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  • Grits:
  • 2 tbs olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced red bell pepper
  • 2 tbs diced celery
  • 1/2 tbs diced fresh garlic
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tbs Vietnamese chile garlic paste
  • 1/2 tbs Cajun or creole seasoning
  • 1 to 2 tbs hot sauce, to taste
  • 3 cups milk
  • 1 cup water 1 cup heavy cream
  • 2 cups quick grits
  • 1/2 cup Parmesan cheese, grated
  • Shrimp:
  • 1/2 gallon vegetable oil
  • 1 cup half-and-half
  • 1 cup fish fry
  • 1 1/4 lbs small shrimp, deveined
5/5 (1 Votes)

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  • 6 tablespoons (3/4 stick) unsalted butter
  • 24 large shrimp, peeled and deveined
  • 2 tablespoons minced shallots
  • 1 small jalapeño, seeded, thinly sliced
  • 1/2 cup dry white wine
  • 1 1/2 cups orange juice
  • 3/4 cup whipping cream
  • Salt and pepper to taste
  • 12 ounces angel-hair pasta
  • 1/4 cup chopped fresh parsley
0/5 (0 Votes)

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  • If you're afraid of a little heat, use a jalapeno instead of a habanero pepper, or start out with half of a habanero.
  • 1 pound shrimp, peeled and deveined
  • 1 lime, juiced
  • 1 ear corn
  • 5 slices smoked bacon, cut into pieces
  • 4 tablespoons butter, divided
  • 1 clove garlic, minced
  • 1 1/2 cups half-and-half
  • 1 cup chicken broth
  • 1/2 cup water
  • 3 green onions, chopped
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon ground black pepper
  • 1 cup quick-cooking grits
  • 1/2 cup grated Parmesan cheese
  • 1 large Vidalia onion, chopped
  • 1 habanero pepper, seeded, finely chopped
  • 2 tablespoons chopped fresh parsley
5/5 (1 Votes)

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Place the wheat starch in a medium mixing bowl; pour in the boiling water, stirring with fork or chopsticks until t...

  • FOR THE FILLING:
  • 1 cup wheat starch
  • 1 cup boiling water
  • 1 1/2 tablespoons vegetable oil (or vegetable shortening)
  • 1/2 pound raw medium shrimp shelled, deveined, and coarsely chopped
  • 1/2 cup finely-chopped bamboo shoots
  • 1 teaspoon finely-chopped cilantro
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/8 teaspoon freshly-ground white pepper
  • FOR THE DIPPING SAUCE:
  • 3 tablespoons soy sauce
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon Chinese black vinegar (or balsamic vinegar)
  • 2 teaspoons sesame oil
  • 1 teaspoon sugar
0/5 (0 Votes)

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Preheat oven to 400 degrees

  • 2 pounds shrimp - (16 to 20 count)
  • 1/2 cup teriyaki sauce
  • 1/2 cup soy sauce
  • 1/4 cup sesame oil
  • 12 garlic cloves minced
  • 1/2 cup minced peeled ginger
  • 2 teaspoons red pepper sauce
0/5 (0 Votes)

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Preheat oven to 425 degrees

  • 12 jumbo raw shrimp - (16/20 count) peeled, deveined
  • 12 large sea scallops trimmed, and well drained
  • 1 lime juiced, zested
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon grill seasoning (or coarse salt and black pepper)
  • 1 teaspoon hot red pepper flakes
  • 12 slices center-cut or applewood smoked bacon cut in halves
  • Toothpicks as needed
  • 3 scallions very thinly sliced
  • on an angle
0/5 (0 Votes)

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Bring a large pot of salted water to a boil over high heat

  • Kosher salt as needed
  • 2 garlic cloves
  • 1 lemon halved
  • 1 teaspoon crushed chile flakes
  • 2 pounds shrimp - (21/25 count) peeled, deveined
  • 2 scallions finely chopped
  • 1 small red onion finely chopped
  • 1 ounce capers
  • 1 celery rib chopped
  • 30 cherry tomatoes halved
  • 1 teaspoon finely-chopped fresh oregano
  • 1 ounce olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
0/5 (0 Votes)

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Stir together the soy sauce, rice vinegar, water, sugar, garlic, lemon juice, sesame oil and 1 tablespoon each of t...

  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 3 tablespoons sugar
  • 1 garlic clove minced
  • 1 teaspoon lemon juice
  • 1/2 teaspoon sesame oil
  • 2 tablespoons slivered green onion divided
  • 2 tablespoons slivered fresh ginger root divided
  • 1 dash Asian chile sauce (sold in the Asian aisle of well-stocked supermarkets)
  • 1/2 bok choy head
  • 6 shiitake mushrooms
  • 2 cups Chinese pea pods
  • 8 jumbo shrimp peeled, deveined
0/5 (0 Votes)

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Heat the oil in a skillet over medium-high heat

  • 1/3 cup olive oil
  • 6 garlic cloves chopped
  • 3 pounds large shrimp shelled
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil leaves
  • 2 teaspoons dried red pepper flakes
  • 4 cups marinara sauce
  • 2 cups dry white wine
  • 1 1/2 pounds linguine
  • Salt to taste
0/5 (0 Votes)

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Combine fish bones and vegetable stock in large saucepan

  • 4 cups fish bones and scraps or more
  • 4 cups vegetable stock
  • 1 1/2 pounds medium shrimp
  • 1/2 cup oil
  • 1 onion minced
  • 1 large carrot minced
  • 2 celery stalks minced
  • 1 large tomato peeled, seeded, and chopped
  • 1 tablespoon tomato paste or puree
  • 2 1/2 tablespoons Cognac
  • 2 cups whipping cream
  • 1/4 cup rice flour
  • Water as needed
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 egg yolks
2/5 (1 Votes)

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Put cream of mushroom soup, curry powder, chopped onion, sherry and in a microwave-safe bowl

  • 1 can cream of mushroom soup - (10 1/2 oz)
  • 1/2 teaspoon curry powder - (to 1 tspn)
  • 2 tablespoons finely chopped onion - (to 4 tbspns)
  • 2 tablespoons dry or cream sherry
  • 2 tablespoons water
  • 1 can tiny peeled shrimp - (4-oz)
  • 1 tablespoon water - (to 2 tbspns)
  • 3 cups leftover cooked rice
0/5 (0 Votes)

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Place the shrimp in a large glass bowl or baking dish

  • 2 pounds large shrimp - (10/15 count) peeled, deveined
  • 2 tablespoons hot red pepper sauce
  • 2 tablespoons Essence (see Bayou Blast recipe)
  • 3 tablespoons water
  • 1 pound unsalted butter - (4 sticks) cut into pieces
  • 4 teaspoons finely-grated lemon zest
  • 2 bay leaves
  • 3/4 teaspoon salt
  • 1 pinch cayenne
  • 1 garlic clove peeled, smashed
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 dash hot red pepper sauce
  • Chopped parsley for garnish
  • Chopped green onions for garnish
  • 1 baguette as accompaniment
0/5 (0 Votes)

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