Shrimp/9 recipes

Shrimp baked in butter, garlic, lemon, parsley with dijon mustard. Classic.

This recipe was inspired by Julia Child's Mastering the Art of French Cooking Vol. 2. It was developed as a shrimp based filling for a small Vol-au-vent.

Authentic shrimp pad thai: rice noodles stir-fried fast over high heat with garlic, shrimp, egg, and fish sauce, finished with bean sprouts, peanuts, and a squeeze of lime. Thai street food made at home.

Serve this rich and creamy shrimp over cooked rice, toast points or pasta.

The preparation of the shrimp creates a lovely crunchy texture. It is served with a creamy lemon, butter, and garlic sauce enriched with egg.

Smoky mesquite-grilled shrimp with tangy tomatillo-avocado salsa verde. Succulent grilled seafood marinated in chili-lime butter, perfect for summer entertaining.

Grilled shrimp skewers marinated in roasted tomatillo, lime, and cilantro purée with jalapeño strips. A smoky, tangy Mexican-inspired dish that's ready for the grill.

Crispy fried spring rolls stuffed with pork, shrimp, water chestnuts, and fresh vegetables. A Filipino-style appetizer that fries up golden and crunchy, with a sweet and sour dipping sauce.

Try something new with this delicious stir-fry dish that will instantly be one of your favorites!

Spice up your shrimp with this succulent recipe that doesn't take a lot of effort. Perfect for when you're late to prepare dinner!

The salty and savory pasta matches perfectly with the sweet, Asian flavors of the shrimps.

Saucy shrimp and pasta tosses peeled shrimp into a quick Italian-stewed-tomato sauce with garlic, herbs, and red pepper flakes, served over thin spaghetti. A 25-minute weeknight dinner.

Shrimp Cocktail with Fresh Avocado and Mango Salsa

A velvety lobster and shrimp bisque, sweet shellfish blended into a creamy, tomato-tinged base with a roux and half-and-half, finished with the gentle anise note of fresh tarragon. An elegant starter.

A main dish fried rice packed with plump shrimp, smoky ham with a touch of Asian flare.

This dish is a hearty meal itself. The puttanesca and fra diavolo in the sauce produce a memorable accompaniment to shrimp as well as mussels, clams or even canned or frozen lobster meat.