25 Shrimp Recipes We’d Krill For (Sorry for the Pun, but They’re That Good)

Poaching big, plump shrimp in a seasoned broth gives them lots of flavor—but if you’re pressed for time, you could get away with buying cooked (don’t skip the final seasoning of oil, lemon, chile, and chives, though).

Small, juicy shrimp in plenty of garlicky olive oil show up on countless tapas menus across Spain.

Our take on a Chinese-restaurant favorite uses the same ingredients, but skips the heavy batter and deep frying. If you can’t get jumbo shrimp, use 1 pound of the largest shrimp you can find.

We’ve reimagined the classic crab Louis as a satisfying sandwich, swapping in sweet, tiny bay shrimp and piling the salad onto thick slices of toasted bread.

Grilling watermelon adds a smoky note to the fruit and gives it a slightly meaty texture that matches well with shrimp.

This shrimp recipe is simple and delicious, the romesco sauce is a must try.

Prepared pesto makes this dish a snap, but you can use homemade if you have some on hand. Prep and Cook Time: 40 minutes.

Smoky grilled shrimp play well against the cooling herbs and noodles of the salad.

Light, lively green garlic and a little cream make this a perfect winter-into-spring pasta dish. The thin noodles soak up the sauce fast, so serve it immediately.

Try this with quinoa-corn linguine or brown rice linguine for a gluten-free recipe, or cook regular wheat pasta if you prefer.

Put down the phone. Step away from the take-out menu. Yes, you can make Thailand’s most famous street food.

OK, we know polenta isn’t pasta per se, but this smoky, Italian-ish take on shrimp and grits is worth a bit of category-crossing.

This shrimp and pasta recipe is laced with pesto and cream and can be prepared in just 15 minutes and with only 6 ingredients. It goes great with a glass of pinot gris.

Lynne Schaefer found that a favorite recipe for cacciatore-style chicken was also a great way to prepare shrimp.

Delicious quick one-pan dinner with the colors of an Arizona desert sunset in mind.

Fried until crunchy, these shrimp look a little like firecrackers, with the tails being the fuses. See make-ahead details for ways to prep them before a party.

This salt-and-pepper shrimp recipe is a lighter (stir-fried) version of the deep-fried Asian dish that’s quick and keeps the intense flavor of the original.

This crowd-pleasing appetizer can be plated with the greens as a sit-down first course or served without greens as stand-up finger food.

We’d like to say that they’re just as good baked, but honestly, they really are best fried. The Sriracha mayo puts it over the top.

Eat with or without the shell, regardless this shrimp recipe will produce some of the most succulent shrimp you have ever eaten.

Rich, spicy, and irresistible, this shrimp recipe packs a punch and a crunch.

Indonesian food appeals to fans of big, bold flavors. Just use a food processor to create a five-ingredient sauce laden with coconut, chilies, and garlic for a pungent and spicy accompaniment to shrimp.

Serve these noodle bowls warm, at room temperature, or even chilled. Harissa, a North African spice paste, is available at well-stocked grocery stores, but if you can’t find it, use hot sauce.

When you don’t have much time to cook, the right condiment can add layers of flavor in a flash. Oil-packed Indian mango relish (not chutney, which is too sweet) combines earthy turmeric and fenugreek with the tang of mustard and green mango.

Serve these kebabs with a sweet rosé, plus crusty bread and grilled or roasted small potatoes to dip into the extra aioli.