Air Fryer Shrimp

 

1 lb. shrimp (med – jumbo)

2 tsp. avocado oil

½ tsp. garlic powder

¼ tsp. paprika

½ tsp. Italian seasoning

½ tsp. salt

¼ tsp. black pepper

 

Cleaning the shrimp by removing shells and veins. Run under tap water, then pat dry with a paper towel.

Mix oil with seasoning in a small bowl.

Brush shrimp with seasoning mixture on both sides.

Arrange shrimp in an air fryer basket or rack, in a single layer.

Cook at 400° for 8 minutes (no need to turn them).

Serve.

This recipe can be found here.

Coconut Curry Shriimp

2 Tbsp. salted butter

1½ lbs. raw shrimp

4 cloves garlic, minced

1 medium onion, finely diced

1 Tbsp. curry powder

1 (13½ oz.) can coconut milk (A Taste of Thai)

2 Tbsp. honey

¼ tsp. kosher salt

Juice of 1 lime

12 fresh basil leaves, chopped

Hot sauce, as needed, 

Cooked basmati rice

Heat the butter in a large non-skillet over medium-high heat. Add the shrimp and cook, turning them over halfway through, until fully cooked, 2 to 3 minutes. Remove to a plate and set aside.

Add the garlic and onions to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium-low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently. Add the shrimp to the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2 to 3 minutes. Taste the sauce and add more salt, lime juice or honey, depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)

Serve the shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. 

You can find the recipe here.

Italian Lemon Shrimp

Shrimp

1 stick butter

1 lemon

1 pkg Italian Dressing Seasoning

Melt 1 stick of butter in pan.

Slice lemon and layer on top of melted butter.  Place a layer of fresh shrimp on top.  Sprinkle seasoning evenly over shrimp.

Bake at 350° for 15 minutes.

Serve

This recipe was found on facebook with no attribution

Cilantro Lime Shrimp Wraps

(I forgot to take a photo of the entire wrap)

1 lb. medium shrimp, peeled and deveined

2 tsp. ground cumin

Juice of 1 lime

2 Tbsp. freshly chopped cilantro, plus more for garnish

2 cloves garlic, minced

3 tbsp. extra-virgin olive oil, divided

Kosher salt

Freshly ground black pepper

Romaine lettuce, for serving

1 avocado, thinly sliced

¼ cup sour cream, for serving

In a large bowl, stir together shrimp, cumin, lime juice, cilantro, garlic, and 2 tablespoons oil and season with salt and pepper. Toss until combined, then let marinate in the fridge 10 minutes.

In a large skillet over medium heat, heat remaining tablespoon oil. Add shrimp and marinade cook until pink, 2 minutes per side.

Assemble wraps: Add shrimp and avocado to lettuce, drizzle with sour cream, and garnish with cilantro.

Shrimp and Tomato Sheet Pan Supper

1 lb. Jumbo Shrimp, Peeled and Deveined

2 cups Cherry Tomatoes

4 cloves Garlic, Very Thinly Sliced

Olive Oil, For Drizzling

Salt and Pepper, to taste

1 whole Lemon, Halved

Preheat the oven to 400°

Put the shrimp, cherry tomatoes and garlic on a rimmed baking sheet, then drizzle with olive oil and toss. Season with salt and pepper.

Roast until the shrimp are opaque and the tomatoes begin to burst, 10 to 12 minutes. Finish with a generous squeeze of lemon.

Serve with salad, bread, or pasta!

This recipe can be found here.