America's most popular shellfish, shrimp can be prepared in multiple ways. Whether fried, grilled, or bacon-wrapped, these easy seafood recipes for shrimp all tip the scale on flavor.See Popular Shrimp Recipes
Tender and flaky puff pastry shells are filled with a heavenly mixture of shrimp, shallots and corn bathed in a creamy golden sauce with a hint of lemon and a dash of hot pepper sauce.
Coconut coating adds crunch to baked shrimp, which are served with a curried apricot dipping sauce.
This scampi is just as good as you'll find in a restaurant. Plump, fresh shrimp are flavored with a lemon-garlic marinade are broiled to tenderness to be served with slices of crusty garlic bread for mopping up the sauce.
Here's something different to make for dinner...served over prepared cornbread or biscuits, this quick-cooking shrimp dish features a creamy Cajun-seasoned sauce that's bursting with great flavor.
Using easy-peel shrimp will speed prep because the shells are slit open and they've been deveined. Steamed or stir-fried vegetables, jasmine rice, and lots of napkins are the perfect accompaniments.
Crushed red pepper adds some "heat" to this quick-cooking, sauteed shrimp dish served in a zesty tomato sauce.
Another winning recipe from the Pace® Contest--add crusty bread and salad for a luscious dinner for friends or family.
Fresh or frozen jumbo shrimp set the stage for this Mexican take on a traditionally Southern dish. Added bonus: Each serving is only 382 calories, making it perfect for dinner.
Eco-minded chefs are cooking with wild American shrimp, but not just for ethical reasons. As Tory McPhail of Commander's Palace in New Orleans says, "They taste cleaner and crisper, since they swim in the tides."
This gorgeous dish of layered shellfish and seafood is based on a recipe that sommelier Richard Betts found in a 1995 issue of F&W. He still has the original cooking-stained recipe, though the pot he makes it in is even older: a Dutch oven that's been in the Betts family since 1839. "It's pretty wild," he says. "Civil War meals were cooked in that pot!" Betts freely adapts the recipe to whatever looks best at the market, but he always follows the same formula: fish on the bottom, shellfish on the top. "It's so impressive," he says. "When you pull it out of the oven, people freak."
Sweet and spicy shrimp are grilled with a generous coating of Pace® Picante Sauce, brown sugar, tomato and lemon juice.
Chef John Currence coats shrimp with a potent mix of fennel seeds, dried oregano and garlic and onion powders. He flavors the quinoa with a vibrant, pesto-like pistou, made with a judicious amount of oil.
At Abattoir in Atlanta, chef Joshua Hopkins uses Sharifi's saffron and Aleppo pepper in this decadent, Carolina-style shrimp with rice that would qualify as a stunt-double for shrimp 'n' grits.
Mango, shrimp, cucumber, and fresh herbs make these cold appetizers perfect for summer.
Shrimp, cantaloupe and balsamic vinegar make this gazpacho deliciously different...and it only takes 15 minutes to make! It's so refreshing, especially on a hot summer's day.
Roasting asparagus, tomatoes, onion and garlic in oil intensifies the flavors. Add the roasted vegetables to chicken broth with shrimp and top with Parmesan croutons to make a scrumptious soup.