Put down the greasy beef in favor our Asian-inspired shrimp patty bound with white miso and crushed wantons. A tangy tangle of purple slaw on top seals its burger superiority.
- Recipe: Miso Shrimp Burgers
A Low Country classic gets an instant upgrade thanks to the crispiest shrimp (hello, cornstarch!) crowning spicy, buttery grits brightened with a bouquet of fresh herbs.
This classic shrimp boil recipe is a wonderful way to quickly and easily prepare fresh shrimp. It makes a deliciously portable meal for the backyard—or the beach—and is perfect for feeding a crowd! Finish off the meal with our perfect picnic brownies or one of our delectable summer desserts.
- Recipe: Shrimp Boil
Light, refreshing, and perfect for any time of year, this healthy summer salad can be tossed together in 15 minutes flat. The dressing uses honey, lime juice, and a few drops of hot sauce for surprising zest. The oxymoronic jumbo shrimp is flavored with onion and mint; combining it with sweet watermelon brings out its tangy fresh flavor. Feta cheese crumbles sprinkled on top make the perfect accompaniment.
We might be on the verge of peak poke, but that’s only because the Hawaiian roadside snack invites so many exciting and tasty variations. Tired of the tried and true trio of tuna-avocado-rice, mix it up with lemongrass poached shrimp, tender edamame, and a honey-sriracha dressing.
- Recipe: Shrimp Poke
We wouldn't lead you astray, especially when it comes to this adored seafood staple. These delicious shrimp recipes are our all-time favorites, and for good (tasty) reason. Here, you'll find more than 60 different creative ways to prepare the coastal classic, from grilled, fried, steamed, and boiled to coconut-covered, dressing-drenched, spiced, and buttered. Fresh and clean atop a bed of lettuce or peel-and-eat from a Lowcountry boil? Take your pick. It's all here.
First up: Slather shrimp onto a tortilla, and even the least of seafood loyalists are happy. This dish of sizzling fajitas with a sweet-and-zesty slaw will spice up your summer nights.
Yes, it’s possible to create a brighter, leaner Waldorf salad to celebrate summer’s salad days. Just ditch the dollop of mayo and punch it up with pickled shrimp, peaches, and slices of vibrant watermelon radish.
- Recipe: Southern Waldorf Salad
Refreshing Key lime juice brightens the flavor of grilled shrimp. Guests will rave about the savory marinade, but it's the Key Lime Beurre Blanc cream sauce that pulls this dish together.
Cooking Tip: Shrimp cook quickly, which makes them easy to overcook. Prepare them just until they no longer look translucent and they will taste crisp and tender and moist. Keep an eye on them; most shrimp cook fully in less than five minutes.
- Recipe: Key Lime Grilled Shrimp
Boiled and seasoned to perfection, these individual servings of medium shrimp are a tasty start to a seaside party. Spice up store-bought cocktail sauce with a simple variation. Add 1 tablespoon each chopped fresh dill and chopped preserved lemon (or 1 teaspoon lemon zest) to one 12-ounce bottle of Heinz Original Cocktail Sauce (or your favorite brand).
- Recipe: Shrimp with Zesty Cocktail Sauce
Our sticky peanut and ponzu glaze ensures that each shiitake and shrimp skewer doesn’t dry to a crisp. All hail the return of the better, bigger (noodle-buttressed) kebab!
This pretty shrimp ceviche-style dish makes for a delicious warm-weather appetizer. The secret to keeping the summer dish fresh is to let the ingredients chill for several hours so the flavors will mix. Then cook the shrimp until just done and marinate them with the lime juice and other chilled veggies. Serve in your best glassware for extra-special presentation.
- Recipe: Shrimp Ceviche
Shrimp scampi collides with everyone’s favorite (and easiest!) Roman delicacy: cacio e pepe (literally, cheese and pepper). Consider this your sophisticated take on mac n’ cheese.
- Recipe: Cacio e Pepe with Sauteed Shrimp
Fact: Ninety percent of shrimp eaten in the U.S. are imported (7% from Gulf and 3% from Atlantic and Pacific oceans).Thailand is the U.S.’s largest importer of shrimp, and other major players include Indonesia, Ecuador, China, and Vietnam.
For this Asian-inspired dish, ginger, shiitake mushrooms, soy sauce, red chile, sesame, and snow peas combine for a flavorful spoonful of soup that will keep you warm on a chilly night indoors.
- Recipe: Hot-and-Sour Soup
Fact: Did you know that Gulf shrimp accounts for most of the wild shrimp eaten in the U.S.? The oil spill in the Gulf has renewed a lot of questions about safety, and right now Gulf seafood is the most watched and regulated in the world.
Alternate these prosciutto-wrapped shrimp with nectarines on a skewer and marinate with a soy sauce drizzle to create a sweet-tasting (and easy-to-serve), grilled seafood dish that's sure to be a crowd favorite.
- Recipe: Honey Shrimp Skewers
Look for I.Q.F. on the label for the freshest shrimp on the market. It means “individually quick frozen,” and it's easier to manage than 5-pound frozen bulk blocks. Once thawed, frozen shrimp is just as perishable as fresh so make sure you are buying recently thawed seafood. Or, buy them I.Q.F. frozen.
Whisk, toss, and grill, and suddenly you have this wonderful dinner of Grilled Shrimp Panzanella Salad. It's that simple. Because it can be refrigerated up to two hours before serving, it's a perfect make-ahead dish.
- Recipe: Grilled Shrimp Panzanella Salad
Fact: More than 80 percent of the shrimp sold in America is imported. Most of the local-versus-imported debate focuses on environmental and health concerns. Many countries allow coastal deforestation and United States-banned antibiotics. To ensure you buy chemical-free shrimp, ask your fishmonger for wild American shrimp.
- Recipe: Grilled Shrimp Kebabs
Fact: Shrimp not only tastes great, but it’s also waistline friendly―a 6-ounce portion has only 180 calories and 3 grams of fat. Plus, it’s versatile and easy to prepare. You don’t have to be a trained chef to get a wonderful shrimp dinner on the table in 10 minutes.
Fact: Almost all shrimp you buy is frozen at sea or shortly thereafter. More than likely, “fresh” shrimp is actually thawed. Truly fresh shrimp appears more translucent than thawed shrimp, and its highly perishable nature makes it rarely available. The United States imports 80 to 90 percent of the shrimp its residents consume, so it stands to reason that the product is shipped frozen.
Fact: Hundreds of shrimp species swim in the seas, and some have minute differences we would never notice on our plates. Warm-water shrimp grow larger, but tend to taste less sweet than their cold-water cousins. Freshwater shrimp are usually farm-raised and prized for their size. Regardless of raw shrimp's color, which can range from white to yellow to brown to striped, all shrimp turn pink when cooked.
Fact: The terms used to describe shrimp size―small, medium, large, jumbo, colossal―mean different things in different locations, and the jargon has no industry regulations. The more universal technique measures shrimp by the count, or number. If the shrimp are “16-20s,” that means there are 16 to 20 shrimp per pound, regardless of the label’s large, extra-large, or jumbo designation.
Tip: Large shrimp are fairly easy to devein. Simply slit the back with a paring knife and lift the vein out with the knife point. But don't feel you have to devein. If you can't see the vein when the shrimp is raw, chances are you won't when it's cooked. Similarly, smaller shrimp have smaller veins, often not visible. Deveining comes down to aesthetics, not hygiene. If the veins don't show, don't bother.
Cooking Tip: Experiment with shrimp steamed, boiled, sautéed, or fried. You can serve it shell and tail on, shell off and tail on, or shell and tail removed. When paired with a sauce, serve shrimp peeled and remove the tail. For finger food, leave the tail intact, as it makes a convenient "handle."
Fact: Unlike most other foods, shrimp are identified by size. Because the meaning of the term “large” varies, you’ll often find shrimp labeled by number per pound. For example, “26–30” means there are 26 to 30 shrimp, totaling one pound of seafood.
Fact: Peeling and deveining shrimp (often called P&D) removed about half the weight, so a 26–30 P&D shrimp is larger than a 26–30 unpeeled. As a general rule, use small or medium shrimp in salads, fillings, and stir-fries, and large ones for kebabs and peel-and-eat meals.
Cooking Tip: Here is a good estimate on buying shrimp for 6 people (about 2 pounds): 24 jumbo fresh shrimp (or) 30 large fresh shrimp. If buying for 4, about 1-1/2 pounds.
Fact: Whether boiled, fried, sautéed, or grilled, America’s favorite crustacean, shrimp, makes the mouth water and the mind wander to a coastal locale. Discovered accidentally in a fishing net, this finger-length crustacean was dubbed schrimpe, the Middle English word for “small, puny person.” Shrimp have long since become a staple in the culinary world, with versatile recipes for almost every palate.
Cooking Tip: When buying shrimp, you should consider several factors. Fresh versus frozen is perhaps the most obvious. Keep in mind that shrimp spoils quickly, and freezing helps maintain quality. Another consideration is where the shrimp come from. Recently enacted country of origin labeling stipulates that seafood must be clearly marked with location of harvest.
All beer buffs worth their hops know beer adds rich, earthy flavor to all kinds of food. Our Beer-Braised BBQ Shrimp calls for lager, which is the most widely consumed beer. Lager has a slightly tangy flavor that works well with fish or spicy curry dishes.
- Recipe: Beer-Braised BBQ Shrimp
The mouth-watering combination of chips and cheese is made even better with some flavorful shellfish mixed in. Shrimp and crab are an unexpectedly delicious choice, and plenty of pickled jalapeños and pepper Jack cheese turn up the heat.
Recipe: Shrimp-and-Crab Nachos
The rémoulade, a quick dipping sauce, can be served with chips, crackers, or slices of bread, but we prefer it with juicy grilled shrimp. The sauce is only nine ingredients and can be mixed together in seconds; after that, it’s a mere matter of marinating and grilling the shrimp.
Pro tip: To make sure the rémoulade has the best possible flavor blend, let it chill for about an hour before serving.
- Recipe: Grilled Shrimp with Rémoulade
When the day calls for a dish that’s light and simple, try this make-ahead meal that combines fresh foods from land and sea. A jalapeno pepper adds just the right amount of kick and pairs well with onions, shrimp, and of course, tomatoes.
- Recipe: Tomato-and-Shrimp Salad
There’s not a time of the day where shrimp and grits isn’t on our menu. This low country variation comes from Hot and Hot Fish Club chef Christ Hastings. It’s a perfect one-dish menu impressive enough for friends.
- Get the recipe: Creamy Shrimp and Grits
Be sure the liquid in the pan covers the minced garlic. If the pan is too dry, the garlic could scorch under the intense broiling heat.
Tip: Wine, butter, and garlic always taste delicious with seafood. The touch of Worcestershire and red pepper add a subtle bite to the tomatoes and spinach.
- Recipe: Broiled Shrimp and Scallops
Revel in the fresh flavors of this delicious Mexican-inspired summer salad! Blackened shrimp is delicious enough to make this dish taste great, but when you add jicama—a sweet root vegetable—and grilled corn salsa and homemade cilantro-lime dressing, it becomes nearly sublime. And don’t worry about it being soggy—the blackened shrimp and crispy tortilla strips add plenty of crunch.
Pro tip: If you can't find jicama, use a crisp, white turnip instead.
Bruschetta may be a traditional Italian antipasto, but our take on this easy summer appetizer has a Greek twist. Small shrimp are tossed with chopped plum tomatoes, garlic, feta cheese, lemon juice, and a dash of Greek seasoning. While the toasted baguette slices on the bottom help soak up all the juices.
Pro tip: Be sure to pick out shrimp that are on the smaller size. Anything too large becomes unwieldy and has a tendency to overpower the rest of the ingredients.
- Recipe: Greek Shrimp Bruschetta
Nothing ushers in the summer months better than colorful shrimp skewers on a grill. This five-star recipe echoes the flavors of a margarita, making it the perfect festive dish for your celebration. These will be gone before you know it, thanks to the beautiful presentation and zesty flavor combinations, so make extra!
Recipe: Tequila Shrimp and Citrus
Try this very simple preparation of traditional shrimp scampi that's enhanced with crab. Don't feel limited to adding crab specifically; bay scallops and lobster also work well.
- Recipe: Shrimp-and-Crab Finger Scampi
Spicy Jamaican jerk seasoning gives this grilled shrimp recipe a hot kick. Pair with our Caribbean-inspired mango salsa to help cool your taste buds.
This dish gets its unique flavor from pineapple seared quickly in the wok prior to combining with the cooked shrimp. Make sure you preheat your wok before stir-friyng. You'll know the wok is ready when a drop of water evaporates in 1 or 2 seconds after hitting the metal.
- Recipe: Shrimp-Pineapple Fried Rice
Asian noodles come from various sources—from mung bean to yams. The noodles in this recipe are made from buckwheat, which must be boiled longer than other Asian noodles. Once the noodles are done cooking, serve this dish immediately for a zesty entreé, or chill for a refreshing salad.
Dinner's a breeze when BBQ Shrimp, Corn, and Zucchini Salad can be table-ready in 20 minutes. This grilled salad of fresh, seasonal veggies with juicy shrimp provides a meal that more than satisfies.