Sassy Seasoned Shrimp Recipes

OLD BAY®-SEASONED STEAMED SHRIMP

Steps:

• Bring water, vinegar, and seafood seasoning to a boil in a saucepan over high heat. Add shrimp and stir.
• Reduce heat to medium, cover, and steam, stirring once or twice, until bright orange in color, 3 to 5 minutes. Drain.

4 MINUTE SPICY GARLIC SHRIMP

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

SASSY SEASONED SHRIMP

Steps:

• Mix first eight ingredients in a bowl (or simply put all in a large ziploc and squish to mix). You can reserve 1/4 cup of the marinade as a dipping sauce.
• Put the marinade in a large ziploc bag and add shrimp.
• Marinate in the refrigerator at least 2 hours.
• Take shrimp out of bag and thread onto skewers.
• Grill over medium high heat for about 4 minutes each side, or until shrimp are done.
• Serve with reserved marinade as a dipping sauce.

SWEET AND SPICY SHRIMPS

Steps:

• Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl to make marinade.
• Place shrimp in a large resealable plastic bag; pour in marinade. Seal the bag and shake to coat shrimp. Place in refrigerator and marinate for 15 to 20 minutes.
• Heat a skillet over medium-high heat; add shrimp. Cook, turning and basting a few times with leftover marinade, 5 to 7 minutes. Transfer shrimp to a bowl, reserving oil in the skillet.
• Pour 3 tablespoons of the marinade and gochujang to the skillet over medium heat. Cook and stir until thickened, about 2 minutes. Brush glaze over cooked shrimp or use as a dip. Sprinkle the remaining minced scallion on top.

SASSY SHRIMP STIR-FRY

Steps:

• In a bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, vinegar, honey, sesame oil and orange zest; set aside. , In a large nonstick skillet or wok, heat canola oil; stir-fry shrimp for 30 seconds. Add ginger, garlic and red pepper flakes; stir-fry 1-2 minutes longer or until shrimp turn pink. Remove and keep warm. , In the same pan, stir-fry the carrot for 1 minute. Stir broth mixture and stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the cabbage, peas, onions and shrimp mixture; heat through. Serve over rice if desired.

SAUTéED SHRIMP

Steps:

• Heat oil in a large skillet over medium heat. Add garlic, and cook until soft but not browned, 1 to 2 minutes. Add shrimp, parsley, oregano, and red-pepper flakes; cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes.
• Raise heat to medium-high, and add wine. Continue cooking until most of the liquid has evaporated. Remove from heat; season with salt and pepper. Serve hot, with lemon wedges on the side.

SASSY CAJUN GRILLED SHRIMP

Steps:

• Combine all ingredients in bowl except shrimp, mix well then add shrimp and turn to coat evenly.
• Cover and refridgerate at least 15 minutes.
• Thread shrimp on skewers, metal or wooden. If using wooden skewers soak them in water for at least 20 minutes to prevent burning. We soaked them in beer.
• Grill shrimp over medium-hot briquets about 2 minutes per side until opaque.
• Serve with lemon wedges.