34 Shrimp Recipes to Bookmark

Dan Kluger adds crunch to this delicious shrimp and summer tomato pasta with crisp lemon-chile crumbs.

Crispy fried shrimp are stuffed into a hollowed-out baguette that's been buttered, toasted, and spread with a zesty sauce.

Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can certainly use pre-cooked shrimp to save time. This sweet-and-spicy sauce was inspired by the ones Feniger sampled at street stalls throughout Singapore.

By happy accident, Amber Huffman combined leftovers of two low-country staples—barbecue and cheddar cheese grits—for a quick Southern fusion meal. Huffman tops her grits with grilled shrimp slicked with a tangy, bourbon-based barbecue sauce.

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.

A tangy, caper-studded couscous with butter beans and lemon juice makes a delicious base for quickly sautéed spicy shrimp.

Paprika, cumin, and ginger lend their aromatic alchemy to a simple, no-cook tomato sauce. You can use the sauce with a wide range of ingredients.

This classic shrimp recipe is a total keeper. The shrimp is tender and flavorful, and mopping up the garlicky, herby oil with bread is a must.

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.

Comeback sauce, a Southern condiment traditionally served with fried seafood, makes its way west in this dish from Voyager in Ferndale, Michigan. They pair the sauce with smoky peel-and-eat shrimp that are marinated overnight with garlic and Old Bay seasoning before hitting the grill.

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.

Infused with layers of heat from Scotch bonnet chiles and fresh ginger, 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.

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 Alexander Smalls and his epic Harlem dinner parties in “To Dine, with Love.”

The chowchow for this recipe can be made up to a week in advance and is delicious with grilled meats or other rich dishes.

This seafood stew from the Gulf state of Veracruz in Mexico is rich with shrimp, charred tomatoes, and smoky chipotle chiles. The addition of chochoyotes, or chewy masa dumplings, rounds out this version by Javier Cabral and Paola Briseño González.

This recipe provides directions for three different one-bite snacks—the shrimp version includes speck (or prosciutto) and scallions.

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.

In this recipe from Hawaiian chef Sheldon Simeon 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 leftover garlic butter on pasta, fish, or toast.

Slowly grilling head-on shrimp while basting with a garlic- and chile-infused nuoc cham yields tender, juicy shrimp in this recipe from Hong Tran.

This simple, super-light bisque from the heart of France’s Muscadet country has a surprisingly clear and deep shrimp flavor.

A splash of bourbon in the vinaigrette adds a sweet, boozy kick of flavor and helps tenderize the shrimp in 2008 Best New Chef chef Sue Zemanick’s shrimp and okra kebabs.

At TrasLomita in Valle De Guadalupe in Baja California, Mexico, chef Sheyla Alvarado tosses chilled cooked shrimp and raw bay scallops in Key lime juice and serves them in a pool of cold habanero-tomatillo sauce for a riff on traditional aguachile from Sinaloa. A raw vegetable garnish completes this summery appetizer.

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.

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.

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.

The cocktail sauce for this recipe packs in adobo sauce, a Mexican-style hot sauce (such as Valentina or Salsa Huichol), fresh lime juice, ketchup, and more.

Taking a cue from chef Nina Compton at Bywater American Bistro, 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.

“One of the best things I ate recently was Rachel Yang’s nori fried rice at her restaurant, Joule, in Seattle,” Andrea Nguyen writes. “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.”

Crispy, bubbly, cheesy, hearty—this classic shrimp parm checks all the Italian-American comfort-food boxes.

Cooking tender rib eye, fresh mushrooms, and sweet shrimp tableside makes for an interactive holiday 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.

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.

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.)

Carla Hall’s take on Bahamian cracked conch yields tender, extra-crispy shrimp with the help of a rolling pin to flatten and tenderize the flesh. Hold the shrimp by the tail when “cracking” them to make sure the tail doesn’t separate from the rest of the meat.

Light, airy, and slightly sweet, the fried bara is perfect for sopping up this spicy shrimp curry. A quick Scotch bonnet hot sauce is intense on its own, but drizzled sparingly over the curry it adds the perfect punch of heat and acidity.