Kyle’s Kitchen
Shrimp is one of my favorite seafoods. Here are three easy shrimp recipes that are all pretty healthy.
Sheet Pan Baked Shrimp For the shrimp
1 lb asparagus, tough parts removed, cut into 2-inch pieces 2 cups cherry tomatoes 1 red onion, halved and thickly sliced 1 lb large shrimp, peeled and deveined Extra virgin olive oil 1/2 lemon, juice of Fresh, chopped parsley for garnish
For the sauce
1/3 cup extra virgin olive oil 1/4 cup white wine vinegar 1 tsp fresh grated ginger 1 tsp ground sumac 1 tsp ground cumin 1 tsp salt 1/2 tsp garlic powder 1/2 tsp ground black pepper Preheat oven to 400. Make the sauce. In a small bowl, add all the sauce ingredients. Whisk to combine.
Place the vegetables on the largest sheet pan you have. Pour 1/4 cup of the sauce on top, and work with your hands to make sure all the veggies are well coated. Spread the veggies out in one layer. Bake in heated oven for 10-12 minutes or so.
Meanwhile, in a large bowl, add the shrimp. Pour the remaining sauce on top, and again toss to make sure all the shrimp is well-coated.
Remove vegetables from the oven. Push vegetables to one half of the pan and add the shrimp on the other half of the sheet pan. Shrimp should be in one layer, do not crowd.
Place pan back in oven. Bake for 5 minutes or so until shrimp is done, do not over-bake.
Remove from oven. Finish with a drizzle of extra virgin olive oil, freshly squeezed lemon juice, and parsley. —kwc— Mexican Shrimp Cocktail 1/3 cup onion, chopped 1/4 cup freshly-squeezed lime juice 1 pound chilled cooked medium shrimp, peeled, deveined and tails removed 2 roma toma t o e s , chopped 1 c ucumber, f i nely chopped 1 stalk celery, f inely chopped 1 jalapeño pepper, seeded and finely chopped 2 tsp salt 2 tsp ground black pepper 1-1/2 cups chilled tomato and clam juice cocktail 1 cup chilled ketchup 1 bunch fresh cilantro, chopped 2 tbsp hot pepper sauce 2 avocados, peeled, pitted and chopped Mix onion with lime juice in a small bowl and allow to stand for 10 minutes.
Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeño, salt, and black pepper in a medium bowl until thoroughly combined.
Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture.
Gently fold in avocados. Stir in onion mixture. Cover and chill thoroughly, at least 1 hour.
—kwc—
Shrimp Kabobs For the marinade
1/3 cup extra virgin olive oil Zest of 2 lemons 4 garlic cloves minced 1/4 cup packed chopped fresh parsley 1 tsp oregano 1 tsp paprika 1/2 tsp coriander 1/2 tsp red pepper flakes
For the shrimp
2 lb large shrimp, peeled and deveined Kosher salt Combine the marinade ingredients in a small bowl. Reserve 2 tablespoon of the marinade in a separate bowl for later.
Pat the shrimp dry and season with kosher salt. Place the shrimp in a large bowl and pour the marinade all over. Toss to combine.
Cover and refrigerate for 20 to 30 minutes (do not go longer).
Thread the shrimp on skewers, about 4 large shrimp per skewer. (If using bamboo skewers they need to be soaked in water for at least 30 minutes first).
To grill on an outdoor gas grill. Preheat a gas grill to high. Then, reduce heat to low (temperature should be somewhere between 275 to 325). Carefully grease the cooking grates. Once the grill reaches the recommended temperature, add the shrimp skewers and close the lid. Cook shrimp for 2 to 3 minutes on each side or until no longer translucent.
To grill on an indoor griddle or cast iron grill. Heat a dry griddle over medium-high heat until hot but not smoking. Add the shrimp skewers and cook on one side about 3 or 4 minutes. Turn shrimp over and cook another 2 to 3 minutes.
Transfer the gr i l led shrimp skewers to platter and spoon the remaining marinade you reserved earlier over the grilled shrimp skewers. Add a splash of lemon juice. Serve immediately.
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