Grilled Shrimp Over Zucchini Noodles Recipes

Steps:

• Prepare a grill for high heat. Whisk garlic, oregano, salt, red pepper, and 2 Tbsp. oil in a large bowl. Add shrimp, zucchini, and tomatoes and toss to coat.
• Brush wires of grill basket with oil, then add shrimp mixture. Arrange in an even layer and close basket. Place grill basket on grill and cook, turning often, until shrimp is fully cooked through and zucchini and tomatoes are lightly charred, about 6 minutes.
• Meanwhile, grill pita just until warm and toasted.
• Transfer shrimp mixture to a large bowl and toss until coated with tomato juices. Divide among plates and top with feta. Serve with pita alongside.

Steps:

• Heat the butter with the olive oil in a large skillet over a medium heat. When the butter has melted, add the shrimp, onion, garlic, chile flakes, salt and pepper, then cook until the onions are translucent and the shrimp are opaque, 2 to 3 minutes. Add the white wine, then allow it to boil and reduce slightly, 1 to 2 minutes.
• Add the zucchini noodles to the skillet. Cook until the zucchini is tender, about 2 more minutes. Add the tomatoes and lemon zest to the skillet, then toss to combine. Sprinkle over the Parmesan and garnish with the basil leaves. Remove the smashed garlic cloves and serve straight from the skillet.

Steps:

• In a measuring cup, combine the fish sauce, lime juice, oil and vinegar and whisk together. Whisk in the sugar, garlic and jalapeno. Pour half into a medium bowl and half into a large bowl. Add the shrimp to the medium bowl and toss.
• Heat a cast-iron grill pan over medium-high heat. Grill the shrimp until they are pink and opaque, 2 to 3 minutes per side. Remove from heat and set aside. Add the carrots, and cucumbers, zucchinis and beets to the dressing and toss until very coated. Fold in the mint, cilantro and scallions. Sprinkle with the peanuts and top with the grilled shrimp. Serve immediately.

Steps:

• Blend basil, 1/2 cup olive oil, 1/4 cup almonds, vinegar, shallot, garlic, lemon zest, and red pepper flakes in a blender until lemon basil dressing is smooth.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat; saute shrimp until cooked through and pink, 2 to 4 minutes. Remove skillet from heat and mix shrimp with 2 tablespoons dressing in a bowl.
• Run zucchini through a spiralizer to create spaghetti-size noodle shapes. Add to skillet; cook and stir over medium heat until zucchini noodles are tender, 1 to 2 minutes. Add 2 tablespoons lemon basil dressing and toss to coat. Remove skillet from heat.
• Arrange shrimp on top of zucchini noodles; season with salt and black pepper. Top with remaining almonds.

Steps:

• Peel and devein shrimp. Combine lime juice, 3 tablespoons vegetable oil, and next 3 ingredients in a heavy-duty zip-top plastic bag, gently squeezing to blend; add shrimp.
• Seal and chill mixture 15 minutes.
• Remove shrimp from marinade, reserving marinade.
• Bring reserved marinade to a boil in a small saucepan; remove from heat.
• Cut zucchini lengthwise into thin'ribbons' with a vegetable peeler.
• Wrap each shrimp with a zucchini'ribbon', and secure with a wooden pick.
• Brush with remaining 5 tablespoons vegetable oil.
• Grill without grill lid, over medium-high heat (350° to 400°) about 4 minutes.
• Brush with reserved marinade; turn and brush again.
• Grill 2 more minutes or just until shrimp turn pink.
• Serve hot or at room temperature on a cilantro-lined platter, if desired.

Steps:

• Melt butter in a small saucepan.
• Remove from heat and add Worcestershire sauce, lemon juice, green onions, garlic, pepper, salt, and hot sauce.
• Mix until well blended; let cool.
• Pour over shrimp in a glass baking dish; cover and marinate for one hour.
• Drain, reserving marinade.
• Grill shrimp, basting with marinade.