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Grilled Shrimp Panzanella

Grilled Shrimp Panzanella

Makes: 10 servings

Yield: 16 cups

Prep: 40 mins

Grill: 14 mins

Chill up to 2 hours



•  1 1/2 pound large fresh or frozen shrimp with tails, peeled and deveined

•  3/4 cup olive oil

•  1/2 cup white balsamic vinegar or balsamic vinegar

•  3 tablespoons lemon juice

•  2 cloves garlic, minced

•  3/4 teaspoon salt

•  3/4 teaspoon freshly ground black pepper

•  2 large red and/or yellow sweet peppers, halved and seeded

•  2 medium zucchini, halved lengthwise

•  1 pound loaf ciabatta bread, cut into 1-inch-thick slices

•  4 roma tomatoes, halved

•  1/2 cup coarsely chopped fresh basil (optional)

•  1/2 cup coarsely chopped fresh parsley (optional)

•  1/2 cup Kalamata olives, pitted and halved (optional)



1.  Thaw shrimp, if frozen. In a medium bowl combine oil, vinegar, lemon juice, garlic, salt, and black pepper. Thread shrimp onto six 12-inch wooden skewers.* Brush shrimp with about 3 tablespoons of the oil mixture, reserving the remaining mixture.

2.  For a charcoal or gas grill, grease grill rack. Place skewers on the grill rack directly over medium heat. Cover and grill for 4 minutes or until shrimp are opaque, turning once halfway through grilling. Remove from grill; set aside on a large baking sheet.

3.  Brush sweet peppers and zucchini with oil mixture. Add to grill. Cover and grill about 8 minutes or until crisp-tender and lightly charred, turning once halfway through grilling. Remove from grill; set aside on a large baking sheet.

4.  Brush bread slices and tomatoes with some of the reserved oil mixture. Add to grill. Cover and grill about 2 minutes or until bread is lightly toasted and tomatoes are softened, turning once halfway through grilling.

5.  Remove shrimp from skewers and transfer to a very large bowl. Cut sweet peppers, zucchini, and bread into 1-inch pieces; add to bowl. Drizzle with any remaining oil mixture. If desired, add basil, parsley, and olives; toss to combine.

6.  Serve salad immediately or chill for up to 2 hours.


from the test kitchen*Tip:

• Soak wooden skewers in water for at least 30 minutes before using.


Nutrition facts (Grilled Shrimp Panzanella):

• Servings Per Recipe 10,

• cal. (kcal) 331,

• Fat, total (g) 18,

• chol. (mg) 88,

• sat. fat (g) 3,

• carb. (g) 29,

• Monosaturated fat (g) 12,

• Polyunsaturated fat (g) 2,

• dietary fiber (g) 2,

• sugar (g) 6,

• protein (g) 14,

• vit. A (IU) 1409,

• vit. C (mg) 62,

• Thiamin (mg) 0,

• Riboflavin (mg) 0,

• Niacin (mg) 2,

• Pyridoxine (Vit. B6) (mg) 0,

• Folate (µg) 44,

• Cobalamin (Vit. B12) (µg) 1,

• sodium (mg) 761,

• Potassium (mg) 347,

• calcium (mg) 71,

• iron (mg) 2,

• Percent Daily Values are based on a 2,000 calorie diet


Source: BHG



Spinach Salad with Grilled Shrimp


An Asian-flavored vinaigrette with an orange juice kicker is the secret to this simple salad, while ginger and cumin give the shrimp skewers nice spice. Since the shrimp only cooks for three minutes, this recipe gives you a good chance to try a grilled dessert after dinner.

You can add a piece of crusty bread to make this simple salad a complete meal.

Yield: 6 servings (serving size: 1 1/3 cups salad and 1 shrimp skewer)





•  2 tablespoons rice vinegar

•  2 tablespoons fresh orange juice

•  1 1/2 tablespoons extravirgin olive oil

•  1 tablespoon honey

•  1 tablespoon low-sodium soy sauce

•  1/2 teaspoon grated peeled fresh ginger

•  1/2 teaspoon salt

•  1/8 teaspoon crushed red pepper


•  2 teaspoons extravirgin olive oil

•  1 teaspoon grated peeled fresh ginger

•  1/2 teaspoon ground cumin

•  1/4 teaspoon salt

•  1/4 teaspoon black pepper

•  2 garlic cloves, minced

•  2 pounds large shrimp, peeled and deveined

•  Cooking spray



•  8 cups baby spinach (about 8 ounces)

•  2 cups thinly sliced shiitake mushroom caps (about 4 ounces)

•  3/4 cup thinly vertically sliced red onion



1.  Prepare grill.

2.  To prepare dressing, combine first 8 ingredients in a large bowl; stir well with a whisk. Set aside.

3.  To prepare shrimp, combine 2 teaspoons olive oil and next 6 ingredients (through shrimp) in a large bowl; toss well. Thread about 5 shrimp onto each of 6 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 3 minutes or until done.

4.  To prepare salad, add spinach, mushrooms, and onion to vinegar mixture; toss gently to coat. Serve with shrimp skewers.



Caprial and John Pence, Cooking Light




Source: CookingLight


Jerk-Spiced Shrimp


Season fresh shrimp with a homemade jerk seasoning mix and grill over medium-high heat for three minutes on each side. Serve with a sweet fruit salsa made from chopped pineapple, chopped cucumber, sliced red onion, chopped cilantro, and cider vinegar.

Yield: 4 servings (serving size: 2 skewers)

Total: 40 Minutes



•  1 tablespoon sugar

•  1 tablespoon paprika

•  1/2 teaspoon salt

•  1/2 teaspoon garlic powder

•  1/2 teaspoon ground red pepper

•  1/4 teaspoon ground thyme

•  1/8 teaspoon ground allspice

•  2 tablespoons olive oil

•  1 1/2 pounds peeled and deveined large shrimp

•  Cooking spray



1.  Prepare grill to medium-high heat.

2.  Combine first 7 ingredients. Combine oil and shrimp in a large bowl; toss well to coat. Sprinkle spice mixture over shrimp; toss to coat. Thread shrimp evenly onto 8 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 6 minutes or until done, turning once.

3.  Fruit salsa: Combine 2 cups chopped fresh pineapple, 1/2 cup chopped cucumber, 1/2 cup vertically sliced red onion, 2 tablespoons chopped fresh cilantro, and 2 teaspoons cider vinegar.


Cooking Light



Source: MyRecipes



Barbecued Lime Shrimp and Corn


With virtually no cleanup, cooking a meal in foil over the fire is simple. Buy premade foil oven bags, or fashion your own from heavy-duty aluminum foil. Then toss the bag directly on the coals. If you skip the couscous, soak up the juices with French bread.

Yield: 4 servings (serving size: 5 ounces shrimp, 2 pieces corn, and 1 cup couscous)



•  1/3 cup fresh lime juice

•  1/4 cup fresh orange juice

•  2 tablespoons low-sodium soy sauce

•  2 tablespoons honey

•  2 garlic cloves, minced

•  2 teaspoons grated peeled fresh ginger

•  2 tablespoons sugar

•  1 teaspoon ground coriander seeds

•  1/4 teaspoon black pepper

•  2 ears corn, each cut crosswise into 4 pieces

•  1 1/2 pounds large shrimp, peeled and deveined

•  4 cups cooked couscous



1.  At home, combine the first 9 ingredients in a heavy-duty, zip-top plastic bag, and seal. Place the corn, shrimp, and couscous in separate heavy-duty zip-top plastic bags, and seal bags. Place the shrimp in cooler.

2.  At campsite, place lime mixture, corn, and shrimp in foil oven bag. Place directly on hot coals (or in a 450° oven if at home); cook 10 minutes. Serve over couscous.


Corinne Humphrey, Cooking Light



Source: Cooking Light