This is one of my favorite recipes that can be made as an appetizer of a main course. My wife and I have been making these delicious shrimp for a few years now and the entire family loves it.
Author: DadLuvs2Cook
A family pleaser for years! The more garlic the better for the garlic lovers of the world!
Author: MLT
Great shrimp appetizer that can be prepared ahead of time and refrigerated for later cooking. Terrific with garlic bread or fresh dinner rolls.
Author: Jenne
This is always a hit. The best part is how fast you can whip it up! You could just buy roasted tomatoes in a jar, but I think roasting them yourself gives the dish a very fresh, deep flavor.
Author: Jen
I have always loved crab cakes and I had some leftover cooked shrimp so I decided to mix it up a bit with Old Bay® seasoning and they turned out to be awesome!
Author: ERam21
Get a taste of island life with Jamaican jerk-seasoned shrimp, juicy pineapple, roasted veggies, and spicy jalapenos. Serve over salad greens or, for a heartier meal, with cooked brown rice.
Author: Jamie
Author: Shirley Cheng
Make-ahead foil packets with shrimp, sausage, corn, and potatoes make for a fast and fun seafood boil.
Author: Rose
Author: Kevin Graham
This is a recipe for shrimp with a Latino kick utilizing tequila, fresh citrus juices, and garlic. This is simple and the family will love it.
Author: Teri_loves_to_cook
Easy and delicious! Onions, peppers, and mushrooms are perfect when alternated with shrimp on the skewers. Just cut into bite-sized pieces and add them to the marinade with the shrimp. Serve with rice...
Author: Kendra
Bursting with fresh corn and a hint of spice, these summery fritters take inspiration from the Southern classic shrimp and grits.
Author: Anna Stockwell
Colossal-size shrimp seasoned and fried crispy with honey, orange, garlic, and red pepper. You can dress this up with either orange, lemon, or lime zest and fresh thinly-sliced basil.
Author: James & Peteeboy
Quick and easy grilled shrimp recipe with apricot preserves, habanero pepper, and ginger from Son of a Southern Chef.
Author: Lazarus Lynch
A delicious mix of shrimp, pasta, Alfredo sauce, pesto, and vegetables makes for a quick, easy dinner that's easy to freeze or reheat for lunch the next day. Can be served alone or with garlic bread or...
Author: Erin Schroeder
Shrimp sauteed in cilantro, garlic, lime, salsa, and white wine. So simple, yet so delicious! A twist on the usual garlicky sauteed shrimp. The best shrimp recipe I have ever eaten. Served with tortillas...
Author: Emily
Simple and delicious. Have all ingredients ready to go to aid preparation.
Author: Sharon Katz
The best scampi ever. Will melt in your mouth. Serve with a rice pilaf and salad for a wonderful meal.
Author: Kat
This is a baked shrimp recipe with a curry and honey-mustard sauce. Great for appetizers at a party or a main dish.
Author: JKHILL
Author: Bonnie Wilkens Metully
This recipe results in lots of garlicky shrimp with some white wine and lemon juice.
Author: janiceliv
This dish is simple but elegant, and excellent if you're looking for something that's full of flavor without the heaviness of a cream sauce. Garnish with grated Asiago cheese as desired.
Author: ECLECTIC78
This Parmesan-crusted shrimp scampi with pasta takes your basic shrimp scampi to the next level! This dish has everything you love about scampi and more.
Author: Margaritas On The Rocks
Sweet shrimp meets a chile-packed sambal in this easy grilled dish.
Author: Steven Raichlen
My boyfriend flipped over these. They are easy enough that you can add or skimp on ingredients and they are virtually fool proof. Add sweet or spicy at your leisure. This is a surefire hit!
Author: CHICKLETS
Galatoire's Restaurant in New Orleans, La. in the French Quarter shared this recipe. It is the best we have ever tasted and I know you will enjoy it too. Decorate the edge of plate with hard-boiled eggs...
Author: CYNTHIA
Shrimp in linguini pasta with a yummy white cream sauce that has a wonderfully perfect hint of lemon. It adds just the perfect dimension to the flavors of the dish! Serves our family of 5 and has lots...
Author: Nina
For those who don't want their shrimp boil to be too hot, this recipe is more savory than spicy hot. If desired, serve with cocktail sauce, hot sauce, Old Bay® seasoning, or other condiments.
Author: Rebecca
This is a sweet little experiment with shrimp and pineapple that I tried one night on my family. It has few ingredients so it is cheap and easy for small middle-class families like ours.
Author: Homer Green
I love the big succulent coconut shrimp found at a popular restaurant. Unfortunately, due to health reasons I can't indulge in that shrimp anymore. I created a recipe that satisfies my craving and tastes...
Author: staceywatts
Author: Julia Della Croce
Shrimp marinated in lemon, garlic, and parsley for 30 minutes, then grilled. Can be used as an appetizer or main dish. This recipe also works well with scallops.
Author: Holly Murphy
Campechana is the perfect marriage of shrimp cocktail and salsa, with extra layers of flavor thanks to sweet lump crabmeat, smoky New Mexican chiles, briny olives, and creamy avocado. This version was...
Author: Levi Goode
Author: Donna Knowlton
These baked wonton cups filled with shrimp are an easy and delightful appetizer for your next party. Garnish with sesame seeds if desired.
Author: MAUREENVANCOUVER
This subtly sweet, fairly fiery shrimp ragu served over my creamy corn custard would make a fantastic first course for any dinner, and it's certainly rich enough to be enjoyed as a entree. You can also...
Author: Chef John
Crunchy sweet coconut coated shrimp is fast and delicious! Use sweet and sour sauce for dipping, if desired.
Author: Amanda Chavez
An easy recipe for shrimp in foil for the grill. Shrimp are quickly marinated in olive oil and parsley and then barbecued in a foil pouch.
Author: barbara
I kept this recipe simple for the fact I often like to use shrimp in pasta. I use frozen, peeled, deveined, tail-off shrimp in this recipe, but feel feel free to use peeled, deveined, tail-on shrimp if...
Author: thedailygourmet
Author: Jeanne Thiel Kelley