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.
Nutrition Facts : Calories 163.6 calories, Carbohydrate 2.7 g, Cholesterol 230.4 mg, Fat 5.9 g, Fiber 1.1 g, Protein 25.1 g, SaturatedFat 1 g, Sodium 585.7 mg, Sugar 0.1 g
GRILLED SHRIMP WITH SPICY-SWEET SAUCE
These finger-lickin' shrimp practically fly off the platter at my get-togethers. Play with the amount of sriracha to get the spice level just the way you like it. -Susan Harrison, Laurel, Maryland
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 15 servings (1/3 cup sauce).
Number Of Ingredients 7
Steps:
- In a small bowl, mix mayonnaise, chili sauce, green onion and Sriracha. Sprinkle shrimp with salt and pepper. Thread 3 shrimp onto each of 15 metal or soaked wooden skewers., Place shrimp on oiled grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink. Serve with sauce.
Nutrition Facts : Calories 56 calories, Fat 2g fat (0 saturated fat), Cholesterol 61mg cholesterol, Sodium 156mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
GRILLED SHRIMP WITH SPICY PECAN SAUCE
This has a little Asian flare to it. Sauce can be served on the plate with the shrimp on top or on the side for dipping with veggies.
Provided by riffraff
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak skewers in water for 30 minutes.
- Combine water and cornstarch in small saucepan, mixing until cornstarch dissolves.
- Stirring constantly, bring mixture to a boil, then reduce heat to medium and cook until thickened-about 2 minutes.
- Remove from heat and stir in ginger and garlic.
- Set aside to cool to room temperature.
- In blender, combine cornstarch mixture and pecans, vinegar, soy sauce, sugar, sesame oil, and red pepper flakes; blend until smooth puree.
- This may be done in a food processor, pulsing the mixture till it reaches your desired consistancy.
- Set aside while preparing shrimp.
- Prepare a hot charcoal fire or preheat a gas grill.
- Skewer shrimp or arrange on grill topper and cook over grill, turning occasionally, until the shrimp are pink and lightly browned.
- Serve shrimp over a puddle of sauce or serve sauce on the side for dipping.
Nutrition Facts : Calories 191.3, Fat 16.1, SaturatedFat 1.5, Cholesterol 42.9, Sodium 200.8, Carbohydrate 7, Fiber 2.1, Sugar 3, Protein 6.8
SPICY GRILLED SHRIMP WITH CUCUMBER CILANTRO RICE
My mom's shrimp is one of my favorite Aussie recipes. The marinade is a lovely mix of honey, spices, citrus and fresh herbs, so for this version, I took those same building blocks and gave the dish a different flavor profile. Pair the shrimp with herbaceous cucumber cilantro rice and you've got a complete meal.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 1h15m
Yield 3 to 4 servings
Number Of Ingredients 20
Steps:
- For the shrimp: Combine all of the ingredients except the shrimp in a medium bowl; whisk together. Add the shrimp and toss to combine. Let marinate in the fridge for 1 to 2 hours, if time allows. Meanwhile, soak the skewers in water so they don't burn on the grill.
- Prepare a grill for medium-high heat or a grill pan for high heat. Thread about 4 shrimp onto each skewer, reserving the marinade for basting. Grill the shrimp until just firm, brushing with the marinade, 1 to 2 minutes per side (up to 3 minutes per side, if using a grill pan).
- For the rice: In a medium pot, melt the butter over medium heat and add the rice and garlic. Cook, stirring, until the rice smells a little nutty and is opaque, 1 to 2 minutes. Add the chicken broth, 1/2 teaspoon salt and 1/2 teaspoon pepper, and increase the heat to high. Bring to a boil, then reduce the heat to low, cover and cook the rice according to the package directions (usually 15 to 25 minutes). Fluff the rice with a fork then fold in the cucumber, cilantro, scallions, olive oil and vinegar. Taste for seasoning.
- Serve the rice with the shrimp skewers.
SPICY GRILLED SHRIMP
Provided by Leigh Vickery
Categories Shellfish Appetizer Quick & Easy Low Cal Backyard BBQ Seafood Shrimp Summer Grill/Barbecue Bon Appétit Texas Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Whisk first 8 ingredients in small bowl.
- Thread 6 shrimp onto each of six 10- to 12-inch-long metal skewers. Place skewers in 15x10x2-inch glass baking dish. Spoon all but 1/4 cup marinade over shrimp; turn to coat. Cover and chill shrimp and reserved 1/4 cup marinade at least 30 minutes and up to 2 hours.
- Prepare barbecue (medium-high heat). Grill shrimp with some marinade still clinging until just opaque in center, about 2 1/2 minutes per side. Arrange skewers on platter. Spoon reserved 1/4 cup marinade over and serve.
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