General Question

2late2be's avatar

I need a good shrimp recipe, but i cant find any i like, would you care to share yours?

Asked by 2late2be (2286points) July 14th, 2009

it must be a fried or grilled one.

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17 Answers

tyrantxseries's avatar


1½ lb. lg. shrimp
Salt and freshly ground pepper, to taste
2 tbsp. olive oil
2 tbsp. lemon juice
2 tbsp. water
1 tbsp. garlic, finely minced
8 tbsp. cold butter
2 tbsp. chives, snipped

Butterfly the shrimp by using a sharp knife and starting at the back of the shell. Cut the shrimp partly open. Sprinkle cut portions with salt and pepper and brush with the oil. Turn shrimp cut side down and arrange them in 1 layer.

In small saucepan combine lemon juice, water and garlic. Cut butter into 12 pieces. Bring liquid to a boil and gradually add butter, stirring with a wire whisk. When all butter is added and melted, remove sauce from heat. Arrange the shrimp, cut side down, on grill over hot coals. Cook about 1 minute on one side and turn, cut side up. Continue to cook another minute. Remove from grill. Add chives to hot butter. Arrange shrimp, cut side up, on serving platter. Spoon sauce over them. Serves 4.

tyrantxseries's avatar

Prep Time: 12 minutes
Cook Time: 6 minutes

* 3 pounds large shrimp, peeled and de-veined
* ⅓ cup olive oil
* ¼ cup orange juice
* 6–8 cloves garlic, minced
* 2 tablespoons dry white wine
* 2 tablespoons fresh flat leaf parsley, chopped
* 1 tablespoon fresh basil, finely chopped
* ¼ teaspoon salt
* 1/8 teaspoon black pepper
* skewers

Place shrimp in a large bowl. Combine remaining ingredients and pour onto shrimp. Toss to coat, cover, and place in refrigerator for 30–60 minutes. Preheat grill for medium heat. Put shrimp onto skewers. Try to fit about 5 on each skewer. Place onto grill and cook for 2–3 minutes per side. When shrimp no longer looks translucent, remove from heat and serve.

tyrantxseries's avatar

-2 packages of shrimp, 0.5 lb.
-1 large zucchini, sliced.
-1.5 cups frozen snow peas.
-2 cloves of garlic, minced.
-⅓ yellow onion, minced.
-1 green onion stalk, diced.
-Old bay seasoning.
-4 tbsp. butter.
-Garlic powder.
-Cayenne pepper.
-Salt & pepper to taste.

-Mince garlic and onions.
-Slice zucchini.
-Heat up 2 frying pans or woks.

1. Sautee your garlic and onions in half of your butter until translucent. While you sautee your garlic and onions, sautee your snow peas and zucchini in a separate pan with salt and pepper to taste.

2. Toss all of your shrimp into the pan with the garlic and onions.

3. Add the rest of the butter in gradually in between adding spices.

4. Add a generous amount of Old Bay seasoning, again, gradually. Add as much cayenne pepper as you’d like, the more you add the spicier it gets. The good thing about cayenne is it hardly has a flavor, it just adds a spiciness to any dish without overwhelming it with a weird texture or flavor.

5. Add some garlic powder, if you would like. The more you add, the garlicky-er it gets, so if you really like garlic, go to town!

6. Add salt and pepper to taste. At this point, you should add the last bit of your butter.

7. When the zucchini and snow peas are done simmering, serve in the middle of a plate.

8. Add the shrimp and the buttery, garlicky and spicy sauce on top of the vegetables.

9. Grab a napkin and some silverware and dig in!

tyrantxseries's avatar

mmmm I love Shrimp, I have a bunch more if you want them

CMaz's avatar

Cook in a pan on the stove or in the oven.

Add butter a splash of olive oil and some chopped garlic. Add shrimp.
Cook for 3 -5 min. Add some salt and pepper.

Good to go.

2late2be's avatar

@Everyone, everything looks pretty good, im gonna have a hard time chosing only one…

tyrantxseries's avatar


* 1 stick butter (½ cup)
* 2 tablespoons olive oil
* 2 red bell peppers – seeded and chopped
* ⅓ cup green onion – sliced
* 1 pound raw shrimp – peeled and de-veined
* 4 cloves garlic – peeled and minced
* 1 tablespoon lemon juice
* 1 teaspoon garlic powder
* ½ teaspoon garlic salt
* ½ teaspoon white pepper
* ¼ cup fresh parsley – chopped
* 1 tablespoon fresh dill


1. Add the butter and olive oil to a large sauté pan.
2. Place the pan on the stove and turn the heat to medium.
3. Add the bell pepper and green onion and cook for 4 minutes.
4. Add the garlic and lemon juice and cook for one more minute.
5. Stir in the shrimp and cook until the shrimp has turned pink and is thoroughly cooked.
6. Stir in the garlic powder, garlic salt and white pepper.
7. Remove the pan from the heat and stir in the parsley and dill.
8. Serve immediately on top of pasta, rice or mashed potatoes.

christine215's avatar

Very simple, very tasty

Shrimp-peeled and deveined
Olive oil
Fresh lime juice
(twice as much olive oil as lime juice)
Lime zest (from any of the limes you’ve juiced)
garlic (minced, one clove MAYBE depending on how much shrimp you’re making
a sprinkle of ceyenne pepper if you like it spicy
Preheat your grill to HOT!!
1. If you’re using wood skewers, soak them in water for at least a half hour
2. In medium bowl, mix together the olive oil, lime juice, lime zest, cilantro, and garlic. 3. Toss the shrimp in the lime/cilantro mixture. Let them marinade for about 30 minutes. (no longer, if you do, the citrus will cook the shrimp and you’ll have ceviche, which you’re not looking for)
4. Put the shrimp on the wood skewers. As many as will fit.
5. Grill the shrimp till they just turn pink and get some color from the grates (searing)
Awesome with beans and rice

Supacase's avatar

Neither of theses are mine (came from but both are delicious!

Garlic Grilled Shrimp

2 lbs shrimp, peeled, deveined
2 garlic cloves, minced
salt, to taste
1 dash worcestershire sauce
½ cup butter
3 lemons, juice of
pepper, to taste
1–2 tablespoon chives

Light fire, and let coals ash, you want a slow-med fire. Sauté garlic in butter then remove from heat and add lemon juice, salt, pepper, Worcestershire, and chives. Stir and add shrimp. Marinate for 30 minutes then put shrimp on skewers. Put foil on grill and lay shrimp skewers on foil. Grill for 6–10 minutes or until done.

Grilled Shrimp

4 cloves garlic, minced
1 cup olive oil
½ cup finely chopped fresh basil
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
½ teaspoon hot sauce
2 lbs large raw shrimp, peeled and deveined

Combine all ingredients except shrimp in a shallow dish; mix well. Add shrimp, tossing gently to coat, then cover and marinate shrimp 2–3 hours in the refrigerator, stirring occasionally. Remove shrimp from marinade, reserving marinade. Place shrimp on skewers; grill over medium-hot coals 3–4 minutes on each side, basting frequently with marinade.

christine215's avatar

Love the zaar! ;-)

charliecompany34's avatar

shrimp and sausage gumbo.

renee's avatar

I made this one a while back and it was very yummy. The clerk at the meat counter told me to leave the shells on while marinating and grilling, and that worked well. Goes really well with Australian riesling.

christine215's avatar

@renee I’m on the fence about leaving the shell on when grilling, yes it does give you bigger flavor, but if you’ve gone just a tad too far on the grill, they’re hard to take off the shrimp

CMaz's avatar

Peel them. The extra effort is worth it. Also, paint a little garlic and butter on them.

Strauss's avatar

This is one of my favorite recipes that uses shrimp. I picked it up when I was cooking for The Gumbo Shoppe in New Orleans.

Shrimp Jambalaya


1 pound diced or cubed ham (optional)
1 lb. chicken breasts and thighs, bone in (or use leftover cooked chicken)
about 3 cups water to cover
¼ cup cooking oil
½ lb smoked sausage (andouille), sliced into ¼-inch rounds
2 cups chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
2 tsp minced garlic
1 16 oz. can crushed tomatoes
½ tsp white pepper
½ tsp black pepper
¼ tsp cayenne pepper
1 tsp salt
1 cup long grain rice
1½ cups stock (from cooking chicken)
1 lb raw peeled shrimp

Cover the chicken with water and set over a medium heat. Bring to a boil, reduce the heat and simmer for about 45 minutes. Remove the chicken from pot and reserve the stock. When cool enough to handle, remove the chicken meat from the bones and skin and cut it into bite-sized pieces. Set aside. Reserve stock.

In a large, heavy Dutch oven over medium heat, saute the sausage (and ham, if used) in the oil until lightly browned. Remove meat from pot and set aside with chicken.
Add onion, celery, and bell pepper to the pot and saute until tender.
Add crushed tomatoes, garlic, salt and pepper and cook for about 10 minutes, stirring and scraping the bottom of the pot.
Stir in the rice and mix well.
Stir in 1½ cups of the reserved chicken stock, bring to a boil, and then reduce to a simmer.
Add sausage, ham (if used), chicken, and raw peeled shrimp.
Cook uncovered, stirring occasionally, until the rice and shrimp are done (about 20 minutes).

pallen123's avatar

Quick, simple, delicious, easy fajitas.

1. roughly cut up some onion, green, and red bell peppers
2. get the rest of the stuff ready to go too
3. heat pan super duper uber hot
4. add some oil (olive, canola) plus a smidge of butter or margarine for flavor
5. add a lil salt
6. now toss in the onion, wait a sec, then the peppers, then the shrimp
7. mix her up
8. sprinkle on pepper and garlic powder, little paprika
9. squeeze a lime on top
10. shower with cilantro
11. heat up tortillas
12. serve the whole mess with salsa and guacamole

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