Broiled Shrimp With Spicy Ginger Lime Butter Recipes

PAN-FRIED SHRIMP WITH LIME BUTTER

Steps:

• Mix egg and water together to make a light egg wash. Place breadcrumbs in a shallow dish.
• Dip shrimp into the egg wash and toss into breadcrumbs.
• Heat 2 tablespoons oil in a pan over medium heat. Add shrimp and fry until firm and opaque, 4 to 6 minutes. Remove shrimp and keep warm.
• Rinse out the pan. Heat butter and remaining 2 tablespoons oil in the pan. Add lime juice; bring to a boil. Continue boiling for 1 minute. Return cooked shrimp to the pan and stir to coat with the lime sauce. Serve immediately.

PERFECT BROILED SHRIMP (FAST & EASY!)

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.

CUMIN-LIME SHRIMP WITH GINGER

Steps:

• In a large bowl, toss together the shrimp and the cumin until well coated. Season with kosher salt and toss again.
• Heat the olive oil in a 12-inch skillet over medium heat. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink, about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
• Add the reserved shrimp back to the pan with any juices that have accumulated. Stir in the ginger, garlic and red-pepper flakes, if using, and cook for about 30 seconds, stirring to make sure the garlic doesn't burn. Add the lime juice to pan and scrape up any brown bits that have formed at the bottom of the pan. Cook until the mixture is reduced by about half, about 1 minute more. Stir in the lime zest and scatter with the cilantro. Season with flaky salt, if desired.

GINGER-LIME SHRIMP

Steps:

• Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
• Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to each pan and turn the heat to high. When the foam subsides, invert a pie pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other pan of shrimp. Cook the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the ginger, lime juice and zest, mint, and basil to each pan, and shake to combine.
• Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.

BROILED BUTTERY SHRIMP

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.

OUTRAGEOUSLY GOOD BROILED SHRIMP!

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.

SPICY LIME GRILLED SHRIMP

Steps:

• Mix together the Cajun seasoning, lime juice, and vegetable oil in a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade.
• Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side.

BROILED SHRIMP WITH DRIED LIME

Steps:

• Heat broiler. Peel and devein shrimp.
• Combine lime powder, coriander, cumin, cinnamon, salt and pepper in a small bowl and mix well. Add enough olive oil to form a paste about the texture of wet sand.
• Rub shrimp all over with spice paste, then place on broiler pan and broil about 4 inches from heat for 2 minutes. Turn (tongs are best for this) and continue to broil until just cooked through, about 2 minutes more. Serve with quick yogurt sauce.

GINGER-MINT GRILLED SHRIMP

Steps:

• Prepare a charcoal or gas grill for two-zone cooking over high heat: For a charcoal grill, pour the coals onto one half of the grill. For a gas grill, heat all the burners, then turn off one of the end burners. (See Tips.)
• Meanwhile, pat the shrimp dry, then transfer to a medium bowl and season with 1 1/2 teaspoons salt and lightly coat with olive oil. Set aside. Coarsely chop the ginger, then add the mint and a pinch of salt. Finely chop the ginger and mint together until homogenous. Transfer to a small bowl, finely grate 1/2 teaspoon lime zest into the bowl, and mix to combine. Cut the lime into wedges for serving.
• When you're ready to grill, take the shrimp, mint-ginger mixture, lime wedges, a tightly folded paper towel soaked in olive oil, a serving platter and tongs to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Add the shrimp perpendicular to the grates over the flame and cook until well browned, about 2 to 4 minutes. Flip and cook until opaque throughout, 1 to 2 minutes. (See Tips.)
• Transfer the shrimp to the platter and toss with the mint-ginger mixture and a squeeze of lime.

BROILED SHRIMP WITH SPICY GINGER -LIME BUTTER

Steps:

• Preheat broiler. Melt butter in heavy small skillet over medium heat. Stir in ginger and cayenne. Remove from heat. Stir in lime juice and peel. Season mixture with salt and pepper to taste. Place shrimp in bowl. Add ginger-lime butter, toss to coat. Transfer shrimp to small rimmed baking sheet. Broil until pink and just cooked through, about 2 min per side. Transfer shrimp to plate, drizzle with pan juices. Sprinkle with onions. serve with lemon slices. Ellen

BROILED SHRIMP WITH SPICY GINGER-LIME BUTTER

Steps:

• Preheat broiler. Melt butter in heavy small skillet over medium heat. Stir in ginger and cayenne. Remove from heat. Stir in lime juice and peel. Season ginger-lime butter to taste with salt and pepper.
• Place shrimp in bowl. Add ginger-lime butter; toss to coat. Transfer shrimp to small rimmed baking sheet. Broil until pink and just cooked through, about 2 minutes per side. Transfer shrimp to plate; drizzle with pan juices. Sprinkle with onions. Serve with lemon wedges.