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The best shrimp recipes - 696 recipes

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In a large skillet, heat the oil and saute the onion, garlic, parsley, and celery until the onion is light golden

  • 1/4 cup olive oil
  • 1/2 medium yellow onion, chopped
  • 1 clove garlic, minced
  • 1 tsp. chopped fresh parsley
  • 1 stalk celery, chopped
  • 1/2 lb. crab meat
  • 1/2 lb. large shrimp, cut into 2 or 3 pieces
  • marinara sauce (separate recipe)
  • 1/2 cup dry sherry
  • black pepper to taste
  • 1 lb. lasagne
  • 3 Tbs. salt
  • 1 Tbs. oil
  • bechamel sauce (separate recipe)
4.4/5 (60 Votes)

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To 1 gallon of water add all ingredients except shrimp and salt and boil for 10 minutes

  • 1 lemon sliced
  • 1 onion sliced
  • 1/4 cup cayenne pepper
  • 2 tbsp hot sauce (optional)
  • 2 bay leaves
  • Chopped garlic (to taste)
  • Several tbsp ginger powder (to taste)
  • 2 lbs shrimp (do not peel)
  • 1/4 cup salt
  • ice water
4.4/5 (57 Votes)

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In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minu...

  • grated sharp cheddar cheese, for garnish
  • sprig of dill, optional garnish
  • crumbled bacon bits, for garnish
  • 1 lb medium shrimp
  • 1/4 teaspoon pepper
  • 1 teaspoon salt
  • 1 cup half-and-half
  • 4 cup milk: whole, reduced fat (2%), or low fat (1%)
  • 2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
  • 2 tablespoon all-purpose flour
  • 8 medium russet potatoes, peeled and cubed
  • 2 medium carrots, diced about the same size as the onion
  • 1 small onion, diced
  • 1/2 stick butter
4.4/5 (62 Votes)

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Cook pasta in boiling water to package directions Add olive oil to pan over medium high heat

  • 1 dozen 16-20 shrimp
  • 1 box linguine
  • 2 tablespoons olive oil (plus extra for garnish)
  • 2 cloves garlic (minced)
  • Zest of 1/2 a lemon
  • 1/2 cup white wine
  • 2 tablespoons butter
  • 1 tablespoon parsley (finely chopped)
  • Red pepper flakes (to taste)
  • Salt
4.6/5 (42 Votes)

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A delicious combination of sautéed shrimp and scallops with Adobo seasonings

  • 2 pounds shrimp, peeled and de-veined
  • 1 pound scallops
  • 1 (7.75-ounce) can El Pato tomato sauce
  • 2 tablespoons Adobo Seasoning
  • 2 tablespoons olive oil
4.3/5 (59 Votes)

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1. To a large pot, add Chayote and enough water to cover

  • Cream of Chayote and Shrimp Soup Seasoned with Stella Artois
  • MAKES 10 SERVINGS
  • 8 Chayote*, halved
  • 1/4 cup Louisiana pecan oil
  • 1/2 cup butter
  • 1 cup chopped sweet onion
  • 1 cup chopped celery
  • 1 1/2 teaspoons minced garlic
  • 1 pound small Louisiana shrimp, peeled
  • and de-veined
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground white pepper
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dried basil
  • 2 tablespoons quick-mixing flour
  • 2 quarts chicken broth
  • 1 cup half-and-half
4.9/5 (10 Votes)

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The ultimate surf and turf - steak with shrimp and a Parmesan sauce

  • 2 (10-ounce) sirloin steaks
  • 2 cups heavy cream, 16 ounces
  • 2 tablespoons fresh basil, chopped (2 teaspoons dry)
  • 1/2 cup Parmesan cheese, grated
  • Salt & pepper, to taste
  • 20 shrimp, tails and shells removed
  • 1 tablespoon butter
4/5 (127 Votes)

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A po' boy is a traditional sandwich from Louisiana

  • Po' Boys:
  • 1 cup mayonnaise
  • 5 tablespoons dill pickles. finely chopped
  • 3 green onions, finely chopped
  • 3 tablespoons fresh squeezed lemon juice
  • 2 tablespoons whole grain mustard
  • 1 teaspoon fresh dill, chopped or 1/3 teaspoon dried dill
  • 1 teaspoon fresh tarragon, chopped or 1/3 teaspoon dried tarragon
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Sriracha or Tabasco (or 1/2 teaspoon for less spice)
  • 1/2 teaspoon each sea salt and freshly ground black pepper
  • 1 1/2 pound large shrimp (16/20 count), peeled and deveined
  • 1 1/4 cup flour
  • 1 cup yellow cornmeal
  • 1 tablespoon granulated garlic powder
  • 1 tablespoon granulated onion powder
  • 1 teaspoon sea, Kosher or other salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 teaspoons cayenne
  • 2 eggs
  • 4 tablespoons milk
  • Peanut or vegetable oil for frying
  • 4 crusty French or Italian rolls
  • Butter
  • 3 cups iceberg lettuce, finely shredded
  • 2 firm, red, ripe tomatoes, sliced and splashed with a bit of Tabasco and a sprinkling of sea salt
4.4/5 (59 Votes)

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Copycat recipe!

  • 1 lb shrimp, shelled (smaller shrimp works best)
  • 1/2 cup mayo
  • 1/4 cup Thai sweet chili sauce
  • 3-5 drops hot chili sauce
  • 1/2 - 3/4 cup cornstarch, to coat the shrimp
4.5/5 (46 Votes)

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The best part of this Parrot Bay Coconut Shrimp recipe is the pina colada dipping sauce

  • 1/2 cup sour cream
  • 1/4 cup pina colada nonalcoholic drink mix
  • 1/4 cup crushed pineapple (canned)
  • 2 tablespoons granulated sugar
  • 7 cups canola oil (as required by fryer)
  • 12 large shrimp, peeled and deveined (about 1/2 pound)
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 tablespoons captain morgan Parrot Bay coconut rum
  • 1 cup panko Japanese-style bread crumbs
  • 1/2 cup flaked coconut
  • Salsa
4.5/5 (46 Votes)

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Beer and pancake mix as a shrimp batter? Pure genius! These coconut shrimp are quick-fried to stay crispy on the ou...

  • 1/2 pound unpeeled medium-size fresh shrimp
  • 3/4 cup pancake mix
  • 3/4 cup beer
  • 1/4 cup all purpose flour
  • 1 cup flaked coconut
  • Vegetable oil
4.2/5 (71 Votes)

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With garlic, sherry, sun-dried tomatoes, onions, butter, olive oil, and fresh shrimp, this dish is bursting with fl

  • 1 1/2 pounds large fresh wild shrimp, shells removed and de-veined (leave tails on for easier eating!)
  • 1 tablespoon olive oil
  • 6 ounces dried semi-cured/uncured Spanish chorizo, sliced
  • 1 cup yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1/2 cup sun-dried tomatoes in olive oil, drained and rough chopped
  • 1/2 cup dry sherry
  • 1/2 cup white wine
  • 1 teaspoon smoked paprika or hot Hungarian paprika if you like it spicy!
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 2 tablespoons butter (optional)
  • Serve with French or sourdough bread
5/5 (5 Votes)

Any burning questions? Our chefs answer!

Sun-Dried Chorizo Garlic Shrimp Lasagne with Shrimp and Crab Meat