My favorite way to dazzle in a hurry, these shrimp take minutes to make. Full of flavor, they take the center stage at any meal, but I am also known to throw them in a fresh garden salad as well. I do...
Author: REBECCADK
Author: Bon Appétit Test Kitchen
Do not marinate the shrimp longer than the indicated time. If you are using bamboo skewers, be sure to soak them in cold water for at least 30 minutes. I serve these with an orzo salad and grilled zucchini...
Author: Sarah
It sounds fancy, but this is a simple and delicious meal you can easily make for any occasion. Feel free to add any vegetables you like and make a meal out of it.
Author: @lex
This pasta is so packed with vegetables and shrimp that it's a complete, satiating meal-despite using half the normal serving size of noodles.
Author: Anna Stockwell
This is a warm peel-and-eat shrimp recipe that I tried to duplicate from a little bar-and-grill in Deland, Florida. The shrimp are boiled in a spicy beer and thyme broth and served hot in a beer mug. Serve...
Author: Liv2Cook
Author: Bruce Mattel
Shrimp scampi pasta with white wine sauce. Unbelievably yummy!
Author: Matt Man Terps
This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.
Author: Jeanne Thiel Kelley
This one-pot meal, developed for our #cook90 initiative, is herby, sweet, and garlicky all at once. To add more green, throw in a handful of arugula and spinach at the end; for more garlic, pair it with...
Author: David Tamarkin
I love this curry because it's so simple and everything's made in one pot-perfect to share or enjoy alone, and I don't think it needs any rice!
Author: Amelia Freer
Panko-coated pan-fried shrimp with a delicious lime butter that is tasty enough but does not overpower the flavors of the shrimp. Serve over a mixed greens salad or with angel hair pasta with cream sauce...
Author: Miss Amy
Author: Michael Lomonaco
Author: Ian Knauer
This grilled shrimp is marinated in a sensational medley of citrus juices, garlic, cilantro, parsley and basil. If you don't have a grill basket, thread shrimp onto metal or soaked wooden skewers. When...
Author: Anonymous
Surprise your guests with this delicioso appetizer! This Mexican shrimp cocktail begins any taco, enchilada, burrito, or tostada night with a bang! Don't expect to have anything left over but an empty...
Author: JeffnJamie
Avocado halves are filled with a delicious mixture of shrimp, crab, and cucumber. A wonderful beginning to a light lunch, or a great appetizer for an elegant dinner!
Author: ANNIEKH
This dish is the embodiment of a chowder-style Southern fish stew, packed with shrimp, scallops, potatoes, corn, and more.
Author: Alexander Smalls
Shrimp Etouffee! This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green pepper, and a simple roux to thicken it up. Serve it over rice for a true Cajun meal!
Author: Hank Shaw
This is an old recipe used by many of the seafood restaurants in Florida for Old Bay® fried shrimp. Excellent for fish, shrimp, scallops!
Author: EPHESIS
This shrimp and grits can usually be made with on-hand ingredients. The best part...it's ready in under 30 minutes.
Author: thedailygourmet
Author: Victoria Granof
A delicious but simple entrée is enhanced with a touch of white wine.
Author: Land O'Lakes
Leave the shells on if you want. Or, shell and serve over pasta for something a bit more elegant. Either way, this is spicy, buttery, truly yummy shrimp!
Author: Valorie
I invented this to get a thick, creamy sauce without flour. Feel free to use pre-packaged guacamole instead of mashed avocados.
Author: BrooklynRD
Author: Lourdes Castro
This combination of flavors is surprisingly delicious. Use homemade gnocchi and/or pesto for even better flavor!
Author: Erica Monjeau
Author: Mary Baker
Easy, quick, and delicious. Serves 6 to 8 as an appetizer, or 4 as a main course over buttered angel-hair pasta.
Author: Kristen Milone
These delicious kebabs are a Spanish take on surf and turf. Because the skewers aren't on the grill long enough to cook fresh sausages, fully cooked sausages are used here.
Author: Jeanne Kelley