Spicy Marinated Shrimp Moms Recipes

MARINATED GRILLED SHRIMP

Steps:

• In a jar with a lid, combine all of the marinade ingredients. Shake until completely combined.
• Place shrimp in a large zip-top bag or bowl. Pour the marinade in the bag with the shrimp. Seal the top of the bag and place shrimp in the refrigerator to marinate for at least 15-20 minutes (but not more than 2 or 3 hours).
• Remove shrimp from the bag and discard the marinade. Thread shrimp onto skewers and grill over high heat for 4-6 minutes, flipping halfway through. If you prefer, you can also broil the shrimp on a sheet pan in the oven for about 7-8 minutes, flipping halfway through.
• Garnish with fresh lime wedges and additional chopped parsley.

SWEET AND SPICY SHRIMP MARINADE

Steps:

• Whisk together the oil, honey, lime juice, soy sauce and Sriracha in a medium bowl. Use as a quick marinade for peeled shrimp before grilling.

SPICY LEMON-MARINATED SHRIMP

Steps:

• Remove zest from lemons with a vegetable peeler and remove any white pith from zest strips with a sharp knife. Squeeze 1 1/2 cups lemon juice. Finely grind coriander seeds in an electric coffee/spice grinder. Whisk together zest, juice, coriander, vinegar, oil, water, sugar, chile flakes, and 6 tablespoons kosher salt in a large bowl until sugar and salt are dissolved.
• Bring an 8-qt. pot of water to a boil with pickling spices and remaining 2 tablespoons salt and cook shrimp, 2 lb. at a time, 1 1/2 minutes, or until just cooked through. Return water to a boil between batches. Transfer cooked shrimp with a slotted spoon to a colander to drain and add warm shrimp to marinade, tossing to coat.
• Cool shrimp slightly and divide among about 8 large sealable plastic bags with marinade. Stack bags in a large roasting pan, keeping shrimp in single layers. Marinate, chilled, turning bags occasionally, at least 8 hours.
• Drain shrimp before serving.
• To make 6 servings:
• Follow the directions above using the following ingredient amounts:
• 1 large lemon 1 1/2 teaspoons coriander seeds 3 tablespoons white-wine vinegar 1 tablespoon olive oil 1 tablespoon water 1 tablespoon sugar 1 1/2 teaspoons dried Aleppo or New Mexican chile flakes or 1 tablespoon dried hot red pepper flakes 1 tablespoon plus 2 1/2 teaspoons kosher salt 2 tablespoons pickling spices 1 pound large (U 16/20) shrimp, shelled and deveined

SPICY MARINATED SHRIMP AND GARLIC

Steps:

• Gently heat the olive oil in a wide, heavy sillet.
• Add all the remaining ingredients except the shrimp and parsley.
• Cook very gently, stirring occasionally, for 15 minutes.
• Raise heat and stir in the shrimp.
• Cook, tossing the shrimp constantly in the hot oil, until they just turn pink and begin to curl.
• DO NOT OVERCOOK!!
• Scrape the shrimp mixture into a bowl.
• Cover and allow to marinate in the refregerator for a day or so.
• Sprinkle with parsley before serving.

SWEET-N-SPICY MARINATED SHRIMP

Steps:

• Combine olive oil, salt, pepper and cayenne pepper. Add uncooked shrimp to marinade for at least one hour.
• Mix orange marmalade and hoison sauce together.
• Stir fry marinated shrimp in sauce until cooked through.
• Serve immediately.

SPICY MARINATED SHRIMP

Steps:

• Combine all ingredients except shrimp in a large bowl.
• Add shrimp and toss to coat.
• Cover and refrigerate 4-6 hours or overnight.
• Transfer shrimp mixture to a serving bowl and serve with toothpicks.

SHRIMP IN A SPICY, GINGER, GARLIC MARINADE

Steps:

• Combine all but the shrimp in a glass bowl with lid. Add shrimp toss to coat and marinade for 20 minutes.
• Remove shrimp from marinade and discard marinade.
• To grill:.
• Heat grill to high. Place shrimp soaked wooden skewers or metal skewers on a clean well oil grates cooking to mark on all sides.
• or.
• Stir fry:.
• I in a hot wok coated with oil for 3-4 minutes till pink. Do not over cook.
• Garnish with fresh herbs and scallions.
• Serve as an appetizer or over rice for a meal.

SPICY MARINATED SHRIMP (MOM'S)

Steps:

• Layer shrimp, red onion, and lemon slices in a medium-size bowl. Combine oil, vinegar, lemon juice, garlic, bay leaf, dry mustard, basil, salt, pepper, and allspice in a jar with a tight fitting lid; cover; shake thoroughly. Pour marinade over shrimp; toss gently. Cover and refrigerate several hours or overnight, tossing occasionally. Serve with decorative food picks and garnish with parsley sprigs. Serves 8