Become a fan on FacebookView our pins on PinterestFollow us on Twitter
Navigation swirl

Our Favorite Shrimp Recipes

Loading pages...

Sweet and Savory Recipes

Looking for some savory shrimp recipes of your own? Check out these tasty Gulf treats courtesy of Gulf Coast Seafood! And if you have some shrimp recipe secrets up your sleeve, send them our way on Facebook, Twitter or via email!

Use the right and left arrows beside the recipe book or the left and right arrows on your keyboard to turn the pages and find your perfect recipe.

Gulf Creole BBQ Shrimp

Gulf Creole BBQ Shrimp

Cook Time: 30 min

Serves 4


Ingredients

  • 1 1/2 lb Gulf shrimp, size 16/20 peeled and deveined, tail on
  • 1/2 tsp Kosher salt
  • 1/2 tsp Coarsely ground black pepper
  • 1 tbsp Creole seasoning
  • 1 tsp Powdered garlic
  • 2 tbsp Olive oil
  • 3 tbsp White wine
  • 2 tsp Lemon juice
  • 2 tsp Original TABASCO ® brand Pepper Sauce
  • 1 tsp Worcestershire sauce
  • 6 tbsp Unsalted butter cold, cut into small cubes
  • 6 tbsp Fresh chives chopped
  • 1 Baguette sliced and toasted

Directions

  1. Combine salt, black pepper, Creole seasoning and powdered garlic in large bowl. Add Gulf shrimp to bowl and toss to coat with seasoning.
  2. Heat large saute; pan over medium-high heat. Add olive oil and Gulf shrimp. Saute for 1-2 minutes. Add white wine, lemon juice, TABASCO sauce and Worcestershire sauce and cook additional minute.
  3. Add butter to saute pan and swirl until melted. Add chives and remove from heat. Divide shrimp and sauce evenly into 4 bowls.
  4. Serve with sliced toasted baguette.
Compliments of Louisiana Seafood Promotion & Marketing Board

Print

Lemongrass Mango Gulf Shrimp with Vermicelli Rice Noodles

Lemongrass Mango Gulf Shrimp with Vermicelli Rice Noodles

Cook Time: 30 min

Serves 8


Ingredients

  • 3 lb Gulf shrimp 26/31, peeled and deveined, tail off
  • 1/4 cup Peanut oil
  • 1/2 cup Shallot minced
  • 1/4 cup Ginger minced
  • 2 tbsp Garlic minced
  • 1/4 cup Jalapeño no seeds, minced
  • 3 sticks Lemongrass split in half
  • 1 1/2 cup Carrot julienne
  • 2 1/4 cup Coconut milk
  • 2 tbsp Red curry paste
  • 1/2 cup Lime juice
  • 3/4 cup Mango diced
  • 24 oz Rice vermicelli noodles cooked according to directions on package
  • 1/2 cup Fresh basil chopped
  • 1/2 cup Fresh cilantro chopped
  • 1/2 cup Fresh mint chopped

Directions

  1. Heat medium sauté pan over medium-high heat. Add peanut oil, shallots, ginger, garlic, jalapeño and lemongrass stalk. Cook until fragrant, about 30 seconds. Add carrot julienne and Gulf shrimp and sauté an additional minute. Add coconut milk, curry paste, lime juice and diced mango. Cook for 2-3 more minutes. Remove lemongrass stalk. Add rice noodles, basil, cilantro and mint to pan and toss.
  2. Add rice noodles, basil, cilantro and mint to pan and toss. Cook for an additional 2-3 minutes.
  3. Serve in bowls, dividing shrimp, noodles and broth evenly.
Compliments of Louisiana Seafood Promotion & Marketing Board

Print

Greek Rice and Shrimp Bake with Feta Crumb Topping

Greek Rice and Shrimp Bake with Feta Crumb Topping

Cook Time: 1 hr

Serves 4


Ingredients

  • 2 1/2 cups Chicken stock
  • 1 Bay leaf
  • 1 tbsp Butter
  • 1 tsp. Lemon juice
  • 1 1/4 cups White rice long-grain
  • 2 tbsp Olive oil
  • 1 Onion chopped
  • 2 Garlic cloves finely chopped
  • 2 tsp Dried oregano leaves
  • taste Hot red pepper flakes
  • 2 Tomatoes large, seeded and chopped
  • 1 Red bell pepper large
  • 1 lb Raw Gulf shrimp large, peeled, deveined and tails removed
  • 3/4 cups Breadcrumbs soft, fresh
  • 3/4 cup Crumbled feta
  • 2 tbsp Parsley fresh, chopped

Directions

  1. Place stock and bay leaf in a medium saucepan and bring to a boil.
  2. Add rice; return to a boil.
  3. Reduce heat, cover and simmer for 20 minutes or until rice is just tender.
  4. Add lemon juice, butter and 1/2 the oregano. Stir well and remove from heat, let cool to room temperature. Remove bay leaf.
  5. Heat oil in a large nonstick skillet over medium heat.
  6. Cook onion, garlic, hot-pepper flakes and the rest of the oregano, stirring, for 4 minutes or until softened.
  7. Add tomatoes and red pepper; cook for 3 minutes until softened.
  8. Stir in rice and spread in a greased 10-cup shallow casserole dish. If making ahead, cover and refrigerate.
  9. Preheat oven to 375°F.
  10. Bury Gulf shrimp in rice.
  11. Combine bread crumbs, feta and parsley in a bowl; spread over rice.
  12. Bake in oven for 25 to 30 minutes until Gulf shrimp are pink and topping is light golden.

Print

Gulf Shrimp Spring Rolls

Gulf Shrimp Spring Rolls

Cook Time: 45 min

Serves 4


Ingredients

  • 1 lb Gulf shrimp medium, peeled and deveined
  • 14 tsp. Cornstarch
  • 8 tbsp Soy sauce
  • 8 tbsp Canola oil
  • 1 cup Green onion chopped
  • 2/3 cup Carrot grated
  • 3 cup Cabbage chopped
  • 1 Sprouts chopped
  • 2 tsp Ginger root fresh, grated
  • 12 Egg roll wrappers
  • Sweet and sour sauce (optional)

Directions

  1. Cut raw Gulf shrimp into small pieces.
  2. In a medium bowl, combine cornstarch and 4 Tbsp. soy sauce; then add Gulf shrimp. Mix well and set aside.
  3. In a wok or large sauté pan, heat 4 Tbsp. oil over high heat; stir-fry the Gulf shrimp, bean sprouts, cabbage, onion and carrot in oil until crisp-tender; cool slightly. Transfer mixture to colander or pan to drain and cool.
  4. When cooled, spoon 1/4 cup of shrimp mixture on the bottom third of each wrapper. Fold bottom edge over filling; fold sides over filling toward center overlapping slightly. Moisten top edge with water; roll up tightly to seal. Repeat with the remaining wrappers and filling.
  5. Deep fry in 3" of 375ºF oil until golden brown; drain on paper towels. Serve with sweet and sour sauce.
Compliments of Fresh from Florida Gulf Seafood

Print

Capellini with Shrimp and Creamy Tomato Sauce

Capellini with Shrimp and Creamy Tomato Sauce

Cook Time: 30 min

Serves 4


Ingredients

  • 3 tbsp Olive oil
  • 1 lb Gulf shrimp large, peeled
  • 3 Garlic cloves large, pressed
  • 1/4 tsp Dried oregano
  • 1/2 cup Sweet (red) vermouth
  • 15 oz Diced tomatoes drained
  • 3/4 cup Heavy cream
  • 1/2 cup Fresh lemon juice
  • 1/2 lbs. Capellini (angel-hair pasta) (or Angel Hair Pasta)

Directions

  1. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook Gulf shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total.
  2. Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.
  3. Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.
  4. Serve immediately, topped with Gulf shrimp and sauce. Thin with some of reserved water if necessary.

Print

Creamy Bacon-Mushroom Shrimp and Grits

Creamy Bacon-Mushroom Shrimp and Grits

Cook Time: 35 min

Serves 4


Ingredients

  • 4 servings Grits
  • 3 slices Bacon chopped
  • 2 tbsp Olive oil
  • 1 Onion small, finely minced
  • 1 clove Garlic large, minced
  • 1/3 cup Celery chopped fine
  • 1/3 cup Green pepper chopped fine
  • 1 sprig Thyme
  • 1 Bay leaf
  • 1 cup Mushrooms sliced
  • 1 pound Gulf shrimp medium, peeled, deveined
  • 1 cup Half and half milk
  • 1/2 tsp Ground cayenne pepper
  • 1 dash Hot pepper sauce
  • 2 tsp Lemon juice
  • Parsley chopped

Directions

  1. Prepare grits according to package directions; set aside and keep warm. Fry bacon until crisp then remove from pan and set aside.
  2. Pour off all but 1 tablespoon of fat in the pan and add olive oil to bacon fat; heat over medium-high heat. Add onion, garlic, celery, green pepper, thyme, bay leaf and mushrooms; sauté until soft. Add Gulf shrimp and cook until pink and cooked through.
  3. Stir in cream, bacon, cayenne pepper, hot sauce and lemon juice; simmer until heated through. In individual bowls or plates, spoon Gulf shrimp over grits; sprinkle with parsley and serve.
Compliments of Fresh from Florida Gulf Seafood

Print

Baked Shrimp Scampi

Baked Shrimp Scampi

Cook Time: 25 min

Serves 4


Ingredients

  • 1/2 cup Butter
  • 1 clove Garlic finely chopped
  • 1 tbsp Shallots chopped
  • 1 tbsp Capers
  • 1 tbsp Lemon Rind grated
  • 1/2 tsp Parsley chopped
  • 1 dash Hot pepper sauce
  • 1 dash Worcestershire sauce
  • 1/4 tsp Salt
  • 1/4 tsp White pepper
  • 1 pound Gulf shrimp medium sized, peeled and deveined
  • 1/2 cup Panko bread crumbs
  • Lemon Wedges

Directions

  1. Preheat oven to 400 degrees F. In a large skillet, melt butter over medium heat until foaming. Add the next nine ingredients and sauté over medium heat 1 to 2 minutes.
  2. Set aside and keep warm. Place Gulf shrimp in a single layer in a greased baking dish; spoon butter mixture over all and top with a light layer of bread crumbs.
  3. Bake for 8 to 10 minutes or until Gulf shrimp are opaque and cooked through. Serve with lemon wedges.
Compliments of Fresh from Florida Gulf Seafood

Print

Basil Chimichurri Grilled Gulf Shrimp Skewers

Basil Chimichurri Grilled Gulf Shrimp Skewers

Cook Time: 20 min

Serves 4


Ingredients

  • 4 lb Gulf Shrimp 16/20, peeled and deveined, tail off
  • 6 cup Cilantro leaves
  • 6 cup Fresh basil leaves
  • 6 tbsp Fresh oregano
  • 6 Garlic whole cloves
  • 4 Jalapeños no seeds
  • 1/2 cup Shallot sliced
  • 2 tbsp Cumin
  • 6 tbsp Sherry vinegar
  • 6 tbsp Lime juice
  • 1 1/2 tbsp Black pepper
  • 3/4 cup Olive oil
  • Salt and Pepper to taste

Directions

  1. Combine cilantro, basil, oregano, garlic, jalapeños, shallots, cumin, sherry vinegar, lime juice and black pepper in a food processor. Process until a paste forms and drizzle olive oil until incorporated. Reserve 1 cup chimichurri to serve on the side.
  2. Skewer each Gulf shrimp through the tail and then the head to form a "C." Place skewers in a bowl, pour remaining chimichurri marinade over and toss to coat well. Marinate for at least 30 minutes or up to 3 hours before cooking.
  3. Remove Gulf shrimp from marinade and season with salt and pepper. Grill Gulf shrimp over medium-hot grill and cook for about 1 minute on each side.
  4. Serve with remaining chimichurri sauce on the side.
Compliments of Louisiana Seafood Promotion & Marketing Board

Print

Gulf Shrimp and Okra Gumbo

Gulf Shrimp and Okra Gumbo

Cook Time: 1 hr 30 min

Serves 6


Ingredients

  • 2 pounds Gulf shrimp medium, peeled and deveined
  • 1/2 cup Olive oil
  • 2 pounds Okra chopped
  • 1 tbsp Tomato paste
  • 1 Tomato chopped
  • 1 cup Onion chopped
  • 4 cloves Garlic minced
  • 1/2 cup Celery chopped
  • 1/2 cup Green bell pepper chopped
  • 6 cups Water or low sodium vegetable stock
  • 1/2 cup Green onions chopped
  • Kosher salt to taste
  • Pepper to taste
  • Cayenne pepper to taste

Directions

  1. Season the Gulf shrimp with salt, pepper and cayenne to taste and set aside.
  2. Heat the oil in a large pot over medium heat. Add the okra and sauté for about 12 minutes, stirring occasionally.
  3. Add the tomato paste, tomato, onion, garlic, celery and green bell pepper and sauté for 15 more minutes. Add the water or stock and season to taste. Bring to a boil, reduce heat to low and simmer for 45 minutes.
  4. Add the Gulf shrimp and simmer for 6 more minutes. Finally, add the green onion to the soup and stir thoroughly. Serve with rice.
Compliments of Fresh from Florida Gulf Seafood

Print