15 Best Shrimp Recipes | Flavor

The average American consumes about 15 pounds of fresh seafood every year, a whopping one-third of that is shrimp. We just can’t get enough of sweet and juicy shellfish, whether they’re floating in a pot of okra, swaddled in a corn tortilla, or sautéed with noodles in a pad thai or lo mein.

A pinch on a weekday, shrimp cook in minutes. All that stands between you and a satisfying shellfish feast is simple prep work – we like to peel, devein, and make a quick dry brine – before diving into whatever recipe you’re craving. The following dishes, stemming from decades of the shrimp craze, are our absolute favorites.

In China, this combination of shrimp, scallops and crab is a dumpling filling for a special occasion. The clean flavor and meaty texture of shellfish is not obscured by any filler. Get the recipe >

Flavored with wine and herbs, this broth contains red yuzu kosho, a Japanese condiment made from citrus fruits, yuzu and chili peppers. Get the recipe >

Heaps of ground spices and a rich cream of coconut make this land-and-sea stew banquet-worthy, though it’s easy enough to whip up on a weeknight. Get the recipe >

Juicy spicy shrimp complete this refreshing salad of al dente buckwheat, quinoa and citrus. Get the recipe >

Sweet and sour satsuma, a citrus fruit native to Louisiana, brightens up these marinated shrimp, which get a kick out of the Korean chili flakes. Get the recipe >

This funky, complex shrimp stir-fry owes its deep flavor to Cantonese-style XO sauce, an umami bomb made with dried shellfish and chili peppers. Get the recipe >

Carrot juice is the secret ingredient in this refreshing shrimp salad topped with a warm white ginger miso vinaigrette. Get the recipe >

It’s paella like you’ve (probably) never seen it before – with sticky rice, coconut milk and handfuls of chopped green onions. Get the recipe >

This delicious Pad Thai recipe comes from the eminence of Thai cuisine Andy Ricker. He perfected it, so you don’t have to. Get the recipe >

Rundown is a Jamaican coconut milk stew popular throughout the Caribbean. In this reinterpretation, a broth of shrimp shells makes a bisque sauce that is used to season fresh pasta. Get the recipe >

When you can’t watch another plain avocado toast without yawning, make this Danish open sandwich crowned with cold shrimp. Get the recipe >

The crispy and spicy staple of Chinatown is surprisingly easy to replicate at home. Get the recipe >

“Some of my fondest memories of living in Baton Rouge or visiting my mom in New Orleans were walking into a friend’s house to find a mess of still-steaming peel-and-eat shrimp,” says My America: the recipes of a young black chef author Kwame Onwuachi. “Smothered in house spices, sweetened with garlic and silky with melted butter, they burst with flavor in every bite.” Get the recipe >

Ground candle nuts sweeten this spicy prawn satay from the coast of Singapore. Get the recipe >

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