Shrimp—the word itself evokes images of delicious cuisine. They are suitable for many dishes, whether it’s a backyard barbecue or an elegant dinner party. These crustaceans are incredibly versatile and quickly absorb flavors.
Both home cooks and professional chefs appreciate their quick cooking properties, and this ingredient is frequently used in both appetizers and main courses. Let’s explore some delicious shrimp cooking ideas that truly highlight their flavor.
1. **Grilled Shrimp Cocktail with Fresh Tomato Cocktail Sauce**: This cocktail shrimp is a classic appetizer. In this recipe, the shrimp is grilled instead of poached as in most cases. This also adds a smoky flavor to the dish that is perfect for summer.
Note that you need to marinate these little guys before grilling them. Lemon and garlic are usually needed to add flavor and brightness, and hot sauce can be added to your personal preference. The marinating step allows the shrimp to be packed with flavor right from the start, and each bite will bring back memories.
What makes this dish even better is its sauce. Usually served with a homemade cocktail sauce, it complements the smoky marinated grilled shrimp.
Roasted Shrimp Cocktail
Equipment
- 1 Sheet Pan For roasting shrimp
- 1 Large Mixing Bowl For preparing the cocktail sauce
- 1 Measuring Spoons and Cups For accurate sauce ingredients
Ingredients
Main
- 2 pounds 12 to 15-count shrimp
- 1 tablespoon good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chili sauce recommended: Heinz
- 1/2 cup ketchup
- 3 tablespoons prepared horseradish
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce recommended: Tabasco
Instructions
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
- For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
Notes
2. **Chicken and Shrimp Laksa**: Embark on a culinary experiment with novel flavors with this laksa recipe, which combines a variety of flavors. The core of laksa is a paste that you make at home, which represents the flavors and spices of the dish. In which the paste is mixed with a soft coconut broth liquid.
This creates a rich, creamy base that carries all the flavors well. This is then drizzled over the noodles entwined in the dish. When done, the laksa will be topped with lots of chicken and poached shrimp. The chicken is tender and the shrimp is just right. With the noodles in your mouth, a delicious bowl of laksa is born.
Classic Shrimp Laksa with Rice Noodles
Equipment
- 1 Wok or large pot For cooking the broth
- 1 Large Pot For cooking noodles
- 2 Large shallow bowls For serving
- 1 Ladle For serving broth
Ingredients
Main
- 1/2 cup Laksa Curry Paste recipe follows, or store-bought yellow curry paste or Tom Yum paste
- 3 cups low-sodium chicken stock
- 2 tablespoons fish sauce
- 1 teaspoon light soy sauce
- 1 teaspoon light brown sugar
- Juice of 1 lime
- One 14-ounce can coconut milk
- 7 ounces dried flat wide rice noodles
- 1 pound medium shrimp deveined, tails left on
- 1 1/2 cups bean sprouts
- Sea salt
- Cayenne pepper or red chili flakes
- Small handful fresh cilantro stems
- Small handful fresh Thai basil stems
- 1/4 cup coconut milk
- 3 tablespoons shrimp paste
- 1 tablespoon vegetable oil
- 2 teaspoons light brown sugar
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1 teaspoon chopped fresh peeled turmeric root or dried powdered turmeric
- 1/2 teaspoon chili powder or cayenne pepper
- 2 cloves garlic crushed
- 2 stalks lemongrass smashed and roughly chopped
- One 1-inch piece fresh ginger peeled and sliced
- 1 yellow onion chopped
- 1 red Fresno chile stemmed and sliced crosswise
Instructions
- Heat a wok over medium-high heat. Add the Laksa Curry Paste and cook, stirring, 2 to 3 minutes. Pour in the chicken stock, fish sauce, soy sauce, sugar, lime juice and coconut milk and stir well. Bring to a simmer, and then reduce the heat and cook for 5 minutes. Stir in the shrimp and cook until just cooked through, about 2 minutes. Meanwhile, bring a large pot of water to a boil and cook the noodles until al dente, about 3 minutes, and then drain and rinse under cold water to refresh. Add 3/4 cup of the bean sprouts to the shrimp mixture. Taste and adjust the seasoning with salt and cayenne pepper. To serve, divide the noodles between 2 large, shallow bowls and ladle the shrimp and broth over each. Garnish with clusters of cilantro and basil, sprinkle the remaining sprouts over the top and serve immediately.
Notes
3. **Grilled Shrimp and Lettuces with Charred Green Goddess Dressing**: This is a summer salad with a difference, where the use of the grill brings a smoky flavor to the salad.
This whole dish is smoky from start to finish. It gives a special touch to the salad where the lettuce has been lightly grilled. As a result the lettuce took on a lightly charred and smoky flavor and texture.
The grilled shrimp were the star of the show and that goes without saying. The heat from the grill added to their sweet flavor. The freshest part was of course the sauce. It’s a roasted herb green goddess sauce.
It starts with roasted herbs first, which will add a smoky flavor, unlike the normal creamy flavor. What makes this dish appealing is its practicality; a dressing made with roasted herbs can be made a day in advance. You can be more relaxed at parties and spend less time cooking.
4. **Summer Squash and Shrimp Fricassee**: If some families grow vegetables in their small gardens, do you have a lot of zucchini and cucumbers in your summer garden? It’s a delicious way to utilize summer’s abundance of food. The unassuming pumpkin is now transformed into something amazingly delicious. Chef Bart says this Fricassee feels really light, which is perfect for dining out in warm weather.
This Fricassee is the perfect centerpiece for a summer party. Fluffy butternut squash with tender shrimp is a delightful way to enjoy seasonal vegetables. It’s also very quick and easy to make, and even making a big batch doesn’t take much time. This makes it perfect for parties or quick weekend meals.
5. **Air Fryer Coconut Shrimp**: This recipe makes it easy to eat the most delicious coconut shrimp. Compared to the regular old method, it only requires the use of an air fryer and its ability to make the food crispy on the outside and tender on the inside. That’s exactly what you need for delicious coconut shrimp, and this way you avoid splattering oil all over the place. Finally, dip the shrimp in Thai sauce. Air Fryer Shrimp with Sweet Chili Sauce.
Air Fryer Coconut Shrimp
Equipment
- 1 Air Fryer Minimum 3.5-quart capacity
- 1 Food Processor For pulsing coconut and panko
- 3 Shallow Bowls or Dishes For the breading station (flour, egg, coconut/panko)
- 1 Rimmed Baking Sheet or Large Plate For holding coated shrimp before frying
- 1 Paper Towels For drying shrimp
Ingredients
Main
- 1 pound large shrimp 16/20 count, peeled and deveined, tails on
- Kosher salt and freshly ground black pepper
- 1 cup sweetened shredded coconut
- 1/2 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- Nonstick cooking spray for the shrimp
- Sweet chile sauce for dipping
Instructions
- Pat the shrimp dry between a couple of paper towels, then season with a pinch of salt and a few grinds of pepper.
- Pulse the coconut and panko in a food processor until finely chopped and uniform in size. Transfer to a shallow bowl.
- Whisk the flour with 3/4 teaspoon salt and few grinds pepper in another shallow bowl or a baking dish. Whisk the eggs with a pinch salt in a third shallow bowl. Dip a shrimp in the seasoned flour, shaking off any excess, then dip in the beaten egg. Dredge in the coconut-panko mixture, turning until evenly coated. Transfer to a large plate or a rimmed baking sheet and continue until all the shrimp are coated.
- Preheat a 3.5-quart air fryer to 385 degrees F. Working in batches, place some of the shrimp in the fryer basket in a single layer, then spray lightly with nonstick cooking spray. Cook, flipping halfway through, until the shrimp are golden brown and cooked through, about 10 minutes.
- Serve the coconut shrimp with some sweet chile sauce for dipping.
Notes
6. **Shrimp Wedge Salad with Old Bay Breadcrumbs and Hot Sauce Dressing**: This dish mixes ideas in a cool way. It draws inspiration from po’ boys and regular wedge salads. Lots of specialty things blended together in a fresh and exciting way.
Using flavors specific to a region adds even more. New Orleans chef Nina Compton inspired this dish, which uses the flavors of that region, Crystal Hot Sauce and Old Bay dressing being good examples.
7. **Grilled Gulf Shrimp with Sweet Corn Coulis**: The skewers of tender Gulf Shrimp used here were very tasty. When the grilled shrimp is cooked just right it is drizzled with cream.
Of course, the best thing to go with grilled shrimp is the sweet corn sauce. The sauce does a great job of extracting the sweetness of the summer corn, and it also does a better job of accentuating the sweetness of the shrimp themselves. It’s crunchy and easy to serve with a salad on the side. The grilled shrimp, creamy dressing and crisp salad go together just right. People say this dish is summer light and very refreshing to eat.
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