Shrimp recipes

Asian-style shrimp salad with bean sprouts, water chestnuts, and crunchy chow mein noodles in a soy-ginger mayonnaise dressing. A cold, crunchy seafood salad.

Benihana-style hibachi shrimp with butter, cream, parsley, and a squeeze of lemon. Restaurant teppanyaki shrimp recipe to make at home on a griddle.

Shrimp with lobster sauce, the Chinese-American takeout classic that contains no lobster at all. Shrimp simmered with ground pork and fermented black beans in a savory, egg-laced sauce. Ready in about 30 minutes.

Shrimp BBQ marinates king shrimp in lemon, ginger, coriander, and red chile, then grills them on skewers for just a few minutes. A Pakistani-inspired appetizer or main.

Classic Shrimp Louis salad with poached shrimp, crisp asparagus, tomatoes, cucumber, and hard-boiled egg on lettuce, drizzled with a tangy yogurt-chili Louis dressing. A lighter take on the West Coast original.

Skewered shrimp with Caribbean seasoning grilled over embers, plated on razor-thin sugar cane and drizzled with a bright mango, lime and molasses salsa.

Mango shrimp pasta: a tropical one-pan dinner with lime-marinated shrimp, sesame-sauteed red pepper, black beans, cilantro, and fresh mango tossed with small pasta shells. Ready in 30 minutes.

Beer battered fried shrimp with paprika, white pepper, and Italian seasoning. A Southern-style golden crunchy shrimp fry classic for po-boys and shrimp baskets.

I absolutely loved this recipe. It is so easy to make and so flavorful. If you like spicy food, you need to try this. Definitely a keeper!

Shrimp tossed in curry powder, cayenne, and flour then sauteed in olive oil until golden and crisp. Five ingredients, 15 minutes, zero leftovers. A spicy, quick weeknight dinner or appetizer.

Crispy bread-cup croustades filled with baby shrimp in a Swiss cheese sauce with lemon zest and Worcestershire. Makes 3 to 4 dozen freezer-friendly party bites.

Broiled ginger shrimp marinated in pureed fresh ginger, shallots, dry sherry, and Italian dressing. Three hours of marinating builds bold, aromatic flavor that caramelizes under the broiler.

Cajun-style shrimp soup simmered in chicken broth with dry white wine, Louisiana hot sauce, scallions, and fresh parsley. A spicy, brothy bowl with bold Southern kick.

Caribbean shrimp sautéed with a warm spice rub, fresh mango, white wine, orange juice, cilantro, and toasted coconut. Tropical, vibrant, and on the table in 35 minutes.

Grilled shrimp and chicken skewers marinated in Dijon mustard, apple juice, soy sauce, and garlic with red peppers and zucchini. A colorful, crowd-feeding grill recipe.

Authentic Szechuan shrimp: jumbo shrimp marinated in egg, sesame oil, and rice wine, then velveted in peanut oil and wok-tossed with hot bean paste, ginger, garlic, and ketchup. Glossy, spicy, and restaurant-quality.