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Marinate the shrimp in teriyaki sauce for 2-3 minutes, drain

  • 1 pound medium sized shrimp, peel, cleaned
  • 1 cup Wanjashan organic teriyaki sauce
  • 2 large shallots, sliced
  • 1 tablespoon minced garlic
  • 1 cup cream
  • 1 cup edamames
  • Juice and zest of 1 lemon
  • Grated Reggiano
  • Pinch of white pepper
  • 1/2 pound blanched whole wheat fettucine or linguine
  • Extra virgin olive oil for cooking
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Sauté garlic and onions in butter, until soft

  • 4 cloves garlic,crushed
  • 4-6 tablespoons butter
  • 1 medium onion chopped
  • 2 pounds uncooked shrimp (cleaned)
  • 2 cans cream of mushroom soup
  • 1 cup Parmesan cheese
  • 1 cup breadcrumbs
  • salt,pepper,garlic powder
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Delicious and easy to make, this shrimp ceviche is a perfect light meal

  • 2 pounds large shrimp, peeled, deveined and chopped
  • 3/4 cup lime juice
  • 5 Roma tomatoes, diced
  • 1 white onion
  • 1/2 cup chopped cilantro
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon ketchup
  • 1 teaspoon tabasco sauce
  • Salt & pepper to taste
  • 1 avocado, diced
  • Saltine crackers
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Broil rolls until lightly toasted

  • 4 soft dinner rolls
  • romaine, finely chpd
  • 1-2 celery stalks, chpd
  • 1/3 c carrots, shredded
  • blue cheese dressing
  • 1/2 c blue cheese crumbles
  • 2 T butter
  • 1 lb med shrimp, peeled & deveined
  • 3 T. Frank's Red Hot Sauce
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HEAT oil in large skillet on medium-high heat

  • 1 Tbsp. oil
  • 1 lb. frozen large shrimp, thawed, peeled and deveined
  • 2 cups low-sodium chicken broth
  • 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
  • 1-1/2 cups instant white rice, uncooked
  • 2 cups frozen broccoli florets, thawed
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Because andouille varies in spiciness, we suggest tasting a piece of the cooked sausage and then adjusting the amou...

  • 1 medium onion, peeled, ends trimmed, and quartered lengthwise
  • 1 medium rib of celery, cut crosswise into quarters
  • 1 medium red bell pepper, stem removed, seeded, and quartered lengthwise
  • 5 medium cloves of garlic, peeled
  • 2 teaspoons vegetable oil
  • 4 bone-in, skin-on chicken thighs
  • 8 ounces andouille sausage , halved lengthwise and cut into 1/4-inch pieces
  • 1 1/2 cups long grain white rice (10 ounces)
  • 1 teaspoon table salt
  • 1/2 teaspoon fresh thyme , minced
  • 1/4 teaspoon cayenne pepper (see note)
  • 1 can diced tomatoes (14 1/2-ounce), drained, 1/4 cup juice reserved
  • 1 cup clam juice
  • 1 1/2 cup low-sodium chicken broth
  • 2 bay leaves
  • 1 pound medium shrimp (31 to 35 shrimp per pound), or large shrimp, shelled
  • 2 tablespoons fresh parsley , minced
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Shrimp sauteed with roasted bell peppers and red pepper, tossed with toasted pine nuts, eggs and feta, and topped w...

  • Salad:
  • 1/2 lb shrimp
  • 1/4 cup olive oil
  • 2 Tsp red pepper flakes (more for additional heat)
  • pinch of salt
  • 1/4 cup roasted red bell peppers
  • 1/4 cup pine nuts
  • 1/2 cup feta
  • 4 cups spinach
  • 2 eggs
  • Honey Vinaigrette:
  • 2 Tbs honey
  • 1/4 cup mirin (rice wine)
  • 1/4 cup olive oil
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In a large bowl, combine the first 11 ingredients

  • 1 pound cooked small shrimp, peeled, deveined and chopped
  • 2 medium tomatoes, seeded and chopped
  • 2 medium ripe avocados, peeled and chopped
  • 1 cup minced fresh cilantro
  • 1 medium sweet red pepper, chopped
  • 3/4 cup thinly sliced green onions
  • 1/2 cup chopped seeded peeled cucumber
  • 3 tablespoons lime juice
  • 1 jalapeno pepper, seeded and chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Tortilla chips
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Combine rosemary, fennel. Lightly chop the spices with a chef's knife

  • 2 T rosemary
  • 5 cloves garlic, minced
  • 1 t ground black pepper
  • 1 t crushed red pepper flakes
  • 1 t celery seed
  • 1/2 t fennel seed
  • 1 c white wine
  • 2 quarts chicken broth
  • 8 oz clam juice
  • 3 oz tomato paste
  • 1/2 lb butter
  • 2 lbs shrimp or prawns, tails on
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I served in a big bowl in the middle of the table with loads of good bread!

  • 2 lemons, cut into wedges (use one for sauce and reserve one for serving)
  • 1 cup butter, melted
  • 1 cup ketchup
  • 1/2 cup worcestershire sauce
  • 4 garlic cloves, chopped
  • 2 bay leaves
  • 3 T. Old Bay seasoning
  • 1 tsp. rosemary
  • 1 tsp thyme
  • 4 lb unpeeled, large raw shrimp
  • french bread
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This salad - creamy in texture with crunchy bits of celery and plump shrimp - is tastier than its cousins, tuna and...

  • 1/3 cup mayonnaise
  • 1/3 cup celery, chopped
  • 1 1/2 teaspoons OLD BAY® Seasoning
  • 1 teaspoon lemon juice
  • 1 pound medium shrimp, cooked, peeled and deveined
  • your favorite lettuce (optional)
  • croissant or sandwich roll (optional)
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The Taste of Texas is one of the best places to get a steak, or piece of pecan pie

  • 6 oz. dry Vermicelli, cooked
  • 6 Green Onions, thinly chopped
  • 4 tsp. Pickapeppa Sauce
  • 1 lb. Cooked Bay Shrimp
  • 3 Hard Cooked Eggs, chopped (optional)
  • 1 C. Light Mayonnaise
  • Salt and Pepper to taste
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