Shrimp Shooters Recipes

SHRIMP SHOOTERS

Shrimp Shooters image

This very refreshing appetizer comes from Southern Living, June 2007. Cook time reflects time to chill. I hope you will enjoy it!

Provided by Bev I Am

Categories Refrigerator

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2/3 cup olive oil
1/2 cup white balsamic vinegar
1 tablespoon chopped fresh cilantro
2 tablespoons grated lemon rind
1 teaspoon salt
1 teaspoon fresh ground pepper
1 teaspoon hot sauce
1 1/2 lbs peeled large cooked shrimp
romaine lettuce hearts, leaves

Steps:

To Make Vinaigrette:.
Whisk together olive oil, balsamic vinegar, and next 5 ingredients in a bowl.
For Shrimp:.
Place cooked shrimp and vinaigrette mixture in a large zip-top plastic freezer bag.
Seal and chill at least 8 hours or up to 24 hours, turning bag occasionally.
Arrange lettuce leaves in 8 (6- to 8-oz.) glasses.
Spoon shrimp mixture evenly into glasses.
Note: Vinaigrette may be prepared ahead and stored in an airtight container in the refrigerator up to 1 week. Let vinaigrette come to room temperature, and whisk before adding cooked shrimp.

Nutrition Facts : Calories 244.8, Fat 18.9, SaturatedFat 2.7, Cholesterol 165.8, Sodium 497.2, Carbohydrate 0.4, Fiber 0.2, Sugar 0.1, Protein 17.8

COPYCAT BANG BANG SHRIMP®

Copycat Bang Bang Shrimp® image

Just like the appetizer at Bonefish Grill®!

Provided by linzleel

Categories Appetizers and Snacks Seafood Shrimp

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

½ cup mayonnaise
¼ cup Thai-style sweet chili sauce
3 dashes Sriracha hot chile sauce, or to taste
½ cup cornstarch, or as needed
1 pound medium shrimp, peeled and deveined
oil for frying
8 lettuce leaves
1 bunch green onion, chopped, or to taste

Steps:

Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl.
Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Working in batches, cook the shrimp until they are lightly browned on the outside and the meat is no longer transparent in the center, about 3 to 5 minutes. Transfer to paper towels to drain. Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp. Toss gently to coat.
Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with green onion.

Nutrition Facts : Calories 588 calories, Carbohydrate 27 g, Cholesterol 183 mg, Fat 45 g, Fiber 2.4 g, Protein 20.1 g, SaturatedFat 6.4 g, Sodium 579 mg, Sugar 7.1 g

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