My Mother In Laws Best Shrimp Marinade Recipes

BEST EVER SHRIMP MARINADE

Steps:

• Mix all ingredients for marinade together then marinate shrimp in a medium-sized bowl for 15 minutes.
• GRILLING METHOD: Preheat BBQ to 425 F. Add shrimp to skewers, then place on a baking sheet. Drizzle some extra marinade overtop then discard remaining marinade. Grill shrimp for 2 minutes per side until pink and fully cooked. Serve and enjoy!
• STOVETOP METHOD: Add 1 tbsp butter or olive oil to a large skillet over med-high heat (I recommend butter for better flavour). Add shrimp along with marinade to skillet, sauteeing for 3-4 minutes or until shrimp are pink and no longer translucent. Serve and enjoy!
• BROILER METHOD: Set oven to broil on high. Add shrimp to skewers, then place on a parchment-lined baking sheet. Drizzle some extra marinade overtop then discard remaining marinade. Broil shrimp for 1-2 minutes per side (watching closely) until pink and fully cooked. Serve and enjoy!

"DRUNKEN SHRIMP STYLE" QUICK MARINADE

Steps:

• Soak skewers in water for 45 minutes. In a mixing bowl, combine vodka, citrus, ginger, garlic, sugar, and miso paste and whisk until mixed. Slowly whisk in oil until smooth. Pour marinade over unpeeled shrimp and scallops. Cover and let marinate in refrigerator for 45 to 60 minutes. Skewer shrimp and scallops (4 to a skewer is optimal) and place on grill over direct heat. Allow tails and legs of shrimp to slightly blacken before turning. Scallops should brown slightly before turning.

MY MOTHER-IN-LAW'S BEST SHRIMP MARINADE

Steps:

• Mix all the marinade ingredients in a large zip-top plastic bag.
• Add shrimp to the bag and marinade 1-2 hours.
• Skwer the shrimp on water-soaked bamboo skwers (about 4-5 per skwer).
• Grill shrimp over medium heat until pink
• Enjoy!

HOMEMADE MARINATED SHRIMP

Steps:

• In a large kettle, combine water, 1 onion, garlic, bay leaf and 1 teaspoon salt; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add shrimp; simmer for 5-7 minutes or until shrimp turn pink. Drain immediately; rinse in cold water. Place in a large glass or plastic bowl with remaining onions. In a small bowl, combine ketchup, vinegar, oil, chives, Worcestershire sauce, pepper, curry powder and remaining salt. Pour over shrimp. Cover and chill for 6 hours or overnight. Drain before serving.

BEST BBQ SHRIMP EVER

Steps:

• Whisk together the canola oil, hot pepper sauce, garlic, chili sauce, lemon juice, and oregano in a large glass or ceramic bowl. Add the shrimp and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 1 hour.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade. Thread about 4 shrimp onto each skewer.
• Cook on the preheated grill until pink on the outside and no longer translucent in the center, about 3 minutes per side.

MADELINE'S CHARDONNAY SHRIMP

Steps:

• Melt butter in a skillet over medium heat.
• Add garlic and cook for one minute.
• Stir in wine, worcestershire sauce, and seasonings and bring to a boil.
• Reduce to simmer and add the shrimp. Cook for about 3 to 4 minutes until shrimp becomes pink and tender.
• Serve shrimp in wide shallow bowls with cooking juices. A crusty bread goes nicely to soak up the yummy juices.

SIMPLE MARINATED SHRIMP

Steps:

• In a 3-qt. glass serving bowl, combine shrimp, onion, lemons and olives. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over shrimp mixture and stir gently to coat. , Cover and refrigerate for 24 hours, stirring occasionally. Discard bay leaf before serving.