grilled shrimp

Tandoori shrimp skewers with lemon wedges and lettuce is the perfect appetizer for warm summer evenings. Marinated in a delicious sauce made of Greek yogurt, tandoori masala, lemon, ginger and garlic, this is a scrumptious recipe that will take your breath away!

Tandoori Shrimp

tbsp Greek yogurt

tbsp ginger-garlic paste

lemon juice

tsp red chilli powder

salt

curly leaf lettuce

lemon,

cilantro leaves, chopped

cooking spray

skewers,

Whisk together the marinade ingredients in a deep bowl and place the shrimp in it making sure to cover it completely with the marinade. Keep aside for 30 minutes.

Thread the shrimp on wooden skewers, shaking off the excess liquid.

Grill the skewers over a hot grill for 4-5 minutes until the shrimp turn an opaque pink and become slightly charred on the surface. Turn over and grill on the other side too.

Alternatively, line a baking tray with aluminium foil and place the skewers over it. Heat the oven to 350 degrees and bake for 10 minutes. Then, broil for 4-5 minutes until cooked through and slightly charred. Turn over and do the same on the other side.

Garnish with chopped cilantro and serve hot over a bed of lettuce.

i totally wish i was eating this shrimp right now. It sounds incredible!! I love tandoori spices :-)

Hubby is just putting our new grill together. I think I need to make these delicious shrimp skewers this weekend. What a great way to get grilling.

Can't wait to try these on the grill this summer! I'm always looking for new seafood recipes and this one definitely fits the bill.

I really love these on the grill! That marinade is super flavorful, and I love the depth the grill gives. Thanks for sharing!

This looks incredibly delicious!  I will have to try this soon on the grill, it will be devoured by my family for sure!

Tandoori shrimps are an absolute favorite. I have it often at this Indian restaurant close to my place. Now I have your recipe so definitely giving it a shot in my kitchen. Looks so so good

The flavors in this tandoori shrimp sound so marvelous. I also love that the spice is perfectly balanced with a bit of Greek yogurt. I can't wait to eat this!

I love tandoori chicken and lamb but have never had shrimp tandoori! Can't wait to try this! Such a perfect recipe for summer!

What a great way to spice up shrimp!  This is perfect with summer just around the corner.  Perfect to add to salads or have with some easy rice like you mentioned.  The color and flavors in the marinade sound just divine.

Oh yes, please! I love everything tandoori and tandoori shrimp will be my new favorite.

Incredible, incredible looking shrimps. I looooove tandoori ..everything. Shrimps are definitely my favorite. Your photos are tempting me to try it soon

Tandoori Prawns

garlic

ginger

prawns,

yogurt

heavy cream

red onion

turmeric

ancho chile powder

garam masala

white pepper

Whisk together the lemon juice, garlic and ginger. Place prawns in a shallow baking dish and cover with the marinade. Let sit 15 minutes. Drain and pat the prawns dry.

Mix together all ingredients. Place prawns back in the baking dish and cover with the marinade. Cover with plastic wrap and refrigerate for 1 hour. Thread 4 shrimp on a skewer and grill for 3 to 4 minutes on each side.

Yummy it was great and easy.First i was don't like to prepare food but when i saw this recipes i try and really i felt very much happy because in my home everybody like so much even my friends too.After preparing this i thought to publish this so gyzzz it was my humble request to u all please,please,please try this and gave your feedback so i ill come to know how i make.If you like my dish so next time i can prepare another dish...
http://allyummydish.blogspot.in/2015/01/tandoori-prawn-skewers-kfc-colslaw.html

This was a very tasty recipe. I thought it could be even better if the onions, garlic, and ginger were sent through the food processor instead of finely chopped. If you like the taste of whole (little pieces of ginger, etc. then use Bobby's recipe. If you want the flavor without the little chunks, put them through the food processor and then follow the rest of the instructions

It was easy and delicious.  We made it on an indoor electric grill, and found 3 minutes per side was perfect.  But I'm glad there were only two of us-- maybe our prawns were not as large as the ones the recipe called for, but this would have never served four people.

I was in such a hurry when I read the recipe, I thought it was for grilled prawns and tandoori dipping sauce. I marinated the prawns in the lemon juice, grilled them, and served the actual marinade as the dipping sauce!  Everyone loved it, so I guess it's our little secret....

The BEST Grilled Shrimp is the perfect weeknight meal because it is super quick, full of flavor, and so easy to make!  Everyone will absolutely love and devour it!!

THEE BEST Grilled Shrimp

shrimp

salt and pepper

olive oil

red wine vinegar

Italian seasoning

soy sauce

dijon mustard

Worcestershire sauce

Salt and pepper the shrimp.  In a medium sized bowl combine olive oil, red wine vinegar, garlic, Italian seasoning, lemon juice, soy sauce, Dijon Mustard and Worcestershire sauce.  Add the shrimp and let marinate for at least one hour or overnight.

Preheat grill to medium high heat.  Thread the shrimp on the skewers.  Pllace on the grill. Grill on each side for about two minutes or until no longer pink.

https://content.jwplatform.com/videos/b8UWF4Tl.mp4

The BEST Grilled Shrimp is the perfect weeknight meal because it is super quick, full of flavor, and so easy to make.  Everyone will absolutely love and devour it!!

Grilled Shrimp

Shrimp Gumbo Soup made gluten-free and dairy-free and paleo friendly.

Shrimp Gumbo Soup

avocado oil (or olive oil)

medium yellow onion (see note*)

carrots (chopped)

bell peppers (colors of choice, cored and chopped)

garlic (minced, see note*)

tomatoes

chicken broth

andouille sausage links (sliced, see note**)

parsley (choped)

paprika

thyme

oregano

sea salt (to taste)

chives (chopped, for serving)

Heat the oil in a large stock pot over medium heat. Add the onion and carrot and saute until onion begins to turn translucent, about 3 to 5 minutes. Add the bell peppers and garlic and continue cooking until garlic is very fragrant, about 3 minutes.

Add the diced tomatoes and chicken broth and bring to a full boil. Add the remaining ingredients and return to a gentle boil. Reduce heat, cover, and cook 20 minutes.

Serve heaping bowls of shrimp gumbo with chives or green onion on top and enjoy! Note: the gumbo becomes even more flavorful as it sits, so this is a great recipe to make ahead of time and allow it to sit in the refrigerator 1 to 2 days before eating.&nbsp;

Filled with shrimp and lots of healthy vegetables, these dumplings are easy to make, juicy and flavorful!

Shrimp dumplings (saeu mandu)

all purpose flour

water

spinach

(340 grams) raw shrimp (Peeled and deveined)

(280 grams) green cabbage

(110 grams) fresh mushroom caps, stems removed ((shiitake, button, crimini, etc.))

onion

ginger (or juiced)

sesame oil

salt to taste (about 1/4 teaspoon)

pepper

vinegar

black pepper (and/or gochugaru (red chili pepper flakes))

Add 2 cups of flour to a bowl. Dissolve 1/2 teaspoon of salt in 2/3 cup of water. Gradually add the water to the flour while mixing and checking the moisture level. Keep mixing by hand until the dough comes together, and knead with the heel of your hand until the dough is smooth bur slightly stiff. You can adjust the dough by kneading in a little more flour or more water.

Cover with a plastic wrap, and let it rest for 30 minutes to an hour. After resting, the dough should feel soft and smooth. (This is a good time to start making the filling.)

When ready to use, using a sharp knife, cut the dough into 4 long pieces on a lightly floured work surface. Roll each piece with both hands to make a thin log, 3/4 to 1-inch diameter. (Cover the remaining dough to keep it from drying out.)

Cut each log into 3/4 to 1-inch pieces. Press the cut side with the thumbs to flatten to a small disk. Dust and roll out each disk with a small rolling pin to a thin 3.5-inch circle. (You can also use a round cutter or wine glass.) Make a few wrappers at a time and wrap the filling in. Always cover the dough and wrappers that are not being used.

For the wrappers:

Blanch the spinach in boiling water, puree in a food processor. Run it through a sieve to extract green juice, about 2/3 cup. Follow the same steps for the wrappers above.

If making green dough

Coarsely chop the shrimp or pulse several times in a food processor. Finely chop the cabbage. Mix with 1 teaspoon of salt. Let sit for 5 - 10 minutes. Squeeze out excess water. (If using a food processor, add salt with the cabbage before pulsing.) Finely chop the onion and mushrooms. Combine all the filling ingredients in a large bowl. Mix well by hand.

For the filling:

Place a tablespoon of the filling on a wrapper. You don't need to wet the edges of the homemade wrapper. Seal tightly (pushing the air out with your fingers) into a half-moon shape. (You can add pleats if desired.) Dust the bottom of the dumpling with flour to keep it from sticking as the skin absorbs the moisture from the filling. Repeat this process until all the filling/wrappers are used.

To assemble:

Steaming: steam the dumplings for about 10 minutes in a steamer (longer if frozen). Make sure to line the steamer with a wet cheesecloth or paper towel to prevent the mandu from sticking.

Boiling: bring a pot of water to a boil. Add mandu (stirring gently so they don&#039;t stick to the bottom of the pot), a few at a time, and cook until all of them come up to the surface. Continue to cook for another minute or two.

Pan frying, heat the pan with 1 tablespoon of vegetable oil over medium high heat. Add the dumplings, making sure they aren&#039;t touching each other. Fry for 1 - 2 minutes, until the bottoms are golden brown. Add 1/4 cup of water to the pan, and cover immediately with a lid. Reduce the heat to medium low, and steam for 4 to 5 minutes. If the dumplings are frozen, cook a little longer.

To cook:

This quickie Caesar dressing has the crucial ingredients that make a Caesar dressing so addictive-anchovies, garlic and a lot of lemon juice and zest-but skips the whisking and raw egg yolks. Slathered on romaine hearts and chunky grilled baguette, it's a unique grilled salad that is a winner on a hot summer day.

Grilled Caesar Salad with Shrimp

mayonnaise

extra-virgin olive oil

anchovies packed in oil, finely minced

garlic, grated

Zest and juice of 2 lemons (about 2 tablespoons of zest and 1/3 cup juice)

black pepper

Parmesan, finely grated (about 1 1/2 cups lightly packed)

Kosher salt

romaine hearts

baguette,

Chef Name: Food Network KitchenFull Recipe Name: Grilled Caesar Salad with ShrimpTalent Recipe: FNK Recipe: Food Network Kitchenâs Grilled Caesar Salad with Shrimp, as seen on Foodnetwork.comProject: Foodnetwork.com, SUMMER/APPETIZERS/PASTAShow Name: Food Network / Cooking Channel:

Whisk together the mayonnaise, 1/4 cup of the oil, the anchovies, garlic, lemon zest and juice and 1/2 teaspoon freshly ground black pepper in a mixing bowl. Add 1 cup of the Parmesan and stir to combine. Season to taste with salt and pepper.

Preheat a large grill pan or outdoor grill over high heat. Cut the romaine in quarters lengthwise, leaving some of the stem attached to each quarter. Brush the cut sides of the romaine with 1/4 cup of the Caesar dressing and place cut-side down on the grill. Grill until the first side is lightly charred, about 1 minute, then turn to the other cut side and cook until lightly charred, about 1 additional minute. Do not crowd the grill, leaving 1/2-inch of space between each quarter of romaine; grill in batches if needed.

Toss the shrimp with the remaining 1 tablespoon oil and sprinkle lightly with salt and pepper. Grill the shrimp until lightly charred in spots on both sides and just cooked through, 1 to 2 minutes per side. Transfer to a mixing bowl and toss with 1 tablespoon of the Caesar dressing.

Brush the inside of the baguette with 1/4 cup of the Caesar dressing and place cut-side down on the grill. Cook until lightly charred and warmed through, about 2 minutes. Cut each piece of baguette in half lengthwise and then crosswise so you have a total of 8 large breadsticks.

Divide the grilled romaine among 4 large plates. Scatter an equal amount of shrimp on each plate. Thin out the remaining dressing with 2 teaspoons water and drizzle over the grilled romaine and shrimp. Sprinkle with the remaining Parmesan and serve with the grilled bread.

Easy and delicious. My favorite Caesar salad dinner. 

We did it. every one liked it.. Watch the lemon, could become too much quick. Took one lemon to satisfy the recipe. Will do again.

My new “go to” Caesar dressing, recipe.  

Easy to throw together with minimal ingredients! I’ve been looking for a good and not-so time consuming Caesar dressing recipe and I found it!! AWESOME!

Never understood this fad of grilled lettuce.  Who in their right mind prefers flobby and warm lettuce leaves over chilled and crisp ones. Ridiculous.

Grilled Shrimp Po' Boy

shrimp,

garlic,

lemons, juiced

smoked paprika

cayenne pepper

hot sauce

salt and black pepper

French baguette, sliced lengthwise

Butter recipe follows

Sweet Pickle Mayonnaise, recipe follows

Shredded lettuce,

tomato,

salted butter

lemon, juiced

sweet pickle relish

shallot, minced

Dijon mustard

capers

Arrange about 4 shrimp on each skewer and add to a 13 by 9-inch casserole dish.

Add the olive oil, garlic, lemon juice, smoked paprika, cayenne, Worcestershire, hot sauce, salt and pepper, to taste, to a measuring cup. Whisk well and pour over the shrimp in the casserole. Cover the dish and let the shrimp marinate in refrigerator for 20 minutes.

Grill the shrimp skewers over medium-high heat for about 4 minutes total, flipping once halfway through. Add the baguette to the grill and toast.

Remove the shrimp from the grill and add to the butter sauce, discarding the skewers. Toss to coat the shrimp in the Butter Sauce.

Spread both sides of bread with the Sweet Pickle Mayonnaise and top evenly with the shrimp, shredded lettuce and sliced tomatoes. Slice the baguette in fourths, if desired, and serve immediately.

Melt the butter in a small saucepan on the grill grates. Add the lemon juice, hot sauce and Worcestershire. Stir together with a wooden spoon until well mixed. Remove from heat and set aside.

Add all the ingredients to a bowl and mix well. Cover and refrigerate until needed.

Oh my, oh my...<div>First time ever making a shrimp po'boy.  Best one ever.  I substituted the capers with diced Greek olives and hot pickled  peppers for the sweet relish.  I only could get a sourdough baguette, but damn it turned out fabulous.  Thank you, thank you, goodness!</div>

This is most definitely will be a regular!  I had so much fun eating this!  That is until it was gone. 

Amazing did this on my Blackstone griddle turned out perfect

I made these for my book club and everyone raved about them!  Delicious!!!  I cut back  a bit on the cayenne for the light weights in the group and they still had tremendous flavor.  I will make them again, next time full strength.  

Outstanding. The only thing I’d change is trying to marinate the shrimp a little more. For the amount of flavorful ingredients in the marinade I was expecting it to pack more of a punch. Regardless, the components together tasted great.

Absolutely delicious. Best grilled shrimp I’ve had. Even ate the extra by itself lol. 

Absolutely the best.    Next time I will hollow out part of the baguette <br />The sweet pickle mayo will become my new tartar sauce.  

Loved this recipe.  I didn't get to grill the shrimp so I did what jot1980 did and baked them in the oven.  The flavor was wonderful.  My family really liked the sweet pickle mayo and given my children don't usually eat shrimp they sure ate these. 

https://www.foodnetwork.com/videos/grilled-shrimp-po-boys-0135985

The Neelys grill a spicy version of the classic shrimp po' boy sandwich.

Grilled Shrimp Po' Boys

These grilled shrimp skewers are quick, easy, and totally healthy. The sauce here doubles as a marinade and a glaze—don't forget to reserve some for basting the shrimp while it's on the grill! 

Spicy Grilled Shrimp

c. extra-virgin olive oil

c. lime juice

garlic cloves,

tbsp. honey

tbsp. low-sodium soy sauce

tbsp. chili garlic sauce

lb. shrimp, peeled and deveined

c. cilantro,

Lime wedges,

Do you use an outdoor grill or a grill pan?

Excellent marinade.... although I substituted the chili garlic sauce or Sriracha, and used crush red chili flakes instead.

This was delicious! I added a little more Sriracha for more spice and marinated in the full batch for 15 minutes.  Used as baste and then heated remainder to broil and used the cooked marinade as a dip.  I served in a bowl alongside the Delish ramen noodle recipe and it was divine. (<a href="https://www.delish.com/cooking/a21087265/ramen-noodle-salad-recipe/)">https://www.delish.com/cooking/a21087265/ramen-noodle-salad-recipe/)</a>

So delicious 😋!  
Easy last minute marinade which is what I look for when I’m in a hurry. No more!  This is my go to!  
I used less honey because it wouldn’t spill out of the container and doubled the chili sauce. 
Absolutely the best!

Not a whole lot of taste. Next time I would double the chilli sauce and add a little melted butter to the reserved sauce for basting.

Super quick and delicious. I doubled the amount of chili sauce and it wasn’t overly spicy!

I used this marinade this weekend.  I skewered shrimp, red and green bell peppers, and pineapple.  Everyone loved them!  This will be a staple marinade for me!

I made this tonight and marinated the shrimp longer than 15 minutes and they were fine. And I cooked them in a skillet instead of on grill and they were excellent!  Highly recommend this marinade!

https://streaming.hearstdigitalstudios.com/fc12bd0b-5930-4ced-8b5d-e7e25f4f5b0f/video_rover_16x9_1080p_hd_1553274277_60846.mp4

With an ultra flavorful sauce that doubles as a marinade and a basting glaze, this shrimp hits all the right notes.

This Sweet & Spicy Grilled Shrimp Is The Perfect Quick Dinner

These grilled shrimp skewers are shrimp marinated in garlic, lemon and herbs, then threaded onto sticks and cooked to perfection. Shrimp kabobs can be on your table in just 20 minutes, which makes them perfect for a busy night!

Grilled Shrimp Skewers

parsley

lemon wedges

Place the olive oil, lemon juice, salt, pepper, Italian seasoning and garlic in a resealable plastic bag. Seal and shake to combine.

Add the shrimp to the bag and seal. Toss to coat evenly with the marinade.

Marinate for at least 15 minutes or up to 2 hours. You don't want to marinate for longer than that, as the acid in the lemon juice will start to cook the shrimp.

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