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Although not fried like the classic version, these easy chiles rellenos are still decadent, thanks to the creamy sh...

  • 1 jar (12 oz.) roasted red peppers, drained
  • 1 can (14.5 oz.) fire-roasted tomatoes
  • 1 1/2 teaspoons kosher salt, divided
  • 6 medium poblano chiles
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 large garlic clove, minced
  • 1/2 to 1 jalapeño chile, chopped
  • 1 teaspoon coriander seeds, crushed with a pan
  • 1 pound medium (36 to 42 per lb.) peeled, deveined shrimp, halved lengthwise
  • 8 ounces cream cheese, at room temperature
  • 1 cup shredded jack cheese
  • 1/2 cup crumbled queso fresco* (Mexican-style fresh cheese)
  • 1 cup cilantro sprigs
4.4/5 (9 Votes)

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This is one of the most satisfying shrimp dishes

  • FOR THE GRITS
  • 1 teaspoon salt
  • 1 cup McEwen's white stone ground organic grits
  • 2 tablespoons butter
  • 1/2 cup mascarpone cheese
  • ?
  • FOR THE SHRIMP
  • 2 tablespoons olive oil
  • 30 jumbo Louisiana shrimp
  • Salt
  • Creole Spices
  • 1/3 cup minced andouille
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 2 piquillo peppers, minced
  • 1 tablespoon chopped fresh thyme leaves
  • 4 cups shrimp stock
  • 2 tablespoons butter
  • 1 teaspoon fresh lemon juice
  • 2 cups canned diced tomatoes
  • 1 tablespoon chopped fresh chives
  • 1/2 cup fresh chervil sprigs
4/5 (31 Votes)

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Buttery shrimp mixed together with fresh Brussel sprouts is a deliciously balanced side dish or appetizer for any g...

  • 10 Brussels sprouts, cut in half lengthwise (I used frozen, unthawed)
  • 20 medium shrimp, shells removed and deveined (I used frozen that were already deveined)
  • 2 cloves garlic, thinly sliced or minced
  • Salt and black pepper, to taste
  • 2 teaspoons salted butter
  • 1 tablespoon olive oil
4.1/5 (32 Votes)

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Calories 325; Fat 8.5 g; Protein 23 g; Carbs 39 g; Fiber 6; Cholesterol 104 mg; Iron 3 mg; Sodium 498 mg; Calcium 6...

  • 1 teaspoon canola oil
  • 6 ounces spicy chicken sausage links, casings removed
  • 1 (8-oz.) pkg. chopped onion, pepper, and celery blend
  • 1/2 pound medium shrimp, peeled and deveined
  • 1 teaspoon Creole seasoning
  • 3 1/2 cups frozen cooked quinoa (such as 365 Everyday Value)
4.3/5 (8 Votes)

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Super quick and easy to make

  • 30 pre-cooked shrimp
  • 30 Ritz Crackers
  • 8 oz cream cheese (softened)
  • Creole Seasoning - I use Tony Chacherer's
4.5/5 (4 Votes)

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Recipe from Newspaper

  • 1 package Knorr Alfredo Pasta Sides
  • 1 Cup cherry tomatoes
  • 2 Cups baby spinach leaves
  • 1 Tbsp vegetable oil
  • 1 lb. peeled and deveined uncooked medium shrimp
  • 2 Tbsp grated Parmesan cheese
4.5/5 (4 Votes)

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Procedure for the Sauce: In a small bowl, combine the yogurt, mayo, Sriracha, and Old Bay and set aside

  • For the Pizza Sauce:
  • 1 pizza crust ( I used Boboli's)
  • 1 lb frozen shrimp, thawed, shelled and chopped
  • 1/2 bag of fresh baby spinach
  • 1/2 cup Feta cheese, crumbled
  • 1/2 cup shredded Mozarella cheese
  • 1/4 cup of diced onion
  • 1 5.3 oz container of plain Oikos Greek yogurt
  • 2 TB mayo
  • 1 tsp Sriracha or hot pepper sauce
  • 2 tsp Old Bay seasonings
3.9/5 (7 Votes)

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Warm tender shrimp and scallops, a lightcouscous salad and cool crispy greens all add up to a terrific main course ...

  • 1 1/2 cups (375 mL) water
  • Salt and freshly ground pepper
  • 1 cup (250 mL) couscous
  • 12 large or jumbo (21 to 30 per 454 g) shrimp, peeled and deveined
  • 8 large sea scallops, trimmed of side muscle
  • 1/4 cup (60 mL) extra virgin olive oil
  • 1 cup (250 mL) grape tomatoes
  • 1 large shallot, minced
  • 2 tsp (10 mL) finely chopped fresh thyme
  • 1/2 cup (125 mL) red wine vinegar
  • 1 tsp (5 mL) grainy Dijon mustard
  • 1 small zucchini, diced
  • 6 cups (1.5 L) mixed salad greens
4.5/5 (4 Votes)

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Quick and Easy! Great appetizer for groups

  • Medium-sized shrimp, as little or many as you'd like
  • Mayo
  • Paprika powder
  • Progresso Garlic & Herb bread crumbs
  • Freshly ground black pepper
4/5 (11 Votes)

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For the Barbecue Spice: Combine the salt, paprika, thyme, allspice, white pepper, cumin, onion powder, garlic powd...

  • BARBECUE SPICE:
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1/8 teaspoon allspice
  • 1 teaspoon freshly-ground white pepper
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoon chili powder plus
  • 1 teaspoon chili powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 3/4 cup brown sugar - (packed)
  • 1/2 teaspoon dried red pepper flakes
  • 1/2 teaspoon dry mustard
  • HERB BUTTER:
  • 1/2 cup softened butter - (1 stick)
  • 2 tablespoons chopped parsley
  • 3/4 teaspoon fresh thyme
  • 1/2 teaspoon fresh tarragon
  • SHRIMP:
  • 10 large shrimp - (to 12)
  • 1/4 cup Barbecue Spice (listed above)
  • 3 tablespoons olive oil
  • 2 teaspoons chopped garlic
  • 1 1/2 ounces Sherry
  • 1 1/2 ounces apple cider vinegar
  • 1/2 cup tomato juice
  • 1 plum tomato chopped
  • Juice of 1/2 lemon
  • 3 tablespoons chopped green onions
  • 2 tablespoons Herb Butter (listed above)
  • 2 sourdough baguettes halves, and cut into 6" pieces
4.2/5 (20 Votes)

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Crunchy panko-crusted baked shrimp flavored with bright lemon juice and fresh Italian parsley

  • 1 pound raw shrimp
  • 2 1/2 tablespoons olive oil, separated
  • 2 tablespoons Italian parsley, roughly chopped
  • 2 tablespoons lemon juice, separated
  • 2/3 cup panko bread crumbs
  • Salt, to taste
  • Pepper, to taste
4.2/5 (28 Votes)

By

Grilled shrimp top this spinach and egg salad and topped with the warm bacon dressing

  • SALAD:
  • 8 cups fresh, washed baby spinach, dried really well
  • 3 boiled eggs, sliced
  • 4 pieces of cooked bacon, crumbled
  • 1/2 red onion, sliced very thin
  • SHRIMP:
  • 1 pound of fresh, peeled and deveined shrimp
  • 1 tablespoon Old Bay seasoning
  • DRESSING:
  • 3 tablespoons of bacon drippings
  • 3 tablespoons red wine vinegar, you can substitute cider vinegar if needed
  • 2 teaspoons sugar
  • 1 tablespoon honey
  • 1/3 teaspoon Dijon mustard
  • Salt and pepper to taste
4.2/5 (25 Votes)

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Spinach Salad with Shrimp and Warm Bacon Dressing Roasted Shrimp-Stuffed Poblanos