Recipes for "grilled shrimp"

Whisk olive oil, lime juice, tequila, garlic powder, Cajun seasoning, seasoned salt, and black pepper in a bowl; pour into a resealable plastic bag. Add shrimp, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 to 4 hours. Meanwhile, soak wooden skewers in a pan of water for 30 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove shrimp from marinade and shake off excess. Discard remaining marinade. Thread shrimp on the skewers, piercing once near the tail and once near the head.

Arrange the skewers on the preheated grill; cook until shrimp are bright pink on the outside and no longer transparent in the center, 6 to 8 minutes.

Combine olive oil, lime juice, peel, and cumin in small bowl. Thread shrimp onto skewers; season with salt and pepper. Brush shrimp with lime mixture. Grill until shrimp are cooked through, about 3 minutes per side, brushing occasionally with lime mixture. Roughly chop shrimp.

Combine taco ranch dressing, sour cream and shredded cheese included in the kit. Spread mixture over each tortilla; top with shrimp, salad greens and chips. Serve with favorite toppings, such as diced tomatoes, salsa, sliced olives and/or guacamole.

Combine shrimp, oil, cilantro, lime juice, garlic, tequila, cayenne pepper, and salt in a large bowl. Cover the bowl with plastic wrap; refrigerate for 30 minutes.

Preheat an outdoor grill for high heat and lightly oil the grate.

Remove shrimp from marinade and shake off excess; discard remaining marinade. Thread shrimp onto the prepared skewers.

Cook on the preheated grill until shrimp turn pink, 2 to 3 minutes per side.

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.

Mix together Cajun seasoning, lime juice, and oil in a resealable plastic bag. Add shrimp, coat with 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 shrimp from marinade; shake off excess. Discard remaining marinade.

Cook shrimp on the preheated grill until bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side.

Whisk together the honey, olive oil, basil, strawberry jam, red pepper flakes, garlic, red wine vinegar, lemon juice and white sugar in a small bowl. Place the apples and shrimp into a large resealable plastic bag. Pour the marinade over the shrimp and apples, seal the bag, and shake to coat; refrigerate for 30 minutes.

Preheat an outdoor grill for medium-high heat.

Thread the shrimp and apples alternately on 4 metal or soaked wooden skewers. Discard the remaining marinade.

Cook the skewers on the preheated grill until the shrimp are opaque, about 5 minutes per side.

Whisk oil, lime juice, lemon juice, and vinegar together in a large bowl. Add cilantro, parsley, basil, garlic, crushed red pepper, salt, and black pepper; mix thoroughly.

Add shrimp and toss to coat. Cover and refrigerate for 1 to 2 hours, tossing occasionally.

Preheat an outdoor grill for medium-high heat. Remove shrimp from marinade and shake off excess. Discard remaining marinade.

Place shrimp in a grill basket. Cook on the preheated grill, shaking the basket regularly, until shrimp are pink on the outside and opaque in the center, 5 to 6 minutes.

Combine water, soy sauce, brown sugar, honey, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until sauce has reduced and thickened slightly, 8 to 10 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread shrimp and pineapple alternately onto skewers and place on a platter.

Arrange skewers on the hot grate. Grill 2 to 3 minutes per side, or until shrimp is opaque and cooked through. Turn grill to low heat and brush sauce on both sides of skewers. Transfer to a serving platter and sprinkle with cilantro and sesame seeds.

Place mayonnaise, ketchup, creme fraiche, 1 tablespoon lemon juice, cider vinegar, brown sugar, paprika, salt, cayenne pepper, Worcestershire sauce, green onion, and parsley in a bowl. Whisk together until ingredients are well combined. Cover and refrigerate until thoroughly chilled, 2 to 3 hours.

Drizzle olive oil and juice from half a lemon over the shrimp just before grilling. Sprinkle with salt and smoked paprika. Gently but thoroughly toss until shrimp are coated.

Preheat an outdoor grill for high heat and lightly oil the grate.

Grill over hot coals until shrimp are pink and flesh is opaque, about 2 minutes per side. Transfer to a dish and refrigerate until shrimp are chilled, about 30 minutes. You can remove shrimp tails or leave them on.

Divide romaine lettuce among serving bowls. Arrange cherry tomatoes, avocado slices, and egg halves on top. Season with salt and pepper. Ladle on about 1/4 cup to 1/2 cup dressing on the vegetables, and top with the shrimp and sliced green onions. Drizzle additional dressing over the shrimp, if desired.

Combine jalapeños, lime zest, lime juice, and garlic in a blender. Add cilantro, coconut, oil, and soy sauce; blend until smooth.

Place shrimp in a large glass or ceramic bowl. Pour in marinade and toss to evenly coat. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove shrimp from marinade and gently shake off excess. Discard remaining marinade.

Thread shrimp onto skewers, piercing each shrimp near the head and tail.

Place skewers onto the preheated grill; cook until nicely browned on all sides and the meat is opaque, 2 to 3 minutes per side.

Mix together garlic powder, poultry seasoning, cayenne pepper, white pepper, and onion powder in a small bowl. Divide spice mixture in half.

Melt butter over low heat in a small skillet. Slowly stir in cream, milk, and 1/2 of the spice mixture. Continue cooking over low heat, stirring frequently, until slightly reduced and thickened to desired sauce consistency. Remove from heat and set aside.

Preheat a grill to high heat.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, 8 to 10 minutes. Drain and set aside.

Heat olive oil over medium-high heat in a large skillet. Carefully stir in wine and remaining spice mixture. Place chicken breasts in the skillet and cook until no longer pink in the center and juices run clear, 16 to 20 minutes. Remove from heat and set aside.

Lightly oil grill grate. Cook shrimp on the preheated grill until slightly opaque, 3 to 4 minutes.

Serve each chicken breast on a bed of linguine topped with grilled shrimp. Ladle generously with cream sauce. Garnish with Romano cheese.

Soak cured lemons briefly in a bowl with cold water to remove curing brine, about 10 minutes. Dry lemons with paper towels and finely mince.

Stir minced lemon, mayonnaise, tarragon, and lemon juice together in a bowl. Cover bowl with plastic wrap and chill aioli in the refrigerator until cold, at least 15 minutes.

Preheat an outdoor grill for high heat, and lightly oil the grate.

Put shrimp in a bowl. Drizzle olive oil and sprinkle paprika and salt over shrimp, stir to coat shrimp completely.

Cook shrimp on the preheated grill until they are bright pink on the outside and meat is no longer transparent in the center, about 2 minutes per side. Transfer shrimp to a plate and serve with lemon aioli.

Whisk beer and garlic together in a bowl; add shrimp and toss to coat. Transfer mixture to a resealable plastic bag, squeeze out excess air, and seal the bag. Place the bag in a bowl to catch any leaks; marinate in the refrigerator at least 2 hours.

Heat a cast-iron grill pan over medium-high heat until it begins to smoke. Remove shrimp from marinade; shake off any excess. Discard remaining marinade.

Add shrimp to grill pan; cook until shells turn pink and shrimp are opaque, about 5 minutes.

Preheat grill for medium heat and lightly oil the grate.

Stir chile-garlic sauce and honey together in a small bowl.

Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends.

Cook skewers on the preheated grill, frequently turning and basting with the sauce mixture, until shrimp are firm and pink on all sides, about 10 minutes.

Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.

Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.

Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.

Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.

Combine shrimp, olive oil, smoked paprika, granulated garlic, salt, and pepper in a large bowl. Toss to coat; let marinate for 15 minutes.

Preheat an outdoor grill or grill pan for high heat. Thread shrimp onto skewers if using an outdoor grill. Grill shrimp until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes per side; remove to a plate. Warm tortillas on the grill for about 10 to 15 seconds per side.

Chop shrimp into 1/2-inch pieces and place into a large bowl. Add lettuce, croutons, and Caesar dressing. Divide mixture down the center of each tortilla. Fold in the sides of the tortillas and then roll up tightly from the bottom. Cut wraps in half diagonally and serve.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Grill shrimp until they are bright pink on the outside and the meat is opaque, about 2 minutes per side. Let cool 10 minutes and transfer to a non-metal bowl.

Pour Italian dressing and lime juice over cooled shrimp and toss to coat. Add red bell peppers, onion, celery, and cilantro; mix lightly. Cover and refrigerate for 1 hour.

Place lettuce on a serving plate. Top with shrimp mixture and serve.

Whisk olive oil, lime juice, tequila, garlic salt, cumin, and black pepper together in a bowl until well blended; pour into a large resealable plastic bag. Add shrimp, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 1 to 4 hours.

Soak skewers in water to prevent burning, at least 30 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil the grate placed about 4 inches from the heat source.

Remove shrimp from marinade and shake off excess. Discard remaining marinade. Thread shrimp onto the prepared skewers, 5 to 6 per skewer.

Cook, uncovered, on the preheated grill until shrimp turn pink, 5 to 7 minutes, flipping once. Serve with lime wedges.

In a small bowl, whisk together the paprika through chipotle powder. In a larger bowl, toss shrimp with oil and then add the spices. Stir with a large spoon until evenly coated.

Cover and refrigerate for 30 minutes or up to overnight.

When ready to grill the shrimp, preheat a gas or charcoal grill for 15 to 20 minutes to high heat. If your grill has a thermometer, make sure it reads at least 500°F.

Add all the dressing ingredients except the salt to the bowl of a mini chopper or a blender. Pulse 3 to 5 times until the ingredients are broken down a bit, and then blend on high to create a creamy consistency. (The dressing may be made up to two days ahead and stored in the refrigerator.) Taste, and add salt as needed.

In a small bowl, toss black beans with two teaspoons oil and salt and pepper to taste.

Shake off excess marinade and thread the shrimp into two metal skewers. Using two skewers makes the shrimp easy to flip on a very hot grill.

When your gas or charcoal grill is hot, use tongs to oil the grill grates with a small folded piece of paper towel dipped in oil.

Place the skewers on the grill. Using tongs, press down gently on the skewers to encourage pretty grill marks and awesome charred flavor.

Flip the skewers after about 3 minutes and finish cooking on the other side for 1 to 3 minutes, or until the shrimp are opaque almost all the way through. They will continue cooking for a few minutes after they’re off the grill.

Divide the rice between four bowls, then top each bowl with black beans, corn, tomatoes, radishes, romaine, avocado, and shrimp.

Serve with small bowls of limes, chopped chilies, and chopped cilantro.

In a medium bowl, use a wooden spoon to toss shrimp with kosher salt and ground turmeric until combined. Keep covered with plastic wrap or foil in the fridge while you prepare the spice paste.

In a small skillet over medium heat, add 1 teaspoon canola oil. Wait 1 minute, add the chiles, and use tongs to turn them every 30 seconds. Toast chiles until aromatic and softened, about 1 1/2 to 2 minutes. Remove chiles from the pan and set aside.

Reduce the heat to medium-low. Add the coconut powder and stir occasionally until toasted all over and light golden brown, about 2 minutes. Remove from the heat and set aside. Wipe the skillet clean.

Karishma Pradhan / Simply Recipes

Karishma Pradhan / Simply Recipes

Wear gloves and use scissors to remove the stem, squeeze out the seeds, and remove the membrane of the chile.

Roughly chop the chiles, then place them into a small spice grinder or food processor and grind into a powder the texture of finely crushed chile flakes.

Avoid inhaling while grinding, as it can irritate your nose and throat and cause a lot of sneezing!

Measure out 1 1/2 teaspoons chili powder for a mild spice/heat and 1 tablespoon for medium spice/heat. (Any remaining chili powder can be kept in the fridge up to 1 week and sprinkled on dishes as a condiment).

Karishma Pradhan / Simply Recipes

Karishma Pradhan / Simply Recipes

Place the chili powder, coconut powder, coriander seeds, garlic, shallot, tamarind paste, and water in a small food processor. Grind until smooth (it’s okay to have a few residual minced pieces of garlic, but otherwise the texture should be quite homogeneous).

Karishma Pradhan / Simply Recipes

Karishma Pradhan / Simply Recipes

Set the cleaned skillet to medium heat and add 2 tablespoons canola oil. Add the paste in and cook, 1 1/2 to 2 minutes or until the color slightly darkens from orange to burnt orange. The paste should have thickened slightly and begun lightly sticking to the pan. Remove the paste and let cool to room temperature, about 20 minutes.

Karishma Pradhan / Simply Recipes

Meanwhile, pre-heat a gas grill on direct, medium-high heat (aim for 400°F to 450°F). If using wooden skewers, soak them in a bowl of water for at least 20 minutes.

Remove the bowl of shrimp from the fridge and use a wooden spoon to stir in the paste until evenly coated.

Karishma Pradhan / Simply Recipes

Thread shrimp onto skewers, leaving at least 1/2-inch of space between each piece.

Karishma Pradhan / Simply Recipes

Dip a paper towel in a bit of canola oil until soaked, then use tongs to rub the oil onto the grill grates.

Place the skewers on the grill. Cook for 2 minutes, or until shrimp are seared on the bottom. With tongs, flip the skewers, and cook for another 2 to 3 minutes or until shrimp are opaque and fully cooked. Remove from the grill using tongs and transfer to a serving plate.

Karishma Pradhan / Simply Recipes

Garnish the shrimp with cilantro and serve immediately with lemon wedges on the side.

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Karishma Pradhan / Simply Recipes

In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.

Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.

Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.

Preheat your grill to medium-high heat. If you are using gas, turn your burners on medium-high and allow to preheat. If you are using charcoal, prepare for direct heat grilling.

In a glass jar with a lid, combine the lime juice, minced cilantro, mustard, sugar, olive oil, and a pinch of salt and black pepper. Add the lid and shake well to combine all of the ingredients. Set aside.

The vinaigrette can be made in advance and stored in the fridge. It’s best served at room temperature. If you have leftover dressing, it will keep fine in the fridge for a week.

If you store the vinaigrette in the fridge, that’s fine, but it will probably separate. If you let it warm up on the counter before serving and give it a shake, it’ll come right back to life.

Simply Recipes / Nick Evans

Drizzle the peppers and onions with olive oil. Season with a pinch of salt and pepper and using tongs add to your preheated grill.

Grill the vegetables for 4-5 minutes per side until they are well charred and tender. Using tongs, remove from the grill and let cool. Roughly chop the vegetables for the salad.

Simply Recipes / Nick Evans

In a large bowl, add the shrimp. Drizzle with olive oil and season with chili powder, garlic powder, salt, and pepper. Then skewer the shrimp, dividing them between 4 skewers. If you use wooden/bamboo skewers, make sure to soak them well so they don’t burn completely on the grill.

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Add shrimp skewers to grill (I recommend lightly oiling grill to prevent sticking) and grill for 2-3 minutes per side. The shrimp are done when they are pink and no longer translucent in the center. Remove shrimp from grill and serve them as soon as possible.

Simply Recipes / Nick Evans

Add the romaine lettuce into a large serving plate or bowl and drizzle with a tablespoon or two of the vinaigrette. Top with chopped, grilled vegetables, grilled shrimp, sweet corn, avocado, cherry tomatoes, scallions, and crumbled Cotija cheese.

Serve.

Leftover salad ingredients are best stored separately and without dressing. Shrimp will keep in the fridge for 2-3 days. If you do have salad that is dressed, it will keep okay for 1 day in the fridge, but the texture will change.

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Simply Recipes / Nick Evans