Lemon Shrimp Crackers Recipes

LEMON SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil.
• Meanwhile, heat oil in a pan over medium heat. Coat shrimp with salt and pepper. Cook and stir shrimp in the hot oil until opaque, about 2 minutes per side.
• Cook linguine in the boiling water until tender yet firm to the bite, 1 to 3 minutes.
• Combine lemon zest and juice in a small saucepan over medium heat and bring to a simmer. Sprinkle in parsley and stir in butter until melted. Add 2 tablespoons of the pasta cooking water and stir. Drain pasta. Add shrimp to the lemon sauce. Mix pasta, shrimp, sauce, and Parmesan cheese together in a large serving bowl.

GARLIC LEMON SHRIMP RECIPE BY TASTY

Steps:

• Melt butter in a pan over medium heat.
• Spread the shrimp around in the pan in a single layer, sprinkling the salt and pepper on top, then cook until the butter is starting to turn a dark brown. Flip the shrimp, add the garlic and chili flakes, and cook for about 15-30 seconds.
• Add the parsley and lemon juice, reducing the lemon juice down to a sauce, then remove from heat.
• Serve and enjoy!

SKINNY LEMON SHRIMP FETTUCCINE

Steps:

• Cook pasta according to package directions; drain and set aside.
• Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic; cook and stir for 30 seconds. Add shrimp and broth to skillet. Cook and stir for 3 to 4 minutes or until shrimp are opaque. Stir in peas, tomatoes, lemon peel, nutmeg, and salt. Add pasta; toss with vegetable mixture. Heat through.
• To serve, divide pasta among four shallow soup bowls. Sprinkle with parsley. If desired, serve with bread slices.

LEMON-SHRIMP CRACKERS

Steps:

• Spread crackers with reduced-fat cream cheese.
• Top with shrimp and seasoning.

SPICY LEMON SHRIMP SKEWERS

Steps:

• Finely grate the zest from 4 of the lemons, then pulse in a mini food processor with 3 tablespoons salt. Squeeze the juice from 2 of the zested lemons into a large bowl; add the lemongrass, olive oil, Sriracha, garlic, fish sauce, brown sugar and 1 teaspoon of the lemon salt. Thinly slice the 2 remaining lemons and add to the bowl.
• Using kitchen shears, cut through the shrimp shells along the outer curve, leaving the shells on. Remove the veins and rinse the shrimp. Add to the bowl with the lemongrass marinade and toss; cover and refrigerate for 1 hour. Meanwhile, soak 12 to 15 wooden skewers in water.
• Preheat a grill to medium high. Thread the shrimp onto the skewers. Brush the grill with vegetable oil, then add the lemon slices and grill until they begin to char, turning once, about 2 minutes; transfer to a platter. Stir the mint into the remaining marinade. Add the shrimp skewers to the grill and cook, brushing with the marinade-mint mixture, until the shells begin to char, 2 to 3 minutes per side. Transfer to the platter and sprinkle with the lemon salt to taste.

LEMON SWEET CRACKERS

Steps:

• Preheat oven to 350°F Prepare baking sheet(s) by greasing or by lining with Kitchen Parchment.
• Thoroughly combine the flour, salt and Bakers' Ammonia. Set aside.
• Cream shortening and sugar well. Add egg white and beat until light.
• Add flour mixture to shortening mixture alternately with milk.
• Add lemon extract.
• Roll out and cut into 3" squares. Bake about 8 minutes.

LEMON-GARLIC SHRIMP

Steps:

• Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined.
• Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
• Reduce heat to low and stir in parsley, lemon juice, and lemon zest.