Peel-and-Eat Grilled Shrimp with Harissa
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.
Shrimp Tacos with Tomatillo Salsa
Tim Byres’s shrimp tacos are delicious with this tangy salsa, but the surprise here is the crunchy celery salad on top.
Spicy Curry Grilled Shrimp with Cucumber Salad
Grilled Miso Shrimp
When grilling shrimp or scallops, use sticks of lemongrass or sprigs of rosemary as an alternative to metal or bamboo skewers.
Chipotle Shrimp Tostadas
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.
Miso-Shrimp Po' Boys
Ginger-Garlic Shrimp with Tangy Tomato Sauce
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.
Shrimp and Scallops with Lemony Soy
The Japanese-style marinade here works especially fast, thanks to the combination of tart citrus and salty soy sauce.
Grilled Shrimp with Oregano and Lemon
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.
Spicy Grilled Shrimp with Yuzu Kosho Pesto
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.
Grilled Shrimp with Mangoes and Chile
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.
Watermelon Salad with Grilled Shrimp
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.
Soba Noodles with Grilled Shrimp and Cilantro
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.”
Skewered Shrimp and Ham with Apple Jelly
Andrew Zimmern’s grilled shrimp-and-ham hors d’oeuvres are sweet, savory and spicy all at once—making them the perfect party food.
Shrimp and Lemon Skewers with Feta-Dill Sauce
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.
Grilled Shrimp with Sweet Chile Sauce
Chile-spiced shrimp cooks on a grill or in a grill pan in just 30 minutes.
Grilled Shrimp with Citrus-Sambal-Oelek Dressing
Grilled Quick-Brined Jumbo Shrimp
Andy Ricker gives shrimp a quick brining—a technique not typically used in Thailand—to keep them firm and juicy when grilled.
Barbecued Spiced Shrimp with Tomato Salad
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.
Grilled Shrimp with Mom's Avocado-and-Orange Salad
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.
Grilled Shrimp with Apple and Charred Scallions
“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.
Grilled Jumbo Shrimp with Garlic-Herb Butter
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.
Barbecued Shrimp with Cheese Grits
By happy accident, Amber Huffman combined leftovers of two low-country staples—barbecue and cheddar cheese grits—for a quick Southern fusion meal.
Grilled Jumbo Shrimp with Kimchi-Miso Butter
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.
Bacon-Wrapped Shrimp with Cocktail Sauce
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.