Spicy Cold Garlic Shrimp Recipes

SPICY COLD GARLIC SHRIMP

Steps:

• Heat oil and butter in a large skillet.
• Add garlic and onion and cook over low heat for 3 minutes without browning the garlic.
• Add shrimp and pepper flakes.
• Increase heat to medium and cook, tossing constantly, 3 minutes or until shrimp just turn pink and begin to curl.
• Transfer shrimp and sauce to bowl.
• Add lemon juice, salt and parsley; toss well and cover.
• Refrigerate at least 2 hours before serving to blend flavors.

SPICY LEMON GARLIC SHRIMP

Steps:

• Preheat the oven to 375 degrees F. Rinse the shrimp to separate, and then arrange in a single layer on a baking sheet.
• To the bowl of a food processor, add the butter, parsley, salt, red pepper, garlic and lemon juice. Pulse until combined. Sprinkle the cold butter crumbles over the shrimp.
• Bake until the shrimp is opaque and the butter is hot and bubbly.
• Serve with hot crusty bread. Peel and eat the shrimp, and then encourage guests to dip the bread into the butter in the bottom of the pan.

4 MINUTE SPICY GARLIC SHRIMP

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

SPICY GARLIC SHRIMP

Steps:

• In a large saucepan, heat the olive oil and butter over medium heat.
• In a bowl, combine the shrimp with the crushed red pepper, Montreal steak seasoning and salt and pepper.
• Saute the garlic in the pan until it's a pale golden color, then add the shrimp.
• Cook the shrimp until just pink, about 3 minutes. (Cooking time may be longer if not all the shrimp are in contact with the pan. Be careful not to overcook the shrimp or it will be rubbery!).
• When the shrimp is done, remove the pan from the heat and add the lemon juice. Enjoy!

ZIPPY COLD SPICY SHRIMP

Steps:

• In a heavy 10-inch skillet heat 1 tablespoon of the oil over moderately high heat for 1 minute.
• Add the shrimp and stir-fry for 2 minutes; transfer to a platter.
• Add the remaining oil to the skillet, then the green onions, garlic and fresh ginger; stir-fry about 30 seconds.
• Add the chicken broth, tomato paste, vinegar, sugar, and cayenne pepper; simmer and stir for 3 minutes or until the sauce has thickened.
• Return the shrimp to the skillet and cook, stirring, 3 minutes longer.
• Pour all into a bowl; cover and refrigerate for 4 hours.
• When ready to serve, arrange the lettuce leaves on a plater and mound the shrimp on top.
• Chop the reserved green onion tops and sprinkle over the shrimp.