CHEF JOHN'S GRILLED GARLIC AND HERB SHRIMP
This grilled garlic and herb shrimp recipe is very easy, IF you can just walk out into the backyard, and pick a handful of your own fresh, green sprigs. However, these are so amazingly delicious, if you don't have a garden, then do splurge and buy a bunch of all the herbs. And get the extra large shrimp so they can grill longer and get maximum caramelization.
Provided by Chef John
Categories Seafood Shellfish Shrimp
Time 3h
Yield 6
Number Of Ingredients 16
Steps:
- Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes.
- Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable.
- Place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter.
- Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 1.9 g, Cholesterol 230.4 mg, Fat 12.6 g, Fiber 0.7 g, Protein 25.1 g, SaturatedFat 1.9 g, Sodium 772.5 mg, Sugar 0.1 g
GRILLED GARLIC AND HERB SHRIMP
Steps:
- Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
- Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
- Remove shrimp from marinade, drain excess, and discard marinade.
- Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.
Nutrition Facts : Calories 336.4 calories, Carbohydrate 10.2 g, Cholesterol 345.6 mg, Fat 15.7 g, Fiber 1.1 g, Protein 37.8 g, SaturatedFat 2.4 g, Sodium 400.8 mg, Sugar 7 g
GRILLED ITALIAN SHRIMP
Perfect for an easy weeknight meal or for company, this grilled Italian shrimp recipe will become a family favorite! Even chilled, this recipe is wonderful to pack for road trips.
Provided by Alicia
Categories Main Course
Time 45m
Number Of Ingredients 11
Steps:
- If your shrimp does not come deveined, this is pretty easy to do. Remove the shell (which is usually already cut) and use a small knife to cut along the back side of the shrimp. There will be a slimy dark "line" that becomes exposed. Remove that from the shrimp and rinse. Pat the shrimp dry.
- Place all the ingredients except shrimp in a food processor and blend it till almost smooth. Pour sauce over the shrimp, toss, and place in the refrigerator to marinate 30min to an hour. If using a grill, thread your shrimp onto skewers.
- Prepare your grill or grill pan to medium high heat. Place your shrimp on the hot grill or grill pan and cook, not moving for 2 minutes. Flip and cook on the other side another 2-3 minutes, depending on the size of your shrimp. You want them to be opaque with no clear/grayish parts. Serve immediately or cover and chill for up to 2 days.
Nutrition Facts : Carbohydrate 4 g, Protein 31 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 381 mg, Sodium 1606 mg, Fiber 1 g, Sugar 3 g, Calories 293 kcal, ServingSize 1 serving
ITALIAN GRILLED SHRIMP SALAD
A delicious grilled shrimp salad!
Provided by Bernice Dray
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 1h35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill shrimp until they are bright pink on the outside and the meat is opaque, about 2 minutes per side. Let cool 10 minutes and transfer to a non-metal bowl.
- Pour Italian dressing and lime juice over cooled shrimp and toss to coat. Add red bell peppers, onion, celery, and cilantro; mix lightly. Cover and refrigerate for 1 hour.
- Place lettuce on a serving plate. Top with shrimp mixture and serve.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 10.6 g, Cholesterol 115 mg, Fat 6.6 g, Fiber 2.9 g, Protein 14.1 g, SaturatedFat 1.1 g, Sodium 470.3 mg, Sugar 5.4 g
SHRIMP FRA DIAVOLO
Provided by Giada De Laurentiis
Categories main-dish
Time 33m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.
GRILLED SHRIMP SEASONING
4-Ingredient Grilled Shrimp Seasoning. Perfect blend of spices for making the best easy grilled shrimp! Use this recipe for grilled shrimp skewers or bake the shrimp in the oven. Great for simple, healthy dinners and party appetizers.
Provided by Erin Clarke / Well Plated
Categories Appetizer Main Course
Time 10m
Number Of Ingredients 8
Steps:
- Preheat an indoor grill pan or outdoor grill to high. To cook the shrimp in the oven, preheat the broiler. If broiling, line a sheet pan with foil and coat with nonstick spray.
- In a large mixing bowl, stir together the seasoning ingredients: garlic powder, salt, Italian seasoning, and cayenne. Drizzle in the olive oil and lemon juice and stir into a paste.
- Add the shrimp and toss to coat. If using smaller shrimp, thread them on metal skewers or wooden skewers that have been soaked in water for at least 1 hour. Brush the grill or grill pan with canola oil. Grill or broil the shrimp, just until pink and opaque, about 2 to 3 minutes per side, turning once half way through (discard the extra liquid/spices that is left at the bottom of the bowl). Serve immediately.
Nutrition Facts : ServingSize 1 (of 4), Calories 102 kcal, Carbohydrate 1 g, Protein 28 g, Fat 3 g, Cholesterol 173 mg
GRILLED SHRIMP RECIPE
Truly the most delicious Grilled Shrimp Recipe in the most delicious sweet and tangy grilled shrimp marinade ready in just 25 minutes! This is the BEST grilled shrimp recipe bursting with flavor.
Provided by Valentina's Corner
Categories Main Course Side Dish
Time 25m
Number Of Ingredients 10
Steps:
- In a bowl, whisk together the oil, melted butter, minced garlic, honey and lime juice.
- In a separate bowl combine dry seasoning ingredients.
- Pat shrimp completely dry.
- Toss the shrimp in the butter garlic and honey marinade.
- Sprinkle dry seasonings over the shrimp. Set aside to marinate 10 minutes.
- Add shrimp onto grilling skewers.
- Grill shrimp for about 2-3 minutes per side, until no longer translucent.
Nutrition Facts : Calories 222 kcal, Carbohydrate 9 g, Protein 19 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 247 mg, Sodium 1003 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
ITALIAN BBQ SHRIMP
Provided by Giada De Laurentiis
Time 6m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl stir together the brown sugar, salt, paprika, oregano, fennel seed, and black pepper. Add the shrimp and toss to coat well. Cover with plastic wrap and refrigerate for about an hour.
- Preheat a grill pan over medium heat. Toss the marinated shrimp with the olive oil and place on the heated grill pan. Grill for about 3 minutes on each side or until browned and opaque all the way through. Serve warm or at room temperature.
Nutrition Facts : ServingSize 4
ITALIAN GRILLED SHRIMP SKEWERS
This grilled shrimp is first marinated in a tangy pesto and then drizzled with garlic butter. A go-to summer time staple. So quick and easy; works perfectly for those busy week-day evenings!
Provided by Jannah Haas
Categories Main Course Side Dish
Time 58m
Number Of Ingredients 8
Steps:
- In a food processor or blender; combine fresh basil, 1 clove of garlic (whole), parmesan cheese, salt, and olive oil. Gently pulse until mixed together well. Try not to over blend the mixture.
- In a large mixing bowl; combine the blended mixture with the raw jumbo shrimp. Toss well; so shrimp are evening coated with marinade. Marinade for 20-30 minutes.While the shrimp are marinating; take this opportunity to soak your skewers if you are using wooden skewers.
- Prepare skewers; thread shrimp onto skewers. I usually thread about 3-4 shrimp per skewer.
- Heat gas or electric grill to medium heat. Oil grates well (using a grill brush and vegetable oil; otherwise your shrimp will stick!Melt 1/4 cup butter. Combine with minced garlic clove and parsley. Set aside for after the shrimp are cooked.Place shrimp skewers on grill. Grill approximately 3-4 minutes per side (internal temperature of 145 degrees Fahrenheit).
- Remove from grill and lightly brush with garlic butter mixture. Serve immediately
Nutrition Facts : ServingSize 2 skewers, Calories 331 kcal, Carbohydrate 2.9 g, Protein 31.4 g, Fat 23 g, SaturatedFat 12.9 g, Cholesterol 147 mg, Sodium 1244.5 mg, Sugar 0.9 g, Fiber 0.2 g
ITALIAN-STYLE GRILLED SHRIMP AND POLENTA
Start the polenta several hours before grilling -- or even the day before.
Provided by Lisa Lotts
Categories Main Course
Time 1h
Number Of Ingredients 29
Steps:
- Add olive oil to a small loaf pan and use a paper towel to coat the bottom and sides of the pan. Set aside.
- Add chicken broth, water, thyme, garlic and salt to a medium saucepan and bring to a boil. Slowly add the polenta into the chicken broth, whisking constantly. Continue to whisk and cook polenta for 4-5 minutes. Remove from heat. Stir in the parmesan cheese.
- Pour the polenta into the loaf pan and smooth the top. Cover with plastic wrap and let cool to room temperature. Then refrigerate until firm, several hours or overnight.
- In a medium bowl, combine 2 cloves of the garlic, the lemon zest, red pepper flakes, salt, pepper, and olive oil. Stir to combine. Add the shrimp and toss to coat. Set aside for 15 minutes to marinate.
- In a medium bowl combine the garlic, lemon zest and juice, dijon mustard, olive oil, salt and pepper. Whisk to combine. Add the capers, sun-dried tomatoes, red onion, grape tomatoes, artichokes and parsley. Toss to combine. Set aside.
- Thread the shrimp onto skewers.
- Turn the polenta out onto a cutting board. Slice polenta into 1/2" thick slices. Lightly brush them with olive oil. Lightly oil the grill grates and make sure the grill is hot before adding the polenta - it can have a tendency to stick. Grill the polenta for about 3-4 minutes per side. Transfer to a serving platter.
- Grill the shrimp for about 1 1/2-2 minutes per side, until pink and opaque. Transfer to a serving platter.
- To serve: Arrange the polenta on a serving platter. Spoon the topping over the polenta. Arrange the shrimp skewers over the topping. Serve.
Nutrition Facts : Calories 202 kcal, Carbohydrate 31 g, Protein 9 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 1676 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
EASY GRILLED SHRIMP
I love trying new things on the grill. Some disasters have occurred (don't ask), but this was a huge success!! Easy and quick. If you don't make some pasta or something filling to serve on the side, you'll have to beat them away from your grill with a spatula.
Provided by Torilulu
Categories Very Low Carbs
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Mix Italian dressing (I use Kraft Zesty Italian) and lime juice to make marinade.
- Place shrimp in resealable container.
- Pour marinade over shrimp and gently stir.
- Cover and refrigerate for 20 to 30 minutes. No longer than that or the acid in the lime will start to "cook" the shrimp.
- Thread shrimp on skewers and place on prepared grill. Be careful not to overcook.
- Dunk hot, grilled shrimp into melted butter and eat as many as you can!
- I usually serve linguini with butter and parmesan cheese with this.
Nutrition Facts : Calories 815.8, Fat 57.4, SaturatedFat 23.8, Cholesterol 542.1, Sodium 1917.4, Carbohydrate 11.7, Fiber 0.1, Sugar 6.5, Protein 62.2
GRILLED ITALIAN SHRIMP
Looking for a showstopping grilled entrée? Look no further than these salami and shrimp kabobs, served with fresh mozzarella and a drizzle of dressing.
Provided by My Food and Family
Categories Shrimp
Time 22m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Preheat greased grill to medium heat. Mix oil, vinegar and dressing mix in cruet or small bowl as directed on envelope. Thread shrimp and salami alternately on eight skewers.
- Grill kabobs on 5 to 6 min. on each side or until shrimp turn pink.
- Arrange cheese slices on eight serving plates; top each with one kabob. Drizzle evenly with the dressing mixture; sprinkle with basil.
Nutrition Facts : Calories 340, Fat 24 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 155 mg, Sodium 1190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 27 g
ITALIAN GRILLED SHRIMP
My neighbors made this for a summer picnic and it was delicious. They used an Italian dressing made at a local restaurant. Experiment a little or try Newman's Own Balsamic Vinaigrette.
Provided by KeyWee
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in a large zip-lock bag.
- Seal and refrigerate for 4 to 6 hours.
- Thread shrimp and veggies onto metal skewers, alternating as desired.
- Grill over medium heat about 4 minutes, turn once and grill 4 minutes more.
- Remove from skewers and serve hot.
- This also works as a stir-fry: Marinate as above and then saute all ingredients over medium-high heat in a large skillet until shrimp are pink.
THEE BEST GRILLED SHRIMP
The BEST Grilled Shrimp is the perfect weeknight meal because it is super quick, full of flavor, and so easy to make! Everyone will absolutely love and devour it!!
Provided by Alyssa Rivers
Categories Appetizer Dinner Main Course Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- Salt and pepper the shrimp. In a medium sized bowl combine olive oil, red wine vinegar, garlic, Italian seasoning, lemon juice, soy sauce, Dijon Mustard and Worcestershire sauce. Add the shrimp and let marinate for at least one hour or overnight.
- Preheat grill to medium high heat. Thread the shrimp on the skewers. Place on the grill. Grill on each side for about two minutes or until cooked through.
Nutrition Facts : Calories 372 kcal, Carbohydrate 3 g, Protein 24 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 286 mg, Sodium 1442 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GRILLED SHRIMP SALAD WITH GARLIC PARMESAN ITALIAN VINAIGRETTE
Grilled shrimp salad with Garlic Parmesan Italian Vinaigrette is summer perfection. You'll be full and satisfied with this light and flavorful entrée.
Provided by Rachel Gurk
Categories Salads
Time 20m
Number Of Ingredients 8
Steps:
- If using wooden skewers, soak in water for 1 hour.
- Pat shrimp dry with paper towel and toss in a bowl with 1 tablespoon Marie's Garlic Parmesan Italian Vinaigrette dressing. Place in fridge while prepping other ingredients (about 15 minutes).
- Heat grill to medium-high heat (350-400°F) or grill pan to high heat.
- Skewer 4-5 shrimp on a wooden skewer.
- Grill shrimp 2 minutes on each side or until cooked through but not overcooked.
- Arrange all greens and vegetables on a plate or in a bowl. Toss or drizzle with remaining 1 tablespoon Marie's Garlic Parmesan Italian Vinaigrette dressing. Top with cooked shrimp and serve immediately.
Nutrition Facts : ServingSize 1 salad, Calories 333 kcal, Carbohydrate 12 g, Protein 3 g, Fat 32 g, SaturatedFat 6 g, Cholesterol 6 mg, Sodium 43 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 25 g
GRILLED SHRIMP SKEWERS
These grilled shrimp skewers are shrimp marinated in garlic, lemon and herbs, then threaded onto sticks and cooked to perfection. Shrimp kabobs can be on your table in just 20 minutes, which makes them perfect for a busy night!
Provided by Sara Welch
Categories Main
Time 15m
Number Of Ingredients 9
Steps:
- Place the olive oil, lemon juice, salt, pepper, Italian seasoning and garlic in a resealable plastic bag. Seal and shake to combine.
- Add the shrimp to the bag and seal. Toss to coat evenly with the marinade.
- Marinate for at least 15 minutes or up to 2 hours. You don't want to marinate for longer than that, as the acid in the lemon juice will start to cook the shrimp.
- Thread the shrimp onto skewers. Heat a grill or grill pan over medium high heat.
- Place the skewers on the grill. Cook for 2-3 minutes on each side or until shrimp are pink and opaque.
- Broiler directions: Preheat the broiler. Place the shrimp skewers on a sheet pan coated with cooking spray. Broil for 2-3 minutes on each side or until shrimp are pink and opaque.
- Sprinkle with parsley and serve with lemon wedges.
Nutrition Facts : Calories 206 kcal, Protein 23 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 285 mg, Sodium 1317 mg, ServingSize 1 serving
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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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