Caribbean Shrimp Recipes

Steps:

• I use 1 pound jumbo shrimp, precooked frozen, peeled and deveined, tails can be either on or off.
• The most important thing to remember with this recipe is to completely thaw the precooked, frozen shrimp in a colander. When most of the water drains off, pat dry the shrimp as much as possible with paper towels. (Or start with fresh, peeled, deveined shrimp, precooked. A lot of grocers will steam them at no extra charge.).
• Turn your burner on medium high (almost high) and set your large non stick skillet or wok over the burner. When skillet begins to get really hot, but NOT smoking, quickly add the melted butter and shrimp.
• Sprinkle on the Caribbean Jerk Seasoning to taste. It's hot and spicy so be careful if you don't like the heat.
• Keep the shrimp moving in the pan, glazing the shrimp with the hot butter and spices.
• Cook just until hot and slightly browned. (only about 3 minutes or even less depending on the heat of your skillet).
• You can also make these in the broiler or on the grill after tossing the shrimp in melted butter, sprinkling on Caribbean Jerk Seasoning and spreading them on a broiler pan or open grill. Broil for only 2 to 3 minutes, watching closely.

Steps:

• In a large bowl combine oil, ginger, lime juice, garlic, soy sauce, sugar and red pepper; mix well. Stir in shrimp and cilantro. Cover and refrigerate 1 to 4 hours before serving. Stir occasionally while chilling.

Steps:

• Heat broiler.
• Coat large broiler-pan rack with nonstick vegetable-oil cooking spray.
• Mix brown sugar, allspice, black pepper, onion powder, thyme, salt and cayenne in bowl.
• Whisk in oil, molasses and lime juice until smooth.
• Add shrimp; toss to coat.
• Cover and refrigerate for 10 minutes, stirring after 5 minutes.
• Arrange shrimp in single layer on broiler-pan rack.
• Broil about 4 inches from heat for 2 minutes.
• Turn shrimp over.
• Broil 1-2 minutes or until shrimp are cooked through.
• Serve shrimp immediately with white rice if desired.
• Garnish with lime wedges.
• Pour drippings from broiler pan over shrimp, if desired.

Steps:

• Combine all ingredients except limes and marinate at room temperature for at least 1 hour.
• Heat a dry skillet over medium-high heat and, when skillet is hot, lay shrimp in pan.
• Cook shrimp 2 to 4 minutes per side, depending on size.
• Brush shrimp with remaining marinade before turning.
• Serve with lime.

Steps:

• Preheat the oven to 425 degrees F.
• In a medium bowl, whisk together the Parmesan, olive oil, chile paste, lemon zest, oregano and salt. Add the shrimp and toss gently to coat.
• Spread the shrimp evenly on a rimmed baking sheet. Bake until the shrimp are pink and opaque throughout, 8 to 10 minutes. Squeeze the lemon half over the shrimp while still hot. Serve warm.

Steps:

• Preheat oven to 500 degrees F.
• Slice the shrimp in half, lengthwise. Heat the oil in a small nonstick skillet over medium heat and add the shrimp. Cook until the shrimp turn pink, about 3 minutes, and season them with salt and pepper.
• Roll out the dough on a lightly floured surface into a 10-inch round. Place the crust onto a parchment line baking sheet. Spread the sauce onto the pizza, leaving the edges clean for a crust to form. Put half of the cheese on top and spread the shrimp evenly over the pizza. Then add the mango slices, red onion, red bell pepper, and yellow bell pepper evenly on the top. Sprinkle the pizza with the red pepper flakes and top with the remaining cheese. Bake the pizza for 15 minutes or until the cheese is melted and slightly brown. Serve immediately with more red pepper flakes sprinkled on top.

Steps:

• Combine the allspice, thyme, cinnamon, cumin, nutmeg, cayenne, black pepper and salt in a bowl. Add the shrimp and toss thoroughly.
• Heat 1 teaspoon of the oil in a small nonstick skillet set over medium-high heat. Add the shrimp in a single, uncrowded layer and cook until no longer translucent in the center, 2 to 3 minutes per side. Transfer to a plate.
• Heat the remaining 1 teaspoon oil in the skillet. Add the pineapple and cook until lightly browned, about 1 minute. Turn and cook until again lightly browned on the underside, 1 minute more. Remove from the heat.
• Thread each skewer in the following order: mint leaf, pineapple chunk, shrimp, pineapple chunk and mint leaf. Serve warm or at room temperature.

Steps:

• Peel and devein the shrimp (use deveiner). Finely chop the onion. Core and slice green and red peppers into 1/4-inch strips. Peel and mince garlic cloves.
• Using a 12-inch, deep stir-fry pan, over low heat, melt butter and coconut butter. Add garlic, onions, oregano, salt, cumin powder, and hot red pepper sauce. Cook at low heat for approximately 2 minutes, stirring occasionally.
• Add shrimp and red and green peppers and stir-fry over medium-high heat for about 5 minutes, stirring occasionally. Add the tomato puree and Sherry. Cook at medium heat uncovered for 10 minutes.
• Tightly pack 1 cup of cooked white rice into a medium bowl and turn the bowl upside down over the center of a large round serving dish, releasing the rice in its bowl shape. Arrange shrimp around the rice. Peel and slice kiwi into half moon shapes and use as a garnish.
• Voila! Turn the music on and enjoy a relaxing Caribbean feast!

Steps:

• In a large bowl, combine oil, ginger, lime juice, garlic, soy sauce, sugar, and red pepper flakes. Mix well.
• Stir in the shrimp and cilantro.
• Cover and refrigerate 4 hours before serving. Stir occasionally while chilling.

Steps:

• In large glass or plastic bowl, mix all ingredients except oil. Cover and refrigerate at least 30 minutes but no longer than 4 hours.
• Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. Arrange shrimp in single layer in pan.
• Bake uncovered 7 to 8 minutes or until shrimp are pink and firm. Drizzle with oil. Serve hot.

Steps:

• Combine the allspice, thyme, cinnamon, cumin, nutmeg, cayenne, black pepper and salt in a bowl. Add the shrimp and toss thoroughly.
• Heat 1 teaspoon of the oil in a small nonstick skillet set over medium-high heat. Add the shrimp in a single, uncrowded layer and cook until no longer translucent in the center, 2 to 3 minutes per side. Transfer to a plate.
• Heat the remaining 1 teaspoon oil in the skillet. Add the pineapple and cook until lightly browned, about 1 minute. Turn and cook until again lightly browned on the underside, 1 minute more. Remove from the heat.
• Thread each skewer in the following order: mint leaf, pineapple chunk, shrimp, pineapple chunk and mint leaf. Serve warm or at room temperature.

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 3-4 minutes. Remove and keep warm. , In the same skillet, heat remaining 1 tablespoon oil. Add cauliflower rice, broccoli slaw, red pepper, onion, adobo, pepper, pepper flakes and salt. Cook, covered, over medium heat until vegetables are crisp-tender, 8-10 minutes. Add pineapple, mango, cilantro and shrimp; heat through. Serve with additional cilantro if desired.