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Put Shrimp on Your Menu

Put Shrimp on Your Menu

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I have eaten shrimp three times in the last couple of weeks. That isn't really typical for me during winter, but I was at the beach, and my fiance is allergic to fin-fish, so shrimp was our holiday special ingredient of choice.

Eating healthy should still be delicious.

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I never really thought of shrimp as something to eat when it's cold outside. It has always been something we wait until summer to enjoy in salads, po' boys, or just peel and eat. When it's chilly I automatically think of steak and pork.

Our change of habit really opened my mind to shrimp as a comforting winter food. One dish in particular stood out (twice in one week!): Shrimp and Grits. Warm, rich and comforting, it pairs with any vegetable or just a simple salad. It is also very easy to prepare, and fast! Why did it take me so long to catch on?

Recipe Summary

  • ¼ cup flour
  • salt and pepper to taste
  • 24 large shrimp in shell (21 to 25 per lb), peeled and deveined
  • 2 tablespoons olive oil
  • 2 tablespoons finely chopped shallot
  • 1 large clove garlic, pressed
  • ½ cup Chardonnay wine
  • 1 cup chicken broth, divided
  • 1 tablespoon lemon juice
  • 1 cup heavy cream
  • ½ cup butter
  • 2 tablespoons chopped fresh parsley
  • ¼ cup grated Romano cheese

Place the flour on a rimmed plate, and season with salt and pepper. Toss the shrimp in the flour, and shake off excess. Heat the oil in a large skillet over medium heat cook the shrimp until pink, about 2 minutes per side. Remove shrimp from skillet, and reserve.

Discard all but 1 tablespoon oil from the skillet. Cook the shallots and garlic in the oil until soft, about 2 minutes. Pour in the wine, 1/2 cup chicken broth, and the lemon juice. Simmer for about 5 minutes, or until reduced to about 3/4 cup. Stir in the remaining 1/2 cup of chicken broth and the cream, and simmer until sauce is reduced and thickened slightly, approximately 10 minutes more. Add the butter, and stir until melted.

Return the shrimp to the skillet simmer until heated through, about 3 minutes. Sprinkle with the parsley and Romano cheese before serving.

30 Easy Keto Shrimp Recipes – Low Carb Shrimp Meal Ideas

Shrimp is a great seafood to add to your diet, and fits in perfectly with the keto diet being virtually zero carb. Check out these great Keto Shrimp Recipes for some inspiration for your next dinner.

The great thing about shrimp is how fast they cook, and thankfully plenty of these recipes can be ready in 15 minutes or less, making shrimp the perfect week-night dinner ingredient.

Is Shrimp Keto?

The short answer is yes, you can eat shrimp on keto as they’re virtually zero carb (0.2g per 100g weight!)

However, whilst they’re zero carb, they’re also almost zero fat, with 0.5g or less of fat per 100g. In fact, the only macro they’re packing is protein, with a hefty 24g protein per 100g.

Pairing these protein heavy foods with some healthy fats like olive oil or avocado is a great way to balance your macros and stay in optimal ketosis.

How to Cook Shrimp

The key to cooking shrimp is to avoid overcooking at all costs – these guys go tough and chewy in no time! This takes some experience and judgement but you generally want to make sure they’re cooked through and then stop, more time isn’t going to improve them.

If you’ve bought pre-cooked shrimp (ie: they’re pink rather than blue) then this is extra important – as they’re already cooked they can quickly overcook. These pre-cooked shrimp should be ready to safe eat straight from the packet (hopefully!) so you really just need to heat them through.

If you’ve bought uncooked shrimp (which will likely be a blueish colour) then you want to make sure they’re cooked through and fully turned pink before you think about taking them off the heat.

Microwave Speedy Shrimp Taco Plate

Pat dry the thawed and detailed cooked shrimp. Place in a microwave-safe dish. Cut the lime in half and squeeze the juice of half of the lime over the shrimp. Add the cumin, onion powder and garlic salt to the shrimp and toss to coat. Cover and microwave for 2 minutes or until the shrimp is heated through.

Drain and rinse the black beans. Pour in a microwave-safe dish and stir in the salsa. Cover and microwave for 90 seconds.

Pour half of the cabbage and carrots of the coleslaw mix into a medium-sized bowl. Set aside the sauce for another use. In a medium bowl, mince 1 avocado with the remaining ½ of the lime juice and mix in ¼ cup of the fresh cilantro and the mango.

Warm the tortillas by covering with a damp paper towel in the microwave for 20-30 seconds.

Assemble the plate by placing ¼ of the shrimp in the tortilla topped with the mango, slaw mixture. Serve alongside the black bean topped with a sprinkle of additional cilantro and a little salt to taste.

Garlic Butter Shrimp

Yield: 4 servings

prep time: 10 minutes

cook time: 10 minutes

total time: 20 minutes

An amazing flavor combination of garlicky, buttery goodness – so elegant and easy to make in 20 min or less!


  • 8 tablespoons (1 stick) unsalted butter, divided
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 5 cloves garlic, minced
  • 1/4 cup chicken stock
  • Juice of 1 lemon, or more, to taste
  • 2 tablespoons chopped fresh parsley leaves


  1. Melt 2 tablespoons butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes set aside.
  2. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
  3. Stir in shrimp and gently toss to combine.
  4. Serve immediately, garnished with parsley leaves, if desired.

Did you Make This Recipe?

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In zip-top plastic bag, or plastic container with a lid, mix together oil, adobo, garlic and pepper flakes. Add shrimp, tossing to combine transfer to refrigerator. Chill shrimp at least 15 minutes, or up to 30 minutes.

Remove shrimp from marinade reserve any remaining liquid. Alternately thread peppers, shrimp and lemons on skewers, so that each skewer starts and ends with peppers and contains 4 shrimp pieces. Using pastry brush, brush reserved marinade onto shrimp and vegetables.

Prepare grill to medium-high heat, or heat a heavy-bottomed grill pan over medium-high heat. Place shrimp on hot surface and cook until shrimp turn pink and opaque, flipping once, 3 – 5 minutes.

You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!

Keep Shrimp Stable on the Skewer

If your shrimp slip or spin around the skewer when you try to flip them on the grill, the result could be an unevenly-cooked crustacean and unnecessary frustration. Next time, make sure the shrimp stay put by using two skewers: Simply thread the shrimp with the first skewer and align second alongside to form two parallel lines. Then, grill with ease.

This healthy Swiss Greek baked shrimp recipe is a perfect meal for dinner or as an appetite. The backed shrimp that is made with tomato red color and feta is very tasty and spicy. Overall it’s good.
Get the recipe here.

Spicy Honey Baked Shrimp Recipe great for any type of party dinner item and delicious food dish. Use white pepper, black pepper, chili powder, and chili sauce for a spicy taste, honey in sweet taste is perfect, make that recipe great!
Get the recipe here.

Featured: Chilli Chicken Recipe

Cold Shrimp Pasta Salad

Pasta salads are always there for you. It is so easy to whip some up for the masses right before a potluck, with no hassle storage and transportation. But it is time to give your salad an upgrade and bring in light, summery flavors like fresh dill, lemon, and shrimp! These simple ingredient swaps are sure to make your pasta salad a crowd-pleaser. This quick and easy Shrimp Pasta Salad still comes together in minutes, but will impress your friends and family with its refined, zesty flavor!

I always love finding new pasta salad recipes because they really are the most versatile side dish. The best part is that you can add your own personal touches to your salad, whether it is a certain type of pasta, herb or vegetable! For more inspo, take a look at my Tuscan, Meditteranean, and Mexican pasta salads for more delicious variety!


    1. Combine 3 Tbsp. oil and ramp bulbs in a large skillet. Set over medium heat and cook, tossing occasionally, until bulbs are softened but have not taken on any color, 6𔃆 minutes. Add garlic and ½ tsp. mild red pepper flakes and cook, tossing occasionally, until garlic is softened, about 3 minutes. Add wine and increase heat to medium-high. Let cook, stirring occasionally, until wine is reduced by half, about 2 minutes. Add ramp greens, shrimp, and butter to pan. Season with salt and cook, tossing occasionally, until ramp greens are wilted, shrimp turn pink, and butter is melted, about 3 minutes. Remove skillet from heat. Finely grate zest from lemon half over shrimp, then squeeze in juice.
    2. Transfer shrimp to a platter. Sprinkle with more mild red pepper flakes and drizzle with plenty of oil.

    Make a Better Shrimp Cocktail with These Five Tips

    It's surprisingly easy to ace this classic appetizer.

    It&aposs one of the most classic and most universally loved appetizers and for good reason: shrimp cocktail is elegant and delicious. Shrimp ties with salmon as our favorite seafood, and though it was once reserved for special occasions, today we enjoy this shellfish for dinner on the regular. Yet shrimp cocktail somehow remains singular, associated most frequently with celebratory meals out. Don&apost save shrimp cocktail for the steakhouse dinner! This starter is both quick and simple to make at home, especially when armed with our tips.


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