Marinated Shrimp Salad

  • 2 pounds shrimp, shelled and deveined
  • 1 medium green pepper, cut into thin strips
  • 1 bottle ( 8 oz.) Italian style salad dressing
  • 2 TBL. lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon crushed garlic
  • lettuce cups (optional) or mixed greens
  • tomato wedges
Preparation: Bring 4 cups water to a boil. Add shrimp, bring back to boiling; boil, covered, 3 minutes.

Drain shrimp; let cool. Toss cooled shrimp with green pepper.

Combine Italian dressing, lemon juice, Worcestershire sauce, and garlic.

Add to shrimp mixture; mix well.

Refrigerate, covered, for 2 hours, or until thoroughly chilled.

To serve, drain shrimp; arrange in bowl. Serve in lettuce cups or on mixed greens with tomato wedges.

6 servings.

Grilled Shrimp with Mango Salad

Serve this grilled shrimp salad on a bed of mixed greens. Scroll down to see more shrimp recipes.

  • 2 large firm mangoes, peeled & shredded
  • 3-4 tablespoons thinly sliced green onions
  • 1/2 cup lime juice
  • 2-3 tablespoons fish sauce, or use soy sauce if necessary
  • 1-2 teaspoon sugar
  • 1 small clove garlic, minced
  • 1 small hot chili, such as serrano, seeded, minced
  • 1 pound shrimp, (25 to 30 per pound)
  • 2 cups greens
  • lime slices, for garnish
Combine green onions, lime juice, fish sauce, sugar, garlic, and chile in a bowl. Mix in shredded mango. Chill while preparing shrimp.

Shell and devein shrimp and rinse well; divide into 4 portions.

Thread 1 portion onto a slender metal skewer. Run a second skewer through shrimp 1/2 to 1 inch from the first skewer, to keep them flat. Repeat with remaining shrimp. Grill shrimp on a medium hot grill, covered, for about 3 minutes on each side, or until opaque but still a bit moist in the center of thickest parts.

Place greens on a platter; mound mango mixture onto the greens using a slotted spoon. Place shrimp over the mango salad and garnish with lime slices, if desired.

Serves 4.

48 Hour Marinated Shrimp

This is a refreshing recipe for a shrimp appetizer or a summer salad. Marinate for the full 48 hours for the best taste.

  • 7 cups water
  • 3 lbs unpeeled large raw shrimp
  • 2 small red onions, sliced
  • 1 yellow bell pepper
  • 1 cup vegetable oil
  • 1 cup red wine vinegar
  • 3 tablespoons sugar
  • 1-2 tablespoon grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon white wine worcestershire sauce
  • 1 tablespoon hot sauce
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 2 garlic cloves, pressed
  • 1/2 cup chopped fresh basil

1. Bring 7 1/2 cups water to a rolling boil. Add the shrimp, and cook 2 to 3 minutes or until shrimp turn pink. Do not overcook. Drain and rinse with cold water. Ice the shrimp to cool, then peel and if desired, devein.
2. Layer the shrimp, red onion slices and bell pepper slices in an airtight container.
3. Whisk together vegetable oil and next 9 ingredients; pour over shrimp. Cover and chill 48 hours, stirring occasionally.
4. Stir in 1/2 cup chopped basil 1 hour before serving.

Shrimp Scampi

  • 1 to 2 sticks butter
  • 2 to 3 pounds shrimp, peeled and cleaned
  • 1 to 2 cloves garlic
  • 1 cup parboiled rice, cooked
  • 1/2cup celery
  • 1/2 cup onion

Melt butter, add shrimp, garlic, celery, onion and cook until all are done. Mix in cooked rice. Add salt and pepper to taste. May use garlic powder, if you want stronger garlic flavor.

Marinated Grilled Shrimp

  • 2 lbs. fresh shrimp, peeled and deveined (may use frozen shrimp, thawed)
  • 2 Tbsp. chopped fresh basil (or 2 tsp. dried)
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 3 cloves garlic, minced (or ½ tsp. garlic powder)
  • 1/3 cup olive oil
  • 1/4 cup tomato sauce
  • 2 Tbsp. red wine vinegar
1. Place shrimp in a large bowl and sprinkle with basil, salt and cayenne pepper; toss well.

2. In another large bowl, combine garlic, oil, tomato sauce and vinegar; whisk until blended. Add shrimp and stir until evenly coated. Cover bowl and marinate in the refrigerator for 30 minutes to 1 hour, stirring once or twice. Meanwhile, soak wooden skewers in water for 30 minutes to prevent charring.

3. Lightly mist grill with nonstick cooking spray. Once coated, preheat to medium heat. Thread shrimp onto skewers. Discard leftover marinade.

4. Place shrimp skewers on grill. Cook for 2 to 3 minutes per side, or until shrimp turns opaque.

Barbecued Shrimp

  • 1/2 cup butter
  • 1/2 cup olive oil
  • 1 tablespoon soy sauce
  • juice of 1 lemon
  • 2 bay leaves
  • 1 tablespoon black pepper
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1/8 teaspoon rosemary
  • 1/8 teaspoon thyme
  • 1/8 teaspoon oregano
  • 2 pounds unpeeled large shrimp
  • 1 1/2 teaspoons salt
Preparation: Combine all ingredients except shrimp and salt in a baking dish approximately 11 x 7-inches. Microwave on high (100%) for 2 to 3 minutes, until butter is melted. Add shrimp; mix to coat. Microwave on high (100%) for 8 to 9 minutes or until shrimp are tender, stirring a few times. Stir in salt and serve with French bread. Serves 4.

Garlic Shrimp

This recipe for shrimp is made with lots of garlic, butter, olive oil, lemon juice, fresh parsley or basil, and seasoning.

Preparation: In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds. Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.

Add the parsley, lemon juice, and salt; stir well. Remove the pan from the heat and serve immediately, with rice or a salad. 4 serves.


  • 1/3 cup butter
  • 1 1/2 to 2 pounds large shrimp, peeled and deveined
  • 4 to 8 cloves garlic, crushed and minced
  • 1/3 cup chopped fresh parsley
  • 3 to 4 tablespoons lemon juice
  • salt, to taste

Shrimp with Olives

Shrimp with olives and green onion, baked with bread crumbs.

In a medium saucepan, melt butter over low heat. Add flour, stirring until smooth and well blended. Stir in paprika, pepper, dry mustard and green onion. Gradually stir in milk. Continue to cook, stirring constantly, until thickened.

Add shrimp, olives, white wine and a little salt, to taste. Transfer to a lightly buttered shallow 1-quart baking dish; top with buttered crumbs. Bake at 375° for 15 to 20 minutes, or until bread crumbs are browned.

4 serves.


  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 teaspoon sweet paprika
  • dash pepper
  • 1/2 teaspoon dry mustard
  • 1 tablespoon finely chopped green onion
  • 1 1/2 cups milk
  • 1 1/2 cups shelled and cooked shrimp
  • 1/4 cup sliced pimiento-stuffed olives
  • 2 tablespoons dry white wine
  • salt
  • 2 tablespoons bread crumbs, tossed with 2 teaspoons melted butter

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