Best Key West Shrimp Recipes

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KEY WEST SHRIMP BOIL WITH KEY LIME MUSTARD SAUCE



Key West Shrimp Boil with Key Lime Mustard Sauce image

Absolutely the last shrimp boil recipe you'll ever need! These can be served immediately or chilled and served cold.

Provided by SAVVYHOSTESS

Categories     Seafood     Shellfish     Shrimp

Time 2h22m

Yield 6

Number Of Ingredients 14

1 cup mayonnaise
½ cup lime juice
3 tablespoons Dijon mustard
1 teaspoon white sugar
2 dashes hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste
2 (12 fluid ounce) cans or bottles beer
1 lemon, juiced
2 tablespoons seafood seasoning (such as Old Bay®)
12 dashes hot pepper sauce (such as Tabasco®), or to taste
1 tablespoon chopped garlic
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
3 pounds raw shrimp, or to taste

Steps:

  • Stir mayonnaise, lime juice, Dijon mustard, sugar, and hot pepper sauce together in a bowl until smooth; season with salt and pepper.
  • Cover bowl with plastic wrap and refrigerate mustard sauce for at least 2 hours.
  • Mix beer, lemon juice, seafood seasoning, hot pepper sauce, garlic, cayenne pepper, and black pepper together in a saucepan; bring to a boil and add shrimp. Cook shrimp just until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes; drain immediately.

Nutrition Facts : Calories 508.6 calories, Carbohydrate 10 g, Cholesterol 359.4 mg, Fat 31.1 g, Fiber 0.2 g, Protein 38.2 g, SaturatedFat 4.9 g, Sodium 1341.9 mg, Sugar 1.5 g

KEY WEST PINK SHRIMP AND FLORIDA SPINY LOBSTER TAILS SERVED WITH HOT KEY LIME BUTTER



Key West Pink Shrimp and Florida Spiny Lobster Tails served with Hot Key Lime Butter image

About 80% of vacationers ask me how I cook seafood now compared to when I lived in Minneapolis, Minnesota. I tell them, not much has changed except that I am a much happier cook. This recipe is sure to be a hit around your dinner table this holiday season! Serve with pasta or rice.

Provided by RyanVF

Categories     Seafood     Shellfish     Lobster

Time 40m

Yield 4

Number Of Ingredients 9

½ cup butter, softened
1 tablespoon hot pepper sauce
1 ½ tablespoons key lime juice
2 tablespoons butter
2 pounds medium Key West pink shrimp, peeled and deveined
4 small spiny lobster tails, meat removed from shell and coarsely chopped
1 pound fresh mushrooms, sliced
1 ½ teaspoons minced garlic
¼ cup white wine

Steps:

  • Mix 1/2 cup of butter with hot pepper sauce and Key lime juice in a small bowl; cover with plastic wrap and refrigerate for at least 3 hours.
  • Melt 2 tablespoons butter in a large non-stick skillet over medium-high heat; stir in shrimp and lobster tails. Cook and stir until shrimp just turn pink, 2 to 3 minutes.
  • Reduce heat to medium and stir in the mushrooms, garlic, and white wine; continue to cook and stir until the mushrooms have released their liquid and are tender, about 5 more minutes.
  • Remove from heat and stir in the Key lime juice mixture until melted.

Nutrition Facts : Calories 557.8 calories, Carbohydrate 6.2 g, Cholesterol 485.6 mg, Fat 31.6 g, Fiber 1.2 g, Protein 59.1 g, SaturatedFat 18.9 g, Sodium 1036.8 mg, Sugar 2.2 g

KEY WEST SHRIMP ESCABECHE



Key West Shrimp Escabeche image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

3 1/4 cups unsweetened coconut milk
1/2 cup plus 1 tablespoon lime juice
5 tablespoons kosher salt
5 tablespoons sugar
2 1/2 tablespoons white distilled vinegar
4 to 6 tomatillos
3 ears corn, left in husks
1 pound shrimp (no smaller than 16/20 per pound), peeled and deveined
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 Fresno chiles, sliced thin
1 bunch fresh cilantro, leaves only, sliced very thin
1/2 red onion, thinly sliced

Steps:

  • For the marinade: Combine coconut milk, lime juice, salt, sugar and vinegar in a bowl and mix well.
  • For the escabeche: Preheat a grill to medium heat.
  • Grill the tomatillos until well caramelized and soft, then chop. Grill the corn in the husks, then shuck and slice kernels from the cobs. (Keep the grill on.)
  • Place shrimp in a bowl and sprinkle with olive oil and salt and pepper. Place shrimp on the grill and cook until caramelized and pink but still not cooked all the way through, 2 to 3 minutes per side. Pull from grill and let cool. Carefully slice shrimp lengthwise down the back. Add shrimp to a large bowl, then add the tomatillos, corn, chiles, cilantro, onion and marinade. Mix thoroughly and immediately serve.

KEY WEST SHRIMP



Key West Shrimp image

The recipe says this serves 4 people but this amount feeds my husband and me. Usually double or triple the amounts if anybody else wants any.

Provided by ratherbeswimmin

Categories     < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

1 3/4 lbs unpeeled large raw shrimp
3 (12 ounce) cans beer
2 tablespoons Old Bay Seasoning or 2 tablespoons crab boil seasoning (use powdered crab boil, not liquid)
3/4 cup fat-free mayonnaise
1/4 cup Dijon mustard
1/4 cup key lime juice (fresh or bottled)
1/4 teaspoon fresh ground pepper

Steps:

  • To make Key Lime Mustard: add all ingredients to a small bowl; stir well to combine; refrigerate until ready to serve.
  • To make shrimp: rinse and drain shrimp.
  • Add beer and Old Bay seasoning to a large pot; bring to a boil; add shrimp.
  • Cook 3-5 minutes or until shrimp turn pink.
  • Drain shrimp Serve immediately with Key Lime Mustard.

Nutrition Facts : Calories 608.3, Fat 7.9, SaturatedFat 1, Cholesterol 510.1, Sodium 3343.8, Carbohydrate 38.9, Fiber 3.1, Sugar 7.3, Protein 58.2

KEY WEST GARLIC SHRIMP WITH PINEAPPLE MANGO RELISH



Key West Garlic Shrimp With Pineapple Mango Relish image

Make and share this Key West Garlic Shrimp With Pineapple Mango Relish recipe from Food.com.

Provided by mariposa13

Categories     Healthy

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
2 garlic cloves, crushed
1/2 teaspoon fresh ground black pepper
24 large shrimp, peeled and deveined
8 large scallions, trimmed to 8inch lengths
skewer, soaked in water
1 ripe mango (~12 oz)
8 ounces canned pineapple chunks in juice
1/3 cup chopped red bell pepper
1/4 cup thinly sliced scallion
2 tablespoons honey
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1/8 teaspoon hot red pepper sauce

Steps:

  • Start fire in grill (or turn on broiler).
  • In small bowl, stir oil, garlic, and pepper to mix. Set aside.
  • Arrange shrimp on skewers.
  • Place shrimp skewers on hot grill rack, brush with oil mixture, cook 1-2 min on each side until pink and cooked through.
  • Cook scallions 2-3 min, without turning, until lightly charred and tender.
  • PINEAPPLE-MANGO RELISH:.
  • Peel mango, and cut into 1/4inch chunks. Drain pineapple.
  • Combine all in medium sized bowl.
  • Toss thoroughly to mix.

Nutrition Facts : Calories 188.5, Fat 4.1, SaturatedFat 0.6, Cholesterol 64.3, Sodium 86.7, Carbohydrate 32.6, Fiber 3.3, Sugar 26.5, Protein 8.8

KEY WEST SHRIMP CAKES WITH CREAM SAUCE



KEY WEST SHRIMP CAKES WITH CREAM SAUCE image

Categories     Shellfish

Yield 8

Number Of Ingredients 15

1 lb. tiger shrimp frozen, deveined in shell (or peeled, deveined, raw shrimp)
2 whole key limes
1/4 of a whole red pepper
1/4 of a whole yellow pepper
1 long red finger pepper (more or less to taste), remove green top
1/4 of a whole medium red onion
1 green onion, cleaned and trimmed
5 sprigs of parsley, remove leaves and discard stems
Juice of 1 key lime
2 whole eggs
1 teaspoon whole grain Dijon mustard
1-1/2 cups course bread crumbs from day old French bread
1/4 cup whipping cream
Salt and pepper to taste
Olive oil for frying

Steps:

  • Fill a medium-sized pot with water and bring to a boil. Cut 2 whole limes in half, squeeze juice into pot of water, and throw in the rinds. Cook shrimp in water for 3 to 4 minutes. Rinse and peel. Place peppers, onions and parsley in the bowl of food processor and pulse 3 or 4 times for a very coarse chop. Add shrimp, lime juice, eggs, mustard, bread, crumbs, cream, salt and pepper to food processor bowl and pulse 3 or 4 times until ingredients are just mixed and shrimp are very coarsely chopped. Form the mixture into 10 patties (about 1/4 cup of mixture for each patty). Fry in 1 inch of olive oil until golden on both sides. Place on a platter and keep warm in a low temperature oven. Make the Cream Sauce: Pour tequila in a deep saucepan. Place over medium heat and warm; do not boil. Remove pan from heat and place on cold burner. Carefully, with a long lighter (like the ones used to light grills), light the tequila and let it burn out. Place pan back on heat and pour in the cream. Let cream boil until reduced by half. Stir with a whisk to keep it from burning. When reduced, remove fan from heat and whisk in the 4 tablespoons of butter one at a time. Serve immediately with Shrimp Cakes

KEY WEST SHRIMP BOIL WITH KEY LIME MUSTARD SAUCE



Key West Shrimp Boil With Key Lime Mustard Sauce image

Make and share this Key West Shrimp Boil With Key Lime Mustard Sauce recipe from Food.com.

Provided by Savvy Hostess

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

2 -3 lbs raw shrimp
2 (12 ounce) cans beer
1 lemon, juice of
2 tablespoons Old Bay Seasoning
1 tablespoon chopped garlic
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
12 dashes Tabasco sauce
1 cup mayonnaise, with
1 teaspoon sugar, added
3 tablespoons Dijon mustard or 3 tablespoons spicy brown mustard
1/2 cup lime juice
3 dashes Tabasco sauce
salt and black pepper

Steps:

  • For Shrimp Boil, add all ingredients to a large stock pot. Bring to boil and add shrimp. Stir and cook until JUST pink -- around 2 minutes.
  • Strain in colander. At this point, you can either chill them down or serve warm.
  • For the Key Lime Mustard Sauce, mix all ingredients in a small bowl. Chill for at least 2 hours, or longer.

Nutrition Facts : Calories 382.3, Fat 16, SaturatedFat 2.4, Cholesterol 240.6, Sodium 597.1, Carbohydrate 19.3, Fiber 0.5, Sugar 4, Protein 32.2

PINEAPPLE HONEY GRILLED KEY WEST SHRIMP



Pineapple Honey Grilled Key West Shrimp image

My version of a recipe found online. I love grilled pineapple and this went great with my toasted coconut rice pilaf and spice rubbed grilled chicken! The shrimp was tender and juicy! If using wooden skewers make sure you soak them in cold water for at least 30 minutes. You could add some crushed red pepper or hot sauce to the marinade for some kick:-0

Provided by carmenskitchen

Categories     Healthy

Time 13m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs florida key west shrimp, peeled and deveined
1 cup fresh pineapple, cut into chunks
1 red bell pepper, cut into chunks
1 red onion, quartered
2 tablespoons fresh key lime juice
2 tablespoons olive oil
2 tablespoons honey or 2 tablespoons agave nectar
1 tablespoon garlic, minced
3 -4 green onions, diced white and light green parts only
2 teaspoons soy sauce

Steps:

  • Arrange shrimp, pineapple chunks, bell pepper and onion on wooden skewers and place in a flat bottom glass casserole dish.
  • In a small bowl, combine lime juice, oil, honey, garlic, green onions and soy sauce, whisking until honey is dissolved, reserving one ounce for basting during cooking.
  • Pour the remaining marinade over shrimp skewers. Cover and refrigerate for 1 hour.
  • Place skewers on grill about 6 inches from coals or gas flame. Cook for 3 to 4 minutes on each side until shrimp are opaque and pineapple begins to brown; baste with reserved marinade before turning.

Nutrition Facts : Calories 320.6, Fat 9.9, SaturatedFat 1.5, Cholesterol 259.2, Sodium 424.6, Carbohydrate 22, Fiber 1.9, Sugar 15.1, Protein 36.1

KEY WEST GRILLED CHICKEN (OR SHRIMP) RECIPE - (4.3/5)



Key West Grilled Chicken (or Shrimp) Recipe - (4.3/5) image

Provided by á-9933

Number Of Ingredients 0

Steps:

  • In a small bowl combine soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves (shrimp) into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes. For a slightly zestier version, add a teaspoon of freshly chopped cilantro to the marinade. Grill on medium high heat for 6 to 8 minutes on each side, until juices run clear. Shrimp will take 2-4 minutes to grill.

KEY WEST SHRIMP BOIL WITH KEY LIME MUSTARD SAUCE RECIPE



Key West Shrimp Boil with Key Lime Mustard Sauce Recipe image

This shrimp boil recipe comes with a bonus dipping sauce recipe, using beer, lemon juice, and lime juice to make tasty shrimp and dip for your shrimp lovers.

Provided by @MakeItYours

Number Of Ingredients 16

Key Lime Mustard Sauce:
1 cup mayonnaise
1/2 cup lime juice
3 tablespoons Dijon mustard
1 teaspoon white sugar
2 dashes hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste
Key West Shrimp Boil:
2 (12 fluid ounce) cans or bottles beer
1 lemon, juiced
2 tablespoons seafood seasoning (such as Old Bay®)
12 dashes hot pepper sauce (such as Tabasco®), or to taste
1 tablespoon chopped garlic
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
3 pounds raw shrimp, or to taste

Steps:

  • Stir mayonnaise, lime juice, Dijon mustard, sugar, and hot pepper sauce together in a bowl until smooth; season with salt and pepper. Cover bowl with plastic wrap and refrigerate mustard sauce for at least 2 hours. Mix beer, lemon juice, seafood seasoning, hot pepper sauce, garlic, cayenne pepper, and black pepper together in a saucepan; bring to a boil and add shrimp. Cook shrimp just until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes; drain immediately.

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