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Shrimp Recipes

Shrimp and Tomato Piccata

better homes and garden

Directions

  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Set aside.
  2. In a 12-inch skillet heat 1 tablespoon of the olive oil over medium-high heat. Add green beans to skillet; cook and stir for 3 minutes. Add shrimp; cook and stir about 3 minutes or until shrimp are opaque. Add tomatoes; cook for 1 minute more.
  3. For sauce, in a small bowl whisk together the remaining 2 tablespoons olive oil, the lemon peel, lemon juice, and capers.
  4. If desired, serve shrimp mixture over hot cooked pasta. Drizzle sauce over shrimp and vegetables.

 

 

 

 

Shrimp and Noodles

better homes and gardens

Directions

  1. Thaw shrimp, if frozen. In 10-inch skillet cook shrimp, gingerroot, and garlic in hot oil for 3 minutes or until shrimp are opaque; set aside.
  2. Cook rice noodles according to package directions; drain. Rinse in cold water to cool; drain again. Toss noodles with toasted sesame oil. For easier-to-eat bites, use kitchen shears to snip noodles.
  3. Arrange noodles, shrimp, cabbage, carrots, radishes, basil, and sliced jalapeno peppers in bowls. Serve with Wasabi Dressing. Sprinkle cashews and additional sliced jalapenos. Makes 8 servings.

From the Test Kitchen

HOT:

Hot: 1-1/2 tsp. wasabi powder

Hotter: 2 tsp. wasabi powder

Hottest: 3 tsp. wasabi powder

 

Wasabi Dressing

Directions

  1.  In small bowl combine soy sauce, rice vinegar, lime juice, vegetable oil, sesame oil, sugar, and wasabi powder. Sprinkle basil.

 

Sheet Pan Shrimp and Vegetables with Rice Recipe

Southern Living

Step 1

Preheat broiler with oven rack 6 inches from heat.

Step 2

Stir together olive oil, garlic, crushed red pepper, and 3/4 teaspoon of the thyme in a small bowl. Place shrimp and tomatoes in 2 separate bowls. Combine zucchini and yellow squash in a third bowl. Toss each with one-third of oil mixture.

Step 3

Heat a rimmed baking sheet in the oven, 2 minutes. Add zucchini, squash, and lemon (flesh side up) to hot baking sheet, and bake until squash begins to soften, about 5 minutes. Add tomatoes, and bake until tomatoes begin to burst, about 5 minutes. Stir in shrimp; bake until shrimp are cooked through and zucchini is tender and lightly browned, about 5 minutes. Remove from oven, and sprinkle with salt and pepper. Squeeze juice from roasted lemon over vegetables; stir to combine.

Step 4

Cook rice according to package directions. Divide rice, shrimp, and vegetables among 4 plates. Top evenly with remaining 3/4 teaspoon thyme.

 

 

 

Grilled Shrimp-and-Green Bean Salad

How to Make It

Step 1

Soak wooden skewers in water to cover 30 minutes.

Step 2

Cook green beans in boiling salted water to cover 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain, pat dry, and place in a large bowl.

Step 3

Combine shrimp and 3/4 cup Basil Vinaigrette in a large zip-top plastic bag; seal and chill 15 minutes, turning occasionally. Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers.

Step 4

Grill, covered with grill lid, over medium-high heat (350° to 400°) 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers; toss with green beans, bacon, Parmesan cheese, almonds, and remaining 3/4 cup Basil Vinaigrette. Serve over hot cornbread, if desired.

 

 

 

 

 

Spicy Glazed Shrimp and Vegetable Kabobs

 MyRecipes 

Serve these party-ready grilled kabobs with any of our three flavorful sauces above.

How to Make It

Step 1

Cook noodles according to package directions; drain.

Step 2

Stir together flavor packet from noodles and chicken broth in a 3-qt. saucepan. Bring to a boil; add shrimp, and cook 3 minutes. Stir in Szechuan sauce and next 3 ingredients. Cook 2 minutes. Stir in noodles, cilantro, and green onions.

Step 3

Note: We tested with Annie Chun’s All Natural Asian Cuisine Teriyaki Meal Starter and House of Tsang Szechuan Spicy Stir Fry Sauce.

 

 Barbecue Shrimp

 RECIPE BY COOKING LIGHT

Ingredients                                                                                                               

  • 1/2 cup fat-free Caesar dressing
  • 1/3 cup Worcestershire sauce
  • 2 tablespoons butter or stick margarine
  • 1 tablespoon dried oregano
  • 1 tablespoon paprika
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon hot pepper sauce
  • 5 bay leaves
  • 3 garlic cloves, minced
  • 2 pounds large shrimp
  • 1/3 cup dry white wine
  • 10 (1-ounce) slices French bread baguette
  • 10 lemon wedges

 

How to Make It

 

Combine the first 11 ingredients in a large nonstick skillet; bring to a boil. Add shrimp, and cook 7 minutes, stirring occasionally. Add wine, and cook 1 minute or until shrimp are done. Serve with bread and lemon wedges.

 

 

 Roasted Gulf Shrimp with Romesco Sauce

Ingredients

How to Make It

Step 1

Preheat oven to 425°. Toss together shrimp and next 3 ingredients in a large bowl. Place shrimp in a single layer in a parchment paper-lined jelly-roll pan.

Step 2

Process roasted peppers and next 5 ingredients in a blender until smooth. Drizzle 1/2 cup sauce over shrimp.

Step 3

Roast at 425° for 10 minutes or until shrimp turn pink. Serve immediately with remaining sauce.

Step 4

ROASTING IS BEST FOR: Shrimp or large fillets of firm fish, such as snapper, cod, sea bass, and salmon. This is the best technique for whole, dressed fish.

Step 5

EXPERT ADVICE: Don’t crowd the pan. Spread the shrimp or pieces of fish in a single layer to avoid soggy or tough results.

 

 

 

Cajun Shrimp

Take a trip to the South in the comfort of your own kitchen.

TOTAL TIME:
PREP:
LEVEL: EASY
SERVES: 4 SERVINGS
recipe by delish

INGREDIENTS

  • 1 tbsp. olive oil
  • 1/2 onion chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 2 bell peppers, chopped
  • 2/3 c. corn (frozen and defrosted or canned)
  • 1 1/2 lb. shrimp, peeled and deveined
  • 1 tsp. Cajun seasoning
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. lemon juice
  • 1 tbsp. chopped parsley

DIRECTIONS

  1. In a large skillet, heat about ½ tablespoon olive oil over medium. Add onion and bell peppers and sauté until tender, about 5 minutes. Stir in garlic and corn and cook for 1 minute more. Transfer vegetables to a bowl.
  2. Add remaining olive oil to the pan. Add shrimp in a single layer and season with salt, pepper and Cajun seasoning. Cook until no longer pink, about 1-2 minutes per side.
  3. Add vegetables and lemon juice and toss until combined. Garnish with chopped parsley

 

 

 

 

Apple Harvest Salad with Popcorn Shrimp
Recipe Courtesy Of: SeaPak


  • Yield: 4 servings

Nutrition Facts Per Serving:

  • 220 calories
  • 25 grams carbohydrate
  • 9 grams protein
  • 11 grams total fat
  • 1.5 grams saturated fat
  • 35 mg cholesterol
  • 260 mg sodium

Ingredients:

  • 6 oz. SeaPak Popcorn Shrimp
  • 1 bag Romaine lettuce salad, or 1 head of Romaine lettuce chopped
  • 1 Granny Smith apple, peeled and diced
  • ½ medium red onion, thinly sliced
  • ¼ cup walnuts

Instructions:

  • Bake SeaPak Popcorn Shrimp according to package directions
  • Place chopped lettuce into large mixing bowl, toss with apples, red onions, and walnuts
  • Top salad with cooked SeaPak Popcorn Shrimp, and choice of salad dressing, if desired.
 
 
 
 
 
 
 
 
Honey Walnut Shrimp
by:celia
allrecipes.com
 
 
INGREDIENTS:
1 cup water
2/3 cup white sugar
1/2 cup walnuts
4 egg whites
2/3 cup mochiko (glutinous rice flour)
1/4 cup mayonnaise
1 pound large shrimp, peeled and
deveined
2 tablespoons honey
1 tablespoon canned sweetened
condensed milk
1 cup vegetable oil for frying
DIRECTIONS:
1. Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
2. Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
3. In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

 

 

 

 

 

 

Bubba’s Jambalaya

by all recipes

Ingredients

Original recipe makes 12 servings
        6 slices bacon, cut into 1 inch pieces
 
PREP
  • 25 mins
  • COOK40 mins
  • READY IN1 hr 5 mins

Directions

  1. Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
  2. Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
  3. Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.

 

 Coconut Shrimp

allrecipes.com

by LINDAV10

 

Ingredients

Original recipe makes 6 servings
 
Directions
  1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
  2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
  3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

 

Shrimp Pasta

Mrs. Shelia Smith
1 stick of butter 1/2 purple onion(opt)
1 lb. Shrimp celery, bell pepper
1 cup whipping cream garlic to taste
2 chicken Bouillon cubes pasta
(dissolved in 1/4c. water)
While pasta is cooking (do not over cook). In a heavy saute pan melt butter. Saute onion, bell pepper, celery and garlic till transparent. Add shrimp and saute till pink. Add whipping cream and chicken bouillon, stir till cream is warm. Add to drained pasta. Enjoy
Coconut Shrimp and Rice Pilaf
myrecipes.com
Ingredients
1/4 cup vegetable oil
1 teaspoon brown mustard seeds
1/2 onion, sliced vertically
1 teaspoon salt
1 teaspoon ground coriander
3/4 teaspoon ground turmeric
1/2 teaspoon red chili powder
1 pound peeled shrimp, with tails on
1 cup uncooked basmati rice
1 cup water
1 cup coconut milk
1/4 cup chopped fresh cilantro
Preparation
Heat oil in a large saucepan over medium-high heat; add mustard seeds, and sauté 1 minute or until seeds begin to pop. Add onion and next 4 ingredients, and sauté 3 minutes. Add shrimp; sauté 2 to 3 minutes or just until they begin to turn pink.
Remove shrimp; cover and keep warm. Add rice to the pan, and sauté 1 minute. Stir in water and coconut milk; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender.
Serve shrimp over rice. Sprinkle with cilantro before serving.

Serve Schneider Weisse or Weihenstephan Hefeweizen, traditional German beers that have notes of clove and banana and a moderate acidity to balance the sweet coconut milk.

SHRIMP DIP

GULF*FRESH MISSISSIPPI SEAFOOD

INGREDIENTS:

1 LB Ms gulf shrimp (boiled, peeled and chopped)

2 T chopped green onions

8 oz Philadelphia cream cheese

1 C mayonnaise

1/2 t garlic powder

1 t Worcestershire sauce

1 t Tabasco

Directions:

Mix all of the above and serve with crackers or bread

Grilled Blacked Shrimp

Chef Rob Stinson

Blackened Seasoning Mix:

1 T black pepper

1 T garlic powder

1 T onion powder

1 T salt

2 T paprika

1/4 t cayenne pepper

1/2 t white pepper

1 t ground thyme

1/2 t ground sage

Salad:

2 3 oz skewers with tail on 25/30# shrimp(all peeled except tail)

1/2 t blackened seasoning

1/2 romaine head

1 egg

1 T garlic

1 squeezed, whole lemon

1 t dijon mustard

1 t black pepper

1 dash(1/4 t) tabasco

1 dash(1/4 t) worcestershire sauce

1 t white wine

1 T stock(perferable seafood base but can be vegetable as well)

1 small yellow squash slice on a bias

Direction:

Blackened Seasoning Mix:

Place all ingredients in large ziplock and shake vigorously. Store for future use.

Shrimp, Caesar and Zucchini:

Carefully puncture tail and head of 5 shrimp per skewer (2) and dust each skewer with blackened seasoning. Spray grill with zero fat spray to keep food from sticking. Each will be cooked on grill for 3 min per side. In mixing bowl place egg and whisk till frothy. Add minced garlic, lemon, mustard. 1/2 amount black pepper, tabasco, worcestershire. Blend all together till frothy and then whisk in wine and stock. Hold on side and place romaine on grill with the cut side down toward heat. Do not move for 3 min till slightly blackened and then remove from heat and place on plate with the grilled side up. Slice squash on a bias about 3/8″ thick. Ligjtly dust squash with the 1/2 black pepper left. Place on grill and cook for 3 min per side.
Remove from heat and place around romaine on plate. Crisscross the shrimp skewers on top of romaine for a great appearance and drizzle salad dressing over skewers and lettuce.

Chappy’s Shrimp Etouffee

Chappy’s Seafood Restaurant provided by Old Biloxi Recipes

1/2 lb. butter

1 c. all-purpose flour

1 large onion chopped

1 c. reen bell pepper chopped

2 stalks celery chopped

2 1/2 qts chicken stock

4 c. boiled shrimp

juice of 1 lemon

2 tsp garlic powder

1 tsp. Tony Chachere’s Creole Seasoning

1 1/2 tsp. cayenne pepper

1 tsp salt

1 tsp black pepper

4 c. cooked rice

parsley sprigs

green onions chopped

In a large pot, melt butter on high heat. Add flour slowly and continue to stir until a peanut brown color, approximately 10 minutes. Add onion, bell pepper and celery to roux. Continue stirring. Slowly add chicken stock to the mixture. Mix thoroughly for 5 minutes. Add shrimp and cook for 10 minutes longer. Add lemon juice. Lower heat and cook for 30 minutes. Add in garlic powder, Tony Chachere’s seasoning, cayenne pepper, salt and pepper. Ladle over hot cooked rice. Garnish with parsley sprigs and green onions.

Shrimp and Grits Dressing

by:Southern Living Mag.

1 lb. peeled, medium-size raw shrimp

3 cups chicken broth

1/2 tsp. salt

1/4 tsp. ground red pepper

1 cup uncooked regular grits

1/2 cup butter

3 large eggs, lightly beaten

1 red bell pepper,diced

1 cup fine, dry breadcrumbs

1 cup chopped green onions

1/2 cup grated parmesan cheese

1. Preheat oven to 325*. Devein shrimp, if desired.

2. Bring broth and next 2 ingredients to a boil in a large saucepan over medium-high heat. Whisk in grits, and return to a boil; reduce heat to low, and stir in butter. Cover and simmer, stirring occasionally, 10 min. or until liquid is absorbed. Remove from heat.

3. Stir together eggs and next 4 ingredients in a large bowl. Gradually stir about one-fourth of hot grits mixture into egg mixture; add egg mixture to remaining hot grits mixture, stirring constantly. Stir in shrimp until blended. Pour grits mixture imnto a lightly greased 11 x 7 inch baking dish.

4. Bake at 325* for 55 mins. to 1 hour or until mixture is set. Let stand 10 mins.

Mississippi Gulf Shrimp Stuffed Peppers

1 lb. small Mississippi Gulf Shrimp, boiled and chopped

8 large bell peppers, cored, parboiled, cooled and set aside

1 large Spanish onion, sautéed until tender in stick of margarine

1 1/2 c. brown rice, boiled until almost tender with a stick of margarine

1 c. Spanish olives with pimentos, chopped

1 c. sharp cheddar cheese, shredded

Combine shrimp, rice, onion and olives; mix thoroughly. Add salt and pepper to taste. Stuff each pepper and sprinkle with shredded cheese. Place in a large baking dish and bake on 300 degrees until cheese is melted.

Pat Daughdrill

Administrative Services

Mississippi Gulf Shrimp Kabobs

Peeled uncooked Mississippi Gulf Shrimp­, as many as you need

Herb and Garlic marinade (This is a 30-minute marinade.)

Mushrooms, one for each shrimp

Bell peppers (I use red and yellow for color.)

1 purple onion, cut into quarters

Marinate the shrimp and mushrooms for 30 minutes or more.

Put on skewers and grill until shrimp are pink and vegetables are done.

Use the leftover marinade to baste the kabobs.

Linda St. Arnaud

Administrative Services

Mississippi Gulf Shrimp and Eggplant Casserole

1 lb. Mississippi Gulf Shrimp, cleaned and peeled

4 c. eggplant, peeled and cubed

1 c. green bell pepper, diced

1 c. onion, diced

1 c. celery, diced

2 cloves garlic, crushed

2 c. rice, cooked

1 tbsp. Worcestershire sauce

2 tbsp. butter

2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. thyme

3/4 c. mayonnaise

1 c. bread crumbs

Sauté bell pepper, onion, celery, eggplant and garlic in butter. Add remaining ingredients and mix well, except bread crumbs. Place in a 2 qt. casserole dish, spread bread crumbs over the top and bake in preheated oven at 350 degrees for 45 minutes.

Jan Boyd

Coastal Ecology

Quick Mississippi Gulf Shrimp Creole

2 lbs. raw Mississippi Gulf Shrimp, shelled (weight is after shelling)

1 c. bell pepper chopped

1/2 c. onion chopped

1/4 c. celery finely chopped

1 tsp. minced garlic

1 jar Prego Traditional tomato sauce (don’t substitute brands)

1 bay leaf

6 slices bacon (For a healthier version eliminate bacon and substitute olive oil to sauté)

1 c. seasoned chicken stock

Cayenne to taste

3-4 tbsp. olive oil

3-4 tbsp. flour (optional)

In a large heavy pot, cook bacon until crisp, when done remove and set aside. Reserve about 1 tablespoon of the drippings and add the first four ingredients sauté until soft, add shrimp and sauté until they begin to turn pink then add Prego, chicken stock, and bay leaf to mixture. Bring to a simmer and allow to cook 30 minutes. If thickening is needed, in a small skillet add the flour and olive oil to make a roux.

Roxanne Russell

Management Operations

Mississippi Gulf Shrimp Scampi

2 lbs. Jumbo Mississippi Gulf Shrimp (4-5 per person)

1/2 c. butter

1/4 c. chopped parsley

1 tsp. salt

1/2 tsp. lemon peel

Garlic powder

2 tbsp. lemon juice

Preheat oven to 400 degrees. Peel shrimp, leaving tails on. De-vein and wash; drain on towels. Melt butter in 9-inch x 13-inch pan in oven. Add other ingredients except shrimp. Place shrimp in pan and turn once. Bake 5 minutes and turn again. Be sure parsley covers shrimp. Bake 8- 10 minutes longer. Arrange shrimp on serving dish and pour sauce over.

Pat Daughdrill

Administrative Services

Jerry’s Mississippi Gulf Shrimp Jambalaya Creole

10 lbs. Mississippi Gulf Shrimp, cleaned and peeled

6 onions, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 whole celery, cut up

2 bunches green onions, cut up

1 lb. bacon cut into small pieces

2 lbs. smoked sausage, cut up

10 lb. bag of chicken leg quarters

Boil and de-bone chicken, save the stock. (Note: Use plenty of water when boiling because you will need 1 cup of stock for every cup of rice.)

1 large can crushed tomatoes

2 boxes 28 oz. Minute rice

1/2 small can of paprika added for color

Brown sausage and cook the bacon (save the grease).

Add the peppers, celery and onions, sauté.

Measure the correct amount of stock, add chicken, sausage and shrimp and bring to a boil. Add remaining ingredients, then add the rice. (Don’t stir too much). Let covered pot sit for 15 minutes for the rice to cook.

Karen Carron

Administrative Services

Recipe by Jerry Gill

Mississippi Gulf Shrimp Etouffee

5 lbs. Mississippi Gulf Shrimp, peeled, de-veined and chopped

1 c. butter or margarine

2 onions, chopped

6 stalks celery, chopped

3 tbsp. garlic, chopped

4 tbsp. flour

1 c. mushrooms, chopped

3 tbsp. paprika

Salt, black pepper, and red pepper flakes to taste

In a large skillet melt butter; sauté onions, celery and garlic. Stir in flour and cook slowly for 5 minutes. Add shrimp and cook for 20 minutes. Add 2-3 cups of water and mushrooms. Stir in paprika and seasoning. Cook for 30 minutes. Serve with hot French bread.

Linda Bullard

Directorate