Broiled Shrimp Recipes

BROILED BUTTERY SHRIMP

Steps:

• In a large bowl, combine the first eight ingredients; add shrimp and toss to coat. Arrange shrimp in a single layer in a greased 15x10x1-in. baking pan. , Broil 4-6 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once.

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.

PERFECT BROILED SHRIMP (FAST & EASY!)

Steps:

• Preheat the broiler.
• If frozen, thaw the shrimp.
• Pat the shrimp dry.
• Mince the garlic. In a medium bowl, toss with the shrimp with the olive oil, garlic, oregano, onion powder, and kosher salt*. Toss until fully combined. If using breadcrumbs, add them and toss until all shrimp are coated.
• Place the shrimp on a baking sheet in an even layer. (You can add a few additional pinches of breadcrumbs if there were places where they did not stick to the shrimp.) Place the baking sheet in the oven and broil until juicy and opaque, about 3 to 6 minutes, until juicy and opaque, rotating the tray as necessary for even cooking.
• Spritz with fresh lemon juice from lemon wedges, sprinkle with chopped parsley or cilantro, and serve immediately.

BROILED SHRIMP

Steps:

• Preheat broiler.
• Put shrimp in lg. bowl
• Add all other ingredients.
• Toss well to coat shrimp.
• Place on shallow baking sheet.
• Broil 7 in from heat for about 6-7 min, turning once.
• Serve with sauce from pan.
• Add a little butter if you like.

BROILED SHRIMP SCAMPI

Steps:

• Preheat broiler to 500 degrees (260 degrees C).
• Stir shrimp together with butter, garlic and wine. Place on a baking sheet and broil for 10 minutes. Sprinkle on scallions and broil for another 2 to 3 minutes, until shrimp are firm. Serve hot.

BROILED SHRIMP SCAMPI

Steps:

• Heat broiler with rack set 4 inches from heat. Place shrimp on a large broilerproof rimmed baking sheet.
• Sprinkle with oil and garlic, and season generously with salt and pepper; toss to coat. Arrange shrimp in a single layer.
• Broil until opaque throughout, 3 to 4 minutes. Sprinkle with lemon juice and parsley; toss to combine. Serve immediately; garnish with lemon wedges.

CAJUN-STYLE BROILED SHRIMP

Steps:

• Turn on the broiler, and put the rack close to heat.
• Mash 1 garlic clove with 1 teaspoon salt until it forms a paste.
• Add to it 1/2 teaspoon cayenne, 1 teaspoon paprika, 1 tablespoon lemon juice, 2 tablespoons olive oil and lots of black pepper.
• Rub paste all over 1 1/2 pounds peeled shrimp.
• Broil, 2 to 3 minutes per side.

BROILED SHRIMP WITH GARLIC BUTTER

Steps:

• Preheat the broiler. Place the butter in a small bowl and stir in the garlic, shallots, parsley, lemon juice and salt. Cut the shrimp in half lengthwise, leaving them attached at the tail. Spread the shrimp open and arrange them in a shallow, oval flameproof casserole. Top the shrimp with generous dabs of the butter mixture and pour fumet or water into the dish. Broil the shrimp until they are cooked through, about 4 minutes. Arrange the shrimp in a line across 4 plates, so that the tail of each shrimp fits inside the shrimp in front of it. Whisk the liquid in the casserole dish and pour it over the shrimp. Serve immediately.
• Remove the gills and eyes from the fish or have your fish store do it. Cut the heads and bones across into 4-inch pieces. Put them in a shallow pan and cover with cold water. Let stand for 1 hour, changing the water twice. Drain. Heat the oil in a large pot over medium heat. Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf. Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes. Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes. Add the wine and water and bring to a boil. Boil for 10 minutes, skimming off the foam as it rises to the top. Remove from the heat and let rest for 10 minutes. Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups. Store, tightly covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months.

BROILED MARINATED SHRIMP

Steps:

• Shell and devein shrimp.
• Make a marinade with the remaining ingredients.
• Place shrimp and marinade in a large zip-lock gallon bag. Marinate the shrimp for at least 4 hours, turning occasionally.
• Divide the shrimp and marinade into 6 individual earthenware dishes, or spread them on a shallow broiling pan.
• Broil the shrimp until they are lightly browned on both sides, approximately 5-6 minutes on each side.