Guinness Broiled Shrimp Recipes

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PERFECT BROILED SHRIMP (FAST & EASY!)



Perfect Broiled Shrimp (Fast & Easy!) image

Broiled shrimp is one of the best ways to cook it! It's easy and comes out juicy and perfectly seasoned. Add breading for an irresistible crunch!

Provided by Sonja Overhiser

Categories     Main Dish

Time 10m

Yield 4

Number Of Ingredients 9

1 pound large shrimp, deveined (tail on or off)
2 tablespoons olive oil
2 garlic cloves
1/2 teaspoon dried oregano
1/4 teaspoon onion powder
1/2 teaspoon kosher salt*
1/2 cup breadcrumbs (optional; homemade* or plain purchased breadcrumbs)
Lemon wedges
Chopped parsley or cilantro, for garnish

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.

Nutrition Facts : Calories 210 calories, Sugar 0.8 g, Sodium 233.7 mg, Fat 8.3 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 9.7 g, Fiber 0.6 g, Protein 24.6 g, Cholesterol 182.5 mg

GARLIC BROILED SHRIMP



Garlic Broiled Shrimp image

I love shrimp nearly any way it can be prepared. This is one of my favorites though. Serve with baked potatoes or a side of angel hair pasta. Enjoy!

Provided by Amy H.

Categories     Seafood

Time 15m

Number Of Ingredients 8

2 lb raw shrimp, cleaned and peeled, tails left on
1/3 c butter, melted
1/3 c olive oil
1/4 c fresh chopped parsley
1 green onion, chopped
3 clove garlic, minced
2 Tbsp fresh lemon juice
salt & pepper to taste

Steps:

  • 1. Combine next butter, olive oil, fresh chopped parsley, green onion, garlic, and lemon juice in a large shallow dish. Add shrimp, tossing well to coat. Cover and marinate at least 30 minutes, stirring occasionally
  • 2. Place shrimp in a pan and spread sauce over it. Broil shrimp 4 inches from heat for 3 to 4 minutes; Toss and broil an additional 1 to 2 minutes or until done. Sprinkle with salt and pepper.
  • 3. Optional: Reserve 1/4 c. pan drippings and toss with a side of angel hair pasta if desired.

GUINNESS BROILED SHRIMP



Guinness Broiled Shrimp image

Make and share this Guinness Broiled Shrimp recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 2h35m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs large fresh shrimp
6 fluid ounces Guinness stout
2 tablespoons fresh parsley, chopped
2 tablespoons vegetable oil
4 teaspoons Worcestershire sauce
1 -2 clove garlic, minced
1/8 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot sauce

Steps:

  • Peel and devein shrimp, leaving tails intact.
  • Combine Guinness and remaining ingredients in a large shallow dish; add shrimp, stirring gently to coat.
  • Cover and marinate in refrigerator for about 2 hours, stirring occasionally.
  • Drain shrimp, discarding marinade.
  • Thread neck and tail of each shrimp onto six 14-inch skewers so shrimp will lie flat; place skewers on a lightly greased rack of a broiler pan.
  • Broil 5½ inches from heat (with electric oven door partially opened) 3 minutes; turn and broil an additional 1 to 2 minutes or until shrimp turn pink.

BROILED SHRIMP WITH GARLIC BUTTER



Broiled Shrimp with Garlic Butter image

Provided by Food Network

Categories     appetizer

Time 2h10m

Yield 4 servings

Number Of Ingredients 20

6 tablespoons unsalted butter, at room temperature
1 teaspoon finely chopped garlic
1 tablespoon chopped shallots
1 tablespoon chopped fresh Italian parsley
1/2 lemon, juiced
Fine sea salt, to taste
24 uncooked large shrimp, shell and tail on
1/2 cup Fish Fumet, recipe follows, or water
2 pounds heads and bones from black bass, red snapper or halibut
Cold water
2 tablespoons corn oil
1 medium onion, peeled and very thinly sliced
1/4 small fennel bulb, very thinly sliced
1 leek, very thinly sliced
15 white peppercorns
1/4 teaspoon fine sea salt
1 sprig fresh Italian parsley
1 bay leaf
1 cup dry white wine
3 cups water

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.

CAJUN-STYLE BROILED SHRIMP



Cajun-Style Broiled Shrimp image

Shrimp, the most versatile seafood, is now the most popular in America, and there is no wrong way to eat it. Wild shrimp from the Pacific or the Gulf of Mexico is a treat if you can find it. Fresh local shrimp from Maine or the Carolinas is an even rarer gem. (These are all preferable from a sustainability perspective.) A vast majority, of course, is farmed and frozen. If you buy it ''individually quick frozen'' in resealable bags, you can take out only as many as you want and thaw them by leaving the shrimp in the fridge for 24 hours or running them under cool water for an hour or less. Here, it is made Cajun with cayenne, paprika and garlic and quickly broiled.

Provided by Mark Bittman

Categories     dinner, easy, lunch, quick, main course

Time 15m

Number Of Ingredients 9

1 garlic clove
1 teaspoon salt
1/2 teaspoon cayenne
1 teaspoon paprika
1 tablespoon lemon juice
2 tablespoons olive oil
lots of black pepper
1 1/2 pounds peeled shrimp
Lemon wedges

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.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 964 milligrams, Sugar 0 grams, TransFat 0 grams

BROILED BUTTERY SHRIMP



Broiled Buttery Shrimp image

These zippy and buttery broiled shrimp will disappear quickly at any party or gathering.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 10-12 servings.

Number Of Ingredients 9

1 cup butter, melted
1/2 cup lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon steak sauce
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
1 pound uncooked large shrimp, peeled and deveined

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.

Nutrition Facts : Calories 167 calories, Fat 15g fat (10g saturated fat), Cholesterol 97mg cholesterol, Sodium 447mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

OUTRAGEOUSLY GOOD BROILED SHRIMP!



Outrageously Good Broiled Shrimp! image

I experienced the most wonderful broiled shrimp dinner at a local restaurant and created my version which is pretty darn close to their recipe. You will absolutely love these! Prep time includes cleaning and butterflying shrimp.

Provided by Marie

Categories     High Protein

Time 40m

Yield 2 serving(s)

Number Of Ingredients 7

1 lb shrimp, peeled &,deveined (the bigger, the better)
2 tablespoons melted butter
garlic salt
1/4 cup unseasoned breadcrumbs
2 tablespoons grated parmesan cheese
1 teaspoon dried parsley
melted butter, to drizzle

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.

Nutrition Facts : Calories 447, Fat 17.5, SaturatedFat 8.8, Cholesterol 512.9, Sodium 2423, Carbohydrate 13.5, Fiber 0.7, Sugar 0.9, Protein 55.5

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