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  • 1 1/2 cups uncooked long-grain rice
  • 1 1/2 pounds medium-size raw shrimp
  • 1/2 cup butter (1/4 cup works fine)
  • 1 red bell pepper, chopped
  • 1 onion, chopped
  • 3 celery ribs, chopped
  • 2 garlic cloves, minced
  • 4 green onions, chopped
  • 2 (10 3/4-oz.) cans cream of shrimp soup, undiluted*
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup (4 oz.) shredded Cheddar Cheese
  • 1/4 cup fine, dry breadcrumbs (I use crushed Ritz crackers tossed with a tbps. or 2 of melted butter)
4.5/5 (18 Votes)

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1.To make the grits, place a 3-quart pot over medium-high heat and add the milk and cream

  • 1 1/2 cups milk, plus a splash
  • 1 1/2 cups heavy whipping cream
  • 1 cup stone-ground white cornmeal
  • 1 tablespoon unsalted butter
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 1 medium white onion, minced
  • 1 garlic clove, peeled and minced
  • 1 pound spicy andouille sausage links, cut into bite-size pieces
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 bay leaf
  • 2 pounds large shrimp, peeled and deveined, tails on
  • Kosher salt and freshly ground black pepper
  • Pinch cayenne pepper
  • 4 shakes bottled hot sauce
  • 1/2 lemon, juice only
  • 2 tablespoons finely chopped fresh Italian flat-leaf parsley
  • 2 tablespoons finely chopped chives
  • 1 recipe Buttermilk Biscuits
  • Buttermilk Biscuits
  • 4 cups all-purpose flour
  • 1 tablespoon salt
  • 1 tablespoon baking powder
  • 2 tablespoons baking soda
  • 1 cup cold shortening, cut into 1/2-inch pieces
  • 1 - 2 cups buttermilk
4.2/5 (46 Votes)

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1. Add shrimp, avocado, and onion to a large bowl

  • For the Dressing:
  • 1 pound cooked shrimp, peeled and deveined
  • 1 avocado, cut into large pieces
  • 1 tablespoon diced red onion
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon garlic powder
  • 1 teaspoon parsley, chopped
  • 1 teaspoon Dijon mustard
  • salt and pepper, to taste
4.4/5 (21 Votes)

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Get dinner together fast with this Rachael Ray recipe for Shrimp and Snap Pea Stir-Fry

  • 2 tablespoons canola oil
  • 2 cloves garlic, thinly sliced
  • 2 cups sugar snap peas, trimmed
  • 1/2 cup canned sliced water chestnuts, drained
  • 12 ounces large shrimp, peeled and deveined
  • 2 tablespoons ponzu sauce
  • 3 cups cooked long-grain white rice
4.3/5 (18 Votes)

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A quick & easy shrimp dish - with a little red pepper for some extra "kick"

  • Kosher salt
  • 1-1/2 pounds linguine
  • 5 Tbsp extra-virgin olive oil
  • 6 Tbsp unsalted butter
  • 3 Tbsp minced fresh garlic (about 8 or 9 cloves)
  • 2 pounds large shrimp, peeled and deveined
  • 1/2 tsp coarsely ground black pepper
  • 1/4 tsp hot red pepper flakes
  • 1/4 C fresh flat-leaf parsley
  • 1/4 C freshly squeezed lemon juice
  • 1/4 C freshly grated Parmesan cheese
4.2/5 (24 Votes)

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This is a simple recipe for a shrimp salad that’s quick and easy and great for a summertime lunch

  • 2 ripe avocados
  • 2 Persian cucumbers, peeled
  • 1 bunch green onions, white and pale green parts only
  • 3 green zebra tomatoes
  • 1 tbsp. mayonnaise
  • 2 tsp. honey mustard
  • 3/4 lb. large, uncooked shrimp, peeled and deveined
  • 2 tbsp. unsalted butter
  • Mache or butter lettuce
  • Good quality olive oil and balsamic vinegar
  • Salt
  • Pepper
4.5/5 (11 Votes)

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1. MAKE THE BREAD CRUMBS Preheat the oven to 350°

  • Bread Crumbs
  • 1/4 pound Italian bread, torn
  • 1 tablespoons dried parsley
  • 1 tsp dried oregano
  • 4 garlic cloves
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 1/2 stick unsalted butter, melted
  • 1 tablespoon fresh lemon juice
  • 1 tsp Kosher salt
  • Table grind pepper to taste
  • Shrimp
  • 20 jumbo shrimp (2 pounds), shelled and deveined
  • 1 small shallot, minced
  • 1 tablespoons dried parsley
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1/2 tsp Kosher salt
  • table grind black pepper
  • 3/4 pound capellini , angel hair pasta or zucchini pasta
  • 3 tablespoons fresh lemon juice
  • freshly grated Parmesan cheese
4.5/5 (11 Votes)

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Healthy, fresh, delicious and easy to make

  • 2 large zucchini, cut into 1/2-inch slices on the diagonal
  • 2 summer squash, cut into 1/2-inch slices on the diagonal
  • 6 carrots, peeled and cut into 1/2-inch slices on the diagonal
  • 2 sweet red peppers, cored, seeds removed and cut into 1/2-inch slices
  • 10 tablespoons reduced-fat Italian dressing
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 1/2 pounds medium-size shrimp, peeled and deveined
  • 6 cups watercress
  • 3 ounces reduced-fat feta cheese, crumbled
4.5/5 (11 Votes)

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These chicken and shrimp egg rolls are flavored with Chinese Five Spice, Sriracha, ginger and garlic, and are serve...

  • FILLING:
  • 1 tablespoon peanut oil
  • 1 tablespoon ginger, grated
  • 2 cloves garlic, finely chopped
  • 1 organic chicken thigh, de-skinned, de-boned, sliced into long thin strips
  • 1 teaspoon Chinese five-spice powder
  • 4 large shrimp, shells and tails removed, deveined
  • 1 tablespoon Shaosing rice wine or dry sherry
  • 1 tablespoon low-sodium light soy sauce
  • 1 teaspoon cornstarch slurry (1/2 teaspoon cornstarch mixed with 1 tablespoon water)
  • 1 teaspoon Sriracha
  • EGG CREPE:
  • 2 free-range or organic eggs
  • 1 pinch sea salt
  • 1 pinch ground white pepper
  • 2 tablespoons peanut oil or vegetable oil
  • VEGETABLES:
  • 2 dried shitake mushrooms, pre-soaked in hot water for 20 minutes, drained, stalks removed, sliced
  • 1 spring onion, julienned
  • 1/2 small handful beansprouts
  • 1/2 small carrot, julienned
  • 1/4 red pepper, deseeded, julienned
  • Peanut oil, for frying
  • 2 tablespoons oyster sauce
  • FRYING AND ASSEMBLY:
  • 14 3/4 cups/3.5 liters peanut or vegetable oil, for deep frying
  • Four 10-inch spring roll wrappers, such as TYJ (made from wheat flour, salt and coconut oil)
  • 1 egg, beaten
  • 2 scallions, julienned, soaked in ice-cold water to make curls
  • Sweet chili sauce
4.4/5 (23 Votes)

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This Chicken, Shrimp, and Sausage Gumbo is rich and full of great authentic Cajun flavors

  • 1/4 cup canola oil
  • 1 (8-ounce) package smoked sausage
  • 2 pounds chicken thighs, skinless
  • 1/2 cup flour
  • 1/4 cup unsalted butter
  • 1 medium green bell pepper, diced
  • 1 medium onion diced
  • 1 cup celery, chopped, about 3 stalks
  • 2 teaspoons garlic, minced
  • 1 (14-ounce) can tomatoes, chopped
  • 1/2 pound crab legs
  • 1 tablespoon Creole seasoning.
  • 1/2 tablespoon smoked paprika
  • 1 tablespoon chicken bouillon powder or 1 cube
  • 1 tablespoon thyme, fresh or dried
  • 2 bay leaves
  • 6 cups chicken stock
  • 1 pound shrimp, 41/50 count, peeled and deveined
  • 1/4 cup parsley, chopped
  • 2 green onions, chopped
  • 1 tablespoon gumbo file
  • 10 cups rice, cooked
4.5/5 (21 Votes)

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Preheat oven to 425. Mix mayonnaise and chili sauce together, stirring well

  • 12 oz. box frozen Popcorn Shrimp
  • 1/4 cup Kraft Hot & Spicy Mayonaise
  • 1/4 cup sweet Chili sauce
4.5/5 (14 Votes)

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INSTRUCTIONS: Make the Sauce: In a small bowl whisk the sauce ingredients together

  • Sauce:
  • 1/2 cup mayonnaise
  • 1 - 2 tablespoons hot sauce (like Cholula )
  • 1/3 cup sweet chili sauce
  • 1 teaspoon rice vinegar
  • Breading:
  • 1/2 cup cornstarch
  • 2 eggs, beaten with 2 tablespoons water
  • 3/4 cup all-purpose flour
  • 1/2 cup breadcrumbs
  • 1 teaspoon coarse salt or 1/2 teaspoon table salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • oil for deep frying - vegetable, coconut or canola
  • 1 pound medium shrimp, peeled and deveined
  • Garnish:
  • 1 handful of mixed greens
  • 1 green onion, snipped with kitchen shears (green part only)
  • Make a Delicious Bacon & Cheddar Dip
4.3/5 (28 Votes)

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Pow Pow Fried Shrimp Shrimp and Rice Casserole