Spicy Citrus Grilled Shrimp Recipes

Steps:

• Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of shrimp with salt and black pepper. Place shrimp on hot pan and cook 2 to 3 minutes per side, until bright pink and cooked through. Sprinkle shrimp with cilantro.
• Meanwhile, in a small saucepan, whisk together orange juice, lime juice, ginger, cornstarch, and garlic. Set pan over medium heat and bring to a simmer. Simmer 2 minutes, until mixture thickens. Season, to taste, with salt and black pepper. Transfer sauce to a serving bowl. Serve 2/3 of the shrimp with the rice and dipping sauce on the side. Reserve remaining shrimp for wraps, if desired.

Steps:

• Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium-high. Skewer shrimp on metal or wooden skewers or place in a grilling basket. Set aside.
• Zest lime, then slice in half and place on grill.
• In a small bowl, whisk together orange juice, lime juice, oil, mustard, lime zest, salt, and black pepper. Remove 3 tablespoons of citrus mixture and brush all over shrimp (reserve remaining mixture to use as a vinaigrette for the greens). Grill shrimp 3 minutes on 1 side. Flip and cook 1 to 3 more minutes, until shrimp are bright pink and cooked through.
• Add thyme and chives to reserved citrus mixture. Arrange lettuce on individual plates. Top lettuce with tomatoes and grilled shrimp. Spoon reserved citrus vinaigrette over top, squeeze juice from grilled lime and serve.

Steps:

• Preheat the oven to 475 degrees F.
• Toss the kale with 3 tablespoons olive oil on a rimmed baking sheet. Add 1/3 cup water; season with salt and pepper. Roast the kale, tossing halfway through, until tender and lightly charred, 16 to about 20 minutes. Transfer to a large bowl.
• Meanwhile, toss the shrimp and red onion with the harissa and the remaining 2 tablespoons olive oil on another rimmed baking sheet; season with salt and pepper. Roast until the shrimp are just cooked through, about 10 minutes. Transfer the shrimp to a medium bowl and scrape the onion and any accumulated juices into the bowl with the kale.
• Add the almonds, pomegranate seeds, endive, oranges and lemon juice to the kale mixture and toss; season with salt and pepper. Divide among plates and top with the shrimp.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Put shrimp in a large bowl; add chile sauce, paprika, garlic powder, onion powder, chili powder, and cumin and toss to coat.
• Place shrimp onto the preheated grill using large tongs and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 4 minutes.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir chile-garlic sauce and honey together in a small bowl.
• Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends.
• Cook the skewers on the preheated grill, frequently turning and basting with the sauce mixture, until shrimp are firm and pink on all sides, about 10 minutes.

Steps:

• Make the seasoning blend by combining all the spices in a small bowl.
• Preheat a large skillet over medium heat.
• Add butter to the pan.
• When the butter is melted, stir in the pressed garlic.
• Immediately, add the shrimp to the pan.
• Cut the lime in half and squeeze each half into the pan over the shrimp.
• Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
• Saute the shrimp for 5 to 8 minutes or until they begin to brown.
• Be sure to cook both sides of all the shrimp.

Steps:

• Mix 2 teaspoons orange-pineapple juice and the cornstarch; set aside.
• Mix 1/4 cup orange-pineapple juice, the sugar, black beans, vinegar, soy sauce, sesame oil and chilies in 10-inch skillet or wok; heat to boiling. Add shrimp; stir-fry 3 to 5 minutes or until shrimp are pink and firm.
• Stir in cornstarch mixture. Cook and stir about 30 seconds or until thickened. Stir in onions.

Steps:

• Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
• Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
• Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
• Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.

Steps:

• Preheat grill for medium heat.
• In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
• Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

Steps:

• Place shrimp in large sealable plastic bag.
• In a mixing bowl, combine the marinade ingredients.
• Pour over shrimp and seal bag.
• Marinate for 15 minutes.
• Meanwhile preheat barbeque grill on high heat.
• Remove shrimp from bag and pat dry.
• Lightly oil the grill and place shrimp directly on grill.
• Cook for 1 1/2 to 2 minutes per side.

Steps:

• Combine the ingredients for the marinade. Add the shrimp, cover, and chill for approximately 3 hours.
• Meanwhile, combine the spice rub ingredients and set aside.
• To cook: Remove the shrimp from the marinade, skewer onto bamboo skewers, and season with a pinch of the spice rub. Preheat a grill pan over medium-high heat and grill the shrimp for 2 1/2 minutes on each side.

Steps:

• Now shrimp will take only about 30-45 minutes worth of marinade.
• Scallops -- 20-30 tops.
• Fish can go a couple of hours, especially cod or halibut a thick cut fish steak.
• Marinade -- Mix the orange juice, lemon, zest of both the orange and lemon and chipoltes. Just mix all in a baggie and let the seafood marinade.
• Shrimp -- Now I like to skewer mine (bamboo skewers soaked in water first if using a charcoal grill) and then just grill. They take hardly any time. Just a couple of minutes per side is all. Just until they turn pink. I baste them as they grill once per side with the marinade. You can do this inside on a grill pan or outside on the grill.
• Serve -- With creamy cheesy polenta and grilled vegetables.

Steps:

• Prepare a charcoal or gas grill for two-zone cooking over high heat: For a charcoal grill, pour the coals onto one half of the grill. For a gas grill, heat all the burners, then turn off one of the end burners. (See Tips.)
• While the grill is heating, pat the steak dry and cut into 5- to 6-inch pieces with the grain. (This makes it easier to fit on the grill.) Set aside to air-dry while you make the sauce: Squeeze 1 cup of juice from about 6 tangerines into a bowl or rimmed dish large enough to hold the steak after it's grilled. (Set aside the remaining unjuiced halves on a sheet pan.) Add the spent tangerine halves to the juice. Smash the halves with a spoon to release the rind's oils (as if you're muddling a cocktail). To the juice and spent tangerine halves, add the rice vinegar, soy sauce, sambal oelek, ginger and garlic, and season with salt and pepper. Stir to combine.
• When you're ready to grill, add the steak to the sheet pan of unjuiced tangerine halves and lightly coat everything with neutral oil. Season generously with salt. Bring the sheet pan of tangerine halves and steak, sauce, a tightly folded paper towel soaked with oil, and tongs to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the steak over direct heat, flipping halfway through, until well browned, 2 to 3 minutes per side. Grill the tangerines over direct heat, flipping halfway through, until blackened, 4 to 5 minutes per side.
• As the steak and tangerine halves finish, add them to the sauce and turn to coat. Squeeze the charred citrus with your tongs to release the juice and the peels into the dish. Let rest for at least 5 minutes and up to 30. Slice the steak against the grain and serve with the sauce. Season to taste with salt, pepper and sambal oelek.

Steps:

• For the shrimp: Combine all of the ingredients except the shrimp in a medium bowl; whisk together. Add the shrimp and toss to combine. Let marinate in the fridge for 1 to 2 hours, if time allows. Meanwhile, soak the skewers in water so they don't burn on the grill.
• Prepare a grill for medium-high heat or a grill pan for high heat. Thread about 4 shrimp onto each skewer, reserving the marinade for basting. Grill the shrimp until just firm, brushing with the marinade, 1 to 2 minutes per side (up to 3 minutes per side, if using a grill pan).
• For the rice: In a medium pot, melt the butter over medium heat and add the rice and garlic. Cook, stirring, until the rice smells a little nutty and is opaque, 1 to 2 minutes. Add the chicken broth, 1/2 teaspoon salt and 1/2 teaspoon pepper, and increase the heat to high. Bring to a boil, then reduce the heat to low, cover and cook the rice according to the package directions (usually 15 to 25 minutes). Fluff the rice with a fork then fold in the cucumber, cilantro, scallions, olive oil and vinegar. Taste for seasoning.
• Serve the rice with the shrimp skewers.

Steps:

• Combine all ingredients except shrimp in a heavy plastic freezer bag, or in a large, shallow bowl.
• Immerse shrimp in marinade, and refrigerate 30 minutes.
• Skewer shrimp and place on a baking sheet, pouring a little bit of marinade over each skewer.
• Broil 2-3 minutes each side.
• Optional - If you wish to, reserve and strain some of the marinade (prior to adding shrimp) into a small saucepan and bring to a boil, and let it reduce by about 1/4 in volume. This makes a tasty sauce accompaniment and is also good over rice!

Steps:

• Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
• Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade to use while grilling.
• Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
• Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.