46 jumbo recipes

Jumbo crab tossed in a homemade tarragon vinaigrette with chives, served over thick-sliced tomatoes and baby romaine. Elegant, no-cook, and ready in 10 minutes flat.

Flank steak braised until fork-tender, then shredded into a spiced chili base with jumbo shrimp, garlic, and allspice. Served with warm corn tortillas, cilantro, and sour cream for a surf-and-turf twist on classic chili.

Marinated Gulf shrimp with cellophane noodles: poached jumbo shrimp soaked in a lime, ginger, cilantro, and Szechuan peppercorn marinade, served cold over glass noodles with red cabbage and carrots.

Crispy coconut-crusted jumbo shrimp fried golden and served with a tangy pineapple cocktail dipping sauce. This Hawaiian-style appetizer is ready in 20 minutes and feeds a crowd.

Ginger-garlic shrimp stir-fries shell-on jumbo prawns in a hot wok with fresh ginger, garlic and scallions. A 15-minute Chinese restaurant-style dish where the shells stay on for flavor.

Dark chocolate chunks and dried mango pieces make these let these cookies die for. Chocolaty, fruity, buttery and crispy, all these good things you can find in every bite.

Give your shrimp a unique taste with this simple recipe that your whole family will love!

Grilled shrimp, chicken, and pineapple kebabs brushed with a sweet-hot jalapeño baste and lemon juice. A colorful, crowd-pleasing skewer for cookouts and summer grilling.

Chicken and spinach stuffed shells pulverize cooked chicken breast with Italian seasoning, fennel, and spinach into a savory paste, then bake inside jumbo pasta shells under your favorite sauce.

Jumbo pasta shells stuffed with seasoned ground turkey, carrot, and Parmesan in a red wine tomato sauce, baked until bubbly. A lighter Italian-style stuffed shell that's packed with flavor in every bite.

Chocolate silk pudding with cocoa, three types of milk, egg yolks, and gelatin. A pot de creme-style dessert that sets overnight into a dense, velvety custard.

A low-fat dish that's succulent taste will have you scooping out a second helping.

With the sauce prepared in advance, this colorful dish makes a quick entree for two, good served over fluffy rice.

Homemade seafood stock made from shrimp or lobster heads simmered with celery, onion, garlic, and lemon. A Cajun-style base for gumbo, bisque, etouffee, and chowder.