Ingredients Seafood Shellfish Shrimp 35 Irresistible Shrimp Recipes to Bookmark By Food & Wine Editors Updated on March 14, 2022 Share Tweet Pin Email Trending Videos Photo: Photo by Antonis Achilleos / Prop Styling by Kathleen Varner / Food Styling by Margaret Monroe Dickey From marinara sauce to roasted garlic butter, all kinds of flavors work well with shrimp — and since they're quick-cooking and freeze well, this versatile food is easy to work into dishes any night of the week. Some of our favorite shrimp recipes include Grilled Shrimp and Lettuces with Charred Green Goddess Dressing (ideal for peak grilling season), Shrimp Creole, and shrimp and grits, of course. Read on for even more ways to cook shrimp. 01 of 35 Pasta Shells with Shrimp and Garlicky Bread Crumbs Parmesan and a lemon anchovy dressing coat shells, shrimp, and curly endive for a pasta salad that's second cousin to a shrimp Caesar. Instead of big croutons, sautéed bread crumbs make a crisp topping. Get the Recipe 02 of 35 Penne with Shrimp and Spicy Tomato Sauce Paprika, cumin, and ginger lend their aromatic alchemy to a simple, no-cook tomato sauce. The spicy sauce is delicious on shrimp, but can also be used on a wide range of foods. Get the Recipe 03 of 35 Gambas al Ajillo Christopher Testani This classic Spanish shrimp recipe is a total keeper. The shrimp is tender and flavorful, and mopping up the garlicky, herby oil with bread is a must. Get the Recipe 04 of 35 Buttery Cast-Iron Shrimp with Winter Salad Johnny Miller Shrimp are seared and glazed in chipotle-honey butter in this warm seasonal salad from chef JJ Johnson. He serves the shrimp over gently sautéed radicchio and endive, which mellows their bitter edge without losing their color or delicate crunch. Get the Recipe 05 of 35 Grilled Shrimp and Lettuces with Charred Green Goddess Dressing Eric Wolfinger Green goddess dressing — a retro favorite — gets a smoky upgrade from charred parsley and scallions. Barely grilled baby lettuces double down on the flavor while retaining their sweet crunch. Get the Recipe 06 of 35 Kwame's Pepper Shrimp Photo by Caitlin Bensel / Food Styling by Emily Nabors Hall / Prop styling by Christine Keely Infused with layers of heat from Scotch bonnet chiles and fresh ginger, Food & Wine executive producer Kwame Onwuachi's pepper shrimp are inspired by a beloved Jamaican street food. Deveining the shrimp but leaving the shell on helps protect against overcooking. Onwuachi fell in love with this recipe when traveling in Jamaica. Get the Recipe 07 of 35 Carolina Fish, Shrimp, and Okra Stew with Black Rice Kelly Marshall Chef and cookbook author Alexander Smalls builds rich flavor into this Lowcountry stew with a quick homemade stock using shrimp shells. Worcestershire adds an additional hit of umami, while fresh okra helps thicken the broth. Read more about Smalls and his epic Harlem dinner parties in "To Dine, with Love." Get the Recipe 08 of 35 Shrimp and Grits with Mustard Seed Chowchow Victor Protasio The chowchow for this recipe can be made up to a week in advance and is delicious with grilled meats or other rich dishes. Get the Recipe 09 of 35 Pork Belly, Shrimp, and Pickled Tomato Pintxos Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen This recipe provides directions for three different one-bite snacks — the shrimp version includes speck (or prosciutto) and scallions. Get the Recipe 10 of 35 Brussels Sprouts with Shrimp Sauce Photo by Greg DuPree / Prop Styling by Claire Spollen / Food Styling by Chelsea Zimmer Here, in this family recipe for brussels sprouts with shrimp sauce from Jason Wang of Xi'an Famous Foods, salty, briny, umami-rich dried shrimp rehydrate in hot chicken broth before cooking down into a savory glaze, yielding a quick, deeply savory side dish. Get the Recipe 11 of 35 Hawaiian-Style Garlic Butter Shrimp Victor Protasio In Hawaiian chef Sheldon Simeon's garlic butter shrimp recipe — inspired by the food trucks that serve garlic butter shrimp on Oahu's North Shore — shrimp are marinated in a mixture of Italian dressing, mayonnaise, calamansi (or Key lime) juice, and salt, then grilled and tossed in roasted garlic butter. The result: unbelievably sweet, juicy grilled shrimp. You can make the garlic butter in advance, and use any leftovers on pasta, fish, or toast. Get the Recipe 12 of 35 Shrimp-and-Okra Kebabs with Grilled Peaches and Jalapeño-Bourbon Vinaigrette Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson A splash of bourbon in the vinaigrette adds a sweet, boozy kick of flavor and helps tenderize the shrimp in 2008 F&W Best New Chef Sue Zemanick's shrimp and okra kebabs. Get the Recipe 13 of 35 Shrimp Burgers Aaron Kirk This hearty shrimp burger is a nod to the classic New Orleans po'boy, but without the hassle of pulling out the deep fryer. The trick here is putting half the shrimp into a food processor to use as a binder for the burger, meaning that the patty has more shrimp flavor. Get the Recipe 14 of 35 Spicy Peel-and-Eat Skillet Shrimp with Garlic Eva Kolenko Shell-on shrimp are essential for this recipe; the shells help insulate the delicate shrimp from the heat of the grill so they cook evenly without becoming tough. Give each raw shrimp a quick snip with a pair of scissors along the back for vein removal and easy shelling at the table; you can also look for wild American shrimp marked "EZ Peel," or ask your fishmonger to tackle the task. In lieu of grilling, the shrimp may be cooked in a skillet over high heat in a well-ventilated kitchen. Get the Recipe 15 of 35 Honey-Pepper Coconut Shrimp Photo by Greg DuPree / Prop Styling by Christine Keely / Food Styling by Chelsea Zimmer Although his breading technique at Rocky's Hot Chicken Shack in Asheville, North Carolina is top secret, chef Rich Cundiff was kind enough to create this special riff on his coconut shrimp exclusively for us. A drizzle of syrupy honey glaze, infused with black pepper and lemon, adds a tart-sweet bite. Get the Recipe 16 of 35 Shrimp Wedge Salad with Old Bay Breadcrumbs and Hot Sauce Dressing Greg DuPree Taking a cue from chef Nina Compton at Bywater American Bistro in New Orleans, we're adding a Crystal hot sauce–spiked dressing to this mash-up of a wedge salad and a po'boy sandwich. Toasting the breadcrumbs in Old Bay–infused oil doubles down on the rich shrimp-boil flavor. Get the Recipe 17 of 35 Nori-and-Shrimp Fried Rice John Kernick "One of the best things I ate recently was Rachel Yang's nori fried rice at her restaurant, Joule, in Seattle," cookbook author and F&W Cooks contributor Andrea Nguyen says. "I was so bowled over by its richness and piscine umami-ness, I went home to Santa Cruz, California, and worked up a version of my own." Get the Recipe 18 of 35 Shrimp Parmigiana Aaron Kirk Crispy, bubbly, cheesy, hearty — this classic shrimp parm checks all the boxes. You can use store-bought marinara sauce for a shortcut, but we recommend using our Best-Ever Marinara recipe. Get the Recipe 19 of 35 Steak-and-Shrimp Hot Pot Justin Walker Cooking tender rib eye, fresh mushrooms, and sweet shrimp tableside makes for an interactive meal. The broth, already seasoned and spiced with fresh aromatics, oils, and sauces, deepens in flavor as you cook vegetables, meats, and, eventually, noodles throughout the night. Keep the broth at a simmer to safely cook each ingredient. Get the Recipe 20 of 35 Spaghetti with Shrimp, Lemon, Mint and Pecorino © Con Poulos Roman chef Angelo Troiani riffs on the classic spaghetti ajo, ojo, e peperoncino (garlic, oil, and chile), embellishing it with shrimp, lemon, pecorino, almond, and mint. Get the Recipe 21 of 35 Venetian Shrimp with Polenta Victor Protasio This hearty meal requires only three steps. First, you make the polenta; then, you cook the shrimp. All that's left is spooning the polenta into bowls and topping it with the shrimp and sauce. (And don't forget some parsley, for garnish.) Get the Recipe 22 of 35 Grilled Gulf Shrimp with Sweet Corn Coulis Photog by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Tender, juicy sweet peas and yellow corn kernels make for a light and refreshing salad atop a silky, creamy corn coulis in this easy-to-double recipe by chef Meg Bickford of Commander's Palace in New Orleans. Tangy sour cream and buttermilk balance the natural sweetness of the vegetables and Gulf shrimp. Corn may be sweeter or starchier depending on the season — add up to a teaspoon of sugar to adjust the flavor, if desired. Get the Recipe 23 of 35 Greek Salad with Shrimp and Kamut Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis Kamut, an ancient variety of wheat, adds hearty chew to this entree inspired by a classic Greek salad. Soak the kamut overnight to help it cook faster or, for an even easier dish, cook the kamut in advance to trim day-of prep down to 30 minutes. Get the Recipe 24 of 35 Shrimp Toast Aubrie Pick In this dish by Night + Market chef 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 it freezes until it is quite firm, about 20 minutes. Get the Recipe 25 of 35 Pickled Shrimp-and-Field Pea Lettuce Wraps Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely 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?" Get the Recipe 26 of 35 Mirliton and Gulf Shrimp Casserole Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Mirliton, or chayote squash, tastes like a blend of cucumber and crisp zucchini. Paired with warming Creole seasoning and savory andouille sausage, the tender squash and sweet shrimp bring balancing freshness to this hearty casserole. "I love this dish for two reasons," says 2009 Food & Wine Best New Chef Kelly English, who shared this recipe. "First, the mirliton — or chayote, for those who don't speak Louisiana — is such a specific squash. You can't recreate it with anything else, and it just sings with seafood. Second, it is exactly where both of my parents' families come together in a casserole, at every table for almost every occasion." English's original family recipe included more melted butter; drizzle with a little extra before baking, if desired. Get the Recipe 27 of 35 Crab-and-Shrimp Étouffée Photo by Greg DuPree / Food Styling by Rishon Hanners / Prop Styling by Christina Daley No flavor goes to waste in this étouffée — even shrimp shells are used to make the seafood stock. It's inspired by Food & Wine executive producer Kwame Onwuachi's memories of his grandmother Cassie Phillips' definitive version of the dish. Get the Recipe 28 of 35 Honey-Garlic Shrimp with Scallions Photo by Antonis Achilleos / Prop Styling by Kathleen Varner / Food Styling by Margaret Monroe Dickey 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 sautéed greens. Get the Recipe 29 of 35 Shrimp Creole Greg DuPree On a visit to New York City in 1984, world-renowned chef Emeril Lagasse visited the Food & Wine test kitchen and shared several recipes, including his Shrimp Creole. The spicy Creole sauce has layers of flavor built on a foundation of the Cajun flavor trinity — onion, celery, and green bell pepper — mixed with garlic and sautéed in butter until tender. The Creole sauce can be made in advance and chilled for up to four days, or can be frozen for up to a month. This recipe makes more Creole seasoning than you'll need; save the remainder in an air-tight container. Get the Recipe 30 of 35 Squid and Shrimp Fideuà with Allioli Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis In this one-skillet main course inspired by winemaker Mireia Taribó's homeland of Catalonia in northeastern Spain, slowly sautéed squid and shrimp nestle into a bed of short, thin noodles. The fideuà noodles soak up the seafood stock and onions as they cook, their flavor intensifying as they crisp on the bottom of the pan. Be careful not to overcook the seafood — especially the squid — during the initial sauté. Taribó loves to serve this at dinner parties at her California winery, Camins 2 Dreams. Get the Recipe 31 of 35 Buttery Shrimp with Peas and Potatoes Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner Unlike their larger, late-season siblings, baby veggies are supremely quick to cook. Creamy new potatoes add substance to this quick one-pan skillet dinner of tender shrimp, fresh shelling peas, and dill, which come together in a sweet and buttery broth laced with cream. Get the Recipe 32 of 35 Thai-Style Shrimp Cocktail Aubrie Pick For this dish, chef 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. Get the Recipe 33 of 35 Red Shrimp Snacking Tamales DYLAN + JENI Each two-bite, egg-shaped tamal cradles a shrimp encased in masa seasoned with chiles, garlic, and dried shrimp. At her holiday tamal-making parties, event producer and Food & Wine Cooks contributor Paola Briseño González likes to make these ahead of time, for snacking on while drinking Guava Ponche with Sweet Vermouth and making main-course tamales with friends. Get the Recipe 34 of 35 Shrimp with Cheddar-Parmesan Grits Hannah Khan 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. Get the Recipe 35 of 35 Grilled Shrimp with Green Chile–Condensed Milk Sauce Photo by Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox Inspired by a dish from 2018 F&W Best New Chef Kevin Tien, cookbook author and Food & Wine Cooks contributor Andrea Nguyen's sensational grilled shrimp are brushed with a garlicky, basil-infused butter during grilling. The shrimp get an extra punch of flavor from the dipping sauce, which is spiked with Thai green chiles and tempered with sweetened condensed milk, which lends a beguiling, creamy roundness that tames the feisty, fiery condiment. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit