19 Shrimp Recipes to Try

“Here is a dish that I usually make by request. My granddaughter loves shrimp curry and will try to pick out all the shrimp.” – Jo Anne

“Shrimp isn’t grilled or in traditional BBQ sauce, but that’s what they call it in New Orleans, and it is so good!” – Cheryl

“These air fryer shrimp fajitas are delicious and so easy you’ll be eating before you know it. Fast and easy and not a lot of ingredients. You can use shrimp, chicken, or steak. Serve on either flour or corn tortillas your choice and all the toppings you like, such as guacamole, sour cream, salsa, pico de gallo.” – Denise

“This is an amazing recipe made with local wild-caught North Carolina shrimp and farm-fresh organic eggs that will always keep you coming back for more. It’s quick, easy, and healthy. One taste and you will never eat shrimp and grits any other way!” – Debbie

“Big fan of shrimp? I am and during the summer, nothing is better than to add some skewered shrimp to the bar-b-q at a pool party, or anytime the grill is going. It took a few tries to perfect this recipe, but this one was the crowd-pleaser. It definitely has a bit of a sweet taste, but that gets cut slightly with the flavor of the garlic.” – Darci

“Our family has enjoyed this light yummy dish for a long time. We live in Florida where shrimp is readily available. This recipe is easy to prepare. You can use any type of pasta, we prefer angel hair. Enjoy:)” – Connie

“This is my hubby’s favorite grilled dinner. Lots of butter and yumminess. Paula Dean would be so proud of us!! This morning I took the leftovers and warmed them up in the microwave and added a fried egg for breakfast. Very tasty!” – Ashley

“My family first enjoyed this tasty dish when invited to a friend’s private island in the Bahamas. The hot sun and beautiful scenery make everything taste amazing, but I still thought I could recreate this recipe when I arrived home! After experimenting and tweaking, I think I’ve come up with the perfect balance for a great starter, light lunch, or dinner.” – Roxane

“This is my spin on my Mom’s famous shrimp salad – adapted for my DH’s tastes – which means no mayo or mustard. I tend to sprinkle, pour, and shake until the consistency and flavor are to my (our) liking. Can make this ahead and increase the serving size for large gatherings easily as it is usually a hit anywhere we take it.” – Michelle

“I love this recipe. It is a hit anytime it is made, Not just for summer, but for any time. Love, love, love it!” – Donna

“I had something totally different planned for dinner tonight but when I left work today it was cold and raining. his soup is something I have been making for years and it is my go-to comfort food when it is cold.” – Debbie

“Impress your friends with these tasty tacos.” – Robert

“I had this dish several years ago at a restaurant that we visited on our way back from Las Vegas. It was hot outside and this salad was cold and fresh. It really was delicious. As soon as I got home, I had to try and recreate it.” – Stephanie

“I have always enjoyed seafood po’boys from New Orleans growing up on the Gulf Coast. You can enjoy one too right from your home – no travel to NOLA. My husband and oldest son thoroughly enjoyed and devoured my po’boys. Cajun fried shrimp and green tomatoes are the highlights of this sandwich. Easy to make so give it a try.” – Barbara

“Broccoli shrimp casserole is a favorite of mine. There are so many different cheeses that can be used; experiment.” – Dennis

“This is my version of a Cajun classic. Oh once you start eating, you can’t stop. My way allows you to make a huge pot and freeze leftovers.” – Sherry

“At one time this dish was just a make-do dish when food was scarce and leftovers were turned into meals. However, this delicious dish is now served at some of the finest restaurants in the South. It is so good and so easy to prepare. Serve with a nice salad and a glass of tea.” – Paula

“This seafood chowder comes together very quickly and can be easily adapted to crab chowder by skipping the shrimp and adding more crab meat. This recipe was inspired by a local pub (Acme Bar & Grill) that we frequented in Annapolis MD in the 80s. I’ve gotten so many compliments on the chowder over the years.” – Kelly

“Succulent sauteed shrimp in a buttery lemon and white wine sauce that is surprisingly quick and easy to make.” – Kevin