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    You are in: Home / Cookbooks / Shrimp
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    164 recipes in

    Shrimp

    I love shrimp! I've tried several of these, but not nearly all of them. They all sound wonderful, though, and all will be tried eventually.
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    A sauce just spicy enough to make your mouth tingle enveloping tender shrimp- this is fairly quick to prepare if you use pre- peeled shrimp. This recipe includes Cola which adds flavor as well as a touch of sweetness. The sauce is good spooned over white rice. I would not suggest using diet cola for this recipe. Adapted From William Sonoma Mexican.

    Recipe #358214

    My party roasted shrimp is flavorful, quick and easy to make for your next party or gathering. My family can never get enough of these.

    Recipe #263368

    3 Reviews |  By Sayster

    From RealSimple. I make this in huge batches and eat on it for days! It's so good on top of a little arugula with goat cheese. I sometimes use chicken and pine nuts instead of shrimp and pumpkin seeds--sort of sub out according to what I have around.

    Recipe #237097

    We watched these being cooked right by our table while in Huatulco. The smell when the marinade was brushed on the jumbo shrimp while on the grill filled the air - so good! This is our version. Enjoy! **Preparation time includes 30 minute marinading time (****edit June 25/07 - it was suggested that lime juice would be good instead of lemon juice so I tried it out and I prefer it that way. Thank you for that!) ***NOTE : ) Aug. 7/10 - discovered an even better way to enjoy this recipe! Ran out of skewers so just threw the prawns with all the marinade into a foil pan and threw that on the bbq stirring and turning for about 5 to 7 minutes (depending on size of your prawns). They turned out wonderfully moist and tasty and the resulting sauce was fabulous to dip a crusty bread onto. The sauce is also very tasty ladled on top of linguine. So fast and easy. Cuts the prep time down to basically nothing.

    Recipe #235007

    There is almost no fat in this recipe, please make certain to generously grease your baking pan, I use the non-stick foil for this --- This complete recipe can be doubled to about 52-53 shrimp, enough to feed a crowd! If your coconut flakes are very large, then just chop them slightly, they will stick to the egg whites better. Cooking time is estimated depending on size of your shrimp --- serve the shrimp with pineapple or a fruit salsa --- your going to love this shrimp! ;-)

    Recipe #176403

    This is a restaurant-quality dish that can easily be prepared at home, you may adjust the amount of fresh garlic and hot sauce may be replaced for the dried chili flakes, make certain that you pat the shrimp dry with paper towels to remove all the moisture or it will create a thin sauce. --- this dish is *very* good!

    Recipe #169795

    15 Reviews |  By GaylaJ

    This open-faced sandwich is fantastic! The recipe is adapted from one in a book given to me several years ago by my mother-in-law called "Season's Greetings", by Marlene Sorosky. Marinating time is not included in prep time.

    Recipe #151944

    A simple and light spinach with pasta recipe which I make for lunch at least once a week. My oven doesn't work so this is baking free!

    Recipe #151297

    I wanted to have a "nice", romantic dinner with my DH and came up with this. It's handy because you can use your choice of veggies!

    Recipe #150997

    In Spanish tavernas, these shrimp; fragrant with garlic and olive oil; are brought to the table sizzling in a little metal pan. Have plenty of bread on hand to sop up the delicious pan juices. Serve with lemon wedges, if desired.

    Recipe #148039

    Romantic little recipe for two that wont leave you too full to flirt! Yummy garlic and wine sauce coat the shrimp and pasta. A salad and some crusty fresh bread would be very nice with this and a nice chablis or chardonnay wouldn't hurt either! I came up with this after totally revamping a recipe found on healthycookingrecipes.com. "PLEASE adjust the seasonings to make it perfect for you and DO let me know how you change it up." Enjoy! UPDATE! As listed yes the portion is quite large as you would find in a restaurant. Feel free to reduce the amount of pasta to save calories. We always have leftovers which is fine by me! I remove the shrimp to reheat. Zap pasta in micro for a few minutes then add the shrimp on top for about 20 seconds to remove the chill! Also feel free to experiment! More tomatoes, canned tomatoes (just use organic or add a pinch of sugar) less red pepper, more red pepper. You get the idea. Enjoy!

    Recipe #144728

    We have used this recipe for years, and it's still my favorite way to have rice. It's from the Columbia Restaurant cookbook.

    Recipe #143896

    For the 'zaar World Tour 2005

    Recipe #142811

    Healthier version of the Latin dish.

    Recipe #142582

    For serious basil lovers only. This is delicious and can accompany any Italian meal. I like that it calls for dried basil, something I always have on hand.

    Recipe #140494

    This savory recipe is super quick to prepare and is as elegant as it is easy! Tastes great too!

    Recipe #138205

    Broussard's--at 819 Conti Street in the French Quarter of New Orleans--may be the most romantic place to eat dinner in all of the United States--especially on a lovely night when you're eating in the courtyard. And this shrimp dish, rich yet elegant, is typical of Broussard fare.

    Recipe #135909

    Thaw and marinade your chicken breasts at the same time in this wonderful concoction! Toss it all in a zipper seal bag and throw in the refrigerator. Ready the next day to throw on the grill! The seasonings are a fusion of Asian and SW flavors making it suitable for both catagories in the World Tour.

    Recipe #135664

    This pilaf can be the centerpiece of your meal, or can be a side dish. It comes from a Moosewood cookbook.

    Recipe #135394

    I found this recipe in Southern Living. It is fast and elegant.

    Recipe #133738

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