Herbed Shrimp Skillet Recipes

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GARLIC & HERB ROASTED SHRIMP



Garlic & Herb Roasted Shrimp image

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1/4 pound (1 stick) unsalted butter
2 tablespoons good olive oil
2 tablespoons minced garlic (6 cloves)
2 teaspoons minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 large lemons
2 pounds (8- to 10-count) shrimp, peeled with the tails on
1 teaspoon coarse sea salt
4 slices country bread, toasted

Steps:

  • Preheat the oven to 400 degrees.
  • Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
  • Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.

HERBED SHRIMP SKILLET



Herbed Shrimp Skillet image

I love corn, especially in this dish. During summer, when I can use fresh corn instead of frozen, it's even better. Either way, it comes together very quickly.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 small onion, chopped
1 small green pepper, chopped
3 tablespoons butter
3 cups frozen corn
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon pepper
3/4 pound uncooked medium shrimp, peeled and deveined

Steps:

  • In a large skillet, saute onion and green pepper in butter for 2 minutes. Stir in the corn, sugar, salt, basil, thyme and pepper. Cover and cook over medium-low heat for 5-8 minutes or until corn is tender., Add shrimp; cook and stir for 3-4 minutes or until shrimp turn pink.

Nutrition Facts :

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

GARLICKY HERBED SHRIMP



Garlicky Herbed Shrimp image

I love shrimp. Love garlic. Love herbs. Cook 'em in butter and what could be better? -Dave Levin, Van Nuys, California

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield about 3 dozen.

Number Of Ingredients 12

2 pounds uncooked jumbo shrimp, peeled and deveined
5 garlic cloves, minced
2 green onions, chopped
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
1/4 teaspoon seasoned salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1/2 cup butter, divided
1/4 cup lemon juice
2 tablespoons minced fresh parsley
1 tablespoon minced fresh tarragon

Steps:

  • In a large bowl, combine the first 8 ingredients; toss to combine. In a large skillet, heat 1/4 cup butter over medium-high heat. Add half of the shrimp mixture; cook and stir until shrimp turn pink, 4-5 minutes. Transfer to a clean bowl., Repeat with remaining butter and shrimp mixture. Return cooked shrimp to pan. Stir in lemon juice; heat through. Stir in herbs.

Nutrition Facts : Calories 46 calories, Fat 3g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 61mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

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.

HERBED SHRIMP AND PEAS SKILLET



Herbed Shrimp and Peas Skillet image

Cook Herbed Shrimp and Peas Skillet for the whole family today! This shrimp and peas dish mixes mac and cheese with veggies and shrimp for a tasty entrée.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 6 servings

Number Of Ingredients 7

1-1/2 cups water
1 cup milk
1 pkg. (14 oz.) KRAFT Deluxe Four Cheese Macaroni & Cheese Dinner
1 cup frozen peas, thawed
1/2 cup frozen corn, thawed
1 tsp. dill weed
1/2 lb. frozen cooked cleaned medium shrimp, thawed

Steps:

  • Mix water, milk and Macaroni in large skillet. Bring to boil; cover. Simmer on medium-low heat 8 min.
  • Stir in peas, corn and dill; top with shrimp. Simmer, covered, 5 min. or until macaroni is tender and mixture is heated through.
  • Add Cheese Sauce; mix well.

Nutrition Facts : Calories 310, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1030 mg, Carbohydrate 39 g, Fiber 2 g, Sugar 6 g, Protein 20 g

SAUCY HERBED SHRIMP



Saucy Herbed Shrimp image

This is a super fast recipe to speed dinner to the table on a busy night. I spooned this over bow tie pasta in a large pasta bowl and served it family style with a garden salad & bread. I hope you enjoy my RSC #7 creation.

Provided by Susie D

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb shrimp, peeled, deveined, and tails removed
1 tablespoon olive oil
1 large green bell pepper, julienned
1 medium orange bell pepper, julienned
1 medium onion, cut into strips
1/2 lb fresh green beans, ends removed and cut into 2 pieces
2 garlic cloves, minced
2 roma tomatoes, coarsely chopped
1/2 cup white wine
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1 teaspoon cracked black pepper
1/2 cup parmesan cheese, shredded

Steps:

  • Cut all vegetables ahead as this dish cooks quickly.
  • Pour oil into large skillet and heat.
  • Add minced garlic and onion: stir until nearly translucent.
  • Add green beans, both bell peppers: stir until nearly done, leaving them crisp tender.
  • Add shrimp, wine, and seasonings: stir until shrimp is pink & wine is reduced.
  • Add tomatoes and stir in; cook one minute more.
  • Spoon over pasta or rice. Sprinkle with grated parmesan & serve hot.
  • I also topped this with a sprinkle of French Grey sea salt & more fresh cracked black pepper.

Nutrition Facts : Calories 299.4, Fat 9.3, SaturatedFat 3, Cholesterol 250, Sodium 1492.3, Carbohydrate 15.6, Fiber 4.1, Sugar 6.5, Protein 33.1

HERBED SHRIMP SKILLET



Herbed Shrimp Skillet image

Make and share this Herbed Shrimp Skillet recipe from Food.com.

Provided by weekend cooker

Categories     Vegetable

Time 20m

Yield 4 meals, 4 serving(s)

Number Of Ingredients 10

1 small onion, chopped
1 small green pepper, chopped
3 tablespoons butter
3 cups frozen corn
2 teaspoons sugar
1/4 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon pepper
3/4 ponnd uncooked medium shrimp, peeled and deveined

Steps:

  • In a large skillet, saute onion, and green pepper in butter for 2 minutes.
  • Stir in the corn, sugar, salt, basil, thyme, and pepper.
  • Cover, and cook over medium-low heat for 5-8 minutes, or until corn is tender.
  • Add shrimp, cook, and stir for 3-4 minutes or until shrimp turns pink.

Nutrition Facts : Calories 314.8, Fat 10.6, SaturatedFat 5.8, Cholesterol 24.3, Sodium 236.6, Carbohydrate 56.4, Fiber 6.7, Sugar 3.3, Protein 8.1

SKILLET SHRIMP PARMESAN



Skillet Shrimp Parmesan image

Herb-spiced panko forms the best-ever crust on these lightly fried shrimp. They are arranged atop a bed of bubbling marinara sauce, then topped with mozzarella and nutty Parmesan cheese before being broiled until browned and gooey. Basil, crushed red pepper, and more Parmesan finish this outstanding Italian-American dish. To bulk up the meal, serve it with a refreshing Caesar salad and lots of crusty warm bread.

Provided by Justin Chapple

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
1 1/2 cups panko, crushed by hand
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried parsley
1 pound shelled and deveined large shrimp, tails removed
Canola oil, for frying
One 24-ounce jar marinara sauce
1 cup shredded low-moisture mozzarella cheese
1/4 cup finely grated Parmesan cheese, plus more for serving
Basil leaves, for garnish
Crushed red pepper, for serving

Steps:

  • In a large resealable plastic bag, combine the flour and a pinch each of salt and black pepper; shake to mix. In a medium bowl, beat the eggs. In another large resealable plastic bag, combine the panko, oregano, parsley, 1 teaspoon salt and 1/2 teaspoon black pepper; shake to mix.
  • Working in batches, add the shrimp to the bag of flour and shake to coat. Transfer the floured shrimp to the beaten eggs and turn to coat. Lift the shrimp from the egg, letting the excess drip back into the bowl, then add to the bag of panko and shake to coat. Transfer the breaded shrimp to a baking sheet or plate.
  • In a large oven-proof skillet, heat 1/4 inch of oil over medium-high heat until little bubbles appear when you insert a wooden chopstick or the end of a wooden spoon. Carefully add half the breaded shrimp and fry, flipping once, until well browned, about 3 minutes total; reduce the heat if the shrimp browns too quickly. Transfer the shrimp to a paper towel-lined plate or baking sheet to drain. Repeat with the remaining shrimp.
  • Position the oven rack 6 to 8 inches from the heat source and preheat the broiler to high. Carefully pour the oil into a heatproof container and let the skillet cool slightly.
  • Add the marinara to the skillet and cook over medium heat until bubbling. Arrange the fried shrimp in the skillet in an even layer, then sprinkle the mozzarella and 1/4 cup of the Parmesan on top. Broil for 1 to 3 minutes, until the cheese is melted and browned in spots. Garnish the shrimp Parmesan with basil leaves and serve with crushed red pepper and additional Parmesan, for sprinkling.

SMOKY HERBED SHRIMP



Smoky Herbed Shrimp image

This sauteed shrimp dish is an easy appetizer to make for any meal, but the smoky paprika and sharp sherry vinegar lend a Spanish-inspired flair that makes it a perfect one-pan recipe for a tapas party.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
2 pounds large shrimp, peeled and deveined
Coarse salt and ground pepper
1 teaspoon smoked paprika
2 tablespoons sherry vinegar
1/4 cup roughly chopped fresh parsley

Steps:

  • In a large skillet, heat olive oil over medium-high. Add shrimp and cook, stirring frequently, until shrimp are opaque throughout, about 4 minutes. Season with salt and pepper. Stir in paprika and sherry vinegar; transfer to serving dish. Top with parsley and serve warm or at room temperature.

Nutrition Facts : Calories 153 g, Fat 6 g, Protein 23 g

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