Zesty Marinated Shrimp Recipes

ZESTY MARINATED SHRIMP

Steps:

• Place first eight ingredients in a large bowl; toss with shrimp. Refrigerate, covered, 4 hours, stirring occasionally. Drain before serving.

SOUTHWEST ZESTY MARGARITA SHRIMP

Steps:

• In medium bowl, combine all ingredients except shrimp; mix well. Add shrimp; stir to coat. Cover; refrigerate at least 4 hours or up to 8 hours to marinate.
• Spray broiler pan with nonstick cooking spray. Drain shrimp, discarding marinade. Place shrimp on sprayed broiler pan. Broil 4 inches from heat for 5 to 7 minutes or until shrimp turn pink, turning once.

SPICY GRILLED SHRIMP

Steps:

• Preheat grill for medium heat.
• In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
• Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

AMAZING SPICY GRILLED SHRIMP

Steps:

• Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
• Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
• Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
• Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.

SPICY LEMON-MARINATED SHRIMP

Steps:

• Remove zest from lemons with a vegetable peeler and remove any white pith from zest strips with a sharp knife. Squeeze 1 1/2 cups lemon juice. Finely grind coriander seeds in an electric coffee/spice grinder. Whisk together zest, juice, coriander, vinegar, oil, water, sugar, chile flakes, and 6 tablespoons kosher salt in a large bowl until sugar and salt are dissolved.
• Bring an 8-qt. pot of water to a boil with pickling spices and remaining 2 tablespoons salt and cook shrimp, 2 lb. at a time, 1 1/2 minutes, or until just cooked through. Return water to a boil between batches. Transfer cooked shrimp with a slotted spoon to a colander to drain and add warm shrimp to marinade, tossing to coat.
• Cool shrimp slightly and divide among about 8 large sealable plastic bags with marinade. Stack bags in a large roasting pan, keeping shrimp in single layers. Marinate, chilled, turning bags occasionally, at least 8 hours.
• Drain shrimp before serving.
• To make 6 servings:
• Follow the directions above using the following ingredient amounts:
• 1 large lemon 1 1/2 teaspoons coriander seeds 3 tablespoons white-wine vinegar 1 tablespoon olive oil 1 tablespoon water 1 tablespoon sugar 1 1/2 teaspoons dried Aleppo or New Mexican chile flakes or 1 tablespoon dried hot red pepper flakes 1 tablespoon plus 2 1/2 teaspoons kosher salt 2 tablespoons pickling spices 1 pound large (U 16/20) shrimp, shelled and deveined

SPICY MARINATED SHRIMP

Steps:

• Combine all ingredients except shrimp in a large bowl.
• Add shrimp and toss to coat.
• Cover and refrigerate 4-6 hours or overnight.
• Transfer shrimp mixture to a serving bowl and serve with toothpicks.

ZESTY ITALIAN SHRIMP

Steps:

• Combine shrimp, dressing and sliced onon in a medium container.
• Chill at least 4 hours or overnight.
• Serve and enjoy.