Anyone have any good shrimp recipes?

I never do anything but boil them and dip in cocktail sauce...boring, but delicious!

My husband and I make Jerk Shrimp (like the Jamaican Jerk) all the time. We use a dry rub Jamaican Jerk seasoning. I put the shrimp in a skillet on medium high heat and about 1/4 cup water. Then I spray the shrimp with a little bit of spray butter, and sprinkle on as much of the seasoning as you would like. Then cook for about 7 minutes. Put them in a serving dish and squeaze some lemon juice over them and enjoy!

I like Shrimp Fra Diavolo. Make sure your ingredients are pure and low cal and its a great low cal dish.

this entire recipe has around 800 calories. that's for ALL of it.
1lb raw shrimp, peeled deveined, ect.
2 shots (about 4-6oz) tequila
2 limes, zested and juiced
1 tbsp garlic
1 tbsp cilantro (opt)

Marinate for 30min, and then sautee or grill the shrimp. You can also baste the shrimp while they're cooking with the sauce.
YUM!!!

Shrimp with Cilantro and Lime Cal 185 per serving makes 4 servings

1 lime
1 3/4 pounds large Shrimp, peeled and deveined
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1 Tablespoon olive oil
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon fresh ground blk pepper

1. grate 1 tsp line rind; set aside. Squeeze 2 tbsp lime juice into a large bowl. Add shrimp and next 3 ingredients, tossing well to coat.
2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture; cook 4 min. or until shrimp are done, stirring frequently. Remove from heat; stir in reserved lime rind, cilantro, salt and pepper.

Where is Bubba when you need him? (lol cheesy Forest Gump humor)

Spicy Chipotle Shrimp Salad

Shrimp salad is an easy make-ahead meal. For a kid-friendly twist, substitute diced red bell pepper for the chiles.

Total: 30 minutes

Yield: 4 servings

Ingredients
1 1/2 pounds peeled and deveined large shrimp
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
1/4 cup finely chopped celery
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
3 tablespoons canola mayonnaise
1 tablespoon chopped chipotle chile, canned in adobo sauce
2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
8 Boston lettuce leaves

Preparation
1. Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper. Coat pan with cooking spray. Add half of shrimp to pan; cook 2 minutes on each side or until done. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.

2. Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin). Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture.

Nutritional Information
Calories:
235
Fat:
10.9g (sat 0.9g,mono 3g,poly 6.2g)
Protein:
29.2g
Carbohydrate:
3.2g
Fiber:
0.8g
Cholesterol:
219mg
Iron:
3.8mg
Sodium:
400mg
Calcium:
87mg

Tandoori Shrimp Spring Rolls with Pineapple Sauce

Yield: 6 servings (serving size: 1 spring roll and 2 tablespoons sauce)

Ingredients
Rolls:
1 tablespoon finely chopped peeled fresh ginger
1/2 teaspoon crushed red pepper
1/2 teaspoon ground turmeric
1 pound medium shrimp, peeled and deveined
2 garlic cloves, minced
1 (8-ounce) carton plain fat-free yogurt
2 teaspoons olive oil
2 cups finely shredded napa (Chinese) cabbage
1 1/2 cups fresh bean sprouts
1/2 cup cooked skinny rice stick noodles (about 1 ounce uncooked py mai fun)
1/4 cup chopped green onions
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1 tablespoon cornstarch
1 tablespoon water
6 (8-inch) round sheets rice paper
Sauce:
1/3 cup pineapple preserves
1/4 cup orange juice
1 tablespoon red wine vinegar
1 tablespoon low-sodium soy sauce
2 teaspoons prepared horseradish
1 teaspoon dark sesame oil
Green onion strips (optional)

Preparation
To prepare rolls, combine first 6 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Remove shrimp from bag, discarding marinade.

Heat olive oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 4 minutes or until done. Stir in cabbage and next 5 ingredients (cabbage through salt); cook 2 minutes, stirring occasionally. Combine cornstarch and 1 tablespoon water in a small bowl. Stir cornstarch mixture into shrimp mixture; cook 1 minute or until slightly thickened.

Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish. Let stand for 30 seconds or just until soft.

Place the sheet on a flat surface. Arrange about 1/2 cup shrimp mixture to cover half of sheet, leaving a 1/2-inch border. Fold sides of sheet over filling; starting with filled side, roll up jelly-roll fashion. Gently press seam to seal; place, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining sheets and shrimp mixture. Cut each roll in half crosswise.

To prepare sauce, combine pineapple preserves and remaining ingredients in a small bowl, stirring with a whisk. Serve with spring rolls. Garnish with green onion strips, if desired.

Nutritional Information
Calories:
240 (17% from fat)
Fat:
4.4g (sat 1g,mono 1.8g,poly 1g)
Protein:
20.1g
Carbohydrate:
30.2g
Fiber:
1g
Cholesterol:
117mg
Iron:
2.6mg
Sodium:
448mg
Calcium:
151mg