CUMIN-LIME SHRIMP WITH GINGER
These quick, flavorful shrimp are versatile enough to work their way into an assortment of weeknight dinners. Fold into soft tortillas and top with sliced avocado for shrimp tacos, or serve over steamed rice studded with tomatoes, chiles and fresh herbs. They also work well served on top of a red or green cabbage salad. If cumin's not your thing, feel free to swap in another dried, warm spice, such as coriander or curry powder.
Provided by Colu Henry
Categories dinner, lunch, weekday, weeknight, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, toss together the shrimp and the cumin until well coated. Season with kosher salt and toss again.
- Heat the olive oil in a 12-inch skillet over medium heat. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink, about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
- Add the reserved shrimp back to the pan with any juices that have accumulated. Stir in the ginger, garlic and red-pepper flakes, if using, and cook for about 30 seconds, stirring to make sure the garlic doesn't burn. Add the lime juice to pan and scrape up any brown bits that have formed at the bottom of the pan. Cook until the mixture is reduced by about half, about 1 minute more. Stir in the lime zest and scatter with the cilantro. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 965 milligrams, Sugar 0 grams, TransFat 0 grams
BUTTERY BROILED SHRIMP
Buttery Broiled Shrimp can be made in just minutes and will disappear even faster. Coated in herbs and spices, lemon juice, Worcestershire sauce, and butter, these Broiled Shrimp work as a party appetizer or main dish.
Provided by Christin Mahrlig
Categories Appetizer
Time 17m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Arrange shrimp in a single layer on a baking sheet.
- In a small bowl, combine paprika, Italian seasoning, Creole seasoning, garlic powder, and cayenne pepper. Sprinkle spice mixture on shrimp.
- Sprinkle Worcestershire sauce and lemon juice over shrimp.
- Evenly scatter butter slivers over shrimp.
- Bake 10 to 12 minutes. Broil for 1 to 2 minutes.
SPICY LIME GRILLED SHRIMP
Steps:
- Mix together the Cajun seasoning, lime juice, and vegetable oil in a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes.
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade.
- Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side.
Nutrition Facts : Calories 68.6 calories, Carbohydrate 2.2 g, Cholesterol 86.3 mg, Fat 2.3 g, Fiber 0.5 g, Protein 9.5 g, SaturatedFat 0.4 g, Sodium 632.5 mg, Sugar 0.1 g
GRILLED LIME SHRIMP
Make and share this Grilled Lime Shrimp recipe from Food.com.
Provided by ratherbeswimmin
Categories Spring
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the first 8 ingredients in a bowl.
- Add shrimp; toss to coat.
- Let stand at room temperature for 10 minutes to marinate.
- Thread shrimp on metal skewers; reserve marinade.
- Place skewered shrimp on grill over medium heat.
- Cook 3-7 minutes or until shrimp turn pink, turning once and brushing with marinade occasionally.
Nutrition Facts : Calories 147, Fat 8, SaturatedFat 1.1, Cholesterol 142.9, Sodium 933.5, Carbohydrate 2.7, Fiber 0.2, Sugar 0.2, Protein 15.7
GINGER-SOY-LIME MARINATED SHRIMP
Steps:
- Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
- Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.
OUTRAGEOUSLY GOOD BROILED SHRIMP!
I experienced the most wonderful broiled shrimp dinner at a local restaurant and created my version which is pretty darn close to their recipe. You will absolutely love these! Prep time includes cleaning and butterflying shrimp.
Provided by Marie
Categories High Protein
Time 40m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Butterfly shrimp and place on non-stick baking pan or line pan with aluminum foil for easier cleanup.
- Brush shrimp with melted butter.
- Sprinkle lightly with garlic salt.
- Mix together bread crumbs, Parmesan cheese and parsley.
- Sprinkle lightly over shrimp.
- Drizzle lightly with additional melted butter.
- Broil until light brown.
Nutrition Facts : Calories 447, Fat 17.5, SaturatedFat 8.8, Cholesterol 512.9, Sodium 2423, Carbohydrate 13.5, Fiber 0.7, Sugar 0.9, Protein 55.5
BROILED LIME SHRIMP
The amount of flavor in this delicious dish is truly amazing. The marinade is so easy but makes the dish great.-Mrs. Fayne Lutz, Taso, New Mexico
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 2-3 hours, turning occasionally. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Thread shrimp on metal or soaked wooden skewers. Grill, covered over medium heat or broil 3-4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink, basting cooked sides of shrimp frequently with reserved marinade. Serve shrimp over lettuce or cucumbers and sprinkle with red pepper if desired. ,
Nutrition Facts :
GINGER-LIME SHRIMP
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
- Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to each pan and turn the heat to high. When the foam subsides, invert a pie pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other pan of shrimp. Cook the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the ginger, lime juice and zest, mint, and basil to each pan, and shake to combine.
- Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.
GINGER-MINT GRILLED SHRIMP
For snappy, well-browned shrimp from the grill, follow just a few simple steps: Make sure they're very dry. (You can even let them air-dry in the fridge overnight.) Get your grill very hot, then cook the shrimp for longer on the first side to minimize overcooking. While you can use a heated grill basket, you don't need to; leaving the tails on means the shrimp won't slip through the grates. (By the way, eat those tails. They're a delicious, crispy bite.) Well-grilled shrimp need just a little brightness to balance their char: A squeeze of lemon or lime, or this herby-spicy mixture of ginger, mint and lime zest made in the style of gremolata, will do the trick.
Provided by Ali Slagle
Categories dinner, seafood
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare a charcoal or gas grill for two-zone cooking over high heat: For a charcoal grill, pour the coals onto one half of the grill. For a gas grill, heat all the burners, then turn off one of the end burners. (See Tips.)
- Meanwhile, pat the shrimp dry, then transfer to a medium bowl and season with 1 1/2 teaspoons salt and lightly coat with olive oil. Set aside. Coarsely chop the ginger, then add the mint and a pinch of salt. Finely chop the ginger and mint together until homogenous. Transfer to a small bowl, finely grate 1/2 teaspoon lime zest into the bowl, and mix to combine. Cut the lime into wedges for serving.
- When you're ready to grill, take the shrimp, mint-ginger mixture, lime wedges, a tightly folded paper towel soaked in olive oil, a serving platter and tongs to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Add the shrimp perpendicular to the grates over the flame and cook until well browned, about 2 to 4 minutes. Flip and cook until opaque throughout, 1 to 2 minutes. (See Tips.)
- Transfer the shrimp to the platter and toss with the mint-ginger mixture and a squeeze of lime.
PERFECT BROILED SHRIMP (FAST & EASY!)
Broiled shrimp is one of the best ways to cook it! It's easy and comes out juicy and perfectly seasoned. Add breading for an irresistible crunch!
Provided by Sonja Overhiser
Categories Main Dish
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the broiler.
- If frozen, thaw the shrimp.
- Pat the shrimp dry.
- Mince the garlic. In a medium bowl, toss with the shrimp with the olive oil, garlic, oregano, onion powder, and kosher salt*. Toss until fully combined. If using breadcrumbs, add them and toss until all shrimp are coated.
- Place the shrimp on a baking sheet in an even layer. (You can add a few additional pinches of breadcrumbs if there were places where they did not stick to the shrimp.) Place the baking sheet in the oven and broil until juicy and opaque, about 3 to 6 minutes, until juicy and opaque, rotating the tray as necessary for even cooking.
- Spritz with fresh lemon juice from lemon wedges, sprinkle with chopped parsley or cilantro, and serve immediately.
Nutrition Facts : Calories 210 calories, Sugar 0.8 g, Sodium 233.7 mg, Fat 8.3 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 9.7 g, Fiber 0.6 g, Protein 24.6 g, Cholesterol 182.5 mg
GRILLED SHRIMP (THE BEST RECIPE)
Easy grilled shrimp with marinade and seasoning of paprika, honey, butter and lemon. The best grilled shrimp recipe that takes only 15 mins to make.
Provided by Rasa Malaysia
Categories American Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Rinse the shrimp with cold running water. Drain and pat dry with paper towels.
- Marinate the shrimp with all the ingredients in the Grilled Shrimp Marinade. Stir to mix well. Set aside for 10-15 minutes.
- Fire up a grill. Place the shrimp on direct heat and grill for about 1-2 minutes on each side. Turn the shrimp over and grill for another 1-2 minutes. Turn another time and grill until they are cooked through, total time to grill shrimp is about 5 minutes.
- Remove grilled shrimp from the grill, serve immediately.
Nutrition Facts : Calories 255 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 270 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 26 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 1210 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
HONEY, GINGER, LIME, AND RUM GLAZED SHRIMP RECIPE
Steps:
- Combine the lime zest and juice, honey, rum, ginger, garlic, and cayenne in a saucepan and whisk until thoroughly blended.
- Bring the marinade to a boil over medium heat, cook 1 minute and let cool completely.
- Place the shrimp in a flat dish and pour half of the marinade onto them along with the olive oil. Cover and marinate in the refrigerate for at least one hour or as long as 8 hours.
- Preheat grill or set the top rack of your broiler. If you are broiling the shrimp, line a sheet pan with foil for easy cleanup.
- If you are skewering the shrimp, choose fast cooking veggies like 2-inch lengths of scallion, 1/2 inch slices of small zucchini or yellow squash, baby tomatoes, or bite-sized pieces of yellow pepper, and alternate them with the shrimp.
- Cook the kebabs for 2 to 3 minutes on each side.
- Toss shrimp with a sprinkle of salt and pepper. Grill or broil the shrimp for 1 minute, brush with the marinade and turn.
- Cook for an additional two minutes, basting generously with more marinade. The shrimp will be bright pink on the outside and white on the inside.
- Stir the chopped cilantro into the remaining glaze and pour over the shrimp while they are still hot, passing lime wedges on the side.
Nutrition Facts : Calories 367 kcal, Carbohydrate 70 g, Cholesterol 14 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, Sodium 126 mg, Fat 4 g, ServingSize 3 to 4 servings, UnsaturatedFat 3 g
BROILED SHRIMP WITH SPICY GINGER-LIME BUTTER
Steps:
- Preheat broiler. Melt butter in heavy small skillet over medium heat. Stir in ginger and cayenne. Remove from heat. Stir in lime juice and peel. Season ginger-lime butter to taste with salt and pepper.
- Place shrimp in bowl. Add ginger-lime butter; toss to coat. Transfer shrimp to small rimmed baking sheet. Broil until pink and just cooked through, about 2 minutes per side. Transfer shrimp to plate; drizzle with pan juices. Sprinkle with onions. Serve with lemon wedges.
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- Set oven to Broil setting. Thaw the frozen shrimp and pat dry with paper towels. Transfer the shrimp to a baking dish and season with salt and ground black pepper.
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- Prepare the achiote oil, in a small pot heat the vegetable oil until almost smoking, remove from the heat and carefully add in the annatto seeds. Allow to steep and cool completely before straining the oil and discarding the seeds.
- In a small mixing bowl, combine the julienned ginger, fish sauce, honey, sliced scallions, lime zest as well as achiote oil and stir to combine. Pour this over the shrimp and toss to coat. Cover and refrigerate for 1 hour.
- Remove marinated shrimp from the fridge and carefully skewer onto pre-soaked bamboo skewers. Cook on a well oiled grill on high heat for 2-3 minutes per side. At the same time, cut the zested limes into wedges and grill as well. Remove from the grill, squeeze the grilled lime juice over the shrimp, top with fresh cracked black pepper and serve.
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- Combine cilantro mixture and shrimp in a large zip-top plastic bag; seal and shake well. Refrigerate 30 minutes.
- Remove shrimp from bag; discard marinade. Thread 4 shrimp on each of 8 (8-inch) skewers. Place shrimp skewers on a grill rack coated with cooking spray; grill 5 minutes or until done, turning once.
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- Heat a large nonstick skillet over medium-high heat. Sprinkle both sides of fish with the remaining 1/2 teaspoon salt and black pepper. Coat pan with cooking spray. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates, and top each serving with 1 1/2 teaspoons butter mixture. Serve with lime wedges, if desired.
BROILED GARLIC AND LIME SHRIMP RECIPE - FOOD & WINE
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- Using a paring knife, slit each shrimp down the back through the shell; remove the dark intestinal vein. Spread the shrimp open and flatten them out. Arrange the butterflied shrimp in a single layer on a rimmed baking sheet, shell side down.
- In a saucepan, cover the garlic with water and simmer until softened, about 20 minutes; add more water if necessary. Drain and let cool, then finely chop.
- In a bowl, combine the garlic, butter, serranos, cilantro and lime juice. Brush the shrimp with the mixture; season with salt.
- Preheat the broiler. Broil the shrimp for 3 to 4 minutes, or just until cooked through. Transfer the shrimp to a platter and drizzle with any remaining butter. Serve with lots of paper napkins.
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