12 Ways to Use Cooked Grilled Shrimp

Got leftover shrimp? We've got ideas.

Grilled Shrimp Summer Rolls
Photo: Kana Okada

Grilled shrimp is a great building block for making larger dishes. Here are 10 brilliant ways to use fresh or leftover grilled shrimp.

Shrimp pad Thai

Quick Shrimp Pad Thai. Photo © Kate Mathis
© Kate Mathis

Instead of stir-frying shrimp, add already grilled shrimp to the finished noodle dish before serving.

Shrimp soba

Soba Noodles with Grilled Shrimp and Cilantro
© Stephanie Foley

Toss grilled shrimp with soba, Japan’s buckwheat noodles, and a garlicky, spicy sauce that’s both warming and energizing.

Shrimp pasta

Fettuccine with Shrimp
© Andrew Purcell

For an easy, creamy pasta dish, toss fettuccine with mascarpone, fresh spinach, plenty of scallions, and grilled shrimp; the mascarpone melts to form a sauce.

Shrimp fried rice

Shrimp Fried Rice with Coconut and Pickled Onions
© John Kernick

Add grilled shrimp to fried rice during the last minute of cooking. Chris Yeo adds two surprise ingredients: quick-pickled onions and nutty shredded coconut to his take on Southeast Asian nasi goreng.

Shrimp stew

Shrimp-and-Sausage Stew
© John Kernick

Instead of stewing shrimp with sausage, you can just add grilled shrimp in at the end. Linton Hopkins adds delicate lima beans, a Southern staple.

Grain salad

Warm Shrimp Salad with Kamut, Red Chile and Tarragon. Photo © Johnny Valiant
© Johnny Valiant

Toss grilled shrimp with Kristin Donnelly's combination of kamut (an heirloom variety of wheat), green beans, and tarragon — or any combination of grains, vegetables, and herbs — for an easy salad.

Bean salad

Shrimp with Cannellini-Bean Salad
© Erin Alderson

Serve grilled shrimp with cannellini beans coated in an herby vinaigrette, a popular Italian combination.

Grilled shrimp tacos

Shrimp Tacos with Tomatillo Salsa
© Marcus Nilsson

Fold shrimp in tortillas with tomatillo salsa and a lime-dressed, crunchy celery salad for a refreshing take on tacos from Tim Byres.

Shrimp torta

Shrimp-and-Chorizo Tortas
© Con Poulos

Sandwich grilled shrimp with lettuce, tomato, and avocado on a Kaiser roll for a Mexican-style sandwich from F&W culinary director at large Justin Chapple.

Shrimp summer rolls

Grilled Shrimp Summer Rolls
Kana Okada

For a Vietnamese-style starter, wrap grilled shrimp in rice paper with cellophane noodles, herbs, and carrots and serve with a sweet and pungent dipping sauce.

Oyster toppings

Grilled Oysters with Spicy Tarragon Butter
© Ngoc Minh Ngo

Bobby Flay tops his grilled oysters with a blend of butter, tarragon and hot sauce then returns them to the grill so the butter melts into little pools in the shells.

David Kinch sticks to simple, smoky, tangy butter once the oysters open on the grill.

Grilled Oysters with Chorizo Butter
© Cedric Angeles
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