Menu Enter a recipe name, ingredient, keyword...

The best shrimp recipes - 695 recipes

Google Ads

More Shrimp recipes

By

This citrusy, shrimp appetizer was originally published in Saveur - Issue #12 and modified by Sue R

  • For Shrimp:
  • 1 lb. small raw shrimp (50 – 55)
  • 2 Tbsp. salt
  • 1 tsp. whole black peppercorns
  • Juice of 4 - 6 limes + lime halves
  • Sauce:
  • 2 plum tomatoes, peeled, cored & chopped (or 1 regular tomato)
  • 1/2 small white (or red) onion, peeled and chopped
  • 3 scallions, thinly sliced, crosswise
  • 1 garlic clove, peeled and minced
  • 1-2 fresh jalapeño(s), sliced (seeded to lessen heat)
  • 4-6 Tbsp. extra-virgin olive oil
  • Zest of 1 lime
  • 2 Tbsp. fresh lime juice + more for serving
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. chopped fresh cilantro (or Italian or curly parsley) + more for serving
  • Salt and freshly ground white pepper to taste (approx. 1 tsp. salt, 3/4 tsp. pepper)
  • 1 avocado, peeled and sliced (or coarsely chopped, for individual servings)
  • Lime wedges & cilantro or parsley sprigs
  • Optional: diced cucumber; Tabasco or a vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Búfalo, the latter being on the sweet side)
  • Salsa Verde (to be served on the side):
  • 1/2 lb. fresh tomatillos
  • 1 garlic clove, peeled and chopped
  • 4 fresh Serrano chiles, stemmed and chopped
  • Salt
  • 2 Tbsp. minced white onion
  • 2 Tbsp. roughly chopped fresh cilantro
4.4/5 (7 Votes)

By

For the Black Bean Soup: In a large soup pot, heat the olive oil over medium-high heat

  • Black Bean Soup:
  • 2 tablespoons olive oil
  • 1 large onion (chopped)
  • 3 cloves garlic (peeled, chopped)
  • 1 teaspoon ground cumin
  • 2 tablespoons chili powder
  • 2 14- ounce cans black beans (rinsed, drained)
  • 1 14- ounce cans fire-roasted tomatoes (diced)
  • 1/2 cup heavy cream
  • 5 cups low-sodium vegetable broth
  • hot sauce
  • Kosher salt and freshly ground black pepper (to taste)
  • Lime Shrimp:
  • 1 clove garlic (peeled, chopped)
  • 3 tablespoons olive oil
  • 2 limes (zested and juiced)
  • 1/2 teaspoon crushed red pepper
  • 1/4 cup parsley (chopped)
  • pinch Kosher salt
  • 16 jumbo shrimp, peeled, deveined, and butterflied
3/5 (2 Votes)

By

In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granul...

  • 2 onions, chopped
  • 2 stalks celery, chopped
  • 1 teaspoon olive oil
  • 1/4 teaspoon Granulated Garlic
  • 2 1/2 cup chicken broth
  • 1/4 cup flour
  • 3 tablespoons lemon juice
  • 1/8 teaspoon Cayenne Pepper, or to taste
  • 2 teaspoons Tabasco sauce
  • 1 1/2 lb shrimp, peeled and deveined
  • 1 1/2 lb lump crabmeat
  • 1/4 cup green onions, chopped
  • 1/4 cup fresh parsley or 1 1/2 tablespoon Dried Parsley
  • 3 cups cooked Basmati or brown rice
5/5 (1 Votes)

By

Melt buuter; blend in onion and curry; saute lightly

  • 3 tbsp butter
  • 1/4 cup minced onion
  • 1 1/2 tsp mild curry
  • 3 tbsp flour
  • 3/4 tsp salt
  • 1/8 tsp ground ginger
  • 1 cup chicken stock (1 bullion cube in 1 cup hot water)
  • 1 cup milk
  • 1 cup shrimp
  • 1/2 tsp lemon juice
5/5 (1 Votes)

By

enough for 9-10 as happy hour app

  • 6 dozen clams
  • shrimp (as per # of people)
  • 4 cloves of garlic, chopped
  • 1 lg onion
  • 1 C white wine
  • 2 C clam juice plus one small can clams
  • chopped parsley
  • salt and red pepper flakes
  • 1/2 C melted butter (1 stick)
  • diced tomato flesh
5/5 (1 Votes)

By

Mix cornstarch and bread crumbs

  • Chile Garlic Mayonnaise:
  • 1 cup small shrimp (41/50)
  • 1 cup cornstarch
  • 1 cup bread crumbs
  • 1/2 cup mayo
  • 1/4 cup chile garlic sauce (look in Asian aisle of grocer)
  • 4 tablespoons soy sauce
  • 1 teaspoon cayenne pepper
  • 1 teaspoon grated fresh ginger
  • Chopped fresh cilantro
5/5 (1 Votes)

By

1.Heat butter in a sauté pan

  • 2 oz. Butter
  • 1 tbsp. garlic, minced
  • 1 ea. green onion
  • 10 ea. Kalamata olives, ½ pieces
  • 2 tbsp. sundried tomatoes, julienne
  • 3 oz. shrimp (small count)
  • 3 oz. bay scallops
  • 2 tbsp. lemon juice
  • ¼ cup clam broth
  • 3 tbsp. Feta cheese, crumbles
  • 2 tbsp. chopped parsley
5/5 (1 Votes)

By

1.In a frying pan, saute the chopped onion and shallots in butter

  • 1/2 large onion, finely chopped
  • 10 shallot, finely chopped
  • 3 tablespoons butter
  • 2 1/4 pounds shrimp, fresh or frozen
  • 6 tablespoons chopped parsley
  • 2 tablespoons chopped capers
  • 400 millilitres tequila
  • salt and pepper
5/5 (1 Votes)

By

Serve these awesome seafood nachos at your next party! Shrimp sautéed with garlic and cumin mixed with jumbo lump ...

  • 1 teaspoon olive oil
  • 1 pound shrimp, peeled and deveined
  • 2 to 3 teaspoons round cumin, toasted
  • 1 teaspoon garlic, minced
  • 1 pound jumbo lump crabmeat, cleaned and picked
  • 3/4 cup sour cream
  • 1 bunch green onions, sliced
  • 1 (9-ounce) bag corn tortilla chips, yellow, white, or blue
  • 3 cups Pepper Jack cheese, grated
  • 1/2 cup pickled jalapeño, sliced
4/5 (3 Votes)

By

reparation time 15 minutes Refrigeration Time 1 hour Makes 24 rounds 1 cup (250 mL) fresh or frozen cooked bab...

  • hrimp
  • 1 orange (optional)
  • 1/2 (8 oz) (250-g) block cream cheese, at room temperature
  • 2 tbsp (30 mL) seafood cocktail sauce, preferably spicy
  • 1 green onion, thinly sliced
  • 4 small flour tortillas
4/5 (2 Votes)

By

Peel, devein, and BUTTERLFY the shrimp

  • 1 pound large shrimp
  • 1/4 cup plus 2 teaspoons cornstarch
  • 1/4 cup plus 2 teaspoons water
  • 2 cups oil
  • 2 large cloves garlic, minced
  • 1/2 teaspoon minced ginger root
  • 1/2 teaspoon cayenne (ok to sub red pepper flakes)
  • 1 tablespoon ketchup
  • 1 tablespoon white vinegar
  • 1 tablespoon white wine or dry Sherry
  • 1 1/2 tablespoon sugar
  • 1/2 teaspoon salt
  • 4 green onions, sliced
5/5 (1 Votes)

By

Drain the spinach in a colander and press it with the back of a spoon or squeeze it to remove liquid

  • 2 packages frozen spinach - (10 oz ea) thawed
  • 8 ounces medium shrimp peeled, deveined
  • 8 ounces bay scallops
  • 1 1/2 cups orzo pasta
  • 3 tablespoons pine nuts
  • 3 tablespoons olive oil
  • 6 garlic cloves minced or pressed
  • 3/4 cup shredded Parmesan cheese
  • Salt to taste
  • Freshly-ground black pepper to taste
4/5 (8 Votes)

Any burning questions? Our chefs answer!

Orzo With Spinach, Shrimp And Scallops Shrimp Cocktail Veracruz-Style