Grilled Shrimp

These sauce-coated shrimp are messy and delicious. You can split the shells before grilling to make the shrimp a little easier to peel, or keep the shells intact so the shrimp are juicier.

Tim Byres’s shrimp tacos are delicious with this tangy salsa, but the surprise here is the crunchy celery salad on top.

A cucumber salad with creamy yogurt dressing cools these spicy curried shrimp.

When grilling shrimp or scallops, use sticks of lemongrass or sprigs of rosemary as an alternative to metal or bamboo skewers.

To create this Southwestern-inspired dish, Melissa Rubel Jacobson tosses shrimp with chipotle chile powder (made from dried, smoked jalapeños), grills them, then layers them on top of crunchy fried corn tortillas and crisp, citrusy slaw.

The marinade for these shrimp—a piquant mix of lemon juice, garlic, ginger, basil and parsley—would be equally good with pork or chicken. The dipping sauce is almost chutney-like with chunks of whole tomatoes; lemongrass and lime juice add tang.

The Japanese-style marinade here works especially fast, thanks to the combination of tart citrus and salty soy sauce.

The sauce for this shrimp is a simple version of Italy's salmoriglio, typically made with lemon and herbs in a mortar. The sauce is also delicious spooned over grilled swordfish or any other meaty fish.

Yuzu kosho is a hot, spicy and aromatic Japanese condiment made from hot chiles and ultra-citrusy yuzu zest. It's the key to this supersimple and utterly delicious recipe from chef Ricardo Zarate.

In Singapore, satays are usually made with chicken or lamb. But for parties, Chris Yeo likes to use shrimp because he thinks it's more festive. He marinates the shellfish in an alluring mixture of sautéed garlic, ginger and ground spices, then threads each shrimp on its own skewer and grills them until they're lightly charred.

Chef Grant Achatz says of this salad: “I think shellfish benefits from a little sweetness.” He suggests draining the fruit in a colander after you cut it, for a cleaner presentation.

These simple skewers are lovely because of their distinct rosemary flavor, which completely infuses the charred shrimp and sweet red peppers. They can be made on a grill or in a grill pan on a stovetop.

Garlicky, spicy and bright with lime, this noodle dish is both warming and energizing, according to Thai tradition. Just don’t skimp on the lime wedges or cilantro: “The sour juice protects the respiratory system in the early spring,” Su-Mei Yu says, "and cilantro helps when you’re congested.”

Andrew Zimmern’s grilled shrimp-and-ham hors d’oeuvres are sweet, savory and spicy all at once—making them the perfect party food.

Squeeze the charred lemons over the shrimp before serving for a tangy, smoky hit of flavor. You may want to make extra feta sauce to have with lean lamb steaks or chicken skewers.

Chile-spiced shrimp cooks on a grill or in a grill pan in just 30 minutes.

Andy Ricker gives shrimp a quick brining—a technique not typically used in Thailand—to keep them firm and juicy when grilled.

The big, bold Southwestern flavors in this shrimp seasoning—which include pure ancho chile powder, smoked paprika, cumin and brown sugar—epitomize Bobby Flay's style. The seasoning mix would also be terrific on pork chops or beef tenderloin.

Vikram Sunderam marinates the shrimp twice: first in garlic and ginger, then in a more complex marinade that includes yogurt, cashews, jalapeño and mango pulp. To streamline this process at home, combine the most important ingredients into one marinade and substitute store-bought mango nectar for the pulp.

Andrew Carmellini's dish is a mix of two beloved salads: shrimp-avocado and shrimp-citrus. He throws in a few surprises, too, like the hot sauce in the dressing. He recommends a fruity one from the Caribbean made with habaneros: "Habaneros are crazy," he says.

“Shrimp come from all over the world, but I think the kind from coastal Georgia and the Gulf is the best—and it’s pretty much a sustainable product,” says Hugh Acheson. Here, he prepares the shrimp as a light appetizer with green apple, charred scallions, smoked paprika and sesame seeds.

The best way to eat these shrimp in the shell is to peel them at the table and lick the garlicky butter off your fingers.

By happy accident, Amber Huffman combined leftovers of two low-country staples—barbecue and cheddar cheese grits—for a quick Southern fusion meal.

Cooking jumbo shrimp in the shell helps keep them from drying out in the heat of the grill pan and broiler; so does drizzling them with butter. Here, they’re grilled with kimchi-miso butter.

For this excellent appetizer, jumbo shrimp are marinated in chile-garlic oil, then wrapped with bacon and grilled. They're served with a house-made cocktail sauce that's spiked with a horseradish.