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A delicious, easy dinner that comes together in under 30 minutes, this creamy linguine with shrimp recipe will impr...

  • 1 (6-ounce) package linguine, uncooked
  • 1/3 cup onion, chopped
  • 1/3 cup fresh mushrooms, sliced
  • 2 garlic cloves, minced
  • 1/4 cup butter, cubed
  • 2 tablespoons olive oil
  • 1/4 cup heavy whipping cream
  • 2 tablespoons Parmesan cheese, grated
  • 1/4 teaspoon red pepper flakes, crushed
  • 15 uncooked medium shrimp, peeled and deveined
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
4.6/5 (22 Votes)

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Heat oven to 375. Place wire rack on baking sheet

  • 3 tbs vegetable oil
  • 1 1/2 c panko
  • 1/2 c sweetened coconut
  • 1/2 c Dijon mustard
  • 1/2 tsp curry powder
  • 2 egg whites
  • 1 lb shrimp
  • Lime
  • Mango chutney or other dipping sauce
4.8/5 (8 Votes)

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Note the manner in which I thread the shrimp on the skewers

  • 1/3 cup kosher salt
  • 1/3 cup brown sugar, packed
  • 1 quart cool water
  • 24 large shrimp, peeled and de-veined
  • 1/4 cup olive oil
  • 3 teaspoon garlic, minced
  • 1 tablespoon flat-leaf parsley, chopped
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoon dry white wine
  • 4 oz fresh tomatillos, husked, washed, and coarsely chopped
  • 1 teaspoon serrano chile, seeded and coarsely chopped, or to taste
  • 1 large ripe, creamy avocado, peeled, pitted and coarsely chopped
  • 1 tablespoon green onion, chopped
  • 4 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper, as needed
  • 2 tablespoon cilantro, coarsely chopped
  • lemon slices as needed
4.8/5 (8 Votes)

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Adapted recipe by Leitesculinaria Original recipe by Eileen Yin-Fei Lo | Mastering the Art of Chinese Cooking

  • For the shrimp coating:
  • 1 pound large shrimp (40 count per pound)
  • 2 tablespoons lightly beaten egg whites
  • 2 tablespoons peanut oil
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon mung bean starch
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • Pinch of white pepper
  • For the sauce:
  • 5 tablespoons ketchup (see Note below)
  • 1 tablespoon oyster sauce
  • 2 teaspoons white rice vinegar
  • 2 teaspoons light soy sauce
  • 1 1/2 teaspoons pepper flakes from Hot Pepper Oil (below) or 1 1/2 teaspoons coarsely ground dried Thai chiles
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/4 cup peanut oil
  • 1 tablespoon peeled and of minced ginger
  • 1 tablespoon minced garlic
  • 1/2 cup 1/4-inch-dice shallots
  • 1 1/2 tablespoons Shaoxing wine
  • Hot Pepper Oil:
  • Makes about 1 cup oil and pepper flakes
  • 1/2 cup hot pepper flakes
  • 1/3 cup sesame oil
  • 1/2 cup peanut oil
4.8/5 (8 Votes)

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Pic nurishnetwork

  • 1 1/4 pound Hawaiian white sugarcane shrimp, peeled
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon salt (optional)
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon dark brown sugar
  • 1/4 teaspoon dry mustard
  • freshly squeezed juice from one orange
4.5/5 (24 Votes)

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Preheat oven to 350°. Arrange shrimp in an oiled casserole dish

  • 1 lb extra-large shrimp, cleaned, deveined, and butterflied
  • 1 ⁄4 cup olive oil
  • 3 ⁄4 cup toasted breadcrumb
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 teaspoon crushed red pepper flakes
  • 3 garlic cloves
  • 2 tablespoons chopped fresh parsley
  • 6 tablespoons butter
  • 1 ⁄4 cup grated parmesan cheese
4.3/5 (40 Votes)

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This Asian inspired one skillet dish works great for a busy weeknight dinner or to impress your guests and it's rea...

  • 1 (7-ounce) package vermicelli rice noodles (such as China Bowl)
  • 3 tablespoons vegetable oil
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons curry powder
  • 2 teaspoons sesame oil
  • 1 (1-inch) piece ginger, peeled and grated
  • 1 clove garlic, grated
  • 1 pound frozen cooked, peeled and deveined shrimp, thawed
  • 1 sweet red pepper, cored and thinly sliced
  • 1 bunch scallions, sliced
  • 1 cup bean sprouts
  • 1 jalapeno, thinly sliced
  • 1/4 cup cilantro, chopped
4.6/5 (18 Votes)

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In a bowl, combine first 7 ingredients

  • 6 Tbls. soy sauce
  • 3 Tbls. orange juice
  • 3 Tbls. olive oil
  • 1-1/2 tsp. sugar
  • 3 garlic cloves, minced
  • Dash crushed red pepper flakes
  • Dash ground ginger
  • 1 lb. raw jumbo shrimp, peeled & deveined
4.6/5 (18 Votes)

By

sea food

  • 1 package Round dumpling skins (you can use square rounded off or your own homemade wrappers.
  • 1/2 pound prawns
  • 12 Chinese mushrooms, small or use canned but squeeze dry
  • 1/2 pound ground pork
  • 2 green onion, finely chopped
  • 1 small egg
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon sesame oil
  • 2 teaspoons thin soy sauce
  • 1 teaspoon oyster sauce
  • 1 tablespoon cornstarch
4.3/5 (32 Votes)

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Crispy fried shrimp beignets in a pepper jelly sauce that you won't be able to put down! Perfect for an appetizer o...

  • SAUCE:
  • Canola oil or other neutral vegetable oil, for deep frying
  • 1 cup pepper jelly, such as Tabasco
  • 2 tablespoons Creole mustard or any country-style whole-grain mustard
  • 2 tablespoons Champagne vinegar (apple cider vinegar is a good substitute)
  • BATTER:
  • 2 cups all-purpose flour
  • 1 cup sweetened coconut, shredded
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup very thinly sliced green onions, white and green parts
  • 1 (12-ounce) bottle amber beer, such as Abita
  • Water (if needed)
  • 1 pound small shrimp, peeled and deveined
4.6/5 (21 Votes)

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Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped onion and celery

  • 3 tablespoons butter
  • 2 tablespoons chopped fine onion
  • 2 tablespoons chopped fine celery
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups milk
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon tomato paste
  • 1 cup heavy whipping cream
  • 8 ounces backfin or lump crab meat
  • 4 to 8 ounces small cooked shrimp or other seafood (if the shrimp are large chop into smaller pieces.
  • 2 tablespoon sherry wine*
4.6/5 (23 Votes)

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To prepare our Shrimp Piccata Pasta, we seared the shrimp over high heat until just barely cooked through, then set...

  • 2 tablespoons extra-virgin olive oil
  • 1 pound large shrimp, peeled, deveined, and halved lengthwise
  • 4 medium cloves garlic, minced
  • 1/8 teaspoon red pepper flakes
  • 1/2 cup dry white wine
  • 1 (8-ounce) bottle clam broth
  • 3 tablespoons lemon juice
  • Table salt
  • 1 pound linguine
  • 3 tablespoons drained small capers
  • 1/3 cup chopped fresh parsley leaves
  • 4 tablespoons unsalted butter, softened
  • Ground black pepper
4.6/5 (17 Votes)

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Shrimp Piccata Pasta Shrimp Linguine with Parmesan Cream Sauce