7 Mouthwatering Shrimp Recipes

Shrimp is the most popular type of seafood in America for a reason.Shrimp is the most popular type of seafood in America for a reason.There's nothing quite like the satisfying crunch of juicy, perfectly cooked shrimp. Whether coated in a simple batter and deep-fried, sautéed and paired with a fruity salsa, or simmered in a comforting noodle soup, shrimp are a surefire way to put dinner on the table quickly without a whole lot of fuss. And that's just what you need at the end of a busy day. It's no wonder, then, that shrimp is the most popular type of seafood in America. Here are some of our best shrimp recipes that we think will let these morsels of goodness shine.

Oven Paella with Chicken, Shrimp, and Chorizo Recipe

This recipe is a much easier alternative to the classic technique, yet still produces a dish that is wonderful to present at the table...

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Shrimp and Radicchio Slaw Recipe

In this warmish slaw, the slightly bitter taste of radicchio is made more palatable with warm bacon and a touch of sugar in the dressing...

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Shrimp Tacos with Avocado and Mango Salsa Recipe

Spicy, sweet, and creamy, these tacos are great for a quick dinner...

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Eva Longoria's Mexican Shrimp Cocktail Recipe


Sweet shrimp and velvety avocado temper the heat of the tangy cocktail sauce...

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Sole and Shrimp Recipe


If we were lucky, it would be petrale sole and bay shrimp - simple and stylish...

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Shrimp and Vermicelli Hotpot Recipe

To cook this dish you need a clay pot or a heavy-bottomed pan. The original clay pots were glazed on the inside only and used for slow cooking, braising, and stewing.

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Shrimp Pasta with Spicy Tomato Sauce Recipe

I was lucky enough to find fresh, wild rock shrimp, so I decided to keep it simple and make an easy pasta dish incorporating them. The red chile pepper flakes and jalapeños add a nice background heat without overwhelming the sauce. Feel free to use less.

INGREDIENTS

Salt, for cooking pasta, plus more to taste
1 tablespoon butter
8 cloves garlic, minced
1 pound rock shrimp
1/4 cup extra-virgin olive oil
1 tablespoon red chile pepper flakes
1/2 onion, diced finely
1 carrot, diced finely
1 stalk celery, diced finely
2 jalapeños, minced
One 28-ounce can crushed tomatoes
20 basil leaves, torn
1/4 cup flat-leaf parsley, chiffonade, for garnish

DIRECTIONS


Bring a large pot of water to boil over high heat. Season with salt until it tastes like the sea.

Meanwhile, heat the butter in a saucepot over medium heat until the foam subsides. Add about a quarter of the garlic and sauté until it just begins to color, about 1 minute. Add the shrimp and cook just until they begin to color, about 4 minutes. Stir occasionally so that they cook evenly. Season with salt, to taste. Remove the shrimp from the pot and set aside.

Heat the oil in the same saucepot over medium heat, and add the red pepper flakes. After 2 minutes, add the onion, carrot, celery, jalapeños, and remaining garlic. Sauté until softened, about 8 minutes.

Meanwhile, add the pasta to the boiling water and cook according to package directions. Drain in a colander and reserve.

Once the vegetables are softened, add the tomatoes to the saucepot, return to a simmer, and reduce heat to medium-low. Cook until the sauce is thickened, about 20-30 minutes. Stir occasionally. Remove from heat, add salt to taste, and stir in the basil leaves.

Combine with the shrimp and pasta in a large bowl, and stir well to combine. Garnish with parsley, and serve.

Recipe Details
Servings: 4
Total time: 40 minutes

-Will Budiaman, The Daily Meal