Delectable Shrimp

Shrimp Scampi

1 Tbsp. olive oil

1 Tbsp. unsalted sweet cream butter

2lb uncooked deveined peeled medium shrimp, thawed if frozen, tails removed

2 medium green onion, thinly sliced 

2 clove garlic, finely chopped

2 tsps. chopped fresh or ½ tsp dried basil leaves

2 tsps. chopped fresh parsley or ¾ tsp parsley flakes

1 Tbsp. lemon juice

Pinch salt

Grated Parmesan cheese, if desired

In 10-inch skillet, heat oil and butter over medium heat. Add shrimp and remaining ingredients except cheese. A splash of white wine will also add a nice flavor to the sauce if you want to give it a try.  Cook 2 to 3 minutes, stirring frequently, until shrimp are pink. (Do not overcook shrimp or they will become tough.) Remove from heat. Sprinkle with cheese.   Serve over linguini or angel hair pasta.  

Recipe adapted from


Coconut Shrimp

1 cup Japanese panko (preferred) or breadcrumbs

½ cup sweetened dried coconut flakes

½lb jumbo shrimp or tiger prawn, peeled, deveined, tail on

2 beaten eggs + 2 teaspoons sugar

oil for deep-frying

For the Tartar Dipping Sauce

½ cup mayonnaise

½ Tbsp. chili sauce, to taste

½ Tbsp. finely minced onion

1 squirt lemon juice

Preheat deep fryer to 350°F.  Mix panko and coconut flakes in a shallow bowl. Set aside. Mix all ingredients in Tartar Sauce together. Stir to combine well. Set aside.  Pat dry shrimp with paper towels and dip each shrimp into egg mixture, and immediately roll shrimp with panko and coconut flakes coating. Shake off excess. Dip shrimp into egg mixture again, and immediately roll shrimp with panko mixture for second coating. Make sure shrimp is well covered with panko and coconut flakes. Place shrimp on a plate lined with parchment paper. Repeat steps for remaining shrimp.  Drop each shrimp gently into oil. Deep fry until both sides turn golden brown. Transfer shrimp out with a strainer and onto a plate lined with paper towels. Serve immediately with Tartar Sauce.

Recipe adapted from


Shrimp Fried Rice

8oz small raw shrimp, shelled and deveined

¼ tsp salt

1 tsp black pepper, more or less to taste

½ tsp cornstarch

3 Tbsps. high smoke point oil such as canola oil 

3 eggs, beaten

2 stalks green onion, minced

4 cups leftover rice, grains separated well

¾ cup frozen peas and carrots, defrosted

1 Tbsp. soy sauce, plus more to taste

In a medium bowl, sprinkle shrimp with salt, pepper and cornstarch and toss to coat. Set aside to sit for ten minutes at room temperature.  Heat a large sauté pan or wok on high heat.  When the pan is very hot (a drop of water instantly sizzles when it hits the pan), swirl in one tablespoon of the cooking oil to coat the pan. Add shrimp to hot pan, spreading them out quickly in a single layer. Let them fry in pan without moving them, for 30 seconds.  Flip shrimp over and let them fry on the other side for another 30 seconds or until they are mostly cooked through. (Do not cook them all the way!)  Use a slotted spoon to scoop shrimp out of pan to a bowl.  Return pan to burner and lower heat to medium. Add a little more oil if pan needs it. Add beaten eggs and stir them quickly to scramble them while they cook.  When eggs are not quite cooked through, still a bit runny, transfer them from pan to bowl with cooked shrimp.  Clean out pan and return it to the burner. Heat pan on high and when it is hot, swirl in the remaining tablespoon or two of oil. When oil is shimmering hot (almost smoking), add green onions and sauté for 15 seconds.  Then add leftover cooked rice to pan and stir with green onions to mix well.  Spread rice onion mixture over surface of pan and let it fry, without moving it. You should hear the rice sizzle. Cook for about 1 to 2 minutes.  Use a spatula to turn rice over, and spread it over the pan again. Let cook for a minute longer.  Sprinkle soy sauce on rice and stir to combine.  Add carrots, peas, shrimp, eggs and sesame oil, stirring to combine well.  Heat everything until sizzling hot. Add more soy sauce to taste.

Recipe adapted from


Shrimp Po’ Boy

1.5lb large shrimp, peeled deveined

¾ cup flour

¼ cup corn meal

2 tsps. garlic powder

2 tsps. onion powder

1 tsp cayenne pepper, to taste

1 tsp black pepper

¼ tsp salt

¾ cup buttermilk

1 large egg

3-4 Hoagie or French rolls

2 cups sliced cabbage or shredded lettuce

2 medium tomatoes sliced

Remoulade Sauce

1 cup mayonnaise

1 ½ tsp minced garlic

½ lemon

1 tsp Dijon mustard, to taste

1 tsp hot sauce, to taste

2 Tbsps. relish

1 green onion finely chopped

1 tsp Worcestershire sauce

½ tsp creole seasoning, optional

salt to taste

2-3 Tbsps. butter

1 garlic clove crushed

To make the sauce: In a serving bowl combine, lemon juice from squeezed lemon, mayonnaise, garlic, relish, green onions, mustard, hot sauce, Worcestershire sauce, creole salt and pepper.  Cover with plastic wrap and let the flavors mellow in refrigerator for at least 1 hour before serving.  To prepare shrimp:  Preheat a deep-fryer to 375°F or in a large sauce pan pour vegetable oil half way and heat.  In a large bowl, mix together cornmeal, flour, garlic and onion powder, cayenne, salt and pepper.  Mix buttermilk and eggs in a separate bowl and set aside.  Dip shrimp in buttermilk mixture and lightly dip into flour mixture.  Fry the shrimp a few at a time. Fry until slightly brown and crispy, about 3 to 4 minutes or more depending on size. Remove from fryer with a slotted spoon and place on a cookie rack to ensure crispness. Repeat with remaining shrimp.  Preheat oven to 350°F.  Place bread in oven and bake for about 15 minutes or until lightly toasted while preparing shrimp.  While bread is toasting, combine crushed garlic and butter in a microwave safe bowl, then microwave for about 1 minute.  Remove and spread on toasted bread.  To assemble: place tomatoes on bread and top with shrimp.  Drizzle with remoulade and top with shredded lettuce.

Recipe from


 Garlic Parmesan Shrimp

1lb large shrimp, peeled and deveined

2 Tbsps. olive oil

4 cloves garlic, minced

½ tsp dried oregano

½ tsp dried basil

½ cup freshly grated Parmesan

salt and pepper, to taste

Juice of 1 lemon

2 Tbsps. chopped parsley leaves, for garnish

Preheat oven to 400°F. Lightly oil a baking sheet or coat with nonstick spray.  Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic, oregano, basil and Parmesan and season with salt and pepper, to taste. Gently toss to combine.  Place in oven and roast just until pink, firm and cooked through, about 6-8 minutes. Stir in lemon juice.  Serve immediately, garnished with parsley, if desired.

Recipe adapted from