Grilled Lemon Shrimp With Squash Recipes
GRILLED SHRIMP AND SUMMER SQUASH SALAD
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the grilled shrimp marinade: Toss the shrimp in a large bowl with the olive oil, garlic, oregano, red pepper flakes and sprinkle with salt and pepper. Let marinate in the fridge for an hour.
- Preheat half of a grill to medium-high heat, or around 350 degrees F.
- For the squash: Toss the squash with the olive oil and some salt and pepper and place in a disposable aluminum foil pan. Place the pan over the indirect side of the grill and cook, covered, stirring once, until the squash is just tender, but not browned, 8 to 10 minutes. Set aside to cool.
- Grill the shrimp over direct heat until just cooked through, 2 to 3 minutes per side, flipping once.
- For the lemon vinaigrette: Whisk together the lemon juice, honey, shallots and Dijon in a large bowl. While whisking continuously, slowly drizzle in the grapeseed oil, then the olive oil, until emulsified. Season with salt and pepper.
- To assemble the salad: Toss together the squash, corn, snap peas, sunflower seeds, Aleppo, half of the vinaigrette and season with salt and pepper. Taste and check for seasoning, adding more vinaigrette as desired. The salad can be kept cold until ready to serve. Before serving, gently fold in the basil and cilantro. Then plate with the shrimp arranged on top.
SHRIMP WITH PENNE AND SQUASH
You can vary this recipe to your own tastes. I most always add onions to the garlic when frying and skip the minced green onions. I have used baby portobello mushrooms also. I always use fresh garlic! This is hubby's favorite meal.
Provided by Grumpy's Honeybunch
Categories Seafood Shellfish Shrimp
Time 35m
Yield 5
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and pour into a large bowl.
- Meanwhile, warm oil in a large skillet over medium heat. Stir in squash and zucchini, and cook 10 minutes. Stir in shrimp, and cook 3 minutes. Stir in lemon juice, basil, oregano, salt, pepper, and garlic. Cook 2 minutes more.
- Pour shrimp and sauce into large bowl with pasta. Sprinkle with chives and Parmesan, and stir to combine.
Nutrition Facts : Calories 364.6 calories, Carbohydrate 43 g, Cholesterol 141.5 mg, Fat 9.6 g, Fiber 4.8 g, Protein 28.3 g, SaturatedFat 2.1 g, Sodium 440.8 mg, Sugar 3.3 g
GRILLED LEMON SHRIMP
The Grilled Lemon Shrimp recipe out of our category Shrimp! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h6m
Yield 4
Number Of Ingredients 7
Steps:
- Heat up grill.
- Peel and chop garlic. Mix with lemon juice, oil, salt and pepper to make a marinade. Wash shrimp and marinate for 30 minutes. Then put on skewers and grill on each side for 2-3 minutes. Cut the lemon into slices and place on the grill.
- Serve shrimp skewers with lemon slices on plates.
GRILLED LEMON SHRIMP WITH SQUASH
Lemon and rosemary liven the flavors of a shrimp and squash dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- In shallow glass or plastic dish or resealable food-storage plastic bag, mix all Lemon-Rosemary Marinade ingredients. Add shrimp, zucchini, yellow squash and bell pepper to marinade; stir to coat. Cover dish or seal bag and refrigerate 15 to 30 minutes, stirring occasionally. Heat coals or gas grill for direct heat.
- Remove shrimp and vegetables from marinade; discard marinade. Place shrimp and vegetables in grill basket.
- Cover and grill shrimp and vegetables 4 to 5 inches from medium heat 12 to 14 minutes or until shrimp are pink and firm and vegetables are tender. To serve, peel shrimp. Serve with lemon wedges.
Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 105 mg, Fiber 3 g, Protein 14 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 130 mg
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- Soak your skewers in water (for about 1.5 hours) prior to grilling if desired. There is debate as to if this is actually necessary or not. (I don’t usually have time and it's been fine!)
- If the shell is still on the shrimp, carefully peel it away. Place the shrimp in a colander and rinse under cold water. Pat dry with paper towels and sprinkle with salt and pepper.
- In a medium bowl, combine the remaining marinade ingredients. Carefully pour it into a thick freezer bag, then add the shrimp.
- Marinade the shrimp for 20-30 minutes minutes. *Do not marinade longer than 30 minutes, as the acid from the lemon will begin to break down the shrimp after this time, which can leave them mushy.
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- Combine baking soda, salt, and sugar in a medium bowl. Place shrimp in bowl and toss to coat. Thread the shrimp onto skewers, alternating heads to tails and pushing the shrimp so that they are nestled snugly together; you should have about 6 shrimp on each skewer. Lay skewers on top of a baking dish so that the shrimp are suspended above the bottom of the dish. Transfer to refrigerator and allow to rest for 1 hour. Meanwhile, combine half of garlic and half of olive oil in a small bowl. Combine remaining garlic, olive oil, lemon zest and juice, and parsley leaves in a large bowl. Set aside.
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- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Drizzle with lemon or lime juice; sprinkle evenly with seasoning salt.
- To make the spaghetti squash, preheat oven to 350 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil so they don't stick. Bake the squash in the oven for 45 minutes until tender.
- While squash is cooking, lightly oil and heat a cast-iron grill or griddle to medium-high. Grill for 3-4 minutes on each side. You want to achieve grill lines, but be careful these cook quickly and will be tough if overdone. After cooking, feel free to sprinkle additional seasoning salt over shrimp for added flavor.
- Take squash out of the oven. Scrape out all the strands of spaghetti using a fork, place spaghetti squash in a colander in the sink, pressing gently with a paper towel to allow excess water to drain out.
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