Type what you have

Ingredients

• ✓ shrimp
• butter
• white sandwich bread
• swiss cheese
• green onion
• parsley
• milk
• sour cream
• egg
• dijon mustard
• salt

Instructions

1. 1 Butter an 8x8-inch casserole dish.
2. 2 Use remaining butter to lightly butter bread. Cut each slice in half diagonally. Arrange 1/2 of the bread in the prepared dish. Sprinkle with half of the Swiss cheese, 1/2 of the green onions, 1/2 of the parsley, and 1/2 of the shrimp, in that order. Top with remaining bread and sprinkle with remaining cheese, onions, parsley, and shrimp.
3. 3 Beat milk, sour cream, eggs, Dijon mustard, and salt together in a bowl. Pour over casserole, cover, and refrigerate for 8 hours, to overnight.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake casserole in the preheated oven until puffed and golden, 30 to 40 minutes. Let sit for 5 minutes. Cut into squares and serve.

By Bev

Ingredients

• ✓ shrimp
• pie shell
• gruyere cheese
• egg
• sour cream
• green onion
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread shrimp evenly across the bottom of the pie crust. Sprinkle cheese over the shrimp.
3. 3 Stir sour cream, green onions, salt and pepper into the beaten eggs; then pour mixture evenly over the shrimp and cheese.
4. 4 Bake in a preheated oven for 25 to 30 minutes. Serve warm or cold.

By love2cook

Ingredients

• ✓ shrimp
• beer
• onion
• red pepper flake
• parsley
• salt
• butter
• garlic
• pickling spice
• oregano
• bay leaf
• water

Instructions

1. 1 Combine beer, onion, pepper flakes, parsley, salt, butter, garlic, pickling spice, oregano, and bay leaves in a saucepan; add enough cold water to fill the saucepan. Bring to a boil.
2. 2 Add shrimp to the saucepan; return to a boil. Cook until shrimp are bright pink and opaque, about 5 minutes. Drain and serve.

By Jessica

Ingredients

• ✓ shrimp
• olive oil
• onion
• mushroom
• green bell pepper
• garlic
• egg
• milk
• curry powder
• salt
• black pepper
• cheddar cheese
• tomato

Instructions

1. 1 Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Cook onion, mushrooms, and bell pepper in the hot oil until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until opaque, 2 to 3 minutes per side. Transfer shrimp mixture to a bowl and wipe out the skillet.
2. 2 Whisk eggs and milk together in a medium bowl. Whisk in curry powder, salt, and pepper.
3. 3 Heat remaining 1 tablespoon oil in the same skillet over medium heat. Pour in egg mixture and cook until firm, about 5 minutes. Sprinkle Cheddar cheese over top, then layer with sliced tomatoes. Evenly distribute shrimp mixture over the tomatoes.
4. 4 Fold omelet in half, over the fillings, and serve warm.

By Trumpy and Dryrider

Ingredients

• ✓ shrimp
• egg white
• egg
• cottage cheese
• olive oil
• asparagus
• onion
• olive oil
• salt
• black pepper
• pie crust
• monterey jack cheese
• green onion

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Pour egg whites, eggs, and cottage cheese into a blender; pulse several times to mix and blend until smooth, about 1 minute. Set aside.
3. 3 Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir asparagus and onion in hot oil until asparagus is tender, about 8 minutes. Remove asparagus mixture to a plate and set aside.
4. 4 Heat 2 teaspoons olive oil in the same skillet over medium heat. Season shrimp with salt and black pepper; cook in hot oil until pink and no longer translucent in the center, 5 to 8 minutes.
5. 5 Fit pie crust into a 9-inch deep-dish pie plate and spread shrimp into crust; top with asparagus mixture. Pour cottage cheese mixture over vegetables and shrimp. Spread Monterey Jack cheese over the top of quiche. Sprinkle green onions over cheese.
6. 6 Bake quiche in the preheated oven until cheese topping is lightly browned and quiche is set in the center, about 1 hour.

By Melanie

Ingredients

• ✓ shrimp
• parsley
• garlic
• green onion
• jalapeno pepper
• cayenne pepper
• black pepper
• salt
• cajun seasoning
• cheddar cheese
• grit
• salt
• butter
• water
• worcestershire sauce
• lemon juice
• heavy cream
• water
• bacon

Instructions

1. 1 Gather the ingredients.
2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Transfer bacon to a dish; reserve drippings in the skillet.
3. 3 Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.
4. 4 Combine 4 cups water, butter, and 1 teaspoon salt in a pot; bring to a boil. Whisk in grits; bring to a simmer, reduce heat to low, and cook until creamy, 20 to 25 minutes. Off heat, stir in Cheddar cheese.
5. 5 Season shrimp with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper in a large bowl.
6. 6 Heat bacon drippings in the skillet over high heat. Add shrimp; cook 1 minute. Flip shrimp; add jalapeño and cook until fragrant, about 30 seconds.
7. 7 Stir cream mixture, bacon, green onion, and garlic into shrimp mixture; cook and stir until shrimp cooked through, 3 to 4 minutes, adding water as necessary to thin sauce. Off heat, stir in parsley.
8. 8 Ladle grits into a bowl; top with shrimp and sauce.

By John Mitzewich

Ingredients

• ✓ shrimp
• cheddar cheese
• worcestershire sauce
• chicken broth
• all-purpose flour
• butter
• garlic
• onion
• yellow bell pepper
• red bell pepper
• green bell pepper
• bacon
• andouille sausage
• lemon
• cayenne pepper
• salt
• half-and-half
• grit
• salt
• water

Instructions

1. 1 Gather all ingredients. Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat.
2. 2 Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
3. 3 Season shrimp with salt and cayenne pepper. Add lemon juice, toss to combine, and set aside to marinate.
4. 4 Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
5. 5 Add bacon to the same skillet. Cook over medium-high heat until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
6. 6 Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
7. 7 Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
8. 8 Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
9. 9 Pour the roux over the sausage, shrimp, and vegetables.
10. 10 Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
11. 11 Just before serving, mix Cheddar cheese into grits; stir until cheese is melted and grits are creamy and light yellow.
12. 12 Spoon grits onto plates and serve shrimp mixture over top.
13. 13 Serve and enjoy!

By berskine

Ingredients

• ✓ shrimp
• flour
• mayonnaise
• milk
• parmesan cheese
• cayenne pepper
• lemon juice
• lobster meat
• garlic
• butter
• salt
• all-purpose flour
• water
• salt
• all-purpose flour
• egg
• milk
• cooking spray

Instructions

1. 1 Spray a 9x12-inch baking dish with cooking spray.
2. 2 Make the crêpes: Beat milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. Add flour and salt to milk mixture; beat until incorporated, about 2 more minutes.
3. 3 Heat a nonstick skillet over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, about 4 minutes. Run a spatula around the edge of the skillet to loosen; flip crêpe and cook until the other side has turned light brown, about 2 more minutes.
4. 4 Prepare the filling: Whisk water, flour, and salt together in a bowl.
5. 5 Place butter and garlic in a nonstick skillet over low heat. Cover skillet and cook until garlic is golden brown, about 7 minutes. Add shrimp and lobster meat; stir, cover skillet, and cook until shrimp are bright pink and cooked through, about 5 minutes. Add lemon juice and cayenne pepper; stir, cover skillet, and cook for 5 more minutes.
6. 6 Whisk water-flour mixture and stir into shrimp mixture. Sprinkle Parmesan cheese over shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. Remove skillet from heat and spoon shrimp filling onto each crêpe. Roll each crêpe around filling and place in the prepared baking dish.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Make the sauce: Combine milk, mayonnaise, and flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. Drizzle sauce over filled crêpes.
9. 9 Bake in the preheated oven until crêpes are cooked through and sauce is bubbling, 25 to 30 minutes.

By impellizzeri kitchen

Ingredients

• ✓ shrimp
• salt
• black pepper
• garlic powder
• all-purpose flour
• paprika
• egg
• panko crumb
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Place shrimp in a bowl and season with salt, pepper, and garlic powder.
3. 3 Mix flour and paprika together in a shallow bowl. Place eggs in a second bowl and panko in a third bowl.
4. 4 Heat oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into flour mixture, then into egg, and finally into panko crumbs to coat.
5. 5 Fry a few shrimp at a time in the hot oil until golden brown, about 5 minutes.
6. 6 Remove with a slotted spoon and drain on paper towels before serving.
7. 7 Serve and enjoy!

By ait0shi

Ingredients

• ✓ shrimp
• vegetable oil
• all-purpose flour
• cornstarch
• salt
• water
• egg yolk
• egg white

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
3. 3 Whisk flour, cornstarch, and salt together in a large bowl; make a well in the center.
4. 4 Pour water and egg yolk into the well and mix just until moistened; batter will be lumpy. Stir in egg whites.
5. 5 Dip one shrimp at a time into batter to coat; do not batter tails.
6. 6 When three shrimp have been battered, carefully place them into the deep fryer and fry until golden brown, about 1 1/2 minutes.
7. 7 Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining shrimp, battering a few at a time while the previous batch is cooking.

By S Sundt

Ingredients

• ✓ shrimp
• canola oil
• self-rising flour
• potato starch
• kosher salt
• cayenne pepper
• sparkling water
• dashi stock
• mirin
• soy sauce
• white sugar
• daikon radish

Instructions

1. 1 Gather all ingredients.
2. 2 Dry peeled and deveined shrimp on paper towels. Flip each shrimp over and make shallow cuts through to make sure they won't curl up when frying. Refrigerate until needed.
3. 3 Heat oil in a deep fryer to 375 degrees F (190 degrees C).
4. 4 Combine self-rising flour, potato starch, salt, and cayenne in a bowl with a whisk. Add cold water and whisk until flour disappears and a crepe-like batter is achieved. Coat shrimp in batter.
5. 5 Fry shrimp in small batches, no more than 6 at a time, making sure they don't stick together, until golden brown and crisp, about 3 minutes. Drain on paper towels.
6. 6 Stir together dashi broth, mirin, soy sauce, and sugar for sauce. Grate daikon radish over. Taste and adjust as needed.
7. 7 Serve shrimp with dipping sauce.

By John Mitzewich

Ingredients

• ✓ shrimp
• soy sauce
• sherry
• rice wine vinegar
• oyster sauce
• scallion
• sugar
• lemon juice
• ginger paste
• cornstarch
• all-purpose flour
• club soda
• egg

Instructions

1. 1 Make sauce: Whisk together soy sauce, sherry, rice wine vinegar, oyster sauce, scallions, sugar, lemon juice, and ginger stir-in paste in a small bowl until well combined. Set aside.
2. 2 Prepare shrimp: Whisk together cornstarch, flour, club soda, and beaten egg in a large bowl until well combined. Add shrimp; gently stir until shrimp are evenly coated.
3. 3 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Cut a piece of parchment to fit the basket of the air fryer and set aside.
4. 4 Use tongs to hold shrimp by the tail and dip in batter, allowing any excess batter to drip off. Place shrimp on the reserved parchment paper without overcrowding, then place into the basket of the air fryer. You will need to cook shrimp in batches.
5. 5 Cook in the preheated air fryer until desired crispness is reached, about 8 minutes. Repeat with remaining shrimp. Serve hot with sauce.

By Soup Loving Nicole

Ingredients

• ✓ shrimp
• water
• white rice
• rice vinegar
• white sugar
• salt
• hamachi
• tuna
• egg
• white sugar
• salt
• wasabi paste
• nori

Instructions

1. 1 Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes.
2. 2 Prepare fish for wrapping by slicing against the grain into thin pieces about 2 inches long and 1 inch wide. Refrigerate until ready to use.
3. 3 Whisk eggs, 1/2 teaspoon sugar, and 1/4 teaspoon salt together in a bowl. Pour about 1/4 of the mixture in a thin layer in a large greased skillet over medium heat. Cook without stirring until cooked through, about 2 to 3 minutes. Roll into a log and set in one side of the pan. Repeat with 1/4 of the egg mixture, rolling each log into a new log, to create one large log. Slice omelet on the diagonal into pieces about 1/2-inch thick.
4. 4 Place a piece of fish or shrimp in your hand and smear it lightly with wasabi paste if desired. Grab 1 to 2 tablespoons of rice and roll it into a small nugget in your hand. Place the rice ball on top of the fish or shrimp, squeezing gently to make it adhere. Set aside while you assemble the remaining pieces of fish and shrimp.
5. 5 Take a slice of egg omelet in your hand, grab 1 to 2 tablespoons of rice, and roll it into a small nugget in your hand. Place the rice ball on top of the egg, squeezing gently to make it adhere.
6. 6 Wrap a strip of nori around each package; moisten one end of the nori strip and seal to join.

By Allrecipes

Ingredients

• ✓ shrimp
• all-purpose flour
• water
• cabbage
• bacon
• egg
• sausage
• green onion
• cheese
• tenkasu
• vegetable oil
• soy sauce
• ketchup
• white vinegar
• panko bread crumb
• mayonnaise

Instructions

1. 1 Mix flour and water together in a bowl until smooth. Stir in cabbage, bacon, eggs, sausage, green onions, shrimp, cheese, and tenkasu.
2. 2 Preheat a griddle to 400 degrees F (200 degrees C) and coat with oil.
3. 3 Pour 1/4 of batter onto preheated griddle. Cook until golden brown, about 6 minutes per side. Transfer to a serving plate. Repeat to make a total of 4 pancakes.
4. 4 Make sauce: Mix soy sauce, ketchup, and vinegar together in a small bowl. Drizzle over pancakes.
5. 5 Garnish with panko and mayonnaise.

By Stephanie Llamas

Ingredients

• ✓ shrimp
• ramen noodle
• dashi kombu
• garlic
• white sugar
• bonito flake
• green onion
• sake
• mirin
• soy sauce
• water
• dashi kombu
• ginger
• bonito flake
• anchovy
• scallop
• chicken

Instructions

1. 1 Place chicken, scallops, anchovies, shrimp, bonito flakes, half the ginger, and kombu in an electric pressure cooker. Add water; close and lock the lid. Select the Soup setting; set timer for 90 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Strain broth through a colander or fine-mesh sieve. Skim the fatty oil off the top of the broth.
3. 3 Combine soy sauce, mirin, sake, green onions, bonito flakes, sugar, garlic, and kombu in a medium saucepan over high heat. Bring to a boil. Reduce heat to low and simmer until flavors blend, about 10 minutes. Strain tare sauce through a fine-mesh sieve into a bowl.
4. 4 Pour 2 tablespoons of tare sauce into a large bowl. Ladle in about 2 cups of broth. Add 1/6 of the ramen noodles. Repeat with remaining tare, broth, and ramen.

By Ice or Rice

Ingredients

• ✓ shrimp
• green onion
• sesame seed
• sriracha hot sauce
• cayenne pepper
• bay scallop
• sriracha hot sauce
• sesame oil
• soy sauce
• mayonnaise
• nori
• bonito flake
• sesame seed
• salt
• sugar
• rice vinegar
• water
• medium-grain white rice

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse rice and drain. Add rice to a pot and pour in water. Bring to a simmer over high heat, then reduce heat to low. Cover and cook for 20 minutes. Turn off heat and let rest for 10 minutes.
3. 3 While rice cooks, combine rice vinegar, sugar, and salt together in a small bowl until dissolved. Set aside.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a shallow 2-quart baking dish with some sesame oil.
5. 5 Uncover rice and drizzle over seasoned vinegar mixture. Use a fork to break up and fluff rice. Transfer rice into the prepared baking dish. Sprinkle over toasted sesame seeds, bonito flakes, and nori; use a fork to gently stir into the rice.
6. 6 Mix mayonnaise, soy sauce, ½ teaspoon sesame oil, and Sriracha for topping together in a bowl and stir in scallops and shrimp. Spread over rice, and sprinkle cayenne over the top.
7. 7 Bake in the center of the preheated oven until the seafood is just cooked through (or 95% cooked through), about 20 minutes. Turn oven to a high broil setting, and brown the top, 1 to 2 minutes.
8. 8 Garnish the top with more Sriracha, toasted sesame seeds, and green onions before serving.

By John Mitzewich

Ingredients

• ✓ shrimp
• pepper
• salt
• garlic powder
• sugar
• ginger
• paprika
• water
• mayonnaise
• pepper
• salt
• lemon
• soy sauce
• oyster sauce
• egg
• butter
• carrot
• pea
• garlic
• onion
• vegetable oil
• water
• jasmine rice

Instructions

1. 1 Bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside and let cool.
2. 2 Heat 2 tablespoons vegetable oil in a large, deep skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in cooked jasmine rice and frozen peas and carrots; fry until rice begins to brown, about 5 minutes. Add 2 tablespoons butter and stir to combine. Pour in eggs and cook until firm. Add oyster sauce, soy sauce, and 1/2 lemon juice; stir to combine. Season with salt and pepper.
3. 3 Heat remaining 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add shrimp and fry until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Mix in remaining 2 tablespoons butter and lemon juice. Combine with fried rice mixture.
4. 4 Combine mayonnaise, water, paprika, ginger paste, white sugar, garlic powder, salt, and pepper in a bowl to make the yum yum sauce. Stir well. Serve with the fried rice.

By doingdirt

Ingredients

• ✓ shrimp
• bacon

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Wrap shrimp in bacon strips; secure with toothpicks.
3. 3 Cook on the preheated grill until bacon is fully cooked, flipping once, 3 to 4 minutes. Shrimp will be done when bacon is fully cooked.

By stacy candlish

Ingredients

• ✓ shrimp
• salt

Instructions

1. 1 Set a steamer basket into a heavy saucepan and pour in enough water, so the steamer basket sits just on top of the water without touching it. Remove steamer basket and bring water to a boil.
2. 2 Meanwhile, butterfly the shrimp with a sharp paring knife, carefully running the knife 1 inch down the bottom of the shrimp without cutting all the way through. Press shrimp open.
3. 3 Set shrimp into the steamer basket and sprinkle with salt. Set steamer basket over the boiling water (shrimp should not touch the water).
4. 4 Steam shrimp until they are bright pink on the outside and the meat is opaque, carefully moving shrimp around using tongues so they cook evenly, about 5 minutes.
5. 5 Serve immediately or chill for later use.

By thedailygourmet

Ingredients

• ✓ shrimp
• bacon
• barbecue seasoning

Instructions

1. 1 Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
2. 2 Preheat the oven to 450 degrees F (230 degrees C).
3. 3 Line a jelly roll pan with extra heavy duty foil, and place baking rack in the pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning. Turn and sprinkle second side. Set aside for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
4. 4 Bake in the preheated oven until bacon is crisp and shrimp are tender, 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil--you can throw that away and only have to scrub the rack.

By Jan

Ingredients

• ✓ shrimp
• steak seasoning
• bacon

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place shrimp into a bowl and toss with steak seasoning until coated.
3. 3 Starting just above the tail, wrap half a piece of bacon around each shrimp. Place seam-side down into the air fryer basket.
4. 4 Air-fry for 10 minutes, flipping halfway through.

By Soup Loving Nicole

Ingredients

• ✓ shrimp
• olive oil
• blackened seasoning

Instructions

1. 1 Preheat the air fryer to 350 degrees F (175 degrees C).
2. 2 Place shrimp in a large bowl. Drizzle olive oil over the top and stir to coat. Sprinkle blackened seasoning over the top and stir to coat again.
3. 3 Place shrimp in the basket of the air fryer. Cook for 5 minutes. Shake the basket and cook 4 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ shrimp
• olive oil
• paprika
• parsley flakes

Instructions

1. 1 Preheat an electric smoker to 250 degrees F (120 degrees C).
2. 2 Place shrimp in a bowl. Add oil, paprika, and parsley and stir gently to coat. Transfer to a 6x8-inch baking sheet.
3. 3 Smoke shrimp in the preheated smoker until they are bright pink on the outside and the meat is opaque, about 45 minutes.

By Soup Loving Nicole

Ingredients

• ✓ shrimp
• olive oil
• garlic
• butter
• oregano

Instructions

1. 1 With a sharp knife, cut shrimp in half so that the meat is exposed in the shell.
2. 2 In a small saucepan, heat olive oil and lightly fry the garlic until just softened. Add butter and Oregano. Heat until butter has melted.
3. 3 Preheat an outdoor grill for medium heat and lightly oil grate.
4. 4 Lay shrimp out on a tray and brush generously with the butter mixture. Grill shrimp until lightly golden.

By Vanessa

Ingredients

• ✓ shrimp
• olive oil
• paprika
• butter
• cajun seasoning

Instructions

1. 1 Preheat air fryer to 375°F.
2. 2 Pat shrimp with clean paper towels to dry then toss with olive oil and paprika in a medium bowl. Lightly brush the air fryer basket with oil. Add half of the shrimp, spreading them out in an even layer and cook 7 minutes. Repeat with the remaining half.
3. 3 Combine the butter and seasoning in a large bowl. Add shrimp and toss to coat.

By Sara Haas, RDN, LDN

Ingredients

• ✓ shrimp
• mayonnaise
• onion
• cheddar cheese
• hot pepper sauce

Instructions

1. 1 In a large bowl combine the shrimp, mayonnaise, onion, cheese and hot pepper sauce. Mix all together and serve.

By Therese

Ingredients

• ✓ shrimp
• cream cheese
• cocktail sauce

Instructions

1. 1 Place cream cheese in the center of a serving platter.
2. 2 Stir cocktail sauce and shrimp together in a small bowl; pour over cream cheese. Refrigerate until serving.

By Jen

Ingredients

• ✓ shrimp
• butter
• old bay seasoning
• lemon juice

Instructions

1. 1 Place butter in microwave safe bowl. Place bowl in microwave and melt butter (15 to 30 seconds on high). Add Old Bay seasoning ™ and lemon juice. Stir well.
2. 2 Coat microwave safe pan with non-stick cooking spray. Arrange shrimp in a layer in the pan. Pour butter mixture evenly over shrimp.
3. 3 Cook in microwave on high power for 6 minutes. After two minutes have elapsed pause microwave and rearrange shrimp (move shrimp for the center to the outside, from the outside to the center). Let the shrimp cook another 2 minutes. When 4 minutes have elapsed pause the microwave again, rearrange the shrimp once more. Place shrimp back in the microwave and cook remaining two minutes. Cook until shrimp turn pink. Serve hot with your favorite cocktail sauce.

By Alice Hvidsten

Ingredients

• ✓ shrimp
• provolone cheese
• green chile pepper
• bacon
• barbecue sauce

Instructions

1. 1 Peel, devein and butterfly the shrimp or prawns. (To butterfly shrimp: Split shrimp down the center, cutting almost completely through.)
2. 2 Insert a strip of provolone cheese and 1 teaspoon of the diced green chilies into each shrimp. Fold over the shrimp and wrap with a half strip of bacon. Secure with wooden picks.
3. 3 Cook shrimp on grill, basting with your favorite barbecue sauce, until bacon is cooked and shrimp is pink.

By Gabriella Campbell

Ingredients

• ✓ shrimp
• olive oil
• butter
• garlic
• kosher salt
• black pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Toss the shrimp in a bowl with the olive oil, melted butter, garlic, salt, and pepper; set aside for 10 minutes. Arrange the shrimp in a circular pattern in a round casserole dish.
3. 3 Bake in the preheated oven until the shrimp are pink and cooked through, about 15 minutes.

By TRAILINDAWG