70 Favorite Shrimp Recipes
Miso Shrimp Burgers
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
Harissa Shrimp Fra Diavolo
Harissa, the Tunisian chili sauce, adds even more smoky-spicy undertones to this fiery Italian-American staple.
- Recipe: Harissa Shrimp Fra Diavolo
Crispy Salt-and-Pepper Shrimp over Green Grits
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
Shrimp, Watermelon, and Feta Salad
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
Shrimp Fajitas with Mango-Lime Slaw
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.
Coconut (Un-)Fried Shrimp
These scrumptious shrimp (perfect for an appetizer or main dish) are dipped in egg whites, breaded, and then baked instead of deep-fried.
- Recipe: Coconut (Un-)Fried Shrimp
Southern Waldorf Salad
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
Key Lime Grilled Shrimp
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
Shrimp with Zesty Cocktail Sauce
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
Grilled Shrimp Satay with Shiitake Mushrooms, Baby Bok Choy, and Udon Noodles
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
Cacio e Pepe with Sauteed Shrimp
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
Honey Shrimp Skewers
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
Grilled Shrimp Panzanella Salad
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
Grilled Shrimp Kebabs
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
Cheesy Shrimp and Grits
Fact: Shrimp accounts for about 25 percent of all seafood sold in the United States, making it the best-selling creature of the water.
- Recipe: Cheesy Shrimp and Grits
Grilled Shrimp and Asian Barbecue Sauce
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.
Fresh Gulf Shrimp in Barbecue Butter
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.
Coconut Shrimp with Maui Mustard
Cooking Tip: When buying any seafood, use your nose. Shrimp should smell mildly of the sea, but not like iodine, ammonia, or low tide.
Flying Trapeze Shrimp
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.
Shrimp and Brie Linguine
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."
Shrimp Seviche with Mango and Habanero
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.
Bacon-wrapped Shrimp with Basil-Garlic Stuffing
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.
Shrimp, Tomato, and Watermelon Salad
Fact: On average one shrimp has 10 legs.
Coconut Shrimp and Rice Pilaf
Fact: "Green" is the name for raw, uncooked shrimp.
Fact: 50% is the size of a shrimp's head in comparison to its body
Grilled Lime Scampi
Cooking Tip: Scampi is a style of shrimp that has been broiled or sautéed, usually in butter and garlic
Tropical Fruit, Avocado, and Grilled Shrimp Salad
Grilled Shrimp with Sangrita
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.
Vietnamese-style Prawns and Hearts of Palm with Green Tea-Noodle Salad
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.
Grilled Shrimp Gazpacho
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.
Beer-Braised BBQ Shrimp
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
Shrimp Scampi Linguine
A dash of red pepper adds a bit of heat for an exciting version of this classic recipe.
- Recipe: Shrimp Scampi Linguine
Grilled Shrimp with Rémoulade
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
Po'boys and fresh seafood salad sandwiches are great on hoagie buns and hot-dog style rolls.
- Recipe: Shrimp Rolls
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
Creamy Shrimp and Grits
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
Broiled Shrimp and Scallops
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
Curb the heat in this shrimp recipe by dipping in a colorful and creamy cilantro-yogurt chutney.
- Recipe: Curry-Spiced Shrimp
Blackened Shrimp Salad with Jicama and Grilled Corn
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.