I made this as part of a Full Taco Buffet table, I also had taco meat, marinated pulled chicken, seasoned refried beans and all the toppings you could imagine. The shrimp disappeared quickly!
If you can marinate the shrimp over night in the fridge, that would be ideal, but you can get away with marinating them for two – three hours in the refrigerator. Shrimp response to marinades pretty quickly.
While this recipe is intended to use the full 2LB bag of shrimp for an appetizer or large family dinner. You can cut it down as you wish. Left overs are still yummy for a few days!
- 2 LB Large RAW Shrimp (~35 count), defrosted, deveined and peeled. (If you use frozen, you can quickly defrost them by putting them in a colander and running them under water for a few minutes. I toss them often while the water is running)
- 6 Cloves Garlic Crushed, roughly chopped
- 1 TBS Lime Juice (I don’t use too much lime juice in the marinade, as the acidity can cook the shrimp)
- 1 TBS lime Zest (this will give it some lime flavor without cooking it)
- 1/4 cup Dry White Wine
- 3 TBS Olive Oil
- 2 TBS Seafood Seasoning (old bay or Seafood Rub )
- 4 TBS extra virgin olive oil
- 3 cloves garlic, minced
- 2 TBS Lime Juice (juice of 2 – 3 limes)
- 2 TBS chopped fresh cilantro
- fresh ground pepper
- Rinse and pat dry the shrimp.
- In a gallon zip lock bag, mix in the Marinade ingredients and squish around to mix well.
- Add in the shrimp, remove the air and zip the bag. Squish the shrimp around in the bag to be sure all the shrimp is coated with the seasoning. Place it in the fridge for a minimum of 2 hours or over night.
- Prepare the Vinaigrette: In a medium saute pan, heat the olive oil and garlic over low heat. You do not want to saute the garlic, but you want it to be soft and take a little of the sharp edge off. Cook the garlic for about 5 minutes, or until the garlic is soft. Remove the pan from the heat and pour the oil and garlic mixture in a bowl to cool. Let cool until it comes to room temperature (about 10 – 15 minutes).
- While the oil is cooling off, cook the shrimp. Remember, Shrimp cooks very fast so me sure to watch it while you cook and pull it out of the pan as soon as it is ready. Have a large bowl ready next to the stove, and place a large saute pan on the stove over med-high heat.
- When the pan is hot, about 1 minute, add in the shrimp (you may need to do in batches) with the marinade into the pan. Let the shrimp sear on one side, and as it turns pink, flip it over and do the same to the other side. It is about 1.5 minutes per side for large shrimp. Note: use tongs, not a spoon or spatula. You really need to be able to turn each shrimp over to ensure it is properly cooked. Not sure if it is cooked? Pull one out and cut it in half. The middle should be white not clear or opaque. Then give it a quick try!
- When the shrimp is done, nicely pink on both sides, pull out the shrimp and put into the bowl. (It will continue to cook slightly once you remove it from the stove). Toss any remaining marinade left in the pan.
- Finish the vinaigrette: In the bowl with the olive oil and garlic, add in the remaining vinaigrette ingredients, whisk until it is well blended then pour over the shrimp and toss.
To serve – you can just put them on a serving platter with toothpicks and watch them dissapear. They can be room temp or even slightly chilled if you make the day in advance.
- Use them to make shrimp tacos or burritos
- Toss with Pasta for a great meal
- Top a salad good on any kind of salad, caesar salad comes to mind
- Add to Rice Pilaf or Risotto
- Dice them up, and toss with mayo, finely diced celery, red onion, bell peppers for a Shrimp Salad Sandwich