Cajun or Creole, what's the difference? Well they're both cuisines in Louisiana, but the difference can be found by the addition of tomato. This étouffée is best served with warm crusty bread to sop...
Author: thedailygourmet
Shrimp scampi is a classic, but decadent dish typically made with lots of butter and served over high-carb pasta or white rice. This version lightens things up a bit and is quick and easy enough for a...
Author: lutzflcat
Serve baked, coconut-crusted shrimp with a bright dipping sauce for an appetizer that'll please a whole host of palates.
Author: Stacey Antine
Crispy, golden, juicy pot stickers, stuffed with a classic Cantonese filling, are more than just delicious - they're also a symbol of prosperity for the coming year.
Author: Elizabeth Karmel
Soy sauce, lime, and plenty of grated garlic create a marinade that adds tons of flavor in as little as five minutes while helping the shredded coconut adhere to the shrimp.
Author: Anna Stockwell
Author: Kevin von Klause
Cooked shrimp marinated in oil and vinegar, hot sauce, onion and celery seed. Makes a wonderful appetizer for a party or just before dinner.
Author: sal
Author: Jeanne Thiel Kelley
Extremely tasty version of stuffed poblano peppers with shrimp and lots of cheese.
Author: Shawn Englert
I tried many types of ceviche, none to my liking, so I made my own. I hope you enjoy it. It looks appetizing and it's really good, especially for hangovers. It's Sinaloa-style because of the slices of...
Author: perper72000
Author: Diane Sandoval
A simple baked eggplant stuffed with a shrimp and eggplant stuffing. This is a filling dinner. I don't like to eat the eggplant skins, so I came up with this stuffed recipe.
Author: Bake4fun
If you want to serve this dish on rice, you need to start the rice first, because it comes together quickly! I used coconut aminos, a sub for soy sauce, that is a bit thinner in consistency and sweeter...
Author: Bibi
An easy Seafood Stew recipe that can be prepared in 45 minutes or less.
Shrimp and cheese, similar to jalapeno poppers. The lighter the breading used, the better.
Author: Sarah Howard
Author: Rob Bechtold
Author: Ian Knauer
Quick, easy, delicious wraps for lunch or a weeknight dinner.
Author: Catherine Reid
Shrimp and apples are marinated in a sweet and spicy sauce, then skewered and grilled. Serve over white rice, noodles, or a mixed green salad.
Author: MOONROZE
Author: Zakary Pelaccio
This decadent, restaurant-worthy cream sauce with shaved asparagus is perfect for lobster or spinach ravioli, other pasta, etc.
Author: Colleen Renzullo
This Mediterranean shrimp is one of our favorites! Great over garlic couscous or with Parmesan grits or crusty bread.
Author: Mary
A marinade of lime and tequila takes this Mexican-inspired salad to the next level.
Author: Marina Delio
Why buy a whole bunch of basil for just one sprig? Here, two huge handfuls are wilted into charred shrimp for a sweet fragrance that offsets the spicy marinade.
Author: Andy Baraghani
Southern cornmeal crusted deep-fried shrimp.
You can vary this recipe to your own tastes. I most always add onions to the garlic when frying and skip the minced green onions. I have used baby portobello mushrooms also. I always use fresh garlic!...
Author: Grumpy's Honeybunch
These easy-to-make air fryer shrimp can be served with a salad or on top of rice or pasta. Also great as a cold appetizer.
Author: bd.weld
Author: Grace Young
These shrimp fajitas are a great weeknight dish. Quick, easy, and delicious. If you prefer something milder, omit the chipotle peppers - but trust me - they really add some kick! I serve these with black...
Author: Stacy MacMurray Leonard
Well seasoned, delicious grilled shrimp. Great served for dinner with a salad.
Author: Jennifer W
My grandma made this for us when we were kids, and I loved it! It also works great as an appetizer on tea-sized sandwich bread.
Author: chirpfreak
Lemon pepper pasta served with sauteed garlic seafood. You can substitute the shrimp in this recipe with crab or scallops, or you could use a mixture of all three types of seafood.
Author: Catherine Neal