Lemon Dill Shrimp Recipes

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GRILLED LEMON-DILL SHRIMP

This grilled shrimp is one of my go-to recipes when I stare at the freezer and draw a blank. Add veggies if desired, but grill them separately. -Jane Whittaker, Pensacola, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7



Grilled Lemon-Dill Shrimp image

Steps:

  • In a large bowl, whisk the first 6 ingredients until blended. Reserve 3 tablespoons marinade for basting. Add shrimp to remaining marinade; toss to coat. Refrigerate, covered, 15 minutes., Drain shrimp, discarding any remaining marinade. Thread shrimp onto 4 or 8 metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side, basting with reserved marinade during the last minute of cooking.

Nutrition Facts : Calories 221 calories, Fat 15g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 578mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

1/4 cup olive oil
1 tablespoon lemon juice
2 teaspoons dill weed
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon pepper
1 pound uncooked shrimp (31-40 per pound), peeled and deveined

LEMON & DILL SHRIMP SANDWICHES

Our family took a once-in-a-lifetime trip to Norway, where we got to eat incredible shrimp sandwiches like these. The crustier the bread, the better. -Monica Kolva, Millville, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 sandwiches.

Number Of Ingredients 9



Lemon & Dill Shrimp Sandwiches image

Steps:

  • Hollow out bun bottoms, leaving a 1/2-in. shell (save removed bread for another use). In a large skillet, heat butter over medium heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink., In a small bowl, mix mayonnaise, lemon juice, dill, salt and pepper until blended. Add shrimp; toss to coat. Spoon shrimp mixture into bun bottoms. If desired, top with lettuce and tomato. Replace bun tops.

Nutrition Facts : Calories 534 calories, Fat 31g fat (6g saturated fat), Cholesterol 156mg cholesterol, Sodium 992mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.

4 hoagie buns, split
1 tablespoon butter
1 pound uncooked shrimp (41-50 per pound), peeled and deveined
1/2 cup mayonnaise
2 tablespoons lemon juice
4 teaspoons snipped fresh dill or 1-1/4 teaspoons dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Lettuce leaves and sliced tomato

LEMON-DILL SHRIMP

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 6



Lemon-Dill Shrimp image

Steps:

  • Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
  • Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to one of the pans and turn the heat to high. When the foam subsides, invert a pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other shrimp. Cook the shrimp, without moving them, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the zest, juice, and dill to each pan, and shake the pan to combine.
  • Divide the shrimp among 4 plates or arrange on a platter. Serve hot or at room temperature.

1 1/2 pounds medium-large shrimp, shelled, deveined and patted dry with a towel
Kosher salt and freshly ground pepper
4 teaspoons unsalted butter
1 teaspoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon minced fresh dill

GRILLED SHRIMP WITH LEMON-DILL BUTTER AND ORZO SALAD

Provided by Bobby Flay

Categories     appetizer

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 21



Grilled Shrimp with Lemon-Dill Butter and Orzo Salad image

Steps:

  • Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour.
  • Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper, to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper, to taste.
  • Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.

2 cups lemon juice
3 tablespoons finely chopped fresh dill
2 sticks unsalted butter, slightly softened
Salt
Fresh dill
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/2 cup olive oil
1 tablespoon finely chopped fresh dill
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
1 pound orzo pasta, cooked al dente, drained
6 ounces feta cheese, crumbled
1 large yellow pepper, finely diced
1 large red pepper, finely diced
1/2 cup kalamata olives, pitted and quartered
2 scallions, finely sliced
1 tablespoon finely chopped fresh oregano
40 jumbo shrimp, peeled and deveined
Olive oil
Salt and freshly ground pepper

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