Skip to content

Type what you have

Cook with

shrimp ×
Birthday Cake for Your Cat
Lunch American

Birthday Cake for Your Cat

4.5

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray 2 muffin tin cups with cooking spray.
  2. 2 Combine tuna, flour, egg white, and Cheddar cheese in a bowl. Fill the prepared muffin cups equally with the mixture.
  3. 3 Bake in the preheated oven for 15 minutes. Let cool in the tin for 5 minutes. Invert onto a wire rack to cool completely.
  4. 4 Garnish cakes with shrimp.

By Nate Bartlett

Garlic-Parmesan Shrimp
Lunch American

Garlic-Parmesan Shrimp

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass casserole dish with nonstick cooking spray.
  2. 2 Combine bread crumbs, Parmesan cheese, parsley, and garlic powder in a large resealable plastic bag. Seal and shake to mix ingredients together. Add shrimp and shake to coat.
  3. 3 Lay shrimp flat in the prepared baking dish. Sprinkle with any bread crumb mixture remaining in the bag. Drizzle melted butter over the top.
  4. 4 Bake in the preheated oven until starting to crisp, 15 to 20 minutes. Switch to broil setting until topping is light brown, 2 to 3 minutes.

By Perri

Simple Crab and Shrimp Salad
Lunch American

Simple Crab and Shrimp Salad

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine 1/2 pound shrimp, crabmeat, eggs, peas, corn, green onions, and dill in a large bowl.
  2. 2 Mix sour cream and mayonnaise together in a separate bowl; stir into the bowl with the shrimp mixture. Season with salt and pepper. Garnish with tail-on shrimp.

By Sahara B

Avocado Shrimp Salad
Lunch American

Avocado Shrimp Salad

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Melt margarine in a skillet over medium-high heat. Add shrimp and lobster and cook until opaque, about 3 minutes on each side.
  2. 2 Place tomatoes, red onion, shrimp, and lobster in a bowl; toss with olive oil. Add feta cheese and lemon pepper. Toss in avocado. Garnish the salad with chives.

By Christopher M Rodgers

Real New Orleans-Style BBQ Shrimp
Lunch American

Real New Orleans-Style BBQ Shrimp

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Arrange the shrimp in a single layer in as many baking dishes as you need. Set aside.
  2. 2 Melt 1/2 cup of butter in a large skillet over medium heat. Add onion, garlic, celery, parsley, Creole seasoning, and rosemary. Cook and stir for a few minutes, until onion is tender. Add rest of butter and cook until melted over low heat. Stir in pepper, Worcestershire sauce, and lemon juice. Pour this mixture over shrimp so that shrimp are completely submerged.
  3. 3 Bake in the preheated oven until shrimp are pink, 15 to 20 minutes.

By Melissa S

Shrimp and Pineapple Ceviche
Lunch American

Shrimp and Pineapple Ceviche

4.7

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Toss shrimp, bell pepper, pineapple, avocado, red onion, cilantro, lime juice, serrano, garlic, salt, and black pepper together in a glass or ceramic bowl until thoroughly combined. Cover the bowl with plastic wrap; refrigerate for 1 hour.

By KIERSA

Creamy Garlic Shrimp Toast
Lunch American

Creamy Garlic Shrimp Toast

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Butterfly shrimp and place in a mixing bowl. Add cayenne, paprika, and garlic and stir until shrimp are evenly coated. Refrigerate until needed.
  2. 2 Trim most of the crusts off of the bread.
  3. 3 Add 4 tablespoons melted butter to a skillet over medium heat. Add both slices of bread and toast until golden brown, 3 to 4 minutes per side. Remove bread to a plate and wipe out any crumbs.
  4. 4 Add remaining melted butter to the skillet and increase heat to high. When the pan is very hot and you see the first wisp of smoke, add shrimp and use tongs to spread into an even layer. Sear, without stirring or tossing, for 1 minute.
  5. 5 Sprinkle with lemon zest and add lemon juice and cream. Stir with a spoon to scrape any browned bits off the bottom. Let cream boil and reduce for 1 ½ to 2 minutes as the shrimp finishes cooking and the sauce thickens up.
  6. 6 Turn off the heat and stir in parsley. Taste and add salt if needed.
  7. 7 Divide shrimp and sauce evenly over each piece of toasted bread.

By John Mitzewich

Shrimp Pomelo Salad
Lunch American

Shrimp Pomelo Salad

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine soy sauce, lime juice, honey, sesame oil, and rice vinegar in a bowl to make the dressing; stir until well combined.
  2. 2 Cut off top of the pomelo; score peel using a sharp knife, going about 1/2-inch deep into the peel. Pry peel and pith off the pomelo. Pull apart into 2 halves. Separate segments, peel off membrane, and remove seeds. Break the segments into bite-size pieces.
  3. 3 Toss pomelo with romaine lettuce in a bowl. Top with shrimp; garnish with peanuts and green onion. Drizzle dressing over salad; toss before serving.

By A Day In the Kitchen

Cajun Shrimp
Lunch American

Cajun Shrimp

4.7

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat.
  2. 2 Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.

By SlimCookins

Shrimp Vermicelli Salad
Lunch American

Shrimp Vermicelli Salad

4.2

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 Toss cooled pasta with cooked shrimp, celery, parsley, garlic, thyme, mayonnaise, Parmesan, salt and pepper. Chill before serving.

By Tammi Lott

Shrimp Macaroni Salad
Lunch American

Shrimp Macaroni Salad

5.0

Prep
10 min
Cook
15 min
Total
265 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse.
  2. 2 Combine rotini, shrimp, tomatoes, green onions, and olives in a large serving bowl.
  3. 3 Whisk lemon juice, olive oil, garlic, salt, and black pepper together in a bowl until well combined; pour over salad and toss. Cover the bowl with plastic wrap; refrigerate at least 4 hours.

By Renee Coley

Green Apple, Jicama, and Prawn Salad with Mint, Lemongrass, and Dijon Dressing
Lunch American

Green Apple, Jicama, and Prawn Salad with Mint, Lemongrass, and Dijon Dressing

4.8

Prep
30 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Bring a small pot of water to boil. Cook shrimp in boiling water until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes; drain.
  2. 2 Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl.
  3. 3 Toss apple, jicama, and carrots together in a large bowl.
  4. 4 Place mint leaves, olive oil, sugar, vinegar, Dijon mustard, garlic, and lemongrass in a food processor. Pulse until blended but slightly chunky, about two 10-second intervals.
  5. 5 Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve.
  6. 6 Mix shrimp into salad before serving; garnish with cilantro.

By Deb Deb

Tangy Catalina Pasta Salad
Lunch American

Tangy Catalina Pasta Salad

4.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Run macaroni under cold water to chill; drain.
  2. 2 Transfer cooked pasta to a large bowl. Add bell pepper, celery, shrimp, tuna, onion, Catalina dressing, mayonnaise, relish, and garlic salt; mix until well combined.

By MARBALET

Mushroom, Shrimp, and Winter Melon Soup
Lunch American

Mushroom, Shrimp, and Winter Melon Soup

Prep
10 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Combine mushrooms and water in a bowl. Let sit until mushrooms are soft, at least 15 minutes. Drain mushrooms and reserve 2 cups soaking water.
  2. 2 Soak shrimp in salt water. Peel, then soak again in salt water. Drain and blot dry.
  3. 3 Heat sunflower oil in a skillet over medium heat. Add shrimp and cook for 2 to 3 minutes per side. Remove from the heat.
  4. 4 Put winter melon, mushrooms, and bamboo shoots in a pan with the reserved soaking water, sake, chicken bouillon, and ginger. Cook over medium heat, skimming any foam that rises to the top, until winter melon is transparent, about 10 minutes.
  5. 5 Divide shrimp between 2 bowls. Ladle soup over top. Add lemon and cilantro and season with salt and pepper.

By nukuien

Savory Shrimp Salad Dip
Lunch American

Savory Shrimp Salad Dip

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Heat oil in small saucepan over medium-low heat. Add turmeric and heat until fragrant, about 30 seconds. Combine turmeric with mayonnaise, liquid aminos, and pepper.
  2. 2 Add cucumber, tomato, leek, spinach, and basil. Mix together. Stir in shrimp until well combined. Serve immediately or refrigerate until ready to use.

By MountainMK

Spicy Fish Soup
Lunch American

Spicy Fish Soup

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Spray a large saucepan with cooking spray and heat over medium-high heat. Add onion and sauté, stirring often, until translucent, about 5 minutes. Add garlic and chili powder; sauté until fragrant, about 2 minutes.
  3. 3 Stir in chicken broth, chile peppers, and cumin; bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
  4. 4 Add tomatoes, bell pepper, shrimp, and cod; increase the heat to medium and return to a boil. Reduce the heat to low, cover, and simmer for 5 more minutes.
  5. 5 Gradually stir in yogurt until heated through.

By CHEFETTE

Pea and Avocado Salad
Lunch American

Pea and Avocado Salad

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Scoop out meat from each avocado half, and cube. Reserve the peels. Place cubes in a bowl. Sprinkle cubes and inside of peels with lemon juice.
  2. 2 In the bowl with avocado, gently mix the shrimp, peas, olives, onion, and celery. Season with garlic powder, onion powder, salt and pepper. Fold in enough mayonnaise to evenly moisten all ingredients. Spoon the mixture into the reserved peels, and serve within 1 hour.

By ELA33INE

Hawaiian Pork Hash
Lunch American

Hawaiian Pork Hash

4.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 In a medium bowl, mix together the ground pork, shrimp, egg white, water chestnuts, green onion, cornstarch, soy sauce, sugar, garlic, oyster sauce, salt, pepper, and sesame oil.
  2. 2 Place about 1 tablespoon of this filling onto the center of each dumpling wrapper, and bring the sides up to the top. Do not seal the top, as these dumplings are left open. Place dumplings in a steamer.
  3. 3 Set the steamer basket over a pan or wok of boiling water. Steam for 30 minutes.

By SAXONY

Shrimp Pasta Salad with Italian Dressing
Lunch American

Shrimp Pasta Salad with Italian Dressing

4.3

Prep
20 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Run pasta under cold water and let cool in a large mixing bowl.
  2. 2 Add shrimp, tomatoes, bell peppers, onion, broccoli, vinegar, garlic, oil, Italian seasoning, and pepper. Toss well, coating everything with the spices, oil, and vinegar. Chill for at least 1 hour.
  3. 3 Serve cold; sprinkle Parmesan over individual servings.

By CallaLily

Crab and Shrimp Pasta Salad
Lunch American

Crab and Shrimp Pasta Salad

3.9

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 10 minutes. Drain and rinse under cold water to cool. Transfer to a large bowl and set aside.
  2. 2 Mix together mayonnaise, vinegar, oil, salt, and pepper in a small bowl. Pour over pasta and stir to coat.
  3. 3 Add crab, shrimp, tomatoes, cucumber, black olives, and bell pepper; mix gently to coat with dressing. Taste and adjust seasoning if desired. If pasta is too dry, mix in more mayonnaise.

By LLUV7877

Shrimp and Avocado Tzatziki Pockets
Lunch American

Shrimp and Avocado Tzatziki Pockets

4.8

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Cut cooked shrimp into small pieces and mix with avocado in a bowl. Set aside in the refrigerator.
  2. 2 Combine yogurt, cucumber, oil, garlic, lemon juice, lemon zest, salt, dill, parsley, and pepper in a bowl and mix well. Chill for at least 30 minutes.
  3. 3 Mix shrimp and avocado in tzatziki dip gently. Divide mixture among pita pockets. Top with sliced almonds.

By A Day In the Kitchen

Shrimp Remoulade Galatoire's
Lunch American

Shrimp Remoulade Galatoire's

4.1

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 In the container of a food processor, combine the celery, green onions, onion and parsley. Pulse until finely chopped. Add the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce. Process until well blended, stopping to scrape down the sides a couple of times. With the food processor running, drizzle the oil in a steady stream, processing until blended. Stir in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight.
  2. 2 When ready to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.

By CYNTHIA

Kahala's Macaroni Seafood Salad
Lunch American

Kahala's Macaroni Seafood Salad

4.3

Prep
15 min
Cook
15 min
Total
270 min

Instructions

  1. 1 Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and add pasta to a large bowl. Stir in eggs, carrots, peas, shrimp, and crab meat. Cover, and refrigerate.
  2. 2 To make dressing, stir together mayonnaise, milk, lemon juice, and sugar. Season to taste with salt, pepper, and paprika.
  3. 3 Mix dressing into chilled pasta, stirring until well combined. If the salad seems dry, stir in more mayonnaise and a splash more milk or water. Cover, and chill before serving.

By Kahala

Black Bean, Corn, Tomato, and Shrimp Salad
Lunch American

Black Bean, Corn, Tomato, and Shrimp Salad

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine black beans, corn, green chilies, tomatoes, green onions, shrimp, and cilantro in a large bowl; stir. Combine remaining ingredients and stir well.
  2. 2 Stir in olive oil, cumin, garlic powder, lime juice, and hot sauce. Serve or chill salad for 2 hours to allow flavors to blend.

By Tammy Lynn