JUMBO SHRIMP SIZE RECIPES

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JUMBO SHRIMP PARMESAN RECIPE - FOOD.COM



Jumbo Shrimp Parmesan Recipe - Food.com image

I made these for dinner tonight and they are scrumptious! Can be made ahead up to and including the breading stage and refrigerated. Then drizzle with butter and bake. Found on the Global Gourmet website.

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 2 serving(s)

Number Of Ingredients 8

12 jumbo shrimp (10 to 12 per lb)
2 tablespoons olive oil
1 clove minced garlic
salt and pepper
1/2 cup unseasoned breadcrumbs
1/4 cup grated parmesan cheese
2 tablespoons melted butter
1 medium lemon, cut in wedges

Steps:

  • Preheat oven to 475 degrees.
  • Peel and devein shrimp, leaving tails intact.
  • Mix together olive oil, garlic and salt and pepper in a bowl.
  • Add shrimp and toss lightly to coat.
  • Refrigerate 30 minutes to an hour.
  • In shallow bowl, combine bread crumbs and Parmesan cheese.
  • Place each shrimp in bread crumb mixture and turn them to lightly coat both sides.
  • Arrange shrimp so that they aren't touching each other in a ungreased 9 x 13 pan.
  • Drizzle with melted butter.
  • Place pan on the center rack of oven and bake for 10 minutes or until done.
  • Serve immediately with lemon wedges.

Nutrition Facts : Calories 511.6, FatContent 31.8, SaturatedFatContent 11.8, CholesterolContent 253.2, SodiumContent 1442.1, CarbohydrateContent 24.7, FiberContent 2.1, SugarContent 2.5, ProteinContent 31.8

COCONUT JUMBO SHRIMP RECIPE - FOOD.COM



Coconut Jumbo Shrimp Recipe - Food.com image

Make and share this Coconut Jumbo Shrimp recipe from Food.com.

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs raw jumbo shrimp
1/2 cup flour
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon white pepper
2 teaspoons cooking oil
1 cup ice water
oil (for frying)
2 cups coconut
1/2 cup orange marmalade
1/4 cup Dijon mustard
1/4 cup honey
3 drops Tabasco sauce

Steps:

  • Peel and devein the shrimp; dry on paper towels.
  • Mix the flour, cornstarch, salt and pepper in a medium bowl.
  • Add oil and the ice water to the dry ingredients; stir to blend.
  • Heat the oil to 350 degrees in an electric skillet.
  • Dip the shrimp in the batter, then roll each shrimp in the coconut.
  • Fry shrimp for about 4 minutes, or until lightly browned.
  • Do not overcook!
  • Place the shrimp in a shallow baking dish and bake at 300 degrees for 5-7 minutes to complete cooking.
  • Combine the marmalade, Dijon mustard, honey and Tabasco to make the sauce and serve with the shrimp.

Nutrition Facts : Calories 713.9, FatContent 32.2, SaturatedFatContent 24.9, CholesterolContent 214.5, SodiumContent 1766, CarbohydrateContent 83.2, FiberContent 8.4, SugarContent 44.7, ProteinContent 28.7

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