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
CHINESE SALT AND PEPPER SHRIMP
Chinese style crispy salt and pepper shrimp
Provided by Elaine
Categories Main Course Snack
Time 25m
Number Of Ingredients 11
Steps:
- Devein the shrimp and marinate with salt and ginger. Set aside for 15 minutes.
- During this process, let make the real deal "salt and pepper". Toast Sichuan peppercorn with salt over slow fire until aromatic (takes around 1 minute). Transfer the mixture out and then ground into powder.
- Coat shrimp with starch. Shake off extra starch before frying.
- Heat up oil in wok until you can see waves on the surface. Fry the shrimp for to 1 minute by two batches. Transfer shrimp out. High oil temperature is the key factor to a great flavor.
- Pour the extra oil out and leave only around 1/2 tablespoon. Fry garlic, scallion and chopped fresh peppers until aromatic.
- Return the shrimp and sprinkle 3/4 of the salt and pepper.
- Transfer out and sprinkle the remaining on the surface or on small corner of the serving plate.
Nutrition Facts : Calories 236 kcal, Carbohydrate 17 g, Protein 31 g, Fat 2 g, Cholesterol 378 mg, Sodium 2620 mg, ServingSize 1 serving
GRILLED GARLIC PEPPER SHRIMP
Succulent shrimp, bursting with flavor and a healthy kick of spice. The skewers can be made ahead. Try it with mixed vegetables, red pepper, onion, zucchini, whatever you like. Prep time includes marinating time.
Provided by canarygirl
Categories Summer Dip
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine garlic, olive oil, Hot Shot, cumin, cayenne, lime, salt and parsley (if using).
- Add cleaned shrimp, and stir to coat.
- Marinate 1-2 hours in the refrigerator.
- Thread shrimp on skewers that have been soaked in water for 30 minutes (to avoid burning).
- Grill over fairly high heat until cooked through, about 5 minutes total, turning once.
- Serve with lime wedges.
GRILLED SALT & PEPPER SHRIMP
Make and share this Grilled Salt & Pepper Shrimp recipe from Food.com.
Provided by carmenskitchen
Categories < 30 Mins
Time 16m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place shrimp in a colander, rinse in cold water and pat dry.
- In a large bowl, combine shrimp, lime juice, salt, black, white and cayenne peppers and chili powder then toss to coat.
- Add splash of vermouth and 1/4 cup of oil then toss to coat and refrigerate until ready to use.
- Prepare a charcoal or gas grill for direct grilling over medium high heat.
- Brush and oil the grill grate.
- Working in batches, grill shrimp, turning once, until bright red and nicely charred, 2-3 minutes per side.
- Transfer to platter and tent with aluminum foil.
Nutrition Facts : Calories 297.6, Fat 12.2, SaturatedFat 1.6, Cholesterol 382, Sodium 2882.7, Carbohydrate 3.5, Fiber 0.2, Sugar 0.1, Protein 41.4
SALT AND PEPPER SHRIMP (MOM)
Steps:
- Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. Pat the shrimp dry with paper towels. Deep-fry the shrimp at 375 degrees for only 20 seconds, then drain. While the shrimp are deep-frying, coat the wok with oil and saute the scallions, garlic and ginger. Add the fried shrimp then season with salt and pepper. Stir-fry for 20 seconds and serve immediately.
SALT-GRILLED SHRIMP
Cooking on a bed of salt helps evenly conduct the high heat and infuse the shrimp with seasoning.
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine garlic, shrimp, orange juice, oil, chili paste, paprika, and pepper in a medium bowl. Cover and chill at least 2 hours and up to 4 hours.
- Line a serving platter with orange slices; set aside.
- Cover bottom of grill pan or cast-iron skillet evenly with salt. Place pan over medium-high heat, cover (salt may pop while it's heating), and heat until pan and salt are hot. Place shrimp in pan in a single layer and cook, uncovered, until shrimp are opaque throughout, about 2 minutes per side. Transfer shrimp to prepared platter, brushing off any excess salt.
GRILLED COCONUT SHRIMP WITH SHISHITO PEPPERS
Soy sauce, lime, and plenty of grated garlic create a marinade that adds tons of flavor in as little as five minutes while helping the shredded coconut adhere to the shrimp.
Provided by Anna Stockwell
Categories Shrimp Garlic Lime Coconut Basil Seafood Grill Grill/Barbecue
Yield 4 servings
Number Of Ingredients 10
Steps:
- Stir together garlic, lime zest, soy sauce, and ¼ cup oil in a medium bowl. Add shrimp and toss to coat. Add ½ cup coconut and toss again to coat. Let sit while grill heats, at least 5 minutes and up to 30 minutes.
- Prepare a grill for high heat, lightly oil grate.
- Carefully arrange shrimp in an even layer on grate. Grill, carefully turning halfway through, until opaque and lightly charred, about 2 minutes. Some of the coconut will fall off in the process, and that's okay. Transfer to a serving platter.
- Grill peppers, turning occasionally and being careful not to let them fall through grate, until lightly charred all over, about 6 minutes. Transfer to platter with shrimp.
- Top shrimp and peppers with basil, drizzle with lime juice, and sprinkle with sea salt and more coconut.
GRILLED SALT AND PEPPER SHRIMP WITH TOMATO HORSERADISH SAUCE WITH LIME JUICE
Steps:
- Preheat the grill to medium-high heat. Thread the shrimp onto skewers. Sprinkle the shrimp generously with salt and pepper. Cook the shrimp on the grill for 2 minutes, flip, and then cook until pink, an additional minute. Serve with lemon wedges and the Tomato Horseradish Sauce with Lime Juice.
- Preheat the oven to 400 degrees F.
- Place the cherry tomatoes in a 13-by-9-inch baking dish. Toss the tomatoes in the olive oil, oregano and garlic. Season heavily with salt and pepper. Roast until the tomatoes are fully cooked, about 40 minutes.
- Once the tomatoes are cooked, place them in a blender and process until smooth. Stir in the horseradish and lime juice. Check for seasoning and serve.
More about "grilled salt pepper shrimp food"
SALT-GRILLED SHRIMP RECIPE | BON APPéTIT
From bonappetit.com
2/5 (5)Estimated Reading Time 40 secsServings 4
- Combine garlic, shrimp, orange juice, oil, chili paste, paprika, and pepper in a medium bowl. Cover and chill at least 2 hours and up to 4 hours.
- Cover bottom of grill pan or cast- iron skillet evenly with salt. Place pan over medium-high heat, cover (salt may pop while it's heating), and heat until pan and salt are hot. Place shrimp in pan in a single layer and cook, uncovered, until shrimp are opaque throughout, about 2 minutes per side. Transfer shrimp to prepared platter, brushing off any excess salt.
GRILLED LEMON PEPPER SHRIMP SKEWERS - EATING BIRD FOOD
From eatingbirdfood.com
4.7/5 (3)Calories 130 per servingCategory Lunch/Dinner
- Fire up your grill with heat set to medium-high. Mix garlic, lemon zest, lemon juice, coconut oil, salt and pepper in a small bowl. Add shrimp and toss to combine. Let shrimp marinate for a few minutes.
- Place shrimp on metal or soaked wooden skewers. Place shrimp skewers on grill and cook until pink and opaque, about 2-3 minutes on each side. Remove from grill and serve hot with lemon wedges to squeeze over shrimp.
SALT AND PEPPER GRILLED SHRIMP » WE [HEART] FOOD
From weheartfood.com
GRILLED GULF SHRIMP WITH SWEET CORN COULIS - FOOD & WINE
From foodandwine.com
5/5 (3)Total Time 30 minsCategory Shrimp
- Bring a large pot of water to a boil over high. Fill a large bowl with ice water; set aside. Add sweet peas to boiling water; cook until tender and vibrant in color, about 1 minute. Transfer peas to ice water; let stand 2 minutes to stop the cooking process. Remove peas from ice water, and transfer to a plate lined with paper towels; pat dry.
- Preheat grill to low (250°F to 300°F). Wrap each ear of corn tightly in aluminum foil. Place wrapped corn on unoiled grates; grill, uncovered, turning occasionally, until corn is fragrant, about 10 minutes. Remove from grill. Increase grill heat to high (450°F to 500°F) to preheat for shrimp. Remove foil from corn, and discard. Cut corn from cobs; discard cobs. Reserve corn kernels from 1 cob (about 1 cup) for salad; place remaining corn kernels in a blender. Add sour cream and buttermilk to blender; process until smooth, about 1 minute. Stir in lemon juice, 1/2 teaspoon salt, and white pepper. Set aside coulis.
- Toss together shrimp, 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl to coat shrimp. Thread shrimp evenly onto 4 (10-inch) bamboo skewers, threading in a “C” shape and leaving about 1 inch between shrimp. Place shrimp skewers on unoiled grates; grill, uncovered, turning occasionally, until shrimp are cooked through, 4 to 5 minutes. Remove from grill; set aside.
- Toss together asparagus ribbons, pea tendrils, fennel, radish, parsley, sweet peas, and reserved corn kernels in a medium bowl. Add vinegar, remaining 1/2 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper; gently toss to combine.
GRILLED SHRIMP, PEPPER AND PEACH SALAD | GREEK FOOD ...
From dianekochilas.com
Servings 4Category Brunch, Dinner, Lunch
- Cut each peach into 8 slices. Place in a medium-sized serving bowl and toss with the sugar, chili pepper, mint, 1 teaspoon cumin and 1 tablespoon of lemon juice. Set aside.
- Place the peppers on the grill over direct heat and grill until browned and soft, turning to char lightly on all sides. Remove, cool slightly, peel, and deseed. Cut the peppers lengthwise into 1-inch strips.
- While the peppers are grilling, toss the shrimp with two tablespoons of olive oil. Place over on a hot part of the grill and cook, turning once, until they change color and are marked with grill marks on both sides. Remove.
GRILLED BUFFALO SHRIMP WITH ZESTY RANCH - OVER THE FIRE ...
From overthefirecooking.com
Cuisine AmericanCategory Main CourseServings 2Total Time 25 mins
- In a bowl, add the shrimp, canola oil, salt, pepper and garlic. Mix thoroughly then add to your skewers. Mix together the ingredients for the Zesty Ranch as well and place in the fridge.
- Add a bbq sauce/basting skillet on to preheat for 2 minutes. Add in your butter and let it melt. Next, add the rest of the ingredients for the buffalo sauce and let simmer for 2-3 minutes. Make sure to stir occasionally. When the sauce has thickened (about 5 minutes), pull it off to a cooler side of the grill to stay warm.
- Add your shrimp on to the grill and cook for about 1.5 minutes per side until they are golden brown. Once done, pull them off the skewers and place them in a bowl. Add the buffalo sauce to the bowl and toss/mix.
GRILLED SPICY SALT AND PEPPER SHRIMP SKEWERS - BOULDER ...
From boulderlocavore.com
Ratings 4Category Main CourseCuisine AmericanTotal Time 14 mins
- While grill is heating, add the seasonings to a gallon zippered plastic bag; seal and shake to combine. Add the olive oil and massage to combine the dry seasonings with the oil.
- Add the shrimp, seal the bag; toss and massage the seasoning mixture to coat all of the shrimp.
- Remove the shrimp from the bag, bend into a sideways U shape and thread the skewer through both ends of the U (refer to photos), with 5 shrimp per skewer.
ZUCCHINI LINGUINE WITH FAVA BEAN PESTO AND GRILLED SHRIMP ...
From goop.com
Servings 2Category Dinner Recipes
- First make the pesto: Put fava beans, mint, basil, garlic clove, lemon zest, lemon juice, and olive oil in the bowl of a food processor. Season with a generous pinch of salt and a few grinds of black pepper and blend for about 1 minute, adding more oil as necessary to keep the mixture moving. Stir in grated Pecorino and adjust seasoning if necessary.
- Meanwhile, heat a grill pan over medium-high heat. Toss the shrimp with olive oil, salt, pepper, and chili flakes and grill until nicely browned and cooked through (2 to 3 minutes per side).
- In a large bowl, toss the zucchini noodles with ½ cup fava bean pesto; divide the dressed noodles between 2 plates and top with grilled shrimp.
GRILLED GARLIC-AND-BLACK-PEPPER SHRIMP RECIPE - BON APPéTIT
From bonappetit.com
5/5 (6)Estimated Reading Time 40 secsServings 4
- Whisk chile, garlic, pepper, lime juice, and 2 Tbsp. oil in a large bowl. Add shrimp and toss to coat; season with salt. Thread shrimp onto sets of 2 skewers.
- Prepare a grill for medium-high heat; clean grates well, then oil. Grill shrimp, turning once, until cooked through and lightly charred, about 5 minutes total. Serve with lime wedges dipped in chili powder.
SPICY PASTA WITH GRILLED SHRIMP • SALT & LAVENDER
From saltandlavender.com
Reviews 18Servings 4Cuisine AmericanCategory Main Course
- If you're using wooden skewers to grill the shrimp, it's a good idea to soak them in water for at least 20 minutes so they don't splinter. I simply wet a piece of paper towel and wrap the skewers in it. You should have enough shrimp to make four skewers.
- Prepare the shrimp basting oil by adding olive oil, garlic, and smoked paprika to a small bowl, and stirring until combined.
- Thread the shrimp on the skewers (make a C-shape by poking the top and bottom of the shrimp through the skewer).
WHAT TO SERVE WITH GRILLED SHRIMP - 10 BEST SIDE DISHES ...
From eatdelights.com
5/5 Published 2021-09-11Total Time 20 mins
- Cucumber Salad. Shrimp is the perfect dish to serve in summer, as it’s light and refreshing. But you may be wondering what type of side dishes to accompany this entrée?
- Lemon Butter Rice. If salad isn’t your thing, a side dish of rice is always an easy and satisfying option. Rice also works wonders for those who have trouble with gluten as it provides the same texture without any pesky glutens.
- Sautéed Spinach and Tomatoes. We all love our grilled shrimp dishes, especially when they come off that grill nice and hot. The one thing that can make them a little too heavy is the sauce.
- Grilled Corn on the Cob. Did you know that with just about any meal, corn on the cob is a great side dish? And it’s especially true with grilled shrimp.
- Quinoa Bowls with Avocado and Egg. The quinoa breakfast bowl is perfect for vegetarians and meat lovers alike. A complementary side dish of avocado, egg, paprika with an optional poached or fried egg on top packs a lot of protein in one bite without the need to use animal products like eggs from chickens who have been subjected to cruelty.
- Mashed Potatoes. Mashed potatoes are one of the easiest sides to prepare, but many people do not know that they can be used with other dishes besides just turkey on Thanksgiving or chicken on Christmas.
- Baked Asapragus with Garlic. As a substitute for potatoes, roasted asparagus is an excellent side dish to accompany any grilled meat or seafood. The best way I’ve found to roast the stalks of green spears is by spreading them in one layer on my baking sheet and sprinkling liberally with salt, pepper, olive oil and garlic powder before roasting at 450 degrees Fahrenheit until crispy tender.
- Sautéed Green Beans and Shallots. Green beans are the perfect side dish to serve with grilled shrimp. Sautéing them in a little olive oil, butter or bacon fat adds even more flavor and texture than just steaming.
- Mixed Greens Salad With Goat Cheese and Pecans. Every chef knows that the right side dish can make or break a meal, so when you’re looking for something new with grilled shrimp on your menu this season, try mixing greens salad with goat cheese and pecans.
- Grilled & Loaded Smashed Potatoes. This might sound like a totally unexpected side dish, but it is actually the perfect pairing for grilled shrimp and other seafood.
GRILLED SHRIMP WITH ROASTED RED PEPPER AIOLI - SELF ...
From selfproclaimedfoodie.com
Ratings 1Calories 508 per servingCategory Appetizer, Main Course
- Place the garlic in a food processor and pulse until finely chopped, stopping to scrape down the sides as needed.
- Add the egg yolks, lemon juice, salt, roasted red peppers, and jalapenos and process until well combined. Scrape the sides.
- While the machine is still running, add the oil in a thin, steady stream until it is completely incorporated and the mixture is thickened.
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