Shrimp

Shrimp is the most popular seafood in the U.S., representing more than a quarter of the seafood that America eats in a year. But, sometimes, it's incredible variety can make it an intimidating ingredient to buy. You can find dozens of species, different sizes, preparations that are deveined or not, pre-cooked options and more. And that's not even delving into the confusion surrounding prawns versus shrimp. If you're looking to explore the world of shrimp, Food & Wine's guide will teach you about all the delicious ways to prepare it.

Most Recent

Calamari Toast with Hawthorn Sweet-and-Sour Sauce
This crunchy party appetizer from 2021 F&W Best New Chef Lucas Sin, of Junzi Kitchen and Nice Day in New York City, is inspired by classic Chinese shrimp toast. Here, Sin combines calamari and shrimp for the toast topper; a quick blitz in the food processor yields a tasty mixture that fries up perfectly crisp. Haw flakes, Chinese sweets made from the fruit of Chinese hawthorn, are a sweet and tangy snack usually served to guests with tea or as a treat for children; here, Sin uses them to flavor a dipping sauce for the toasts. The sauce can be used immediately, but Lucas recommends refrigerating it overnight for the best flavor. For a store-bought alternative, Sin recommends Mae Ploy Sweet Chili Sauce.
Shrimp with Cheddar-Parmesan Grits
Chef Michael Reed gives us a lesson on why it's worth it to take the time to peel and devein your own shrimp: He cooks the shrimp shells along with vegetables and herbs to create a deeply-flavorful stock, which he then uses as a sauce for these shrimp and grits. Pan-fried shrimp are spooned on top of a mound of cheesy grits, and topped with the rich shellfish stock as the finishing touch. Store extra stock in your freezer for your next batch of shrimp and grits, or add it to seafood soups, stews, and sauces for a boost of flavor.
Spot Prawns with Morel and Chocolate Sauce
Chef Jenny Dorsey combines surprising ingredients to create a sweet and earthy sauce for her crispy tempura spot prawns. Made with morel mushrooms, white chocolate, and dill, the complexly layered sauce is the perfect complement to the sweet and crunchy shellfish. Dorsey uses spot prawns, but you could also use langoustines or large shrimp.  
Pickled Shrimp-and-Field Pea Lettuce Wraps
F&W Editor in Chief Hunter Lewis uses a broth spiked with Old Bay Seasoning, fennel seeds, and red pepper to flavor field peas and shrimp before giving them a quick soak in a lemon-sherry vinaigrette. "I love shrimp boils and earthy field peas," he says. "So why not combine them in a snappy, succulent, and refreshing salad?"
Honey-Garlic Shrimp with Scallions
Rating: Unrated
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These quick-cooking shrimp are the ideal weeknight go-to. A gently sweet honey-garlic marinade, enriched with soy sauce and fresh ginger, delivers fast flavor—and does double-duty as a finishing sauce for the shrimp, too. Mirin, a staple in Japanese cooking, helps add depth and balance to the umami-rich flavors. The shrimp are especially delicious over simply steamed rice with a side of sauteed greens.
Cilantro-Lime Shrimp Scampi
Rating: Unrated
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Although “scampi” are technically langoustines, in the United States the term has come to describe the famous dish of shrimp cooked with butter, garlic, and white wine. Here, the use of tequila, cilantro, and fresh lime juice offer a bold twist on the classic. Tender cilantro stems mellow slightly after a quick sauté, accenting the fresh cilantro leaves used to finish this dish. Serve it with a torn baguette to sop up the juices.
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More Shrimp

Shrimp Toast
Rating: Unrated
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In this Night + Market dish by Kris Yenbamroong, blending fresh shrimp with pork fat creates a juicy, tender paste to spread on springy milk bread. Pork fat, from the back or belly (not rendered, like lard), can be easily chopped after freezing until quite firm, about 20 minutes.
Thai-Style Shrimp Cocktail
Kris Yenbamroong of Night + Market invites a quick garlic aioli and super spicy fish sauce–based dipping sauce to the shrimp cocktail party. Using a fork to crush the garlic for the aioli leaves it sweeter and less pungent while still breaking down the fibrous cloves for a creamy dipping sauce. Serve the shrimp alongside ramekins of aioli and nam jim seafood sauce for dipping, or arrange the shrimp around the rim of a coupe glass filled with nam jim for more intense flavor.