Shrimp are Americans' favorite seafood, and it's no wonder: Easy to prepare, quick to cook, fun to eat, and available fresh or frozen, shrimp are the MVP of shellfish. Our collection of 60 recipes -- a Forrest Gump-worthy litany of shrimp cocktail, crispy coconut shrimp, shrimp salad, grilled shrimp kebabs, shrimp scampi, and more -- is only the beginning of the possibilities with this versatile crustacean.
Canned and fresh tomatoes combine in a flavorful pasta dish. After browning garlic and simmering diced tomatoes, add cherry tomatoes to the sauce and cook for 15 minutes. Add sauteed shrimp and cooked pasta for a one-course dinner.
This version of gumbo is made with a roux (a mixture of flour and melted butter) and Louisiana cuisine's "holy trinity" of bell peppers, onions, and celery. After simmering the vegetables in the broth for half an hour, add the shrimp for the last few minutes of cooking. Serve with rice.
This Southern-style dish comes together with very little effort. The creamy grits only need occasional stirring. Cook smoky bacon in a skillet, brown onions in the fat, pour in canned tomatoes, and bring to a boil. Add shrimp and cook until opaque. Serve over grits and sprinkle with bacon.
You can host a Louisiana-style shrimp boil no matter where you live: Bring a large pot of water with spices to a boil. Add shrimp, cook for a few minutes, and fish out with a slotted spoon. For a more authentic experience, pop the whole shrimp in your mouth, sucking out the juices before discarding the shell.
This recipe for shrimp cocktail is three times more delicious than ordinary versions of the classic appetizer, thanks to a trio of dipping sauces: a traditional tomato-horseradish sauce, a mango-basil sauce, and remoulade sauce. Leave the shrimp with their peels on for a bit of hands-on fun.
This easy appetizer is a hit at a party. Since the recipe calls for chopped shrimp, buy smaller shrimp, which is more cost-effective than larger sizes. Mix with a combination of sour cream and light mayonnaise, along with scallions, parsley, lemon juice, and salt and pepper, and serve with crostini or crackers.
Give classic Caesar salad a Tex-Mex twist: Toss tortilla wedges and shrimp with chili powder before cooking, then put atop a salad of romaine lettuce, parmesan cheese, and anchovies, tossed with a healthier-than-usual dressing with light mayonnaise and lime juice.
A sunny combo of peppers -- red, orange, and yellow -- lends sweetness and color to this dish of angel-hair pasta and shrimp, while thinly sliced salami adds a bit of salty flavor. You can adjust the amount of peperoncini (or omit it altogether), depending on your family's taste.
Liven up simple sauteed shrimp with scallion rice and a zingy Asian-style dipping sauce. If you don't have a fresh chile on hand, substitute a pinch of red-pepper flakes or a dash of hot sauce. If you can't find peeled and deveined shrimp, use kitchen shears to make removal of the shells easier.
These shrimp are incredibly easy to make: Thread three shrimp per skewer (this makes them easy to turn while cooking), then dip shrimp in soy sauce and vinegar and coat with sesame seeds before cooking. Serve with buttered rice or noodles and sauteed greens for a simple supper.
Chef Emeril Lagasse's lemon-herb grilled shrimp recipe is simple and versatile. Marinate the shrimp in a mixture of lemon, olive oil, garlic, rosemary, and thyme for an hour, leaving on the shells for more flavor. Grill for a few minutes per side and then serve with corn on the cob, grilled vegetables, or a rice pilaf.
To make this fiery shrimp dish, chef Jim Botsacos roasts jumbo prawns or shrimp with a hot-pepper-and-breadcrumb-topping on a bed of Greek-spiced tomato sauce (saltsa).
Avocado makes the buttermilk dressing especially rich. Toss with chopped romaine lettuce, toasted pumpkin seeds, and fresh cilantro leaves, and top with cooked shrimp. You'll have extra dressing; refrigerate it in an airtight container and use up within three days.
This scampi recipe requires a little extra effort, but the results are worth it: After marinating the shrimp, drain the marinade and reduce in a pan over medium-high heat. Pour over the shrimp in a baking dish, top with breadcrumbs and clarified butter, and then broil. Serve with salad for a celebratory dinner.
In this shrimp and avocado salad, chef Emeril Lagasse uses a dressing of remoulade, a classic sauce made of mayonnaise, ketchup, scallions, parsley, and celery. The only heat involved in this recipe is boiling water to cook the shrimp, making this a smart choice for a warm-weather dinner.
These crispy shrimp look fried, but they are actually baked. Using Japanese breadcrumbs (panko) instead of regular breadcrumbs makes the results especially light and crunchy.
After making the peanut noodles, broil the shrimp skewers and stir-fry the broccoli with a bit of garlic-chile oil. Serve the shrimp with noodle and broccoli, drizzling the rest of the oil over everything.
This Vietnamese-inspired recipe relies on a quick mint marinade to infuse the shrimp with flavor before they're sauteed, tossed with glass noodles (available in Asian markets and the international aisle of your grocery store), and dressed with chile and lime.
Despite the name, Louisiana "barbecued" shrimp doesn't go directly on the grill. Rather, you cook the shrimp in a skillet with plenty of butter, rosemary, lemon juice, and hot sauce. Serve with plenty of bread to mop up the lip-smacking cooking liquid.