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Shrimp Recipes

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Cashew Shrimp


1 pound medium shrimp (36/40 count), peeled and deveined

2 tablespoons peanut oil

2 celery stalks, diced

2 tablespoons minced ginger

2 garlic cloves, minced

1 teaspoon red pepper flakes

 2 tablespoons soy sauce

2 tablespoons rice wine vinegar

1 cup unsalted cashews


Heat a large wok or saucepan (preferably nonstick) over medium-high heat. The moment it begins to smoke, add the peanut oil and swirl it in the wok for 30 seconds. If using raw shrimp, add the, and stir and toss constantly for 1 minute. Add the celery and cook, stirring and tossing constantly for 1 minute, or until hot but still crisp. Add the ginger, garlic, and red pepper flakes. Stir and toss for another 30 seconds. Add the soy sauce, vinegar, and the cocktail shrimp, if using. Raise the heat to high. When the sauce starts to boil, add the cashews. Stir and toss just until the nuts are well distributed and heated through. Serve immediately.  Serves 4.


Black Bean Cashew Shrimp: Reduce the soy sauce to 1 tablespoon. Add 1/4 cup dried salted Chinese black beans, slightly crushed, with the soy sauce.

Cashew Shrimp and Bamboo Shoots: Add 1 cup canned bamboo shoots, drained, a with the ginger.

Cashew Shrimp and Bean Thread Noodles: Pour boiling water over 2, 2 ounce packages dried bean thread noodles. Soak for 15 minutes. Drain and add them with the soy sauce. (Do not serve over rice.)

Cashew Shrimp and Carrots: Add 1 cup peeled and thinly sliced carrots with the celery.

Cashew Shrimp and Straw Mushrooms: Add 1 cup canned straw mushrooms, drained, with the ginger.

Hearty Cashew Shrimp: Add 1 onion, thinly sliced into rings, with the celery. Add 1 tablespoon hoi sin sauce with the soy sauce.

Mild Cashew Shrimp: Omit the red pepper flakes. Add 1/2 cup sliced scallions with the celery.

Sweet and Salty Cashew Shrimp: Use salted cashews, and add 1 teaspoon sugar with the soy sauce.

Szechwan Cashew Shrimp: Omit the red pepper flakes. Add 1 teaspoon chili oil, or more, and 1/2 teaspoon sugar with the ginger, and 1/2 cup sliced bananas with the vinegar.

Recipe obtained from The Ultimate Shrimp Book by Bruce Weinstein.


Shrimp Cakes


1/2 pound small shrimp (more than 55 per pound), peeled and deveined, or precooked cold-water or baby shrimp, thawed

1/4 cup plus 2 tablespoons vegetable oil

2 celery stalks, minced

1 medium onion, minced

1/4 cup mayonnaise (regular or low-fat, but not fat free)

4 teaspoons Dijon mustard

1/4 cup minced dill

4 dashes Tobasco sauce, or more to taste

2 1/4 cups plain dry bread crumbs

Salt and freshly ground black pepper to taste


If you’re using raw shrimp, bring 1 1/2 quarts salted water to a boil in a medium pot over high heat. Fill a medium bowl half way with ice water and set it aside. Add the shrimp to the boiling water and cook until pink and firm, about 2 minutes. Using a slotted spoon or a strainer, transfer the shrimp to the ice water and let cool completely. Drain the shrimp and blot dry on paper towels. If you’re using precooked shrimp omit this step. Heat 2 tablespoons of the vegetable oil in a large skillet set over medium heat. Add the celery and onion and cook, stirring often, until the onion is translucent and the celery softens, 2 to 3 minutes. Transfer to a large mixing bowl.

Add the mayonnaise, mustard, dill, Tobasco sauce, and 1/4 cup of the bread crumbs to the cooked vegetables and mix until well blended. Add the salt and pepper. Coarsely chop the shrimp and add to the mayonnaise mixture. Stir until well combined. Place the remaining 2 cups bread crumbs on a plate. Using 1/8 of the shrimp mixture (about 1/3 cup), form a shrimp cake or patty with your hands. Lay the cake on the bread crumbs and press lightly so that the bread crumbs adhere to the bottom, then turn the cake over and repeat the process on the other side. Gently roll the patty’s sides in the bread crumbs as well. The patty should be completely coated. Set the cake on a plate and repeat with the remaining shrimp mixture to make a total of 8 cakes.

Pour 2 tablespoons of the remaining oil into a skillet (preferably non-stick) large enough to hold 4 cakes in one layer without crowding, and set over medium heat. When the oil is hot, add 4 cakes. If you have a very large skillet, you can cook all 8 shrimp cakes at once, using all of the oil. Fry the cakes until they are golden on the bottom, about 2 minutes. Flip them and cook for 2 more minutes, or until they are golden all over. Repeat with the remaining 2 tablespoons oil and 4 shrimp cakes. Serve the shrimp cakes hot, with cocktail or tartar sauce, or even salsa.


Florida Style Shrimp Cakes: Reduce the msutard ti 2 teaspoons. Add the grated zest of 1 lemon and the juice of 1/2 lemon with the mayonnaise

Herbed Shrimp cakes: Omit the dill and Tobasco sauce. Toss 1 tablespoon minced parsley, 1 tablespoon minced thyme, and 1 tablespoon minced tarragon with the bread crumbs for coating the cakes.

Louisiana Style Shrimp Cakes: Core, seed, and coarsely chop 1 green or red bell pepper. Saute it with the celery and onion. Double the Tobasco sauce.

South-of-the-Border Shrimp Cakes: Omit the dill and Tobasco sauce. Seed and coarsely chop one jalapeno pepper. Add it with the mayonnaise, along with 1 teaspoon cumin and 1 teaspoon minced oregano.

Texas Style Shrimp Cakes: Substitute coarsely ground saltine crackers for the bread crumbs. Add 1 teaspoon Worcestershire sauce with the mayonnaise.

Recipe obtained from The Ultimate Shrimp Book by Bruce Weinstein.

Seafood La Jolla


2 to 2 1/2 pounds scallops

2 1/2 pounds shrimp, peeled and deveined

2 cups Chablis wine

1/4 cup fresh lemon juice

1 pound fresh mushrooms, sliced

2 green peppers, diced

6 tablespoons butter

3/4 teaspoon salt

Dash of pepper to taste

6 to 7 tablespoons flour

3 cups Swiss cheese, grated

1 cup Romano or Parmesan cheese, grated, or 1/2 cup each

1/2 to 1 pint heavy cream, whipped

Butter for topping

Paprika (optional)

8 individual ramekins


Wash and drain scallops. Bring wine and lemon juice to a boil. Add scallops, shrimp, mushrooms, and green peppers. (If neccesary use additional wine to be sure all ingredients are just barely covered.) Simmer slowly for 6 to 8 minutes. Drain and save liquid.

Melt butter. Blend in flour until bubbly and smooth. Gradually blend in 2 cups of reserved liquid. Stir constantlyand cook over medium heat until sauce is smooth and thickened. Add salt, pepper, Swiss cheese, and 1/2 cup Parmesan or Romano cheese. Stir over lowest heat until well blended. Remove from heat and cool to room temperature. Whip cream until very stiff and fold into cooled sauce. Stir in shrimp and scallop mixture. If using large shrimp, cut in half.

Divide mixture into individual ramekins. Top with remaining cheese. Dot with butter. Sprinkle with paprika if desired. If serving immediately, brown under broiler until brown and bubbly. If serving later in the day, bake at 350 degrees for 20 minutes or until thoroughly heated and bubbly. Serves 8.

Recipe obtained from Rare Collection: Superb Recipes by The Junior League of Galveston County

Scallop and Shrimp Kabobs


1 red pepper, seeded and cut into 1 inch pieces

1 pound of shrimp (16-20 count), peeled

1 medium zucchini, cut into eight one inch slices

1 pound large sea scallops

1 large firm tomato, cut into eighths

2 large mushrooms, cut into quarters

1 large red onion, cut into 1/2 inch wedges

Grapeseed or vegetable oil

8 skewers (if using bamboo or wooden skewers soak in water for 24 hours to prevent burning)


Preheat the broiler or prepare and outdoor grill. Thread a skewer: start with a red pepper slice, then slide on a shrimp, zucchini, scallop, tomato wedge, shrimp, mushroom, scallop, and a piece of red onion. Continue until 8 skewers are filled. Brush with oil and broil or grill for 3-4 minutes, cooking no more than 4 skewers at a time. turn the skewers once. Serve immediately. Serves 4, 2 skewers per serving.

Recipe obtained from The New Legal Sea Foods Cookbook by Roger Berkowitz and Jane Doerfer

Roasted Shrimp Cocktail


2 pounds shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly gound black pepper


Preheat the oven to 400º.  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 one layer.  Roast for 8-10 minutes, just until pink and firm and cooked through.  Set aside to cool.

Serve with Weyands Cocktail Sauce.

Shrimp Cocktail


Weyands shrimp (whichever size you like)


Bring desired amount of water to a boil.  Season to taste with either salt, a ‘shrimp boil’ (optional seasoning), or Old Bay’s Seasoning.  Place shrimp into the boiling water.  Have a large bowl of ice water ready next to the sink.  When shrimp are almost fully opaque, remove one shrimp with a slotted spoon, place immediately into the iced water, and taste for ‘doneness’.

When shrimp is ready, drain in colander and IMMEDIATELY place into the iced water to halt the cooking.  (If you leave the shrimp in the colander, it will continue to cook.)

Serve shrimp with Weyands Cocktail Sauce and enjoy!