Grilled Red Pepper Shrimp Recipes

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EDDIE'S GRILLED SHRIMP AND ROASTED RED PEPPER SALAD



Eddie's Grilled Shrimp and Roasted Red Pepper Salad image

Provided by Eddie Jackson

Time 40m

Yield 10 servings

Number Of Ingredients 11

Two 12-ounce jars roasted red peppers
Zest and juice of 1 lemon
5 cloves garlic
1/2 bunch green onions, chopped, plus more for topping
1 tablespoon olive oil, plus for oiling the grill grates
1 teaspoon crushed red pepper
Kosher salt and freshly ground black pepper
2 pounds large shrimp, peeled and deveined
4 cups arugula, for plating
4 cups mixed greens, for plating
One 12-ounce brick feta cheese, cut into 1-inch cubes

Steps:

  • In a food processor or blender, combine the roasted peppers, lemon zest and juice, garlic, green onions, olive oil, crushed red pepper and some salt and black pepper. Pulse until well combined.
  • Pour half of the marinade over the shrimp and toss well. If desired, marinate the shrimp in the refrigerator for up to 30 minutes.
  • Prepare a grill or grill pan for medium-high heat. Oil the grill grates.
  • Remove the shrimp from the marinade and transfer to the grill. Grill on both sides until cooked through, about 2 minutes per side; the shrimp should be pink and firm.
  • Transfer the remaining marinade to a saucepan with 1/4 cup water. Bring to a boil, then lower to a simmer; cook until slightly thickened, about 5 minutes.
  • To serve: Make a small salad with arugula and mixed greens in the center of each plate. Top with grilled shrimp, and drizzle over the sauce. Scatter feta cheese and green onions over the top.

SHRIMP WITH RED AND YELLOW PEPPERS



Shrimp With Red and Yellow Peppers image

Make and share this Shrimp With Red and Yellow Peppers recipe from Food.com.

Provided by MarraMamba

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 red bell pepper
1 yellow bell pepper
1 medium garlic clove
3 tablespoons extra virgin olive oil
salt
1 lb ripe tomatoes
2 lbs large shrimp
1 sprig fresh oregano
1 tablespoon capers

Steps:

  • Peel the peppers, core and seed them. Cut away any white pith inside the peppers and cut them into narrow 1 1/2" strips.
  • Peel and thinly slice the garlic. Put it with the olive oil in a 12" skillet and place over medium high heat. As soon as the garlic begins to sizzle, add the peppers. Season lightly with salt and cook until the peppers are tender, about 10 minutes. Do not stir too often so that the peppers will have a chance to brown lightly.
  • While the peppers are cooking, peel the tomatoes and coarsely chop. When the peppers are done, add the tomatoes to the pan. Season them lightly with salt and cook until the tomatoes have reduced and are no longer watery, about 10 minutes.
  • While the tomatoes are cooking, peel and devein the shrimp.
  • Chop enough of the oregano leaves to measure 1 teaspoon and add it to the tomatoes along with the capers. Cook for about 30 seconds, then add the shrimp and season with salt before stirring them inches Cook the shrimp just until they are pink through and through, 2-3 minutes.

GRILLED SHRIMP SCAMPI



Grilled Shrimp Scampi image

Shrimp marinated in lemon, garlic, and parsley for 30 minutes, then grilled. Can be used as an appetizer or main dish. This recipe also works well with scallops.

Provided by Holly Murphy

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 36m

Yield 6

Number Of Ingredients 7

¼ cup olive oil
¼ cup lemon juice
3 tablespoons chopped fresh parsley
1 tablespoon minced garlic
ground black pepper to taste
¼ teaspoon crushed red pepper flakes to taste
1 ½ pounds medium shrimp, peeled and deveined

Steps:

  • In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.
  • Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.
  • Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.

Nutrition Facts : Calories 173.1 calories, Carbohydrate 1.6 g, Cholesterol 172.6 mg, Fat 10 g, Fiber 0.2 g, Protein 18.7 g, SaturatedFat 1.5 g, Sodium 199.9 mg, Sugar 0.3 g

GRILLED GARLIC PEPPER SHRIMP



Grilled Garlic Pepper Shrimp image

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

1 lb shrimp, peeled and deveined, tail on
1/4 cup olive oil
3 garlic cloves, mashed to creamy
1 tablespoon hot shot black and red pepper blend or 1 tablespoon fresh fresh coarse ground black pepper
1/4 teaspoon ground cumin
cayenne pepper
1/2 lime, juice of
salt
1 tablespoon chopped fresh parsley (optional)

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 RED PEPPER SHRIMP



Grilled Red Pepper Shrimp image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 11

3 pounds large shrimp
4 tablespoons coarse salt
1/2 cup extra-virgin olive oil
2 cloves garlic, minced
Juice of 1/2 a lemon
2 tablespoons minced lemon peel
1 teaspoon dried red pepper flakes (or to taste)
2 tablespoons fresh oregano leaves, chopped
Coarse sea salt and freshly ground pepper to taste
Lemon wedges
Basil leaves to garnish

Steps:

  • Peel and devein the shrimp, leaving the tails on. Put them in a large bowl of ice water with the salt. Refrigerate for one hour. Drain and pat dry.
  • In a bowl large enough to contain the shrimp, combine the oil, garlic, lemon juice, lemon peel, pepper flakes and oregano. Season to taste with salt and pepper. Add the shrimp, toss so they are thoroughly coated with the mixture and marinate for 30 minutes at room temperature. Preheat grill.
  • Grill the shrimp for two to three minutes on each side. Be careful not to overcook them. Put them on a serving platter. Cover with plastic wrap and chill until ready to serve. Garnish with basil leaves and lemon and season to taste with sea salt and pepper.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 15 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 2 grams, Sodium 964 milligrams, Sugar 0 grams, TransFat 0 grams

GRILLED SHRIMP, RED PEPPER AND CORN SALAD



Grilled Shrimp, Red Pepper and Corn Salad image

Provided by Moira Hodgson

Categories     salads and dressings, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 pound jumbo shrimp, peeled and deveined
Coarse sea salt and freshly ground pepper to taste
3 tablespoons vegetable or light olive oil
2 red bell peppers, seeded and chopped
3 ears of corn
3 scallions, sliced
1/4 cup cilantro leaves
Juice of 1 lime
1 jalapeno chili, seeded and minced
1 clove garlic, minced (green part removed)
Few drops of Tabasco sauce (as needed)
2 ripe avocados, peeled, pitted and sliced
Sprigs of cilantro to garnish
1 lime, quartered

Steps:

  • Preheat grill or broiler. Season the shrimp with salt and pepper to taste, and sprinkle them with a tablespoon of oil. Seed and devein the peppers, and cut them into quarters. Grill the shrimp until they are lightly charred and barely cooked (about a minute and a half on each side). Cool.
  • Meanwhile, put the peppers skin side down on the grill and char them. Put them in a paper bag for a few minutes; then scrape off their skins. Chop the shrimp and peppers into half-inch pieces. Set aside.
  • Shuck the corn and scrape off the kernels with a sharp knife. Put the corn in a bowl with the scallions. Add the cilantro leaves, lime juice, chili, garlic, Tabasco and remaining oil. Mix well. Add the shrimp and peppers and toss. Correct seasoning, adding more lime juice if necessary.
  • Divide the avocado slices among four plates, fanning them out to one side. Spoon the shrimp and corn salad next to the avocado, and garnish with cilantro and a lime quarter.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 21 grams, Carbohydrate 41 grams, Fat 27 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 997 milligrams, Sugar 8 grams, TransFat 0 grams

GRILLED RED PEPPER SHRIMP



GRILLED RED PEPPER SHRIMP image

Categories     Shellfish     Super Bowl

Yield 2-4 servings

Number Of Ingredients 10

1 pound large shrimp, butterflied
Marinade:
2 cloves garlic
1 1/4 t. salt
1 t. cayenne pepper
1 t. paprika
1/8 to 1/4 t red pepper flakes
1/8 t black pepper
2 T fresh lemon juice
3 T olive oil

Steps:

  • Marinade: mash the garlic to a paste along with the salt. add cayenne, paprika, red pepper flakes, and black pepper and mix well. stir in lemon juice and slowly whisk in the oil. Marinate 2 to 3 hours in the refrigerator. Skewer the shrimp. Grill three to six minutes. Do not overcook. Shrimp are done when they are curled and firm.

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