These are the best shrimp recipes, according to Editors Eater

In the vast sea of ​​shrimp recipes, it can be hard to know which ones to try. Shrimp tacos can be made a million ways. Recipes for seafood chowder are as plentiful as they are inconsistent. And what do you do when you want a slightly different shrimp recipe from the same old one? Here, five Eater editors have done the work for you, researching the best shrimp recipes we can find — from old but still good eves to new greats.

Corn Fritters and Shrimps

Yewande Komolafe, NYT kitchen

If you say donuts three times in a mirror, chances are I’ll appear. Fried dough covered in icing sugar? Sign me up. But it wasn’t until I made Yewande Komolafe’s Corn and Shrimp Fritters that I realized how much I had missed out on only continuing sweet fried dough: donuts also deserve a salty counterpart. Alongside Rhode Island-style clam clams, they’re perfect as a snack or a complete dinner. I had a few issues with the frying part, as is usually the case, but a splatter screen on the pan will save you from burns. In the end, the juice is worth it, especially when any type of dip will do. I recommend something spicy though – it will balance out the salty, sweet and briny flavors of the donuts. — Dayna Evans, Editor and Managing Editor of Eater Philly

Governor’s Shrimp Tacos

Pati Jinitch

Pati Jinich is my favorite source for Mexican dishes, and I discovered these tacos while testing recipes for a blurb on her latest cookbook, Treasures of the Mexican Table. They’re easy enough to tackle on a weeknight while still delivering real depth of flavor from ingredients like chipotle, poblano, tomato, and Worcestershire sauce. I love how the crispy pan step makes them almost quesadilla-like, and I’ll take any excuse to add Oaxaca cheese to my shopping list. — Missy Frederick, Director of Cities

Cajun Shrimp Porridge

Samin Nosrat, NYT kitchen

The first time I boiled Cajun shrimp was at a restaurant in New York’s Chinatown, fresh off a bus from Boston, when I was 18. , I particularly enjoy grabbing seafood with my hands and shoving it in my face, especially when it’s covered in garlic and paprika. It was hard to recreate the charm of that first shrimp boil, but I found this New York Times recipe worked as a starting point. Kelly, a dear friend of mine with roots in Louisiana and Mississippi, helped me refine and save a number of Cajun-Creole recipes that I messed up (okra, in particular), but I have a specific memory of her retrieving a birthday shrimp boil I almost destroyed. She doesn’t play with salt – “the water must taste unbearably salty”, in her words – and there must be a few Tony Chachere shakers nearby. Pro tip: Boil it outside, if you can help it, or open all the windows in your house with the range hood fan on full blast. It should be spicy enough that the air will make you whistle. — Brooke Jackson-Glidden, Editor of Eater Portland

Easy Seafood Chowder Recipe

Farideh Sadeghin

I wouldn’t classify most chowders as ‘delicate’, but most chowders I’ve eaten lack the nuanced flavor layers of that seafood chowder, which you build by making your own clam broth , cooking carrots, onions and fennel in then add white wine. This recipe is a great catch-all for any seafood that looks good in the store, but I never skip shrimp – cooking them for just a few minutes in this aromatic-infused cream guarantees bouncy and bouncy shrimp. lightly sweetened which are my favorite bites in which is always a big bowl of perfect stuff. — Bettina Makalintal, Senior Journalist

Kung Pao Shrimp

J. Kenji Lopez-Alt, The Wok: Recipes and Techniques

It’s rare for a cookbook to inspire me with a massive lifestyle change, but in the months since getting the cookbook from J. Kenji Lopez-Alt The Wok my partner and i dedicated ourselves to cooking our way through the book. We haven’t even reached the fried rice or the noodles yet, but the kung pao prawns were an instant hit. Kung Pao shrimp aren’t even my usual order at most Chinese-American restaurants, but Lopez-Alt’s technique of marinating shrimp in baking soda and salt to keep them plump and juicy is a revelation. , and its seasoning of Sichuan peppercorns, honey, and Shaoxing wine creates a tangy, sweet sauce that I now crave with everything. Like many wok dishes, it comes together almost instantly and inspires me to keep lots more shrimp frozen so I can make it a regular part of my diet. — Jaya Saxena, Senior Writer

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