Best 4 No Fuss Peel Neat Shrimp Recipes
Succulent shrimp, stripped of their shells and deveined, take center stage in an array of culinary creations, each offering a unique taste adventure. Embark on a culinary journey with our collection of 10 delectable recipes, designed to tantalize your taste buds and leave you craving more. From the classic elegance of Scampi al Limone to the spicy kick of Bang Bang Shrimp, these dishes promise an explosion of flavors. Dive into the comforting embrace of Shrimp Etouffee, where succulent shrimp mingle with aromatic spices and vegetables in a rich, flavorful sauce. Indulge in the crispy delight of Salt and Pepper Shrimp, where tender shrimp are enveloped in a crisp, savory coating.
For a taste of the tropics, transport your palate to the Caribbean with our Caribbean Coconut Shrimp, where sweet coconut and warm spices dance together in harmony. If you prefer a touch of heat, our Spicy Garlic Shrimp will set your taste buds ablaze with its fiery blend of garlic, chili, and succulent shrimp. For a lighter option, our Steamed Shrimp with Lemon-Herb Butter offers a delicate balance of flavors, allowing the natural sweetness of the shrimp to shine through. And for those seeking a culinary adventure, our Blackened Shrimp Tacos burst with a symphony of flavors, featuring blackened shrimp nestled in warm tortillas and topped with a vibrant array of fresh ingredients.
No matter your culinary preferences, our collection of 10 shrimp recipes guarantees an unforgettable seafood experience. Dive in, explore, and discover your new favorite shrimp dish.
FRIED SHRIMP WITH SPICY REMOULADE
Provided by Patrick and Gina Neely : Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Preheat deep fryer with peanut oil to 375 degrees F.
- Whisk together buttermilk, egg, and mustard in a casserole dish. In another casserole dish, whisk together flour, cornmeal, paprika, 2 teaspoons salt, cayenne, and garlic powder.
- Dredge shrimp in the dry mixture then into the wet then back into the dry. Add shrimp in batches to the deep fryer and fry until golden, about 2 minutes per batch. Serve with spicy remoulade sauce.
- Add the shallot, parsley, cayenne pepper, mayonnaise, mustard, hot sauce, and lemon juice to a bowl. Stir to combine. Chill until ready to serve.
EASY SHRIMP POTSTICKERS
Provided by Sunny Anderson
Time 55m
Yield 40 potstickers
Number Of Ingredients 12
Steps:
- Potstickers: In a food processor, add the shrimp, garlic, scallions, soy sauce and egg. Pulse until combined but still chunky. Remove the mixture to a bowl. To assemble the potstickers, put about 1 teaspoon of filling into the center of a wonton wrapper. Moisten the rim of the wrapper with water. Fold the dough until the ends meet and press the air out of the center towards the edges. Seal by pressing firmly. This is the simplest way.
- To make the classic pleated look: using your thumb and index finger, pinch the corner of the unsealed wonton closed. Using your other hand pull a bit of the unsealed wonton edge toward the pinched corner and pinch to make a slight pleat in the wrapper, continue to pull the loose wrapper in and pleating until you run out of space, then push the air out through the final opening and pinch together. Repeat for the rest of the wontons. You can freeze them at this point on a baking sheet first, and then transfer to a freezer bag.
- Dipping sauce: Stir all the ingredients together in a small serving bowl.
- When ready to cook the potstickers, add oil to a large saute pan. When oil begins to swirl, add potstickers to the pan and cook until golden brown on 1 side. Flip and add 3 ice cubes. Immediately cover the pan to let the potstickers steam and cook through, about 3 minutes. Remove to a large platter and serve with dipping sauce.
AIR FRYER PEEL-AND-EAT SHRIMP FROM FROZEN
Need a last-minute appetizer? These quick and easy peel-and-eat shrimp will be on the table in no time. These "steam" in the shell, which helps keep the shrimp moist. I like to use "extra jumbo" size shrimp, which are 16 to 20 shrimps per pound. Will serve 4 as an appetizer, or 2 as a main entree.
Provided by France C
Categories Shrimp Appetizers
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an air fryer to 390 degrees F (200 degrees C).
- Quickly rinse shrimp under cold water to remove any ice or sediment. Pat dry with paper towels. Place shrimp in one layer in the basket of the air fryer and lightly mist with cooking spray. You may have to do 2 batches depending on the size of your air fryer.
- Air-fry shrimp for 5 minutes. Flip and continue cooking shrimp until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes longer.
- Meanwhile, place butter in a small microwave-safe bowl. Heat butter at 50 percent power until melted, 30 to 60 seconds. Mix in hot sauce and Old Bay® seasoning.
- Place cooked shrimp into a large bowl. Drizzle with butter mixture and toss to coat. Serve immediately with lemon wedges.
Nutrition Facts : Calories 165.7 calories, Carbohydrate 0.8 g, Cholesterol 195.5 mg, Fat 9.6 g, Fiber 0.3 g, Protein 18.7 g, SaturatedFat 5.7 g, Sodium 447.2 mg, Sugar 0.1 g
PEEL-AND-EAT SHRIMP
This shrimp appetizer couldn't be easier to make. Simply poach the shrimp in water, then tossed them with butter and Old Bay Seasoning, which provides the spark.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 3
Steps:
- In a large pot of boiling salted water, cook shrimp until opaque throughout, 4 to 5 minutes. Drain and transfer to a bowl. Add butter and Old Bay seasoning and toss to coat. Serve warm or at room temperature.
Nutrition Facts : Calories 121 g, Fat 2 g, Protein 24 g, SaturatedFat 1 g
Tips:
- Choose fresh, raw shrimp: Look for shrimp that is firm, translucent, and has a mild, briny smell. Avoid shrimp that is discolored, slimy, or has a strong odor.
- Make sure the shrimp is properly deveined: Deveining the shrimp removes the digestive tract, which can be gritty and unappetizing. To devein shrimp, use a small, sharp knife to make a shallow cut along the back of the shrimp, from the head to the tail. Then, use your fingers to pull out the vein.
- Rinse the shrimp thoroughly: Before cooking the shrimp, rinse it under cold water to remove any dirt or debris.
- Cook the shrimp properly: Shrimp cooks quickly, so it is important not to overcook it. Overcooked shrimp is tough and rubbery. The best way to cook shrimp is to cook it until it is opaque and pink, and the flesh is firm. This usually takes only a few minutes.
- Season the shrimp to taste: Shrimp can be seasoned with a variety of herbs, spices, and sauces. Some popular seasonings for shrimp include garlic, lemon, butter, parsley, and dill.
Conclusion:
No-fuss peel-and-eat shrimp is a quick and easy appetizer or main course that is perfect for any occasion. It is a great way to enjoy fresh shrimp without any hassle. With just a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will love.
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