Spicy Citrus Grilled Shrimp Recipes

SPICY CITRUS SHRIMP WITH ROASTED KALE

Steps:

• Preheat the oven to 475 degrees F.
• Toss the kale with 3 tablespoons olive oil on a rimmed baking sheet. Add 1/3 cup water; season with salt and pepper. Roast the kale, tossing halfway through, until tender and lightly charred, 16 to about 20 minutes. Transfer to a large bowl.
• Meanwhile, toss the shrimp and red onion with the harissa and the remaining 2 tablespoons olive oil on another rimmed baking sheet; season with salt and pepper. Roast until the shrimp are just cooked through, about 10 minutes. Transfer the shrimp to a medium bowl and scrape the onion and any accumulated juices into the bowl with the kale.
• Add the almonds, pomegranate seeds, endive, oranges and lemon juice to the kale mixture and toss; season with salt and pepper. Divide among plates and top with the shrimp.

GRILLED SHRIMP WITH CITRUS DIPPING SAUCE

Steps:

• Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of shrimp with salt and black pepper. Place shrimp on hot pan and cook 2 to 3 minutes per side, until bright pink and cooked through. Sprinkle shrimp with cilantro.
• Meanwhile, in a small saucepan, whisk together orange juice, lime juice, ginger, cornstarch, and garlic. Set pan over medium heat and bring to a simmer. Simmer 2 minutes, until mixture thickens. Season, to taste, with salt and black pepper. Transfer sauce to a serving bowl. Serve 2/3 of the shrimp with the rice and dipping sauce on the side. Reserve remaining shrimp for wraps, if desired.

SPICY GRILLED SHRIMP

Steps:

• Preheat grill for medium heat.
• In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
• Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

CITRUS SHRIMP

Steps:

• In a blender or food processor, combine the orange juice and zest, lime juice and zest, olive oil, garlic and salt. Be careful with the salt - the shrimp really suck it up! Cover, and puree until smooth.
• Place shrimp in a bowl, and pour the citrus marinade over them. Let them marinate for 20 minutes at room temperature.
• Heat a non-stick skillet over medium-high heat. Fry the shrimp about 3 minutes per side, in batches if necessary, until opaque. Spoon a little of the marinade in with them for extra flavor while they cook if you like.

SPICY CITRUS GRILLED SHRIMP

Steps:

• Place shrimp in large sealable plastic bag.
• In a mixing bowl, combine the marinade ingredients.
• Pour over shrimp and seal bag.
• Marinate for 15 minutes.
• Meanwhile preheat barbeque grill on high heat.
• Remove shrimp from bag and pat dry.
• Lightly oil the grill and place shrimp directly on grill.
• Cook for 1 1/2 to 2 minutes per side.

SPICY CITRUS GRILLED SHRIMP

Steps:

• Now shrimp will take only about 30-45 minutes worth of marinade.
• Scallops -- 20-30 tops.
• Fish can go a couple of hours, especially cod or halibut a thick cut fish steak.
• Marinade -- Mix the orange juice, lemon, zest of both the orange and lemon and chipoltes. Just mix all in a baggie and let the seafood marinade.
• Shrimp -- Now I like to skewer mine (bamboo skewers soaked in water first if using a charcoal grill) and then just grill. They take hardly any time. Just a couple of minutes per side is all. Just until they turn pink. I baste them as they grill once per side with the marinade. You can do this inside on a grill pan or outside on the grill.
• Serve -- With creamy cheesy polenta and grilled vegetables.