Broiled Mexican Style Shrimp With Garlic And Limes Recipes

GARLIC CILANTRO LIME SHRIMP MARINADE

Steps:

• Whisk together olive oil, lime juice, cilantro, garlic, salt, soy sauce, and crushed red pepper flakes. Pour mixture into a large resealable bag.
• Add shrimp to the bag, press the excess air out, and seal. Chill for 15 minutes.
• GRILL shrimp on skewers or on a grill pan over medium heat, 3-4 minutes on each side until pink and cooked through. Or BAKE shrimp in a single layer on a greased sheet pan at 400 degrees for 10-12 minutes until pink and cooked through.
• Garnish with extra lime juice and cilantro if desired and serve.

BROILED MEXICAN-STYLE SHRIMP WITH GARLIC AND LIMES

Steps:

• To prepare the shrimp, with a very sharp paring knife, split each shrimp down the back through the shell.
• Leave the legs intact.
• Open the shrimp (like butterflies) and flatten them; the legs will be on the bottom side.
• Arrange the split shrimp in a single layer on a sheet pan.
• Cover and refrigerate until ready.
• Place the garlic in a small saucepot with enough water to cover them.
• Bring the water to a boil, and then lower to a simmer until the garlic cloves are soft (about 20 minutes).
• Drain the water and refresh the garlic cloves with cold water.
• Allow to cool.
• Mince the cooked garlic.
• Just before broiling the shrimp, combine the minced garlic with the minced serrano chiles, minced cilantro, lime juice and hot melted butter.
• Remove the shrimp from the refrigerator.
• Brush the shrimp with the melted garlic/cilantro butter.
• Place the shrimp under a hot broiler and cook just until the shrimp are done (about 5 minutes depending on the broiler and height of the rack).
• Transfer the shrimp to a platter and drizzle any remaining garlic butter over the shrimp.
• Serve with lots of paper napkins and an empty bowl for the shells.

GRILLED SHRIMP WITH GARLIC (GAMBAS AL AJILLO)

Steps:

• Heat the grill to medium.
• Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.
• Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.
• Increase the heat of the grill to high.
• Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.

BAJA GARLIC SHRIMP

Steps:

• Melt the butter in a heavy medium skillet over medium heat. Season the shrimp with salt and pepper, to taste. Cook for about 4 minutes until almost fully cooked. Using a slotted spoon, transfer the shrimp to a plate and tent it with foil. Add the onion and garlic and cook until the onion is translucent, about 6 minutes. Stir in the wine and bring to boil, scraping up the brown bits on the bottom of the pan. Boil for 1 minute. Stir in the lime juice and parsley. Return the shrimp to the pan and toss to coat with sauce and Continue to cook until the shrimp are fully cooked, about 1 minutes. Season with salt and pepper, to taste. Transfer the shrimp to a serving platter and serve alone or with white rice, if desired.

OUTRAGEOUSLY GOOD BROILED SHRIMP!

Steps:

• Butterfly shrimp and place on non-stick baking pan or line pan with aluminum foil for easier cleanup.
• Brush shrimp with melted butter.
• Sprinkle lightly with garlic salt.
• Mix together bread crumbs, Parmesan cheese and parsley.
• Sprinkle lightly over shrimp.
• Drizzle lightly with additional melted butter.
• Broil until light brown.

SHRIMP WITH OLIVE OIL, GARLIC AND LIME

Steps:

• Preheat oven to 450°F. Combine first 5 ingredients in 13 x 9 x 2-inch glass baking dish; whisk to blend. Mix in shrimp; let stand 20 minutes, stirring occasionally. Bake shrimp until just opaque in center, about 15 minutes. Spoon shrimp and juices into bowls. Serve with lime wedges.

CILANTRO GARLIC LIME SAUTEED SHRIMP

Steps:

• Toss shrimp and half the cilantro together in a bowl.
• Heat olive oil in a skillet over medium heat; saute onion until translucent, 1 to 2 minutes. Add garlic and saute until browned, 1 to 2 minutes.
• Stir salsa, red bell pepper, white wine, red chile pepper puree, lemon juice, and lime juice into onion mixture; bring to a boil. Reduce heat and simmer, 2 to 3 minutes. Add shrimp to salsa mixture; cook and stir until shrimp are cooked through, about 5 minutes. Garnish with remaining cilantro and add more lemon or lime juice to taste.

GRILLED TEQUILA-LIME SHRIMP

Steps:

• Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling.
• Soak skewers at least 30 minutes in water to prevent burning.
• Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer.
• Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.