Zimmy's Nook

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shrimp recipe

Sizzling Shrimp Fajitas

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A top down image of a cast iron griddle with grilled tri coloured peppers, onions and shrimp. Surrounding this griddle are the fixings for sizzling steak fajitas.

Sizzling shrimp fajitas. Perfect for #FathersDay #FajitaFriday #TacoTuesday or any day ending with “y”!
These Marina Del Rey Wild Caught Argentinian Shrimp are coated in a dry taco seasoning, then seared on a cast iron and delivered to the table sizzling with peppers and onions!

Served with warm tortillas, guacamole, pico de gallo, corn, cabbage, pickled jalapeños and hot sauce, combining to create a mouth watering bundle of joy for your taste buds.

INGREDIENTS
  • 450g (1 lb) Marina Del Rey Wild Argentinian Shrimp (thawed & peeled) Size 20-30.
  • 1/2 tsp Chili powder
  • 1/2 tsp Smoked paprika
  • 1/2 tsp paprika
  • 1/2 tsp Onion powder
  • 1/2 tsp Garlic powder
  • 1/2 tsp Oregano
  • 1/4 tsp Black pepper
  • 1/4 tsp Sea salt
  • 2 tablespoons olive oil
  • 1 red onion, diced
  • 1 jalapeño, slice into circles (seeds optional)
  • 1 red pepper + 1 green pepper + 1 yellow pepper, sliced into 1 1/2 inch long strips
  • lime wedges for serving optional
  • flour tortillas
A top down image of diced peppers and onions in a tray, beside a bag of frozen shrimp prepped for sizzling steak fajitas.
Suggested fajita toppings
  • Guacamole (store bought or recipe here)
  • Pico de Gallo (store bought or recipe here)
  • Corn
  • Cilantro
  • Red cabbage, thinly sliced
  • Sour cream
  • Hot sauce
  • Pickled jalapeños
INSTRUCTIONS

In a small bowl, mix together the chili powder, smoked paprika, paprika, onion powder, garlic powder, oregano, salt & pepper. Place the shrimp on a plate and season both side with the dry rub. Set aside.

Seasoned raw shrimp on a blue oval plate.

Preheat a cast iron griddle (or large pan) over medium heat on your grill or stovetop. Pour one tablespoon of oil on the griddle and add the onions. Let the onions cook down slowly as the cast iron heats up, stirring occasionally (about 5 minutes). Turn the heat to med-high , then add the peppers and jalapeños. Cook, stirring occasionally, until vegetables are tender-firm and slightly charred on the edges.

Remove the vegetables to a plate.

Add a tablespoon of olive oil to the griddle, then add the shrimp, without over crowding them. Cook shrimp for 1 1/2 – 2 minutes, flip and cook for 1 1/2- 2 minutes more (until shrimp are cooked through). Remove the shrimp to a separate plate, turn off the grill. Then add back the peppers, onions & jalapeños and toss in the shrimp seasoning. Add the shrimp on top of the vegetables and serve on the sizzling hot griddle.

Serve the warmed flour tortillas and toppings on the side and let everyone assemble their own fajitas.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves 4

Disclosure: I have participated in a paid partnership with Marina Del Rey. Opinions in this post are my own.

A top down image of a cast iron griddle with grilled tri coloured peppers, onions and shrimp. Surrounding this griddle are the fixings for sizzling steak fajitas and a bag of frozen shrimp.

Hope you enjoy my Sizzling Shrimp Fajitas recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Wild Argentinian Shrimp Pesto Pasta Salad

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A top down image of a large and two smaller bowls of a Wild Argentinian Shrimp Pesto Pasta Salad on a wooden board. Basil, lemon's and Parmesan cheese.

Wild Argentinian Shrimp Pesto Pasta Salad

Looking for a great make-ahead summer meal or side for a barbecue feast? This shrimp pesto pasta salad is quick, easy and delivers on freshness and flavour. Use store bought pesto to make your life easy! Adding a little olive oil and lemon juice to any store-bought pesto, balances out the flavours and creates the perfect pasta salad dressing. The plump, tender, delicious shrimp, take this salad to the next level! So, set the table, it is time to eat!!

Ingredients
Shrimp
Salad
  • 500 g (18 oz) Fiorelli dry pasta (substitute Fusilli or Penne)
  • 6 mini multicoloured bell peppers, sliced into rings, seeds removed (substitute 2 regular peppers, diced)
  • 2 mini cucumbers, sliced in half lengthwise and diced into half moons
  • 150 g (5 oz) cherry tomatoes, halved (approximately 20 tomatoes)
  • ½ red onion, diced
  • 1/3 cup pesto sauce (store bought or homemade)
  • 1 ½ tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup small tender Basil leaves
Preparation

In a large bowl or resealable bag, combine the shrimp & pesto, toss to coat. Refrigerate, covered, 30-60 minutes.

Heat a large skillet over medium-high heat. Add the oil, then add the shrimp; cook for 1 1/2 minutes, flip and cook for 1 minute more. Add the wine, cook, and stir 1-2 minutes longer, until cooked through. Remove shrimp, refrigerate, covered, until cool.

Bring a large pot of salted water to a boil, add the pasta, and cook as per package directions (to al dente). Drain, rinse with cold water. Transfer to a large bowl. Add vegetables & chilled shrimp. In a small bowl, whisk the pesto, olive oil, lemon juice, salt & pepper until blended. Drizzle over salad; toss to coat. Refrigerate until serving. Before serving add the basil leaves and toss lightly.

  • Prep 25 minutes
  • Inactive 30-60 minutes
  • Cooking 15 minutes
  • Servings 4 as main course (8 as a side)

Disclosure: I have participated in a paid partnership with Marina Del Rey. Opinions in this post are my own.

A top down image of a large and two smaller bowls of a Wild Argentinian Shrimp Pesto Pasta Salad on a wooden board. Basil, lemon's and Parmesan cheese.

Hope you enjoy my Wild Argentinian Shrimp Pesto Pasta Salad recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Ridiculously Good Grilled Shrimp

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An image of four ridiculously good grilled shrimp on a plate with grilled lemons, parsley and an heirloom tomato salad.

Ridiculously Good Grilled Shrimp.

I love this grilled shrimp recipe any day of the week. It is a perfect weeknight meal that is super quick, full of flavour, and easy to make! It is delicious served over salad, rice, pasta, or your favourite grain. Use smaller skewers, for the ultimate appetizer!

Cook’s tip: You may want to make more than the recipe suggests because everyone will love these, and they will disappear quickly!!

Ingredients
  • 20-24 Marina Del Rey Wild Argentinian shrimp peeled and deveined (20-30 size)
  • pepper
  • 1/2 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 3 garlic cloves minced
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 ½ tablespoon parsley, finely chopped
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Sriracha sauce
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon red pepper flakes
  • 1 tablespoon honey
  • 4 metal skewers (or wood skewers soaked)
Preparation

Dry the shrimp on a paper towel, then sprinkle with freshly ground pepper. In a medium sized bowl whisk together the white balsamic vinegar, garlic, lemon zest & juice, parsley, Sriracha, soy sauce, Dijon mustard, and red pepper flakes, then add the oil in a slow stream while whisking. Add the shrimp and let marinate for 30 minutes.

An white enamel pan with black edges filled with shrimp in a marinade for ridiculously good grilled shrimp.

Preheat grill to high heat.

Thread the shrimp on the skewers (5 or 6 per skewer), set aside. Pour the excess marinade into a small saucepan and gently boil until reduced by half. Turn of the heat and add the honey, then whisk to combine. Let the sauce cool for 5 minutes, then brush both sides of the shrimp with the sauce.

Lower the heat on the grill to medium.

Place the skewers on the grill. Grill on each side for 1 ½ – 2 minutes.

Serve with your favourite summertime salad or over flavoured rice, quinoa, orzo.

** Note: I like to leave the tail on for presentation, but feel free to remove it.

  • Prep Time: 25 minutes
  • Inactive time: 30 minutes
  • Cook time: 5 minutes
  • Total time: 60 minutes
  • Servings: 4

Disclosure: I have participated in a paid partnership with Marina Del Rey. Opinions in this post are my own.

Four skewers of grilled shrimp with parsley and grilled lemons fill half the oval platter. The other half of the platter is an heirloom tomato caprese salad.

Hope you enjoy my Ridiculously Good Grilled Shrimp recipe! I would love to hear any feedback if you tried this recipe or if you have any questions in the “comment box” below!

Have a delicious day! James (aka Zimmy)

Crisp Spring Salad with Grilled Wild Shrimp & Olives

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A top down image of a spring salad with grilled wild shrimp, ribbons of cucumber, snap peas, radishes, asparagus tips and green onions . Plates, napkins, wine, glasses, and sauce all surround this dish.

Crisp Spring Salad with Grilled Wild Shrimp & Olives

Succulent Marina Del Rey shrimp, marinated in a lemon-mustard-dill dressing, then seared on the grill with olives!

This fresh, crisp, creamy salad is delicious year round but extra special when you can use fresh local asparagus. Perfect for a light lunch or add a few more shrimp for a heartier dinner. Also incredible paired with grilled meat (perhaps flank steak) for a delicious take on “surf & turf”

Ingredients
  • 12-16 Marina Del Rey Wild Argentinian Shrimp (20-30 size), thawed, shells removed (tails left on if you prefer the look for presentation) Freeze the shells to make shrimp stock at a later date.
  • 3/4 cup Lemon-Mustard-Dill dressing (recipe below), divided
  • 12-16 stuffed green olives (same number as shrimp)
  • 1 cup hummus use your favourite store bought
  • 1 cup plain Greek yogurt
  • 1 tablespoon finely chopped dill
  • 3 Persian cucumbers, using a mandolin sliced lengthwise into thin ribbons
  • 30 asparagus tips, 3” long (reserve the stalks for a frittata, omelette or make soup) Alternatively use 10 full stalks cut into 3 pieces per stalk, 30 total pieces
  • 4 large radishes, using a mandoline sliced thinly
  • 4-5 oz snap peas, stem end & strings removed (optional – open about half the pods)
  • 6 Green onions, white & light green portion, thinly sliced on a diagonal
  • 2 tablespoons capers
  • 20 individual dill leaves, removed from the branch
  • Optional 2-3 oz crumbled feta
  • 8 x 4-5” (or 4 x 8-10”) skewers (if wood, soak for at least 30 minutes)
Lemon Mustard Dill Dressing
  • 1/2 cup extra virgin olive oil or use a neutral-tasting oil if you prefer
  • 1/4 cup freshly squeezed lemon juice from about 2 medium lemons
  • 1 1/2 tablespoon finely chopped fresh dill
  • 2 teaspoons honey
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes

Mix everything in a jar with a tight fitting lid and shake well to combine

Preparation

Begin by thawing the shrimp, removing the shells and pat dry with paper towels.

A blue oval plate of shrimp, shells removed and tails remain on.

Make the dressing, then combine 1/3 cup of dressing with the shrimp in a resealable bag or bowl and toss to combine. Marinate for 10-12 minutes. Reserve the rest of the dressing for serving.

Mix together the hummus, yogurt and chopped dill in a bowl until combined then spread the mixture evenly over a 12-13” round serving platter (leaving about an inch border).

Layer the cucumber, asparagus, radishes and snap peas directly on the hummus mixture, then sprinkle the green onions, capers and dill leaves over everything. Put the salad in a cool space until ready to serve.

Skewer one side of the shrimp, then add the olive (stuffed side up), then finish skewering the other side of the shrimp (shrimp will be wrapped around the olive). Continue until all shrimps and olives are skewered.

A blue oval plate with shrimp and olive skewers ready to go on the grill

Preheat the grill (or grill pan) to medium-high heat.

Grill the shrimp for 2-3 minute per side until cooked through.

Place the skewers on the salad and drizzle 2 tablespoons of dressing over everything.

Serve with remaining dressing to add as desired to individual taste.

  • Prep Time: 35 minutes
  • Cook time: 5 minutes
  • Total time: 40 minutes
  • Servings: 4

Disclosure: I have participated in a paid partnership with Marina Del Rey. Opinions in this post are my own.

A close up of a top down image of a spring salad with grilled wild shrimp, of ribbons of cucumber, snap peas, radishes, asparagus tips and green onions.

Hope you enjoy my Crisp Spring Salad with Grilled Wild Shrimp & Olives recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Cast Iron Lobster Tails & Wild Shrimp

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Lobster tails grilled in a pizza oven on a cast iron pan.

Cast Iron Lobster Tails & Wild Shrimp in the Ooni outdoor oven. It’s a great combination of baking & broiling as the heat rolls down from the top of the oven. Lemon, garlic and honey bring delicious flavours to these succulent seafood treasures!

Ingredients
  • 2 (6-7-ounce) lobster tails

Butter for lobster tails:

  • 1/4 cup butter – melted
  • 1 tablespoons olive oil
  • 1/2 tablespoon freshly squeezed lemon juice
  • 1/2 tablespoon honey
  • 1 garlic glove minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Combine above ingredients and set aside

Shrimp marinade:

  • 3 tablespoons olive oil
  • 2 tablespoons Peperoncini Piccanti (chopped hot peppers in oil)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 tablespoon sriracha
  • 1/2 tablespoon honey
  • 1 garlic glove minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Combine above ingredients and set aside

For serving:

  • 2 tablespoons chopped flat-leaf parsley
  • 1 lemon, halved
Preparation

Preheat the Ooni gas outdoor oven on high – the hottest part of the oven to 650°F – 700°F when measured with an infrared thermometer.

Butterfly the lobster tails:

Using kitchen shears, cut down the center of the top shell, all the way to the tail.

Use your thumbs and fingers to spread the shell, and gently separate the meat from the shell. Leave the end attached to the tail fin. Pull lobster meat above the shell. Slightly push together the empty shell underneath and place the row of meat on top.

Place the lobster tails (meat side up) on the cast iron pan, and brush lobster tails liberally with butter mixture.

Add the shrimp to the marinade and mix well to coat.

Place the cast iron pan into the hot oven with the tails as far away from the flame as possible and turn the oven down to medium. the hottest part of the oven will hover around 500°F. Cook lobster for 3 minutes. Remove cast iron from oven and turn the tails 180° (meat side still up), brush with more butter.

Add the shrimp to the cast iron pan (closer to the flame). Put cast iron into oven and cook for 2 minutes. Remove cast iron and flip shrimp. Return cast iron to the oven and turn the heat back to high.

Cook until the meat is opaque and slightly browned 2 minutes more. Total cook time approximately 7-8 minutes.

A lobster tail is fully cooked when it turns opaque, white, and the shell turns bright red. If the lobster still looks grey it’s not cooked – if it is white and pink, it’s done. Fully cooked lobster will be 140°F internal temperature.

Finish your lobster tails & shrimp with fresh parsley and serve with a squeeze of lemon.

(No outdoor oven? Make this recipe on the bottom rack of your oven using convection broil.)

Grilled lobster tails and shrimp on a cast iron skillet.

In addition to this Cast Iron Lobster Tails & Wild Shrimp recipe, you can find more of my favourite seafood recipes here.

Proud Ooni Ambassador. Opinions in this post are my own.

Gambas al Ajillo

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Top down image of pan with a garlic shrimp (Gambas al Ajillo). Surrounded by bread, wine, lemons and peppers.

Gambas al Ajillo (Garlic shrimp) is a classic Spanish tapas. Plump, sweet shrimp and a subtle underlying flavour of garlic are the key to this tasty dish. Serve with the freshest crusty bread you can get, because you are going to want to soak up all the delicious sauce!

Ingredients
  • 1/2 cup extra-virgin olive oil
  • 2 garlic cloves, smashed
  • 1/4 teaspoon pepper flakes
  • 1/4 teaspoon kosher salt
  • 6 garlic cloves, thinly sliced
  • 12-18 olives (Manzanilla, Gordal or your favourite variety)
  • 24 large wild shrimp (about 1 pound), shell on or peeled (shells reserved)
  • 1 jalapeño pepper, finely diced (seeds optional)
  • 2 tablespoons white wine
  • 1/2 tablespoon fresh lemon juice
  • 1 tablespoon chopped parsley
  • Salt to taste
Preparation

Pour olive oil into a large skillet, set over medium-low to low heat, then add smashed garlic, pepper flakes & 1/4 tsp salt. (If peeling shrimp before cooking, add shrimp shells to skillet as well).

Cook until garlic is pale golden brown, and oil is aromatic, about 10 minutes. (Oil should be lightly bubbling while cooking). When ready, strain through a fine mesh strainer into a small bowl. Discard pepper flakes, garlic (& shells).

Return flavoured oil to skillet and heat over medium-high heat until shimmering. Add sliced garlic & olives, then cook, stirring constantly, until garlic is a pale golden brown, about 1 minute.

Add shrimp & jalapeño, then cook, tossing and stirring until shrimp are barely cooked through, about 2-3 minutes.

Add the white wine & lemon juice, then cook for another minute. Season to taste with salt, sprinkle with parsley and serve.

** Note: cooking the shrimp with the shell on, adds flavour to the sauce and poaches the shrimp beautifully… however it is messier to eat! **

*** If you decide to peel the shrimp first, reserve the shells and add to olive oils, salt & pepper flakes to infuse the oil ***

In addition to this Gambas al Ajillo recipe, you can find more of my favourite shrimp recipes here.

Cooked and served in my Hestan Culinary CopperBond 3.5 qt. Sauteuse

Proud Hestan Culinary Ambassador. Opinions in this post are my own.