Curtis Stone’s Delicious Shrimp Recipes

Barbecued Shrimp with Olive Oil, Lemon Juice, and Fresh Parsley

Close-up of baked shrimp
(Photographer: Craig Kinder)

(Makes 6 servings)


Preheat barbecue for high heat. Drizzle shrimp with 1 ½ tablespoons oil and sprinkle with salt. Grill shrimp flesh-side down for 45 seconds. Turn shrimp over and sprinkle with half of chilies, parsley, and lemon zest. Squeeze juice of 1 lemon over. Cook 45 seconds longer, or until pink and just cooked through.

Transfer shrimp to plates. Sprinkle with remaining chilies, parsley, and lemon zest. Drizzle with 1 ½ tablespoons oil and remaining lemon juice. Season with salt and serve.

Per serving


Stir-Fried Shrimp with Chiles, Bell Peppers, and Peanuts

Bowls of stir fried shrimp on a table.
(Photographer: Quentin Bacon)

(Makes 4 servings)


In small bowl, mix oyster sauce, vinegar, fish sauce, and sesame oil and set aside. Heat large wok or skillet over medium-high heat. Add canola oil and swirl to coat inside of wok. Add onion and bell peppers and stir-fry for 3 minutes, or until onion begins to soften. Add chile, garlic, shallot, and ginger and stir-fry for 15 seconds, or until fragrant. Add shrimp and stir-fry for 2 minutes, or until they begin to turn opaque. Add reserved sauce and peanuts and stir-fry for 1 minute, or until shrimp are just pink and cooked through. Stir in basil leaves. Season to taste with salt. Transfer stir-fry to a platter. Sprinkle with scallions and serve immediately with rice.

Per serving

These recipes supplement Curtis Stone’s Healthy Eating feature in the March/April 2018 issue of The Saturday Evening Post. Subscribe to the magazine for more art, inspiring stories, fiction, humor, and features from our archives.