Type what you have

Ingredients

• ✓ shrimp
• olive oil
• curry powder
• onion
• garlic
• peach
• plum tomato
• ginger
• cream
• vegetable broth
• salt
• black pepper
• lettuce

Instructions

1. 1 Heat the oil in a large saucepan over medium heat; stir in the curry and cook 1 minute. Add the onion and garlic; cook 8 to 10 minutes, or until the onion becomes transparent. Stir in the peaches, including their syrup, with the tomatoes, ginger, cream, broth, salt, and pepper. Simmer over low heat for 45 minutes. Serve hot, topped with shrimp and lettuce.

By kitsilanogirl

Ingredients

• ✓ shrimp
• peanut oil
• sweet onion
• garlic
• turmeric
• ginger
• cumin
• paprika
• red chili powder
• tomato
• coconut milk
• salt
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Heat peanut oil in a large skillet over medium heat; cook and stir onion in hot oil until translucent, about 5 minutes. Remove the skillet from heat and allow to cool slightly, about 2 minutes.
3. 3 Add garlic, turmeric, ginger, cumin, paprika, and chile powder to onion in the skillet; stir over low heat to bloom spices, about 30 seconds. Stir in tomatoes, coconut milk, and salt. Bring to a boil for 1 minute, then reduce heat and simmer, stirring occasionally, for 10 minutes.
4. 4 Stir in shrimp and cilantro; simmer until shrimp is warmed through, about 1 minute.
5. 5 Serve and enjoy!

By Jacqueline B

Ingredients

• ✓ shrimp
• vegetable oil
• onion
• curry leaf
• ginger garlic paste
• coriander
• salt
• turmeric
• tomato
• red chile pepper
• water
• garam masala
• cilantro

Instructions

1. 1 Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
2. 2 Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat.
3. 3 Garnish with fresh cilantro and serve with flat bread or rice.

By Allrecipes Member

Ingredients

• ✓ shrimp
• tomato paste
• salt
• sugar
• garam masala
• cumin
• red pepper
• cilantro
• jalapeno pepper
• lemon juice
• coconut milk
• vegetable oil
• black mustard seed
• garlic
• cornstarch
• water

Instructions

1. 1 Whisk tomato paste, salt, sugar, garam masala, ground cumin seed, red pepper flakes, cilantro, jalapeño, lemon juice, and coconut milk together in a large bowl. Set aside.
2. 2 Heat oil in a wok or large skillet over medium-high heat. When oil is hot, add mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown.
3. 3 Add shrimp, and cook until opaque, about 2 minutes. Add coconut sauce to the wok and cook until sauce begins to simmer. Mix cornstarch and water together in a small bowl, and stir into sauce. Continue cooking until mixture thickens.

By DEBMCE4

Ingredients

• ✓ shrimp
• coconut cream
• water
• tamarind pulp
• cumin
• coriander powder
• red chili powder
• water
• turmeric
• salt
• tomato
• onion
• fenugreek powder
• ginger-garlic paste
• curry leaf
• black mustard seed
• coconut oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil, mustard seeds, curry leaves, ginger-garlic paste, and fenugreek powder. Stir well to prevent burning or sticking to the pot. Add onion and tomato, along with salt and turmeric. Saute until onions are translucent, 3 to 4 minutes.
2. 2 Meanwhile, combine 2 tablespoons water, Kashmiri red chili powder, coriander, and cumin into a paste in a small bowl. Add spice paste to the onions in the pot and stir well for 1 minute. Add tamarind and 1/4 cup water and stir to prevent burning or sticking to the pot. Cook and stir until oil starts separating out, 3 to 5 minutes. Add 2 cups water and cover the pot with the lid. Simmer 2 minutes more on Saute mode.
3. 3 Add shrimp and stir well. Close and lock the lid. Select high pressure and set the timer for 3 minutes. Allow about 10 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Select Saute mode again and stir coconut cream into the curry. Simmer until thickened, 3 to 4 minutes. Season with salt, if desired.

By Jiya Ann

Ingredients

• ✓ shrimp
• salt
• black pepper
• turmeric
• sambar powder
• coriander
• garlic
• ginger
• onion
• green chile pepper
• curry leaf
• oil
• coconut
• water
• water
• red pepper
• black pepper
• salt

Instructions

1. 1 Combine salt, black pepper, and red pepper in a large bowl. Add water to make a fine paste. Add shrimp and toss, making sure shrimp are well coated. Refrigerate while making the sauce.
2. 2 Combine water and coconut in a microwave-safe bowl and cook in the microwave oven for 1 hour. Strain and reserve water; discard coconut. Set coconut water aside.
3. 3 Heat oil in a skillet over medium heat. Add curry leaf and chile peppers. Cook and stir for 1 minute. Add onion and cook until browned, adding water as needed to prevent sticking, 10 to 15 minutes.
4. 4 Add ginger paste and garlic paste and cook, stirring constantly, for 1 minute. Add coriander, sambar powder, and turmeric and stir for 1 minute. Add reserved coconut water and marinated shrimp. Cook until shrimp are curled and opaque, adding more water as needed, about 5 minutes more. Season with black pepper and salt.

By aggie889

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
• 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
• 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

Ingredients

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

Instructions

1. 1 Place shrimp in a bowl. Season with blackened seasoning.
2. 2 Heat olive oil and butter in a skillet over medium-high heat. Cook shrimp until opaque, about 1 minute per side.

By The Grazing Glutton

Ingredients

• ✓ shrimp
• water
• cornstarch
• egg
• bread crumb
• oil

Instructions

1. 1 Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C).
2. 2 In a large bowl, pour in water and mix in cornstarch and eggs.
3. 3 Dip the shrimp into the mixture allowing them to be completely coated. Then roll the shrimp in the breadcrumbs. Coat the shrimp well with the breadcrumbs. Mix up the cornstarch batter again. Dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time. Repeat for each shrimp.
4. 4 Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.

By Joy Fleming

Ingredients

• ✓ shrimp
• beer
• garlic

Instructions

1. 1 Whisk beer and garlic together in a bowl; add shrimp and toss to coat. Transfer mixture to a resealable plastic bag, squeeze out excess air, and seal the bag. Place the bag in a bowl to catch any leaks; marinate in the refrigerator at least 2 hours.
2. 2 Heat a cast-iron grill pan over medium-high heat until it begins to smoke. Remove shrimp from marinade; shake off any excess. Discard remaining marinade.
3. 3 Add shrimp to grill pan; cook until shells turn pink and shrimp are opaque, about 5 minutes.

By Gale

Ingredients

• ✓ shrimp
• butter
• italian dressing
• lemon juice
• black pepper
• garlic powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Wash shrimp and drain well.
3. 3 Melt margarine/butter in a one quart casserole dish. Add salad dressing, lemon juice, black pepper and garlic powder.
4. 4 Add shrimp to the casserole dish. Stir gently to cover the shrimp with the mixture. Cover and bake, stirring occasionally for 25 to 30 minutes or until shrimp are pink.
5. 5 Serve the shrimp hot on a large platter and place the sauce in individual bowls so that you can easily 'dunk' bread in the sauce!

By CYBERTIGER-2

Ingredients

• ✓ shrimp
• mushroom
• cracker
• cream cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
2. 2 Remove stems from mushrooms. Finely chop stems, and set aside. Arrange caps cavity side up in the baking dish.
3. 3 In a medium bowl, mix mushroom stems, cooked baby shrimp, crushed bacon flavored crackers and cream cheese.
4. 4 Stuff mushroom caps generously with the mushroom stem mixture. Top with sharp Cheddar cheese.
5. 5 Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and lightly browned.

By Tony Anderson

Ingredients

• ✓ shrimp
• wooden skewer
• rum cream liqueur
• chicken seasoning
• cooking spray

Instructions

1. 1 Thread shrimp on wooden skewers. Place in a container and cover with rum cream liqueur. Let marinate in the refrigerator, 3 to 4 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Pour out rum cream liqueur. Sprinkle chicken seasoning over shrimp. Spray with cooking spray.
4. 4 Grill until shrimp turn pink, about 3 minutes per side.

By Joel Manthei

Ingredients

• ✓ shrimp
• imitation crabmeat
• cabbage
• celery
• green onion
• mayonnaise
• white sugar

Instructions

1. 1 Gently mix the shrimp, imitation crabmeat, cabbage, celery, and green onions together in a large bowl. Stir the mayonnaise and sugar together in a separate bowl until the sugar is dissolved into the mayonnaise; add to the shrimp mixture and gently stir until all ingredients are evenly coated.
2. 2 Refrigerate for 3 hours to allow the cabbage to soften and the flavors to blend.

By Jen K

Ingredients

• ✓ shrimp
• vegetable oil
• shallot
• garlic
• olive oil
• lemon

Instructions

1. 1 Heat oil in a skillet over medium-high heat and cook shrimp until pink on all sides, 3 to 5 minutes. Reduce heat to low. Add shallot and garlic; cook until soft, about 5 minutes. Drizzle with olive oil and serve with lemon wedges.

By Ruppelig

Ingredients

• ✓ shrimp
• vegetable oil
• egg
• bread crumb

Instructions

1. 1 Gather the ingredients. Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Working one at a time, dip shrimp into beaten egg, allowing any excess egg to drip back into the bowl. Press into bread crumbs to coat both sides. Place the breaded shrimp, unstacked, onto a plate. Repeat with remaining shrimp.
3. 3 Lower breaded shrimp carefully into preheated oil in batches. Fry until crispy and golden brown, about 4 to 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining breaded shrimp.

By Erin

Ingredients

• ✓ shrimp
• cajun seasoning
• bacon
• toothpick
• hot honey

Instructions

1. 1 Place shrimp on a plate and sprinkle both sides with Cajun seasoning. Wrap each shrimp with 1 narrow strip of bacon and fasten with a toothpick. Refrigerate for 25 to 30 minutes.
2. 2 Preheat the air fryer to 400 degrees F (200 degrees C).
3. 3 Place bacon-wrapped shrimp in the air fryer basket and cook in the preheated air fryer for 3 minutes. Flip and continue cooking until bacon is lightly crispy, 4 to 5 minutes more. You may have to do 2 batches depending on the size of your air fryer.
4. 4 Remove to a serving plate and drizzle with hot honey. Serve hot, being watchful of any toothpicks.

By France Cevallos

Ingredients

• ✓ shrimp
• egg
• fish fry breading mix
• cooking spray

Instructions

1. 1 Preheat the air fryer to 390 degrees F (200 degrees C).
2. 2 Lightly beat eggs in a shallow dish. Pour breading mix into a separate shallow dish.
3. 3 Dip shrimp into egg, letting excess drip off. Toss shrimp in the fish fry breading and set on a plate. Let rest for 10 minutes.
4. 4 Spray basket of the air fryer with cooking spray and place shrimp inside, making sure shrimp do not overlap. You may have to do two batches depending on the size of your air fryer. Mist shrimp with cooking spray.
5. 5 Cook for 3 minutes. Flip shrimp and mist again with cooking spray so there are no dry or powdery areas. Cook 2 to 3 minutes more. Repeat with remaining shrimp.

By France Cevallos

Ingredients

• ✓ shrimp
• vegetable oil
• salt
• black pepper
• egg
• all-purpose flour
• baking powder

Instructions

1. 1 Heat oil in a medium saucepan.
2. 2 While the oil is heating, stir shrimp, salt, and pepper together in a medium bowl. Whisk eggs, flour, and baking powder together in a shallow bowl.
3. 3 Working in small batches, dredge shrimp in egg mixture. Lower shrimp carefully into the hot oil in batches. Fry until golden, 1 to 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining shrimp.

By Ladan Miller

Ingredients

• ✓ shrimp
• olive oil
• lemon juice
• garlic
• lemon-pepper seasoning
• lemon
• butter
• parsley

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place shrimp in a single layer in a glass baking dish. Drizzle with olive oil. Sprinkle with lemon juice, garlic, lemon-pepper, and lemon zest. Top with slices of butter. Sprinkle parsley on top.
3. 3 Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, 5 to 10 minutes.

By GYPSYCHEF

Ingredients

• ✓ shrimp
• creole seasoning
• lemon zest
• thyme
• butter

Instructions

1. 1 Set up a large pot or water bath and place your sous vide cooker into the water. Set temperature to 135 degrees F (57 degrees C) according to manufacturer's directions.
2. 2 Combine shrimp and Creole seasoning in a bowl and toss to coat. Place shrimp in a single layer inside a large vacuum bag. Place lemon peel, thyme, and butter evenly on top. Seal the bag using a vacuum sealer.
3. 3 Place bag into the water and set timer for 30 minutes.
4. 4 Remove cooked shrimp from bag and serve. Sprinkle additional Creole seasoning on top, if desired.

By France Cevallos

Ingredients

• ✓ shrimp
• butter
• garlic
• white wine
• green onion

Instructions

1. 1 Preheat broiler to 500 degrees (260 degrees C).
2. 2 Stir shrimp together with butter, garlic and wine. Place on a baking sheet and broil for 10 minutes. Sprinkle on scallions and broil for another 2 to 3 minutes, until shrimp are firm. Serve hot.

By Randy