fried shrimp easy to make। best shrimp recipes

fried shrimp easy to make। best shrimp recipes(shrimp boil, grilled shrimp..)

Cookin' shrimp is first-rate. all varieties of

Shrimp: boil shrimp, fried shrimp, grilled shrimp, stir-fry. and I'm writin' down all the recipes

My mom used to constantly say that the excellent location to Get your shrimp recipes is from southern livin' mag. And that is what she did, so I'm sharin' a number of her favorite ones with you. mom could've appreciated that. You oughtn't to be wealthy, well-known, or even smart to Prepare dinner shrimp. I'm livin' proof of that.

TOP 10 best shrimp recipes

⦁Shrimp Scampi

⦁Shrimp Boil

⦁ Coconut Fried Shrimp

⦁Grilled Shrimp in Apricot Hoisin Sesame Glaze

⦁Shrimp Stir Fry

⦁baked stuffed shrimp

⦁bbq shrimp

⦁lemon shrimp

⦁shrimp curry

⦁Shrimp Kabobs

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1. Shrimp Scampi

Serves 4 to 6

INGREDIENTS

2 pounds shrimp 

4 large cloves of garlic 

4 tablespoons fresh parsley, or dried 

8 tablespoons butter

 2 tablespoons vegetable oil 

4 tablespoons dry vermouth

 Salt and pepper to taste 

2 teaspoons flour

 Dash of lemon juice (1/2 of a lemon) 

1 pound linguine 

INSTRUCTIONS

1. Cook linguine according to package directions.

 2. Rinse the shrimp in cold water, peel, and de−vein, if you wish. Dry on paper towels.

 3. Sauté the garlic and parsley in butter and oil for 1 to 2 minutes. DO NOT let the garlic turn brown. Add the vermouth, then the shrimp.

 4. Raise the heat to medium−high and cook for 3 to 5 minutes, stirring frequently. Do not overcook. Season with salt and pepper. 

5. Add flour to slightly thicken the garlic butter. Add the lemon juice during the last minute of cooking. Remove from the heat. Serve immediately.

2. Shrimp Boil

INGREDIENTS

1 1/2 pounds large shrimp in shells 

4 large garlic cloves 

1 small onion, chopped 

1 lemon, halved 

1/4 cup pickled jalapeño slices 

2 tablespoons kosher salt 

2 bay leaves, crumbled 

2 teaspoons coriander seeds 

2 teaspoons mustard seeds 

2 teaspoons black peppercorns

 1 teaspoon celery seed 

1 teaspoon red pepper sauce

 Lemon wedges, for garnish

INSTRUCTIONS

1. Make a slit through the shell down the center of each curved side of the shrimp to the tail. Remove vein. Refrigerate shrimp in a bowl.

2. Meanwhile, bring 2 quarts of water and remaining ingredients (except lemon wedges) to boil in a large pot over medium−high heat. Boil for 20 minutes.

3. Add shrimp; return to boil and remove from heat. Cover and let stand 5 minutes. Drain shrimp in a large colander; discard liquid.

Serve with lemon wedges. Makes 4 servings.

3. Coconut Fried Shrimp

INGREDIENTS

1 pound small raw shrimp, shelled and deveined 

1/3 cup lemon juice 

1/2 teaspoon salt 

1/3 teaspoon ground ginger 

3 teaspoon curry powder 

1 3/4 cups flour

 2 teaspoons baking powder 

1 1/4 cups skimmed milk 

1/2 cup Coco Casa Cream of Coconut 

1 (3 1/2 ounce) can flake coconut Oil (for frying) 

INSTRUCTIONS

1. Marinate shrimp in lemon juice, salt, ginger, and curry powder for 1 to 2 hours. Drain well.

2. Prepare a batter of 1 1/2 cups flour, baking powder, milk, and Cream of Coconut. Coat shrimp with remaining flour; dip in the prepared batter and then dip lightly into flaked coconut. Fry in deep hot oil for about 2 to 3 minutes. Fry only about 6 shrimp at a time.

4. Grilled Shrimp in Apricot Hoisin Sesame Glaze

Glaze 

1 tablespoon olive oil 

2 tablespoons fresh minced garlic

 1/4 cup sesame seeds 

1 tablespoon fresh minced ginger root 

1 cup apricot preserves

 8 ounces hoisin sauce

 Shrimp 

2 pounds large cleaned fresh shrimp

 2 tablespoons fresh minced garlic 

1/8 cup soy sauce 

2 tablespoons extra virgin olive oil

DIRECTIONS

1. Heat oil in a heavy saucepan over medium-high heat and sauté garlic, sesame seeds, and ginger for 2 minutes. Stir in apricot preserves and hoisin. Reduce heat to medium Bring to simmer and reduce heat to keep warm.

2. Toss shrimp with garlic, soy sauce, and oil. Marinate for up to 4 hours. Skewer shrimp and grill over hot coals until just done, about 2 minutes per side. Remove shrimp from skewers to a heatproof bowl and pour glaze over. Toss to coat.

Serve warm or cold. 

Serves 8 or up to 24 as an appetizer.

5. Shrimp Stir Fry

Prep Time: 20 mins 

Total Time: 30 mins

Servings per Recipe: 4

Calories 507 kcal 

Carbohydrates 73.3 g

 Cholesterol 173 mg 

Fat 9.5 g 

Fiber 2.1 g 

Protein 29.1 g 

Sodium 896 mg

Ingredients

1 tbsp sesame oil 

1 tbsp olive oil 

1 pound tiger shrimp, peeled and deveined 

1 cup chopped onion 

1 1/2 cups sliced king mushrooms 

1/2 cup chopped green bell pepper 

3 cloves garlic, finely chopped 

1 tsp minced fresh ginger 

1/2 cup water 

1 tsp oyster sauce, or to taste 

1 pound of fresh Chinese wheat noodles 

2 cups bean sprouts 

Directions

1. Cook onion and shrimp in hot olive canvas and sesame canvas until you see that it's well carpeted
before adding mushrooms, garlic, gusto, and green bell pepper into the shrimp.

2. Now add water and some oyster sauce into the visage, and cook all this until you see that
. shrimp is no longer transparent from the center.

3. Now add polls and bean sprouts, and cook until you see that the polls are hotted
. through.

4. Serve.

6. baked stuffed shrimp

baked stuffed shrimp

INGREDIENTS

24 jumbo shrimp 

1 medium onion, minced 

1 green pepper, chopped 

6 tablespoons butter, divided 

1 cup fresh crab meat or 1 (7 1/2 ounce) can 

1 teaspoon dry mustard Paprika 

1 teaspoon Worcestershire sauce 

1/2 teaspoon salt 

2 tablespoons mayonnaise 

2 tablespoons flour 

1 cup milk 

1 tablespoon sherry wine, or more Grated Parmesan cheese

DIRECTIONS

1. Clean and remove heads and shells from shrimp, leaving tails. Split shrimp and open flat. Sauté onion and pepper in 4 tablespoons of butter until soft but not brown. Add the crab meat, dry mustard, Worcestershire sauce, salt, and mayonnaise. Set aside.

2. Make a white sauce using the remaining 2 tablespoons of butter, flour, and milk. Add to crab meat mixture along with the sherry. Mix well; stuff the butterflied shrimp with the crab meat and dot with extra butter. Sprinkle lightly with Parmesan cheese and paprika. Arrange in a shallow baking pan and bake at 350 degrees F for 25 to 30 minutes.

Serves 4 to 6. 

7. bbq shrimp

INGREDIENTS

2 cloves garlic, smashed 

2 bay leaves 

6 pounds of fresh Gulf shrimp with heads on, 20 to 25 counts to the pound 

1/4 cup lemon juice 

1 1/2 pounds of salted butter

 1/2 pound margarine 

2 teaspoons paprika 

1 newly−purchased 

4−ounce can of black pepper

DIRECTIONS

1. Preheat the oven to 300 degrees F. 

2. Use the garlic cloves to wipe the inside of a baking pan (or two) big enough to hold all the shrimp. Squeeze it in there to get as much garlic oil as you can in there. Discard the garlic itself, but leave the little bits that came loose. Place two bay leaves at the bottom of the pan.

3. Wash and pat dry the shrimp, then lay them on their sides, crowded together and slightly overlapping, in the baking pan. Douse the shrimp with lemon juice.

4. Cut the butter and margarine into cubes and distribute them atop the shrimp. Sprinkle it with the paprika. Liberally sprinkle enough black pepper over the shrimp to cover them with a palpable black layer. Don't miss any spots! (And you don't have to use the whole can, either.)

5. Bake the shrimp in a preheated 300-degree F oven for 15 minutes. Check them for doneness; when the meat pulls away from the shells, you're there. You do not want soft, wrinkled shells. Return the shrimp to the oven if necessary, but not much longer.

6. Serve the shrimp on soup plates with lots of sauce and toasted French bread. Also plenty of napkins and perhaps bibs.

8. lemon shrimp

lemon shrimp

INGREDIENTS

2 pounds large shrimp
 1/2 cup olive oil
1/2 cup chopped fresh parsley
1/4 cup fresh lemon juice
2 teaspoons dry mustard
4 cloves garlic, finely chopped
1 medium onion, finely chopped
Salt and freshly ground pepper to taste

DIRECTIONS

1. Using a small pair of scissors or kitchen shears, snip open the backs of the shrimp shells, leaving them on the shrimp. Combine all the ingredients in a large bowl and toss to combine. Marinate for 10 to 30 minutes, refrigerated.

2. Grill the shrimp on a hot grill for 3 to 4 minutes per side. Serve immediately. 

Serves 4 to 6.

9. shrimp curry

INGREDIENTS

1 1/2 cup cooked shrimp 

1/2 teaspoon curry powder 

1 cup mayonnaise 

2/3 cup evaporated milk 

2 tablespoons chopped green bell pepper 

2 tablespoons chopped pimento 

1 teaspoon chopped onion

DIRECTIONS

Blend curry powder into mayonnaise. Gradually blend in evaporated milk. Then add shrimp, green pepper, pimento, and chopped onion. Heat, stirring occasionally. 

Serve hot cooked rice. 

10. Shrimp Kabobs

Preparation time: 5 minutes

Cooking time: 7 minutes

Servings: 2

INGREDIENTS

8 shrimps, peeled and deveined

  4 garlic cloves, minced 

 Salt and black pepper to taste

  8 red bell pepper slices

 1 tablespoon rosemary, chopped 

1 tablespoon olive oil 

INSTRUCTIONS

1. Place all constituents in a coliseum and toss them well.

2. Thread 2 shrimp and 2 bell pepper slices on a skewer, and also
. reprise with 2 further shrimp and bell pepper slices.

3. Thread another 2 shrimp and 2 bell pepper slices on the other
skewer and also repeat with the last 2 shrimp and 2 bells pepper
slices.

4. Put the kabobs in your air range basket., cook at 360 degrees F
. for 7 twinkles and serve incontinently with a side salad.

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