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Easy to make Mexican Shrimp Cocktail recipe

  • 1-2 pound cooked and peeled shrimp (50-60 count)
  • 2 large chopped tomatoes
  • 1/2 small white onion, chopped
  • 1/2 cup cilantro slightly chopped
  • 1/2 jalapeno diced
  • 1 avocado chopped
  • V8 tomato juice, enough to cover all ingredients
  • lime juice, to taste
  • salt
  • pepper
4/5 (26 Votes)

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Bring home the flavors of Louisiana in this Cajun Chicken Shrimp Broccoli Alfredo!

  • 1 bag shrimp
  • 3-4 boneless, skinless chicken breast halves
  • 4 tablespoon cajun seasoning
  • 2 tablespoon butter
  • 3 cups heavy cream
  • 2 tablespoon butter
  • 1 teaspoon lemon pepper seasoning
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1-2 bags shredded white cheese of your choice
  • 1 bag frozen broccoli
  • Pasta of your choice
4/5 (27 Votes)

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Peel and clean shrimp, marinate in pinches of cumin, turmeric, curry powder, cayenne, Sriracha, salt, pepper, and e...

  • 12 shrimp
  • Pinch of cumin
  • Pinch of turmeric
  • Pinch of curry powder
  • Pinch of cayenne
  • Sriracha, to taste
  • Salt and pepper, to taste
  • Extra-virgin olive oil
  • 1/3 cup red lentils
  • 1/3 cup green lentils
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • 1 teaspoon ginger
  • 2 tablespoons butter
  • 1 medium white onion, diced
  • 2 large carrots, diced
  • 2 garlic cloves, minced
  • 1 cup chicken stock
  • 1 (15-ounce) can coconut milk
  • 1 teaspoon red curry paste
  • 1 teaspoon curry paste
  • 1 1/2 teaspoon tomato paste
  • Scallions for garnish
3.9/5 (20 Votes)

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This combination of margarita and shrimp brings a whole new definition to cocktail

  • SHRIMP:
  • 1 1/2 pounds medium shrimp with shells (26 to 30 shrimp)
  • 4 cups water
  • 2 teaspoons salt
  • 1 1/2 cups dry white wine or nonalcoholic wine
  • 2 tablespoons lime juice
  • 5 black peppercorns
  • Handful of fresh cilantro
  • MARGARITA SAUCE:
  • 1/2 cup orange juice
  • 1/2 cup ketchup
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup lime juice
  • 1/4 cup lemon juice
  • 2 tablespoons tequila, if desired
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • Dash of red pepper sauce
4.1/5 (9 Votes)

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While often used to make patties, dried chickpea falafel mix can also serve as a protein-packed alternative to a st...

  • Yogurt Dipping Sauce:
  • 1 large egg white
  • 3/4 cup dry falafel mix
  • 6 tablespoons olive oil
  • 1 pound peeled and deveined medium shrimp (36 to 50 per pound), tails on
  • Coarse salt and ground pepper
  • Yogurt Dipping Sauce
  • 3/4 cup low-fat plain yogurt
  • 1 tablespoon freshly squeezed lemon juice
  • 1 small garlic clove, minced
  • 2 tablespoons finely chopped fresh parsley
  • Coarse salt and ground pepper
  • Cook's Note: Made from ground chickpeas, dry falafel mix is usually turned into patties and fried. We use it here to give shrimp a Middle Eastern flavor and a crisp coating. Look for the mix in the pasta or grains section of grocery stores.
4.3/5 (8 Votes)

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Rouille is a French sauce that's traditionally made with peppers and served with fish

  • 2 garlic cloves
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon saffron threads, crumbled
  • 1/2 cup roasted red bell pepper from jar, diced and drained, patted dry
  • 2 teaspoons red wine vinegar
  • 1/2 cup mayonnaise
  • 24 large shrimp, uncooked, peeled and deveined
  • 12 4x1/2-inch sourdough baguette, diagonally sliced
  • Drained capers
4.2/5 (10 Votes)

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Made this for my husband's birthday dinner

  • 1 lb. peeled and deveined large shrimp
  • 2 Tbs. olive oil
  • 2 cloves garlic, minced
  • 2 Tbs. tomato paste
  • 1 tsp. dry basil
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup Pecorino Romano
  • Salt and freshly ground pepper to taste
  • 6 oz. Pappardelle pasta, prepared according to package directions
3.8/5 (45 Votes)

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This Chinese Shrimp Moo Shu recipe is adapted from the March 2007 issue of Cooking Light

  • 2 tablespoons peanut oil, divided
  • 1 tablespoon minced garlic, divided
  • 1 pound small shrimp, peeled and deveined
  • 2 cups mushrooms, thinly sliced
  • 1 cup carrot, shredded
  • 1/2 cup green onion, chopped
  • 6 cups Napa cabbage, shredded
  • 2 tablespoons low sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon chili-garlic sauce (or Sriracha)
  • 2 teaspoons hoisin sauce
  • 4 8" flour tortillas, Chinese pancakes or Mandarin pancakes
4.2/5 (17 Votes)

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Shrimp and udon noodles with sautéed vegetables is easy to make and loaded with flavor! The combination of garlic,...

  • 8 ounces udon noodles
  • 1 tablespoon unsalted butter, softened
  • 1 clove garlic, finely minced
  • 2 tablespoon vegetable oil, divided
  • 1/2 pound shrimp, peeled and deveined
  • 1/2 a lemon, juiced
  • 8 ounce sliced shiitake mushrooms
  • 1 zucchini, cut in half length-wise and then sliced
  • 2 green onions, finely chopped
  • 1/4 cup chicken stock
  • 3 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • Optional toppings: Sriracha, toasted sesame seeds
4.2/5 (10 Votes)

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Better Homes and Garden, September 2014, page 123

  • Shrimp and Corn Cakes:
  • 2 lemons
  • 1 pound fresh or frozen peeled, deveined medium shrimp
  • 3 ears fresh sweet corn, kernels removed (1 1/2 cups)
  • 3 green onions, thinly sliced
  • 2 tablespoons snipped fresh parsley
  • 1 fresh jalapeno pepper*, minced
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • Red Pepper Yogurt Sauce:
  • 8 ounces Greek yogurt or goat yogurt
  • 4 ounces roasted red sweet peppers, drained
  • 1 tablespoon minced fresh hot red pepper*
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic
  • 1 teaspoon honey (optional)
  • Kosher salt to taste
4.2/5 (10 Votes)

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Come Join & Invite your Friends & Family » Deliciously Dished: https://www

  • 1/3 cup Greek yogurt
  • 1 tbsp lime juice
  • 1/2 tsp chipotle chili powder
  • Salt and pepper, to taste
  • 1/2 lbs. shrimp, peeled and de-veined
  • 1 tsp chipotle chili powder
  • 1 tsp chili powder
  • 2 tsp coconut oil
  • 6 corn tortillas
  • Finely shredded cabbage
  • Avocado, to taste
  • Lime, to taste
  • Salsa, to taste
4.2/5 (10 Votes)

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This asparagus-spinach pesto pasta is topped with simple blackened shrimp, and is my total kind of comfort food

  • Asparagus-Spinach Pesto Ingredients:
  • 1 lb. (16 oz.) dried pasta (I used DeLallo whole wheat)
  • 1 lb. raw shrimp, peeled and deveined
  • 2-3 Tbsp. blackening powder (use your favorite brand, or cajun seasoning, or this recipe here)
  • 1 Tbsp. olive oil
  • 1/4 cup toasted pine nuts
  • asparagus-spinach pesto (see ingredients below)
  • 1 bunch asparagus spears (about 1 lb), ends trimmed and cut into 2-inch pieces
  • 3 cups baby spinach leaves, loosely packed
  • 4 cloves garlic, peeled
  • 1/2 cup freshly grated Parmesan cheese, plus more for topping
  • 1/4 cup toasted pine nuts
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup extra-virgin olive oil
4.2/5 (10 Votes)

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Asparagus-Spinach Pesto Pasta with Blackened Shrimp Mexican Shrimp Cocktail