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
GARLIC & HERB ROASTED SHRIMP
Steps:
- Preheat the oven to 400 degrees.
- Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
- Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.
~ SPICY HERB BROILED SHRIMP ~
Another awesome shrimp recipe. This can be served as an appetizer or main dish. Serve with lemon slices. This is my own concoction. Enjoy!
Provided by Cassie *
Categories Seafood
Time 15m
Number Of Ingredients 7
Steps:
- 1. Peel, devein and rinse shrimp. Pat dry in paper towels.
- 2. In a small saucepan, over low heat, melt butter. Stir in all other ingredients, except for shrimp...stirring often for about 3 minutes. Make sure not to burn. Remove from heat.
- 3. Place the shrimp on a broiler pan and brush generously with the butter mixture.
- 4. Broil about 5 inches from broiler flame, for 3 - 5 minutes or until turn pink, then turn and brush again with butter, turning one last time and buttering.
- 5. Plate and pour any remaining seasoned butter over the shrimp. Serve with lemon slices.
CHEF JOHN'S GRILLED GARLIC AND HERB SHRIMP
This grilled garlic and herb shrimp recipe is very easy, IF you can just walk out into the backyard, and pick a handful of your own fresh, green sprigs. However, these are so amazingly delicious, if you don't have a garden, then do splurge and buy a bunch of all the herbs. And get the extra large shrimp so they can grill longer and get maximum caramelization.
Provided by Chef John
Categories Seafood Shellfish Shrimp
Time 3h
Yield 6
Number Of Ingredients 16
Steps:
- Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes.
- Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable.
- Place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter.
- Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 1.9 g, Cholesterol 230.4 mg, Fat 12.6 g, Fiber 0.7 g, Protein 25.1 g, SaturatedFat 1.9 g, Sodium 772.5 mg, Sugar 0.1 g
SPICY GRILLED SHRIMP
Steps:
- Preheat grill for medium heat.
- In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
- Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.
Nutrition Facts : Calories 163.6 calories, Carbohydrate 2.7 g, Cholesterol 230.4 mg, Fat 5.9 g, Fiber 1.1 g, Protein 25.1 g, SaturatedFat 1 g, Sodium 585.7 mg, Sugar 0.1 g
CAJUN-STYLE BROILED SHRIMP
Shrimp, the most versatile seafood, is now the most popular in America, and there is no wrong way to eat it. Wild shrimp from the Pacific or the Gulf of Mexico is a treat if you can find it. Fresh local shrimp from Maine or the Carolinas is an even rarer gem. (These are all preferable from a sustainability perspective.) A vast majority, of course, is farmed and frozen. If you buy it ''individually quick frozen'' in resealable bags, you can take out only as many as you want and thaw them by leaving the shrimp in the fridge for 24 hours or running them under cool water for an hour or less. Here, it is made Cajun with cayenne, paprika and garlic and quickly broiled.
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 15m
Number Of Ingredients 9
Steps:
- Turn on the broiler, and put the rack close to heat.
- Mash 1 garlic clove with 1 teaspoon salt until it forms a paste.
- Add to it 1/2 teaspoon cayenne, 1 teaspoon paprika, 1 tablespoon lemon juice, 2 tablespoons olive oil and lots of black pepper.
- Rub paste all over 1 1/2 pounds peeled shrimp.
- Broil, 2 to 3 minutes per side.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 964 milligrams, Sugar 0 grams, TransFat 0 grams
GRILLED HERB SHRIMP
Steps:
- Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
- Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.
SPICY GRILLED SHRIMP
Steps:
- Combine the ingredients for the marinade. Add the shrimp, cover, and chill for approximately 3 hours.
- Meanwhile, combine the spice rub ingredients and set aside.
- To cook: Remove the shrimp from the marinade, skewer onto bamboo skewers, and season with a pinch of the spice rub. Preheat a grill pan over medium-high heat and grill the shrimp for 2 1/2 minutes on each side.
4 MINUTE SPICY GARLIC SHRIMP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 17m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.
AMAZING SPICY GRILLED SHRIMP
Steps:
- Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
- Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
- Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.
Nutrition Facts : Calories 320 calories, Carbohydrate 4.1 g, Cholesterol 230.4 mg, Fat 22.8 g, Fiber 0.3 g, Protein 25.1 g, SaturatedFat 3.5 g, Sodium 827.3 mg, Sugar 1.4 g
SPICY GRILLED SHRIMP
This Mark Bittman recipe from 1999 is big on flavor, but not too much effort. The hardest part is preparing the grill. It calls for just a few spices - garlic, lemon, paprika and cayenne - to yield an intense flavor. Feel free to adjust the cayenne to taste, and pay close attention to your paprika: For best results, make sure it's fresh. If it doesn't taste vibrant and smoky, it's time to buy more.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Start a charcoal or gas grill, or heat the broiler. Make the fire as hot as it will get, and put the rack close to the heat source.
- Mince garlic with salt; mix with cayenne and paprika, then make into a paste with olive oil and lemon juice. Smear paste on shrimp. Grill or broil shrimp, 2 to 3 minutes a side, turning once. Serve immediately or at room temperature, with lemon wedges.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 1 gram, Sodium 1124 milligrams, Sugar 0 grams, TransFat 0 grams
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