Best 20 Spiced Shrimp Recipes

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Indulge in a tantalizing culinary journey with our collection of six exquisite spiced shrimp recipes, each offering a unique explosion of flavors and aromas. From the zesty and vibrant Lemon Pepper Shrimp to the aromatic and flavorful Blackened Shrimp, these dishes are guaranteed to tantalize your taste buds and leave you craving more. For a spicy kick, try the piquant Cajun Shrimp or the fiery Sriracha Shrimp, sure to ignite your senses with their bold and assertive flavors. If you prefer a more sophisticated palate, the elegant Garlic Butter Shrimp and the rich and creamy Coconut Shrimp are perfect choices, offering a harmonious blend of savory and sweet notes. No matter your preference, our selection of spiced shrimp recipes has something for every seafood lover, promising an unforgettable dining experience.

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

LINGUINE WITH CAJUN-SPICED SHRIMP AND CORN



Linguine with Cajun-Spiced Shrimp and Corn image

After throwing some ingredients together for tapas, the flavor was so fresh and light my family asked for more. By warming it through with a few more ingredients I turned it into a family meal with pasta instead of just a snack.

Provided by MommyDiva

Categories     Appetizers and Snacks     Tapas

Time 45m

Yield 6

Number Of Ingredients 14

1 (16 ounce) package linguine pasta
1 pound peeled and deveined medium shrimp
1 tablespoon liquid shrimp and crab boil seasoning
½ cup butter
1 teaspoon minced garlic
⅓ cup diced red onion
⅓ cup diced sweet red bell pepper
½ cup canned whole kernel corn, drained
1 ½ tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 teaspoon dried oregano
1 teaspoon canned chipotle chile peppers in adobo sauce, finely chopped
1 teaspoon sea salt
½ cup half-and-half

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguine and cook until al dente, 8 to 10 minutes; drain.
  • Place shrimp and crab boil into a large saucepan. Fill with water to 1 inch above the shrimp, and bring to a boil over high heat. Boil for 3 minutes until shrimp turn pink, then drain.
  • Meanwhile, melt butter in a large skillet over medium-high heat. Stir in garlic, and red onion, cook until the onion softens and turns translucent, about 4 minutes. Stir in bell pepper, corn, lime juice, cilantro, oregano, chipotle pepper, and salt. Stir in the half-and-half, and bring to a simmer. Once the mixture is simmering, stir in shrimp, and toss with the drained pasta.

Nutrition Facts : Calories 508.3 calories, Carbohydrate 59.9 g, Cholesterol 163.4 mg, Fat 20.2 g, Fiber 3.3 g, Protein 23.7 g, SaturatedFat 11.7 g, Sodium 1572.7 mg, Sugar 3.8 g

SHRIMP, SPICED MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING



Shrimp, Spiced Mango, and Avocado Salad with Citrus Dressing image

Provided by Food Network

Time 36m

Yield 4 servings

Number Of Ingredients 19

1/4 cup grapeseed oil
2 tablespoons Spanish-style smoked paprika
1 tablespoon finely grated orange zest
1 tablespoon coarsely cracked black pepper
1/4 teaspoon ground cayenne
3 cloves garlic, minced
12 extra-large shrimp (U-12), peeled and deveined
2 tablespoons lime juice
1 teaspoon Dijon mustard
1/4 teaspoon finely grated lime zest
1/4 cup grape seed oil
1/4 cup olive oil
Coarse salt
1 tablespoon extra-virgin olive oil
4 loosely packed cups torn, soft lettuces, such as red oak and lolla rossa
1/4 cup finely diced red onion
1 mango, peeled, seeded, and diced
1 Haas avocado, peeled, seeded, and diced
Freshly ground black pepper

Steps:

  • Make the marinade: Whisk together all the ingredients in a large bowl. Reserve 2 teaspoons of the marinade. Add the shrimp to the marinade and refrigerate for at least 3 hours and up to 6.
  • Make the vinaigrette: In a large bowl, whisk together the lime juice, mustard, zest, and reserved marinade. While whisking, drizzle in the oils to form a smooth vinaigrette. Set aside.
  • Make the salad: Remove the shrimp from the marinade; scrape off any excess marinade from the shrimp.
  • Season the shrimp, to taste, with salt. Heat the oil in a large skillet over a medium-high heat. Add the shrimp and cook, turning once, until just cooked through, about 1 1/2 minutes per side. Remove the skillet from the heat.
  • In a bowl, toss together the onion, mango and avocado. Dress lightly with some of the vinaigrette. Season with salt and pepper, to taste.
  • In a another bowl, lightly toss the lettuce with some of the vinaigrette and season with salt and pepper.
  • Mound the salad in the center of a platter and surround with the shrimp. Spoon some of the dressing over the shrimp and serve. (Reserve remaining vinaigrette for another use.)

CROSTINI WITH SPICED CRAB AND SHRIMP SALAD



Crostini with Spiced Crab and Shrimp Salad image

Categories     Shellfish     Appetizer     Bake     Low Cal     Summer     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 40

Number Of Ingredients 12

1/2 cup bottled clam juice
10 ounces medium uncooked shrimp, peeled, deveined
2 cups thinly sliced green onions
2/3 cup mayonnaise
4 teaspoons fresh lemon juice
2 garlic cloves, finely chopped
1 teaspoon Hungarian sweet paprika
1/2 teaspoon cayenne pepper
8 ounces flaked crabmeat (about 2 cups lightly packed)
1/3 cup (about) olive oil
40 1/4-inch-thick diagonal slices sourdough baguette
Lemon wedges

Steps:

  • Bring clam juice to simmer in large skillet over medium heat. Add shrimp; cover and simmer until opaque, turning once, about 2 minutes. Using slotted spoon, transfer shrimp to cutting board; coarsely chop shrimp. Place shrimp in small bowl. Boil cooking liquid until reduced to 2 tablespoons, about 2 minutes. Cool.
  • Mix onions and next 5 ingredients in large bowl to blend. Stir in shrimp, cooking liquid and crabmeat. Season with salt and pepper. Cover and chill. Preheat oven to 375°F. Lightly brush oil over both sides of each bread slice. Arrange bread on baking sheet in single layer. Bake until bread is crisp and golden, about 4 minutes per side. Cool. (Seafood salad and toasts can be made 1 day ahead. Keep seafood salad chilled. Store toasts airtight at room temperature.)
  • Spread seafood salad evenly over toasts. Arrange on serving dish. Garnish with lemon wedges and serve.

SPICED GINGER SHRIMP WITH BURST TOMATOES



Spiced Ginger Shrimp With Burst Tomatoes image

This speedy, buttery, one-pan meal stars plump, spiced shrimp zipped up with grated fresh ginger, and sweetened with ripe Sungold tomatoes that burst in the skillet. You can use any aromatic spice mix you have on hand here, which makes it a highly convenient meal as well. Serve this over rice or with crusty bread for mopping up all those rich, jammy tomatoes.

Provided by Melissa Clark

Categories     weekday, seafood, main course

Time 20m

Yield 2 to 3 servings

Number Of Ingredients 12

About 1 1/2 teaspoons aromatic spice blend, such as garam masala, Baharat, five-spice, curry powder, or a mild chili powder blend (see Note), plus more to taste
1 1/2 teaspoons finely grated fresh ginger
2 garlic cloves, minced or finely grated
3 scallions, thinly sliced, greens and whites separated
3/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1 pound extra-large shrimp, shelled and deveined
1 tablespoon extra-virgin olive oil
3/4 cup small (or halved large) cherry tomatoes, preferably yellow Sungold tomatoes
2 tablespoons unsalted butter
Fresh lime juice
1/2 cup fresh mint leaves, torn or roughly chopped

Steps:

  • In a medium bowl, combine spice blend, ginger, garlic, scallion whites, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp and toss well. Heat a large skillet over high heat, then add the oil. Add the tomatoes and 1/4 teaspoon salt. Cook until the whole tomatoes burst and the halved ones start to wrinkle, about 2 minutes.
  • Add shrimp mixture and sauté for another 2 to 4 minutes, turning the shrimp, until they are pink all over.
  • Gently stir in butter and cook for another minute, until the shrimp are cooked through. Remove from heat and add a squeeze of fresh lime juice. Taste and add more salt and spices, if needed. Garnish with mint and scallion greens and serve immediately.

THAI SPICED BARBECUE SHRIMP



Thai Spiced Barbecue Shrimp image

This is the best recipe ever for barbecue shrimp, very tasty with a little kick! You will never try another marinade again for shrimp.

Provided by Ned Bruce

Categories     Seafood     Shellfish     Shrimp

Time 1h6m

Yield 8

Number Of Ingredients 7

3 tablespoons fresh lemon juice
1 tablespoon soy sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 tablespoon brown sugar
2 teaspoons curry paste
1 pound medium shrimp - peeled and deveined

Steps:

  • In a shallow dish or resealable bag, mix together the lemon juice, soy sauce, mustard, garlic, brown sugar and curry paste. Add shrimp, and seal or cover. Marinate in the refrigerator for 1 hour.
  • Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Thread the shrimp onto skewers, or place in a grill basket for easy handling. Transfer the marinade to a saucepan, and boil for a few minutes.
  • Grill shrimp for 3 minutes per side, or until opaque. Baste occasionally with the marinade.

Nutrition Facts : Calories 73 calories, Carbohydrate 3.6 g, Cholesterol 86.3 mg, Fat 1 g, Fiber 0.1 g, Protein 11.7 g, SaturatedFat 0.2 g, Sodium 268.3 mg, Sugar 1.9 g

GREEK-SPICED BAKED SHRIMP



Greek-Spiced Baked Shrimp image

These saucy shrimp spiked with cinnamon, allspice, and feta quickly disappeared in our test kitchen. Have plenty of bread on hand for sopping up the juices.

Provided by Andrea Albin

Categories     Tomato     Bake     Low Cal     High Fiber     Dinner     Feta     Shrimp     Healthy     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

1 medium onion, chopped
2 garlic cloves, finely chopped
3 tablespoon extra-virgin olive oil
1/2 teaspoon hot red-pepper flakes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 (28-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
Pinch of sugar
1 1/4 pound large peeled and deveined shrimp
1/4 pound feta, crumbled (2/3 cup)
2 tablespoons chopped dill
Accompaniments: crusty bread or steamed white rice; a green salad
a green salad

Steps:

  • Preheat oven to 375°F with rack in middle.
  • Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring, 30 seconds. Add chopped tomatoes with juice and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes. Remove from heat.
  • Season shrimp with 1/8 teaspoon salt, then stir into tomato sauce. Transfer to a 2-quart shallow baking dish and top with feta. Bake until just cooked through, 18 to 20 minutes. Serve sprinkled with dill.

SHRIMP WITH INDIAN-SPICED POTATOES



Shrimp with Indian-Spiced Potatoes image

Provided by Maggie Ruggiero

Categories     Garlic     Potato     Sauté     Quick & Easy     Lunch     Shrimp     Curry     Pea     Fall     Winter     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11

1 pound peeled and deveined medium shrimp (not cooked)
5 tablespoons vegetable oil, divided
4 teaspoons minced peeled ginger, divided
3 garlic cloves, forced through a garlic press, divided
1 tablespoon curry powder
1/2 teaspoon turmeric
Rounded 1/4 teaspoon cayenne
8 scallions, chopped
2 (1-pound) packages frozen plain hash browns (not thawed)
1 cup frozen peas (not thawed)
Garnish: chopped cilantro; lime wedges

Steps:

  • Toss shrimp with 1/4 teaspoon salt. Heat 1 tablespoon oil in a large heavy nonstick skillet over medium-high heat until hot, then cook half of ginger and half of garlic, stirring, until fragrant, about 1 minute. Add shrimp and cook, stirring, until just cooked through, about 2 minutes. Transfer to a dish and cover.
  • Wipe skillet clean and heat remaining 1/4 cup oil over medium-high heat until hot, then cook remaining ginger and garlic, stirring, until fragrant, about 1 minute. Add spices and cook, stirring, 1 minute. Add scallions and 1 1/4 teaspoons salt and cook, stirring, until softened. Stir in hash browns and peas and cook, stirring occasionally, until heated through and potatoes are golden and crisp in patches, about 10 minutes. Stir into shrimp.

SAZóN-SPICED SHRIMP AND OKRA



Sazón-Spiced Shrimp and Okra image

Fresh okra is wonderfully versatile, and searing it in a hot pan is one way to lend texture while preserving its shape. This dish comes together entirely within a large skillet; you'll work in stages to cook the okra and then the shrimp. A dusting of annatto-infused sazón adds aromatic and earthy flavors, and a tinge of spice. Finished with fresh cilantro and a squeeze of lime, this dish is perfect for a light evening meal or as part of any warm-weather menu.

Provided by Yewande Komolafe

Categories     dinner, quick, weeknight, seafood, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons grapeseed or other neutral oil
1 pound okra, stem ends trimmed, halved lengthwise
Kosher salt
1/2 small yellow onion, finely chopped (1/3 cup)
2 garlic cloves, sliced
1 jalapeño, thinly sliced
1 pound large shrimp, shelled and deveined
2 teaspoons sazón, homemade or store-bought
1/4 cup chopped fresh cilantro
1 lime, halved

Steps:

  • Heat 1 tablespoon oil in a large skillet over medium-high. Add half of the okra, cut sides down, and cook without stirring until golden brown, about 3 minutes. Sprinkle with 1/2 teaspoon salt, toss and cook until tender, about 1 minute more. Transfer to a plate. Heat 1 tablespoon oil in the skillet and repeat the cooking process with remaining okra and an additional 1/2 teaspoon salt.
  • Lower the heat to medium and heat the remaining 2 tablespoons oil in the skillet (no need to wash). Add the onion and cook, stirring, until softened, about 1 minute. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the shrimp and sprinkle with the sazón. Cook, stirring occasionally, until the shrimp are just cooked through and the sazón toasts and becomes fragrant, about 3 minutes.
  • Return the okra to the pan of shrimp and stir just to combine. Remove from the heat, add the cilantro and finish with several squeezes of lime.

SHRIMP WITH SPICED MASALA AND COCONUT MILK



Shrimp with Spiced Masala and Coconut Milk image

Provided by Eric Larson

Categories     Milk/Cream     Garlic     Onion     Rice     Sauté     Yogurt     Shrimp     Cilantro     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 18

Masala
2 tablespoons vegetable oil
2 cups chopped onions
4 large garlic cloves, minced
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 28-ounce can diced tomatoes in juice
1 cup plain whole-milk yogurt
Shrimp
2 tablespoons vegetable oil
2 pounds uncooked large shrimp, peeled, deveined
1 13 1/2-ounce can unsweetened coconut milk
1/2 cup chopped fresh cilantro
1/4 cup chopped green onion tops
1 1/2 tablespoons fresh lemon juice

Steps:

  • For masala:
  • Heat oil in large nonstick skillet over medium heat. Add onions; sauté until deep golden, about 20 minutes. Add garlic and all spices; stir 1 minute. Cool to lukewarm. Puree tomatoes with juices and yogurt in processor until almost smooth. Add onion mixture; puree until almost smooth. Season masala to taste with salt and pepper. (Masala can be made 1 day ahead. Cover and refrigerate.)
  • For shrimp:
  • Heat oil in heavy large deep skillet over medium-high heat. Add shrimp and sauté until partially cooked, about 2 minutes. Stir in coconut milk, cilantro, green onions, lemon juice, and prepared masala. Simmer until shrimp are opaque in center, about 3 minutes longer. Season to taste with salt and pepper and serve.

SPICED SHRIMP BOIL



Spiced Shrimp Boil image

With her shrimp already thawed, Norma Reynolds realized she had no spices and created this simply impressive, healthy recipe on the spot one night! "Now a family favorite," she laughs from Overland Park, Kansas, "friends will furnish the shrimp just to have me cook it this way."

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 18

1 medium lemon, halved
2-1/2 pounds medium red potatoes (about 10), quartered
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
15 whole peppercorns
4 garlic cloves, peeled and halved
4 bay leaves
2 teaspoons mustard seed
1/2 teaspoon dill seed
4 celery ribs, halved
1 bunch parsley
2 medium onions, cut into wedges
5 quarts cold water
3 medium ears sweet corn, husked and cut into 2-inch pieces
1-1/2 pounds uncooked shell-on jumbo shrimp
1 teaspoon salt

Steps:

  • Squeeze juice from lemon halves into a large bowl; add lemon and potatoes to bowl. Sprinkle with coriander, cayenne, allspice and cloves; toss to coat. Set aside., Place peppercorns, garlic, bay leaves, mustard seed and dill seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Place the spice bag, celery, parsley and onions in a soup kettle; add water. Bring to a boil; cover and boil for 15 minutes. , Strain, reserving liquid and spice bag. Discard parsley and vegetables. Return cooking liquid with spice bag to the heat; carefully add potato mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Add corn; simmer 15-20 minutes longer or until potatoes and corn are tender. , Stir in shrimp; cook for 3 minutes or until shrimp turn pink. Drain; discard spice bag and lemon. Transfer shrimp mixture to a large serving bowl. Sprinkle with salt and toss to coat.

Nutrition Facts : Calories 263 calories, Fat 2g fat (0 saturated fat), Cholesterol 168mg cholesterol, Sodium 605mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges

SPICED POTTED SHRIMP



Spiced Potted Shrimp image

In the history of British cuisine, potting perishable foods - that is, sealing ingredients in a crock under a thin layer of clarified butter - was a way to preserve them. Thanks to modern refrigeration, preservation is no longer the point, but luscious, buttery potted dishes are still popular throughout Britain. Here, diced shrimp are aggressively seasoned with anchovy, celery seed, lemon zest and garlic before being sealed into ramekins. Potted shrimp is a very rich dish, best served in small quantities with hot toast on the side to melt the solidified butter back into a creamy sauce. Or, scoop out the shrimp and butter and mix it with hot pasta to create an instant scampi-like dish.

Provided by Melissa Clark

Categories     finger foods, appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 14

1 1/2 cups unsalted butter (3 sticks)
4 anchovy fillets, chopped
2 teaspoons fresh thyme or lemon thyme, minced, more for garnish
1/2 teaspoon lemon zest
1/4 teaspoon plus 1/8 teaspoon mace (or nutmeg)
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
Pinch cayenne
Pinch celery seed
1 pound peeled shrimp, cut into 1/4-inch dice
1 garlic clove, grated on a Microplane or minced
Lemon wedges, for serving
Tabasco, for serving
Hot toast, for serving

Steps:

  • Melt butter in a large skillet over medium heat. Let cook, skimming the foam off the top of the butter, until the white milk solids fall to the bottom of the pan. Carefully pour about half the clarified butter into a measuring cup with a spout and set aside. Leave remaining butter and all those milk solids in the skillet.
  • Add anchovy, thyme, lemon zest, mace, salt, pepper, cayenne and celery seed to skillet. Stir in shrimp and cook over medium heat until pink, about 3 minutes. Remove pan from heat and stir in garlic.
  • Divide shrimp among 8 ramekins, top with the remaining herbed butter from the skillet and chill until set, about 1 hour.
  • Pour reserved clarified butter on top and chill until set, about 15 minutes, or up to 5 days (or freeze for up to 1 month). Remove ramekins from the refrigerator at least 20 minutes to 1 hour before serving with lemon wedges, Tabasco and hot toast.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 11 grams, Carbohydrate 1 gram, Fat 35 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 399 milligrams, Sugar 0 grams, TransFat 1 gram

PEEL-AND-EAT SPICED SHRIMP WITH CHIPOTLE REMOULADE



Peel-and-Eat Spiced Shrimp with Chipotle Remoulade image

The spices that are added to the shrimp cooking liquid were inspired by Cajun crawfish boils.

Provided by Melissa McClure

Categories     Appetizer     Quick & Easy     Low Cal     Shrimp     Spice     Party     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 12 servings

Number Of Ingredients 13

6 quarts water
1/2 cup coarse kosher salt
6 tablespoons whole black peppercorns
1/4 cup mustard seeds
2 tablespoons whole allspice
2 tablespoons whole cloves
2 tablespoons chopped fresh thyme
4 dried chiles de árbol
4 Turkish bay leaves
36 uncooked large shrimp, unpeeled
2 quarts ice cubes
Chipotle Remoulade
Ingredient info: Chiles de árbol are thin, red, very hot chiles available at supermarkets, specialty foods stores, and Latin markets.

Steps:

  • Combine 6 quarts water and next 8 ingredients in large pot. Bring brine to rolling boil, stirring until salt dissolves. Turn off heat. Cover; let stand 5 minutes.
  • Return brine to boil. Add shrimp; boil 3 minutes. Pour off most of brine, leaving enough to cover shrimp. Mix in ice; let cool 10 minutes. Arrange shrimp in large bowl. Serve shrimp with Chipotle Remoulade .
  • What to drink:
  • Champagne is a great pairing for this entire menu. One to try: the fruity, toasty Philippe Gonet NV Brut Reserve Champagne (France, $30).

SPICED CRAB AND SHRIMP SALAD



Spiced Crab and Shrimp Salad image

This is my all time favorite crab salad! I think using quality crab meat (Phillips) is the key. This is so addictive, I always double the recipe!

Provided by Grace Lynn

Categories     Crab

Time 25m

Yield 10 serving(s)

Number Of Ingredients 9

1/2 cup bottled clam juice
10 ounces uncooked medium shrimp, peeled,deveined
1/2 cup thinly sliced scallion
2/3 cup mayonnaise
4 teaspoons fresh lemon juice
2 cloves garlic, finely chopped
1 teaspoon sweet Hungarian paprika
1/2 teaspoon cayenne pepper
8 ounces crabmeat (I use Phillips brand from Costco)

Steps:

  • Bring clam juice to simmer in large skillet over medium heat.
  • Add shrimp; cover and simmer until opaque, turning once, about 2 minutes.
  • Using slotted spoon, transfer shrimp to cutting board; coarsely chop shrimp.
  • Place shrimp in small bowl.
  • Boil cooking liquid until reduced to 2 tablespoons, about 2 minutes.
  • Cool.
  • Mix onions and next 5 ingredients in large bowl to blend.
  • Stir in shrimp, cooking liquid and crabmeat.
  • Season with salt and pepper.
  • Cover and chill.
  • Salad can be made 1 day ahead.
  • I like to serve mine with pita chips, but you can use any kind of crakers or crostinis.

Nutrition Facts : Calories 114.6, Fat 5.9, SaturatedFat 0.9, Cholesterol 57.4, Sodium 370, Carbohydrate 4.9, Fiber 0.2, Sugar 1.2, Protein 10.3

SPICED STONINGTON SHRIMP STEAMED IN BEER



Spiced Stonington Shrimp Steamed in Beer image

Provided by Jasper White

Categories     Beer     Mustard     Shellfish     Steam     Quick & Easy     Mayonnaise     Shrimp     Spice     Gourmet

Yield Makes 6 first-course servings

Number Of Ingredients 26

For rémoulade
1 cup mayonnaise
1 tablespoon whole-grain Dijon mustard
2 teaspoons tomato paste
1 teaspoon minced shallot
1/4 cup minced dill pickle
1 tablespoon minced scallion
1/4 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay seasoning
1 tablespoon minced fresh flat-leaf parsley
1/2 teaspoon sugar
1/2 teaspoon red-wine vinegar
Pinch of cayenne
For shrimp
2 pounds large (21 to 25 per pound) shrimp in shell without heads
1 lemon, thinly sliced
1 small onion, thinly sliced
2 celery ribs, thinly sliced
2 Turkish bay leaves or 1 California
1 rounded tablespoon Old Bay seasoning
1 teaspoon salt
1 (12-ounce) bottle lager-style beer
1/2 cup cider vinegar
Accompaniments: Tabasco and lemon wedges
Special Equipment
a large nonreactive pasta pot with perforated steamer/colander insert

Steps:

  • Make rémoulade:
  • Stir together rémoulade ingredients in a bowl and chill, covered, 1 hour.
  • Steam shrimp:
  • Toss shrimp with lemon, onion, celery, bay leaves, Old Bay, and salt in a large bowl, then marinate, covered, at room temperature 15 minutes.
  • Bring beer and vinegar to a boil in large nonreactive pot. Transfer shrimp with marinade to steamer/colander insert and steam over liquid, covered, 3 minutes.
  • Stir shrimp, then continue to steam, stirring again if necessary, until just cooked through, 3 to 5 minutes more.
  • Transfer shrimp to a platter and drizzle with about 1/2 cup steaming liquid. Serve with rémoulade.

SPICED SALT-BAKED SHRIMP



Spiced Salt-Baked Shrimp image

The chef Adam Evans of The Optimist in Atlanta likes to roast big, fresh Southern shrimp with the heads in a deep dish of rock salt studded with spices, an easy method that produces tender, delicately flavored and perfectly seasoned shrimp. Here, headless shrimp take on fragrance from cinnamon and star anise and get heat from jalapeños. The presentation is spectacular for a dinner party. Let the salt cool completely before you toss it out.

Provided by Kim Severson

Categories     dinner, lunch, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

3 pounds rock salt
1/4 cup whole green cardamom pods
2 tablespoons black peppercorns
1 cinnamon stick
4 bay leaves
3 star anise
1 lemon, cut into four wedges
10 sprigs of thyme
2 jalapeño peppers, cut into thick slices
1 head of garlic, outer skin removed and smashed into several pieces
2 pounds medium or large shrimp, about 20 to 25 pieces, with shells and tails on
Cocktail sauce, tartar sauce or melted butter, for serving

Steps:

  • Heat oven to 475 degrees. In a bowl, add salt, cardamom, peppercorns, cinnamon, bay leaves, anise, two lemon wedges, the thyme, the jalapeños and the garlic and mix well.
  • In a large shallow baking dish, add half the salt mixture. Place in oven for 10 to 12 minutes.
  • Carefully remove pan from oven and set shrimp in a single layer on salt and then cover with remaining, cool salt mixture.
  • Return to oven. Bake for 8 to 10 minutes more, or until shrimp are just cooked through.
  • Serve shrimp in the salt, or remove to a platter. Garnish with remaining lemon. Serve with cocktail or tartar sauce or melted butter.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 3 grams, Fiber 5 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 1289 milligrams, Sugar 1 gram, TransFat 0 grams

SPICED COUSCOUS WITH SHRIMP AND CHERMOULA



Spiced Couscous with Shrimp and Chermoula image

Take the hassle out of making Spiced Couscous and Shrimp at home with the pure flavor of McCormick® herbs and spices. A blend of turmeric, cinnamon and cumin lends warmth to a traditional homemade Chermoula--a Moroccan herb sauce typically served with seafood. Layer sauce, couscous and shrimp in a bowl for a Moroccan-inspired meal worth gathering around the table for.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 25m

Yield 4

Number Of Ingredients 15

2 ¼ teaspoons McCormick® Cumin, Ground
¾ teaspoon McCormick® Cinnamon, Ground
¾ teaspoon McCormick® Turmeric, Ground
½ teaspoon salt
1 bunch fresh cilantro, chopped
1 clove garlic
2 tablespoons lemon juice
⅓ cup olive oil
1 cup water
¾ cup couscous
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon honey
½ pound shrimp, peeled and deveined
1 tablespoon olive oil

Steps:

  • For the Spice Blend, mix all ingredients in small bowl. Set aside.
  • For the Chermoula, place cilantro, garlic and lemon juice in blender container; cover. Blend until almost smooth. Gradually add oil with machine running. Blend until smooth. Mix in 1 1/4 teaspoons of the Spice Blend. Keep refrigerated until ready to serve.
  • For the Couscous, bring water to boil in small saucepan. Stir in remaining ingredients and another 1 1/4 teaspoons of the Spice Blend. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork.
  • For the Shrimp, toss shrimp with remaining Spice Blend in medium bowl until evenly coated. Heat oil in medium skillet on high heat. Add shrimp; cook 1 minute per side or just until shrimp turn pink.
  • To serve, spoon Chermoula into serving bowl. Top with couscous and shrimp. Garnish with cilantro, if desired.

Nutrition Facts : Calories 414.7 calories, Carbohydrate 32.3 g, Cholesterol 86.3 mg, Fat 25.8 g, Fiber 2.7 g, Protein 14 g, SaturatedFat 3.6 g, Sodium 404.6 mg, Sugar 4.8 g

CAJUN-SPICED SMOKED SHRIMP WITH RéMOULADE



Cajun-Spiced Smoked Shrimp With Rémoulade image

This recipe was in the August 2011 issue of Cooking Light. I made it for my family and boyfriend, and everyone loved it. I didn't have a smoker, so I just skipped using the wood chips and grilled the shrimp, which worked fine.

Provided by elisechristiane

Categories     < 4 Hours

Time 2h

Yield 8 serving(s)

Number Of Ingredients 26

1 1/2 cups hickory chips
1 1/2 teaspoons sweet paprika
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
1/2 teaspoon ground sage
1/2 teaspoon fresh ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon ground red pepper
2 tablespoons extra-virgin olive oil
1 1/2 lbs large shrimp, peeled and deveined
1/2 cup reduced-fat mayonnaise
3 tablespoons finely chopped green onions
2 tablespoons finely chopped celery
2 tablespoons ketchup
1 tablespoon finely chopped fresh parsley
1 tablespoon capers, chopped
1 tablespoon fresh lemon juice
1 tablespoon creole mustard
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1 garlic clove, minced
2 hard-cooked large eggs
cooking spray

Steps:

  • Soak wood chips in water 1 hour; drain.
  • To prepare shrimp, combine paprika and the next 9 ingredients (through red pepper). Combine olive oil and shrimp in a bowl, and toss to coat. Sprinkle shrimp with rub, and toss to coat. Cover and refrigerate 30 minutes.
  • To prepare rémoulade, combine mayonnaise and the next 10 ingredients (through garlic) in a medium bowl. Remove yolks from eggs; discard yolks or reserve for another use. Finely chop egg whites, and stir into mayonnaise mixture. Cover; chill.
  • Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let wood chips stand for 15 minutes or until smoking; reduce heat to medium. Coat grill rack with cooking spray; place on grill. Place shrimp in a grilling skillet; place skillet on grill rack over unheated side. Cover and grill 15 minutes or until shrimp are done, stirring after 7 minutes. Serve with rémoulade.

SPICED CHICKEN AND SHRIMP "EGG" ROLLS



Spiced Chicken and Shrimp

This is a great appetizer and is my take on the Classic American Egg Roll. My version is a large double wrapped spring roll that has an egg "crepe" inside. It is really filling and tasty. I love using chicken spiced with Chinese five-spice powder to give it a richer flavour. Together with crunchy vegetables this is more-ish indulgent appetizer. For larger crowds get ahead by making them in advance and place on a floured tray covered in cling film and fry fresh before serving. Or for home freezing, you can lose the egg crepe and fry from frozen.

Provided by Food Network

Categories     appetizer

Time 55m

Yield 2 servings

Number Of Ingredients 26

1 tablespoon peanut oil
1 tablespoon grated ginger
2 cloves garlic, finely chopped
1 organic chicken thigh, de-skinned, de-boned, sliced into long thin strips
1 teaspoon Chinese five-spice powder
4 large shrimp, shells and tails removed, deveined
1 tablespoon Shaosing rice wine or dry sherry
1 tablespoon low-sodium light soy sauce
1 teaspoon cornstarch slurry (1/2 teaspoon cornstarch mixed with 1 tablespoon water)
1 teaspoon sriracha
2 free-range or organic eggs
1 pinch sea salt
1 pinch ground white pepper
2 tablespoons peanut oil or vegetable oil
2 dried shitake mushrooms, pre-soaked in hot water for 20 minutes, drained, stalks removed, sliced
1 spring onion, julienned
1/2 small handful beansprouts
1/2 small carrot, julienned
1/4 red pepper, deseeded, julienned
Peanut oil, for frying
2 tablespoons oyster sauce
14 3/4 cups/3.5 liters peanut or vegetable oil, for deep frying
Four 10-inch spring roll wrappers, such as TYJ (made from wheat flour, salt and coconut oil)
1 egg, beaten, for sealing rolls
2 scallions, julienned, soaked in ice-cold water to make curls
Sweet chili sauce

Steps:

  • For the filling: Heat a wok over high heat. Add the oil, give it a swirl, and then add the ginger and garlic and toss for a few seconds. Then add the chicken strips and stir-fry for 2 to 3 minutes. Add the Chinese five-spice powder and toss well. Stir in the shrimp and cook for 1 minute, and then pour in the Shaosing rice wine and cook until absorbed. Stir in the soy sauce, slurry and sriracha and toss well. Transfer to a plate to cool.
  • For the egg crepe: Crack one of the eggs into a bowl and lightly beat with a fork or chopstick. Sprinkle in the salt and pepper. Heat a small pan or wok over medium heat and add 1 tablespoon of the oil. Add the beaten egg mixture and swirl around to make a thin egg "crepe". Gently cook for 1 minute, then flip and cook until lightly browned. Remove from the wok and set aside. Repeat with the remaining egg and oil.
  • For the vegetables: Mix together the mushrooms, onions, beansprouts, carrots and red peppers in a large bowl. Reheat a wok and add some peanut oil. Add the vegetables and oyster sauce, toss well, and cook for less than 1 minute. Remove, drain and set aside.
  • For frying and assembly: Heat the oil in a deep pot or wok over medium-high heat until hot. Lay 2 pieces of the spring roll wrapper out onto a flat surface in a diamond shape. Place one egg crepe right in the middle. Spoon 2 tablespoons of the filling into the center and top with the stir-fried vegetables. Brush over the wrapper edges with the beaten egg using a pastry brush; this helps stop the spring rolls from bursting open while frying. Fold each of the opposite corners in over the filling and roll the wrapper into a cigar shape. Repeat with the remaining wrappers and fillings.
  • Deep-fry the spring rolls until golden brown, 3 to 5 minutes. Drain on paper towels, garnish with scallion curls and serve with sweet chili sauce.

SHRIMP IN SPICED PHYLLO WITH TOMATO CHUTNEY



Shrimp in Spiced Phyllo with Tomato Chutney image

Categories     Tomato     Bake     Cocktail Party     Dinner     Shrimp     Spice     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Soy Free

Yield Makes 30 hors d'oeuvres

Number Of Ingredients 16

For tomato chutney
1/2 stick (1/4 cup) unsalted butter
2 teaspoons minced peeled fresh ginger
2 teaspoons minced shallot
1/2 teaspoon minced garlic
2 tablespoons sugar
1 cup peeled, seeded, and chopped tomatoes
2 teaspoons tomato paste
2 teaspoons fresh lime juice
1/2 cup chopped fresh cilantro
For shrimp rolls
1/3 cup hazelnuts, toasted and finely chopped
2 tablespoons curry powder
6 (17- by 12-inch) phyllo sheets
1 stick (1/2 cup) unsalted butter, melted
30 large shrimp, shelled and deveined

Steps:

  • Preheat oven to 375°F.
  • Make chutney:
  • Heat butter in a 10-inch skillet over moderately high heat, then sauté ginger, shallot, and garlic, stirring, 1 minute. Add remaining chutney ingredients and cook over moderate heat, stirring, 4 minutes.
  • Make shrimp rolls:
  • Stir together nuts and curry powder.
  • Cover stack of phyllo with 2 overlapping sheets of plastic wrap, then a damp kitchen towel.
  • Remove 1 phyllo sheet, place on a work surface and brush well with butter. Sprinkle with one sixth spice mixture.
  • Stack 2 more phyllo sheets on top, buttering each and sprinkling each with spice mixture.
  • Cut spiced phyllo stack lengthwise into 5 strips, then cut each crosswise in thirds to make 15 (5 1/2- by 2 1/4-inch) rectangles.
  • Place 1 shrimp lengthwise on short end of 1 strip and roll up, leaving head and tail exposed; then roll up 14 more shrimp. Arrange, seams down, 1/2-inch apart, on a buttered baking sheet.
  • Make 15 more hors d'oeuvres with remaining (unused) phyllo sheets, butter, spice mixture, and shrimp and arrange on baking sheet.
  • Brush tops of rolls with some of remaining butter and bake in middle of oven until phyllo is golden and shrimp are cooked, about 12 minutes.
  • Serve shrimp rolls with chutney.

SPICED MOROCCAN-STYLE SHRIMP



Spiced Moroccan-Style Shrimp image

Categories     Appetizer     Side     Broil     Oscars     Dinner     Lunch     Shrimp     Spice     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 48

Number Of Ingredients 17

4 teaspoons ground coriander
1 tablespoon ground cumin
1/2 teaspoon turmeric
2 7.25-ounce jars roasted red peppers, well drained
1/3 cup chopped onion
5 teaspoons minced seeded serrano chilies
3 garlic cloves
1/4 cup honey
1/4 cup fresh lime juice
1 tablespoon grated lime peel
1/4 cup plus 3 tablespoons olive oil
48 large uncooked shrimp (about2 pounds), peeled, deveined
48 3/4-inch cubes peeled cored pineapple
48 6-inch bamboo skewers, soaked in water 30 minutes, drained
1/2 cup chopped green onions
3 tablespoons toasted sesame seeds
2 limes, cut into wedges

Steps:

  • Stir coriander, cumin and turmeric in small skillet over medium heat until lightly toasted, about 3 minutes. Transfer to processor. Add red peppers, onion, chilies and garlic. Blend to form smooth paste. Mix in honey, lime juice and peel. With machine running, gradually blend in 1/4 cup oil. Season with salt and pepper. Transfer to bowl. Cover; chill overnight.
  • Thread 1 shrimp and 1 pineapple cube onto each skewer. Brush with 3 tablespoons oil. Sprinkle with salt and pepper. (Can be made 8 hours ahead. Cover; chill.) Preheat broiler. Arrange skewers in single layer on 3 baking sheets. Working in batches, broil until shrimp are almost cooked through, turning once, about 2 minutes per side. Brush shrimp and pineapple with some red pepper sauce. Broil 1 minute longer.
  • Arrange skewers on platter. Sprinkle with green onions and sesame seeds. Serve with limes and remaining sauce.

Tips:

  • Use fresh shrimp. Fresh shrimp have a sweeter, more delicate flavor than frozen shrimp.
  • 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 the shrimp and removing the dark vein.
  • Marinate the shrimp. Marinating the shrimp in a mixture of olive oil, lemon juice, garlic, and herbs helps to flavor the shrimp and make them more tender.
  • Cook the shrimp properly. Shrimp cook quickly, so it's important not to overcook them. Cook the shrimp for 2-3 minutes per side, or until they are pink and opaque.
  • Serve the shrimp immediately. Spiced shrimp are best served immediately after they are cooked. You can serve them with rice, pasta, or salad.

Conclusion:

Spiced shrimp is a quick and easy dish that is perfect for a weeknight meal. The shrimp are marinated in a flavorful mixture of spices and then cooked until they are pink and opaque. The shrimp can be served with rice, pasta, or salad. With just a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy.

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