Type what you have

Ingredients

• ✓ shrimp
• butter
• white sandwich bread
• swiss cheese
• green onion
• parsley
• milk
• sour cream
• egg
• dijon mustard
• salt

Instructions

1. 1 Butter an 8x8-inch casserole dish.
2. 2 Use remaining butter to lightly butter bread. Cut each slice in half diagonally. Arrange 1/2 of the bread in the prepared dish. Sprinkle with half of the Swiss cheese, 1/2 of the green onions, 1/2 of the parsley, and 1/2 of the shrimp, in that order. Top with remaining bread and sprinkle with remaining cheese, onions, parsley, and shrimp.
3. 3 Beat milk, sour cream, eggs, Dijon mustard, and salt together in a bowl. Pour over casserole, cover, and refrigerate for 8 hours, to overnight.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake casserole in the preheated oven until puffed and golden, 30 to 40 minutes. Let sit for 5 minutes. Cut into squares and serve.

By Bev

Ingredients

• ✓ shrimp
• pie shell
• gruyere cheese
• egg
• sour cream
• green onion
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread shrimp evenly across the bottom of the pie crust. Sprinkle cheese over the shrimp.
3. 3 Stir sour cream, green onions, salt and pepper into the beaten eggs; then pour mixture evenly over the shrimp and cheese.
4. 4 Bake in a preheated oven for 25 to 30 minutes. Serve warm or cold.

By love2cook

Ingredients

• ✓ shrimp
• beer
• onion
• red pepper flake
• parsley
• salt
• butter
• garlic
• pickling spice
• oregano
• bay leaf
• water

Instructions

1. 1 Combine beer, onion, pepper flakes, parsley, salt, butter, garlic, pickling spice, oregano, and bay leaves in a saucepan; add enough cold water to fill the saucepan. Bring to a boil.
2. 2 Add shrimp to the saucepan; return to a boil. Cook until shrimp are bright pink and opaque, about 5 minutes. Drain and serve.

By Jessica

Ingredients

• ✓ shrimp
• olive oil
• onion
• mushroom
• green bell pepper
• garlic
• egg
• milk
• curry powder
• salt
• black pepper
• cheddar cheese
• tomato

Instructions

1. 1 Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Cook onion, mushrooms, and bell pepper in the hot oil until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until opaque, 2 to 3 minutes per side. Transfer shrimp mixture to a bowl and wipe out the skillet.
2. 2 Whisk eggs and milk together in a medium bowl. Whisk in curry powder, salt, and pepper.
3. 3 Heat remaining 1 tablespoon oil in the same skillet over medium heat. Pour in egg mixture and cook until firm, about 5 minutes. Sprinkle Cheddar cheese over top, then layer with sliced tomatoes. Evenly distribute shrimp mixture over the tomatoes.
4. 4 Fold omelet in half, over the fillings, and serve warm.

By Trumpy and Dryrider

Ingredients

• ✓ shrimp
• egg white
• egg
• cottage cheese
• olive oil
• asparagus
• onion
• olive oil
• salt
• black pepper
• pie crust
• monterey jack cheese
• green onion

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Pour egg whites, eggs, and cottage cheese into a blender; pulse several times to mix and blend until smooth, about 1 minute. Set aside.
3. 3 Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir asparagus and onion in hot oil until asparagus is tender, about 8 minutes. Remove asparagus mixture to a plate and set aside.
4. 4 Heat 2 teaspoons olive oil in the same skillet over medium heat. Season shrimp with salt and black pepper; cook in hot oil until pink and no longer translucent in the center, 5 to 8 minutes.
5. 5 Fit pie crust into a 9-inch deep-dish pie plate and spread shrimp into crust; top with asparagus mixture. Pour cottage cheese mixture over vegetables and shrimp. Spread Monterey Jack cheese over the top of quiche. Sprinkle green onions over cheese.
6. 6 Bake quiche in the preheated oven until cheese topping is lightly browned and quiche is set in the center, about 1 hour.

By Melanie

Ingredients

• ✓ shrimp
• parsley
• garlic
• green onion
• jalapeno pepper
• cayenne pepper
• black pepper
• salt
• cajun seasoning
• cheddar cheese
• grit
• salt
• butter
• water
• worcestershire sauce
• lemon juice
• heavy cream
• water
• bacon

Instructions

1. 1 Gather the ingredients.
2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Transfer bacon to a dish; reserve drippings in the skillet.
3. 3 Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.
4. 4 Combine 4 cups water, butter, and 1 teaspoon salt in a pot; bring to a boil. Whisk in grits; bring to a simmer, reduce heat to low, and cook until creamy, 20 to 25 minutes. Off heat, stir in Cheddar cheese.
5. 5 Season shrimp with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper in a large bowl.
6. 6 Heat bacon drippings in the skillet over high heat. Add shrimp; cook 1 minute. Flip shrimp; add jalapeño and cook until fragrant, about 30 seconds.
7. 7 Stir cream mixture, bacon, green onion, and garlic into shrimp mixture; cook and stir until shrimp cooked through, 3 to 4 minutes, adding water as necessary to thin sauce. Off heat, stir in parsley.
8. 8 Ladle grits into a bowl; top with shrimp and sauce.

By John Mitzewich

Ingredients

• ✓ shrimp
• cheddar cheese
• worcestershire sauce
• chicken broth
• all-purpose flour
• butter
• garlic
• onion
• yellow bell pepper
• red bell pepper
• green bell pepper
• bacon
• andouille sausage
• lemon
• cayenne pepper
• salt
• half-and-half
• grit
• salt
• water

Instructions

1. 1 Gather all ingredients. Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat.
2. 2 Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
3. 3 Season shrimp with salt and cayenne pepper. Add lemon juice, toss to combine, and set aside to marinate.
4. 4 Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
5. 5 Add bacon to the same skillet. Cook over medium-high heat until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
6. 6 Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
7. 7 Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
8. 8 Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
9. 9 Pour the roux over the sausage, shrimp, and vegetables.
10. 10 Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
11. 11 Just before serving, mix Cheddar cheese into grits; stir until cheese is melted and grits are creamy and light yellow.
12. 12 Spoon grits onto plates and serve shrimp mixture over top.
13. 13 Serve and enjoy!

By berskine

Ingredients

• ✓ shrimp
• flour
• mayonnaise
• milk
• parmesan cheese
• cayenne pepper
• lemon juice
• lobster meat
• garlic
• butter
• salt
• all-purpose flour
• water
• salt
• all-purpose flour
• egg
• milk
• cooking spray

Instructions

1. 1 Spray a 9x12-inch baking dish with cooking spray.
2. 2 Make the crêpes: Beat milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. Add flour and salt to milk mixture; beat until incorporated, about 2 more minutes.
3. 3 Heat a nonstick skillet over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, about 4 minutes. Run a spatula around the edge of the skillet to loosen; flip crêpe and cook until the other side has turned light brown, about 2 more minutes.
4. 4 Prepare the filling: Whisk water, flour, and salt together in a bowl.
5. 5 Place butter and garlic in a nonstick skillet over low heat. Cover skillet and cook until garlic is golden brown, about 7 minutes. Add shrimp and lobster meat; stir, cover skillet, and cook until shrimp are bright pink and cooked through, about 5 minutes. Add lemon juice and cayenne pepper; stir, cover skillet, and cook for 5 more minutes.
6. 6 Whisk water-flour mixture and stir into shrimp mixture. Sprinkle Parmesan cheese over shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. Remove skillet from heat and spoon shrimp filling onto each crêpe. Roll each crêpe around filling and place in the prepared baking dish.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Make the sauce: Combine milk, mayonnaise, and flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. Drizzle sauce over filled crêpes.
9. 9 Bake in the preheated oven until crêpes are cooked through and sauce is bubbling, 25 to 30 minutes.

By impellizzeri kitchen

Ingredients

• ✓ shrimp
• asparagus
• mayonnaise
• lemon juice
• artichoke heart
• french dressing
• egg
• parsley

Instructions

1. 1 Cook asparagus in a large saucepan of boiling salted water until tender. Cool under cold water. Reserve 6 stalks; cut remaining stalks into 1-inch pieces.
2. 2 Reserve 6 shrimp; dice remaining shrimp. Combine chopped asparagus and diced shrimp in a bowl; gently stir in mayonnaise and lemon juice.
3. 3 Marinate artichoke hearts in 1 cup French dressing in a separate bowl.
4. 4 Place shrimp salad in an attractive shallow bowl. Garnish with eggs; arrange reserved 6 asparagus spears on top to resemble the spokes of a wheel.
5. 5 Drain artichoke hearts; discard dressing. Dollop each artichoke heart with mayonnaise, then top with 1 shrimp and 1 sprig parsley. Arrange artichokes around salad.

By Inga

Ingredients

• ✓ shrimp
• olive oil
• red pepper
• onion
• garlic
• fennel seed
• thyme
• white wine
• tomato paste
• tomato
• basil
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Quickly saute shrimp until they turn pink, but are not cooked through; remove from skillet and set aside. Add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes.
2. 2 Stir in white wine, tomato paste, and diced tomatoes. Bring to a boil, then reduce heat to medium-low and simmer until the flavors blend, about 10 minutes. Add the shrimp, and simmer until they are cooked and turn opaque, about 3 minutes. Stir in the basil, and season to taste with salt and pepper before serving.

By MICHELLE_F

Ingredients

• ✓ shrimp
• garlic powder
• onion powder
• basil
• thyme
• rosemary
• cayenne pepper
• paprika
• butter
• garlic
• beer
• worcestershire sauce
• salt

Instructions

1. 1 In a small bowl, stir together garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper, and paprika.
2. 2 Melt butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add shrimp and cook for a couple of minutes. Season with spice mixture and continue to cook and stir for a few minutes. Add beer and Worcestershire sauce; simmer until shrimp are cooked through, about 1 more minute. Taste and season with salt before serving.

By Rachel K

Ingredients

• ✓ shrimp
• butter
• shallot
• sole
• salmon fillet
• breadcrumb
• egg white
• egg
• kosher salt
• cayenne pepper
• parsley
• water
• lemon
• butter
• parsley
• salt

Instructions

1. 1 Melt 2 teaspoons butter in a skillet over medium-high heat. Saute shallots until soft and sweetened, about 5 minutes. Let cool to room temperature.
2. 2 Combine sole, salmon, and shrimp in a food processor. Add bread crumbs. Pour in egg whites and whole egg. Season with kosher salt and cayenne pepper. Add the cooled shallots and parsley.
3. 3 Cover processor and pulse on and off, starting with short pulses and transitioning to longer ones, until mixture is well blended and clumps together at the blade. Transfer mixture to a bowl, wrap in plastic wrap, and chill in the refrigerator for 1 to 2 hours.
4. 4 Transfer 1/4 of the sausage mixture onto a piece of plastic wrap. Shape into a log with dampened fingertips. Roll in the plastic, twisting the ends to seal. Lay the log onto a piece of aluminum foil and roll it up. Twist the ends in opposite directions, but not too tightly. Fold the ends back. Repeat with the remaining sausage mixture.
5. 5 Bring a pot of water to a simmer. Add the sausages and submerge them with a plate. Cover pot and simmer on low for 20 minutes.
6. 6 Transfer sausages into a bowl of cold water to stop the cooking process. Let cool for 15 to 20 minutes. Remove from the water and refrigerate until ready to serve.
7. 7 Peel foil off of the sausages over a piece of paper towel. Snip off 1 end of the plastic wrap and squeeze the sausage out through the opening. Trim off any unsightly chunks.
8. 8 Melt remaining butter in a pan over medium heat. Cook sausages in the hot butter, turning until browned all over, 5 to 6 minutes. Reduce heat to medium-low and cover. Cook until an instant-read thermometer inserted into the sausages reads 140 degrees F (60 degrees C), 5 to 6 minutes more. Repeat with remaining sausages.
9. 9 Pour water and lemon juice into the same pan and bring to a boil. Cook until reduced by 1/2, about 3 minutes. Reduce heat to low; add cold butter and parsley. Swirl pan until butter is melted; season with salt and swirl once more. Spoon sauce over the sausages.

By John Mitzewich

Ingredients

• ✓ shrimp
• olive oil
• onion
• leek
• tomato
• garlic
• fennel leaf
• thyme
• bay leaf
• orange zest
• mussel
• water
• salt
• pepper
• sea bass
• saffron

Instructions

1. 1 Gather the ingredients.
2. 2 Heat olive oil in a large saucepan; add onions, leeks, chopped tomatoes, and garlic. Cook and stir over low heat until vegetables have softened, about 3 to 5 minutes.
3. 3 Stir in fennel, thyme, bay leaf, and orange zest. Add mussels, shrimp, and boiling water; stir to combine. Season to taste with salt and black pepper. Increase the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
4. 4 Add seabass and reduce the heat to medium. Continue cooking until fish is opaque and tender, but still firm, about 12 to 15 minutes. Fish should not be falling apart.
5. 5 Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.

By Mary Young

Ingredients

• ✓ shrimp
• bacon

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Wrap shrimp in bacon strips; secure with toothpicks.
3. 3 Cook on the preheated grill until bacon is fully cooked, flipping once, 3 to 4 minutes. Shrimp will be done when bacon is fully cooked.

By stacy candlish

Ingredients

• ✓ shrimp
• salt

Instructions

1. 1 Set a steamer basket into a heavy saucepan and pour in enough water, so the steamer basket sits just on top of the water without touching it. Remove steamer basket and bring water to a boil.
2. 2 Meanwhile, butterfly the shrimp with a sharp paring knife, carefully running the knife 1 inch down the bottom of the shrimp without cutting all the way through. Press shrimp open.
3. 3 Set shrimp into the steamer basket and sprinkle with salt. Set steamer basket over the boiling water (shrimp should not touch the water).
4. 4 Steam shrimp until they are bright pink on the outside and the meat is opaque, carefully moving shrimp around using tongues so they cook evenly, about 5 minutes.
5. 5 Serve immediately or chill for later use.

By thedailygourmet

Ingredients

• ✓ shrimp
• bacon
• barbecue seasoning

Instructions

1. 1 Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
2. 2 Preheat the oven to 450 degrees F (230 degrees C).
3. 3 Line a jelly roll pan with extra heavy duty foil, and place baking rack in the pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning. Turn and sprinkle second side. Set aside for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
4. 4 Bake in the preheated oven until bacon is crisp and shrimp are tender, 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil--you can throw that away and only have to scrub the rack.

By Jan

Ingredients

• ✓ shrimp
• steak seasoning
• bacon

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place shrimp into a bowl and toss with steak seasoning until coated.
3. 3 Starting just above the tail, wrap half a piece of bacon around each shrimp. Place seam-side down into the air fryer basket.
4. 4 Air-fry for 10 minutes, flipping halfway through.

By Soup Loving Nicole

Ingredients

• ✓ shrimp
• olive oil
• blackened seasoning

Instructions

1. 1 Preheat the air fryer to 350 degrees F (175 degrees C).
2. 2 Place shrimp in a large bowl. Drizzle olive oil over the top and stir to coat. Sprinkle blackened seasoning over the top and stir to coat again.
3. 3 Place shrimp in the basket of the air fryer. Cook for 5 minutes. Shake the basket and cook 4 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ shrimp
• olive oil
• paprika
• parsley flakes

Instructions

1. 1 Preheat an electric smoker to 250 degrees F (120 degrees C).
2. 2 Place shrimp in a bowl. Add oil, paprika, and parsley and stir gently to coat. Transfer to a 6x8-inch baking sheet.
3. 3 Smoke shrimp in the preheated smoker until they are bright pink on the outside and the meat is opaque, about 45 minutes.

By Soup Loving Nicole

Ingredients

• ✓ shrimp
• olive oil
• garlic
• butter
• oregano

Instructions

1. 1 With a sharp knife, cut shrimp in half so that the meat is exposed in the shell.
2. 2 In a small saucepan, heat olive oil and lightly fry the garlic until just softened. Add butter and Oregano. Heat until butter has melted.
3. 3 Preheat an outdoor grill for medium heat and lightly oil grate.
4. 4 Lay shrimp out on a tray and brush generously with the butter mixture. Grill shrimp until lightly golden.

By Vanessa

Ingredients

• ✓ shrimp
• olive oil
• paprika
• butter
• cajun seasoning

Instructions

1. 1 Preheat air fryer to 375°F.
2. 2 Pat shrimp with clean paper towels to dry then toss with olive oil and paprika in a medium bowl. Lightly brush the air fryer basket with oil. Add half of the shrimp, spreading them out in an even layer and cook 7 minutes. Repeat with the remaining half.
3. 3 Combine the butter and seasoning in a large bowl. Add shrimp and toss to coat.

By Sara Haas, RDN, LDN

Ingredients

• ✓ shrimp
• mayonnaise
• onion
• cheddar cheese
• hot pepper sauce

Instructions

1. 1 In a large bowl combine the shrimp, mayonnaise, onion, cheese and hot pepper sauce. Mix all together and serve.

By Therese

Ingredients

• ✓ shrimp
• cream cheese
• cocktail sauce

Instructions

1. 1 Place cream cheese in the center of a serving platter.
2. 2 Stir cocktail sauce and shrimp together in a small bowl; pour over cream cheese. Refrigerate until serving.

By Jen

Ingredients

• ✓ shrimp
• butter
• old bay seasoning
• lemon juice

Instructions

1. 1 Place butter in microwave safe bowl. Place bowl in microwave and melt butter (15 to 30 seconds on high). Add Old Bay seasoning ™ and lemon juice. Stir well.
2. 2 Coat microwave safe pan with non-stick cooking spray. Arrange shrimp in a layer in the pan. Pour butter mixture evenly over shrimp.
3. 3 Cook in microwave on high power for 6 minutes. After two minutes have elapsed pause microwave and rearrange shrimp (move shrimp for the center to the outside, from the outside to the center). Let the shrimp cook another 2 minutes. When 4 minutes have elapsed pause the microwave again, rearrange the shrimp once more. Place shrimp back in the microwave and cook remaining two minutes. Cook until shrimp turn pink. Serve hot with your favorite cocktail sauce.

By Alice Hvidsten

Ingredients

• ✓ shrimp
• provolone cheese
• green chile pepper
• bacon
• barbecue sauce

Instructions

1. 1 Peel, devein and butterfly the shrimp or prawns. (To butterfly shrimp: Split shrimp down the center, cutting almost completely through.)
2. 2 Insert a strip of provolone cheese and 1 teaspoon of the diced green chilies into each shrimp. Fold over the shrimp and wrap with a half strip of bacon. Secure with wooden picks.
3. 3 Cook shrimp on grill, basting with your favorite barbecue sauce, until bacon is cooked and shrimp is pink.

By Gabriella Campbell

Ingredients

• ✓ shrimp
• olive oil
• butter
• garlic
• kosher salt
• black pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Toss the shrimp in a bowl with the olive oil, melted butter, garlic, salt, and pepper; set aside for 10 minutes. Arrange the shrimp in a circular pattern in a round casserole dish.
3. 3 Bake in the preheated oven until the shrimp are pink and cooked through, about 15 minutes.

By TRAILINDAWG

Ingredients

• ✓ shrimp
• pea
• red onion
• ranch dressing
• boston lettuce

Instructions

1. 1 Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely.
2. 2 Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat.
3. 3 Arrange lettuce onto 4 plates; top with shrimp mixture.

By Crystal

Ingredients

• ✓ shrimp
• cajun blackened seasoning
• olive oil
• butter

Instructions

1. 1 Place shrimp in a bowl. Season with blackened seasoning.
2. 2 Heat olive oil and butter in a skillet over medium-high heat. Cook shrimp until opaque, about 1 minute per side.

By The Grazing Glutton

Ingredients

• ✓ shrimp
• water
• cornstarch
• egg
• bread crumb
• oil

Instructions

1. 1 Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C).
2. 2 In a large bowl, pour in water and mix in cornstarch and eggs.
3. 3 Dip the shrimp into the mixture allowing them to be completely coated. Then roll the shrimp in the breadcrumbs. Coat the shrimp well with the breadcrumbs. Mix up the cornstarch batter again. Dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time. Repeat for each shrimp.
4. 4 Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.

By Joy Fleming

Ingredients

• ✓ shrimp
• beer
• garlic

Instructions

1. 1 Whisk beer and garlic together in a bowl; add shrimp and toss to coat. Transfer mixture to a resealable plastic bag, squeeze out excess air, and seal the bag. Place the bag in a bowl to catch any leaks; marinate in the refrigerator at least 2 hours.
2. 2 Heat a cast-iron grill pan over medium-high heat until it begins to smoke. Remove shrimp from marinade; shake off any excess. Discard remaining marinade.
3. 3 Add shrimp to grill pan; cook until shells turn pink and shrimp are opaque, about 5 minutes.

By Gale