Lime Cilantro Glazed Shrimp Recipes

Steps:

• Mix first 9 ingredients; toss with shrimp. Let stand 15 minutes., Thread shrimp and lime slices onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side.

Steps:

• In a large bowl, whisk the first 5 ingredients until blended. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., If desired, add wood chips to grill according to manufacturer's directions. Drain shrimp, discarding marinade. On each of 12 soaked wooden appetizer skewers, thread shrimp., Grill on an oiled rack, covered, over medium heat until shrimp turn pink, 3-4 minutes per side.

Steps:

• Toss shrimp and half the cilantro together in a bowl.
• Heat olive oil in a skillet over medium heat; saute onion until translucent, 1 to 2 minutes. Add garlic and saute until browned, 1 to 2 minutes.
• Stir salsa, red bell pepper, white wine, red chile pepper puree, lemon juice, and lime juice into onion mixture; bring to a boil. Reduce heat and simmer, 2 to 3 minutes. Add shrimp to salsa mixture; cook and stir until shrimp are cooked through, about 5 minutes. Garnish with remaining cilantro and add more lemon or lime juice to taste.

Steps:

• Heat oil in a large skillet over medium-high heat. Saute onion, garlic, salt, and pepper in hot oil until onion is soft and golden, about 5 minutes.
• Stir shrimp into onion mixture; saute until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Season with salt and pepper. Add cilantro and lime juice; toss to coat.

Steps:

• Whisk the lime juice, cilantro, chipotle chile, adobo sauce, and brown sugar together in a small bowl; set aside.
• Pat shrimp dry with paper towels; season with ¼ teaspoon salt, ¼ teaspoon pepper, and sugar.
• Heat 1 tablespoon of oil in a 12-inch nonstick skillet over high heat until smoking.
• Add half the shrimp to pan in a single layer; cook until spotty brown and just pink around the edges, about 1 minute.
• Off heat, use tongs to quickly flip over each shrimp and let stand until all but very center is opaque, about 30 seconds.
• Transfer shrimp to plate and cover with foil.
• Add remaining tablespoon oil to skillet and return to high heat until just smoking; sear remaining shrimp.
• After second batch has stood off heat, return first batch to skillet and toss to combine.
• Add glaze, cover, and let stand to warm through glaze, about 1 minute.
• Toss shrimp again to coat and serve.

Steps:

• Soak 8 wooden skewers in water at least 30 minutes. Heat broiler. In a small saucepan, combine honey, lime zest and juice, oil, garlic, red-pepper flakes, and salt. Bring to a boil and cook until thickened, 7 minutes. Skewer shrimp. Place on a rimmed baking sheet. Brush with glaze. Broil 3 minutes, flip, brush with glaze, and cook until shrimp are opaque and glaze is beginning to brown, 3 to 4 minutes more.

Steps:

• 1. Combine the lime juice, vinegar, and sugar in a medium saucepan (not aluminum or cast-iron) and bring it to a boil. Boil until reduced to one cup. Let cool slightly, transfer to a blender, add cilantro, and blend until smooth. Season to taste with salt and pepper. ( The Glaze can be made a few days in advance, covered, and kept in the refrigerated. Bring to room temperature before serving.).
• 2. Heat the grill to high. Set aside a few teaspoons of the glaze to use after cooking.
• 3. Spear one shrimp onto each skewer, pushing the skewer through booth ends of the shrimp to help it lie flat on the grill. Brush the shrimp with oil and season with salt and pepper.
• 4. Grill the shrimp, brushing often with the glaze, until pink, opaque, and just cooked through, 1 1/2 to 2 minutes on each side. Remove the shrimp to a platter and brush with the reserved glaze. Sprinkle with cilantro and serve immediately.