Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins are moist and rich muffins that are loaded with flavor from rich chocolate and shredded zucchini!  They will be a huge hit and will give you a great way to use all that zucchini from your garden!

Turning nutritious zucchini into a chocolate treat is easier than you think! Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Frosting and Chocolate Zucchini Brownies with Chocolate Cream Cheese Frosting are two more delicious chocolate and zucchini recipes you’ll love!

Chocolate Chip Zucchini Muffins

Muffins are a MUST have in our house! They are quick and easy to make and eat. The soft and fluffy texture and crave-worthy flavors are everyone’s favorite.  These chocolate chip zucchini muffins are a healthier version that we all enjoy for breakfast on repeat over the summer!  This is a great way to use up zucchini from the garden and a bonus alternative to sugary morning breakfasts.

On top of their fantastic flavors and texture, these chocolate chip muffins are so easy to make!  They come together in no time.  These are so good, you will want to double or triple this recipe once you see what a huge hit they are!  Having some of these muffins made ahead and stored in the freezer will save you time later and make your mornings easier.  They can be reheated in the microwave, and the warm melted chocolate chips are so delicious and satisfying.  Your entire family will be happy and full!

Zucchini Muffin Ingredients:

This family friendly chocolate chip muffin is crowd pleasing and you will be amazed at the simplicity of the ingredients!  Most are things you can store easily in your pantry or spice cabinet.  Everything comes together perfectly to form the most amazing muffins!

• All purpose flour: Adds thickness and structure.
• Sugar: Just the right amount of sweetness!
• Baking Soda: Helps the muffins rise to that perfect muffin dome.
• Cinnamon: Adds great warm cinnamon spice
• Salt: Just a pinch!
• Egg: Lightly beaten egg will act as a binding agent for the muffin.
• Vegetable Oil: The oil creates a tender and moist texture.
• Vanilla: A hint of vanilla flavor.
• Milk: Gives the batter a creamy texture.
• Zucchini: Adds moisture to the muffin. Shred finely and dry completely before folding in.
• Chocolate Chips: The melty chocolate chips are so rich and sweet!
• Chopped Walnuts: Optional, but I love the crunch adding in some walnuts creates!

Let’s Make Muffins!

These muffins are quick and easy to make.  You will just need a medium and small bowl and a muffin pan.  This is a no fail recipe that will become your tried and true favorite!

1. Prep: Preheat oven to 350 degrees. Line a muffin tin with liners or grease each tin.
2. Mix dry ingredients: In a medium sized bowl combine flour, sugar, baking soda, cinnamon and salt.
3. Mix wet ingredients: In a small bowl combine the egg, vegetable oil, vanilla, and milk.
4. Combine wet and dry ingredients: Add to the dry ingredients and mix until combined.
5. Fold in final ingredients:  Gently fold in zucchini, chocolate chips and walnut to batter.
6. Bake: Scoop the batter and fill 1/2 full.  Bake for 20-15 minutes or until a toothpick comes out clean and lightly brown.

The Perfect Chocolate Chip Zucchini Muffins:

Making the most perfect zucchini muffin is a skill you will use forever.  So, I’m going to pass along to you some tips on how to create them.

• Finely shred: Shred zucchini on the finest setting.  By doing a very thin shred you will just create an amazing muffin that is moist and secretly healthy.
• Dry zucchini: Before adding in zucchini to the mixture, make sure to remove any excess water. Just blot with a paper towel to remove the extra liquid.
• To peel or not to peel:  You do not need to peel the zucchini first!  Since you are finely shredding the zucchini, the peel being on or off will make no difference to the overall taste and texture of your muffin.
• Cooling: Place the muffins on a wire cooling rack to cool.  This will give them the perfect texture and keep them from getting too soggy.

Storing Made from Scratch Zucchini Muffins:

These muffins can be made ahead and will store very well!  You can still enjoy this moist chocolate chip muffin for days and weeks after baking them!  Start by allowing the muffins to cool completely before storing.  I recommend you move them to a wire rack for the quickest cooling time.  Then, wrap them tightly in foil or plastic wrap to keep that amazing zucchini moisture in!

• Room temperature storage: These muffins will last for 1-2 days on the counter at room temperature.
• Refrigerator Storage: When chilled in the fridge they will last for up to 1 week. I store them this way when making a week’s worth of breakfast so they will be fresh the entire week.
• Freezer Storage: Freezing your muffins will keep them fresh for up to 3 months.  This is great when you make more than one batch and you know they will not be eaten within the week.
• Re-heating: Frozen muffins will need to thaw at room temperature for 3-4 hours before serving. Or microwave for 20-30 seconds. I love to make these ahead and freeze them.  I just pop them in the microwave in the mornings.  The warm chocolate muffin with my coffee has become my go-to breakfast.

More Delicious Zucchini Recipes:

• Zucchini Chips
• Baked Zucchini Fries
• Cheesy Zucchini Fritters
• Chocolate Zucchini Bread
• Double Chocolate Zucchini Brownies

Print

Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins are moist and rich muffins that are loaded with flavor from rich chocolate and shredded zucchini!  They will be a huge hit and will give you a great way to use all that zucchini from your garden!

Course Appetizer, Bread, Breakfast, Side Dish, Snack

Cuisine American

Keyword chocolate chip muffins, chocolate chip zucchini muffins, Muffins, zucchini chocolate chip muffins, zucchini muffins

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 24 Muffins

Calories 159kcal

Author Alyssa Rivers

Ingredients

• 1 1/2 cups purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• pinch of salt
• 1 egg lightly beaten
• 1/2 cup vegetable oil
• 1 teaspoon vanilla
• 1/4 cup milk
• 1 cup zucchini shred and wring out with paper towel
• 1 cup chocolate chips
• 1/2 cup chopped walnuts optional

Instructions

• Preheat oven to 350 degrees. Line a muffin tin with liners or grease each tin. In a medium sized bowl combine flour, sugar, baking soda, cinnamon and salt. In a small bowl combine the egg, vegetable oil, vanilla, and milk. Add to the dry ingredients and mix until combined.
• Fold in zucchini, chocolate chips and walnut. Scoop the batter and fill 1/2 full. Bake for 15 to 20 minutes or until a toothpick comes out clean and lightly brown.

Nutrition

Calories: 159kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 55mg | Potassium: 38mg | Fiber: 1g | Sugar: 13g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

 

from The Recipe Critic https://ift.tt/2NlkQZE
https://ift.tt/3doGiaL

Caprese Salad

Caprese Salad is made with layers of fresh tomato slices, basil, and mozzarella cheese, then drizzled with balsamic glaze and topped with a sprinkle of salt and pepper.  It is the perfect summer meal that you will crave all year!

Tomato and mozzarella appetizers start your menu off with great color and flavors, so try Easiest Bruschetta Recipe or Italian Avocado Cucumber Salad.  These fresh and colorful apps are great for entertaining or for a typical Tuesday.

Caprese Salad Recipe

Summertime is one of my very favorite seasons! Being outside and seeing the bright colors makes me happy. I seem to crave lighter meals during this time of year and love this caprese salad recipe. Fresh fruits and vegetables become my go-to snacks and adding them to each meal makes it even better. Tomatoes are rich in flavor but have a light and airy taste to them. The fresh flavors in this salad come alive and make the perfect combination!

Tomatoes and mozzarella are the two main ingredients. The sweet and colorful tomatoes were so juicy and soaked in the balsamic glaze. The mozzarella’s soft, creamy texture was perfect! The basil and coarse salt gave just the right Italian spices that are original to this salad.  Don’t overlook this salad, it may be simple to make, but it is so impressive and beautiful on the plate. This caprese salad is my first choice for a fantastic summer salad for sure!

Where did Caprese Salad Come From?

The name literally means “salad of Capri” due to its original home on the island of Capri.  It is pronounced “Cuh-prey-zey.” There is not a real reason behind it but a few myths that formed around fresh tomatoes and a type of cheese with a sweet basil leaf over top. It is popular in Italy and one of the most famous salads there.

What’s in a Fresh Caprese Salad?

Whenever I am at the farmers market in the summer and I see all the fresh tomatoes I get so excited to create this colorful salad.  This ingredient list is so short I have it memorized.  It is really such a simple list of ingredients that picking quality is vital! It will make all the difference to have fresh from the garden or farm ingredients.

• Tomatoes: I love to use ripe summer tomatoes from my garden or the local farmers market.
• Mozzarella: Slice and layer with tomatoes. If you can’t find fresh mozzarella look for burrata or bocconcini before opting for the packed version that has been wrapped and water soaked and will be rubbery and won’t absorb the oils and flavors as well.
• Olive Oil: Extra virgin olive oil is the best for this salad.
• Balsamic Glaze: Drizzle on top of the layers of mozzarella and tomatoes.
• Sea Salt and Pepper: To taste.  My opinion is you must use a coarse salt and a freshly ground black pepper.
• Basil: Fresh will give you the most vibrant flavor!

How to Prepare a Italian Caprese Salad:

To make this fresh and satisfying summer salad, you will just need to slice the ingredients, layer them, and drizzle with olive oil and balsamic glaze.  It will be ready in a flash and gone just as quickly because this caprese salad is unbelievably good!

1. Slice tomatoes: Cut as evenly as possible into ¼ inch thick slices.
2. Slice cheese: Use a cheese cutter to slice cheese into ¼ inch pieces.
3. Layer: Place tomatoes and cheese on a plate in layers.
4. Drizzle: Top with a drizzle of olive oil and balsamic glaze.   Then sprinkle with flaked sea salt, pepper and fresh basil.

The Recipe Critic Pro Tip:

To create a professional looking display use a serrated knife to cut easily through the tomato and make clean even slices.  Also, make sure to match your tomato size to the size slice of cheese for the best looking presentation.

 

What do I Serve with an Italian Salad:

This easy fresh salad has sweet and fresh flavors that pair very well with savory sidekicks.  Add meat or bread to make this amazing appetizer into a complete meal.

• Cured meat slices
• Flank steak
• Grilled Chicken
• Toast
• Salad

Salad Variations:

I love the original layered and drizzled version of this salad.  It presents so beautifully.  The red and white colors are even a bit patriotic if you ask me.  Here are some great ideas to take this salad to the next level.  I guarantee you will be craving these fresh flavors and making this salad a ton!  So, you may want a few variations to keep it interesting! 🙂

• Chopped salad: Chop all the ingredients and toss with vinaigrette instead of layering.
• Skewers: Stack grape or cherry tomatoes and mini mozzarella balls then drizzle with balsamic.

Storing Tomato and Mozzarella Salad:

The fresh from the garden flavors are clearly going to be most vibrant and bold if served immediately.  However, that is not always possible.  Sometimes, making a salad ahead can be a lifesaver and this salad can be made ahead.  I recommend storing the ingredients separately and layering and plating at the last second. To store, you will need to cover tightly in a container, aluminum foil or plastic wrap and then follow the freshness timelines below:

• Sliced Tomatoes: 3-4 days refrigerated 2 months freezer.
• Freezing tomatoes: Although they will last for 2 months in the freezer, I don’t recommend using frozen tomatoes for this salad because they will become mushy when you thaw them. If you plan to use them in a sauce or cooked meal it would be different, but for this salad, frozen tomatoes just won’t do.
• Mozzarella: Refrigerate 1-2 weeks, Freeze up to 6 months.
• Storing tip: When storing mozzarella wrap the cheese in wax or parchment paper before you cover with plastic wrap or aluminum foil.

More Caprese Recipes:

• Farro Caprese Salad
• Baked Caprese Chicken
• Chicken Caprese Pasta Casserole
• Caprese Pasta Salad
• Chicken Caprese Macaroni and Cheese

Print

Caprese Salad

Caprese Salad is made with layers of fresh tomato slices, basil, and mozzarella cheese, then drizzled with balsamic glaze and topped with a sprinkle of salt and pepper.  It is the perfect summer meal that you will crave all year!

Course Appetizer, Main Course, Salad, Side Dish, Snack

Cuisine Italian, Italian American

Keyword caprese salad, caprese salad recipes, salad caprese

Prep Time 10 minutes

Total Time 10 minutes

Servings 2 People

Calories 742kcal

Author Alyssa Rivers

Ingredients

• 4 medium ripe tomatoes
• 1 pound fresh mozzarella
• 1 teaspoon olive oil
• balsamic glaze
• flaked sea salt
• pepper
• fresh basil

Instructions

• Start by slicing tomatoes 1/4 inch thick. Slice the cheese 1/4 inch thick. Layer the tomatoes and cheese on a plate. Drizzle with olive oil and balsamic glaze. Top with flaked sea salt, pepper and fresh basil.

Nutrition

Calories: 742kcal | Carbohydrates: 15g | Protein: 52g | Fat: 53g | Saturated Fat: 30g | Cholesterol: 179mg | Sodium: 1434mg | Potassium: 755mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3582IU | Vitamin C: 34mg | Calcium: 1170mg | Iron: 2mg

 

from The Recipe Critic https://ift.tt/3dmiBjD
https://ift.tt/318HXiu

Grilled Steak Fajitas

These Grilled Steak Fajitas are the perfect departure from burgers and hot dogs for simmer grilling. Marinated in the morning, throw on the grill with a medley of bell peppers and onions, and serve in charred tortillas with all your favorite fixings.

Fajitas are the EASIEST dinner on the planet, so be sure to check out these Sheet Pan Garlic Lime Salmon Fajitas, these Sheet Pan Fajita Bowls with Chicken Sausage, and these Sizzling Steak Fajita Roll Ups.

Grilled Steak Fajitas

Easy meals are the name of the game in the summer. And it doesn’t get much easier than these Grilled Steak Fajitas! All you have to do is marinate the steak, throw it on the grill with peppers and onions and serve them in warm flour tortillas. Our favorite steak fajitas marinade has plenty of acid from lime juice and all the classic flavors of traditional fajitas.

I love grilling in the summertime – it keeps my house nice and cool and doesn’t dirty up the kitchen. A lot of people are intimated by it, but if you use a meat thermometer, there’s no way you can mess it up.

Let’s make them!

Ingredients in Grilled Steak Fajitas

• Steak: For this particular recipe, I like to use skirt or flank steak. They’re both very inexpensive cuts of meat, but tend to be tough so we make sure to marinate long enough to break down some of the tougher parts of the meat. You also only want to cook the steak to a medium-rare or medium temperature, otherwise the meat can be tough.
• Quick Tip: One last tip when it comes to cooking a tough piece of meat like a flank steak, when you slice the steak, make sure to slice it against the grain.
• Lime: I like the acidic notes of lime juice in this marinate, not only is it flavorful, but it helps to tenderize the meat as well.
• Olive oil. You don’t need an expensive olive oil here, anything will work!
• Spices: The spice blend in these Grilled Steak Fajitas is simple – chili powder, garlic powder, onion powder, cumin, paprika, and just a little bit of cayenne if you’re up for it.
• Garlic: I like to grate the garlic into the marinade by using a microplane, but you can also smash it or mince it.
• Peppers: Use a medley of your favorite bell peppers. I prefer red, yellow, and orange peppers because they tend to be a bit sweeter than green peppers.
• Tortillas: Any tortillas will work. We prefer flour tortillas, but if corn is your thing, go for it!

How to make Grilled Steak Fajitas

1. Marinate the steak: Add the flank steak to a ziplock baggie along with the lime juice, olive oil, spices, and garlic. Marinate for at least two hours and up to eight.
2. Prep the grill: Once the steak has marinated, pull it out and season with salt and pepper. Turn all the burners on a high heat. You want the grill to be about 450-degrees.
3. Prep the veggies: Toss sliced bell peppers and onions (or any other veggies!) with a little bit of olive oil, salt, and pepper.
4. Grill! Place a grill pan or sheet on one half of the grill. Cook the veggies. After they start to blister, add the steak. Grill for about 4 minutes on one side, flip and grill another 3-4 minutes on the other side. Toss the veggies when you add the steak and then when you flip the steak.
5. Let Steak Rest: Remove everything from the grill and let the steak rest for 10 minutes before slicing.
6. Serve: Transfer a little bit of the steak, peppers and onions into tortillas. Top with your favorite fajita condiments.

Substitutions, Tips and Tricks for Recipe Success:

• Make sure you let your meat rest before slicing, otherwise, all of that good juice won’t stay in the steak.
• Feel free to swap our your favorite fajita veggies. Zucchini, mushrooms, or squash would also be great.
• For even more flavor, throw your tortillas on the grill for a second or two to char them up a little bit.
• Sprinkle the final produce with a little bit of chopped cilantro.

What to serve with Grilled Steak Fajitas!

• salsa
• sour cream
• shredded cheese
• guacamole
• pico de Gallo
• avocado

If you love grilling, check out these other grilled favorites!

• Grilled Chipotle Ranch Burgers
• Grilled Hawaiian Chicken
• Teriyaki Beef Skewers
• Grilled BBQ Chicken
• California Avocado Chicken 

Print

Grilled Steak Faijtas

These Grilled Steak Fajitas are the perfect departure from burgers and hot dogs for simmer grilling. Marinated in the morning, throw on the grill with a medley of bell peppers and onions, and serve in charred tortillas with all your favorite fixings.

Course Main Course

Cuisine American

Keyword fajitas, steak fajitas, grilled steak fajitas

Prep Time 10 minutes

Cook Time 15 minutes

5 hours

Total Time 5 hours 25 minutes

Servings 8 fajitas

Calories 375kcal

Author Nicole Leggio

Cost $25

Equipment

• Grill
• Grill pan

Ingredients

• 2 lbs flank steak
• 2 large limes
• 1/4 cup + 2 tbsp olive oil
• 3 large garlic cloves, grated
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• 2 tsp salt, divided
• 1/2 tsp paprika
• 2 large bell peppers, sliced
• 1 medium onion, sliced
• 8 small flour tortillas

Optional Toppings:

• Sour Cream
• Guacamole
• Avocado Slices
• Tomatoes diced
• Extra Sour Cream for serving

Instructions

• Add flank steak to a large plastic ziplock bag. Add lime juice, 1/4 cup olive oil, chili powder, cumin, garlic powder, and cayenne to the bag as well. Zip up. Massage marinade into meat. Refrigerate for at least 2 hours and up to 8.
• Preheat the grill to a high heat - about 450 degrees. Place a grill pan or sheet on one side of the grill. Once the steak has marinated, remove and sprinkle with 1 1/2 teaspoons of salt on both sides. Add the peppers and onions to a medium bowl. Toss with remaining 2 tablespoons olive oil. Season with remaining 1/2 teaspoon salt and a little bit of pepper.
• Add the pepper to the grill. Cook for 3-4 minutes and then add steak on the uncovered side of the grill. Use tongs to toss the peppers. Close the grill. Let the steak cook for about 4 minutes. Use tongs to flip the steak over. Toss the peppers again. If they are charred enough, remove from the grill.
• Cook the steak another 3-4 minutes or until it reaches your desired doneness. (For skirt steak you really want medium-rare to medium which is an internal temperature of 140-145 degrees. It will increase 5 degrees as it rests. Remove the steak and peppers from the grill. Let the steak rest for 10 minutes.
• Use a sharp knife to cut the steak against the grain into thin slices. Serve in warm tortillas with your favorite toppings.

Nutrition

Serving: 1serving | Calories: 375kcal | Carbohydrates: 22g | Protein: 28g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 868mg | Potassium: 589mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1666IU | Vitamin C: 59mg | Calcium: 77mg | Iron: 4mg

from The Recipe Critic https://ift.tt/3enOGIV
https://ift.tt/2V6xznv

THEE BEST Grilled Shrimp

The BEST Grilled Shrimp is the perfect weeknight meal because it is super quick, full of flavor, and so easy to make.  Everyone will absolutely love and devour it!!

A couple of my most popular shrimp recipes include Creamy Tuscan Garlic Shrimp or Creamy Garlic Shrimp Alfredo. They both include my tried and true creamy homemade sauces and are a must try if you love shrimp!

Grilled Shrimp Recipe

Grilling shrimp is a great way to cook this very popular seafood. The grill gives them a fantastic smoky flavor and adds to the perfect tangy spices of the marinade.  Due to the size of the shrimp, you will need to put them on skewers so they won’t fall through the grate. I prefer jumbo shrimp for size but this will also work well with smaller size of shrimp. The marinade is that best part of the shrimp and takes them to the next level!

This shrimp recipe is perfect for a quick meal during the week or a side dish along with steak or  lobster. Marinating them is simple and so worth the juicy, flavorful result. This is the best grilled shrimp I have had in a long time.  It will be a go-to meal for a long time to come too!

Shrimp Ingredients:

For the best results, marinade the shrimp ahead of time. This marinade is so simple to make and many of the ingredients are things you will already have as staple ingredients. The savory and tangy juices combined with the grilled shrimp is amazing!

• Jumbo Shrimp: You will need about a pound peeled and de-veined.  Either frozen or fresh will work, but I prefer using fresh so I can skip the thawing process and get the best flavor possible.
• Salt and Pepper: Add salt and pepper to taste before soaking the shrimp in marinade.
• Red Wine Vinegar: Adds a tangy taste and tenderizes the
• Garlic Cloves: Rich depth of flavor
• Italian Seasoning: Use a store bought mix, or make your own by adding a pinch of basil, oregano, rosemary, and thyme.
• Lemon Juice: The acidity will help break down the shrimp and tenderize it.
• Soy sauce: Either regular or low sodium will work great, it is just up to your preference.
• Dijon mustard: Bold flavor and a bit of acid to tenderize.
• Worcestershire sauce: Adds savory, sweet and tangy flavors to the marinade.

Grill Up Some Shrimp!

If you are in need of a quick meal for a weeknight, this grilled shrimp is a fantastic option. It cooks up so quickly. Whisk up this tangy marinade and impress your family with all the flavors. Then, just grab your shrimp and toss it on the grill, and its done in less than 5 minutes!

1. Season and Marinate shrimp: Salt and pepper the shrimp. In a medium sized bowl combine olive oil, red wine vinegar, garlic, Italian seasoning, lemon juice, soy sauce, Dijon Mustard and Worcestershire sauce.  Add the shrimp and let marinate for at least one hour or overnight.
2. Grill Shrimp: Preheat grill to medium high heat. Thread the shrimp on the skewers.  Place on the grill. Grill on each side for about two minutes or until no longer pink.

 

What to Serve with Shrimp:

I love to pair this grilled shrimp with some thin angel hair pasta and my amazing Homemade Alfredo Sauce.  A quick salad and some steamed veggies on the side are also a great pairing.  My family loves the combination and fills us all up, even the teenage boys.

The good thing about this grilled shrimp is that it goes with anything really, but if you need a few ideas to get you started, here are my suggestions…

• Rice or quinoa 
• Pasta
• Scalloped potatoes
• Baked potatoes
• Salads
• Steamed vegetables or vegetable skewers

Tips to Make the BEST Grilled Shrimp:

• Do not overcook: Shrimp are fully cooked when they turn a pink color and look opaque and white on the inside. Pull them off the grill as soon as they are done.
• Rinse: Clean your shrimp before cooking them. Rinse in cold water to remove any debris, pieces of shell, etc.
• Cook from frozen: Save yourself time and cook your shrimp directly from frozen. No need to thaw first.
• Pre-cooked shrimp: You can grill pre-cooked shrimp. Essentially you will just be heating them on the grill so it will take less than cook time. You just want to leave them long enough to warm them.

How to Store Shrimp:

Properly storing your shrimp before, during, and after grilling is very important.  Bacteria grows very quickly at temperatures between 40-140 degrees. You will always want to think about keeping your food either colder than 40 degrees or warmer than 140 degrees.  Food should only be left at room temperatures for a maximum of 2 hours.

Grilled shrimp storage should follow these guidelines:

• Tightly pack:  Store shrimp in a shallow airtight container or heavy-duty aluminum foil or plastic wrap.
• Refrigerator: 3-4 days cooked, 1-2 days raw
• Freezer: 3 months cooked, 3-6 months raw
• To re-heat cooked shrimp from frozen: Thaw in the refrigerator and then keep 3-4 days max before cooking. Do not re-freeze.  If you thaw in the microwave or in cold water, it needs to be eaten right away, then discarded.

More Delicious Shrimp Recipes:

• Brown Butter Spicy Garlic Shrimp
• Skillet Garlic Butter Steak and Shrimp
• 15 Minute Garlic Shrimp Stir Fry
• Grilled Lemon Garlic Butter Shrimp with Vegetables
• Sheet Pan Lemon Garlic Butter Shrimp Asparagus

Print

THEE BEST Grilled Shrimp

The BEST Grilled Shrimp is the perfect weeknight meal because it is super quick, full of flavor, and so easy to make!  Everyone will absolutely love and devour it!!

Course Appetizer, Dinner, Main Course, Side Dish

Cuisine American, Caribbean, Mediterranean

Keyword grilled shrimp, grilled shrimp recipe, shrimp grilled, shrimp recipe

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings 4 People

Calories 372kcal

Author Alyssa Rivers

Ingredients

• 1 pound jumbo shrimp peeled and deveined
• salt and pepper
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 3 garlic cloves minced
• 1 Tablespoon Italian seasoning
• 1 Tablespoon lemon juice
• 2 Tablespoons soy sauce
• 1 teaspoon dijon mustard
• 1 Tablespoon Worcestershire sauce

Instructions

• Salt and pepper the shrimp. In a medium sized bowl combine olive oil, red wine vinegar, garlic, Italian seasoning, lemon juice, soy sauce, Dijon Mustard and Worcestershire sauce. Add the shrimp and let marinate for at least one hour or overnight.
• Preheat grill to medium high heat. Thread the shrimp on the skewers. Pllace on the grill. Grill on each side for about two minutes or until no longer pink.

Nutrition

Calories: 372kcal | Carbohydrates: 3g | Protein: 24g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 286mg | Sodium: 1442mg | Potassium: 169mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 7mg | Calcium: 193mg | Iron: 4mg

 

from The Recipe Critic https://ift.tt/3egUxjj
https://ift.tt/2NhZufP