Recipes for "shrimp"

Gather all ingredients.

Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain; transfer pasta to a serving bowl and keep warm.

Melt butter in a large saucepan over medium heat. Stir in shrimp and garlic; cook and stir until shrimp turns pink, 3 to 5 minutes.

Stir in white wine and pepper; bring to a boil. Cook and stir for 30 seconds.

Pour shrimp with sauce over pasta in the serving bowl; toss well. Sprinkle with Parmesan cheese and parsley.

Serve with lemon wedges.

In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.

Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.

Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.

Combine milk, flour, eggs, and melted butter in a blender. Process until smooth, for at least 1 minute. Set aside and let rest for 30 minutes.

Coat a crepe pan or nonstick small skillet with melted butter. Pour in 1/4 cup crepe batter and swirl the pan until entire bottom is covered in a thin layer of batter. Cook until small brown spots appear on the bottom of the crepe, 1 to 2 minutes.

Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, re-buttering the pan as needed and stacking crepes onto the plate.

Melt 1 tablespoon butter in a skillet over medium heat. Add shrimp and scallops and cook until shrimp are bright pink on the outside and scallops are golden, 2 to 3 minutes. Remove from skillet.

Melt 1 teaspoon butter in the same skillet and increase heat to medium-high. Add mushrooms and green onions; saute until mushrooms are tender, 3 to 4 minutes. Remove from heat.

Melt 4 tablespoons butter in a saucepan over medium heat until bubbling. Whisk in flour until mixture becomes paste-like and lightly golden, about 2 minutes. Add milk and chicken broth and whisk until sauce is smooth and thickened. Thin out with more milk if needed.

Add Swiss cheese, wine, and sherry to the sauce; stir until cheese melts. Season with salt and pepper. Reserve 2/3 cup sauce. Add shrimp, scallops, mushrooms, and onions to the remaining 1/3 of the sauce and stir until heated through.

Spoon about 1/4 cup of the filling across the lower third of each crepe. Roll crepes up jellyroll-style and serve at the table with the reserved sauce.

In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.

Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).

In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.

One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.

Heat a large pot of salted water (2 quarts of water, 1 Tbsp salt) for the pasta.

While the pasta water is heating, cook the lemon slices. Heat 2 Tbsp olive oil in a large sauté pan on medium high heat.

Add the thinly sliced lemons to the pan and cook until browned and softened, 7 to 8 minutes.

Remove from pan, set aside to cool. Once the lemon slices are cool, mince them.

Once the pasta water is boiling, add the linguine pasta to cook.

Add 1 Tbsp olive oil back to the pan you had used to cook the lemons. Heat on medium high heat. Add the sliced shallots. Cook until softened and lightly browned, about 4 to 5 minutes.

Add the garlic and cook a minute more.

Add the shrimp to the shallots and garlic and cook until pink on one side, then toss them to cook on the other side, about 2 minutes for each side.

Add the spinach and the minced lemon to the pan and toss to wilt the spinach. Add about 1/2 cup pasta water to the pan.

When the pasta is done, strain it and add it to the pan with the shrimp (if you have room, otherwise put everything in a separate bowl), toss to coat. Add salt and pepper to taste.

Serve immediately. Sprinkle with grated Parmesan cheese to serve.

Cook pasta in a large pot of boiling water until al dente; drain.

Meanwhile, melt butter in a large saucepan. Saute onion and garlic over medium heat until tender. Add shrimp; saute over high heat for 1 minute, stirring constantly. Stir in half-and-half. Cook, stirring constantly, until sauce thickens.

Place pasta in a serving dish, and cover with shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices.

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

Heat olive oil in a large skillet over medium heat. Saute garlic, basil, and oregano in oil for 1 minute. Stir in tomatoes and green onions, and saute for 3 minutes. Add bacon, half and half, Parmesan cheese, and Monterey Jack cheese. Cook until cheese is just melted. Stir in shrimp, and cook until heated through, about 2 minutes.

Serve sauce over pasta, and sprinkle with pine nuts.

Mix everything up.

Enjoy!

1. In a medium bowl, combine the shrimp, olive oil, chili powder, paprika, honey, lemon zest, lime zest, and a pinch each of salt and pepper

2. Preheat an outdoor grill or grill pan to high. Thread the 4-5 shrimp on skewers and grill each skewer for 2 minutes per side or until the shrimp is cooked through.

Thread the 4-5 shrimp on skewers and grill each skewer for 2 minutes per side or until the shrimp is cooked through.

3. Meanwhile, rub the ciabatta bread with olive oil and grill for 2-3 minutes per side or until toasted and lightly charred on the outside.

4. To assemble, arrange the salad greens in a large bowl and top with peaches, corn, and tomatoes. Slide the shrimp off the skewers and add to the salad. Tear the ciabatta bread over the salad. Serve the vinaigrette drizzled over top (recipe follows). Enjoy!

1. Combine all ingredients in a blender, add 1/4 cup water and blend until smooth, adding more water if needed to thin the vinaigrette.

1. In a bowl, whisk together the eggs. Add the shrimp and toss well to coat.

2. Preheat the oven to 425 degrees F. Rub 2 baking sheets with oil.

3. To a medium-sized bowl, add the coconut, Panko, flour, sesame seeds, paprika, and a pinch each of salt and pepper. Stir to combine.

4. Remove each shrimp from the egg, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the shrimp have been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush/drizzle the shrimp with olive oil. Transfer to the oven and bake for 8-12 minutes, until the shrimp is cooked and the breading crisp.

5. Meanwhile, make the chili sauce by combining all the ingredients in a bowl.

6. Serve the shrimp topped with Thai basil, limes, and the pineapple chili sauce for dipping. Add creamy honey mustard or aioli for a little double-dip action. Enjoy!

1. To make the polenta. In a medium pot, melt together the butter and corn. Cook 5-8 minutes, until the butter browns around the corn. Add 2 cups water and the milk. Bring to a low boil, then whisk in the polenta, stirring until the polenta is soft and thick, about 3-5 minutes. Stir in the parmesan and season with salt and pepper. Turn the heat off, cover the pot, and let the polenta sit 5 minutes.

2. Meanwhile, make the shrimp. Heat the olive oil in a large skillet over medium heat. Add the butter, shrimp, cajun seasonings, and a big pinch of pepper. Cook on both sides until seared, about 2-3 minutes per side. Stir in the garlic and thyme and continue to cook until the garlic is fragrant. Remove from the heat, stir in the lemon juice and basil.

3. Spoon the polenta into bowls, then spoon the shrimp and sauce over the polenta. Eat and enjoy!

1. In a large skillet set over medium heat, add 1 tablespoon olive oil. When the oil shimmers, add the shrimp and season with salt and pepper. Cook until pink, about 2-3 minutes per side and cooked through. Remove from the skillet to a plate.

the shrimp and season with salt and pepper. Cook until pink, about 2-3 minutes per side and cooked through. Remove from the skillet to a plate.

2. Working with the same skillet set over medium heat, add the remaining olive oil. When the oil shimmers, add the tomatoes, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. Cook until the tomatoes begin to pop, about 5 minutes. Pour in the wine and 1/2 cup water and continue cooking another 8-10 minutes, until the tomatoes have broken down and a sauce has formed. Remove from the heat and stir in the basil and shrimp.

same skillet set over medium heat, add the remaining olive oil. When the oil shimmers, add the tomatoes, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. Cook until the tomatoes begin to pop, about 5 minutes. Pour in the wine and 1/2 cup water and continue cooking another 8-10 minutes, until the tomatoes have broken down and a sauce has formed. Remove from the heat and stir in the basil and shrimp.

3. Meanwhile, make the polenta. Melt the butter in a large skillet set over high heat. Add the corn, thyme, and a pinch each of salt and pepper and cook 5 minutes or until the corn is golden. Add 1 cup water and the milk. Bring to a low boil. Slowly whisk in the polenta, stirring, until the polenta is soft and thick, about 5 minutes. Season with salt and pepper.

3. Meanwhile, make the polenta.

Melt the butter in a large skillet set over high heat. Add the corn, thyme, and a pinch each of salt and pepper and cook 5 minutes or until the corn is golden. Add 1 cup

water and the milk. Bring to a low boil.

Slowly whisk in the polenta, stirring, until the polenta is soft and thick, about 5 minutes. Season with salt and pepper.

4. To serve, divide the polenta among bowls and spoon the shrimp overtop. Enjoy!

4. To serve, divide the polenta among bowls and spoon the shrimp overtop. Enjoy!

1. Bring a large pot of salted water to a boil. Cook the orzo to al dente, according to package directions. Drain and add it right back to the hot pot. Add 2 tablespoons olive oil, 1/4 cup basil, lemon juice, and season with salt.

2. Meanwhile, toss the shrimp with 1 tablespoon

olive oil and 1 tablespoon cajun seasoning.

3. In a large skillet set over medium-high heat, add 1 tablespoon olive oil. Add the shrimp and cook on both sides until seared, about 2-3 minutes per side. Add the butter, then remove the shrimp from the pan.

4. Add the remaining 1 tablespoon olive oil, bell peppers, garlic, and thyme. Cook another 2 minutes. Reduce the heat to medium-low and pour in the wine. Simmer over medium heat for 2-3 minutes. Then add the milk, parmesan, and 2 teaspoons cajun seasoning. Season with salt and pepper. Slide the shrimp into the sauce, simmer 5 minutes until the sauce has thickened slightly. Remove from the heat and stir in a handful of basil.

5. Spoon the orzo onto plates, then spoon the shrimp and sauce over the orzo. Top with fresh basil. Enjoy!

1. In a medium size bowl, toss together the shrimp, olive oil, honey, garlic, ginger, and jalapeños. Toss well to combine.

2. Cook rice noodles according to packaged directions.

3. Heat a large skillet over medium heat. Add the bacon and cook until crisp and the fat has rendered, about 5 minutes. Remove the bacon from the pot and drain on a paper towel lined plate.

4. Working with the same skillet, use a slotted spoon to scoop the shrimp out of the marinade, reserving the marinade, and into the hot skillet, season with salt and pepper. Cook the shrimp until pink, about 2-3 minutes per side. Add the reserved marinade, the butter and a large pinch of pepper. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turn light golden brown, about another 1 to 2 minutes. Remove half the shrimp and reserve for topping.

5. To the skillet, add the coconut milk, 1/3-1/2 cup water, spinach, and the fish sauce. Stir to combine, bring the mixture to a boil, cook 3-5 minutes, until warmed through. Remove from the heat and stir in the lime juice and zest, and the cilantro, or basil.

Remove from the heat and stir in the lime juice and zest, and the cilantro, or basil.

6. To serve, divide the noodles among bowls. Spoon the sauce and reserved shrimp and bacon over the noodles. Top with peppers and green onions. Enjoy!

1. In a medium bowl, combine the olive oil, shrimp, chipotle chili powder, cumin, and a pinch of salt.

2. Heat a large skillet over medium high heat. Add the shrimp in a single layer and cook, stirring once or twice, until the shrimp turn pink and are cooked through, about 5 minutes.

3. In a large salad bowl, combine the greens, tomatoes, nectarines, and feta. Top the salad with avocado, shrimp, bacon, and eggs. Serve the salad alongside the jalapeño corn vinaigrette (below).

1. Combine all ingredients except the corn in a blender. Add 1/4 cup of corn and pulse until mostly smooth. Stir in the remaining corn. Serve drizzled over the salad

1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.

2. In a bowl, toss the shrimp with 1/3 of the dressing, making sure to scoop up a good amount of the garlic. Let sit 10 minutes.

3. Heat a large skillet over medium-high heat and cook the bacon until crisp. Remove the bacon from the pan. Add the shrimp and cook on both sides until seared, about 2-3 minutes per side. Remove from the heat.

4. To make the salad. Combine the greens, corn, and tomatoes in a salad bowl and toss with a little dressing. Add the shrimp, bacon, and avocados. Spoon the dressing overtop. Top with feta. Season with freshly cracked pepper and salt. Serve warm or cold.

1. Preheat the oven to 450° F.

2. On a baking sheet, toss the shrimp with olive oil, chili powder, all-spice, ginger, thyme, cinnamon, cayenne, and a pinch each of salt and pepper. Arrange in a single layer. Add the garlic (for the garlic sauce) and the jalapeños (for the salsa). Roast 6-8 minutes or until the shrimp is cooked. During the last minute, switch the oven to broil and broil until lightly charred. Set the shrimp aside.

3. To make the sauce. Squeeze the garlic cloves out of their skin and add to a blender with the yogurt and lime juice. Blend until smooth. Add the cilantro, green onions, and a pinch of salt. Pulse to combine.

4. Add the cabbage to a large bowl and toss with 1/3 cup of the garlic sauce.

5. To make the salsa. De-seed the jalapeño (if desired), then chop and add to a bowl with the pineapple, cilantro, orange juice, lime juice, and a pinch of salt.

6. Stuff the avocado, slaw, salsa, and shrimp into the warmed tortillas. Top with garlic sauce and additional salsa.

1. Pat the shrimp dry. In a bowl, toss the shrimp with the flour, paprika, cayenne, 1 teaspoon pepper, and 1 teaspoon salt.

2. Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook until pink, about 2 minutes per side. Remove from the skillet to a plate. Set aside.

3. If needed, let the skillet cool slightly. Melt 2 tablespoons butter and the garlic together over medium heat. Cook until the garlic begins to turn golden, 2-3 minutes. Melt in 4 more tablespoons butter. Add the shrimp and toss. Cook 2-3 minutes, until the shrimp is warmed and the garlic is dark golden and crisp. Squeeze over the lemon juice, remove from the heat.

4. To make the lemon pepper sauce, whisk together all ingredients in a bowl. Season with salt and pepper.

5. Serve the shrimp with the garlic butter spooned over top. Add rice, lemon wedges, lemon pepper sauce, and chili sauce on the side.

1. Make the ranch. Combine all ingredients in a glass jar and shake or stir until creamy.

2. To make the slaw, add the cabbage to a bowl with a few spoonfuls of the ranch and toss to combine. Add the cilantro and chives, and season with salt.

3. To cook the shrimp. Pat the shrimp dry, then toss with the chipotle chili powder, paprika, cumin, garlic powder, and salt.

4. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the shrimp and cook until pink and lightly charring, about 3-4 minutes per side. Remove from the heat.

5. To make the salsa, combine all the ingredients in a bowl.

6. Stuff the slaw into the warmed tortillas. Top with shrimp, salsa, and additional ranch. Enjoy!

1. Pat the shrimp dry, then toss with the cajun seasoning and a large pinch of pepper.

2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the shrimp and cook until pink, about 2 minutes per side. Add the butter, garlic, thyme, and lemon zest. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turns a light golden brown, 1 to 2 minutes. Remove from the heat and stir in the lemon juice.

3. To make the spicy honey sauce. Melt together the honey, butter, cayenne, chili powder, paprika, and a pinch of salt.

4. Serve the shrimp topped with flaky salt and drizzled with spicy hot honey sauce. I like to serve over polenta and/or with a side of crusty bread.

1. Pat the shrimp dry and season with salt and pepper.

2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the shrimp and cook until pink, about 2 minutes per side. Add the garlic, ginger, cayenne, if using, jalapeños, and butter. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turn light golden brown, 1 to 2 minutes.

3. Add the coconut milk, soy sauce, and the honey, stir to combine, bring the mixture to a simmer, cook 2-3 minutes, until warmed throughout. Remove from the heat and stir in the lime juice and zest, add the cilantro, or basil.

4. To make the salsa. Combine all ingredients in a bowl. Season with salt.

5. Serve the shrimp and sauce over rice. Top with salsa. Enjoy!

1. Preheat the oven to 425 degrees F.

2. On a baking sheet, toss together the shrimp, 1 tablespoon olive oil, garlic, chili powder, soy sauce, sriracha, and a pinch each of salt and pepper. Arrange in a single layer on one side of the pan. To the other half of the pan, add the pineapple, shallot, and jalapeño. Toss with 1 tablespoon olive oil. Transfer to the oven and roast 8-10 minutes or until the shrimp is cooked. Turn the oven to broil and broil for 1-2 minutes, until the pineapple has charred.

3. Remove from the oven and toss the shrimp and pineapple together. Set aside.

4. To make the sauce. De-seed the jalapeño, if desired. To a blender, add the yogurt, roasted jalapeño, juice of 1 lime, honey, and 1/4 cup cilantro. Blend until smooth. Season with salt.

5. Toss together the remaining 3/4 cup cilantro, the corn, juice of 1 lime, and pinch of salt.

6. Stuff the shrimp and pineapple into the warmed tortillas and drizzle with the Creamy Jalapeño Special Sauce, avocado, and lettuce. Enjoy!

1. To make the orzo. Heat a large skillet over medium-high heat. Add 2 tablespoons of the butter, the corn, 2 tablespoons thyme, and a pinch each of salt and pepper. Cook 5 minutes or until the corn is golden. Stir in the orzo and cook until toasted, about 2-3 minutes. Add the wine to the skillet and de-glaze the pan. Add the 2 cups water and bring to a boil over high heat. Simmer 8-10 minutes until the orzo is al dente. Stir in the milk and parmesan, cook another few minutes until warmed through.

2. Meanwhile, make the shrimp. In a medium bowl, toss together the shrimp, cajun seasoning, and a large pinch of pepper.

3.  Heat a large skillet over high heat. Add the sausage and brown all over, about 5 minutes. Add the peppers and season with salt and pepper. Cook 5 minutes or until the peppers are soft and tender, remove the sausage and peppers from the skillet to a plate.

4. Return the skillet to high heat and add the olive oil. Add the shrimp and sear on both sides until pink, about 2-3 minutes. Add 2 tablespoons butter, the garlic, and 1 tablespoon thyme, toss to coat and cook until the garlic is fragrant and caramelized, about 1-2 minutes. Remove from the heat and stir in the basil, lemon juice, and reserved sausage and peppers.

5. To serve, spoon the orzo onto plates, top with shrimp and peppers. Enjoy!

1. Preheat the oven to 450° F.

2. On a baking sheet, toss the shrimp and poblano peppers with olive oil, chili powder, salsa verde, and sea salt. Arrange in a single layer. Add the 3/4 cup pineapple (for the salsa). Roast 6-8 minutes or until the shrimp is cooked. During the last minute, switch the oven to broil. Broil until lightly charred.

3. Meanwhile, make the salsa. Toss the remaining pineapple with the jalapeños, cilantro, lime juice, and a pinch of salt.

4. To make the ranch. Combine everything in a blender. Blend until smooth. Season with salt.

5. Add the cabbage to a large bowl and toss with 1/3 cup of the ranch.

6. Stuff the avocado, cabbage, salsa, shrimp, and peppers into the warmed tortillas. Top with ranch and additional salsa.

1. Preheat the oven to 450° F.

2. On a baking sheet, toss the shrimp with olive oil, cajun seasoning, thyme, and a pinch each of salt and pepper. Arrange in a single layer. Roast 6-8 minutes or until the shrimp is cooked. During the last minute, pull the shrimp out, and add the butter and garlic. Switch the oven to broil and broil until lightly charred. Set the shrimp aside.

3. To make the crema. Mix all ingredients in a bowl. Taste, adding more jalapeños as desired.

4. To make the mango salsa. Toss everything in a bowl and add a pinch of sea salt.

5. Spread/drizzle the cream onto the taco shells, I use hard. Stuff the lettuce, avocado, and shrimp into each shell. Top with additional cream and cilantro. Then I like to wrap my hard shell tacos with a warmed soft tortilla. Delicious!

1. In a large skillet, combine the olive oil, shrimp, fajita seasoning, salt, and pepper. Set the skillet over medium heat. Cook on both sides until seared, 2-3 minutes per side. During the last 2 minutes of cooking, add the butter, garlic, thyme, and chili flakes. Cook 1 minute, then remove everything from the skillet.

2. In the same skillet, add the onions and cook until fragrant, about 5 minutes. Toss in the bell peppers. Season with salt and pepper. Cook until the peppers are tender, another 5 minutes.

3. To make the vinaigrette, combine all ingredients in a glass jar. Season with salt.

4. Spoon the shrimp and peppers over the bowls of rice. Add the corn, beans, and avocado, then pour over the vinaigrette. Crumble the cheese over each bowl. Top with green onions and cilantro. Enjoy!

Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cure them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.

Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.

Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.

In a large bowl, mix together garlic powder, black pepper, 1/3 cup Worcestershire, wine, and dressing; add shrimp and toss to coat. Cover and marinate in the refrigerator for 1 hour.

Preheat the grill to high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons Worcestershire sauce. Set aside for basting.

Lightly oil the grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally with the honey-butter sauce while grilling.

Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.

Stir together olive oil, tomato sauce, garlic, and red wine vinegar in a large bowl. Season with basil, salt, and cayenne pepper.

Add shrimp to the bowl; stir until evenly coated. Cover and refrigerate for 30 minutes to 1 hour, stirring once or twice.

Preheat the grill to medium heat. Lightly oil the grate.

Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Cook shrimp on the preheated grill until opaque, 2 to 3 minutes per side.

Serve hot and enjoy!

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion and bell peppers; cook, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes. Add salt, cumin, and chili powder; stir to coat vegetables.

Add shrimp; cook and stir until shrimp are opaque and no longer pink in the center, 3 to 5 minutes. Remove from the heat and stir in minced jalapeño and lime juice.

Heat another skillet over medium heat and brush with about 1 teaspoon oil. Place one tortilla in the hot skillet; spoon about 1/6 of the shrimp filling and 1/2 cup Mexican cheese blend onto one side of tortilla. Fold tortilla in half. Cook until lightly browned on the bottom, about 5 minutes. Flip and cook until lightly browned on the other side, 3 to 5 minutes. Repeat to make remaining quesadillas.

1. Bring a large pot of water to a boil over high heat. Add the shrimp and simmer until pink, about 2-3 minutes depending on size of the shrimp. Drain, then run the shrimp under cold water to stop the cooking. Once cool, give the shrimp a chop.

2. Add the chopped shrimp to a bowl. Add the remaining ingredients and season with salt. Enjoy with plenty of chips!

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and toss with olive oil.

2. Meanwhile, melt together the butter, garlic, and shallots. Cook 1 minute, until the garlic is fragrant. Add the corn, thyme, chili powder, cayenne, chili flakes, and season with salt and pepper. Cook until the butter begins to brown around the corn, about 3-4 minutes.

3. Stir in the shrimp, tossing with the butter. Pour in the wine and lemon juice, bring to a boil. Cook until the shrimp is pink, 4-5 minutes. Remove from the heat and stir in the pesto and chives.

4. Divide the pasta between bowls. Spoon the shrimp and sauce over the pasta and give it a nice toss. Serve topped with fresh basil and thyme.

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Reserve 1 cup pasta water; drain linguine well in a colander set in the sink.

Melt 2 tablespoons butter with 1 ½ tablespoons olive oil in a large skillet over medium heat. Add bell peppers and garlic; cook and stir until peppers have softened, about 10 minutes. Stir in shrimp; cook and stir until shrimp are opaque and pink, about 5 minutes. Transfer shrimp to a bowl and set aside, leaving peppers and garlic in the skillet.

Stir wine, clam juice, and lemon juice into the skillet; bring to a boil over medium heat. Add remaining 2 tablespoons butter and remaining 1 ½ tablespoons olive oil; return shrimp to the skillet. Stir in reserved 1 cup pasta water, parsley, cream, pepper flakes, and salt. Add cooked linguine; toss lightly to coat. Simmer scampi over medium-low heat to let linguine absorb some sauce, about 5 minutes; serve hot.

Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside.

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.

Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallot in butter until tender. Remove from pan. Add shrimp. Cook until shrimp turn pink, about 2 to 3 minutes. Remove from pan. Add 2/3 cup chicken broth to pan and bring to a boil. Cook, uncovered, until reduced to 1/4 cup (2 to 3 minutes).

In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth. Stir into reduced chicken broth in the frying pan. Cook and stir until thick and bubbly. Cook 1 minute more. Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. Serve over pasta.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C).

Make the rémoulade: Mix mayonnaise, ponzu, horseradish, relish, garlic, and cayenne together in a bowl. Set aside.

Make the sandwiches: Mix melted butter and garlic together in a small bowl. Place rolls, split-sides up, onto a baking sheet. Brush the insides with garlic butter.

Cook in the preheated oven until toasted, 1 to 3 minutes. Remove from the oven and set aside.

Heat oil in a deep fryer or large saucepan to 360 degrees F (182 degrees C).

Mix flour and Creole seasoning together in a bowl. Place beaten eggs into a second bowl and panko into a third bowl.

Dredge shrimp in flour mixture; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place breaded shrimp, unstacked, onto a plate.

Fry shrimp in batches in the preheated oil until breading is golden brown and meat is opaque, about 2 minutes per side.

Spread rémoulade onto rolls. Top with hot shrimp, then shredded lettuce.

Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.

Heat a large skillet over high heat until very hot. Cook shrimp in a single layer in the hot skillet until the bottoms are browned, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a clean bowl.

Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in the hot skillet until onions are slightly golden and translucent, 2 to 4 minutes. Add garlic and oregano; cook and stir until fragrant, 15 to 30 seconds. Pour white wine into onions; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.

Add crushed tomatoes and lower heat to medium-low. Cook and stir until tomato mixture thickens and flavors blend, 10 to 15 minutes.

Return shrimp to the skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce; season with salt, red pepper flakes, and Aleppo pepper flakes.

Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes.

Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable.

Place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce.

Preheat an outdoor grill for high heat and lightly oil the grate.

Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter.

Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.

Heat canola oil in a large skillet over high heat. Add onion, garlic, and ginger; cook and stir until just fragrant, about 15 seconds. Add shrimp, salt, black pepper, and red pepper flakes; cook and stir until shrimp is slightly pink, about 2 to 4 minutes. Stir in beer, ketchup, and sugar; bring sauce to a boil.

Dissolve cornstarch in water, and stir into boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and no longer transparent in the center, about 2 minutes more. Stir in sesame oil; remove from heat. Sprinkle with green onions and serve.

Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 6 to 8 minutes; drain.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer mushrooms to a bowl; set aside.

Combine shrimp, Champagne, and salt in the same skillet over high heat; cook until liquid just begins to boil. Transfer shrimp to bowl with mushrooms. Add tomatoes and shallots to the skillet; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, 1 to 2 minutes. Return shrimp and mushrooms to the skillet; cook until heated through. Taste; season with salt and black pepper.

Toss pasta, remaining 1/4 cup cream, and parsley together in a large bowl. Spoon shrimp and sauce over pasta; top with Parmesan cheese.

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.

Preheat the oven to 450 degrees F (230 degrees C).

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.

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.

1. To make the sauce. Combine mayo, chili sauce, hot sauce, and lime zest in a bowl. Season with salt.

2. To make the tacos. In a bowl, combine the flour, onion powder, and garlic powder. Dredge the shrimp through the flour to coat. Place on a plate.

3. In a bowl, combine the Panko and sesame seeds. Add the egg to another bowl. Toss the avocado slices with lime juice. Dip the avocado in the egg, then dredge through the Panko crumbs.

4. Heat 3 tablespoons oil in a large skillet over medium heat. Add the avocado slices, in batches if needed, and cook until golden, 1-2 minutes per side. Repeat with the remaining avocado. Season with salt.

5. In the same skillet, heat 1 tablespoon oil over high heat. Add the shrimp and sear until pink on both sides, 3-4 minutes. Remove from the heat and toss with half the sauce.

6. Stuff the greens/cilantro, fried avocado, and shrimp into the warmed tortillas. Serve with the remaining sauce.

1. To make the pesto. In a food processor, combine the basil, arugula, jalapeño, 1 clove of garlic, the nuts, parmesan, and 1/4 cup olive oil. Season with salt. Pulse until a sauce forms, adding 1-2 tablespoons water if needed to thin.

2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1/2 cup of the pasta cooking water. Drain and add the pasta right back into the hot pot.

3. Add the pesto and coconut milk, tossing to combine. Thin the pasta as desired with the reserved pasta cooking water.

4. Meanwhile, make the shrimp. Heat the olive oil in a large skillet over medium heat. Add the butter, shrimp, cajun seasonings, and a big pinch of pepper. Cook on both sides until seared, about 2-3 minutes per side. Stir in the garlic, cook until fragrant. Remove from the heat, stir in the lemon juice.

5. Toss the shrimp with the pasta. Grab a fork and enjoy!

In a medium bowl, sprinkle the shrimp with salt, pepper, and cornstarch, and toss to coat. Set aside to sit for ten minutes at room temperature.

Simply Recipes / Elise Bauer

Heat a large sauté pan or wok (a seasoned cast iron pan or hard anodized aluminum works well, they're relatively stick free and can take the heat) on high heat.

When the pan is very hot (a drop of water instantly sizzles when it hits the pan), swirl in one tablespoon of the cooking oil to coat the pan.

Add the shrimp to the hot pan, spreading them out quickly in a single layer. Let them fry in the pan without moving them, for 30 seconds.

Simply Recipes / Elise Bauer

Flip the shrimp over and let them fry on the other side for another 30 seconds or until they are mostly cooked through. (Do not cook them all the way!)

Use a slotted spoon to scoop the shrimp out of the pan to a bowl.

Simply Recipes / Elise Bauer

Return the pan to the burner and lower the heat to medium. Add a little more oil if the pan needs it. Add the beaten eggs and stir them quickly to scramble them while they cook.

When the eggs are not quite cooked through, still a bit runny, transfer them from the pan to the bowl with the cooked shrimp.

Simply Recipes / Elise Bauer

Clean out the pan or wok with paper towels and return it to the burner. Heat the pan on high and when it is hot, swirl in the remaining tablespoon or two of oil. When the oil is shimmering hot (almost smoking), add the green onions and sauté for 15 seconds.

Simply Recipes / Elise Bauer

Then add the leftover cooked rice to the pan and stir with the green onions to mix well.

Spread the rice onion mixture over the surface of the pan and let it fry, without moving it. You should hear the rice sizzle. Cook for about 1 to 2 minutes.

Use a spatula to turn over the rice, and spread it over the pan again. Let cook for a minute longer.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Sprinkle soy sauce on the rice and stir to combine.

Add the carrots, peas, shrimp, eggs, and sesame oil, stirring to combine well.

Heat everything until sizzling hot. Add more soy sauce to taste.

Did you enjoy this recipe? Let us know with a rating and review!

Simply Recipes / Elise Bauer

Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.

Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.

Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.

Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.

In a small bowl, whisk together the paprika through chipotle powder. In a larger bowl, toss shrimp with oil and then add the spices. Stir with a large spoon until evenly coated.

Cover and refrigerate for 30 minutes or up to overnight.

When ready to grill the shrimp, preheat a gas or charcoal grill for 15 to 20 minutes to high heat. If your grill has a thermometer, make sure it reads at least 500°F.

Add all the dressing ingredients except the salt to the bowl of a mini chopper or a blender. Pulse 3 to 5 times until the ingredients are broken down a bit, and then blend on high to create a creamy consistency. (The dressing may be made up to two days ahead and stored in the refrigerator.) Taste, and add salt as needed.

In a small bowl, toss black beans with two teaspoons oil and salt and pepper to taste.

Shake off excess marinade and thread the shrimp into two metal skewers. Using two skewers makes the shrimp easy to flip on a very hot grill.

When your gas or charcoal grill is hot, use tongs to oil the grill grates with a small folded piece of paper towel dipped in oil.

Place the skewers on the grill. Using tongs, press down gently on the skewers to encourage pretty grill marks and awesome charred flavor.

Flip the skewers after about 3 minutes and finish cooking on the other side for 1 to 3 minutes, or until the shrimp are opaque almost all the way through. They will continue cooking for a few minutes after they’re off the grill.

Divide the rice between four bowls, then top each bowl with black beans, corn, tomatoes, radishes, romaine, avocado, and shrimp.

Serve with small bowls of limes, chopped chilies, and chopped cilantro.

Gather all ingredients.

Whisk olive oil, parsley, lemon juice, hot pepper sauce, garlic, tomato paste, oregano, salt, and black pepper together in a mixing bowl. Reserve a small amount for basting later.

Pour remaining marinade into a large resealable plastic bag; add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate shrimp in the refrigerator for 2 hours.

Preheat a grill to medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.

Lightly oil the grill grate. Cook shrimp until opaque, about 5 minutes per side, basting frequently with reserved marinade.

Enjoy!

Gather ingredients.

Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.

Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat.

Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes.

Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.

Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon.

Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer.

Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.

Serve hot and enjoy!

Gather all ingredients. Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat.

Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.

Season shrimp with salt and cayenne pepper. Add lemon juice, toss to combine, and set aside to marinate.

Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.

Add bacon to the same skillet. Cook over medium-high heat until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.

Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.

Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.

Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.

Pour the roux over the sausage, shrimp, and vegetables.

Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.

Just before serving, mix Cheddar cheese into grits; stir until cheese is melted and grits are creamy and light yellow.

Spoon grits onto plates and serve shrimp mixture over top.

Serve and enjoy!

Gather the ingredients.

Cook bacon in a large skillet over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Transfer bacon to a dish; reserve drippings in the skillet.

Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.

Combine 4 cups water, butter, and 1 teaspoon salt in a pot; bring to a boil. Whisk in grits; bring to a simmer, reduce heat to low, and cook until creamy, 20 to 25 minutes. Off heat, stir in Cheddar cheese.

Season shrimp with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper in a large bowl.

Heat bacon drippings in the skillet over high heat. Add shrimp; cook 1 minute. Flip shrimp; add jalapeño and cook until fragrant, about 30 seconds.

Stir cream mixture, bacon, green onion, and garlic into shrimp mixture; cook and stir until shrimp cooked through, 3 to 4 minutes, adding water as necessary to thin sauce. Off heat, stir in parsley.

Ladle grits into a bowl; top with shrimp and sauce.

Gather all ingredients.

Mix flour, salt, and pepper in a medium bowl. Beat eggs in a second medium bowl until frothy. Place bread crumbs in a third bowl.

Dredge shrimp in the flour mixture, then shake off excess.

Dip shrimp into beaten eggs.

Then press shrimp into bread crumbs, turning to coat both sides.

Heat 2 inches oil in a large, heavy pot to 350 degrees F (175 degrees C). Deep-fry shrimp in batches in the hot oil until cooked through, about 1 minute. Use tongs to transfer shrimp to a paper towel-lined plate to drain. Repeat to cook remaining shrimp.

Arrange shrimp on a platter to serve.

Whisk together the chicken stock, garlic, soy sauce, and cornstarch in a small bowl. Set aside.

Whisk again right before adding to the skillet to ensure the corn starch is not settled on the bottom.

Simply Recipes / Nick Evans

In a large skillet or wok over medium heat, add olive oil and mushrooms. Cook until the mushrooms soften and turn brown in spots around the edges, about 8 minutes.

Simply Recipes / Nick Evans

Once the mushrooms are cooked to your liking, add the shrimp to the skillet. If the skillet is very dry, add a fresh drizzle of oil to it to ensure the shrimp doesn’t stick. Cook, stirring constantly, until shrimp are cooked through and no longer translucent, 2-3 minutes.

Simply Recipes / Nick Evans

Once shrimp are cooked, add all the stir fry sauce to the skillet and stir to combine. The finished sauce should just coat the stir fry ingredients, almost like a thin gravy. If the sauce thickens too much, stir in extra water by the tablespoon. If the sauce is too thin, let it simmer for 1-2 minutes and it will thicken. Lastly, stir in the chopped scallions.

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Serve the shrimp stir fry spooned over cooked white rice garnished with sesame seeds.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Nick Evans

Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl. Set aside.

Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Working in batches, cook the shrimp until they are lightly browned on the outside and no longer transparent in the center, about 3 to 5 minutes.

Transfer shrimp to paper towels to drain.

Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp; toss gently to coat.

Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with chopped green onion.

For the spice blend: Whisk paprika, thyme, oregano, cayenne, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.

For the étouffée: Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from the bowl. Season shrimp with salt and 1 teaspoon spice blend; toss to coat.

Heat oil in a large heavy skillet over high heat until oil is smoking. Cook shrimp in hot oil without stirring for 1 minute; stir, and cook 1 minute more.

Transfer shrimp to a large bowl. Let stand until juice collects in the bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary. Set aside.

Melt butter in the same skillet over medium heat until butter begins to turn tan at the edges. Sauté onion, bell pepper, and celery in hot butter until softened, about 5 minutes. Stir in remaining spice blend.

Sprinkle flour into vegetable mixture and sauté until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on the bottom of the pan, about 3 minutes. Whisk in chicken stock mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire and hot sauce. Season with salt to taste.

Stir shrimp into étouffée sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.

Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.

Gather the ingredients. Preheat a grill for medium heat.

Crush garlic and salt together in a small bowl with a fork.

Mix in paprika and cayenne. Stir in olive oil and lemon juice to form a paste.

Combine garlic paste and shrimp in a large bowl and toss until shrimp are evenly coated.

Lightly oil the grill grate. Grill shrimp until opaque, 2 to 3 minutes per side.

Transfer to a serving dish, garnish with lemon wedges, and serve.

Gather all ingredients.

Melt butter in a 2-quart saucepan over medium heat; stir in onion, green pepper, celery, and garlic. Cook and stir until onion has softened and bell pepper is tender, about 5 to 7 minutes.

Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, water, Worcestershire sauce, chili powder, Cajun seasoning, and hot pepper sauce. Bring to a boil, stirring frequently.

Stir in shrimp, lemon juice, and fresh thyme; cook until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes.

Whisk paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended.

Stir in shrimp and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.

Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.

Remove shrimp from marinade, drain excess, and discard marinade.

Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

Peel shrimp and place into a mixing bowl; set shrimp shells aside in a saucepan.

Drizzle vegetable oil over shrimp and season with black pepper, smoked paprika, cayenne pepper, and seafood seasoning. Mix shrimp to coat with spices and cover bowl with plastic wrap; refrigerate shrimp to absorb flavors, at least 1 hour.

Place reserved shrimp shells in saucepan over medium-high heat with 1 tablespoon butter; cook and stir until shells are pink and fragrant, 1 to 2 minutes. Pour in chicken stock, bring to a boil, and reduce heat to low; simmer until shrimp shells have given off their flavor, 20 to 30 minutes.

Strain shrimp stock through a fine mesh strainer into a bowl and add lemon juice, Worcestershire sauce, and hot sauce. Stir to combine.

Place a large skillet over high heat until pan is very hot; sear shrimp in the very hot, dry pan until shrimp are browned, about 1 minute per side.

Stir 3 tablespoons cold butter, garlic, and minced rosemary into shrimp; cook and stir until shrimp are opaque in the middle and garlic is fragrant, 1 minute. Pour in shrimp stock.

Transfer shrimp from skillet to a bowl, using a slotted spoon; reserve sauce in skillet. Bring sauce to a boil and cook until reduced slightly, about 5 minutes. Adjust seasoning to taste. Return shrimp to pan, reduce heat to low, and warm through, about 1 minute. Serve shrimp drizzled with pan sauce; garnish with a rosemary sprig.

Gather all ingredients.

Mix onion with lime juice in a small bowl and allow to stand for 10 minutes.

Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a medium bowl until thoroughly combined.

Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture.

Gently fold in avocados. Stir in onion mixture. Cover and chill thoroughly, at least 1 hour.

Enjoy!

Wash shrimp well and submerge in cold water in a bowl; set shrimp aside.

Place cornstarch, garlic powder, salt, and black pepper in a large plastic bowl with a tight-fitting lid, close the lid, and shake several times to mix. Place half the wet shrimp into the container, cover, and shake to coat the shrimp with the cornstarch mixture. Remove shrimp to a platter and repeat with remaining shrimp.

Heat canola oil in a large skillet over medium heat until the oil is hot and shimmering but not smoking. Tap excess cornstarch from the shrimp and pan-fry in batches until shrimp are opaque inside and brown and crisp outside, 2 to 3 minutes per side. Drain cooked shrimp on paper towels while you fry the remaining shrimp.

Clean skillet and pour in honey; bring to a boil over medium heat and stir in orange zest, lemon juice, and cayenne pepper. Serve hot shrimp on a serving platter drizzled with honey sauce to taste.

Gather all ingredients.

Place shrimp in a bowl and season with salt, pepper, and garlic powder.

Mix flour and paprika together in a shallow bowl. Place eggs in a second bowl and panko in a third bowl.

Heat oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into flour mixture, then into egg, and finally into panko crumbs to coat.

Fry a few shrimp at a time in the hot oil until golden brown, about 5 minutes.

Remove with a slotted spoon and drain on paper towels before serving.

Serve and enjoy!

Gather all ingredients.

Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.

Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.

Add garlic and red pepper flakes; cook and stir for 1 minute.

Stir in lemon juice, caper brine, 1 piece of butter, and 1/2 of the parsley; cook until butter has melted, about 1 minute.

Reduce heat to low and stir in remaining 3 pieces butter. Cook and stir until butter has melted, sauce is thick, and shrimp are pink and opaque, 2 to 3 minutes.

Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water, 1 teaspoon at a time, if too thick, about 2 minutes.

Season with salt to taste; serve shrimp topped with the pan sauce and remaining parsley. Enjoy!

In a bowl, whisk the mayonnaise, chili garlic sauce, and sriracha together until blended. Store up to two days in the refrigerator until ready to use.

In a separate bowl, marinate the shrimp in the buttermilk for 20 minutes.

Combine the flour, cornstarch, salt, and pepper in a medium bowl.

Set a cooling rack on top of a sheet pan on which to place the breaded shrimp prior to frying (this helps achieve a crispy coating on the shrimp).

Set up a draining station as well by lining another sheet pan with a thick layer of paper towels. (Or, if you have another cooling rack to set over the sheet pan, that’s even better!)

Set the oven to 200°F.

While the oil heats, drain the buttermilk and toss the shrimp, in batches, in the flour mixture. Shake off any excess flour and arrange the shrimp on the cooling rack to “dry out” while you’re heating your frying oil.

Place a thermometer in a wide, deep pot, such as a Dutch oven, and add the oil. Heat over medium-high heat until the oil reaches 350°F. (This will take about 20 minutes.)

Add a handful of the shrimp to the hot oil, and after a minute of frying, use a slotted spoon to stir and separate the shrimp; they like to stick together. Fry for 4 to 4 1/2 minutes, or until the shrimp are golden brown.

Remove the shrimp from the oil with a slotted spoon and place them on your draining rack/pan. Place the cooked shrimp in the warm oven.

Continue frying the remaining shrimp in batches. Remember to let the oil come back up to 350°F in between batches.

Once all of the shrimp has been fried, toss it all in 1 cup of the sauce. Reserve the remaining sauce for drizzling on top of the tacos.

Fill the warmed tortillas with a handful of shredded cabbage, then top the cabbage with the shrimp, then more sauce (if desired). Garnish the tacos with sliced radishes, jalapeños, green onions, and the chopped cilantro, then serve.

These tacos are best enjoyed right away.

Did you love this recipe? Let us know with a rating and review!

Simply Recipes / Marta Rivera

In a medium bowl, use a wooden spoon to toss shrimp with kosher salt and ground turmeric until combined. Keep covered with plastic wrap or foil in the fridge while you prepare the spice paste.

In a small skillet over medium heat, add 1 teaspoon canola oil. Wait 1 minute, add the chiles, and use tongs to turn them every 30 seconds. Toast chiles until aromatic and softened, about 1 1/2 to 2 minutes. Remove chiles from the pan and set aside.

Reduce the heat to medium-low. Add the coconut powder and stir occasionally until toasted all over and light golden brown, about 2 minutes. Remove from the heat and set aside. Wipe the skillet clean.

Karishma Pradhan / Simply Recipes

Karishma Pradhan / Simply Recipes

Wear gloves and use scissors to remove the stem, squeeze out the seeds, and remove the membrane of the chile.

Roughly chop the chiles, then place them into a small spice grinder or food processor and grind into a powder the texture of finely crushed chile flakes.

Avoid inhaling while grinding, as it can irritate your nose and throat and cause a lot of sneezing!

Measure out 1 1/2 teaspoons chili powder for a mild spice/heat and 1 tablespoon for medium spice/heat. (Any remaining chili powder can be kept in the fridge up to 1 week and sprinkled on dishes as a condiment).

Karishma Pradhan / Simply Recipes

Karishma Pradhan / Simply Recipes

Place the chili powder, coconut powder, coriander seeds, garlic, shallot, tamarind paste, and water in a small food processor. Grind until smooth (it’s okay to have a few residual minced pieces of garlic, but otherwise the texture should be quite homogeneous).

Karishma Pradhan / Simply Recipes

Karishma Pradhan / Simply Recipes

Set the cleaned skillet to medium heat and add 2 tablespoons canola oil. Add the paste in and cook, 1 1/2 to 2 minutes or until the color slightly darkens from orange to burnt orange. The paste should have thickened slightly and begun lightly sticking to the pan. Remove the paste and let cool to room temperature, about 20 minutes.

Karishma Pradhan / Simply Recipes

Meanwhile, pre-heat a gas grill on direct, medium-high heat (aim for 400°F to 450°F). If using wooden skewers, soak them in a bowl of water for at least 20 minutes.

Remove the bowl of shrimp from the fridge and use a wooden spoon to stir in the paste until evenly coated.

Karishma Pradhan / Simply Recipes

Thread shrimp onto skewers, leaving at least 1/2-inch of space between each piece.

Karishma Pradhan / Simply Recipes

Dip a paper towel in a bit of canola oil until soaked, then use tongs to rub the oil onto the grill grates.

Place the skewers on the grill. Cook for 2 minutes, or until shrimp are seared on the bottom. With tongs, flip the skewers, and cook for another 2 to 3 minutes or until shrimp are opaque and fully cooked. Remove from the grill using tongs and transfer to a serving plate.

Karishma Pradhan / Simply Recipes

Garnish the shrimp with cilantro and serve immediately with lemon wedges on the side.

Did you love this recipe? Let us know with a rating and review!

Karishma Pradhan / Simply Recipes

Whisk the salt, sugar, and water until the salt and sugar dissolve. Add the ice and the shrimp, and let sit for 30 minutes (no longer). Remove the shrimp from the brine.

Prepare grill on high, direct heat (if grilling) or preheat the oven to 400°F. If grilling and using thin bamboo or wood skewers, soak them in water first for 30 minutes.

Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Stir the shrimp into the lime chipotle mixture; make sure each piece is well coated.

Spread the bacon pieces out over several layers of paper towels on a microwave-safe plate. Cover with another layer of paper towel. Microwave on high until the bacon fat begins to melt but the bacon is still somewhat pliable, about 1 1/2 to 2 minutes.

Working one at a time, wrap a half piece of partially cooked bacon around each piece of shrimp.

If you are grilling, thread the shrimp onto skewers.

If you are using the oven, secure each piece of bacon onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a foil-lined baking pan. Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.

Grill uncovered for 3 minutes on each side (less or more time depending on the heat of your grill), or bake in the 400°F oven for 8 to 11 minutes, or until the bacon is lightly browned and the shrimp is cooked through.

Fill a large pot with water and salt it generously. Set it over high heat and bring to a boil.

When the salted water is at a rolling boil, add the pasta. Cook the pasta according to the package instructions, until it is just 1 minute shy of al dente, very nearly cooked but slightly too firm in the center, about 10 minutes.

Drain the pasta in a colander, reserving 1 cup of pasta water to add to the shrimp and asparagus.

Alison Bickel / Simply Recipes

While the pasta is cooking, start cooking the other ingredients.

In a Dutch oven over medium-high heat, add the olive oil. When the oil is hot, add the onions and cook, stirring frequently, until it begins to soften, about 3 minutes. Add the shrimp, asparagus, and garlic. Increase the heat on the stove to high, and cook, stirring occasionally, until the side of the shrimp have just turned pink, about 4 minutes. Season with the salt and pepper.

Reduce the heat to medium and add the white wine and 2 tablespoons of the butter to the pan. Bring the sauce to a simmer and cook for about 2 minutes. Add the lemon juice to the pan. Season with additional salt and pepper, to taste. Continue to cook until the asparagus is just tender and the widest part of the shrimp has turned from translucent to opaque, about 2 minutes.

Alison Bickel / Simply Recipes

Alison Bickel / Simply Recipes

Alison Bickel / Simply Recipes

Add the drained pasta to the pan with 1/2 cup of the reserved pasta water and the remaining 1 tablespoon of butter. Cook, stirring occasionally and using tongs to coat the pasta with all of the ingredients in the pan. Stir, until the pasta is tender but still firm in the center, 1 to 2 minutes.

You can add more of the pasta water if the pan gets dry before the pasta is done; you should end up with a slick of sauce coating all of the ingredients. Taste and adjust with more salt and pepper to taste.

Alison Bickel / Simply Recipes

Portion the pasta onto four plates. Top each one with Parmesan and parsley. Serve with a lemon wedge on the side.

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Alison Bickel / Simply Recipes

Arrange a rack in the middle of the oven. Preheat the oven to 400°F.

Bring a large pot of salted water to a boil over medium-high heat. Add the rice and continue to boil until tender, about 30 minutes. Drain the rice well through a fine-mesh strainer, return the rice to the now-empty pot off the heat, cover, and let steam for 10 minutes.

While the rice is boiling, make the hot honey. In a small saucepan set over medium-low heat add the honey and red pepper flakes. Heat the hot honey, stirring occasionally, until just warmed through, about 5 minutes. Set aside to infuse while you roast the broccoli.

Place the broccoli on an unlined rimmed baking sheet. Drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Toss to coat and spread broccoli out into an even layer. Roast for 10 minutes.

Meanwhile, in a small bowl, using a whisk, combine 2 tablespoons hot honey, remaining 1 tablespoon olive oil, and the minced garlic.

Season the shrimp with the remaining 1/2 teaspoon kosher salt and the remaining 1/4 teaspoon freshly ground black pepper.

Add the shrimp to the baking sheet, drizzle with the hot honey mixture, and toss to combine with the broccoli. Spread out into an even layer and return to the oven. Continue to roast, stirring both the broccoli and shrimp halfway through, until the shrimp are pink and just opaque and the broccoli is tender and charred in spots, 6 to 8 minutes more.

Drizzle the remaining 1 tablespoon of hot honey over the shrimp and broccoli before serving over rice. Garnish with additional red pepper flakes and a squeeze of lime juice, if desired.

In a small bowl, add the chopped onion and cover with cold water and an ice cube. Allow onion to sit in water for at least 5 minutes to let the flavor mellow. Afterward, drain from water, pat dry with a paper towel, and set aside.

Meanwhile, fill a medium bowl with ice water for shocking the cooked shrimp. Set aside.

Fill a medium saucepan with salted water and bring to a boil over high heat. Lower the heat to a simmer and add the shrimp. Cook until shrimp are completely pink and firm to the touch, 5-7 minutes.

Transfer to the bowl of ice water and let sit until cool enough to handle. Peel and, if necessary, devein. Then pat dry and transfer to a cutting board.

Be sure to pat the shrimp dry; if they are wet, they won’t mix into the butter properly.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Chop the shrimp very finely until it’s nearly a paste.

You can use a food processor to do this.

Simply Recipes / Alison Bickel

In a large bowl, beat the butter with a wooden spoon until smooth.

Simply Recipes / Alison Bickel

Add the chopped shrimp and remaining 1 teaspoon salt, lemon zest and juice, Worcestershire sauce, herbs, pepper, and celery seed.

Mash with the back of a fork (or continue using the wooden spoon) until all of the ingredients are well distributed.

Simply Recipes / Alison Bickel

Serve immediately with saltines (or any light, crisp cracker), or refrigerate in an airtight container for up to 1 week. Let come to room temperature at least 30 minutes before serving; when pliable, re-beat until spreadable and creamy.

Shrimp butter can be made ahead and frozen for up to 1 month. To store, spoon the butter onto a sheet of plastic wrap and roll into a log.

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Simply Recipes / Alison Bickel

Add the clam juice to 4 cups of water in a pot, heat until steamy. Do not let it boil.

In separate pot (thick-bottomed), heat 2 tablespoons butter over medium heat, and sauté the minced shallots for 2-3 minutes, until just translucent.

Simply Recipes / Ciara Kehoe

Cook, stirring, for 2-3 minutes, until all the grains are well-coated in butter and are beginning to toast.

Simply Recipes / Ciara Kehoe

Increase the heat to high and add the white wine. With a wooden spoon, stir the rice vigorously. Once the wine boils, turn the heat down until the wine is just simmering gently.

Stir almost constantly. You are doing this to agitate the rice, which releases its starch and creates the creamy sauce you want in a risotto.

Simply Recipes / Ciara Kehoe

When the wine is almost cooked away – under no circumstances should you let the rice sizzle on the bottom of the pot – pour in 2 ladles of the hot clam broth/water mixture. Stir well to combine, and add a healthy pinch of salt.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Stirring almost constantly, let this liquid reduce until it is almost gone, then add another ladle of broth.

Continue this until the sauce coats the back of a spoon. Taste the spoon and see if the risotto needs salt. If so, add a small pinch.

This much risotto rice should need about 4 to 5 cups of liquid total (including the wine) to come together, so start tasting the rice at the 3rd cup. If it is almost there – firm in the center but translucent on the outside, and fully surrounded with a creamy sauce – add one more cup of broth, stir well, and taste one more time for salt. (If not, you have old rice and you’ll need to go one more cup and let it cook away.)

Now add in the shrimp, parsley, and remaining 1 tablespoon butter. Stir constantly until this last cup of broth you added is about half gone: Remember you want this risotto to be loose and creamy.

Right before you serve, add in the lemon zest and serve at once. Best served with bowls and spoons rather than plates and forks.

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Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Stir together the soy sauce, sugar, rice vinegar, fish sauce, and Sriracha in a small bowl and set aside.

Place the shrimp in a medium bowl. Add the salt and pepper and toss to coat.

Heat the oil in a large skillet over medium-high heat. When the oil shimmers, add the shrimp in an even layer and cook until lightly browned on both sides but not fully cooked through, about 2 minutes total. Transfer the shrimp to a large plate and set aside. Reserve the oil in the skillet.

Return the skillet to medium-high heat. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add the soy sauce mixture and cook, stirring often, until reduced by about half and thickened, about 2 minutes.

Add the snow peas and bok choy and cook, stirring often, until the bok choy is crisp-tender, about 1 minute. Reduce the heat to low, add the butter, and cook, stirring constantly, until the butter melts. Add the shrimp and stir until coated in sauce and cooked through, about 1 minute.

Remove from the heat and top with cilantro, if using. Serve over rice with lime wedges and more Sriracha, if desired.

This dish is best served immediately, but you can refrigerate leftovers in an airtight container for up to 2 days. Reheat over medium heat in a skillet or heat individual servings in the microwave until warmed through.

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Fry the bacon in a large sauté pan on medium heat until crispy. Remove the bacon and chop. Pour off all but about 3 tablespoons of the fat. Turn off the heat.

Bring the water to a boil in a medium pot. Add the salt. Slowly pour the grits into the boiling water while you stir with a wooden spoon. Stir and pour gradually so you don't get any lumps. When all the grits are incorporated, turn the heat down to a low simmer and cook the grits, stirring often, for 35 minutes.

Reserve about 1/3 of the shrimp whole and cut the rest into 3 to 4 pieces each. Set aside.

When the grits have cooked for 30 minutes, heat the sauté pan on medium high. When the bacon fat is hot, sauté the onion and green pepper over medium-high heat until soft, about 4 minutes.

Add the bacon, garlic cloves and shrimp and toss to combine. Let this cook another minute.

Add the chicken stock and let this boil down for 5 minutes.

Meanwhile, stir the cheddar cheese and butter into the grits. The dish might not need any more salt, but add some if you'd like.

To serve, spoon out some grits in individual bowls. Add to the shrimp the green onions, parsley and lemon juice to taste. Add salt if it needs it. Spoon some shrimp over the grits and make sure at least one whole shrimp is on everyone's plate. Serve at once.

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Preheat oven to 400˚F.

In a small saucepan over low heat, add the butter and garlic. Cook until the butter is melted and the garlic is fragrant, 3-4 minutes. Be careful not to let the butter brown. Remove from heat and stir in parsley, lemon zest, and lemon juice. Set aside for later use.

Lay out asparagus on a baking sheet. Drizzle with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and roast for 7 minutes. The asparagus will continue to cook after you’ve added the shrimp.

Toss shrimp with the chili powder and the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

After asparagus has roasted for 7 minutes, move them to one side of the sheet pan and add shrimp to the second half in a single layer. Return to oven and roast for another 7 minutes. It’s okay if some of the asparagus overlap.

The sheet pan is done when the shrimp have turned a light pink color and are firm in texture. The asparagus should be browned on the edges and fork tender.

Carefully remove the asparagus from the sheet pan and chop into 3-4 pieces. Place back onto the sheet pan with the shrimp and coat everything lightly with half the garlic butter sauce.

Serve asparagus and shrimp over thin spaghetti with the remaining garlic butter sauce and fresh parsley.

Prepare your grill for direct high heat, with one side of the grill as a cool side with no coals or flame.

While the grill is heating, thread the pre-soaked skewers through the shrimp. Start at the tail and push the skewers through the middle and end of the shrimp. Brush shrimp with olive oil and sprinkle with salt.

Place butter and garlic in a microwave-safe bowl and heat in microwave until the butter has melted and is hot. (If you don't have a microwave you can also just melt the butter with the garlic in a small saucepan on the stovetop.)

Arrange skewers on grill so that the shrimp are over the coals or flame and the exposed bamboo skewer ends are over the cool side of the grill. Grill for about 2 minutes on each side.

As soon as the shrimp are done, remove from grill and place in a serving dish. Baste generously with melted garlic butter. Sprinkle with chives to serve!

Serve immediately.

In a large saucepan, combine the celery, half the red onion, half the lemon slices, a large pinch of salt, and the water. Bring to a boil, cover, and reduce the heat to low. Simmer for 5 minutes.

Add the shrimp, and immediately remove the pan from the heat and cover again. Set aside for 5 minutes, or until the shrimp are pink.

Simply Recipes / Prerna Singh

Trim the fronds from the fennel (save a handful). Cut the bulb in half again through the root. Set the pieces, cut sides down, and slice the fennel as thinly as possible (you can use a very sharp knife or a mandoline for this).

Simply Recipes / Prerna Singh

In a 1-quart canning jar or crock, layer the cooked shrimp, remaining lemon slices, remaining red onion, sliced fennel, and a few fennel fronds, thyme sprigs, garlic, capers, and mustard seeds. (Discard the cooking liquid.)

Simply Recipes / Prerna Singh

Combine the vinegar and oil in a measuring cup; it's fine if they separate. Pour the vinegar and oil into the jar to cover the shrimp. If the liquid doesn’t quite cover the shrimp, add more olive oil to cover.

Seal the jar tightly and refrigerate for at least one day or up to three days.

Remove the jar from the refrigerator 30 minutes before you plan to serve the shrimp. The olive oil may congeal in the refrigerator and will liquefy at room temperature.

Carefully spoon the mixture into a big bowl. Serve with toothpicks on the side or in individual stemmed glasses as an appetizer or first course.

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Simply Recipes / Prerna Singh

Melt 3 tablespoons of the butter in a large cast-iron skillet over medium-high heat, stirring occasionally, until the foam subsides and the butter starts to smell nutty, about 4 minutes.

Add the bay leaves (if using), garlic, Creole seasoning, and pepper. Cook, stirring constantly, until fragrant, about 1 minute. Add the broth, Worcestershire sauce, and lemon juice. Bring to a vigorous simmer.

Simmer, stirring occasionally, until the sauce reduces to about 2/3 cup and coats the back of a spoon, 6 to 8 minutes.

Add the shrimp to the skillet and reduce the heat to medium. Cover and cook, stirring often, until shrimp are pink and just cooked through, about 4 minutes.

Turn off the heat and stir in the remaining 5 tablespoons of butter until melted, 1 to 2 minutes. Garnish with parsley and serve with bread to soak up the sauce.

Shrimp does not reheat well, so we do not recommend saving leftovers for more than 1 day.

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If you don't already have prepared stock, pour 2 quarts of water into a pot and add all the shrimp stock ingredients. Bring to a boil, drop the heat down and simmer the stock gently for 45 minutes. Strain through a fine-meshed sieve into another pot set over low heat.

You will only need about 2 cups of stock for this recipe. Use the leftover stock for soup, risotto, etc. It will last in the fridge for a week or frozen for up to three months.

Heat the vegetable oil or lard in a heavy pot over medium heat for 1 to 2 minutes. Stir in the flour, making sure there are no clumps. Let this cook, stirring often, until it turns a very brown, about 10 minutes or so.

Elise Bauer

Add the celery, green pepper, jalapeño and onion, mix well and cook over medium heat for 4 minutes, stirring occasionally. Add the garlic and cook another 2 minutes.

Elise Bauer

Measure out 2 cups of the shrimp stock and slowly add it a little at a time, stirring constantly so it incorporates. The roux will absorb the stock and seize up at first, then it will loosen. Add additional stock as needed to make a sauce about the thickness of syrup.

Elise Bauer

Elise Bauer

Add the Cajun seasoning, celery seed and paprika and mix well. Add salt to taste, then mix in the shrimp. Cover the pot, turn the heat to its lowest setting and cook for 10 minutes.

Elise Bauer

Add the green onions and hot sauce to taste. Serve over white rice with a cold beer or lemonade.

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Elise Bauer

Whisk together the oil, vinegar, chopped green onion and salt in a medium bowl. Add the shrimp and toss to coat with the dressing.

Arrange leaves of lettuce on individual plates. Cut two of the avocados in half and remove pits. (See How to Peel and Cut an Avocado.) With a spoon, carefully scoop out avocado halves from their skins in one piece. Place avocado half on plate with lettuce.

Peel and chop the remaining avocado and mix it with the shrimp.

Spoon shrimp mixture onto avocado. Sprinkle with nuts and/or cilantro if using.

Serve with lemon slices for garnish.

Finely chop 3 of the garlic cloves and place in a medium bowl with the shrimp, 2 tablespoons of the oil, and the salt; toss to coat. Let sit at room temperature for about 10 minutes while you prepare the rest of the dish.

While the shrimp sit, thinly slice the remaining 4 garlic cloves.

Heat the remaining 6 tablespoons of oil in a large skillet over medium heat. Add the sliced garlic and paprika and cook, stirring occasionally, until sizzling and the garlic starts to turn lightly golden, 4 to 5 minutes. If the garlic is cooking too fast, decrease the heat to medium-low. You don’t want it to burn.

Add the marinated shrimp to the skillet along with any liquid and increase the heat to medium-high. Cook, tossing and stirring constantly, just until the shrimp are opaque, about 3 minutes.

Add the parsley, if using, and sherry vinegar and toss to combine. Serve immediately with crusty bread to sop up the “sauce.”

This dish is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to a day. Reheat gently so the shrimp doesn’t end up overcooked.

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Sauce: Pulse all the sauce ingredients in a food processor or blender until mostly smooth. Add water if needed to thin.

Slaw: Toss some of the sauce (not all) with the cabbage. We’ll use the leftover sauce to top the tacos.

Shrimp: Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. Heat a drizzle of oil a large skillet over medium high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.

Assembly: For the prettiest and easiest-to-eat assembly, go in this order: smashed avocado, slaw, and shrimp. Finish with Cotjia cheese, lime wedges, and extra sauce.

Make shallot crispies (optional): Heat the oil over medium heat in a large wide skillet. Add the shallots; sauté until golden, 5-10 minutes. Add panko and mix with the shallots in the pan; sauté another couple of minutes until the whole mixture is golden. Transfer to a small bowl. Toss with the herbs and a pinch of salt.

Start the curry: Wipe the pan out. Turn the heat back on to medium. Add the oil, curry paste, garlic, ginger, and veggies; let it cook for a few minutes. Add coconut milk; simmer until the sauce has thickened slightly and veggies are starting to get tender, about 5 minutes.

Add shrimp: Place the shrimp on top of the gently bubbling curry. The shrimp will basically just steam / poach in the liquid! Easy. After 2-3 minutes, flip the shrimp so they can finish cooking on the other side. When they’re done they’ll start to curl and be fully opaque – in this picture they’re about half done.

Season: Stir in the fish sauce and brown sugar. Taste and adjust – make it more spicy with chili crisp, more salty with fish sauce, etc.

You’re Done! Yum. Scoop the curry over some rice, and top with a little sprinkle of the shallot crispies (OMG).

Cucumbers: Toss together all the cucumber ingredients. Set aside.

Sauce: Blend sauce ingredients together until mostly smooth. But don’t overblend! See notes.

Rice: Cook rice according to package directions. Stir in cilantro and salt to taste (+ add lime juice, or the juice of the zested orange, if you want some citrus goodness in there).

Shrimp: Heat the oil over medium high heat. Add the shrimp and sauté for 2 minutes on each side, sprinkling with the cumin, plus some salt and pepper.

Finish: Add the sauce and simmer for another 5 minutes or so. Serve shrimp over rice, with a salad or some fresh zippy cucumbers.

Heat a sauté pan on high heat then reduce to medium high heat. Swirl the butter and olive oil into the pan. After the butter melts it will foam up a bit then subside. If using unsalted butter, sprinkle a little salt in the pan. Stir in the slivered garlic and red pepper flakes.

Sauté the garlic for just a minute, until it begins to brown lightly on the edges, then add the shrimp.

Add the wine and stir to coat the shrimp.

Move the shrimp, so they are in an even layer in the pan. Increase the heat to high and boil the wine for about two minutes.

Stir the shrimp and arrange them so you turn them over to cook on the other side. Continue to cook on high heat for another minute.

Remove the pan from the heat. Sprinkle the shrimp with parsley, lemon juice, and black pepper, and toss to combine.

Serve as is, or with crusty bread, over pasta, or over rice (for a gluten-free version).

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Marinate the Shrimp: Place the shrimp, garlic, 1 tablespoon olive oil, salt, and lemon zest in a bowl or plastic bag. Mix it all together so the shrimp is coated with all that flavor goodness. Stick it back in the fridge to let it marinate while you make the risotto (for about 1 hour, if you can).

Make the Risotto: In a large non-stick skillet over medium heat, melt the butter. Add the garlic or shallots and saute for a minute or two, until soft and fragrant.

Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles. Add the broth, 1/2 cup at a time, and simmer/stir after each addition until the rice is soft and creamy.

When the risotto is done, add the Parmesan and stir until incorporated. Add truffle oil if you want (omg it’s so good). Salt + pepp to taste.

Make the Pesto Shrimp: Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat (I use nonstick for this). Add the shrimp and cook for 2-3 minutes on each side, depending on their size. Brush the cooked shrimp with the pesto for the last 60 seconds or so of cooking.

Serve risotto topped with those juicy pesto shrimp. Speckle some chopped fresh tomatoes around in there and top with herbs or something delicate and green (I used microgreens in the photo). Salt, pepper, a little more lemon juice and you’re in a very happy place.

In a medium bowl, combine the chili sauce, ketchup, horseradish, Worcestershire sauce, lemon juice, Tabasco, minced garlic, and cilantro. Refrigerate until ready to serve.

Simply Recipes / Annika Panikker

Have a large bowl of ice water ready and set near the sink.

To an 8-quart pot of water, add the Old Bay, lemon, garlic powder, garlic, chili powder, and salt. Bring to a boil. Add the shrimp to the pot. When the water returns to a boil, the shrimp should be done. The shrimp should be bright pink.

Simply Recipes / Annika Panikker

Immediately, drain and place the shrimp into the ice bath to cool for 2 minutes. Peel the shrimp (leaving the tails on). Drain and serve with the cocktail sauce on the side.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Butter Sauce: Melt your butter in a saucepan over medium low heat. Add the garlic and just let it hang out over gentle, low heat to infuse all the garlic flavor into the butter and soften the little pieces of garlic. Add a few thyme sprigs if you want to be extra. Keep an eye on it so you don’t brown it or burn it. It will smell… how do I say this? AMAZING.

Start Your Water / Broth: Fill a large (like, large) pot with water to about half capacity. Bring the water to boil over medium high heat. If you want, add some things to make a broth: chunks of onion, garlic, lemon, salt, seasonings. Add a couple big pinches of salt. This is very low pressure and meant to be loose! Plain salted water will also work just fine.

Boil Potatoes and Corn: Add potatoes and corn to the water. Boil for 5-8 minutes until tender-crisp.

Boil Kielbasa and Shrimp: Add kielbasa and shrimp to the water. Boil for another 4-5 minutes until the shrimp is cooked through.

Serve: Drain and transfer to a big roasting pan, serving dish, OR directly to your table lined with newspaper for the real deal experience. Squeeze lemon juice over the top, sprinkle with seasonings to taste, and drizzle with the butter sauce. Also: serve with little dishes of garlic butter sauce for dunking. Be prepared to fall in love.

Chimichurri: Blitz up your sauce in a food processor. It will be somewhat emulsified and it will settle a bit as it rests. If you don’t have a food processor, finely chop everything and mix together in a bowl. Divide the sauce into three bowls: one bowl for tossing with the shrimp, one bowl for brushing while cooking, and one bowl for brushing at the table.

Get That Flavor on Your Shrimp: Thaw shrimp (if frozen) and remove shells and tails (if necessary or desired). Pat dry with paper towels. Toss the shrimp with one third of the chimichurri.

Grill the Skewers: Thread the saucy shrimp onto soaked wood skewers. Transfer to a grill pan, grill, or standard sauté pan over medium high heat. Add the shrimp and cook for 2-3 minutes per side, depending on the size of your shrimp. Brush with additional sauce as you cook. Cook until no longer translucent, or until 145 degrees.

Serving: I like to toss some cherry tomatoes with a spoonful of my reserved chimichurri and then plate it all up: rice, tomatoes, shrimp, and a little side dish of tzatziki just for something extra to dip and dunk.

Cook the Orzo: Cook according to package directions. Drain, toss with a bit of oil, and set aside.

Soften the Tomatoes: Add the tomatoes and olive oil to a pan over medium high heat so they can soften and get a bit blistered on the outside. I usually cover the pan to avoid extra splatters.

Smash the Tomatoes: Once they’re soft (5 minutes or so), give them a gentle smash with the back of a spoon or applying even pressure with a plate or similar flat object. You want the tomatoes to be partially burst / smashed so they release some juices.

Cook the Shrimp: Make a little clearing in the center of the tomatoes and add your shrimp right in; season them with 1/2 teaspoon salt and cook for 2 minutes on each side.

Give it Some Flava-Flave: Add the garlic, butter, and 1/2 teaspoon salt to the pan and stir to mix it all together. Let it get saucy and bubbly; then remove from heat and cover with a lid.

Make the orzo: Mix the orzo with butter, half and half, Parmesan, and lemon. Stir to combine; warm it up over the heat if necessary.

Pile it up: Serve immediately so the orzo doesn’t get too starchy and sticky! Pile it on a plate with a big scoop of steamy shrimp and tomatoes. Top with thyme. So good!

Gather all ingredients.

Prepare spaghetti according to package directions; drain and keep warm.

Meanwhile, heat oil over medium heat in a large skillet. Add shrimp and cook 2 to 3 minutes or until nearly opaque, turning once.

Transfer shrimp to a plate. Add garlic and crushed red pepper to the skillet. Cook and stir until fragrant, about 1 minute.

Stir in undrained tomatoes, tomato sauce, basil, balsamic vinegar, oregano, and salt. Bring to a boil. Reduce heat and simmer, uncovered, until thickened, 10 minutes.

Return shrimp to skillet and simmer to heat through, about 1 minute. Serve over spaghetti, topped with additional fresh basil.

Heat sesame oil in a skillet over medium heat. Add ginger and garlic; cook until fragrant, about 1 minute. Stir in cabbage, bean sprouts, and oyster sauce; saute until veggies start to turn translucent, about 5 minutes. Add shrimp and soy sauce, stir, and remove from heat. Set aside until filling is cool enough to handle.

Heat 2 inches oil in a deep skillet to 350 degrees F (175 degrees C).

While oil is heating, place an egg roll wrapper on a dry work surface. Spoon about 1 tablespoon of filling onto the center of the wrapper. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly to seal. Repeat to make a few more egg rolls, wiping the work surface between each roll.

Place several egg rolls in the hot oil and fry until wrappers are golden brown, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain while you make and cook remaining egg rolls.

Combine duck sauce, oyster sauce, and soy sauce; stir until well combined. Serve sauce with egg rolls.

Fill a wide, shallow bowl, like a pasta bowl, with lukewarm water. Lightly wet the surface of a cutting board. This helps prevent the rice paper from sticking onto the board.

Have all your ingredients prepped and arranged in bowls near your workspace. Brush a serving platter with a very light coating of sesame oil or neutral-flavored oil and place it near your work surface; the oil will help prevent the finished rolls from sticking to the platter.

Dip one of the rice paper wrappers into the water and swirl it around until the entire surface is evenly moistened (20 to 40 seconds or so). It should start to feel softened and malleable. If the rice paper rips or tears, you softened it for too long; discard and start again with a fresh wrapper.

Place the softened rice paper onto the wet board. Arrange some carrots, cucumbers, peppers and a few basil and mint leaves in a line about 1 inch away from the bottom edge of the wrapper. Line 3 pieces of shrimp about 1 1/2 inches above the vegetables.

If you like, drizzle a little peanut sauce or sweet chili sauce over the ingredients at this point for some extra flavor.

Fold the bottom part of the rice paper wrapper over the vegetables. Continue rolling the everything toward the shrimp.

Once you reach the shrimp, stop and fold the left and right sides of the wrapper toward the center. Continue rolling until you reach the top and form a roll.

Place the finished spring roll on the platter. Repeat for the remaining spring rolls.

Mix together the peanut butter, tamari, rice vinegar, honey, lime juice, water, and salt. Taste, and adjust the seasonings to your taste. Transfer to a small bowl and place on the platter with the spring rolls.

These rolls are best if served the day they are made. If not serving immediately, cover the platter with a slightly damp cloth and refrigerate until ready to serve.

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Combine chicken stock, vegetable broth, shallots, soy sauce, fish sauce, ginger, rice vinegar, brown sugar, garlic, pepper, cinnamon stick, and star anise in a large pot. Cover and bring to a boil. Reduce heat to medium-low and simmer, covered, until flavors combine, 1 to 2 hours. Strain out solids and return broth to the pot.

Bring a large pot of water to a boil. Add rice noodles and cook until opaque, 4 to 5 minutes.

While noodles are cooking, saute shrimp with soy sauce and garlic in a skillet until shrimp are cooked through, 3 to 5 minutes.

Drain noodles and rinse until cold water. Divide among 6 large soup bowls. Ladle hot broth over noodles and top with shrimp, bean sprouts, and green onions. Serve basil, cilantro, mint, and lime wedges alongside.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until cooked through yet firm to the bite, about 12 minutes; drain and set aside.

Meanwhile, mix together soy sauce, oyster sauce, brown sugar, fish sauce, garlic powder, and ginger in a small bowl until sugar dissolves; set sauce aside.

Heat oil in a large skillet or wok over medium heat; cook and stir shrimp in hot oil until they begin to turn reddish-pink, 1 to 2 minutes. Add broccoli, onion, and mushrooms; cook and stir until vegetables begin to soften, 3 to 5 minutes. Stir in garlic and cook for 30 seconds.

Push shrimp and vegetables to one side of the skillet. Cook eggs in the clear space in the skillet, scrambling lightly, until no longer wet, 3 to 5 minutes. Stir together cooked eggs, shrimp, and vegetables until combined. Add spaghetti and sauce; cook and stir until hot and evenly mixed, about 2 minutes more.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.

Whisk chicken broth, sugar, hoisin sauce, soy sauce, and cornstarch in a bowl.

Heat oil in a large skillet or wok over medium-high heat. Cook and stir shrimp and garlic in hot oil until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Reduce heat to medium-low. Add prepared sauce and chopped green onions to the shrimp mixture; cook until the sauce thickens, 2 to 3 minutes. Toss cooked spaghetti with the mixture to coat the noodles in sauce. Serve immediately.

Fill a large pot with lightly salted water and bring to a rapid boil. Cook noodles at a boil until tender yet firm to the bite, 3 to 5 minutes. Drain, rinse, and set aside.

Meanwhile, whisk together chicken stock, sherry, oyster sauce, soy sauce, sesame oil, brown sugar, and pepper in a small bowl.

Heat a large 12-inch cast iron skillet or wok over medium-high heat until hot. Add canola oil and swirl to coat the bottom of the pan; heat until it just begins to smoke. Add carrots, onion, celery, ginger, and garlic to hot oil and cook, stirring constantly, just until vegetables begin to soften, about 1 minute. Add shrimp and cook, stirring constantly, until almost done, about 2 minutes. Push vegetables and shrimp to one side of the pan and add chicken stock mixture; stir constantly until sauce is hot.

Add noodles and stir well to mix with sauce and vegetables (using a metal spatula and chopping noodles slightly helps to mix this together.) Cook, stirring constantly, until the noodles have absorbed the sauce, about 2 minutes. Stir in bean sprouts and green onions and cook, stirring constantly, until just cooked, 1 to 2 minutes. Remove from heat and stir in baby spinach until just wilted. Serve immediately.

GRITS: In a medium saucepan, bring the almondmilk to a near-boil (it’s ready when it’s steaming). Add the grits and 1 teaspoon salt and whisk until smooth. Reduce heat and cover; let the grits cook for 7-10 minutes, stirring occasionally to prevent clumping or scorching. Stir in 1 tablespoon olive oil (more to taste) and season with more salt as needed.

SHRIMP: In a large skillet over medium heat, heat 1 tablespoon olive oil and 1 clove of the garlic. Add the shrimp, sprinkle with 1/2 teaspoon salt, and cook for a few minutes on each side until pink. Remove from heat.

TOMATO SAUCE: In the same skillet, add the tomatoes, garlic, remaining olive oil. When the tomatoes start breaking apart and letting off their juices, add the chicken broth and simmer for 10-15 minutes. The sauce should thicken as you simmer it and reduce the heat. Add the 1 teaspoon salt, shrimp, and basil. Stir to combine.

SERVE: Divide the grits between four bowls and top with the shrimp/sauce. You can top with additional basil or Parmesan cheese.

Cut cooked shrimp into small pieces and mix with avocado in a bowl. Set aside in the refrigerator.

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.

Mix shrimp and avocado in tzatziki dip gently. Divide mixture among pita pockets. Top with sliced almonds.

Defrost frozen shrimp by placing them in a bowl of cold water. Keep chilled until needed.

Cook the pasta in well salted water (1 tablespoon salt for every 2 quarts water) until al dente, a bit firmer than you would normally eat. (The pasta will absorb some of the salad dressing and soften further after cooking.)

Rinse the pasta in cold water to stop the cooking. Drain well and put into a large bowl.

Rinse the shrimp and drain well. Add them to the bowl with the pasta and mix. Add the remaining ingredients and gently mix until well combined.

Chill the salad for at least an hour before serving. Serve chilled.

Toss shrimp with chipotle chile powder and salt and put in the refrigerator to marinate while you make the pasta and the rest of the salad.

Put a large pot of salted water on to a boil (2 quarts of water, 1 Tbsp salt).

While the water is heating, cook the bacon. Put the bacon in a small saucepan on medium heat. Cook until most of the fat has rendered out and the bacon pieces are lightly browned. Remove bacon to a paper towel lined plate. Discard or save for future use all but one tablespoon of the rendered bacon fat (do not pour bacon fat down the drain or you will be calling your plumber).

Increase the heat to high and add the shrimp. Sauté until done, a few minutes.

When the pasta water comes to a boil, add the pasta and cook until al dente, cooked through but still a little firm to the bite (usually 1 or 2 minutes less than what the package calls for).

Put all of the dressing ingredients into a jar, cover and shake until well blended.

When the pasta is ready, strain it and rinse with cold water. Place in a large bowl. Add the vinaigrette and toss with the shrimp, bacon, bell peppers, and onions. Add the cilantro and avocado just before serving.

Whisk 1 ¼ cups mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined; keep refrigerated.

Bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender, 8 to 10 minutes. Drain and rinse with cold water to cool pasta slightly; drain again. Transfer to a large bowl.

Toss shrimp with pasta; add red bell pepper, celery, and dressing to pasta mixture. Mix thoroughly to coat and fill shells with dressing. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours.

Stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. If salad seems a little dry, mix in a little more mayonnaise. Garnish with paprika and sprigs of dill.

Gather all ingredients.

Place rice in a large bowl, and cover with cold running water. Agitate with hands to release excess starch, and pour off water. Repeat process until water is mostly clear, 4 to 5 times.

Heat 2 tablespoons of the ghee in a medium saucepan over medium-high heat. Add 1 tablespoon garam masala, 2 teaspoons salt, 1 teaspoon each of grated garlic and ginger, and 1/2 teaspoon coriander. Cook, stirring constantly, until fragrant, about 1 minute. Add rice, and cook, stirring constantly, until rice is well coated in ghee and spices, 1 to 2 minutes.

Add 2 1/4 cups water, and stir. Bring to a boil over high heat. Stir, and cover with a tight-fitting lid. Reduce heat to medium-low. Simmer, undisturbed, until rice is just tender, about 12 minutes. Remove from heat, and remove lid. Fluff with a fork, and set aside.

Meanwhile, whisk together yogurt, cayenne, 1/2 teaspoon garam masala, and 1/2 teaspoon salt. Add shrimp, and toss to fully coat; set aside.

Preheat the oven to 350 degrees F (175 degrees C).

Heat 2 tablespoons of ghee over medium-high heat in a Dutch oven or large oven-safe nonstick saucepan. Add onion, and cook, stirring occasionally, until starting to soften, about 4 minutes. Add tomatoes, and cook, stirring occasionally, until they start to release liquid and soften, about 3 minutes. Add 1/2 teaspoon turmeric, remaining 2 teaspoons garam masala, remaining 1 teaspoon salt, remaining 1 teaspoon each garlic and ginger, and remaining 1/2 teaspoon coriander. Cook, stirring constantly, until fragrant, about 1 minute. Reduce heat to medium, and cook, stirring occasionally, until tomatoes have mostly broken down and mixture resembles a tomato sauce in texture, about 8 minutes.

Remove from heat, and add shrimp mixture, stirring constantly, until well combined. Stir in 1/4 cup cilantro and 1 tablespoon mint. Remove half (about 1 heaping cup) of the shrimp mixture from Dutch oven, and set aside in a medium bowl. Spread remaining shrimp mixture in the Dutch oven into an even layer. Add half (about 3 cups) of cooked rice mixture over shrimp mixture. Add reserved 1 heaping cup shrimp mixture over rice. Sprinkle with 2 tablespoons cilantro and 1/2 tablespoon mint. Add remaining rice mixture over shrimp mixture, and spread into an even layer.

Melt remaining 2 tablespoons ghee in a small bowl, and stir in remaining 1/2 teaspoon turmeric. Drizzle over rice mixture. Place a lid on Dutch oven.

Bake in the preheated oven until shrimp finishes cooking, 13 to 15 minutes. Remove from oven, and remove lid. Shrimp will be bright pink outside and meat will be opaque,. Top with remaining 2 tablespoons cilantro and 1/2 tablespoon mint. Top with fried onions and drizzle with melted ghee, as desired. Serve immediately.