1.Garlic Shrimps Recipe:
Butter 2 tablespoons in a large skillet over medium high heat.
Shrimps, salt and pepper, to taste.
Add garlic to the skillet, and cook, stirring frequently,
until fragrant, about 5 minute. ...
Stir in shrimp and gently toss to combine.
Serve, with garnished, parsley leaves,mayoonaise..
2.Shrimps Cook in the Oven:
Heat the oven to 350°F.
Place the shrimp on a baking sheet and toss with the olive oil, salt, pepper and garlic.
Roast for 7-9 minutes, or until the shrimp are pink and just cooked through. Add the butter directly on the hot baking sheet and stir until melted.
3. spice shrimps:
Jumbo Size Shrimps. Heat butter in large non-stick pan. Add the garlic and ginger, and after 2 minutes add all the spices and turn the heat up, stirring into the buttery sauce. After about 1 minute add the jumbo shrimps and cook on either side until they turn pink (2-4 minutes). Season with salt and a little pepper. Just before turning off the heat, add the chopped parsley and stir in so it wilts in the pan. Turn off the heat and add the lemon juice to the hot pan, stirring in one last time.
4. Garlic Butter Shrimps:
Add shrimp, salt and pepper, to taste. Cook, stirring ccasionally, until pink, about 2-3 minutes; set aside.Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.Stir in shrimp and gently toss to combine.Serve immediately, garnished with parsley leaves, if desired.
5. GRILLED SHRIMPS:
1tablespoonsliced garlic,1teaspoon paprika, 1 tablespoon lemon juice,1 table spoon salt,1 tea spoon black pepper,1 table spoon brown sugar,1⁄2teaspoon red chilli
2 table spoon olive oil
Mix all ingredient in a bag and marinate for 20 minutes in the refrigerator. Prepare grill to high heat and grill for 5-6 minutes turning to ch.ar all sides
6. CHILLI SHRIMPS SOUP:
Combine coconut milk, ginger and chili paste in a saucepan and bring to a boil. Add shrimp, reduce heat, and simmer for 3 minutes, or until shrimp is cooked through. Remove shrimp with a slotted spoon.Combine flour and soy sauce in a small bowl, and stir with a whisk, then add to coconut milk in saucepan.Add tomatoes, green onion, lime juice and sugar, then bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes until mixture thickens slightly, stirring occasionally.Stir in mushrooms and cook for 2 minutes.Return the shrimp to the pan and cook until thoroughly heated. and know serve it
7. SIMPLE GARLIC SHRIMP:
Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.