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You've just picked up a batch of shrimp from the store, but you're drawing a blank on how to season it. Although you can always settle for simple salt and pepper, there are lots more delicious seasoning combos to choose from—and we're here to walk you through a few of them. Whether you want a buttery garlic sauce, a spicy kick, or a creamy and fresh marinade, you can easily make your shrimp the star of the dish!
Ingredients
- 1 1 ⁄ 2 pounds (680 g) of medium shrimp, peeled and deveined
- 8 tablespoons (113.4 g) of butter
- 5 cloves of garlic, minced
- 1 ⁄ 4 cup (59 ml) of chicken stock
- 2 tablespoons (30 ml) of lemon juice
- Salt and pepper, to taste
Makes 4 servings
- 1 pound (450 g) of medium shrimp, peeled and deveined
- 1 1 ⁄ 2 tablespoons (22 ml) of olive oil
- 1 clove of garlic, minced
- ½ teaspoon (1.05 g) of ground cumin
- ½ teaspoon (1.35 g) of chili powder
- ¼ teaspoon (0.6 g) of onion powder
- ¼ teaspoon (1.5 g) of salt
Makes 2 servings
- 1 1 ⁄ 2 pounds (680 g) of large shrimp, peeled and deveined
- 1 cup (245 g) of plain full-fat yogurt
- 2 tablespoons (30 ml) of lemon juice
- 2 cloves of garlic, minced
- 5 large, fresh mint leaves, chopped
Makes 6 servings
Steps
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Melt 2 tbsp (28.4 g) of butter in a skillet over medium-high heat. Cut the butter into 2 smaller slabs so it melts faster and more evenly on the pan. Move the butter by tilting the pan so it doesn't burn. [1] X Research source
- Standard-sized sticks of butter are 8 tablespoons (113.4 g). Cut the entire stick into 1 tbsp (14.2 g) sections to make it easier to use throughout the recipe.
- Work with butter or any preferred substitute you have.
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Cook the shrimp in the butter for 2-3 minutes. Stir the shrimp occasionally with a spatula or wooden spoon so they cook evenly. The shrimp will turn pink when they are finished cooking. Set them aside on a hot plate when they're finished. [2] X Research source- Make sure your shrimp is peeled and deveined . These parts are inedible and will affect the overall flavor.
- If your shrimp is frozen, allow it to thaw before you start cooking it.
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Add 5 cloves of minced garlic along with the lemon juice and chicken stock. Stir the garlic in with 2 tablespoons (30 ml) of lemon juice and 1 ⁄ 4 cup (59 ml) of chicken stock in the skillet. Make sure they are thoroughly mixed. [3] X Research source
- You can either mince garlic at home or purchase a jar of minced garlic from your local grocery store.
- Replace chicken stock with any other stock you prefer, such as vegetable or seafood.
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Bring the marinade to a boil, then reduce it to a simmer for 2 minutes. Turn the heat to high and allow the mixture to start boiling. Once it reaches temperature, turn the heat down to medium-low so it simmers. The marinade will reduce by half in about 2 minutes. [4] X Research source
- Continue stirring the marinade so it cooks evenly.
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Stir in 1 tbsp (14.2 g) of butter at a time until you've added 6 tbsp (85.2 g). Drop in the slab of butter and stir it until it completely melts in the marinade. Continue adding butter 1 slab at a time until you've used the full stick. [5] X Research source
- The butter will add creaminess to your marinade so the flavor isn't too heavy.
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Put the shrimp in the marinade and coat them evenly. Put the cooked shrimp back in the skillet and stir them with a spoon. Once they are coated in the marinade, serve them on a warm plate. [6] X Research source
- Top the shrimp with a garnish of fresh parsley leaves if you want.
- Store any leftovers in the fridge in an airtight container for up to 3 days.
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Combine the ingredients in a mixing bowl with a whisk. Pour the olive oil into the bowl first, then add the minced garlic, cumin, chili and onion powder, and salt. Use a whisk to thoroughly mix the spicy marinade together. [7] X Research source
- You can either purchase minced garlic from the grocery store or mince it yourself with a knife at home.
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Toss the shrimp until they are completely coated. Place the raw shrimp in the bowl and mix them in the marinade until they are completely coated. Use your hands to toss the shrimp in the sauce. [8] X Research source
- Make sure your shrimp are completely thawed if you purchased them frozen.
- Wash your hands after handling raw seafood.
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Cover the bowl and let them refrigerate for up to 24 hours. Put a lid or a layer of plastic cling wrap on top of the bowl and keep it in the refrigerator. Let the shrimp rest in the marinade for at least 10 minutes so they absorb the flavor. [9] X Research source
- The shrimp can be marinated for a full day before cooking them.
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Cook the shrimp in a skillet over medium heat for 5 minutes. When you're ready to make your meal, heat the skillet to a medium heat for 2 minutes before putting your shrimp in. Let them cook until they are pink. [10] X Research source
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Serve the shrimp while they are hot. Put the shrimp onto a warm plate so they don't lose any heat before you eat them. Squeeze a bit of fresh lime juice on the shrimp to add some zest and extra flavor. [11] X Research source
- Store any leftovers in the fridge for up to 5 days in an airtight container.
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Chop the mint leaves. Roll the leaves into cylinders and use your chef's knife to cut them into small pieces. Continue to cut the mint leaves from opposite sides until they are finely chopped. [12] X Research source
- Remove most of the stems if you can since they could have a bitter flavor.
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Whisk together the yogurt, lemon juice, garlic, and mint. Pour the yogurt and the lemon juice in first, followed by the garlic and the mint leaves. Use a whisk or a mixing spoon to combine all of the ingredients thoroughly. [13] X Research source
- Make sure to scrape the sides of the bowl to mix in any of the ingredients that you may have missed.
- Use minced garlic from the store or mince your own at home.
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Coat the shrimp in the mixture for at least 30 minutes before cooking them. Place the raw shrimp in the yogurt mixture and mix it together with your hands. Once they are thoroughly coated, place them in the fridge for 30 minutes to chill before you cook them. [14] X Research source
- Make sure any frozen shrimp is completely thawed before you mix them in with the marinade.
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Skewer through the thickest part of the shrimp. Thread the shrimp onto the skewers so there are 6 to 8 pieces of shrimp on each piece. Keep them on a large baking sheet you can easily carry out to your grill. [15] X Research source
- Leave the excess yogurt marinade on the shrimp since it will drip and cook off on the grill.
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Place your skewers on the grill so they're 2 in (5.1 cm) apart. Make sure your grill is completely heated before you place your skewers on it. Keep the skewers over direct heat so they can cook thoroughly. [16] X Research source
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Grill each side of the shrimp for 2 minutes. Use a pair of tongs to flip the skewers over. As they cook, the meat should look pearly white and the outside skin will turn pink. Once the shrimp are cooked, set them aside on a baking sheet and cover them so they retain heat. [17] X Research source
- Let the shrimp get a little char from the grill to add to the flavor.
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Serve the shrimp while they're hot. Eat them while they are still on the skewer or remove them from the skewer to place them on a plate. Enjoy them with a fresh salad or roasted vegetables. [18] X Research source
- Leftover shrimp can be kept in the fridge for up to 3 days after you cook them.
- If you want to make a dish more flavorful and avoid salt, use spices and dried herbs. [19] X Research source
- You can use fresh citrus zest and juice. [20] X Research source
- Or use cooking methods that add a lot of flavors, like roasting or sauteing with olive oil and garlic.
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Tips
- Experiment with different spices and flavors you like to create a whole new shrimp seasoning.Thanks
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Warnings
- Make sure your shrimp's flesh is opaque and pearly white before you eat it . Undercooked shrimp can make you sick. [21] X Trustworthy Source FoodSafety.gov Online portal combining food safety information from the U.S. Food and Drug Administration, the Food Safety and Inspection Service, and the Centers for Disease Control and Prevention Go to sourceThanks
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Things You'll Need
Garlic Butter Shrimp
- Skillet
- Stove
- Spatula or wooden spoon
- Hot plate
- Measuring cups and spoons
Spicy Shrimp
- Mixing bowl
- Whisk
- Lid or plastic cling wrap
- Skillet
- Stove
Yogurt Marinated Grilled Shrimp
- Cutting knife
- Cutting board
- Mixing bowl
- Whisk
- Wooden skewers
- Baking sheet
- Grill
References
- ↑ https://damndelicious.net/2014/04/11/garlic-butter-shrimp/
- ↑ https://damndelicious.net/2014/04/11/garlic-butter-shrimp/
- ↑ https://damndelicious.net/2014/04/11/garlic-butter-shrimp/
- ↑ https://damndelicious.net/2014/04/11/garlic-butter-shrimp/
- ↑ https://damndelicious.net/2014/04/11/garlic-butter-shrimp/
- ↑ https://damndelicious.net/2014/04/11/garlic-butter-shrimp/
- ↑ https://gimmedelicious.com/2016/03/10/all-purpose-spicy-shrimp-skillet/
- ↑ https://gimmedelicious.com/2016/03/10/all-purpose-spicy-shrimp-skillet/
- ↑ https://gimmedelicious.com/2016/03/10/all-purpose-spicy-shrimp-skillet/
- ↑ https://gimmedelicious.com/2016/03/10/all-purpose-spicy-shrimp-skillet/
- ↑ https://gimmedelicious.com/2016/03/10/all-purpose-spicy-shrimp-skillet/
- ↑ https://www.thespruceeats.com/how-to-cut-mint-into-a-chiffonade-2215813
- ↑ https://www.thekitchn.com/how-to-grill-juicy-flavorful-shrimp-244714
- ↑ https://www.thekitchn.com/how-to-grill-juicy-flavorful-shrimp-244714
- ↑ https://www.thekitchn.com/how-to-grill-juicy-flavorful-shrimp-244714
- ↑ https://www.thekitchn.com/how-to-grill-juicy-flavorful-shrimp-244714
- ↑ https://www.thekitchn.com/how-to-grill-juicy-flavorful-shrimp-244714
- ↑ https://www.thekitchn.com/how-to-grill-juicy-flavorful-shrimp-244714
- ↑ https://foodal.com/knowledge/herbs-spices/guide-reference/
- ↑ https://foodal.com/knowledge/herbs-spices/guide-reference/
- ↑ https://www.foodsafety.gov/keep/charts/mintemp.html
About This Article
Article Summary
X
While shrimp will turn out tasty with a simple salt and pepper seasoning, you can add some extra flavor with garlic and butter. To make basic garlic butter shrimp, start by melting 2 tablespoons of butter in a skillet over medium-heat. As the butter melts, tilt the pan so it spreads out and doesn’t burn. Then, pour peeled shrimp into the skillet and cook them in the butter for 2 to 3 minutes. When the shrimp turn pink, take them out of the skillet onto a plate. From there, add minced garlic, lemon juice, and chicken stock to the skillet and let it simmer for 2 minutes. Stir in 1 tablespoon of butter at a time until you’ve added 6 tablespoons and coat the shrimp in the marinade. For more tips, like how to make spicy shrimp, read on!
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