Shrimp Size Guide: Everything You Need to KnowSkills
How do you know which size shrimp to buy? Check out our guide for everything you need to know to shop with confidence! 
How To Peel & Devein Shrimp: The Easiest MethodSkills
Peeling and deveining shrimp isn't hard. Here's how to do it, exactly the way I was taught at culinary school.
How to Butterfly Shrimp: The Easiest MethodSkills
With this step-by-step guide, you'll be cooking up perfectly butterflied shrimp in no time.
The Secret Ingredient to Juicy, Flavorful Shrimp Is Already in Your FridgeSkills
It's commonly used on chicken, but it's even better with shrimp.
Here’s How to Turn Frozen Shrimp into a Damn Good DinnerSkills
It’s my day job here at Kitchn that convinced me that frozen shrimp was worth keeping in my freezer at all times. Previously, I’d simply buy shrimp from the fish counter at the grocery store when I needed it. Then my colleagues kept gushing about the freshness and convenience of frozen shrimp and I soon realized a whole lot of the “fresh” shrimp I was buying at the grocery store was actually previously frozen. So I gave it a try and almost instantly became a convert.
Salad Swag: DIY Southwestern Shrimp Salad KitSkills
If your regular salad order skews toward a bowl of greens tossed with shrimp and a medley of chili-spiced ingredients for punchy Southwestern flare, this is the DIY salad kit to keep in your lunch rotation. And we’ve got a couple smart grocery store shortcuts help it come together fast. A good source of protein is an essential element in any salad that serves as a meal. It’s what helps to fill you up and keep you full.
Would You Eat Faux Shrimp Made of Algae?Skills
The efforts to combat overfishing have reached a new frontier: faux foods. Certainly most people are familiar with krab, but are you ready to dig in to a plate of faux shrimp? I have to admit, I’m a little wary. With an ingredient list that contains broken-down red algae and a production process that’s been compared to baking bread, New Wave‘s product doesn’t sound wholly appetizing.
My Favorite Way to Cook ShrimpSkills
I love eating shrimp for a lighter meal or as an appetizer, so I always have a bag in the freezer as a quick backup meal. Shrimp can be cooked in just about every way possible: seared, broiled, and grilled! But the one tricky thing about shrimp is that they can quickly overcook. No one likes rubbery shrimp — so my favorite cooking method makes sure that fate never befalls them. The method? Quick poaching. This method borrows some of the technique we use when boiling eggs.
Mar 24, 2015
Five 2-Ingredient Sauces for Shrimp CocktailSkills
I have to confess that I’m a shrimp cocktail lover, retro and old school as the appetizer is. It’s so simple and elegant at the same time, and it’s light enough that I don’t feel like I’m spoiling my dinner if I help myself to one more shrimp. While the classic ketchup-and-prepared-horseradish cocktail sauce will always have a special place in my heart, there are tons of other easy, delicious sauce combinations out there for shrimp cocktail.
Dec 16, 2014
Why I Save Shrimp Shells & TailsSkills
Peeling and cleaning shrimp isn’t my favorite task in the world, but sometimes it’s an inevitable part of cooking that I sigh over and just get on with. I don’t see the whole process as a waste of my time though, since I don’t just throw out the shells when I’m done. Here’s what I do with them that you should try too! Shrimp shells, tails, and even the heads are packed with delicious, briny flavor.
Oct 9, 2014
What’s the Difference? White, Brown, & Freshwater ShrimpSkills
Did you know that Louisiana is home to not one, not two, but actually three different kinds of shrimp? As someone who at one point could only identify shrimp as “those frozen curly things,” learning this particular bit of information on my recent trip to New Orleans was a shocker. I had to know more.• White Shrimp – White shrimp are prized for their large size, their tender texture, and their mild flavor.
Jun 21, 2011
Oysters, Crabs, and Shrimp! A Tour of Louisiana SeafoodSkills
I’ve been hanging out in New Orleans this past week with the Lousiana Seafood Board and a host of other food bloggers from around the country. Not only did I eat my fill (and then some!) of Gulf shrimp, crab, crawfish, and oysters over the course of our visit, but I met hardworking fisherman, toured seafood processing facilities, and saw how NOLA’s top chefs use local seafood in their dishes.
Jun 20, 2011
Tip from Ina Garten: Try Oven-Roasted Shrimp!Skills
We were watching re-runs of Barefoot Contessa the other day (a favorite pastime of ours), and picked up an interesting tip from the lovely Ina Garten. She says that for almost any recipe she makes using shrimp, she prefers to roast the shrimp in the oven to cook it. Find out why – and how – below!Ina Garten says that roasting will caramelize the shrimp slightly and concentrate their flavor, making this mild shellfish taste sweeter and more intense.
May 5, 2010
Kevin’s Spicy Orange Teriyaki Chicken and Shrimp Quick Weeknight Meals Recipe Contest 2009Skills
Recipe: Spicy Orange Teriyaki Chicken and ShrimpHow long does it take? 30-45 minutesCategory: OmnivoreName: KevinWhy is it a favorite meal? It’s quick, full of flavor, and gives you tasty leftovers for the next day’s lunch.Spicy Orange Teriyaki Chicken and ShrimpServes 4-6 people (and makes excellent bento box lunches) Ingredients4-5 boneless, skinless chicken thighs (~3/4lb.)20 medium shrimp, shelled and deveined (~3/4lb.)1.
Sep 28, 2009
Susan’s Dry Rubbed Steak & Shrimp with Watermelon Salad Quick Weeknight Meals Recipe Contest 2009Skills
Recipe: Dry Rubbed Steak & Shrimp with Watermelon Goat Cheese SaladHow long does it take? 30 minutesCategory: OmnivoreName: SusanWhy is it a favorite meal? It is quick, flavorful and satisfying, but also so refreshing due to the watermelon salad. Although it’s simple it would still be a nice meal to have guests over for.
Sep 28, 2009
Shrimp Boil: The Ultimate Bouquet GarniSkills
We’re big fans of peel-and-eat shrimp in the summer. The cooking is easy and the eating is simple and satisfying. All you need to boil a big pot of well-seasoned shrimp (or crab or crawfish, as the box suggests) is this mesh bag full of spices.But what’s in the bag? And could you make your own? We’ll tell you, below…Seafood boils usually contain a combination of allspice, coriander, dill, and mustard seeds.
Jul 8, 2008