Lime Glazed Shrimp Food

RUM GLAZED GRILLED SHRIMP

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Mix together the honey, lime juice, spiced rum, orange zest, orange juice, ginger, cilantro, salt, black pepper, and cornstarch in a large bowl until the glaze is smooth and the cornstarch is thoroughly blended with the rest of the ingredients. Pour half the glaze into a smaller bowl for basting. Rinse and pat the shrimp dry, and gently stir into the large bowl to thoroughly coat the shrimp with the glaze.
• Remove from the glaze, and discard the used glaze. Thread 5 shrimp onto each skewer, and sprinkle with salt and black pepper.
• Grill the shrimp until bright pink and opaque and the glaze has cooked onto the shrimp, about 4 minutes per side. Baste with additional unused glaze before turning the shrimp over.

GARLIC SHRIMP WITH LEMON LIME HONEY GLAZE

Steps:

• Place oil and garlic in a microwave safe bowl.
• Microwave on high for 15 seconds. Set aside to cool to room temperature.
• Place shrimp in a plastic zipper bag. Add the cooled oil (and the garlic). Seal bag and mush it up to distribute the oil. Refrigerate overnight.
• Mix all glaze ingredients in a small bowl; set aside.
• Place shrimp on skewers. The amount of shrimp to each skewer is up to you. I generally do 4 or 5 per skewer.
• Preheat grill to medium-high heat (about 400 degrees F if you have a grill thermometer)
• Grill shrimp about 3 minutes each side.
• Brush with glaze and grill an additional 2-3 minutes each side. Be careful shrimp do not burn.
• Brush again with glaze before serving.

HONEY-TEQUILA GLAZED SHRIMP

Steps:

• Preheat an indoor grill plate over high heat.
• Whisk together the honey, clementine juice, cumin, chipotle powder, salt, lime zest and juice and 2 ounces of the tequila in a medium bowl. Add the shrimp and toss to coat. Marinate 15 minutes at room temperature
• Set a strainer over a bowl and drain the shrimp completely, reserving the marinade for later. Grill the shrimp on both sides until super charred and no longer opaque in the middle, 1 to 2 minutes per side.
• Heat a large skillet over medium-high heat; add the reserved marinade and simmer until reduced by about half, about 2 minutes. Add the cooked shrimp and stir to coat in the sauce. Turn off the flame, then add the remaining 2 ounces tequila. Turn the flame back on to medium high and carefully tilt the pan to ignite the tequila (you can also use a match or lighter to flambe the tequila off heat). Once the flames subside, plate and serve.

UNDER 300-CALORIE HONEY LIME SHRIMP RECIPE BY TASTY

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add shrimp, salt, pepper, 1 teaspoon of garlic, honey and lime juice. Mix well. Cook for 2 minutes, or until bottom of shrimp turns pink and opaque.
• Flip the shrimp and cook an additional 2 minutes or until shrimp are fully pink and there are no gray bits. Remove shrimp from skillet and set aside.
• In a fresh skillet (or you can clean out the same one), add oil and sauté the asparagus and bell pepper with salt, pepper, and the remaining garlic.
• When the asparagus and bell pepper have reached your desired doneness, add the shrimp back into the skillet and combine.
• Serve immediately.
• Enjoy!

SHRIMP AND MANGO SKEWERS WITH GUAVA-LIME GLAZE

Steps:

• Prepare barbecue (medium-high heat). Mix first 4 ingredients in large bowl. Add shrimp, bell peppers and mangoes; toss to coat. Alternate bell pepper, mango and 3 colossal shrimp on each of 6 skewers, or alternate bell pepper, mango and 3 jumbo shrimp on each of 12 skewers. (Can be prepared 4 hours ahead. Cover and chill.)
• Grill shrimp until cooked through, brushing with glaze during last 2 minutes, cooking colossal shrimp about 4 minutes per side and jumbo shrimp about 3 minutes per side.

LIME-GLAZED SHRIMP

Steps:

• Soak 8 wooden skewers in water at least 30 minutes. Heat broiler. In a small saucepan, combine honey, lime zest and juice, oil, garlic, red-pepper flakes, and salt. Bring to a boil and cook until thickened, 7 minutes. Skewer shrimp. Place on a rimmed baking sheet. Brush with glaze. Broil 3 minutes, flip, brush with glaze, and cook until shrimp are opaque and glaze is beginning to brown, 3 to 4 minutes more.

HONEY, GINGER, LIME, AND RUM GLAZED SHRIMP RECIPE

Steps:

• Combine the lime zest and juice, honey, rum, ginger, garlic, and cayenne in a saucepan and whisk until thoroughly blended.
• Bring the marinade to a boil over medium heat, cook 1 minute and let cool completely.
• Place the shrimp in a flat dish and pour half of the marinade onto them along with the olive oil. Cover and marinate in the refrigerate for at least one hour or as long as 8 hours.
• Preheat grill or set the top rack of your broiler. If you are broiling the shrimp, line a sheet pan with foil for easy cleanup.
• If you are skewering the shrimp, choose fast cooking veggies like 2-inch lengths of scallion, 1/2 inch slices of small zucchini or yellow squash, baby tomatoes, or bite-sized pieces of yellow pepper, and alternate them with the shrimp.
• Cook the kebabs for 2 to 3 minutes on each side.
• Toss shrimp with a sprinkle of salt and pepper. Grill or broil the shrimp for 1 minute, brush with the marinade and turn.
• Cook for an additional two minutes, basting generously with more marinade. The shrimp will be bright pink on the outside and white on the inside.
• Stir the chopped cilantro into the remaining glaze and pour over the shrimp while they are still hot, passing lime wedges on the side.

AGAVE-GLAZED SHRIMP

Steps:

• Whisk together the chicken broth, agave, clementine juice, chipotle powder, cumin, lime zest and juice and 1/4 teaspoon salt in a medium bowl. Add the shrimp and toss to coat. Marinate for 10 to 15 minutes at room temperature.
• Preheat an indoor grill plate over high heat.
• Set a strainer over a bowl and drain the shrimp completely, reserving the marinade for later. Place the shrimp in a single layer on a paper towel-lined plate and pat dry. Sprinkle with salt. Grease the grill plate with oil.
• Grill the shrimp on both sides until super charred and no longer pink in the middle, 2 to 3 minutes per side. Remove to a bowl.
• Heat a large nonstick skillet over medium-high heat; add the reserved marinade and simmer until reduced by about half, about 2 minutes. Add the cooked shrimp and stir to coat in the sauce. Season with salt. If serving with brown rice, season with a couple drops of rice wine vinegar, plate and serve.

GARLIC HONEY LIME SHRIMP RECIPE

Steps:

• Rinse the shrimp with cold water. Drained and set aside.
• Heat up a skillet (cast-iron preferred), add the olive oil and butter. Add the garlic and saute until they turn slightly brown, stir in the shrimp. Stir and cook the shrimp a few times before adding the honey, lime juice, salt and cayenne pepper. Cook the shrimp until the honey lime sauce thickens. Garnish with chopped parsley and serve immediately.

CHILI LIME GRILLED SHRIMP SKEWERS

Steps:

• In a small bowl or measuring cup,whisk together the avocado oil, lime juice, chili powder, garlic, Truvia® Natural Sweetener and sea salt.
• Transfer the raw shrimp to a sealable container or zip lock bag and pour in half of the marinade mixture.Seal, move the bag/container around until all of the shrimp are well coated in marinade, and refrigerate at least 1 hour (or up to 8 hours).
• When ready to grill, preheat thegrill to high (450 to 500 degrees F) and brush it with oil.
• Thread the shrimp onto metalskewers (note: if using wood skewers, be sure to pre-soak the skewers for atleast 30 minutes before grilling).
• Place the skewers onto the preheated grill and immediately close the lid. Cook 2 minutes, until shrimp is charred and has turned pink.
• Flip the skewers using heat-safe tongs and replace the lid. Cook another 1 to 3 minutes, or until shrimp has a char on both sides and are cooked through. Remove shrimp from the grill and place on a plate.
• Transfer the rest of the marinade to a small skillet and heat to medium-high. Allow mixture to come to a full boil. Cook, stirring occasionally until marinade is thick, about 5 to 8 minutes.
• Drizzle (or brush) the marinade/glaze onto the shrimp. Garnish with chopped red onion and parsley or cilantro. Serve with your choice of side dishes.

SPICY HONEY LIME SHRIMP RECIPE

Steps:

• Heat skillet over MED HIGH heat. Add oil and butter. Season shrimp with salt, pepper, chili powder and cayenne.
• Add shrimp to the skillet in a single layer (you may need to cook the shrimp in batches, depending on the size of your skillet). Cook, 2 minutes per side, until pink and golden brown. Transfer cooked shrimp to a plate.
• Reduce heat to MED. Whisk together sauce ingredients in a small bowl, then add to the hot skillet.
• Stir and let cook a minute or so, until bubbling. Add shrimp back to pan and stir to coat.
• Serve with lime wedges and minced cilantro if desired.

HONEY GARLIC LIME GLAZED SHRIMP

Steps:

• Add all the ingredients( except shrimp) to a small pan and cook on low for about 7 minutes, stirring
• Add shrimp and cook for another 2 minutes on each side( if using cooked shrimp, just coat it with the sauce and simmer for a minute- you dont want to overcook it)
• Chop some green onions and garnish your shrimp
• Enjoy it as is or over rice!

PANCETTA-WRAPPED SHRIMP WITH HONEY-LIME GLAZE

Steps:

• Preheat oven to 375°.Cut each slice of pancetta into three strips. Wrap one strip around each shrimp; secure with a toothpick. Place in a foil-lined 15x10x1-in. baking pan. In a small bowl, whisk honey, lime juice and water until blended; reserve 2 tablespoons for brushing cooked shrimp., Brush half the remaining honey mixture over shrimp. Bake 5 minutes. Turn shrimp; brush with remaining half of the honey mixture. Bake 4-6 minutes longer or until pancetta is crisp and shrimp turns pink., Remove from oven; brush with reserved 2 tablespoons honey mixture. Sprinkle with cilantro.

PAN-SEARED SHRIMP WITH CHIPOTLE-LIME GLAZE

Steps:

• Whisk the lime juice, cilantro, chipotle chile, adobo sauce, and brown sugar together in a small bowl; set aside.
• Pat shrimp dry with paper towels; season with ¼ teaspoon salt, ¼ teaspoon pepper, and sugar.
• Heat 1 tablespoon of oil in a 12-inch nonstick skillet over high heat until smoking.
• Add half the shrimp to pan in a single layer; cook until spotty brown and just pink around the edges, about 1 minute.
• Off heat, use tongs to quickly flip over each shrimp and let stand until all but very center is opaque, about 30 seconds.
• Transfer shrimp to plate and cover with foil.
• Add remaining tablespoon oil to skillet and return to high heat until just smoking; sear remaining shrimp.
• After second batch has stood off heat, return first batch to skillet and toss to combine.
• Add glaze, cover, and let stand to warm through glaze, about 1 minute.
• Toss shrimp again to coat and serve.

GUAVA-LIME GLAZE

Steps:

• Combine nectar, orange juice and vinegar in heavy medium saucepan. Boil until reduced to 2/3 cup, about 30 minutes. Cool completely. Mix in lime juice. (Can be made 1 day ahead. Cover and chill.)

PANCETTA-WRAPPED SHRIMP WITH HONEY-LIME GLAZE

Steps:

• Preheat oven to 375°.Cut each slice of pancetta into three strips. Wrap one strip around each shrimp; secure with a toothpick. Place in a foil-lined 15x10x1-in. baking pan. In a small bowl, whisk honey, lime juice and water until blended; reserve 2 tablespoons for brushing cooked shrimp., Brush half the remaining honey mixture over shrimp. Bake 5 minutes. Turn shrimp; brush with remaining half of the honey mixture. Bake 4-6 minutes longer or until pancetta is crisp and shrimp turns pink., Remove from oven; brush with reserved 2 tablespoons honey mixture. Sprinkle with cilantro.

LIME-CILANTRO-GLAZED SHRIMP

Steps:

• 1. Combine the lime juice, vinegar, and sugar in a medium saucepan (not aluminum or cast-iron) and bring it to a boil. Boil until reduced to one cup. Let cool slightly, transfer to a blender, add cilantro, and blend until smooth. Season to taste with salt and pepper. ( The Glaze can be made a few days in advance, covered, and kept in the refrigerated. Bring to room temperature before serving.).
• 2. Heat the grill to high. Set aside a few teaspoons of the glaze to use after cooking.
• 3. Spear one shrimp onto each skewer, pushing the skewer through booth ends of the shrimp to help it lie flat on the grill. Brush the shrimp with oil and season with salt and pepper.
• 4. Grill the shrimp, brushing often with the glaze, until pink, opaque, and just cooked through, 1 1/2 to 2 minutes on each side. Remove the shrimp to a platter and brush with the reserved glaze. Sprinkle with cilantro and serve immediately.