Coriander Shrimp Sauté


  • 1 pound shrimp, peeled and deveined
  • ¼ cup unsalted butter
  • 1 teaspoon coriander seeds, ground
  • black pepper, freshly ground
  • ¼ cup dry white wine
  • cooked rice (optional)

Melt butter in a medium skillet over medium heat. Add shrimp, coriander and pepper. Stir until shrimp are pink, about 5 minutes. Add wine. Increase heat and simmer for 1 minute. Serve over rice, if desired.

Contributed by Joyce Taylor  From: No-Salt Seafood: All the Flavor Without the Salt


Shrimp juveniles use estuaries and other low salinity waters as their nursery habitat. As they grow, they will eventually return to the ocean to spawn.

Erika Young, Coastal and Marine Education Specialist