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50 Satisfying Shrimp Recipes to Keep in Your Back Pocket

Updated on February 08, 2024

Dress up this powerhouse protein with fresh, fun takes on classic shrimp dishes.

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Photo: Matt Armendariz ©

Our Best Ideas for Shrimp

There’s a good reason shrimp are invited to just about every party: They’re perfect for everything from appetizers to main dishes. While we love to kick off a get-together with shrimp cocktail, this powerhouse protein is also great paired with pasta for dinner — think lemony, garlic-infused shrimp scampi recipes. They can be seasoned and fried, eaten as delicious shrimp tacos, baked into a creamy casserole, whipped up on a weeknight as shrimp and grits, and more! The next time you don't know what to make for dinner, reach for shrimp: This rich, lemony shrimp scampi with linguini is easy enough to make on a weekday but impressive enough for special occasions.

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Photo: Matt

20-Minute Instant Pot Shrimp Scampi Pasta

The genius of this recipe is that all of the ingredients (wine, garlic, shrimp and even the peas) cook together in one pot. Just make sure to use shrimp that's still frozen or they will overcook. You don't have to serve garlic bread with the dish, but there's nothing better for sopping up all that delicious buttery sauce.

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Photo: Caitlin Ochs

The Best Shrimp Pad Thai

In Thailand, you'll find street vendors whipping up this noodle dish to order from scratch. There are numerous variations of the ingredients used to achieve the perfect sweet, sour and umami noodle dish. We've chosen to use sriracha in our version for its warming heat and sweetness. It also adds a nice color. In quick-cooking stir-fry dishes, it’s imperative to have all your ingredients prepped and ready-to-go before you start cooking.

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Photo: Renee Comet

Shrimp DeJonghe

This famous Chicago casserole is usually attributed to the DeJonghe brothers, restauranteurs and hotel owners who hailed from Belgium. They reportedly served this dish at the Chicago World’s Fair of 1893, although it’s unclear whether they themselves or their chef, Emil Zehr, deserve credit for the original recipe. The casserole is particularly rich and luxurious, hallmarks of popular turn-of-the-century restaurant fare: Shrimp are bathed in a buttery garlic sauce and topped with sherry-coated breadcrumbs spiced with herbs like parsley and tarragon (some versions also include chervil and marjoram). Originally, the shrimp were boiled and then baked, but we think eliminating that step streamlines the recipe and leaves the shrimp more tender. This dish is hearty enough for a main dish but works just as well for an appetizer.

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