Skillet Roasted Shrimp Recipes

GARLIC & HERB ROASTED SHRIMP

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.

CREAMY, GARLICKY SHRIMP SKILLET

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
• Meanwhile, melt the butter in a large skillet over medium heat. Stir in the garlic, red peppers and paprika and cook, stirring occasionally, until the peppers are heated through and the butter is fragrant and vibrant red, about 2 minutes. Add the cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
• Add the shrimp and cook until they are firm and cooked through, about 5 minutes. Add the cooked pasta, Parmesan and 1 teaspoon salt and toss until well coated (see Cook's Note). Sprinkle with parsley.

PAN-SEARED SHRIMP

Steps:

• In a large skillet, saute shrimp and garlic in oil for 3 minutes. Add wine and seasoning; cook and stir 3-5 minutes longer or until shrimp turn pink. Serve with rice; sprinkle with parsley.

ROASTED SHRIMP

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Arrange shrimp in a single layer in a stoneware baking dish. Drizzle olive oil over shrimp.
• Combine garlic salt, parsley, and pepper and sprinkle over shrimp. Cut butter into small pieces and scatter over shrimp.
• Roast in the preheated oven, watching carefully, until shrimp turn pink, 5 to 10 minutes.

SKILLET-ROASTED OKRA AND SHRIMP RECIPE - (4.7/5)

Steps:

• Saute okra in 1 Tbsp. hot olive oil in a large cast-iron skillet over medium-high heat 4 to 5 minutes or until lightly browned. Transfer okra to a large bowl. Add tomatoes and 1 Tbsp. oil to skillet; saute 3 minutes or until skins begin to burst. Transfer tomatoes to bowl with okra. Add shrimp and remaining 1 Tbsp. oil to skillet; sprinkle shrimp with red pepper. Saute 2 to 3 minutes or just until shrimp turn pink. Add garlic; saute 30 seconds. Stir in okra mixture, and sauté 1 to 2 minutes or until hot. Stir in salt, pepper, and parsley.

SKILLET ROASTED SHRIMP

Steps:

• To make the garlic compound butter--in a small saucepan over low heat, combine all the ingredients and whisk until melted and thoroughly blended.
• Pour into a ramekin.
• Use immediately or cover and refrigerate for up to 1 week. Melt over low heat just before serving.
• To make the shrimp--in a bowl, combine the olive oil, lemon zest, 2 teaspoons of the parsley, and the garlic salt.
• Add the shrimp and toss to coat.
• Refrigerate for 30 minutes to 1 hour.
• Heat a large cast-iron skillet over high heat for about 2 minutes, or until the surface is hot enough that water bounces and sizzles when sprinkled in it.
• Arrange the shrimp in a single layer in the hot skillet and cook for 3 to 4 minutes on each side, or until the shrimp become a rosy pink color.
• Remove from the heat.
• Sprinkle with the pepper and the remaining 2 teaspoons parsley.
• Bring the hot skillet directly to the table, placing it on a heavy trivet.
• Place the ramekin of compound butter in the center of the skillet.
• With your fingers, peel each shrimp and dunk it into the compound butter.

SHRIMP AND RICE SKILLET RECIPE BY TASTY

Steps:

• On a cutting board, blot the shrimp dry with paper towels. Season the shrimp all over with ½ teaspoon of salt and the black pepper. Set aside.
• Add the olive oil to a medium pot over medium-high heat. Once the oil begins to shimmer, add the shallot and cook, stirring often, until starting to soften, 1 minute. Add the garlic and red pepper flakes and cook, stirring constantly, until aromatic, about 30 seconds.
• Add the rice and stir to combine. Add the wine wine and cook, stirring often, until the smell of alcohol has burned off, about 1 minute.
• Add the water and the remaining teaspoon of salt and bring to a boil. Place the lid on the pot, reduce heat to low, and simmer for 15 minutes.
• Remove the lid from the pot and stir in the shrimp. Place the lid on the pot and continue cooking until the rice is cooked through and the shrimp are bright pink and opaque, about 3-4 minutes.
• Add the butter, lemon juice, and parsley, and stir to combine.
• Enjoy!

SKILLET ROASTED SHRIMP

Steps:

• Mix all marinade ingredients together to make a loose paste. Devein shrimp leaving shells intact. Toss shrimp in marinade to coat. Marinade at least 30 minutes to overnight. (30 minutes is not really enough.)
• Heat 2 tbsp olive oil in heavy bottom pan large enough to accommodate all shrimp in a single area. Season shrimp with salt. When the oil is hot, add shrimp and cook 1 minute on each side. Add lemon and chilis and cook one minute more. Add garlic and butter. Cook until almost done. Add cilantro and cook until wilted and shrimp just cooked through.