Shrimp Recipe

Name: Connecticut Food and Beverage Trucks LLCs Shrimp Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 24 count large shrimp (peeled and deveined, tails on); 2 tbs extra-virgin olive oil; 2 tbs fresh lemon juice; 3 cloves garlic (minced); 1 tsp smoked paprika; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp red pepper flakes; 2 tbs fresh parsley (finely chopped); 2 tbs butter; 1 cups plain Greek yogurt; 2 tbs mayonnaise; 1 tsp lemon zest; 1 tbs lemon juice; 1 cloves garlic (minced); 1 tsp honey; 1 tsp hot sauce (optional); 0.5 tsp salt; 0.25 tsp black pepper; 6 count lemon wedges; 24 count toothpicks or small skewers

Inspired by Connecticut Food and Beverage Trucks LLC

Time30m

Serves6

Make Shrimp Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Shrimp

24 count large shrimp (peeled and deveined, tails on)

2 tbs extra-virgin olive oil

2 tbs fresh lemon juice

3 cloves Garlic (minced)

1 tsp Smoked paprika

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp Red pepper flakes

2 tbs fresh parsley (finely chopped)

2 tbs Butter

Citrus-Garlic Dipping Sauce

1 cups plain Greek yogurt

2 tbs Mayonnaise

1 tsp Lemon zest

1 tbs ReaLemon lemon juice

1 cloves Garlic (minced)

1 tsp Honey

1 tsp hot sauce (optional)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

To Serve

6 count lemon wedges

24 count toothpicks or small skewers

Method

Shrimp

Prep shrimp

Pat the shrimp dry with paper towels. If not already done, peel and devein, leaving tails on for presentation. Place shrimp in a medium bowl.

Make marinade

Add 2 tbs olive oil, 2 tbs fresh lemon juice, 3 cloves minced garlic, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp red pepper flakes to the bowl with shrimp. Toss until each shrimp is coated. Let marinate at room temperature for 10–15 minutes (no more than 30 minutes) or refrigerate for up to 30 minutes.

Cook shrimp

Heat a large skillet over medium-high heat. Add 2 tbs butter and let it foam. Add shrimp in a single layer (work in two batches if necessary). Cook undisturbed for 1.5–2 minutes until the underside turns pink and begins to brown. Flip and cook another 1–2 minutes until opaque and just cooked through (internal temp ~120–125°F / 49–52°C). Remove shrimp to a plate.

Finish and garnish

Return all shrimp to the pan for 30 seconds with any accumulated juices, toss to coat. Remove from heat, sprinkle with 2 tbs finely chopped fresh parsley and an extra squeeze of lemon juice to brighten. Transfer to a serving platter and insert toothpicks or small skewers into each shrimp if desired.

Citrus-Garlic Dipping Sauce

While shrimp rests, combine 1 cup Greek yogurt, 2 tbs mayonnaise, 1 tsp lemon zest, 1 tbs lemon juice, 1 clove minced garlic, 1 tsp honey, and 1 tsp hot sauce (if using) in a small bowl. Whisk until smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or sweetness with extra lemon juice or honey as needed. Chill until serving.

To Serve

Arrange the cooked shrimp on a platter with lemon wedges and the dipping sauce in a small bowl. Offer toothpicks or small skewers so guests can pick up shrimp easily. Serve immediately while shrimp are warm.