Best 4 Herb Marinated Shrimp Recipes

FRESH HERB-MARINATED SHRIMP

Steps:

• In a small bowl, combine garlic, herbs, and oil, and season with salt and pepper. Store, refrigerated, in an airtight container, for up to 1 day. Add shrimp, and marinate for 1 hour.
• Heat a grill or grill pan to medium heat. Remove shrimp from marinade, and grill for 1 to 2 minutes per side.

HERB MARINATED SHRIMP

Steps:

• 1. Start by pre-soaking your wooden skewers. If using metal or broiling you can skip this obviously...
• 2. Combine first five ingredients in food processor; pulse until mixture is coarsely chopped.
• 3. Add olive oil and process until well blended.
• 4. Combine herb mixture and shrimp in a large zip lock bag and toss to coat.
• 5. Marinate shrimp in fridge for 30 minutes. Marinating any longer than 1 hr. can result in rubbery shrimp.
• 6. Go and pre-heat your grill, use upper rack if you have one. If broiling go ahead and start pre-heating your oven.
• 7. Remove shrimp from bag and thread onto skewers, you should have at least 6 shrimp to a skewer.
• 8. Place skewers on grill rack coated with cooking spray; grill three minutes on each side or until done. Make sure and DO NOT over cook, or you will have dry, chewy shrimp.
• 9. I like to serve these with flavored rice and a salad. Enjoy !

HERB-MARINATED SHRIMP

Steps:

• Prepare the marinade in a large, shallow non-ractive container. Add the shrimp or prawns and turn to coat evenly. Cover and let stand at room temperature for 30 minutes or refrigerate up to 3 hours. Prepare the grill for hot, direct-heat cooking. When the fire is ready, remove the shrimp or prawns and reserve the marinade. I use a grill basket to prevent shrimp from falling between the grates of the grill. Cook, turning once and brushing frequently with the reserved marinade, until the shell turns bright pink and the meat is just opaque, about 6-8 minutes total cooking time. Serve hot or warm with the Creole Mustard Sauce.

HERB-MARINATED SHRIMP

Steps:

• In a bowl, combine the shrimp with the herbs, lemon zest and juice, 1 tablespoon of the smoked paprika, some salt and pepper and enough canola oil to coat lightly. Marinate in the refrigerator for 15 minutes to 1 hour.
• Prepare a grill for medium-high heat. Preheat the oven to 400 degrees F.
• Thread the shrimp lengthwise onto soaked wooden skewers, straightening the shrimp as you go. Grill until the shrimp are grill-marked and opaque throughout, 3 minutes per side.
• Cut the cauliflower into 1/2-inch-thick slices, making sure to cut through the main stem so the slices stay intact. Oil the slices generously, season with salt and pepper, and sprinkle with the remaining 1 tablespoon smoked paprika.
• In a VERY HOT nonstick skillet, sear the cauliflower "steaks" in enough canola oil to coat the bottom of the pan. Once each side is golden brown, transfer to a baking sheet and roast until al dente.
• In a saucepan, combine the honey, sparkling wine and ginger and bring to a simmer. Add the kumquats and cook over low heat until jammy. Cool and reserve.
• Clean the watercress and then toss with the fennel fronds, sherry vinegar, fennel pollen and a generous drizzle of olive oil. Add salt and pepper to taste.
• Plate all elements and serve immediately.