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

    Shrimp

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    Who does not like Scampi. You have had Scampi the usual method, with loads of garlic and extra virgin olive oil... Now have Scampi my Med-way, and you won't go back.... Have plenty of baguette to soak up all the sauce... So good, you will be sorry when it is all gone. Winning Recipe Entry, RSC#7.

    Recipe #131993

    White sauce for shrimp.

    Recipe #204983

    I found this recipe on a bottle of Dynasty Sriracha Hot Chili Sauce. (Look for it in the asian aisle of your gourmet grocery store). This is truly fast food and better than any take out! Very spicy, but that is what life is about. Serve with steamed rice for balance.

    Recipe #186779

    7 Reviews |  By Sue Lau

    I've had this recipe many times, varying the vegetable with my mood and with what I had on hand. A little hot oil added to the dish is also a nice touch. Adapted from a recipe by Rose Cheng. In the posted pic, I was in the mood for even more vegetables, so I doubled the sauce when I added those (very easy to do). In that one, besides the carrots, I also used shiitake mushrooms, scallions, bok choy, and bean sprouts. Use whatever types and amounts of veggies you like, just cook them crisp-tender.

    Recipe #79789

    This is my version of Madame Wong's "Lobster Cantonese". I came up with this when my husband asked me to cook one of his chinese restaurant favorites, 'shrimp in lobster sauce'. I know it looks like a long list of ingredients and steps but once you have all the ingredients ready, the cooking goes fast.

    Recipe #68020

    5 Reviews |  By ATM 67

    A friend from work was born in Hong Kong. He went to live with his Master at the age of four. He accepts that learning, and now teaching, kung fu is his lot in life. However, his Godfather operated an open air "kitchen" in downtown Hong Kong. Cooking became my friend's passion. This is the recipe he gave me when I asked him how to make Shrimp in Lobster Sauce. **Doubling the recipe will triple the cook time, but not affect the quality of the dish.

    Recipe #181825

    82 Reviews |  By Rita~

    Lots of garlic and herbs on grilled succulent shrimp!

    Recipe #128679

    Shrimp sauteed with asparagus and mushrooms, then tossed with egg noodles. A simple dish that is simply delicious.

    Recipe #63370

    Paula Deen recipe I plan on trying!!

    Recipe #189993

    5 Reviews |  By Amis

    A great HOT shrimp dish. Posted for Zaar World Tour 05

    Recipe #138805

    Easy, yummy, and garlicy. Doesn't get any better.

    Recipe #29828

    The yummy coconut shrimp you love with a touch of cayenne to liven things up! The tropical goodness of the coconut really adds a nice touch here. I have found these in Southern (tropical) parts of the USA but they are indicative of any tropical local such as parts of Asia, Hawaii, the Caribbean and so on. Two sets of directions allow you choose whether to bake or fry.

    Recipe #151955

    6 Reviews |  By Bayhill

    Posted for the Zaar World Tour 2006-Mexico. From the "Mexican Cookery" cookbook. I haven't tried this recipe, but it sounds delicious. When making this dish, be sure that you don't cook the shrimp too long or leave it standing in the hot sauce, as it will become tough.

    Recipe #171157

    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

    Recipe is originally from the Food Network courtesy of Rachael Ray, but I tweaked it to fit our tastes. Very quick & easy shrimp recipe that's done on the stovetop. If your tastes desire spicy & garlic, then this recipe is just for you.

    Recipe #107997

    This is one of my all time favorite shrimp recipes, and I got it from Weight Watchers of all places! I have in my notes that a serving size is 4.5 oz and only 2 points. Note: I usually double the sauce and add a handful of snow peas with the vegetables

    Recipe #152429

    Notes: If you don't own a skillet that can go from stove top to oven, transfer the mixture to a covered baking dish in step 2.

    Recipe #162600

    These are VERY good. Could be used as appetizers or dinner course. Goes great with rice pilaf.

    Recipe #17658

    10 Reviews |  By PanNan

    I attended a cooking class with chef Poolsin Krisananuwatara and this is one of the dishes we made. It was delicious.

    Recipe #133435

    1 Reviews |  By Susie T

    My father has mastered this recipe. He is known to be the best at making paella and was asked by the Spanish Association in his home town to make this dish for a large fundraising occasion. He also makes this dish with chicken or both chicken and pork and uses a special paella pan to cook it over an open fire so that it gets that burnt smokey flavour. If you don't like seafood just don't add them. You can really use any meat you like. Anyway here it is.

    Recipe #107848

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