Best 4 All You Can Eat Shrimp With Green Onion Garlic And Bbq Spices Recipes

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**An Explosion of Flavors: Dive into the Culinary Delight of All-You-Can-Eat Shrimp with Green Onion, Garlic, and BBQ Spices**

Embark on a tantalizing culinary journey with our all-you-can-eat shrimp extravaganza, a symphony of flavors that will leave your taste buds dancing. Succulent shrimp, bathed in a savory blend of green onion, garlic, and BBQ spices, take center stage in this irresistible feast. With three tantalizing recipes to choose from, you'll be spoilt for choice. Dive into the classic stir-fried shrimp, where the aromatic trinity of green onion, garlic, and ginger mingles with the smoky allure of BBQ spices. For a zesty twist, try the Szechuan shrimp, where fiery chili peppers and fragrant Szechuan peppercorns ignite your senses. And if you prefer a touch of sweetness, the honey garlic shrimp is your perfect match, where a luscious glaze of honey and garlic envelops each succulent bite. So gather your loved ones, prepare your taste buds, and get ready to indulge in an all-you-can-eat shrimp extravaganza that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SUNNY'S QUICK ONION AND GARLIC SHRIMP WITH PASTA



Sunny's Quick Onion and Garlic Shrimp with Pasta image

Provided by Sunny Anderson

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil, plus additional for drizzling
Zest of 1 lemon plus 2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
1/2 cup finely chopped sweet onion
3 cloves garlic, sliced into thin slivers
3 scallions, finely chopped
Crushed red chile flakes, to taste
4 Roma tomatoes, seeded and chopped
1/4 cup clam juice
1/2 teaspoon sugar, optional
16 colossal (U16) shrimp (1 1/4 to 1 1/2 pounds), peeled and deveined with tails on
1/2 pound whole wheat angel hair pasta, cooked al dente
Chopped fresh parsley, for garnish

Steps:

  • Add olive oil, lemon zest and a few grinds of black pepper to a large saute pan over medium-low heat. Cook until oil is warm and pepper is fragrant when you waft it towards you, about 4 minutes.
  • Add the onions, garlic, scallions, a pinch of chile flakes and a pinch of salt and cook, stirring occasionally to prevent them from browning, until the green of the scallions are wilted and darkened and the onion and garlic are tender, about 4 minutes. Add the tomatoes and cook, stirring, until softened, about 2 minutes. Add clam juice and lemon juice and bring to a light simmer; stir. Taste: If the tart of the tomatoes and lemon juice is too strong, add sugar in sprinkles, stirring and tasting as you go until it tastes just right. You may not use it at all or you may not use it all; it's totally optional.
  • Raise the heat to medium and nestle the shrimp into the pan. Cover and cook on one side until shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Toss and cook until shrimp just begins to turn pink on the other side, 1 to 2 more minutes. (Shrimp cooks fast and there's a thin line between done and overdone; the best rule is to remove the pan from the heat as it begins to reach the finish line.) Continue tossing and the heat of the pan will continue to cook the shrimp until done. Add pasta to a large serving bowl, then sprinkle with parsley, drizzle with olive oil, sprinkle with some more salt and pepper and top with the shrimp mixture. Serve warm during the winter or chilled during the summer.

SPICY GRILLED SHRIMP



Spicy Grilled Shrimp image

So fast and easy to prepare, these shrimp are destined to be the hit of any barbeque. And, weather not permitting, they work great under the broiler, too.

Provided by SUBEAST

Categories     Seafood     Shellfish     Shrimp

Time 21m

Yield 6

Number Of Ingredients 8

1 large clove garlic
1 teaspoon coarse salt
½ teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons lemon juice
2 pounds large shrimp, peeled and deveined
8 wedges lemon, for garnish

Steps:

  • Preheat grill for medium heat.
  • In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
  • Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

Nutrition Facts : Calories 163.6 calories, Carbohydrate 2.7 g, Cholesterol 230.4 mg, Fat 5.9 g, Fiber 1.1 g, Protein 25.1 g, SaturatedFat 1 g, Sodium 585.7 mg, Sugar 0.1 g

ALL YOU CAN EAT SHRIMP WITH GREEN ONION, GARLIC AND BBQ SPICES



All You Can Eat Shrimp with Green Onion, Garlic and BBQ Spices image

Provided by Bobby Flay

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup smoked sweet paprika
2 tablespoons ancho chili powder
2 tablespoons light brown sugar
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 pounds (21 to 24) large shrimp, shell on
6 tablespoons canola oil, divided
12 cloves coarsely chopped fresh garlic, divided
1/2 cup thinly sliced green onion

Steps:

  • Whisk together the paprika, ancho powder, brown sugar, cumin, salt and pepper in a small bowl.
  • Place the shrimp in a large bowl, add the spice rub and stir well to coat each shrimp.
  • Heat your grill to high. Heat 3 tablespoons of the oil on the grates of the grill over high heat in a large cast iron or saute pan; add half of the shrimp and half of the garlic and cook until just cooked through, 3 to 4 minutes. Stir in half of the green onions and transfer to a large platter or turn out onto brown paper bags. Wipe out of the pan with paper towels, and repeat with the remaining ingredients.

GREEN ONION GARLIC NAAN BREAD



Green Onion Garlic Naan Bread image

I am going to show you how to make naan Chef John-style-when I want it fast and I don't want to use yeast and wait for a dough to rise but I also want it just as good as if I did. While I originally tried this method to save time, it produces what might be my favorite style of naan. It really is incredible whether you use garlic and green onions, or not. As naan are made, they must be stacked and wrapped in a kitchen towel to keep them soft and supple.

Provided by Chef John

Categories     Indian Bread

Time 38m

Yield 6

Number Of Ingredients 7

1 ½ cups bread flour, plus more as needed
½ teaspoon kosher salt
2 teaspoons baking powder
1 teaspoon plain Greek yogurt
4 cups crushed garlic
½ cup thinly sliced green onions
2 tablespoons melted butter

Steps:

  • Place bread flour in a bowl. Add salt and baking powder and give it a good whisk until evenly combined.
  • Add in Greek yogurt gently, followed by garlic and green onions. Take a wooden spoon and slowly start mixing everything together. Keep mixing, stirring, and pressing until a shaggy dough forms.
  • Transfer dough to a work surface and use your hands to press dough together. Knead for a few minutes until dough becomes elastic and a little bit sticky. Add a bit more flour as necessary but try to keep extra flour at an absolute minimum. Knead until dough is a little bit stretchy, 3 to 5 minutes.
  • Wrap in plastic and allow to rest on the counter for 15 to 20 minutes.
  • Take a bench scraper and cut into 6 equal pieces. Take 1 portion and roll into a ball. Place onto a generously floured surface. Use a rolling pin to roll out nice and thin, about 1/8 inch or less. It's ok if the naan is not a perfect circle. You will need extra flour for rolling out as the dough is sticky, but try to use as little as possible.
  • Heat a cast iron skillet over medium-high heat until hot. Transfer dough circles into the hot dry skillet and cook until little bubbles form on the surface and the underside is lightly browned, about 1 minute. Flip naan over and cook for 1 more minute. Press down slightly with a spatula to increase the heat during cooking. Flip over twice more and cook for an additional 15 seconds per side, but make sure not to overcook to preserve the texture. Naan should still be flexible when you remove it from the skillet onto a plate.
  • Cover with a kitchen towel to keep warm and moist while you cook the other naan breads. Stack all 6 naan breads on top of each other and keep covered with a kitchen towel.
  • When you are finished cooking all 6 naan breads, unstack breads and brush the first naan bread on both sides with a little bit of melted butter. Stack second piece of naan on top and only brush the top side. Keep stacking and buttering all the naan breads. Fold each naan into a triangle and serve.

Nutrition Facts : Calories 281.8 calories, Carbohydrate 52.8 g, Cholesterol 10.3 mg, Fat 4.9 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 2.6 g, Sodium 367.6 mg

Tips:

  • Choose the right shrimp: Use large, fresh shrimp for the best flavor and texture. If using frozen shrimp, thaw them completely before cooking.
  • Clean the shrimp properly: Remove the heads, shells, and tails from the shrimp. Devein the shrimp by making a shallow cut along the back of each shrimp and removing the dark vein.
  • Marinate the shrimp: Marinating the shrimp in a mixture of olive oil, lemon juice, garlic, and herbs will help to flavor the shrimp and make them more tender.
  • Cook the shrimp properly: Shrimp cooks quickly, so it is important to not overcook them. Cook the shrimp for 2-3 minutes per side, or until they are pink and opaque.
  • Serve the shrimp immediately: Shrimp is best served immediately after cooking. You can serve them with a variety of dipping sauces, such as cocktail sauce, tartar sauce, or remoulade.

Conclusion:

All-you-can-eat shrimp is a delicious and easy-to-make dish that is perfect for any occasion. With just a few simple ingredients and a little bit of time, you can create a meal that everyone will love. So next time you are looking for a quick and easy seafood dish, give this recipe a try. You won't be disappointed!

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