Best 14 Shrimp With Lemon Basil Mayonnaise Recipes

SPICY LEMON SHRIMP WITH BASIL MAYONNAISE

Steps:

• Set oven control to broil. In medium glass or plastic bowl, stir lemon peel, lemon juice, red pepper, salt, garlic and 1 tablespoon of the oil until well mixed. Add shrimp; toss to coat.
• Spread shrimp in ungreased 15 x 10 x 1-inch pan. Broil with tops 2 to 3 inches from heat 3 to 5 minutes or until shrimp are pink and firm.
• In food processor, place basil and remaining 2 tablespoon oil. Cover and process until basil is chopped. Add mayonnaise; cover and process until smooth. Serve shrimp with mayonnaise.

MAUI WOWIE SHRIMP

Steps:

• Preheat outdoor grill for medium heat, and lightly oil the grate.
• Thread shrimp onto skewers. Season both sides of shrimp with garlic salt and black pepper; if using cayenne, see Cook's Note.
• Generously coat both sides of shrimp with mayonnaise.
• Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side. Serve with lemon wedges.

SPICY LEMON SHRIMP WITH BASIL MAYONNAISE

Steps:

• Set oven control to broil. In medium glass or plastic bowl, mix lemon peel, lemon juice, red pepper, salt, garlic and 1 tablespoon of the oil. Add shrimp; toss to coat. In ungreased 15x10x1-inch pan, spread shrimp.
• Broil shrimp with tops 2 to 3 inches from heat 3 to 5 minutes or until shrimp are pink and firm.
• In food processor, place basil and remaining 2 tablespoons oil. Cover and process until chopped. Add mayonnaise; cover and process until smooth. Serve shrimp with mayonnaise.

NEW ENGLAND-STYLE SHRIMP ROLLS WITH LEMON-HERB MAYONNAISE

Steps:

• In medium bowl, stir together mayonnaise, lemon juice, parsley and basil with whisk. Add shrimp, celery, onion, seafood seasoning, salt and pepper; gently toss until coated. Cover; refrigerate about 30 minutes or until chilled.
• Heat large heavy skillet over medium-low heat. Lightly butter both sides of each bun. Place in skillet; heat 2 minutes or until buns are golden brown. Turn buns over; toast other side.
• Divide shrimp salad evenly among toasted buns; serve immediately.

BASIL SHRIMP

Steps:

• In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
• Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
• Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.

LEMON-BASIL GRILLED SHRIMP & COUSCOUS

Steps:

• Cook couscous according to package directions; remove from heat. Meanwhile, in a large bowl, whisk lemon juice, oil, mustard, garlic, salt and pepper until blended; stir in 1/4 cup basil. Stir 1/4 cup dressing into cooked couscous; reserve remaining dressing., Thread shrimp onto metal or soaked wooden skewers. Grill shrimp, covered, on an oiled rack over medium-high heat until pink, 2-3 minutes on each side., Remove shrimp from skewers; toss with reserved dressing. Serve with couscous. Sprinkle with lemon zest and remaining basil.

LEMON BASIL SHRIMP RISOTTO

Steps:

• Heat the butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook on both sides until opaque in the middle, about 3 minutes. Remove to a cutting board and cut in half. Set aside.
• Return the skillet to the stovetop (do not wash it) and add the garlic and onion. Stir and cook until the onion starts to turn translucent, 2 to 3 minutes. Reduce the heat to medium low. Add the rice to the skillet and cook, stirring, for a couple of minutes, taking care not to burn it. Pour in the wine and stir. Once the wine is absorbed, begin adding the broth 1/2 to 1 cup at a time, allowing the rice to cook and absorb the liquid each time. Stir occasionally as you go and add the salt and pepper during one of the broth additions. After 4 cups of broth have been absorbed, taste the rice. It should have a slight bite, but if it seems undercooked, add additional broth for the rice to absorb and cook until the risotto is to your liking.
• Add both the lemon zest and juice to the risotto towards the end of cooking. Stir in the heavy cream, shrimp and basil, then serve immediately with extra lemon zest and Parmesan cheese on top.

SHRIMP IN MAYONNAISE

Steps:

• Whisk together the egg yolk, salt, mustard, and vinegar in a roomy bowl. To add the oil, start whisking the yolk mixture and let the oil fall from the spout, drop by drop, until you have achieved a thick, velvety mayonnaise. Taste it. Add lemon juice, salt, and pepper until the balance is to your liking.
• Heat the olive oil in a saute pan. Fry the shrimp until just cooked through and still juicy. Arrange the shrimp on a platter with the mayonnaise in a dish alongside, for dipping.

LEMON SHRIMP WITH PASTA AND BASIL

Steps:

• Cook pasta in a large pan of boiling water for 10 minutes or until al dente.
• Add shrimp and drain immediately.
• Return pasta mixture to the pan.
• Combine next 5 ingredients in a bowl.
• Toss with cooked pasta and shrimp.
• Sprinkle cheese over pasta and serve immediately.

GRILLED SHRIMP WITH BASIL AND LEMON

Steps:

• Place shrimp, basil, lemon juice, and olive oil in a large bowl; toss to combine. Season with salt and pepper; let marinate 15 minutes.
• Preheat a grill pan over high heat. Add shrimp and cook, turning once, until opaque, about 2 minutes per side.

BASIL MAYONNAISE

Steps:

• Whisk together mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic.

LEMON-BASIL MAYONNAISE

Steps:

• Grate rind of lemon and squeeze out all its juice into the mayo. Add basil and black pepper, stir together and enjoy!

LEMON BASIL SHRIMP

Steps:

• Place all the ingredients, except the prawns, in a shallow dish and mix well, taste or you want to add more mustard.
• Add the prawns and toss to coat, cover, refrigerate for 1 hour.
• Remove the prawns from the marinade and thread on skewers.
• Cook over medium coals for 2-3 minutes on each side, basting with any remaining marinade from time to time.
• Serve immediately.

CREAMY LEMON-BASIL SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While the pasta is cooking, heat oil in a large skillet over medium heat. Season shrimp with salt and pepper; add to the pan and cook 30 seconds per side. Remove to a plate.
• Add shallots to the skillet and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chicken broth, lemon zest, and 1/2 of the lemon juice; heat for 2 minutes. Reserve remaining lemon juice for another use.
• Add cream and bring to a simmer. Return shrimp to the skillet and cook until heated through and pink, 2 to 3 minutes. Add basil.
• Drain spaghetti, reserving 1/4 to 1/2 cup pasta water.
• Add spaghetti to the skillet. Add pasta water as needed and pepper flakes; toss to coat. Season with pepper if desired.