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

    Shrimp

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    4 Reviews |  By Carrlin

    Recipe from Tyler Florence

    Recipe #291478

    Plan ahead the battered shrimp needs to be refrigerated for a minimum of 5 hours or up to 24 hours before frying, make certain not to use longer shreds of coconut or they will not stick and please use a good-quality coconut for the shrimp, Mounds brand works well for this purchase uncooked shrimp with tails left on leave the tail on the shrimp!

    Recipe #273422

    Serve over rice or udon noodles. We just nibbled on them! Quite yummy and love the sambal! From Cooking Light.

    Recipe #242856

    These shrimp certainly have some fire, but if you really like them spicy, adjust the cayenne pepper according to your taste. This is from a cookbook called "The Backyard Barbecue Cookbook"

    Recipe #240223

    4 Reviews |  By twissis

    Here's another recipe from the *Best Seafood Recipes* cookbook of the Australian Women's Weekly cookbook series. I esp like multi-purpose recipes & this 1 got my attention for its versatility ... perfect for a brunch item, luncheon entree & starter course when served warm w/my Recipe #204658 ... or at rm temp on a finger-food appy nite! Time does not include time to cook & cool the rice & prawns. *Enjoy*

    Recipe #239116

    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

    6 Reviews |  By Kim127

    This recipe comes from the March 2007 issue of Cooking Light. It is a nice supper for during the week. The original recipe called for 2 tablespoons of the hoisin sauce, which I thought was too much. It has a real strong flavor, and about half that was good for us. I thought the original amount drowned out the other flavors of the recipe. The original recipe also only called for 2 teaspoons of the peanut oil, but I needed more to keep the veggies from sticking.

    Recipe #229709

    4 Reviews |  By Scoutie

    This recipe is from Bobby Flay's TV show, Boy Meets Grill. I am posting it here for safe-keeping.

    Recipe #227955

    2 Reviews |  By Sage

    Looking for a traditional Spanish recipe? Without doubt, the best-known is going to be the prodigious paella ... that tasty, adaptable, gregarious dish famed throughout Spain.

    Recipe #225932

    This recipe is spicy and delicious and just as good as any Chinese takeout!

    Recipe #217333

    From Everyday Food, March 2007

    Recipe #214743

    From the First Coast News website. I had farmer's market eggplants to use and didn't want to go to the store. I just happened to have everything this recipe needed on hand (and usually do) so I tried it. My boyfriend had a late meeting and I told him I'd throw something together so he didn't have to eat fast food. He was pleasantly surprised with this 'thrown together' meal!

    Recipe #214122

    This is one recipe I NEVER want to lose! Prepared on Eyewitness News Midday by Dave Trombetta of the Bubba Gump Shrimp Co. so it's definitely OK to post & share. This is one of the most delicious Shrimp recipes. I love it because you get plenty of broth to sop up with your bread, and it's SO flavorful. Definitely Cajun, so not for people who don't like spicy food. Enjoy & please post reviews! Cooking time may vary, based on type of rice you choose to serve, so cooking time does not include rice cooking time. Preparation time assumes you have shrimp that has been peeled and deveined for you. Cooks very quickly! I made this recently and doubled it, but I found that the flavor was diluted. If anyone makes this and is able to successfully double/triple the recipe with the same amount of flavor, pls post in your comment/review. I personally would like to have MORE broth than what this makes just like you get at the restaurant. It is spicy!

    Recipe #200408

    Delicious, and often requested, Stuffed Mushroom recipe. I usually serve as a side dish with grilled sirloin steaks.

    Recipe #190326

    Paula Deen recipe I plan on trying!!

    Recipe #189993

    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

    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

    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

    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

    After my friend Edith Gump and I left the nail parlor- she was excited to make this delicious BBQ Shrimp Wrap for our cocktail hour. Which lasted three hours. While they are delicious wraps... after our third glass of Grey Goose she was having a little trouble using her new two inch red nail extensions... so she just skewered them and ate them right off of her fingers. She admitted to stealing the recipe off of Food Network but was too drunk to remember from which chef. She is such a lush. Note: Prep time assumes you are sober.

    Recipe #167237

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