SUMMER SHRIMP RECIPES RECIPES
ZIPPY SUMMER SHRIMP RECIPE | ALLRECIPES
My favorite way to dazzle in a hurry, these shrimp take minutes to make. Full of flavor, they take the center stage at any meal, but I am also known to throw them in a fresh garden salad as well. I do tend to always use the largest shrimp I can get my hands on, they seem to have the best flavor to them! Once complete, feel free to serve immediately over pasta, with warm crusty bread and a garden salad, or with a rice dish. This one compliments them all!
Provided by REBECCADK
Categories Seafood Shellfish Shrimp
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2 pounds
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent. Sprinkle the red pepper flakes and paprika into the oil. Add the shrimp and toss to coat. Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low; add the basil and toss lightly. Season with salt and pepper to serve.
Nutrition Facts : Calories 238 calories, CarbohydrateContent 2.2 g, CholesterolContent 230.4 mg, FatContent 13.9 g, FiberContent 0.5 g, ProteinContent 25.1 g, SaturatedFatContent 2.1 g, SodiumContent 459.3 mg, SugarContent 0.4 g
SUMMER SHRIMP SALAD RECIPE | EATINGWELL
Use an array of colorful tomatoes to make this healthy shrimp salad pop. Cooking the shrimp with fresh herbs and garlic infuses them with flavor without coming off too strong for a light dinner salad that's perfect for summer entertaining.
Provided by Nina Compton
Categories Healthy Summer Salad Recipes
Total Time 25 minutes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Toss shrimp with oil, thyme and garlic on a rimmed baking sheet. Sprinkle with salt and pepper. Bake until the shrimp are pink and firm, 8 to 10 minutes.
- Transfer the shrimp to a large bowl (discard thyme and garlic). Add lemon juice and stir to coat. Gently stir in cucumber, tomatoes and basil. Arrange the shrimp and vegetables in a serving bowl. Serve drizzled with any dressing left in the bowl and garnish with more basil, if desired.
Nutrition Facts : Calories 290.3 calories, CarbohydrateContent 10.2 g, CholesterolContent 228.2 mg, FatContent 15.1 g, FiberContent 2 g, ProteinContent 30.5 g, SaturatedFatContent 2.2 g, SodiumContent 321.9 mg, SugarContent 4.8 g
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SUMMER SHRIMP SCAMPI WITH TOMATOES AND CORN RECIPE - NYT ...
Shrimp get along well with garlic, butter and lemon, and so do tomatoes and corn. Combine them, and you get a summery shrimp scampi that comes together in one skillet. A searing hot pan helps the tomatoes blister and the corn caramelize before they are coated in a garlic-lemon butter sauce. This is a meal in and of itself, but if you want to serve it with pasta or bread, they’d be welcome additions.
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
- Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
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SUMMER ORZO WITH SHRIMP RECIPE - COUNTRY LIVING
Orzo feels a bit lighter than larger pastas, and is delicious served hot or cold. Succulent shrimp and summer vegetables make this dish feel especially fresh.
From countryliving.com
Total Time 20 minutes
Category dairy-free, birthday, bridal shower, Father's Day, feed a crowd, Fourth of July, picnic, Summer, dinner, lunch, side dish
Cuisine American, Italian
Calories 317 calories per serving
From countryliving.com
Total Time 20 minutes
Category dairy-free, birthday, bridal shower, Father's Day, feed a crowd, Fourth of July, picnic, Summer, dinner, lunch, side dish
Cuisine American, Italian
Calories 317 calories per serving
- In a large skillet over high heat, add 2 tablespoons oil and corn, and sauté 3 minutes. Add garlic and cook 2 minutes more, or until fragrant and corn is tender. Let cool. In a large bowl, combine corn, orzo, tomatoes, basil, and parsley, and stir well. In a medium bowl, combine shallots, 1/2 cup olive oil, pepperoncini, vinegar, lemon juice and zest, salt, and pepper; whisk to combine. Pour dressing over salad and toss well. Top with shrimp. Salad can be made up to 6 hours in advance; serve cold or at room temperature.
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SUMMER CORN AND SHRIMP SUCCOTASH RECIPE | MYRECIPES
From myrecipes.com
Reviews 4.5
Total Time 1 hours 10 minutes
Calories 340 calories per serving
Reviews 4.5
Total Time 1 hours 10 minutes
Calories 340 calories per serving
- Heat a large skillet over medium-high heat. Add remaining oil and 1 tablespoon butter. Add garlic and shallots; sauté 2 minutes. Add corn; sauté 2 minutes. Add shrimp, reserved shrimp liquid, and salt; cook 3 minutes. Add fava beans, green beans, remaining 1 tablespoon butter, dill, tarragon, and hot sauce; cook 3 minutes or until shrimp are done. Remove from heat. Stir in sour cream and pepper.
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SUMMER SHRIMP CASSEROLE RECIPE FROM H-E-B
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SHRIMP SALAD RECIPES FOR SUMMER | MYRECIPES
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