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Acadian Peppered Shrimp
Baked Cajun Shrimp
Beer Batter Shrimp
BBQ Shrimp
Cajun Bayou Shrimp Cajun Grilled Shrimp Seadog from Seadog Brewing Company, Camden, Maine
Cajun Shrimp
Cajun Shrimp 2
Cambodian Shrimp in Spicy Lime Sauce
Caribbean Coconut Shrimp
Coconut Fried Shrimp with Dipping Sauce
Coconut Peanut Shrimp from Taste of Thai
Chipotle Shrimp - many variations
Ginger and Garlic Shrimp, China Royal
Hot and Spicy Shrimp
Miami Shrimp
Peanut Shrimp from Taste of Thai
Shrimp Mozambique
Shrimp with Pesto and Grilled VegetablesShrimp Panang from Tommy Tang
Shrimp Cocktail Retro from Jasper White
Spicy BBQ Shrimp
Spicy Shrimp Scampi
Sweet Cajun Shrimp
Tamarind Shrimp
Florida Shrimp Wild and Wonderful about Florida shrimp plus recipes
Wild Florida Shrimp and Mango Curry by Allen Susser image version - view list
Grilled Shrimp and Scallops
Grilled Marinated Shrimp with hot sauce - spicy
Creamy Shrimp Fettucine
Spicy Shrimp Scallops
Cilantro-Lime Shrimp & Plum Kebabs
Shrimp Wonton Soup
Blazing Hot Shrimp Curry in Coconut Milk by Mark Bittman
Sichuan Peppercorn Shrimp
Chipotle Shrimp
Shrimp and Sugar Snap Peas by Martin Yang
Shrimp and Broccoli Fried Rice with Toasted Almonds
Lee's Shrimp with Broccoli and Cauliflower by Lee
Thai Coconut Shrimp Soup healthy, low fat
Spicy Shrimp with Udon Noodles
Soba Shrimp Edamame Noodle Salad with Citrus Vinaigrette
Shrimp Pasta / Spaghetti
Shrimp Sanjeev
Nick Stellino's Pasta with Cherry Tomatoes, Basil and Shrimp
Chile-Garlic Shrimp
Green Tea and Honey Grilled Giant Shrimp from Chef Richard Rayment of Tamo at Boston Seaport Hotel
Shellfish Risotto from Chef Alfred Portale; squid, lobster, littlenecks, jumbo shrimp, mussels; takes 2 hours to make

Shrimp, Chickpeas and Spinach with Ginger and Cumin

Grits and Shrimp from Joe Barnett, Cajun
Shrimp and Grits from Saveur Magazine with bacon
Southern Shrimp and Grits from Houston American
Shrimp with Parmigiano Reggiano Grits and Tomatoes from Virginia Willis

Jamie Purviance, author of Weber series, has created excellent shrimp recipes!

Jerk Shrimp from Weber’s Real Grilling by Jamie Purviance
Zesty Garlic Shrimp from Weber’s Big Book of Grilling by Jamie Purviance
Shrimp Satay from Weber’s Big Book of Grilling by Jamie Purviance
Shrimp and Andouille Skewers with Roasted Tomatoes from Real Grilling by Jamie Purviance
Thai Shrimp with Watermelon Salsa from Weber's Way to Grill by Jamie Purviance
Orange-Fennel Shrimp over Watercress from Weber's Way to Grill by Jamie Purviance

Thai Shrimp and Coconut Cakes from Taste of Thai

Jamie Purviance, author of Weber series, has created excellent shrimp recipes!

Shrimp Fajitas - as served by Young Bruce and Marilyn Jeanne

[Shrimp] [Dips and Batters] [Scallops] [Fish] [Crab] [Clams] [Lee's Recipes]

Dips and Batters

Shrimp Rémoulade 1 - with horseradish
Shrimp Rémoulade 2 -
Alki Point Shrimp Dip from Helen Brown's West Coast Cookbook
Cajun Dip
Crabby Cajun Dip
Light Batter

[Shrimp] [Dips and Batters] [Scallops] [Fish] [Crab] [Clams] [Lee's Recipes]

Arcadian Peppered Shrimp

1 lb Butter
1/2 cup Lemon juice
2 tsp Fresh basil, chopped
2 tsp Cayenne pepper
2 tsp Fresh oregano, chopped
5 each Garlic cloves, minced
1 each Bay leaf, crumbled
1/2 cup Black pepper, finely ground
1 pinch of Salt
4 lb Large raw shrimp in shells

The shrimp should be Large, 26-30 per pound. Melt the butter in a large deep dish frying pan or iron skillet over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp. Cook, stirring often, until browned to a rich mahogany color, about 10 minutes. Add the shrimp, stirring and turning to coat well with the seasoned butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes. Serve the shrimp in their shells, peeling them at the table.

Baked Cajun Shrimp - Shrimp - Scallops

4 servings

1 1/2 lbs Medium or Large Shrimp
4 Tbs butter or margarine
1 Tbs fresh lemon juice
2 tsp Cajun seasoning

Melt butter or margarine in a medium pan. Place shrimp in a baking dish, pour melted butter over and stir to coat. Arrange shrimp in the baking dish in a single layer and sprinkle with Cajun seasoning. Bake in 400° F. oven for 20 minutes, or until shrimp is done. Serve over hot rice.

Barbecued Shrimp - Shrimp - Scallops

for indoor barbecuing
2 lbs real butter.
3-4 tsp cayenne pepper
3-4 tsp black pepper, to taste
2 Tbs chopped rosemary leaves
1/2 cup Worcestershire sauce
6 ounces of beer
5 or so cloves garlic, finely minced
1 medium onion, very finely minced
3 ribs celery, very finely minced
3-4 Tbs chopped parsley
2 tsp fresh squeezed lemon juice
5 lbs Large Shrimp with shells on

1. Melt a stick of the butter in a skillet. Saute the garlic, onions, celery, parsley, rosemary and seasoning blend for about 2 - 3 minutes.
2. Melt the rest of the butter. Add the beer. Add the sauteed stuff, Worcestershire and lemon juice.
3. Dip the shrimp in the seasoned butter.
4. Bake in a 350 degree oven until the shrimp turn pink, about 15 minutes.
Serve in big bowls. Put in a handful of shrimp and ladle lots of the spicy butter sauce over it. Serve with plenty of French bread.

Cajun Bayou Shrimp - Shrimp - Scallops

2 servings

1 lb. Large Shrimp
1/4 tsp. cayenne
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. red chile pepper flakes
1/2 tsp. thyme
1/2 tsp. rosemary
1/8 tsp. oregano
3 Tbs. butter
1 1/2 tsp. garlic, minced
1 tsp. worcestershire sauce
1/2 cup beer(room temperature)

Shell, devein, and rinse shrimp. Grind seasonings in mortar and pestle. In large skillet over high heat, melt butter, add garlic, seasonings, and worcestershire sauce. When bubbly, add shrimp. Cook 2 minutes, stirring and shaking the skillet. Add beer and cook 3 minutes. Remove shrimp and reduce sauce, adjusting seasoning. Serve shrimp over rice with sauce spooned over the top.

Cajun Shrimp - Shrimp - Scallops

2 servings

1 lb. Large or Medium Shrimp
1/4 tsp cayenne
1 tsp.black pepper
1/2 tsp salt
1/2 tsp red chile pepper flakes
1/2 tsp thyme
1/2 tsp rosemary
1/8 tsp oregano
3 Tbs butter
1 1/2 tsp garlic, minced
1 tsp Worcestershire sauce
1/2 cup beer (room temperature)

1. Shell, devein, and rinse shrimp.
2. Grind seasonings in mortar and pestle.
3. In large skillet over high heat, melt butter, add garlic, seasonings, and Worcestershire sauce.
4. When bubbly, add shrimp. Cook 2 minutes, stirring and shaking the skillet.
5. Add beer and cook 3 minutes. Remove shrimp and reduce sauce, adjusting seasoning.
6. Serve shrimp over rice with sauce spooned over the top.

Cajun Shrimp 2 - Shrimp - Scallops

1 lb Jumbo, peeled
1 tbs Fresh lime juice
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/4 tsp Thyme
1/4 tsp Salt
1/4 tsp Red pepper
1/8 tsp Black pepper
Lime wedges

Toss the shrimp with the lime juice in a bowl. Mix the garlic powder, onion powder, thyme, salt, red pepper and black pepper in a small bowl. Sprinkle over the shrimp and toss to coat well.

Spray a large skillet with non-stick cooking spray. Heat until hot. Add the shrimp and cook for 3 minutes, or until the shrimp are pink, stirring constantly. Spoon into a serving dish. Chill, covered, for 1 hour or longer. Garnish with lime wedges.

Cambodian Shrimp in Spicy Lime Sauce - Shrimp - Scallops

Time: 20 to 30 minutes
Yield: 4 servings

About 1/2 cup lime juice (3 or 4 limes)
1/4 cup sugar
1 tablespoon salt to taste
2 tablespoons neutral oil, like canola or grape seed
1 teaspoon minced garlic
1/2 teaspoon crushed red chili flakes, or to taste
1 1/2 pounds peeled shrimp, or 3 pounds head-on large or jumbo shrimp, left unpeeled
Minced cilantro for garnish.

  1. In a small bowl, combine the lime juice, sugar and salt. Place oil in a 10- or 12-inch skillet, and turn the heat to high. A minute later, add the garlic and chili flakes and cook the garlic until it just begins to brown. Immediately add the lime juice mixture all at once, and cook until it reduces by half, or even more, 3 to 5 minutes. There should be only about 1/4 cup of liquid in the skillet, and it should be syrupy.
  2. Add the shrimp, and cook over high heat. The shrimp will give off liquid of their own and begin to turn pink almost immediately. After about 2 minutes, stir contents of pan. Continue cooking, stirring occasionally until all the shrimp are pink, about 4 minutes total. Taste, adjust seasoning, garnish with cilantro and serve with rice.

Caribbean Coconut Shrimp - Shrimp - Scallops

1 lb Jumbo or Medium Shrimp - peeled and deveined

3/4 cup flour
1 egg
1/2 Tbs baking powder
1/2 cup beer

1/4 cup flour
1 1/2 cups dried grated coconut
1 Tbs salt
1/2 Tbs ground black pepper
1/2 Tbs cayenne (or ground chilies)
1/2 Tbs paprika
1 Tbs garlic powder
1/2 tsp dried thyme
1/2 tsp oregano

1. Dip shrimp individually into the batter and then roll in the coating.

2. Deep fry.

3. Allow to drain on paper towel.

Serve with various dips: ex. honey, soy sauce, Tabasco, honey-mustard, or marmalade-ginger.


Ginger Garlic Shrimp China Royal - Shrimp - Scallops

4 Servings

16 Jumbo Shrimp, with Shell
1/4 cup Vegetable Oil
1 each Ginger (1 inch long, peeled and minced)
3 each Cloves Garlic Peeled/Crushed
2 each Green Onions/Scallions (thinly sliced)
Salt and Pepper To Taste

1. Devein the Shrimp from the belly, leaving the shell on.

2. Heat the oil in a wok or wide heavy skillet.

3. When the oil is rippling, fry the shrimp and stir fry over high heat for 2 minutes.

4. Drain very well.

5. Return 1/2 Tbs oil to the wok and reheat. Throw in the shrimp along with the ginger, garlic, and onions.

6. Stir fry for 20 seconds. Season with salt and freshly ground pepper.

7. Stir fry for an additional 20 seconds.

8. Serve.


Hot and Spicy Shrimp - Shrimp - Scallops

4 servings

1 lb Butter
1/4 cup Peanut oil
3 each Cloves garlic, chopped
2 Tbs Rosemary
1 tsp Chopped basil
1 tsp Chopped thyme
1 tsp Chopped oregano
2 Tbs Ground cayenne pepper
2 tsp Fresh ground black pepper
2 Bay leaves, crumbled
1 Tbs Paprika
2 tsp Lemon juice
2 lb Raw Large Shrimp in their shells
Pinch of Salt

Melt the butter and oil in a flame proof baking dish. Add the garlic, herbs, peppers, bay leaves, paprika, and lemon juice, and bring to a boil. Turn the heat down and simmer 10 minutes, stirring frequently. Remove the dish from the heat and let the flavors meld for at least 30 minutes.

Preheat the oven to 450 F. Reheat the sauce, add the shrimp, and cook over medium heat until the shrimp just turn pink, then bake in the oven about 30 minutes more. Taste for seasoning, adding salt if necessary.

Spicy Shrimp Scampi - Shrimp - Scallops

     12 jumbo Shrimp, peeled and deveined
     3 Tbsp Olive Oil 
     2 Tbsp Lemon Juice
     2 Tbsp White Wine
     1 tsp Salt
     2 Tbsp minced Garlic 
     3 Tbsp unsalted Butter
     1 Tbsp Red Pepper Flakes, more to taste
     2 Tbsp chopped Parsley

Heat oil in a medium-sized skillet. Over medium heat, add the shrimp. Cook about 3 to 4 minutes. Add the garlic, pepper flakes, lemon juice, wine and salt. Cover and cook 3 minutes. Uncover and beat in the butter. Remove from heat and mix in the parsley. Serve hot shrimp scampi over your favorite pasta or steamed rice.

Source: Fisherman's Express - Alaska Seafood
http://www.fishermansexpress.com/spicy-shrimp-scampi.html accessed July 18, 2007

Sweet Cajun Shrimp - Shrimp - Scallops

6 servings

2 lb Shrimp, cooked, tails on
1/2 lb Butter, melted
1 Lemon, sliced
1 tsp Dijon mustard
Chopped parsley
1 tsp Worcestershire sauce
4 Cloves garlic, pressed
1/2 tsp Chili powder
2 Tbs White wine

1. Combine all above ingredients except shrimp, set aside.
2. Place shrimp on jelly roll pan
3. Pour sauce over shrimp and let stand at least 24 hours in refrigerator. When ready to serve, bake at 350 for 20 minutes, basting often. Place under broiler for a minute or two until tails turn brown.

Grilled Shrimp and Scallops - Shrimp - Scallops

2 servings
1 16 oz. Bottle of Catalina French Dressing
2 Tbs Worcestershire
2 tsp Garlic granules or powder
2 tsp Black pepper
3 Drops of Tabasco
1 lb Medium or Large Shrimp, peeled and deveined
1 lb Mixed or Jumbo Scallops
1 Large onion, cut in medium pieces

1. Combine dressing, Worcestershire, garlic powder, pepper, and Tabasco.
2. Place Shrimp, Scallops, and onion in large container.
3. Pour marinade over all, making sure all is fully covered. Refrigerate at least 1 hour. Overnight if possible.
4. Thread Shrimp, Scallops, and onion onto skewers. Cover grill with foil, punched with several holes.
5. Cook with cover on until Shrimp and Scallops are cooked through. Turn occasionally and brush with marinade.

Spicy Cajun Dip

Cayenne and black pepper give this dip a peppery kick. Just the thing to spice up an hors d' oeuvre platter of crunchy, fresh vegetables.

Serving size: Makes 1 cup.


1/4 tsp. garlic powder
1 cup mayonnaise
2 Tbsp. minced onion
1 tsp. paprika
1/2 tsp. cayenne pepper, or to taste
1/2 tsp. black pepper

Combine all ingredients and mix well. Refrigerate.

Source: http://www.schwans.com/recipes/recipe93.aspx?tb=4 accessed 7/15/07

Light Batter - Shrimp - Scallops - Dips and Batters

Yield: 1 Servings
3⁄4 cup Corn starch
1⁄4 cup Flour
1 teaspoon Baking powder
1⁄2 teaspoon Salt
1⁄4 teaspoon Pepper
1⁄2 cup Water
1 Egg, slightly beaten


Crabby Cajun Dip - Shrimp - Scallops - Shrimp Dips and Batters -


2 cups plain low-fat yogurt
2 ounces 1/3-less-fat cream cheese (about 1/4 cup)
1 tablespoon Dijon mustard
2 teaspoons anchovy paste
2 teaspoons lemon juice
1/2 teaspoon dried thyme
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 to 1/2 teaspoon hot sauce

1 pound lump crabmeat, shell pieces removed
1/4 cup minced red bell pepper
1/4 cup minced green bell pepper
1/4 cup minced green onions


Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula; cover and refrigerate.

Combine cream cheese and next 8 ingredients (cream cheese through hot sauce), stirring well with a whisk. Stir in yogurt. Add crabmeat and remaining ingredients; stir gently to combine.

Yield 3 3/4 cups (serving size: 1/4 cup)

Source: Cooking Light November 1998 http://www.cookinglight.com/cooking 7/15/07


Chipotle Shrimp - Shrimp 

- Scallops - Chiles - Chipotles - Shrimp - Top -

A quick and easy dish of shrimp sauteed in a spicy sauce of butter, garlic, Worcestershire sauce, red wine, and chipotle chiles. Serve over steamed rice.


1 cup uncooked long grain white rice
2 cups water
1/4 cup butter
2 cloves garlic, minced
1/4 cup dry red wine
1 1/2 tablespoons Worcestershire sauce
2 tablespoons minced chipotle peppers in adobo sauce
1 teaspoon salt
1 1/2 pounds medium shrimp - peeled and deveined


  1. Place the rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and cook 20 minutes, or until rice is tender and water is absorbed.
  2. Melt the butter in a skillet over medium heat. Stir in the garlic, and cook about 30 seconds. Stir in the red wine, Worcestershire sauce, chipotle peppers in adobo sauce, and salt. Mix in the shrimp, and cook 5 minutes, or until opaque. Serve over the cooked rice.

Source: allrecipes.com/ eileenvideo bellacitta

Shrimp Sanjeev - Shrimp - Spices - Chiles - Indian -

- Chiles - Shrimp - Top -

Yield: 4 servings


1 dozen small shrimp, deveined and butterflied
2 tablespoons Extra Virgin Olive Oil
1 tablespoon mustard seeds
1 tablespoon cumin seeds
2 to 3 tablespoons tomato pickle (optional), available at specialty food stores
2 cups steamed basmati rice
Juice of 2 limes
A few mint leaves
A few sprigs cilantro


Heat a skillet over high heat with the oil. Add all the spices and the shrimp to the skillet. Mix in the tomato pickle and cook for 30 seconds or so, until the shrimp is cooked through.

Sanjeev Kapoor's One-Minute Meal

Add rice to the skillet. Garnish with shredded cilantro and mint.

Sanjeev Kapoor's One-Minute Meal


Source: Sanjeev Kapoor, The "Rachael Ray" of India, whips up his One-Minute Meal on Rachel Ray Show, aired on Friday, April 24, 2009, shrimp with steamed rice. www.rachelray.com/

Hot and Sour Tomato Pickle

- Spices - Chiles - Indian - Indian Chutneys -


1 lb. green tomatoes (Red ones can be used too)
15-20 red chillies
1 cup chopped ginger
1 cup chopped garlic
2 cups vinegar
1 tsp turmeric
1 tbsp mustard seeds
1 tsp fenugreek
1 1/2 cups oil
Salt to taste


  1. Slice the tomaotes, smear turmeric and salt on them and soak them in 1 cup vinegar.Leave for about 2 hours.
  2. Blend together the garlic, ginger, red chillies and 3/4 of the mustard, with a little vinegar.
  3. Heat the oil and add the remaining mustard. When the mustard crackles, add the fenugreek.
  4. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes.
  5. Add the tomatoes and the remaining vinegar. Stir continuously as the mixture comes to a boil.
  6. When the pickle is almost done, the oil begins to float at the top. Take it off the heat and let it cool. Store in a clean bottle.
  7. Will keep for a year.

Source: http://www.myplick.com/view/5Vy7miePdrl/sanjeev-kapoor-s-332-tips3716

Shrimp Rémoulade 1 - Shrimp 

- Spices - Chiles - Shrimp -- Shrimp Dips and Batters - Top -

Shrimp RémouladePrep Time: 5 minutes
Chill: 30 minutes
Yield: 8 servings


1/2 cup mayonnaise
2 tablespoons prepared white horseradish, drained
1 teaspoon fresh lemon juice
1 tablespoon finely chopped dill pickle
2 teaspoons finely chopped fresh flat-leaf parsley
2 teaspoons grainy mustard
1 teaspoon paprika
1 tablespoon tomato paste
1/4 teaspoon cayenne pepper
1 teaspoon chopped capers
1 scallion, white and light green parts, finely chopped
1 garlic clove, pressed
1 1/2 pounds large frozen precooked shrimp

Make sauce: Place all ingredients except shrimp in a small bowl and stir until well-combined. Cover with plastic wrap and refrigerate until ready to serve.
Place shrimp in a large colander; run under cold water until defrosted. Pat dry with paper towels, put in a bowl, cover and refrigerate for at least 30 minutes or up to 6 hours before serving.
Arrange shrimp on a platter and serve with rémoulade.

Source: http://www.snooth.com/wine-pairings/shrimp-with-remoulade/

Shrimp Rémoulade 2 - Shrimp -

- Spices - Chiles - Shrimp - - Shrimp Dips and Batters - Top -


2 cups mayonnaise
1 tablespoon prepared mustard
1 tablespoon finely chopped sweet pickle
1 tablespoon chopped capers
1 tablespoon minced parsley
1 teaspoon finely crushed chervil
1 teaspoon tarragon leaves, finely crushed
1/2 teaspoon anchovy paste
1 to 2 drops Tabasco
Deveined cooked shrimp, chilled

  1. Blend all ingredients except shrimp.
  2. Refrigerate until thoroughly chilled.
  3. Allowing 4 or 5 shrimp for each appetizer, spoon onto crisp lettuce with sauce over all.

Source: iFood TV http://www.ifood.tv/recipe/shrimp_remoulade_5

Alki Point Shrimp Dip - Shrimp -

- Spices - Collections - Chiles - Shrimp - Shrimp Dips and Batters -- Top -

Alki Point, one of the first settlements in Washington, was planned as a great meropolis called "New York". It never made the grade, so the early settlers tacked "Alki" - Chinook for "by and by" to its name. The "New York" was subsequently abandoned. This sauce was created somewhere near Alki Point (now within Seattle's limits) and it is a dream that does come true.


3 hard-boiled eggs
3 green onions
3 sprigs parsley
1 clove garlic
6 stuffed olives
1/4 green pepper
2 cups mayonnaise
2 tablespoons anchovy paste
2 tablespoons tarragon vinegar
Deveined cooked shrimp, chilled

  1. Mince as fine as possible: 3 hard-boiled eggs, 3 green onions, 3 sprigs parsley, 1 clove garlic, 6 stuffed olives, and 1/4 of a green pepper.
  2. Mix this with 2 cups mayonnaise along with 2 tablespoons anchovy paste and 2 tablespoons tarragon vinegar. Taste and add salt, if necessary, and Tabasco to taste.
  3. Use as a shrimp dip or a sauce for any shellfish, including scallops or mussels, or for a fish salad.

Source: Helen Brown's West Coast Cookbook, 1952
posted on-line by Jim Lerner http://jimlerner.com/recipes/
See Jim Lerner in Collections

Some recipes were taken from:
Gulf Coast Specialties The Shrimp and Seafood People
16211 Clay Road
Suite 106-250
Houston, Texas 77084
link now defunct

[Shrimp] [Dips and Batters] [Scallops] [Fish] [Crab] [Clams] [Lee's Recipes]


ewestgate 7/15/07

Last updated March 31, 2012