Honey-Garlic Butter Shrimp

3 T. unsalted butter

3 T. honey

4 large cloves garlic, minced

2 T. lemon juice

1/4 t. salt

1/4 t. crushed red pepper

1 lb. raw shrimp (16-20 count), peeled and deveined

Chopped fresh parsley or cilantro for garnish

Lemon wedges for garnish

Melt butter in a large skillet over medium-high heat. Add honey, garlic, lemon juice, salt, and crushed red pepper; cook, stirring, until hot, about 1 minute.

Add shrimp and cook, stirring often, until opaque and just cooked through, 3-4 minutes.

Sprinkle with parsley or cilantro and serve with lemon wedges.

Serves 4.

Adapted from 5 Ingredients, 15 Minutes, page 66.

Shrimp Banh Mi-Style Sandwiches

2 large carrots, peeled and shredded

2 T. vinegar

2 t. sugar

1 t. salt

1-1/2 lb. extra-large frozen peeled cooked shrimp, thawed, tails removed (26-30 count per lb.)

1/3 c. sriracha mayonnaise*

4 Vietnamese baguette-style rolls or hoagie buns, lightly toasted and split

1 c. cilantro 

In a screw-top jar, combine carrots, vinegar, sugar, and salt. Shake to dissolve sugar and salt. Set aside, continuing to shake occasionally.

In a medium bowl combine shrimp and mayonnaise. Divide mixture between rolls. Drain carrots. Top sandwiches with carrots. Add more mayonnaise if desired. Sprinkle with cilantro.

*To make sriracha mayonnaise, in a small bowl whisk together 1/3 c. mayonnaise, 2 T. sriracha sauce, 1 t. lime juice or rice vinegar, and 1 t. honey.

Makes 4 sandwiches. 

Adapted from Better Homes & Gardens magazine, April 2024, p. 36.

Easy Baked Jumbo Shrimp

2-1/4 pounds large raw shrimp
1/2 c. butter or margarine
1 t. salt
6 cloves garlic, minced
1/3 c. chopped parsley
3 t. grated lemon peel
3 T. lemon juice
Lemon wedges

Shell the shrimp, devein, wash, and drain on a paper towel.

Melt the butter or margarine in a 13 x 9 x 2" baking dish. Add the salt, garlic, and half of the parsley. Arrange the shrimp in a single layer in a baking dish. Bake uncovered in a 400 degree oven for 5 minutes.

Turn the shrimp and sprinkle with the lemon peel, lemon juice, and remaining parsley. Bake 8-10 minutes more, or just until tender. Arrange on a heated platter. Pour the garlic butter over all. Garnish with lemon wedges.

Yankee magazine website. 

Party Shrimp

1 T. olive oil
1-1/2 t. brown sugar
1-1/2 t. lemon juice
1 garlic clove, thinly sliced
1/2 t. paprika
1/2 t. Italian seasoning
1/2 t. dried basil
1/4 t. pepper
1 lb. uncooked large shrimp, peeled and deveined

In a large resealable plastic bag, combine all ingredients. Seal bag and turn to coat shrimp. Refrigerate 2 hours.

Drain shrimp and discard marinade. Place shrimp on an ungreased baking sheet. Broil 4" from heat for 3-4 minutes on each side, or until shrimp turn pink.

Makes about 2-1/2 dozen shrimp.

Adapted from Taste of Home's Simple & Delicious magazine, Oct./Nov. 2013, p. 10.  

Florida Gulf Shrimp with Lemony Pasta

1 T. kosher salt plus 1-1/2 t.
3/4 lb. linguine
3 T. unsalted butter
2-1/2 T. good olive oil, plus extra
1-1/2 T. minced garlic (4 cloves)
1 lb. large shrimp (about 16 shrimp), peeled and deveined
1/4 t. freshly ground black pepper
1/3 c. chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 c. freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 t. hot red pepper flakes

Drizzle 1 t. olive oil in a large pot of boiling salted water; add 1 T. salt and the linguine. Cook for 7 to 10 minutes, or according to the directions on the package.

Drain the pasta in a colander. Drizzle a few drops of olive oil over the pasta so it doesn't stick together and mix in.

Meanwhile, in a large (12-inch) heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic and saute for 1 min. (Be careful not to burn it.)

Add the shrimp, 1-1/2 t. salt, and 1/4 t. pepper. Saute until the shrimp turn pink, about 5 min., stirring often.

Remove from heat, and add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Then add the drained pasta and toss the entire mixture to combine.

Adapted from the Barefoot Contessa, per Authentic Florida blog.

Best Dressed Shrimp Salad

1 c. water
1 lb. peeled and deveined shrimp

Tomato Dressing:

1 fresh green chile, seeded
2 garlic cloves
1/2 c. chopped tomatoes
3 T. vegetable oil
3 T. fresh lemon juice
1/4 t. ground cumin
1/4 t. salt

Lemon Dill Dressing:

1/4 c. prepared mayonnaise
3 T. fresh lemon juice
1 fresh green chile, seeded
1 T. minced fresh dill (1/2 t. dried)

1/2 lb. mixed salad greens, rinsed and drained (10-12 c.)
Chopped fresh parsley and scallions

In a medium pot, bring the water to boil on high heat. Add the shrimp and steam until they just turn pink, about 5 minutes. Drain and refrigerate until ready to serve.

Place all the ingredients for the dressing(s) of your choice in a blender. Puree until smooth and set aside.

Spread the greens on a large serving plate. Arrange the shrimp on the bed of greens. Either pour the dressing over the shrimp and garnish with the parsley and scallions, or garnish first and pass the dressing(s) separately.

Serves 4-6.

Adapted from Moosewood Restaurant Celebrates cookbook, p. 248. 

Summer Tomato Soup with Shrimp, Zucchini & Corn

2 T. olive oil
2 poblano peppers, seeded and chopped
1 large onion, chopped
3 cloves garlic, sliced
Kosher salt and black pepper
2 small zucchini, chopped
1 28-oz. can diced tomatoes
1 lb. raw medium shrimp, peeled and deveined
2 c. fresh (from 4 ears) or frozen corn kernels, thawed

Heat the oil in a large pot over medium-high heat. Add the problanos, onion, garlic, and 1/2 t. each salt and black pepper. Cook, stirring, until softened, 10-12 minutes. Add the zucchini and tomatoes (and their juices). Cook, stirring, until zucchini is crisp-tender, 12-15 minutes.

Add the shrimp, corn, and 3 c. water. Bring to a simmer. Cook, stirring occasionally, until the shrimp are white throughout and the corn is tender, 5-6 minutes. Sprinkle with black pepper and serve.

Serves 4.

Real Simple magazine, August 2015, p. 180.    

Shrimp 'n' Grits Pie

4 c. cooked grits
1 c. jarred marinara sauce
1/2 c. grated Parmesan cheese
3 large eggs
vegetable cooking spray
2 T. butter
1 T. bacon drippings [or additional 1 T. butter]
1 lb. medium-size raw shrimp, peeled and deveined
1/3 c. crumbled feta cheese
3 slices bacon, cooked and crumbled [leave out]
3 T. torn fresh basil leaves

Preheat oven to 425 degrees. Stir together grits, marinara sauce, Parmesan cheese, and eggs. Spread mixture in a 10-inch pie plate coated with cooking spray, and bake 1 hour or until browned. Let stand 20 minutes.

Melt butter with bacon drippings [or additional butter] in a large skillet over medium-high heat; add shrimp, and saute 3 minutes or until pink. Transfer shrimp to a medium bowl. Toss together shrimp and feta; add salt and pepper to taste. Top pie with shrimp mixture, bacon [omit], and basil.

6 servings.

Southern Living magazine, March 2015, p. 97.  

Edamame & Shrimp Bruschetta

Salt & pepper
1-1/2 c. frozen shelled edamame
1/4 c. olive oil
1 clove garlic, minced
2 scallions, white and light green parts, chopped
2 T. lemon juice
1/2 lb. small cooked, peeled, deveined shrimp, chopped
1/2 t. lemon zest
8 slices whole-grain country bread, 1/2" thick
Fresh herbs, such as parsley, thyme, and/or chives, chopped (optional)

Bring a saucepan of lightly salted water to a boil. Add edamame and cook until soft but not mushy, 4-5 minutes. Drain and let cool slightly.

Pulse edamame, 2 T. olive oil, 1/2 t. salt, garlic, scallions, and lemon juice in a food processor several times until coarsely pureed. Add water, a tablespoon at a time, until puree just comes together. Toss shrimp with 1 T. olive oil and lemon zest. Season with salt and pepper.

Place rack 4-5 inches from heat source and preheat broiler. Brush bread slices with remaining 1 T. oil and sprinkle with salt. Spread in a single layer on a backing sheet. Broil until bread turns golden, watching carefully to prevent burning, 1-2 minutes. Flip bread and toast other side until lightly golden, another minute or so. Spread edamame mixture on oiled side of bread, top with shrimp and herbs, if desired, and serve.

Serves 4.

From All You magazine, March 2015, p. 46.

Barbecue Shrimp

1 - 1/2 lb. unpeeled jumbo raw shrimp (21/25 count)
1 large lemon, cut into wedges
1 (.7 oz.) envelope Italian dressing mix
1/2 c. melted butter
1/2 c. loosely packed fresh flat-leaf parsley

Preheat oven to 425 degrees. Place shrimp and lemon in a 13 x 9-inch baking dish. Stir together dressing mix and butter. Pour butter mixture over shrimp, stirring to coat.

Bake, uncovered, at 425 degrees for 25 to 30 minutes or just until shrimp turn pink, stirring once.

Remove shrimp mixture from oven and sprinkle with parsley.

Serves 6.

From Southern Living magazine, June 2011, p. 114.

Lemon-Garlic Shrimp and Grits

3/4 cup instant grits
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan cheese
3 tablespoons unsalted butter
1-1/4 pounds medium shrimp, peeled and deveined, tails intact
2 large cloves garlic, minced
Pinch of cayenne pepper (optional)
Juice of 1/2 lemon, plus wedges for serving
2 tablespoons roughly chopped fresh parsley

Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the Parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.

Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic,and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove froM the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.

Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

Serves 4.

From Food Network magazine, Dec. 2010, p. 122.