Garlic Herb Roasted Shrimp Recipes

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GARLIC HERB ROASTED SHRIMP WITH HOMEMADE COCKTAIL SAUCE



Garlic Herb Roasted Shrimp with Homemade Cocktail Sauce image

Easy 10 Minute Garlic Herb Roasted Shrimp served with a homemade Cocktail Sauce. These Roasted Shrimp are the ultimate Holiday Party Appetizer! So put that flavorless cocktail shrimp down and make these! I guarantee you'll fall in love!

Provided by Krista

Categories     Appetizer

Time 15m

Number Of Ingredients 8

2 lbs. of Shrimp, peeled and deveined
3-4 garlic cloves, minced
2 tablespoons of olive oil
1/2 teaspoon of red pepper flakes
1 teaspoon of dry basil
salt & pepper
1/2 cup of ketchup
2 heaping tablespoons of horseradish

Steps:

  • Preheat oven to 400 degrees.
  • In a large bowl, toss shrimp, garlic cloves, red pepper flakes, dry basil, salt, pepper, and olive oil. Toss until all coated.
  • Spread shrimp out in a single layer on a baking sheet.
  • Bake for 8-10 minutes.
  • While the shrimp are cooking, in a small bowl mix ketchup and horseradish. Set aside.
  • Remove shrimp from the oven, let cool for 2-3 minutes.
  • Serve with homemade cocktail sauce.
  • Garnish with fresh parsley and lemon wedges.

GARLIC HERB ROASTED SHRIMP



Garlic Herb Roasted Shrimp image

Garlic Herb Roasted Shrimp - easiest and best roasted shrimp with butter, garlic, herb and serve with cocktail sauce. Takes 15 mins.

Provided by Rasa Malaysia

Categories     American Recipes

Time 15m

Number Of Ingredients 8

2 lbs. (1 kg) tail-on, shell and deveined shrimp
3 cloves garlic, minced
1 tablespoon chopped parsley leaves
2 tablespoons melted butter
1/8 teaspoon salt
3 dashes ground black pepper
Lemon wedges
Cocktail sauce

Steps:

  • Preheat the oven to 400°F (207°C).
  • Combine the shrimp, garlic, parsley, butter, salt and pepper together. Stir to mix well.
  • Arrange the shrimp on a baking sheet lined with parchment paper, on a single layer. Roast for 8 minutes and serve immediately with some lemon wedges and cocktail sauce.

Nutrition Facts : Calories 282 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 586 milligrams cholesterol, Fat 8 grams fat, Protein 46 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 4 people, Sodium 1836 milligrams sodium

GRILLED GARLIC AND HERB SHRIMP



Grilled Garlic and Herb Shrimp image

My dad gave me this recipe, and every time I make it I have people begging me for the recipe.

Provided by berly15216

Categories     Seafood     Shellfish     Shrimp

Time 2h15m

Yield 4

Number Of Ingredients 9

2 teaspoons ground paprika
2 tablespoons fresh minced garlic
2 teaspoons Italian seasoning blend
2 tablespoons fresh lemon juice
¼ cup olive oil
½ teaspoon ground black pepper
2 teaspoons dried basil leaves
2 tablespoons brown sugar, packed
2 pounds large shrimp (21-25 per pound), peeled and deveined

Steps:

  • Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
  • Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
  • Remove shrimp from marinade, drain excess, and discard marinade.
  • Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

Nutrition Facts : Calories 336.4 calories, Carbohydrate 10.2 g, Cholesterol 345.6 mg, Fat 15.7 g, Fiber 1.1 g, Protein 37.8 g, SaturatedFat 2.4 g, Sodium 400.8 mg, Sugar 7 g

GRILLED HERB SHRIMP



Grilled Herb Shrimp image

Provided by Ina Garten

Categories     appetizer

Time 18m

Yield 6 servings

Number Of Ingredients 11

2 pounds large shrimp (16 to 20 per pound), peeled and deveined (see note)
3 cloves garlic, minced
1 medium yellow onion, small-diced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup good olive oil
1 lemon, juiced

Steps:

  • Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
  • Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.

GARLIC & HERB ROASTED SHRIMP



Garlic & Herb Roasted Shrimp image

Quick and fancy shrimp. Works a main dish, serviced with rice and a veggie, or as an appetizer. Easily halved or doubled.

Provided by Disque

Categories     < 30 Mins

Time 28m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter
2 tablespoons olive oil
2 tablespoons garlic, minced or 6 garlic cloves
2 teaspoons fresh rosemary, minced
1/4 teaspoon red pepper flakes
1 pinch kosher salt
1 pinch fresh ground pepper
2 large lemons
2 lbs large shrimp
1 teaspoon sea salt

Steps:

  • Preheat the oven to 400 degrees.
  • Melt the butter low medium-high heat in a medium saucepan. When the butter has melted, add the olive oil, garlic, rosemary, red pepper, 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper; cook for 1 minute. Remove from heat and zest one of the lemons directly into the mixture.
  • Arrange the shrimp into a ovenproof baking dish (10×13), making sure only the tails overlap. Pour the butter mixture over the shrimp evenly. Sprinkle with the sea salt and 1/2 teaspoon of black pepper. Cut the zested lemon into slices and arrange them under the shrimp.
  • Roast for 8 - 10 minutes until the shrimp are finished. They should not be opaque and firm. Cut the remaining lemon in half and squeeze over the shrimp.
  • Serve immediately.
  • The recipe above is for eating immediately. If you want to make them ahead, follow the recipe until the roasting, cover the dish and refrigerate until ready, roast right before serving.

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

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

ROASTED LEMON GARLIC HERB SHRIMP



Roasted Lemon Garlic Herb Shrimp image

Make and share this Roasted Lemon Garlic Herb Shrimp recipe from Food.com.

Provided by adopt a greyhound

Categories     < 30 Mins

Time 25m

Yield 2 , 2 serving(s)

Number Of Ingredients 7

1/3 cup olive oil
1 lemon, zested then half cut into thin slices and other half into wedges
3 -4 fresh thyme sprigs, leaves removed
kosher salt and fresh black pepper
pasta, couscous or rice, for serving
1 lb fresh shrimp, medium-sized, deveined with tails off
5 garlic cloves, minced

Steps:

  • Preheat oven to 400 degrees F.
  • In a 9x13 baking pan combine olive oil, lemon zest and thyme. Season with salt and pepper.
  • Bake in oven for 12 minutes. Meanwhile cook pasta, couscous or rice.
  • Remove pan from oven, add shrimp, garlic and the thin sliced lemons (don't squeeze them), toss to coat with oil mixture.
  • Bake for 8-10 more minutes or until shrimp turn pink and start to curl.
  • Serve over pasta, couscous or rice tossed with extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.

ROASTED GARLIC AND HERB SHRIMP RECIPE



Roasted Garlic and Herb Shrimp Recipe image

Provided by kathya5084

Number Of Ingredients 9

2 teaspoons ground paprika
2 tablespoons fresh minced garlic
2 teaspoons Italian seasoning blend
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/2 teaspoon ground black pepper
2 teaspoons dried basil leaves
2 tablespoons brown sugar, packed
2 pounds large shrimp (16-20 per pound), peeled and deveined

Steps:

  • Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once. Preheat oven to 400 degrees, or Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source. Remove shrimp from marinade, drain excess, and discard marinade. Place shrimp on baking pan or cookie sheet lined with parchment paper. Roast, until opaque in the center, 8 to 10 minutes If grilling, place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately. Calories: 30 per shrimp

ROASTED GARLIC-HERB SAUCE



Roasted Garlic-Herb Sauce image

Categories     Sauce     Garlic     Roast     Basil     Summer     Capers     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 7

2 heads of garlic, top 1/4 inch of each cut off and discarded
1 teaspoon plus 2/3 cup olive oil
1 cup coarsely chopped fresh parsley
4 anchovy fillets, rinsed
2 tablespoons drained caper
2 tablespoons coarsely chopped fresh basil
1 tablespoon grated lemon peel

Steps:

  • Preheat oven to 375°F. Place heads of garlic in small glass baking dish. Drizzle with 1 teaspoon oil. Cover baking dish with foil. Roast until garlic is tender, about 1 hour. Cool slightly. Squeeze garlic from skin into small bowl. Mash with fork.
  • Place mashed garlic, parsley, anchovy fillets, capers, basil and lemon peel in processor. With machine running, slowly blend in 2/3 cup oil. Season sauce with salt and pepper. (Can be made 1 day ahead. Chill. Use at room temperature.)

GRILLED SHRIMP WITH ROASTED GARLIC-HERB SAUCE



Grilled Shrimp with Roasted Garlic-Herb Sauce image

Categories     Garlic     Herb     Fourth of July     Shrimp     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

1 quart water
1/3 cup salt
1/3 cup (packed) golden brown sugar
1 1/2 pounds uncooked large shrimp, unpeeled
1/4 cup olive oil
2 tablespoons dry white wine
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
1/4 teaspoon dried crushed red pepper
Roasted Garlic-Herb Sauce

Steps:

  • Stir first 3 ingredients in medium bowl until sugar dissolves. Add shrimp. Refrigerate at least 1 hour and up to 3 hours. Drain and rinse shrimp.
  • Using shears, cut shrimp shells down center of back all the way to tail section. Using sharp knife, cut shrimp in their shells along the full length of the back (do not cut all the way through). Remove vein and pull off legs. Open shrimp.
  • Whisk olive oil, white wine, garlic, parsley, and crushed red pepper in clean medium bowl. Add shrimp and stir; let stand 30 minutes.
  • Prepare barbecue (medium-high heat). Place shrimp, flesh side down, on grill. Grill shrimp until pink and cooked through, about 2 minutes per side. Transfer to platter and serve, passing Roasted Garlic-Herb Sauce separately.

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