Lemon Herbed Shrimp Recipes

LEMON-HERB SHRIMP PACKETS

Lemon-Herb Shrimp Packets image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 tablespoons extra-virgin olive oil
2 cloves garlic (1 minced)
Grated zest and juice of 1 lemon
2 to 3 anchovies, rinsed and minced (about 1 tablespoon)
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 teaspoon paprika
Kosher salt
2 pounds extra-large shrimp, peeled and deveined, tails intact
1 pint grape tomatoes, halved
4 scallions, sliced
1 red jalapeno pepper, seeded and chopped
1/2 cup bottled clam juice
2 tablespoons unsalted butter
1 baguette, thinly sliced

Steps:

Preheat the oven to 425 degrees F. Whisk the olive oil, minced garlic, lemon zest and juice, anchovies, basil, parsley, paprika and 1 teaspoon salt in a large bowl. Add the shrimp, tomatoes, scallions and jalapeno; toss.
Tear off eight 16-inch sheets of parchment paper. Make the packets (see photo gallery), using a double layer of parchment for each packet: Arrange about one-quarter of the shrimp mixture on a double layer, using a slotted spoon. Top with 2 tablespoons clam juice, 1/2 tablespoon butter and one-quarter of the liquid from the bowl. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
Transfer to the oven and bake until the parchment puffs and the shrimp are just cooked through, about 20 minutes. Let rest 5 minutes before opening.
Meanwhile, toast the baguette slices in a grill pan until marked; rub with the remaining garlic clove. Carefully open the packets and serve with the grilled bread. Photograph by David Malosh
Be careful when opening parchment packets - the steam is hot!

Nutrition Facts : Calories 376, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 200 milligrams, Sodium 935 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 29 grams, Sugar 4 grams

LEMON-GARLIC SHRIMP

Lemon-Garlic Shrimp image

Lemon-garlic shrimp is a delicious appetizer that's perfect to throw together before a last-minute party. Or, serve this fresh, citrusy seafood over rice or pasta and make it a main dish on a busy weeknight when you're short on time.

Provided by stephenhbossin

Categories Shrimp Appetizers

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil, or as needed
16 large shrimp - peeled, deveined, and tails on, or more to taste
3 large cloves garlic, smashed, or more to taste
½ teaspoon crushed red pepper flakes, or to taste
2 teaspoons seafood seasoning (such as Old Bay®), or to taste
salt and ground black pepper to taste
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
3 teaspoons lemon zest

Steps:

Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined.
Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
Reduce heat to low and stir in parsley, lemon juice, and lemon zest.

Nutrition Facts : Calories 76.4 calories, Carbohydrate 2.4 g, Cholesterol 127.7 mg, Fat 0.9 g, Fiber 0.7 g, Protein 14.2 g, SaturatedFat 0.2 g, Sodium 460.3 mg, Sugar 0.3 g

EMERIL'S LEMON-HERB GRILLED SHRIMP

Emeril's Lemon-Herb Grilled Shrimp image

This shrimp recipe from Emeril Legasse is super simple and comes together easily-the lemon juice and herbs really put it over the top. Serve with corn on the cob, grilled vegetables, or a rice pilaf.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 20m

Number Of Ingredients 7

Ingredients

1 1/2 pounds large unpeeled shrimp
1/2 cup fresh lemon juice (from 3 lemons)
1/2 cup extra-virgin olive oil, plus more for grill
2 tablespoons minced garlic
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
Coarse salt and ground pepper

Steps:

Using a pair of kitchen shears or a paring knife, cut through shell along the back of each shrimp. Devein shrimp, leaving shells on.
In a small bowl, combine lemon juice, oil, garlic, rosemary, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reserve 6 tablespoons lemon mixture for serving. Place shrimp and remaining lemon mixture in a resealable plastic bag; seal bag and shake to coat shrimp. Refrigerate 1 hour.
Heat grill or grill pan to high. Clean and oil grill. Remove shrimp from marinade, wiping off excess. Grill until opaque throughout, 2 to 3 minutes per side. Serve shrimp drizzled with reserved lemon mixture.

Nutrition Facts : Calories 291 g, Fat 14 g, Protein 35 g

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