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Best Broiled Shrimp Recipes


Broiled Shrimp Shopping Tips

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Broiled Shrimp Cooking Tips

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.


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Reviews

I made this as a component of the shrimp and mango salad. The flavor profile was odd and the copious amount of lime juice used in the marinade "cooked" the shrimp during the four-hour bath before it ever made it to the grill. I'm not a big fan of recipes with fuzzy measurements either: the juice from four large limes is quite variable one bunch of cilantro a 3-inch piece of ginger. There's a lot of variability possible.

This was the first time I made anything Indian, but it worked out really well and had a great flavor. I used country style pork ribs that I cut into cubes and threw on my grill pan. Served with Jasmine rice, green beans and zucchini, it was wonderful!

The active time is 20 minutes, but if a recipe takes 4.5 hours, it does not qualify as "quick & easy"! Epicurious, you need to get better at tagging recipes.

I agree with the previous review, the taste was just strange.

I made the tandoori last night and it wasn't a big hit with my family. I made the dish with chicken cutlets, and I found that the marinade gave the chicken a chewy texture, and the flavor was very pungent even though I only marinaded it for two hours.

Excellent flavor and so easy. Made as directed, but doubled recipe to have sauce to pass with dinner. Guests loved it. Used shrimp and boneless skinless chicken thighs.

This was a great weeknight meal. I marinated the chicken for a few hours and grilled it. Our kids that are very picky loved the chicken and ate it all!

Followed the recipe exactly and used store bought Masala. Used chicken breast, cubed and on skewers then BBQɽ. They were fantastic, although I only used a pinch of salt and would be inclined to use a tiny bit more. Served it with Jasmine rice and everyone was pleased. Very nice!

Also good with lamb breast!!

Loved it. Simple, quick, healthy. And there's enough "freedom" in the recipe to experiment, as other reviewers have shown. Thanks a lot

I made it just as specified, using store-bought garam masala. I coated and fried shrimp. At home I would have barbecued, but the vacation rental house where we are does not have a barbecue. I think it would work well on a variety of proteins -- fish, chicken, lamb, even pork tenderloin.

Delicious! I doubled the marinade, and used half for dipping sauce. I made chicken and shrimp.


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437 comments

Damn delicious, indeed! This is a keeper – so much easier than the boiling pots!

OMG! I haven’t tried it yet – I just found this and just found the sheet-pan cooking concept! Shrimp in the house requires the fan on high, windows and doors open, no matter what the weather, and my wife far away from the kitchen. She does like shrimp (breaded is her favorite), but only if I remove the shells and there is minimum to no seasoning. Totally opposite my family.

My family loved shrimp and Maryland Blue Crabs steamed in Old Bay seasoning (Plus?). Uncle had his own Crab Shack with two 4 foot by 4 foot steamers. You start with at least a bushel of Blue Crab, add a couple of shovels of Old Bay to cover, and repeat and don’t skimp on the Old Bay! I believe a dozen were $5.00 at that time (long long ago). Blue crab size are small compared the Dungeness – 2 to 4 crabs per person. Talk about seasoning, the Old Bay plus whatever else he used was caked on- it covered the entire crab!! Lots of finger-lickin’ Good! One brother moved to Seattle and when we visited, he had a bushel of still steaming hot blue crab flown from Maryland to Seattle! Family New Years Eve was at least 5 pounds of spiced shrimp, or more, depending how many attended.

I’m in Seattle now and, don’t get me wrong, I love the Dungeness and King crab, but it was originally a shock to the system when I found it served cold and no spice! My first thought was “NO WAY. Where can I find hot crab loaded with Old Bay?”

And I love my wife, 2 daughters and their families, but they inherited mom’s opinion of spice, smells and messy shells. So, I was looking for a good way to cook the shrimp outside and look what I found.

I’ll still probably need to separate and spice my portion, and do the rest basically plain (well, maybe a little spice) and spend time shelling more shrimp than my own, but with this recipe it will be worth it!


Ingredients

Step 1

Prepare a grill for medium-high heat. Lightly oil grate. Using kitchen shears, snip down back of each shrimp shell along the vein, stopping at the tails. You may end up cutting a little but of the flesh, but the aim here is to make it easy to peel the shell later (if you choose!) without compromising the shrimp’s tenderness. The shells are a protective barrier, so keep them on when grilling.

Step 2

Transfer shrimp to a medium bowl. Add 1 Tbsp. oil, two-thirds of garlic, 1½ tsp. Old Bay, and ¾ tsp. salt and toss to combine. Let sit 10–15 minutes while you prepare the aioli.

Step 3

Whisk egg yolk and remaining garlic in a medium bowl. Finely grate 1 tsp. lemon zest into egg mixture. Whisking constantly, gradually stream in remaining ½ cup oil until thick and pale yellow. Stir in juice of one lemon half. Season well with salt—it should taste really vibrant.

Step 4

Cut remaining lemon in half. Grill shrimp and 3 lemon halves (cut sides down) until shells are golden brown and charred in some spots and flesh is opaque and cut sides of lemons are deeply caramelized, 1–2 minutes.

Step 5

Spread aioli on a platter. Arrange shrimp and charred lemons over. Season lightly with more Old Bay.

How would you rate Grilled Shrimp with Old Bay and Aioli?

I trust Bon Appetit's superb digital content and it has served me well in the past, so I googled the words: ɻon Appetit,' 'shrimp,' and 'Old Bay,' Per usual, this one was a hit. I made a few adjustments after botching the aioli the first time and using my oven instead of a grill to cook the shrimp. Firstly, start with less oil and add it in as you mix. If you have a power handheld mixer, that will be an advantage over hand whisking. Someone recommended cayenne pepper a few comments below so I added some red pepper flakes last minute which added a nice kick. I broiled the shrimp with the oven rack about 5-6 inches away from the broiler for about 2.5 - 3 minutes and it was perfectly cooked. I know I will be making this again in the near future because it was outrageously good.

This was really great! Some people below said to cut the canola oil in the aioli to 1/4 cup, but I found a full 1/2 canola oil worked fine when I added it very slowly. I added a pinch of cayenne pepper to the shrimp as well, which turned out really good! Great recipe.

This was A. MAZE. ING. I braved a thunderstorm to grill these and it was worth it. I used olive oil rather than canola oil and served it with some grilled sourdough bread and it was delicious. WINNER!

Made this recently and it was delicious. The aioli was the perfect complement to the shrimp, and my entire family loved it. The charred lemon slices are so underrated in terms of what they add — don't skip that step, and squeeze some lemon on every bite you take! The perfect summer dinner.

ugh. 1/2 cup of canola to 1 egg yolk? BA's best aioli is 1 egg yolk to 1/4 cup olive oil. my first attempt Molly's aoloi was a mess. cut it back to 1/4 cup but the canola still doesn't thicken like olive oil does . her recipes are honestly hit or miss and this one is a miss with lots of adjustments

Made this tonight! A total hit!

Made this for family this weekend. Was a total hit. It will definitely become another BA go-to recipe.

what sides would be served? And best adult beverage?

i wish that the " print" version would not include a large box of advertisement that prints out as well!

Great recipe and eating with the charred shells on is the way to go.

This is a killer recipe. No modifications absolutely perfect the way it is.


If you don’t have an outdoor grill, don’t fret, you can still enjoy these delicious spicy shrimp! Simply heat a little oil in a skillet or griddle and cook the shrimp in the same way you would on the grill. They will still be delicious, I promise!


Grilled Garlic Butter Shrimp

Yield: 4-6 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

The lemon garlic butter sauce is simply perfect! Pair with a glass of wine and crusty bread for the best 30 min meal ever!

Ingredients:

  • 1/2 cup unsalted butter
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes, or more, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 2 lemons, halved
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Melt butter in a small skillet over medium heat. Stir in shallot, garlic and red pepper flakes until fragrant, about 2 minutes season with salt and pepper, to taste.
  2. Thread shrimp onto skewers season with salt and pepper, to taste. Brush with 2 tablespoons butter mixture.
  3. Preheat grill to medium high heat.
  4. Add skewers to grill, and cook, turning occasionally, until the shrimp are pink and opaque, about 3-4 minutes. Add lemons to grill, cut side down, during the last 2 minutes of cooking time.
  5. Serve immediately, drizzled with remaining butter mixture, garnished with lemons and parsley, if desired.

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Shrimp Enchiladas Recipe

These shrimp enchiladas are probably up there in my top 4 favorite shrimp recipes. They are cheesy, flavorful, and totally different from the usual enchilada. Don’t get me wrong, I like the usual enchiladas too. The cheesy sauce and sweet shrimp set this recipe apart though.

These enchiladas are full of cheesy sauce, shrimp, and some veggies. Some readers have subbed canned mild green chiles for the fresh diced peppers with great success!

Feel free to add more tomato to your enchiladas. I found that one or two tomatoes seems to do the job just fine for me. I use my trusty Victorinox chef knife to chop those veggies right up. (Here’s the knife sharpener I use too.)

I like to cook the onion and shrimp in the coconut oil because the flavors of the shrimp and coconut oil really compliment each other nicely. But butter works great too! Then mix in some of the cheese sauce and fresh tomatoes and you’ve got yourself a yummy shrimp enchilada filling.

In many Mexican style recipes, I like to use the Mexican blend shredded cheese. Super easy, already shredded, and adds some great additional flavor.

Shrimp can be expensive, so I keep an eye out for sales and buy extra to stash in the freezer. Wild Argentine Red Shrimp is a great choice… tender and mildly sweet, this type of shrimp is really awesome in these enchiladas. But whatever you find on sale should work great!

And if you have picky eaters, you can easily use the same sauce and use some leftover chicken for the non-shrimp eaters! Just make some chicken enchiladas with the exact same sauce and they’ll LOVE it!

tool for sauteing and stir-fry. A silicone whisk comes in handy too if you don’t want to scratch up your pans.


Peel and devein shrimp. Blot dry with paper towels and place in a resealable plastic bag.

Combine marinade ingredients together in a bowl or large mixing cup.

Pour mixture over shrimp. Seal bag and place in refrigerator for 20 to 30 minutes, but no longer than that as the acid from the lemon juice will begin to soften the shrimp.

Preheat grill for medium-high heat. Right before placing shrimp on the grill, oil grill grates well-using tongs and paper towels dipped in oil. Make about four passes to create a non-stick surface.

Remove shrimp from bag and discard marinade. Place shrimp on grill and allow to cook for 2 to 3 minutes on each side or until they appear pink and firm all the way around.

Remove from heat and serve immediately with a little extra chopped cilantro or basil on top. Enjoy!

  • Shrimp cook fast enough that you can keep the grill lid up you also need to watch them carefully to prevent overcooking. Remove the shrimp from the grill right as they're done, or even a little before they're ready (the residual heat will finish cooking them).
  • Depending on the style of your grill, it might be easier to thread these jumbo shrimp onto skewers before grilling. Place about 4 to 5 shrimp onto each skewer and cook as instructed. Alternatively, you can place the shrimp with a little bit of the marinade in a tightly sealed aluminum foil pouch and put on the grill for about 10 minutes.
  • Since this marinade would also be great as a sauce to drizzle over the shrimp once they're cooked, consider doubling the recipe, saving half to use when serving.

Recipe Variations

  • If you don't care for cilantro, substitute flat leaf parsley. This recipe will actually work with almost any fresh herb, so replace or add as you please.
  • If you enjoy a little extra spice, add just a dash of cayenne pepper to your marinade. Be careful, however, as more than a dash could be overwhelming.
  • Chopped scallions (green onions) make a nice topping for this dish and can add a touch of elegance.
  • For a taste of down under, try this Australian Shrimp on the Barbie recipe.

How Long to Broil Shrimp in Toaster Oven ?

You can use a toaster oven to broil your shrimp as well. This is just as quick and simple as if you were to broil your shrimp in a regular oven . Be sure to set the toaster oven to broil. Not all toaster ovens have this setting, but most of them should.

Just broil the shrimp for about two minutes without bothering to flip it over partway through. Make sure you set the shrimp in the centre of the rack and close to the door for proper boiling.

Keep in mind that ovens will differ from one another, so the directions I’ve given you here may need to be slightly adjusted for your toaster oven or conventional oven .