Salt Crusted Shrimp Recipes

Steps:

• Preheat the broiler and line a baking sheet with a wire rack. Thread 3 shrimp onto each of seven 6-inch skewers and set aside.
• Combine the coconut, lime zest, 1 teaspoon salt and a few grinds of black pepper in a shallow bowl. Brush the shrimp with the egg whites, then press into the coconut mixture until completely coated. Transfer to the prepared baking sheet and broil, flipping halfway through, until the coconut is crispy and golden brown and the shrimp are pink and no longer opaque in the middle, 3 to 4 minutes.
• Meanwhile, blend the cilantro, red pepper flakes, garlic, pineapple and lime juice in a blender until smooth and vibrant green. Serve alongside the shrimp.

Steps:

• Make the Dipping Sauce: Whisk together the oil, lemon juice and hot water. Stir in the garlic, oregano, and parsley. Let stand for at least 20 to 30 minutes to marry the flavors. Set aside.
• Using a small sharp knife, make a slit about 1/4-inch deep down the backs of the shrimp and devein them but do not remove the shells. Place the shrimp in a large bowl and toss with the olive oil to coat lightly all over. Sprinkle the salt evenly over the shrimp and toss well to make sure each shrimp is thoroughly coated in a crust of salt.
• Place the shrimp in the center of the cooking grate, 3 to 4 minutes per side or until the meat is opaque all the way through when cut into. Arrange 4 shrimp on each serving plate and accompany with a small ramekin of the dipping sauce. The shrimp may also be served on a communal platter with a bowl of the sauce in the center. Provide plenty of napkins and a small bowl for discarding the peeled shrimp shells.

Steps:

• Toss 1 cup panko breadcrumbs, 1/4 cup olive oil, the juice of 1 lemon and a handful each of chopped parsley, basil and chives; season with salt and pepper. Press both sides of 1 pound peeled and deveined shrimp in the breadcrumb mixture and broil until golden, 3 to 4 minutes. Garnish with chives.
• Per Serving: Calories: 256; Fat: 12.5g (Saturated Fat: 2g); Protein: 25g; Carbohydrates: 10g; Sugar: 1g Fiber 0g; Cholesterol: 172mg; Sodium: 315mg
• Photography by Stephanie Foley

Steps:

• The shrimp can be prepared using an outdoor or indoor grill, grill pan or even an oven and baking sheet. All methods of preparations are essentially the same except for the oven.
• If using an oven there is no need to preheat; adjust the top rack to the highest position near the broiler, leaving enough room for a baking sheet and the shrimp. If using a grill or grill pan, preheat the grill to medium-high heat. If an outdoor or open grill is being used, line the grill grates with aluminum foil and preheat to medium-high.
• Make the crust: Heat a saute pan over medium heat with 1 tablespoon of the olive oil. Add the sausage and cook, stirring and breaking the meat into small pieces, about 3 minutes. Add 1 tablespoon of the shallots and the garlic and cook until the sausage is browned and excess oil has rendered, 3 to 4 minutes more. Remove from the heat.
• In a medium bowl, combine the breadcrumbs, Italian seasoning and lemon zest. Add the cooked sausage mixture (with drippings) to the breadcrumb mixture. Roughly combine to gauge moisture, then add up to 3/4 cup of the olive oil. Combine again, then add up to 1/2 cup of the white wine and combine well. If the mixture is still dry, a bit more of either can be added in small increments. The mixture should appear glossy and moist to the touch, but without excess liquid sitting at the bottom of the bowl. Season with salt and pepper to taste and set aside.
• If using an oven, turn the broiler to high. Place the shrimp shell-sides down on a baking sheet and drizzle with the remaining 1 tablespoon of olive oil. Season lightly with salt and pepper. Place the shrimp under the broiler for about 2 minutes, just to begin the cooking process. Remove and check to see that that shrimp have begun to turn opaque. Scoop spoonfuls of the crust mixture onto the shrimp, pressing down with the back of a spoon or spatula to compress the crust topping (some will fall around the shrimp, which is fine).
• If you are using a grill, drizzle 1 tablespoon of olive oil onto the shrimp in a separate dish and lightly season with salt and pepper. Using tongs or carefully using your hands, place the shrimp shell-side down on a preheated grill or grill pan or onto the aluminum foil on an open grill. After 3 to 5 minutes the shrimp should begin to curl at the tails, the shell should darken in color and the meat should begin to turn opaque. Proceed to scoop spoonfuls of the crust mixture onto the shrimp, pressing down with the back of a spoon or spatula to compress the crust topping (some will fall around the shrimp which is fine).
• For either method, after applying the crust, cook until the crust is golden brown and the shrimp are just cooked through, 2 to 3 minutes. The shrimp will cook quickly; make sure not to overcook. Remove from the heat and transfer to a plate or serving dish, covering with foil if the sauce is not yet ready.
• To make the sauce, heat a medium saute pan or saucepan over medium-high heat. Add the lemon juice, Worcestershire sauce and add 1/2 cup of white wine. Cook until reduced, 4 to 5 minutes, then add the parsley and the remaining tablespoon of shallots and continue to cook another minute or two. Remove from the heat and add the butter, one tablespoon at a time, stirring continuously. Once the butter is incorporated, add the chives or chervil and let steep about a minute before spooning the mixture over the crusted rock shrimp. Serve and enjoy.

Steps:

• Divide salt evenly among 2 (9 by 13-inch) metal pans divide salt evenly. Heat your oven to 400 degrees F and put the pans of salt into the oven to heat. When the oven reaches 400 degrees F, allow the salt to continue heating for another 15 minutes. After 15 minutes have passed, put the shrimp on top of the salt in 1 of the pans. Then cover with all of the salt in the second pan. The shrimp should be evenly and completely covered. Roast for 8 minutes. Remove from oven and check 1 shrimp for doneness. The shrimp should be opaque and white and pink in color. If not done, return to oven for 1 to 2 minutes. Serve immediately.

Steps:

• Add seasoned flour to a shallow baking dish for dredging.
• In a bowl, beat together eggs, milk, and parsley.
• Add panko to a second shallow baking dish.
• Dredge shrimp in flour, then egg mixture, and coat with panko.
• Pour oil in a heavy skillet and heat to medium high.
• Place 6 to 8 shrimp in the hot oil and cook until golden brown, about 1 to 2 minutes.
• Transfer to a plate lined with paper towels.
• Repeat with remaining shrimp.
• While shrimp is cooking, mix plum sauce and horseradish.
• Serve shrimp with sauce on the side.
• Prep time does not include de-veining and cleaning shrimp.

Steps:

• Fill a deep saucepan with 2 inches of oil and heat to 350 degrees. In a bowl, combine flour and cracker meal. Dredge the shrimp thoroughly in the mixture. Shake off excess and drop into the oil. Fry until shrimp is curled and crisp, about 2 minutes. Drain on paper towels and season on both sides of the shrimp. Serve with tartar sauce on the side.