Fabulous Grilled Cumin Shrimp Recipes

GRILLED JUMBO SHRIMP

Grilled Jumbo Shrimp image

At your next barbecue, skip the burgers and toss these zippy marinated shrimp on the grill. Grace Yaskovic, a field editor from Lake Hiawatha, New Jersey, dresses up their great grilled flavor with a hint of orange and dashes of ginger and red pepper.

Provided by Taste of Home

Categories Dinner

Time 21m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons soy sauce
1 tablespoon orange juice
1 tablespoon olive oil
1/2 teaspoon sugar
1 garlic clove, minced
Dash crushed red pepper flakes
Dash ground ginger
2/3 pound jumbo shrimp, peeled and deveined
12 cherry tomatoes
Hot cooked rice

Steps:

In a small bowl, combine first seven ingredients. Cover and refrigerate 2 tablespoons for basting. Pour remaining marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Alternately thread shrimp and tomatoes onto metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning and basting occasionally with reserved marinade. Serve with rice if desired.

Nutrition Facts : Calories 262 calories, Fat 10g fat (1g saturated fat), Cholesterol 230mg cholesterol, Sodium 838mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges

CHEF JOHN'S GRILLED GARLIC AND HERB SHRIMP

Chef John's Grilled Garlic and Herb Shrimp image

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

Ingredients

1 ½ teaspoons kosher salt
½ teaspoon lemon zest
3 cloves garlic, thinly sliced
3 tablespoons chopped fresh basil leaves
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh lemon thyme leaves
4 tablespoons olive oil, divided, or as needed
2 pounds extra large shrimp (16-20), peeled and deveined, tail left on
skewers
1 tablespoon olive oil
½ lemon, juiced
½ teaspoon red pepper flakes
1 pinch cayenne pepper
salt and ground black pepper to taste
1 lemon, cut into wedges

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

PERFECTLY GRILLED SHRIMP

Perfectly Grilled Shrimp image

Provided by Bobby Flay

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 pound large shrimp (21 to 24), peeled and deveined
2 tablespoons canola oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper

Steps:

Heat your grill to high.
Place the shrimp in a large bowl. Toss the shrimp with the oil and season with the salt and pepper.
Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer. Remove the shrimp to a platter.

BOBBY FLAY'S SHRIMP WITH BARBECUE SPICES

Bobby Flay's Shrimp With Barbecue Spices image

Great as an appetizer or main course, this dish is fast and healthy. If you don't want to fuss with shells, you can use shelled shrimp but cut the cumin in half and cook over moderate heat. Recipe from Food and Wine.

Provided by januarybride

Categories High Protein

Time 16m

Yield 2 lb shrimp, 6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 tablespoons sweet smoked paprika
1 tablespoon dried ancho chile powder
1 tablespoon light brown sugar
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
8 garlic cloves, coarsely chopped
2 lbs large shrimp, deveined but not shelled
1/2 cup vegetable oil
2 tablespoons unsalted butter
4 scallions, thinly sliced

Steps:

In a large bowl, mix the paprika with the ancho chile powder, brown sugar, cumin, salt, pepper and garlic.
Add the shrimp and toss to coat in the spices.
Heat 1/4 cup of the oil in 2 large skillets until shimmering.
Add the shrimp to the skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes.
Add half of the butter and scallions to each skillet and swirl them inches Transfer the shrimp to a platter and serve.

Nutrition Facts : Calories 383.7, Fat 25.2, SaturatedFat 5.4, Cholesterol 240.6, Sodium 532.6, Carbohydrate 7.6, Fiber 1.5, Sugar 2.8, Protein 31.8

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