Panko Garlic Shrimp

Cooking shrimp can be intimidating for some, but this is a fool proof anyone can do it recipe that is sure to please everyone!  I served this with Cajun Seasoned French Fries and it worked out perfect because they are both baked at the same oven temperature.  

Ingredients:

• 1-1.5 Lbs of Shrimp
• 2 teaspoons Minced Garlic
• 2 Tablespoons White Wine
• 1/2 Cup Panko Bread Crumbs
• 4 Tablespoons Melted Butter
• 2 teaspoons Dried Parsley

Serves 4

Preheat oven to 425.  Place shrimp in baking dish.  Add in garlic and wine.  Toss them around a bit to make sure that they are coated.  In a small bowl combine melted butter, panko, and parsley, use fork to mix.  Sprinkle crumble mixture evenly over shrimp. 

 Bake for about 15 minutes or until shrimp have turned pink  and opaque and are cooked through.  

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Spicy Chipotle Shrimp

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The marinade for this shrimp has just the right amount of spice and heat to make it different from any of our other shrimp recipes.  One trick I have learned is that Chipotles in Adobo Sauce can be frozen so if you buy a can and only use a few place the remaining peppers and sauce in a freezer bag and place them in the freezer.  

Ingredients:

• 1 lb Shrimp (cleaned and deveined)
• 1 Clove of Garlic (minced)
• 2 Tablespoons Lime Juice
• 3 Tablespoons of Honey
• 2 Chipotles in Adobo Sauce
• 1/4 Cup Olive Oil

Combine all ingredients except shrimp in small food processor.  Process until smooth

Place shrimp in ziploc bag and pour marinade over.  Place in fridge for about 30 minutes

Skewer shrimp

Grill 2-3 minutes on each side or until shrimp are pink in color.

ENJOY!!

Honey Garlic Shrimp

I am a huge fan of cooking shrimp because they cook in very little time and always taste delicious!  I used to think that shrimp had to be cooked in butter and garlic (so good, I know) but now I experiment with lots of different marinades and spices.  

Ingredients:

• 1 lb of Shrimp (peeled and deveined)
• 2 Tablespoons of Honey
• 3 Tablespoons of Lime Juice
• 1/4 Cup of Olive Oil
• 1 teaspoon Minced Garlic
• 1/2 teaspoon Salt 
• 1/4 teaspoon Pepper
• 1/4 teaspoon Crushed Red Pepper Flakes

Combine all ingredients except shrimp in a small bowl.  Mix well. Place shrimp in Ziploc Bag and pour marinade over it.  Make sure shrimp is covered in mixture.  Squeeze out the air, place in fridge for 30-60 minutes.  

Remove shrimp from fridge and place on metal skewers.  Pour marinade over top.

Place shrimp on preheated grill.  Cook them for about 2 minutes on each side or until they turn pink.

These shrimp can also be cooked inside in a skillet.  Just heat a large skillet and cook the shrimp about two minutes on each side.  There isn't a need for additional oil the marinade should be enough.

Be sure to check out some of my other favorite shrimp recipes!

Tequila Lime Shrimp

Cajun Shrimp Pasta

Lemon Grass Skewered Shrimp

Tequila Lime Shrimp

I like to cook with wine, I like to cook with beer, but when it's been a really rough week I like to cook with Tequila!!!  This is one of my new favorite ways to cook shrimp!  The marinade adds SO much flavor, perfect for summer!  I included the rice recipe on this post but make sure to click the link to see how I made the veggies.

Ingredients:
For Shrimp

• 2 Tablespoons of Tequila
• 1 lb of Shrimp (cleaned and deveined)
• 2 Tablespoons of Lime Juice
• 1/4 Cup of Olive Oil
• A generous pinch of Salt
• A generous pinch of Cumin
• A couple dashes of Cayenne Pepper
• A couple dashes of Black Pepper

Cumin Rice 

• 1 3/4 Cups Chicken Broth
• 1 Tablespoon of Onion (chopped fine)
• 2 Cups of Brown Minute Rice
• Salt to taste (I didn't use much)
• A couple dashes Cumin (you want the flavor to compliment the shrimp not over power it)
• Drizzle of Olive Oil

Grilled Zucchini and Yellow Squash (click for recipe)

Combine all ingredients except shrimp in a small bowl and mix together.  Pour in large zipper bag add shrimp and place in fridge for about an hour.  

After the shrimp has marinated for about an hour, place the shrimp on skewers.  I use metal ones, but remember if you are using wooden ones you need to soak them

Place on preheated grill and cook each side about 4 minutes or until shrimp turn pink in color.

When both sides have been cooked remove from grill and serve. 

For the rice, drizzle olive oil in sauce pan.  Heat and add onion.  Cook for about a minute and add in the rice.  Continue to cook over medium high heat to toast the rice just a bit.  About 3 minutes.  Add in chicken broth and bring to a boil.  Turn heat to low, cover, and simmer until all liquid is absorbed- about 15 minutes.  

Fluff rice with fork and add a couple dashes of cumin and salt.  Place the Tequila Lime Shrimp on top of the rice and veggies and ENJOY!  Trust me you will be making this often!

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

Lemon Grass Skewered Shrimp

This has been a go to recipe for shrimp in the Lewis house for awhile.  Whenever Carol (a friend from California) comes to visit she always cooks fabulous things for us!  A few years ago she introduced us to lemon grass.  Not only does it add excellent flavor to foods but it has many health benefits too.  It is an amazing super herb that has been used to treat many ailments from colds and sore throats to dry skin.  It is also often used to promote relaxation and good digestion.  I buy it in stalks at my local grocery store and it is very inexpensive.  I paid less than $.25 for three stalks.  It can be store in the refrigerator for a couple weeks or a dry place in a sealed container for a couple of months.  

Ingredients:

• Raw Shrimp shelled and deveined 
• Lemon Grass
• Flour
• Salt
• Pepper
• Oil
• Juice of 1/2 Lemon

Adjust the ingredients for the amount of people you are serving.  I usually serve about 6 shrimp to each person.

Prepare the lemon grass by cutting off the ends and separating the layers.

 Next, in a shallow bowl or on a plate combine about 3/4 of a cup of flour and salt and pepper it generously.  Keep shrimp in refrigerator until ready to use.  Make sure that the shrimp is not wet. Dab shrimp with paper towel to remove excess water.  Lightly flour each piece of shrimp.  If the lemon grass is not stiff enough to poke through the shrimp then use a metal skewer to poke a hole first then slide the lemon grass through that whole.  Place about three shrimp on each piece of lemon grass.

 Heat a little bit of olive oil in skillet.  When the oil is hot add the shrimp.  I usually toss in a few extra pieces of lemon grass in the oil.

 Flip the shrimp after about 3 minutes or when the shrimp turn pink.  Squeeze lemon juice on shrimp and finish cooking.

I have served this with many different side dishes but I like to serve it with rice.  

**the lemon grass is edible, but I just use it for flavor

This recipe was featured on the Marvelous May Menu, be sure to check out the rest of the May Menu.