Grilled Shrimp with Orange Coriander Sauce and Black Bean Cakes

This is the grilled shrimp recipe that sparked my passion for cooking.  It also is the dish where I fell in love with the shallot.  

The combination of flavors was something I had never experienced before.  The first bite gave me a sweet, smoky, bright, and spicy flavor profile that is still one of my favorites today.  The original recipe came from Fine Cooking Magazine and has transformed into this rendition over the years.   


grilled coriander shrimp with black bean cakes on a white platter with an orange coriander sauce and garnished with cilantro.

The Approach:

If you have a food processor, this recipe is straightforward.  If you are new to more complex recipes, don’t let this intimidate you.  It’s simply a process.  When you break it down into manageable pieces, you will have a dinner that will impress your guests!  That is if you decide to share! ; )

I typically make the black bean cakes in the morning.  They refrigerate well and are the most time-consuming.  

The marinade for the shrimp and the orange coriander sauce can both be made within 1hour of serving.  

These Make Great Appetizers!

These transform into beautiful appetizers!  

Divide the bean cakes into eight instead of four, and place two shrimp on each plate.  

You can also divide the bean cakes into 12 small portions.  Top each with one shrimp.  This means you get to eat four while you’re assembling.  

Have fun.  Be creative.  Give the people in your life an experience to remember.

grilled coriander shrimp with black bean cakes on a white platter with an orange coriander sauce and garnished with cilantro.
grilled coriander shrimp with black bean cakes on a white platter with an orange coriander sauce and garnished with cilantro.

Grilled Shrimp with Orange Coriander Sauce and Black Bean Cakes

Foodie de Froid
Servings 4
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
These grilled shrimp are outstanding in their field. This is the recipe where I first fell in love with the shallot. Make this meal, and you will be highly rewarded for your efforts in the kitchen!
5 from 1 vote


  • 20 each shrimp 16-20 per pound - thawed, peeled. and deveined

Shrimp Marinade

  • 3 tbsp olive oil extra virgin
  • 1/2 tsp minced garlic
  • 1/4 tsp ground cumin
  • 1/4 tsp salt kosher

Orange Coriander Sauce

  • 1/4 cup dry white wine
  • 2 tbsp fresh orange juice
  • 2 tbsp sherry wine vinegar
  • 2 tbsp minced shallots
  • 1 tsp grated orange peel
  • 1 tsp ground coriander
  • 1/2 cup unsalted butter
  • 1 tbsp chopped cilantro

Black Bean Cakes

  • 1 can black beans rinsed
  • 1 tbsp olive oil
  • 1/2 onion
  • 1/2 poblano pepper
  • 2 garlic cloves
  • 1 jalapeno chili small
  • 1 tbsp honey
  • 1 tbsp cider vinegar
  • 1 tsp ground cumin
  • 1 tsp chili powder mild to medium
  • 4 sprigs of cilantro
  • 4 tbsp sour cream heaping


Black Bean Cakes

  • Chop onion, peppers and garlic in a food processor
    1/2 onion, 1/2 poblano pepper, 2 garlic cloves, 1 jalapeno chili, 1 tbsp olive oil
  • Heat olive oil in Saute pan. Saute ingredients until tender, about 5 minutes.
  • Add honey, cider vinegar, cumin, chili powder, and beans to the vegetables in the pan. Stir until blended.
    1 can black beans, 1 tbsp honey, 1 tbsp cider vinegar, 1 tsp ground cumin, 1 tsp chili powder
  • Puree the mixture in the food processor, scraping down the sides to ensure all bits are pureed.
  • Return the mixture back to the pan and cook until very thick and dry, about 4 minutes. Let cool.
  • Once cooled, form the mixture into 4 individual bean cakes that are circular and flat on the top and bottom. keeping some height to them for presentation.

Orange Coriander Sauce

  • Combine the first 5 ingredients in a small saucepan. Add 1/2 teaspoon of the ground coriander.
    1/4 cup dry white wine, 2 tbsp fresh orange juice, 2 tbsp sherry wine vinegar, 2 tbsp minced shallots, 1 tsp grated orange peel, 1 tsp ground coriander
  • Boil until the liquid is reduced to 2 tablespoons, about 5 minutes
  • Once the shrimp are grilled, bring the liquid back to a boil. Remove from heat and whisk in butter, 1 tablespoon at a time.
    1/2 cup unsalted butter
  • Stir in cilantro.
    1 tbsp chopped cilantro

Grilled Shrimp

  • Heat grill to medium-high heat
  • Combine shrimp, oil, garlic, cumin, cayenne, 1/2 teaspoon coriander and salt in a bowl.
    20 each shrimp, 3 tbsp olive oil, 1/2 tsp minced garlic, 1/4 tsp ground cumin, 1/4 tsp salt
  • Thread 5 shrimp on each of 4 skewers.
  • Grill until opaque, about 2 minutes per side being careful not to overcook.

Assemble Plate

  • Remove shrimp from skewers *unless plating with round skewers.
  • Place the ring mold in the center of the plate. Distribute the bean mixture into the ring and press lightly with the bottom of a small glass to form the cake. Remove the ring and repeat.
  • Arrange the shrimp around the bean cakes.
  • Spoon sauce around the cakes.
  • Top the bean cake with a dollop of sour cream and a sprig of cilantro.
    4 sprigs of cilantro, 4 tbsp sour cream

Kitchen Equipment

Food Processor
1 3" ring mold


Shrimp:  Thaw, peel and devein your frozen shrimp ahead of time.  Then place them in a plastic bag in a bowl 1/2 filled with ice cubes in the refrigerator for up to 1 day.  
Black Bean Cakes:  These can be made in the morning and kept in a sealed container in the refrigerator.  Reheat slightly before forming into the molds.
Use the freshest ingredients for the best results.   Orange juice from fresh oranges is not an option ; ) for this recipe, it's the game changer  I prefer to use an organic sour cream as the flavor is pure and bright.
Course Main Course
Cuisine American, Mexican
Calories 771


Calories: 771kcalCarbohydrates: 73gProtein: 28gFat: 41gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 125mgSodium: 349mgPotassium: 1760mgFiber: 18gSugar: 5gVitamin A: 1210IUVitamin C: 25mgCalcium: 197mgIron: 7mg
Keyword black bean cakes, fine cooking, grilled shrimp
Have you made this recipe? We'd love to hear how it was!

De Froid Tip: Plating

You can add drama and functionality with the type of plate you choose!  I love using those with a large rim because the insanely delicious sauce falls into every bite.

Another option is to use a black plate.  The light-colored shrimp pop while the sauce sparkles in contrast.   In addition, the sour cream on top of the bean cake comes to life.  

Plating is an art.  Enjoy finding new ways to present your meals and make a lasting impression.  

Welcome to Foodie de Froid!

If you love real food, take pleasure in eating, and strive for mouth-watering flavor, you have come to the right place.  Here the star of the show IS the food, presenting it in a way that makes it shine.  

Tasting Experiences

We feature many appetizers and individual-sized recipes as a purposeful way to experience and share food.  

Our mouth reacts to flavors in a transitional way.  That first taste creates an exciting experience with the food’s intense flavors, textures, and visual appeal.  Yet after the first few bites, our mouths and minds adjust, and that experience deadens.  

Thus, the tasting experience!  We served 14 consecutive courses at my last tasting party.  Each was purposely selected to bring new flavors, textures, and presentations, creating surprises and wow moments throughout the night.

The Recipes

The recipes are documented with ingredients we love.  Yet my greatest hope is to have you understand why the recipes work and eventually make them into your personal version using your favorite ingredients and presentations.    

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