SPICY SHRIMP WITH GINGER LIME QUINOA
Quick and easy broiled shrimp served on a bed of green-studded quinoa.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler to high. Put the quinoa in a small saucepan with 1 1/2 cups water and 3/4 teaspoon salt. Bring to a boil over high heat, then reduce heat to maintain a gentle simmer and cook, uncovered, until quinoa grains are tender, about 15 minutes. Let stand for 5 minutes. Drain off any excess water if needed, transfer to a large bowl and fluff with a fork.
- Whisk 1 tablespoon oil, zest and juice from half the lime, ginger and jalapeno together in a small bowl until combined. Season with salt and pepper. Pour over the quinoa, add the scallions and cilantro and toss well.
- Toss the shrimp, the remaining 1 tablespoon oil and paprika together on a baking sheet. Broil until the shrimp are opaque and cooked through, about 4 minutes. Drizzle with the juice from the remaining lime half and serve with the quinoa.
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SPICY CHILE LIME SHRIMP
Steps:
- Toss shrimp and soy sauce together in a bowl and set aside.
- Heat 1 tablespoon oil in a large skillet over medium heat. Saute onion until soft and translucent, about 5 minutes. Add jalapeno peppers, garlic, and ginger. Squeeze in 1/2 of the lime and mix until combined, about 2 minutes. Remove from heat.
- Mix flour, baking powder, and salt together in a bowl. Add milk slowly until batter is thin and runny.
- Heat 1/2 cup oil in a frying pan. Dip shrimp in batter to lightly coat; fry in batches until golden, about 1 minute per side. Toss fried shrimp with jalapeno mixture. Squeeze remaining lime juice on top.
Nutrition Facts : Calories 262.8 calories, Carbohydrate 19.7 g, Cholesterol 223 mg, Fat 8.1 g, Fiber 1.7 g, Protein 27.4 g, SaturatedFat 1.5 g, Sodium 1102 mg, Sugar 2.9 g
SPICY CHIPOTLE GRILLED SHRIMP
Delicious spicy marinated shrimp. Easy on indoor or outdoor grill. I serve this with yellow rice and/or baked potatoes. I also put an extra shot of hot pepper sauce on the rice, love it spicy!
Provided by Sue Carey-Bradley
Categories Seafood Shellfish Shrimp
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 3.6 g, Cholesterol 230.4 mg, Fat 3.9 g, Fiber 1.6 g, Protein 25.2 g, SaturatedFat 0.7 g, Sodium 607.2 mg, Sugar 0.2 g
SPICY CHIPOTLE, LIME AND GINGER SHRIMP
Make this shrimp on its own as an app, or add whole grain pasta for a filling, guilt-free dinner that packs a serious flavor punch.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- In 1-quart saucepan, stir brown sugar and water. Cook over medium heat 2 minutes, stirring occasionally, until sugar is dissolved. Remove from heat. Stir in remaining marinade ingredients. Reserve 2 tablespoons marinade in medium bowl.
- Pat shrimp dry; place in another medium bowl. Add remaining marinade and stir to coat. Let stand at room temperature to marinate 20 minutes, stirring occasionally.
- Heat gas or charcoal grill. Spray grill basket (grill "wok") with cooking spray. Spoon shrimp into basket. Place basket on grill over medium-high heat. Cover grill; cook 4 to 5 minutes, stirring once, or until shrimp are pink. Transfer shrimp to medium bowl with reserved marinade. Sprinkle with 1/4 teaspoon salt and the cilantro; toss to thoroughly combine.
Nutrition Facts : Calories 70, Carbohydrate 11 g, Cholesterol 60 mg, Fiber 0 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 9 g, TransFat 0 g
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- Place the shrimp in a bowl or gallon freezer bag, and add 2 tablespoons of the oil, lime juice, chipotle peppers, adobe sauce, garlic, honey, salt, cumin, and pepper. Massage the ingredients into the shrimp and let the shrimp rest on the counter for 15 minutes.
- Heat a large skillet over medium-high heat. Add the remaining oil to the pan and swirl to coat. Spread the shrimp across the pan and discard any remaining marinade. Add the shrimp to the pan and cook for 1-2 minutes on each side or until they've turned lightly pink on the outside and the insides are turning white.
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- Heat up a skillet (cast-iron preferred) on medium heat and add the olive oil. When the oil is heated, add the garlic and saute a few times with a spatula. Add the shrimp into the skillet, stirring and cooking. Add the honey, lime juice, Chipotle Chili Pepper and salt, stir to combine well with the shrimp. Keep stirring and turning the shrimp so both sides are nicely cooked.
- Add the parley or cilantro, stir to combine well. Turn off the heat and serve immediately with some fresh lime wedges. Squeeze the lime juice on top of the shrimp before eating.
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