Shrimp recipe collection

Ebi kimizushi: elegant Japanese stuffed-prawn sushi, with butterflied vinegar-marinated prawns filled with a silky, seasoned golden egg-yolk paste. A refined, bite-sized appetizer.

Grilled lobster and shrimp skewers piled over a cool watermelon, cucumber, and jalapeño salsa, with charred bell peppers, asparagus, leeks, and sweet corn alongside. A bold summer surf-and-grill plate.

Traditional Japanese sunomono with paper-thin cucumber slices in sweet vinegar dressing, served with shrimp, crab, and tomato. A refreshing, light appetizer or side dish for any Japanese meal.

Chinese glutinous rice steamed with slivered ham, dried shrimp, mushrooms, and preserved turnip. A savory sticky rice dish cooked low and slow in an earthen pot.

Plump shrimp steamed over beer with crab boil seasoning, then tossed with a fresh tomato salsa loaded with jalapeño, red onion, lime, and garlic. Serve hot, cold, or anywhere in between.

Guadalajara-style gazpacho with shrimp, avocado, jicama, fresh corn, and a spicy tomato-lime base. A Mexican twist on cold soup that doubles as a no-cook summer main dish.

Crystal-clear dumpling wrappers reveal a savory filling of shrimp, pork, mushrooms, and water chestnuts. These bite-sized dim sum gems steam in just minutes and disappear even faster from the plate.

This salad is very easy to make, and combines the sour, sweet and salty flavors typical of Thai cuisine.

Chilled ginger shrimp marinated in a reduced teriyaki, rice vinegar, and sherry sauce. A light, make-ahead appetizer served cold with cucumber sticks and dipping sauce.

Cajun seafood gumbo with shrimp, lump crab, ham, and okra built on a dark cocoa-colored roux. Finished with file powder for authentic Louisiana flavor and body.

Here is a recipe that is mainly a dip, since the shrimp are either grilled or eaten raw with the rest of the ingredients.

Italian pepper dip made with creamy Italian dressing, roasted red bell pepper, and fresh parsley. A three-ingredient no-cook dip for shrimp, crackers, or raw vegetables.

Light fiesta shrimp dip with reduced-fat cream cheese, picante sauce, horseradish, and cumin. A creamy, zesty cold dip with real chopped shrimp served with vegetable dippers.

Light fiesta shrimp dip blends chopped shrimp with reduced-fat cream cheese, picante sauce, horseradish, cumin, and green onions. Lighter than your average shrimp dip, full of southwest punch.

Thai-inspired shrimp and chicken soup built on a homemade bone broth with coriander, chili, soy sauce, and mushrooms. Served over rice with fresh cilantro and scallions.