Time 1h10m Yield 8 Number Of Ingredients 9 Steps:
In a large bowl combine oil, ginger, lime juice, garlic, soy sauce, sugar and red pepper; mix well. Stir in shrimp and cilantro. Cover and refrigerate 1 to 4 hours before serving. Stir occasionally while chilling.
Time 4h10m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
In a large bowl, combine oil, ginger, lime juice, garlic, soy sauce, sugar, and red pepper flakes. Mix well. Stir in the shrimp and cilantro. Cover and refrigerate 4 hours before serving. Stir occasionally while chilling.
Time 1h20m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Prepare your shrimp, and leave in the fridge until you’re ready. Next, mix the rum, brown sugar, cayenne pepper, ground pepper, chopped basil, olive oil, garlic salt and juice from 2 of the limes. Using a chocolate grater, add the zest from the third lime to the mix. Use the juice from the last lime, and add that to the mix as well. Place your shrimp into the liquid, and leave for between 1 - 2 hours. (60 minutes seems to be the magic number for us, because after that, the rum is a little overpowering). Grill on a hot barbeque about 2-3 minutes each side, or until pink. The caramelisation is amazing! In absence of a barbeque, pan frying or broiling is good too. We serve on stir fried vegetables (using the juice from the mix) and pasta. ENJOY!
Time 30m Yield 4 servings. Number Of Ingredients 13 Steps:
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 3-4 minutes. Remove and keep warm. , In the same skillet, heat remaining 1 tablespoon oil. Add cauliflower rice, broccoli slaw, red pepper, onion, adobo, pepper, pepper flakes and salt. Cook, covered, over medium heat until vegetables are crisp-tender, 8-10 minutes. Add pineapple, mango, cilantro and shrimp; heat through. Serve with additional cilantro if desired.
Time 1h Yield 16 Number Of Ingredients 9 Steps:
In large glass or plastic bowl, mix all ingredients except oil. Cover and refrigerate at least 30 minutes but no longer than 4 hours. Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. Arrange shrimp in single layer in pan. Bake uncovered 7 to 8 minutes or until shrimp are pink and firm. Drizzle with oil. Serve hot.
Time 1h10m Yield 8 Number Of Ingredients 9 Steps:
In a large bowl combine oil, ginger, lime juice, garlic, soy sauce, sugar and red pepper; mix well. Stir in shrimp and cilantro. Cover and refrigerate 1 to 4 hours before serving. Stir occasionally while chilling.
More about “caribbean holiday shrimp recipes”
Time 30m Yield 4 servings. Number Of Ingredients 15 Steps:
In a large skillet or wok, stir-fry shrimp in 2 teaspoons oil until shrimp turn pink. Remove and keep warm. In the same skillet, stir-fry broccoli in remaining oil until tender. Add garlic; cook 1 minute longer., Stir in the coconut milk and seasonings. Bring to a boil. Add cabbage; cook 1-2 minutes longer or until cabbage is tender. Remove from the heat; stir in the shrimp, oranges and onions., Soak each spring roll wrapper in cool water for 1 minute; place on a flat surface. Place 1/2 cup shrimp mixture down the center of each wrapper to within 1-1/2 in. of ends., Fold both ends over filling; fold one long side over the filling, then carefully roll up tightly. Place seam side down on serving plates. Serve immediately with rice and sweet-and-sour sauce.
