8 Succulent Shrimp Recipes

Love shrimp? You'll adore these fresh and easy weeknight dinners and party pleasers.


A Chinese takeout favorite
A Chinese takeout favorite


Salt-and-Pepper Shrimp

A Chinese takeout favorite--only lighter and quicker when you make it at home. A mere 20 minutes, and you can serve up juicy shrimp flavored by a rainbow of peppercorns.

Yield: Makes 4 to 6 servings
Total: 20 Minutes

Ingredients
1/2 teaspoon each black, green, red, and white peppercorns
2 pounds shrimp, shells on
2 teaspoons salt, divided
2 tablespoons vegetable or peanut oil
4 cloves garlic, chopped
1 cup cilantro leaves, roughly chopped


Preparation
1. Put peppercorns in a mortar and crush roughly with a pestle. Or put peppercorns in a large resealable plastic bag, spread out on a hard, flat surface, and crush with the bottom of a heavy frying pan or rolling pin.

2. Put shrimp, half of the crushed peppercorns, and 1 tsp. salt in a large bowl and toss to coat shrimp evenly. Set aside.

3. Heat a wok or large (not nonstick) pot over high heat. Add oil, garlic, remaining crushed peppercorns, and remaining 1 tsp. salt and cook, stirring constantly, until fragrant, about 1 minute. Add shrimp and cook, stirring constantly, until pink and cooked through, 3 to 4 minutes. Add cilantro, turn off heat, and toss to combine. Serve immediately.

Note: Nutritional analysis is per serving.

Nutritional Information
Amount per serving
Calories: 209
Calories from fat: 34%
Protein: 30g
Fat: 8g
Saturated fat: 1.2g
Carbohydrate: 2.4g
Fiber: 0.3g
Sodium: 685mg
Cholesterol: 224mg



The classic pairing of shrimp and grits
The classic pairing of shrimp and grits


Shrimp with Bacon-Cheese Polenta

Bacon adds a smoky depth of flavor to the classic pairing of shrimp and grits. Green onions and halved tomatoes are a fresh complement to cheesy polenta and succulent shrimp.

Yield: Makes 4 to 6 servings
Total: 45 Minutes

Ingredients
1/2 teaspoon salt, plus more to taste
1 cup polenta
8 slices thick-cut bacon
2 bunches (about 16) green onions
3 medium tomatoes
1/4 teaspoon freshly ground black pepper
3 cloves garlic
1 1/4 pounds peeled and de-veined shrimp
1/2 cup dry white wine
2 tablespoons butter
1 cup (about 4 oz.) grated cheddar cheese

Preparation
1. In a medium saucepan, bring 3 1/2 cups water to a boil. Add 1/2 tsp. salt. Pour in polenta in a thin stream, whisking constantly, and whisk until mixture comes to a steady simmer. Reduce heat to maintain a gentle simmer, cover, and stir every 5 minutes until done, about 25 minutes total.

2. Meanwhile, in a large frying pan over medium-high heat, cook bacon until fat renders and edges start to brown and crisp. While bacon cooks, trim stems and ends of green onions, leaving onions as intact as possible. Drain bacon on paper towels, chop, and set aside.

3. Remove all but 1 tbsp. bacon fat from the pan. Add whole green onions and cook until soft and starting to brown, about 3 minutes; turn and brown opposite sides, about 3 minutes more. While green onions cook, halve tomatoes along the equator and sprinkle cut sides with salt and pepper. Chop garlic. Set both aside.

4. Transfer green onions to a baking sheet or platter and cover to keep warm. Put tomato halves cut side down in pan with bacon fat and cook until starting to brown, about 3 minutes. Turn and cook until heated through and a bit soft, about 3 minutes more. Transfer to baking sheet with green onions to keep warm.

5. Add garlic to pan and cook, stirring, until fragrant, about 1 minute. Add shrimp and cook, stirring constantly, until starting to turn pink, 1 to 2 minutes. Pour in wine and continue cooking, stirring and scraping up any browned bits from the pan, until shrimp is cooked through, about 2 minutes. Remove from heat.

6. Stir butter, cheese, and bacon into polenta. Divide polenta among 4 to 6 plates and top with shrimp and remaining liquid in the pan, dividing evenly. Set a tomato half and several green onions beside polenta. Serve immediately.

Note: Nutritional analysis is per serving.

Nutritional Information
Amount per serving
Calories: 523
Calories from fat: 44%
Protein: 38g
Fat: 25g
Saturated fat: 12g
Carbohydrate: 31g
Fiber: 3.8g
Sodium: 888mg
Cholesterol: 225mg



Try it as a light lunch or dinner
Try it as a light lunch or dinner


Shrimp, Watercress, and Millet Salad

In the mood for something new? Give millet a shot. The ancient round grain has a nutty flavor that's perfect with crisp spinach and toothsome bay shrimp.

Time: 30 minutes.

Ingredients
1/4 cup millet (hulled)*
2 tablespoons plus 1 tsp. extra-virgin olive oil, divided
1 to 2 lemons
1/2 teaspoon kosher salt
3 cups loosely packed stemmed watercress (about 1 bunch)
1 cup loosely packed mint leaves, chopped
1/3 cup finely chopped red onion, rinsed and drained
1 cup cooked bay shrimp, rinsed and drained

Preparation
1. In a small saucepan, bring millet, 1 tsp. olive oil, and 3/4 cup salted water to a boil. Reduce heat and simmer, covered, 20 minutes. Remove from heat and let stand 5 minutes.

2. Meanwhile, zest 1 1/2 tsp. peel and 2 tbsp. juice from 1 to 2 lemons. In a small bowl, whisk together zest and juice, remaining 2 tbsp. oil, and the salt.

3. Put millet in a serving bowl. Pour in dressing and toss gently. Add watercress, mint, onion, and shrimp, and toss gently to mix.

*Buy in boxes or in bulk at well-stocked groceries and natural-foods stores.

Note: Nutritional analysis is per serving.

Nutritional Information
Amount per serving
Calories: 179
Calories from fat: 47%
Protein: 11g
Fat: 9.3g
Saturated fat: 1.4g
Carbohydrate: 14g
Fiber: 4.6g
Sodium: 325mg
Cholesterol: 69mg



A cool weeknight meal
A cool weeknight meal


Mango Avocado Shrimp Salad

Here's a cool weeknight meal. Few can resist the sweet and creamy combo of shrimp, lime, avocado, and mango. Spiced up with a hint of chile heat, it's a one-bowl, no-cook no-brainer.

Yield: Makes 6 servings
Prep Time: 20 Minutes

Ingredients
3 tablespoons fresh lime juice
2 tablespoons grapeseed or vegetable oil
1 tablespoon sugar
2 large firm-ripe mangoes (2 lbs. total)
2 medium firm-ripe avocados (1 lb. total)
2/3 cup each thinly sliced green onion and chopped cilantro
1 tablespoon minced fresh hot red or green chile (or 1/2 tsp. dried red chile flakes)
1 pound small (70 to 110 per lb.) peeled cooked shrimp


Preparation
1. In a large bowl, whisk together lime juice, oil, and sugar until sugar dissolves.

2. Dice mangoes and avocados into 3/4-in. cubes; add to bowl. Add green onion, cilantro, chile, and shrimp. Mix gently. Serve or cover and chill for up to 1 hour.

Note: Nutritional analysis is per serving.

Nutritional Information
Amount per serving
Calories: 288
Calories from fat: 44%
Protein: 18g
Fat: 14g
Saturated fat: 2.1g
Carbohydrate: 26g
Fiber: 2.6g
Sodium: 180mg
Cholesterol: 148mg



Onions and shrimp meet the gentle heat of garlic and chiles
Onions and shrimp meet the gentle heat of garlic and chiles


Garlicky Shrimp-Cilantro Tacos (Tacos de Camarones al Mojo de Ajo)

Sweet onions and shrimp meet the gentle heat of garlic and chiles. Notes: Vegetables can be cooked up to 2 hours ahead, then reheated. Serrano chiles can be very hot, so add to taste. To heat tortillas, wrap in a kitchen towel and microwave until warm and soft, about 60 seconds.

Yield: Makes 16 tacos; 8 servings
Total: 35 Minutes

Ingredients
1/4 cup vegetable oil
1 pound white onions, peeled and thinly sliced
2 or 3 serrano chiles, stemmed, seeded, and thinly sliced (see Notes)
4 tablespoons butter
3 tablespoons finely chopped garlic
2 1/2 pounds shrimp (21 to 25 per lb.), peeled, de-veined, and halved lengthwise
1 cup coarsely chopped fresh cilantro
Kosher salt
32 corn tortillas, warmed (5 to 6 in.; see Notes)
2 limes, cut into wedges


Preparation
1. Heat oil in a large frying pan over high heat. Add onions and chiles and cook, stirring frequently, until onions are lightly browned, about 10 minutes. Pour vegetables into a bowl and set aside.

2. Melt butter in same frying pan over medium-high heat, add garlic, and stir until sizzling, about 1 minute. Add half of shrimp to pan. Stir often until shrimp are bright pink and no longer wet-looking in thickest part (cut to test), about 5 minutes; transfer shrimp to bowl with reserved vegetables. Add remaining shrimp to pan and cook as above, then return cooked shrimp and vegetables to pan and stir everything together until hot, 2 to 3 minutes. Add cilantro and salt to taste.

3. Serve shrimp in a large bowl with tortillas (use 2 tortillas, stacked, per taco), accompanied by lime wedges to squeeze over top.

Note: Nutritional analysis is per taco.

Nutritional Information
Amount per serving
Calories: 243
Calories from fat: 32%
Protein: 15g
Fat: 8.5g
Saturated fat: 2.5g
Carbohydrate: 28g
Fiber: 3.1g
Sodium: 197mg
Cholesterol: 95mg



These gush juices when you bite them
These gush juices when you bite them


Crunchy Shrimp Wontons with Green-onion Dipping Sauce

Wrapped in golden-crispy wonton skins, these shrimp pair perfectly with their tangy citrus dipping sauce.

Yield: Makes 24 wontons
Prep and Cook Time: about 45 minutes

Ingredients
1 cup low-sodium soy sauce
1/3 cup coarsely chopped fresh cilantro, plus leaves and tender stems from 24 sprigs
1 tablespoon lemon zest
2 tablespoons plus 2 tsp. minced fresh ginger
2 tablespoons toasted sesame oil
24 large shell-on shrimp (20 to 24 per lb.)
Vegetable oil for frying
24 square wonton wrappers
1/4 cup orange juice
3 tablespoons lemon juice
2 tablespoons orange marmalade
3 tablespoons finely chopped green onion


Preparation
1. In a large bowl, whisk together 1/2 cup soy sauce, chopped cilantro, lemon zest, 2 tbsp. ginger, and 1 tbsp. sesame oil.

2. Peel shrimp, leaving tails on, and de-vein. Add to soy mixture and marinate, covered, 15 to 20 minutes at room temperature. Drain shrimp in a colander, spread out on paper towels, and pat dry.

3. Pour oil into a deep, heavy pot to a depth of 3 in. and heat to 375°. Meanwhile, spread out wonton wrappers. Working with one wrapper at a time, put several cilantro leaves and stems along wrapper edge nearest you. Top them with a shrimp, arranging shrimp lengthwise so that tail extends beyond wrapper. Fold the wrapper edge opposite the tail over shrimp. Brush far edge of wrapper with water and, starting with near edge, roll wrapper loosely around shrimp, forming a package. Press seam firmly to seal.

4. Preheat oven to 200° and put a shallow rack in a baking pan. When oil reaches 375°, fry wontons in several batches so as not to crowd them, flipping midway through cooking, until medium golden brown, 1 1/2 to 2 minutes. Lift shrimp out with tongs, draining excess oil, and transfer to baking pan; keep warm in oven.

5. In a small bowl, whisk together 1/2 cup soy sauce, 1 tbsp. sesame oil, the orange and lemon juices, marmalade, green onion, and 2 tsp. ginger. Serve wontons hot, with dipping sauce on the side.

Note: Nutritional analysis is per shrimp.

Nutritional Information
Amount per serving
Calories: 96
Calories from fat: 51%
Protein: 4.4g
Fat: 5.4g
Saturated fat: 0.7g
Carbohydrate: 7.1g
Fiber: 0.2g
Sodium: 370mg
Cholesterol: 24mg



These wraps mimic Vietnamese spring rolls
These wraps mimic Vietnamese spring rolls


Vietnamese Shrimp Lettuce Wraps with Spicy Lime Dipping Sauce

Full of fresh, green flavors, these wraps can be a light appetizer or a meal. Just add a crisp-crusted French baguette or steamed rice.

Yield: Makes 8 to 10 appetizer servings
Total: 1 Hour

Ingredients
3/4 pound (16 to 20 per lb.) raw shrimp, peeled and de-veined
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (3 3/4 oz.) cellophane noodles (see notes)
2 tablespoons rice vinegar
1/2 to 1 teaspoon hot chile flakes
2 tablespoons fresh lime juice (about 3 small limes)
2 cloves garlic, minced
1 tablespoon sugar
4 tablespoons Asian fish sauce (nuoc mam or nam pla)
2 heads Boston or butter lettuce, cores trimmed and leaves separated, rinsed, and drained
1 large carrot, peeled, ends trimmed, and grated lengthwise into ribbons
1/4 cup basil leaves
1/4 cup cilantro leaves
1/4 cup mint leaves
1/4 cup dry-roasted peanuts, finely chopped

Preparation
1. Put shrimp, salt, and pepper in a pot and add cold water to just cover shrimp. Bring water to a boil, then reduce heat to a simmer and cook until shrimp are bright pink and tails are curled, about 1 minute. With a slotted spoon, transfer shrimp to a colander and let cool.

2. Put cellophane noodles in a medium pot and cover with hot water. Cover pot and set aside until noodles are softened, at least 15 minutes. Drain noodles and (using kitchen scissors) cut into 2- to 3-inch pieces. Return noodles to pot, drizzle with rice vinegar, and toss. Cover and set aside.

3. In a small bowl, mix chile flakes and lime juice and let sit several minutes. Add garlic, sugar, and fish sauce; whisk until sugar is dissolved. Transfer sauce to a serving dish.

4. To assemble wraps, arrange some noodles in the middle of each lettuce leaf and top with 1 shrimp. Garnish with carrot, basil, cilantro, mint, and peanuts. Tuck up the bottom of each leaf and fold sides inward to eat. Drizzle with or dip into sauce.

Note: Nutritional analysis is per serving.

Nutritional Information
Amount per serving
Calories: 121
Calories from fat: 23%
Protein: 8.2g
Fat: 3.1g
Saturated fat: 0.5g
Carbohydrate: 15g
Fiber: 1.4g
Sodium: 374mg
Cholesterol: 42mg



Streamlined classic cioppino
Streamlined classic cioppino


Sardine Factory Cioppino


We love this streamlined version of classic cioppino. Tomatoes, white wine, and a satisfying medley of seafood make this hearty stew a great go-to for special entertaining.

Yield: Makes 6 servings

Ingredients
1 tablespoon olive oil
1 cup chopped onion (5 oz.)
1 tablespoon minced garlic
2 cups dry white wine
1 pound firm-ripe tomatoes, rinsed and chopped, or 1 can (14 1/2 oz.) diced tomatoes
1/2 cup tomato paste
2 tablespoons minced fresh basil leaves or 2 teaspoons dried basil
1/2 teaspoon pepper
Salt
1 pound firm, white-fleshed fish such as halibut
1/2 pound (26 to 30 per lb.) shelled, de-veined shrimp
1/2 pound scallops (1 1/2 in. wide)
1 cooked Dungeness crab (2 lb.), cleaned and cracked
1 1/2 pounds clams in shells (1 to 1 1/2 in. wide), suitable for steaming
1/4 cup chopped parsley
1 loaf (1 lb.) crusty bread
Lemon wedges

Preparation
1. Pour olive oil into a 5- to 6-quart pan over medium-high heat; when hot, add onion and garlic and stir often until onion is limp, 3 to 5 minutes. Add wine, tomatoes (with their juice if canned), tomato paste, basil, and pepper; bring mixture to a boil over high heat, then reduce heat and simmer, stirring often, for 10 minutes. Add salt to taste.

2. Meanwhile, rinse and drain fish, shrimp, scallops, and crab; cut fish into 1- to 2-inch pieces. Scrub clams. Gently stir fish, shrimp, scallops, and clams into tomato broth; cover and simmer just until fish, shrimp, and scallops are opaque but still moist-looking in center of thickest part (cut to test) and clams have popped open, 7 to 9 minutes. Discard any clams that don't open. Add crab and press gently to immerse in broth; cover and cook just until hot, 2 to 3 minutes.

3. Ladle cioppino into wide bowls and sprinkle with parsley. Serve with bread and lemon wedges.

Nutritional Information
Amount per serving
Calories: 532
Calories from fat: 15%
Protein: 48g
Fat: 8.8g
Saturated fat: 1.5g
Carbohydrate: 51g
Fiber: 4.9g
Sodium: 896mg
Cholesterol: 136mg

We've highlighted just a few of our favorite shrimp recipes. Here are a few more we wish we'd been able to squeeze in:

Mojito Shrimp
Quick, tasty shrimp
Caramelized Shrimp with Lemongrass
Shrimp, Avocado, and Grapefruit Salad
Spicy Thai Fried Rice with Shrimp
Spring fresh shrimp salad