SPICY BAKED SHRIMP
Steps:
- Combine first 7 ingredients in 9x13-inch baking dish. Add shrimp and toss to coat. Refrigerate 1 hour.
- Preheat oven to 450°F. Bake until shrimp are cooked through, stirring occasionally, about 10 minutes. Garnish with lemon wedges and serve shrimp with French bread.
ALMOST-FAMOUS SPICY FRIED SHRIMP
When Bang Bang Shrimp first hit the menu at Bonefish Grill eight years ago, it was a flop. The dish - crunchy fried shrimp in Thai chili sauce - wasn't the problem. The name was. After chain founder Tim Curci changed the name from Creamy Spicy Shrimp to Bang Bang Shrimp, the appetizer became the restaurant's best-selling dish. And as the shrimp exploded in popularity, so did Bonefish Grill. The chain now has more than 150 locations across the country. Regulars everywhere have a nickname for the signature snack: They just order a "Bang." Many of these fans, including Lori Piscopo from Valley Township, PA, wrote to us asking for the recipe, and while Curci remained tight-lipped on the details, Food Network Kitchens managed to create this perfect imitation.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
- Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
- Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
- Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.
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.
SPICY BAKED SHRIMP
Make and share this Spicy Baked Shrimp recipe from Food.com.
Provided by ratherbeswimmin
Categories Spring
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 7 ingredients.
- Layer shrimp and lemon slices in a 13x9 inch baking dish.
- Top with sauce.
- Bake at 400 degrees for 20 minutes or until shrimp turn pink, stirring once.
- Remove shrimp, reserving sauce.
- Serve shrimp with reserved sauce and French bread.
SWEET AND SPICY SHRIMPS
Homemade and delicious Korean-influenced marinated and glazed sweet and spicy shrimp. Serve with salad, or over rice, pasta, or potatoes. Garnish with more sesame seeds.
Provided by Sandra's Easy Cooking
Categories World Cuisine Recipes Asian Korean
Time 52m
Yield 2
Number Of Ingredients 12
Steps:
- Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl to make marinade.
- Place shrimp in a large resealable plastic bag; pour in marinade. Seal the bag and shake to coat shrimp. Place in refrigerator and marinate for 15 to 20 minutes.
- Heat a skillet over medium-high heat; add shrimp. Cook, turning and basting a few times with leftover marinade, 5 to 7 minutes. Transfer shrimp to a bowl, reserving oil in the skillet.
- Pour 3 tablespoons of the marinade and gochujang to the skillet over medium heat. Cook and stir until thickened, about 2 minutes. Brush glaze over cooked shrimp or use as a dip. Sprinkle the remaining minced scallion on top.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 19.2 g, Cholesterol 345.1 mg, Fat 5.7 g, Fiber 1.7 g, Protein 42.3 g, SaturatedFat 1.1 g, Sodium 2586.1 mg, Sugar 5.8 g
GREEK-SPICED BAKED SHRIMP
These saucy shrimp spiked with cinnamon, allspice, and feta quickly disappeared in our test kitchen. Have plenty of bread on hand for sopping up the juices.
Provided by Andrea Albin
Categories Tomato Bake Low Cal High Fiber Dinner Feta Shrimp Healthy Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F with rack in middle.
- Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring, 30 seconds. Add chopped tomatoes with juice and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes. Remove from heat.
- Season shrimp with 1/8 teaspoon salt, then stir into tomato sauce. Transfer to a 2-quart shallow baking dish and top with feta. Bake until just cooked through, 18 to 20 minutes. Serve sprinkled with dill.
SPICY BAKED SHRIMP
We make this at least once a month. I think it is originally from long, long ago Bon Apetit magazine, I clipped out the recipe and have it pasted in a cooking scrap-book. Prep time does NOT include peeling and deveining the shrimp as many stores now sell shrimp all cleaned up for you and ready to prepare! Prep time DOES include time for marinating. Keep in mind, many Creole and Cajun Seasonings can be salty, so you may want to adjust for that in regards to the recipe in general or the use of soy sauce!
Provided by Crabzilla
Categories Very Low Carbs
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first seven ingredients in a 9x13 inch baking pan.
- Add shrimp and toss to coat.
- Refrigerate and let marinate for about an hour.
- Preheat oven to 450 degrees.
- Bake until shrimp are cooked through, stirring occasionally, about 10 minutes.
- Garnish with lemon wedges and serve shrimp with a loaf of French bread.
Nutrition Facts : Calories 380.5, Fat 29, SaturatedFat 4.1, Cholesterol 172.8, Sodium 421.5, Carbohydrate 6.4, Fiber 0.1, Sugar 4.6, Protein 23.7
SPICY BAKED SHRIMP
Steps:
- Whisk olive oil, Cajun seasoning, lemon juice, parsley, honey, soy sauce, and cayenne pepper together in a large glass or ceramic bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
- Preheat the oven to 450 degrees F (230 degrees C). Spray a baking dish with cooking spray.
- Transfer shrimp into the prepared baking dish and pour any remaining marinade over top.
- Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, about 10 minutes.
Nutrition Facts : Calories 357.4 calories, Carbohydrate 7.1 g, Cholesterol 172.6 mg, Fat 28.2 g, Fiber 0.5 g, Protein 19.2 g, SaturatedFat 4 g, Sodium 1136.6 mg, Sugar 4.6 g
SPICY BAKED SHRIMP
I have been using this recipe since 1992 and don't remember where I got it. It is easy to prepare and is a real favorite with my family.
Provided by Gladys P.
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Clean and devein shrimp.
- Combine first 7 ingredients ( Olive oil through caynne pepper ) in mixing bowl and mix well with a wire whisk.
- Place shrimp in a 9 x 13 inch baking dish and pour in the marinade, toss well to coat the shrimp well.
- Cover and refrigerate for 1 hour.
- Preheat oven to 450 degrees.
- Remove shrimp from refrigerator but DO NOT drain off marinade.
- When oven is to temperature bake shrimp until cooked through, stirring often, about 10 minutes.
- Serve shrimp and sauce in individual au gratin dishes and garnish with lemon wedges.
- Serve with hot crusty French bread - try dipping bread into the sauce. Good !
Nutrition Facts : Calories 340.5, Fat 28.2, SaturatedFat 3.9, Cholesterol 143.2, Sodium 896.7, Carbohydrate 6.3, Fiber 0.1, Sugar 4.6, Protein 16.1
EASY SPICY BAKED CAJUN SHRIMP
Whenever I make this for friends I usually triple the recipe, everyone fights over the last shrimp lol! Serve this with a long crusty baguette and lemon wedges. Plan ahead the shrimp needs to marinate for 1 hour. recipe#186029 works great for this!
Provided by Kittencalrecipezazz
Categories Cajun
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Butter a 13 x 9-inch baking dish.
- In a bowl combine the oil, Cajun seasoning, lemon juice, parsley, honey and soy sauce.
- Pour over the shrimp and toss to coat; cover and chill for 1 hour.
- Set oven to 450°F.
- Bake the shrimp in the sauce/marinade for about 10 minutes, or until the shrimp are cooked through.
- Serve with lemon wedges and crusty bread.
CHEF JOHN'S SPICY SHRIMP CAKES
I love Asian-style fish or shrimp cakes but almost never order them because I find there's too much filler or 'binder.' So if you want to enjoy shrimp cakes in their most pure form, give this recipe a try. It takes just a few minutes if you use your food processor. These little fried cakes are delicious served with Thai chili sauce.
Provided by Chef John
Categories Appetizers and Snacks Seafood Shrimp
Yield 8
Number Of Ingredients 11
Steps:
- Place shrimp, garlic, cilantro, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper into the bowl of a food processor. Pulse on and off until mixture begins to break down. Scrape down the sides. Continue processing until mixture is very smooth but not pureed and moves around the bowl as a mass. Transfer to a bowl. Cover with plastic wrap; press wrap against the surface of the shrimp paste. Refrigerate until mixture is chilled, 1 to 2 hours.
- Place panko crumbs on a plate. Scoop out equal size portions of shrimp and roll them around on the crumbs to coat. Shape into thin patties. Do this in batches.
- Heat oil in skillet over medium-high heat. When oil is hot, cook cakes in batches. Fry until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels.
Nutrition Facts : Calories 302.3 calories, Carbohydrate 20.7 g, Cholesterol 156.9 mg, Fat 16.8 g, Fiber 0.4 g, Protein 20.4 g, SaturatedFat 2.7 g, Sodium 579.5 mg, Sugar 0.7 g
SPICY SHRIMP
Not too hot but full of flavor, these shrimp are one of a kind. They're easy to make and take to parties, where they'll impress the other guests. -Bob Gebhardt, Wausau, WI.
Provided by Taste of Home
Categories Appetizers Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 12-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp; drain. Stir in the butter, seafood seasoning, mustard, chili powder, pepper, hot sauce, basil, oregano and thyme. Cook over low heat for 5 minutes. Add garlic; cook 1 minute longer. Remove from heat and stir in shrimp., Bake, uncovered, at 375° until shrimp turn pink, 20-25 minutes, stirring twice.
Nutrition Facts : Calories 490 calories, Fat 45g fat (24g saturated fat), Cholesterol 265mg cholesterol, Sodium 1464mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.
KUNG PAO SHRIMP
The name of this dish is now written in English as gong bao shrimp, and this recipe takes inspiration from the American Chinese versions that come from the Sichuan Province of China. Here, flashes of chile heat shine in a glossy swirl of a salty, sour and sweet sauce. With a confetti blend of shrimp, peppers and peanuts, each mouthful is a little spicy and chewy, savory and crisp. The deep malty tang comes from Chinkiang vinegar, a jet-black condiment from China that is traditionally fermented from grains and aged in clay. It's key to this dish and also delicious for dipping dumplings, saucing noodles and dressing vegetables. (Balsamic vinegar, similarly fermented and aged from grape juice in barrels, is a fun, fruity substitute.) With both vegetables and protein, this one-wok stir-fry is a complete meal with steamed rice.
Provided by Genevieve Ko
Categories weeknight, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Mix the shrimp, Shaoxing wine, 1 teaspoon cornstarch and a pinch of salt in a bowl until the shrimp are evenly coated. Let stand while you prepare the other ingredients.
- Stir the sugar, soy sauce, vinegar, Sichuan pepper and remaining teaspoon cornstarch in a separate bowl. Dice the bell pepper and thinly slice the garlic. Have all your ingredients ready next to the stove.
- Heat the oil in a wok or large skillet over medium-high heat for 15 seconds. Add the peanuts and stir until browned in spots, 30 to 60 seconds. Add the bell pepper and garlic, and sprinkle with salt. Cook, stirring, until the pepper is bright and the garlic starts to become translucent, about 30 seconds. Add the chiles and stir well, then add the shrimp with its marinade. Cook, stirring occasionally, until the shrimp are curled and just opaque, 2 to 3 minutes.
- Add the scallions and stir until glossy, about 15 seconds, then add the sauce. Cook, stirring, until the sauce thickens and coats everything evenly, about 1 minute. If any of the starchy sauce has stuck to the bottom of the pan, add a splash of water and scrape up any browned bits. Taste and add more Sichuan pepper if you'd like. Immediately transfer to a dish and serve hot.
VAL'S SPICY BAKED SHRIMP
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes.
- Transfer bacon to a paper-lined plate to drain, reserving bacon grease in the skillet. Dice the bacon once cooled enough to handle.
- Melt butter in the remaining bacon grease over medium heat. Cook and stir diced bacon, Dijon mustard, chili powder, red pepper flakes, basil, thyme, onion, and garlic until onion is tender, about 5 minutes.
- Stir wine and seafood seasoning into onion mixture; add shrimp and toss to coat.
- Pour shrimp and onion mixture into a 9x13-inch baking dish.
- Bake in the preheated oven until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 20 minutes.
Nutrition Facts : Calories 372.6 calories, Carbohydrate 2.8 g, Cholesterol 296.4 mg, Fat 26.3 g, Fiber 0.4 g, Protein 26.8 g, SaturatedFat 15.6 g, Sodium 916.8 mg, Sugar 0.4 g
SUGAR-AND-SPICE-BAKED SHRIMP
Provided by Molly O'Neill
Categories dinner, easy, quick, main course
Time 15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 500 degrees. In a mixing bowl, combine the sugar, salt, pepper, garlic, ginger, cayenne, allspice, turmeric and flour. Grease a large baking sheet.
- Dredge the shrimp, a few at a time, in the sugar mixture and place on the baking sheet. Bake until the sugar is caramelized, especially on the bottom, about 10 minutes.
- Remove the shrimp from the oven, turn over with a spatula and squeeze lime juice over them. Place on a platter and serve immediately.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 1 gram, Carbohydrate 37 grams, Fat 1 gram, Fiber 0 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 182 milligrams, Sugar 33 grams, TransFat 0 grams
BAKED SPICY SHRIMP
A super marinated spicy baked shrimp dish. Easy to make and so delicious! Kick it up further by adding more tabasco and red pepper flakes to your taste.
Provided by Marie
Categories Very Low Carbs
Time 32m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients except shrimp and simmer briefly, then cool.
- Peel and devein shrimp, then wipe them dry.
- Marinate in butter mixture for 8 hours.
- Bake in 300 degree oven in a shallow pan for 10 to 12 minutes.
Nutrition Facts : Calories 562.2, Fat 37.3, SaturatedFat 16.8, Cholesterol 406.1, Sodium 713.7, Carbohydrate 8.5, Fiber 1, Sugar 2.1, Protein 47.1
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