrimp in Creamy Lemon Cilantro Sauce

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Island Lemon Shrimp in Creamy Lemon Cilantro Sauce

The dish Island Lemon Shrimp in a Creamy Lemon Cilantro Sauce likely draws inspiration from a blend of tropical island cuisines—especially Caribbean and Latin American flavors—combined with a modern, fusion-style twist popular in coastal or island-themed restaurants.

Key influences and origins:

  1. Shrimp and citrus pairing:Common in Caribbean and Latin American cuisines. Lemon or lime is often used to marinate or finish seafood to enhance its freshness.
  2. Cilantro usage:Widely used in Latin American, Caribbean, and Southeast Asian cooking, cilantro adds a bright, herbal note that complements seafood.
  3. Creamy sauce:The addition of cream suggests a Western or fusion influence—possibly French or American Southern coastal cuisine—adding richness to balance the acidity of lemon and the boldness of cilantro.
  4. “Island” branding:The name “Island” in the dish often refers to tropical-style cooking, using bright, fresh ingredients and emphasizing seafood.

So while there’s no single traditional origin for this specific dish, it’s a modern creation that fuses island flavors with creamy continental sauces. Would you like a recipe or a version adapted to a specific cuisine?

Ingredients:

For the Shrimp:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • Sea salt & pepper to taste
  • Zest of 1 lemon

For the Creamy Lemon Cilantro Sauce:

  • 1 tbsp butter
  • 1 small shallot, finely chopped (or 2 tbsp red onion)
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream (or coconut cream for island flair)
  • 1/4 cup chicken or vegetable broth
  • 2 tbsp fresh lemon juice
  • 1/2 tsp honey (optional for balance)
  • 1/4 cup chopped fresh cilantro
  • Sea salt and pepper to taste

Instructions:

  1. Cook the Shrimp:
    • In a bowl, toss shrimp with olive oil, garlic, paprika, lemon zest, sea salt, and pepper.
    • Heat a skillet over medium-high heat. Sauté shrimp for about 2–3 minutes per side until pink and cooked through. Remove and set aside.
  2. Make the Sauce:
    • In the same skillet, melt butter and sauté shallots for 2 minutes until soft.
    • Add garlic and cook for 30 seconds.
    • Pour in broth and lemon juice, scraping up any bits from the pan.
    • Lower the heat and stir in cream and honey. Simmer for 3–4 minutes until slightly thickened.
    • Stir in chopped cilantro and season with sea salt and pepper.
  3. Combine:
    • Return shrimp to the skillet and toss to coat in the sauce. Simmer together for 1–2 minutes.
  4. Serve:
    • Garnish with more cilantro and lemon zest.
    • Great served over jasmine rice, coconut rice, or with grilled veggies.

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good seafood page.

Island Lemon Shrimp in Creamy Lemon Cilantro Sauce