Shrimp recipe collection

Gow gees are crispy fried Chinese dumplings filled with pork, shrimp, dried mushrooms, and scallions. Served with classic homemade sweet and sour sauce. Makes 48 for a crowd.

Blender-easy Thai green curry paste made with fresh green chilies, lemongrass, galangal, purple shallots, and cilantro. Blend everything smooth, store refrigerated, and you've got curry magic ready.

Homemade Thai green curry paste with fresh green chilies, lemongrass, galangal, shrimp paste, and coriander. Blends in minutes, beats store-bought every time.

Grilled shrimp with pesto pasta salad: chilled linguine tossed in homemade basil pesto with red and green peppers, topped with quick-grilled shrimp skewers. A summer entrée salad that works hot or cold.

Guisadong sitao simmers Filipino long beans with pork, shrimp, and shrimp juice in a garlic-tomato sauté base. Hearty weeknight Filipino vegetable stew ready in 45 minutes.

Honey Dijon sauce whisked from three pantry ingredients: Dijon mustard, honey, and orange juice. A fat-free dipping sauce for shrimp that comes together in two minutes.

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

Indonesian satay shrimp skewered and broiled in a spiced peanut butter sauce with turmeric, chili, and lemon juice. Served over rice with a creamy peanut gravy.

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.

Thai jungle curry with catfish, homemade curry paste, Thai eggplant, and kaffir lime leaves. A fiery, coconut-free curry that's broth-based, bold, and ready in 20 minutes.

La Jolla salad is a California coast composed plate: mixed greens, crab-filled radicchio cups, grilled shrimp, and fresh papaya, dressed with a sharp lime-dill vinaigrette built on egg yolk.

Laksa lemak with thick rice noodles, shrimp, bean sprouts, and cucumber in a rich coconut curry broth. A classic Malaysian noodle soup where the shrimp poaching liquid becomes the base of the laksa gravy.

Lon Tao Jiao: a Thai coconut milk and fermented bean sauce dip served with raw cucumber, cabbage, and green beans. A salty-sweet-sour Thai vegetable platter.

Lone dao jiow, a Thai coconut dipping sauce with bean sauce, shallots, palm sugar, and tamarind served with fresh cucumbers, cabbage, and green beans. Salty, sour, and sweet.

Marinated shrimp kabobs with picante sauce and Italian dressing, threaded with broccoli florets and cherry tomatoes. A make-ahead cocktail appetizer with three-color visual punch.

Mayo pocket spread, a quick 3-ingredient seasoned mayonnaise jazzed up with onion powder and celery salt. A savory sandwich and pita-pocket spread that lifts eggs, cheese, ham, seafood, and veggies.