35 Irresistible Shrimp Recipes to Bookmark

Honey Garlic Shrimp Recipe
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.

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Pasta Shells with Shrimp and Garlicky Bread Crumbs

Louisiana: Shrimp Pasta

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.

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Penne with Shrimp and Spicy Tomato Sauce

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.

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Gambas al Ajillo

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.

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Buttery Cast-Iron Shrimp with Winter Salad

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.

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Grilled Shrimp and Lettuces with Charred Green Goddess Dressing

Grilled Shrimp and Lettuces with Charred Green Goddess Dressing Recipe
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.

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Kwame's Pepper Shrimp

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.

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Carolina Fish, Shrimp, and Okra Stew with Black Rice

Carolina Fish, Shrimp, 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."

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Shrimp and Grits with Mustard Seed Chowchow

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.

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Pork Belly, Shrimp, and Pickled Tomato Pintxos

Pork Belly, Shrimp and Pickled Tomato Pintxos Recipe
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.

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Brussels Sprouts with Shrimp Sauce

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.

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Hawaiian-Style Garlic Butter Shrimp

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.

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Shrimp-and-Okra Kebabs with Grilled Peaches and Jalapeño-Bourbon Vinaigrette

Shrimp and Okra Kebabs Recipe
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.

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Shrimp Burgers

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.

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Spicy Peel-and-Eat Skillet Shrimp with Garlic

Spicy Peel-and-Eat Shrimp with Garlic Recipe
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.

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Honey-Pepper Coconut Shrimp

Honey Pepper Coconut Shrimp Recipe
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.

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Shrimp Wedge Salad with Old Bay Breadcrumbs and Hot Sauce Dressing

Shrimp Wedge Salad Recipe
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.

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Nori-and-Shrimp Fried Rice

Nori and Shrimp Fried Rice Recipe
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."

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Shrimp Parmigiana

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.

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Steak-and-Shrimp Hot Pot

Steak and Shrimp Hot Pot Broth Recipe
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.

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Spaghetti with Shrimp, Lemon, Mint and Pecorino

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.

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Venetian Shrimp with Polenta

Venetian Shrimp Polenta Recipe
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.)

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Grilled Gulf Shrimp with Sweet Corn Coulis

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.

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Greek Salad with Shrimp and Kamut

Plate of 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.

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Shrimp Toast

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.

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Pickled Shrimp-and-Field Pea Lettuce Wraps

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?"

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Mirliton and Gulf Shrimp Casserole

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.

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Crab-and-Shrimp Étouffée

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.

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Honey-Garlic Shrimp with Scallions

Honey Garlic Shrimp Recipe
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.

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Shrimp Creole

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.

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Squid and Shrimp Fideuà with Allioli

Squid and Shrimp Fideua 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.

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Buttery Shrimp with Peas and Potatoes

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.

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Thai-Style Shrimp Cocktail

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.

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Red Shrimp Snacking Tamales

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.

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Shrimp with Cheddar-Parmesan Grits

Shrimp and Cheesy 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.

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Grilled Shrimp with Green Chile–Condensed Milk Sauce

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.

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