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For Barbecue Butter: Soften butter at room temperature to 70 to 80 degrees

  • BARBEQUE BUTTER:
  • 1 pound butter
  • 2 teaspoons freshly-ground black pepper - (scant)
  • 1/4 teaspoon cayenne pepper - (scant)
  • 1 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon whole dried rosemary leaves (measured, then finely chopped)
  • 2 ounces garlic finely chopped
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • 1 1/2 teaspoon water
  • SHRIMP:
  • 1 tablespoon olive oil plus
  • 1 teaspoon olive oil
  • 1 pound shrimp - (16-20 count) cleaned, peeled, and deveined
  • 1/4 cup chopped green onions
  • 1/2 cup dry white wine
  • Sourdough bread for serving
0/5 (0 Votes)

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Slice shrimp down middle the opposite site you deveined

  • 20 medium raw shrimp peeled, deveined, tails removed
  • Joe's Crab Shack's Seafood Stuffing (see recipe)
  • 20 jalapeño slices
  • 2 slices Monterey jack cheese cut 1/2" pieces
  • 20 slices uncooked bacon
1/5 (3 Votes)

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Heat wok (smoking), introduce oil and shrimp, separate and velvet for 1 to 2 minutes

  • 1/2 teaspoon minced garlic
  • 3 ounces Kung Pao sauce
  • 1/2 teaspoon McCormick crushed red pepper
  • 8 ounces shrimp
  • 1 tablespoon chopped green onion
  • 5 whole chile pods
  • Sesame oil
0/5 (0 Votes)

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Coarsely chop the shallots

  • 3 ounces olive oil
  • 1 pound fresh shrimp
  • 2 1/2 ounces garlic peeled
  • 1 whole shallot - (4 oz) peeled
  • 5 ounces white wine
  • 2 1/2 ounces lemon juice
  • 8 ounces tomatoes cut
  • 3 ounces Calamata olives
  • 1 teaspoon salt
  • 1 1/2 teaspoons red pepper
  • 1 1/2 ounces butter room temperature
  • 1 1/2 ounces ricotta salata cheese
  • 10 ounces butter
  • 2 1/2 tablespoons finely-chopped sage
  • 1 1/2 ounces garlic chopped
  • 2 ounces Romano cheese
  • 1 tablespoon red pepper
  • 1 teaspoon salt
  • 2 1/2 pounds angel hair pasta
0/5 (0 Votes)

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Combine Black Pepper Sauce ingredients and set aside

  • BLACK PEPPER SAUCE:
  • 1 dozen shrimp peeled, cleaned
  • Cornstarch or potato starch as needed
  • Canola oil for frying
  • 1/2 lemon cut thin slices
  • Assorted vegetables cut thin strips
  • 1 ounce table black pepper
  • 1 ounce garlic
  • 4 ounces tomato ketchup
  • 2 ounces soy sauce
  • 1 1/2 cups chicken stock
  • 3 ounces sugar
0/5 (0 Votes)

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Cook noodles until al dente

  • FIRECRACKER SAUCE:
  • 8 ounces medium shrimp peeled, deveined
  • 3 tablespoons diced green pepper
  • 3 tablespoons diced yellow onion
  • 10 ounces cooked egg noodles
  • 1 tablespoon minced garlic
  • 3 tablespoons diced red pepper
  • 1 tablespoon diced green onion, white part only
  • 1 tablespoon chili paste
  • 2 tablespoons chili bean sauce/paste
  • 1 cup chicken stock
  • 1/2 cup rice wine
  • 2 tablespoons oyster sauce
  • 1 tablespoon chili paste
  • SHRIMP MARINADE:
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon freshly-ground white pepper
  • 2 tablespoons vegetable oil
  • 1 egg white
0/5 (0 Votes)

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Peel and devein shrimp, leaving tails intact

  • 3/4 pound unpeeled large fresh shrimp
  • 1/2 cup lemon juice
  • 1/4 cup butter or margarine
  • 2 tablespoons vegetable oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 8 garlic cloves minced
0/5 (0 Votes)

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In large skillet, saute shrimp, vegetables and garlic in margarine

  • 1 pound frozen cleaned shrimp cooked, drained
  • 2 cups mushroom slices
  • 1 cup green or red pepper strips
  • 1 garlic clove minced
  • 1/4 cup Parkay Margarine
  • 3/4 pound Velveeta Pasteurized Process Cheese Spread cubed
  • 3/4 cup whipping cream
  • 1/2 teaspoon dill weed
  • 1/3 cup Kraft 100% Grated Parmesan Cheese (1 1/2 oz)
  • 8 ounces fettucini cooked, drained
2/5 (1 Votes)

By

Saute onion, bell pepper, and shrimp in oleo

  • 1 medium bell pepper diced
  • 1 medium onion diced
  • 1 stick oleo
  • 2 cups raw rice
  • 2 cans creamy chicken mushroom soup
  • 1 can Rotel tomatoes
  • 2 pounds shrimp peeled
  • 1/2 can water
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Parsley to taste
0/5 (0 Votes)

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Combine black beans, quinoa, red bell pepper, red onion, cilantro, 2 tablespoons olive oil, 2 tablespoons lime juic...

  • 1 pound cleaned peeled shrimp
  • 1 teaspoon pureed canned chipotle chiles
  • 1 cup cooked black beans
  • 1 cup cooked quinoa
  • 1 red bell pepper diced
  • 1/2 red onion diced
  • 4 tablespoons chopped fresh cilantro
  • 6 tablespoons olive oil
  • 4 tablespoons lime juice
  • 2 ounces white wine
  • 2 tablespoons chopped fresh garlic
  • 2 chayote squash cut 1/4" slices
  • 2 tablespoons butter
0/5 (0 Votes)

By

For the Lime And Mango Ratatouille: Mix mangos, green pepper and onion with liquid ingredients

  • LIME AND MANGO RATATOUILLE:
  • 2 pounds medium shrimp
  • 3 ripe mangos peeled, and finely diced
  • 1 green pepper finely diced
  • 1 small sweet red onion finely diced
  • 1 cup pineapple juice
  • 1/4 cup lime juice
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon chopped fresh basil
  • Freshly-ground black pepper to taste
  • Salt to taste
  • MARINADE:
  • 1 1/2 cups pineapple juice
  • 1/2 cup light or dark rum
  • 6 tablespoons fresh lime juice - (abt 4 limes)
  • 2 tablespoons chopped fresh parsley
  • 2 garlic cloves minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly-ground black pepper
0/5 (0 Votes)

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