Coctel de Camarones (Mexican Shrimp Cocktail)

Mexican shrimp cocktail is even more flavor-packed than American shrimp cocktail, featuring plump shrimp in a bold tomato-and-citrus sauce. This recipe for Mexican shrimp cocktail strikes just the right balance of sweet and tart.

Creamy Shrimp Dip With Shallots, Dill, and Lemon

The key to making the most delicious shrimp? Baking soda, salt, and the right cooking method. For a creamy and satisfying dip, mix tender, just-poached shrimp with sour cream, mayonnaise, herbs, and fresh lemon juice.

Roasted Shrimp Cocktail with Two Dipping Sauces

{sponsored} Roasted Shrimp Cocktail is a zesty twist on an appetizer classic. Served with Bloody Mary Cocktail Sauce and/or Roasted Garlic Remoulade, this recipe is perfect for easy entertaining.

Prawn Cocktail !!!

A classic Prawn Cocktail recipe with a perfect Rose Marie Sauce for prawn cocktails. Easy, fast and a total crowd pleaser.

Sous Vide Shrimp

Our recipe tells you how to perfectly cook shrimp sous vide so that you'll never eat an overcooked, rubbery shrimp again.

Bacon-Wrapped Shrimp Cocktail with Apricot Horseradish Dipping Sauce

It may not be a classic shrimp cocktail, but this version takes the traditional and wraps it in bacon, then pairs it with a sweet and hot apricot horseradish dipping sauce.

Shrimp Scampi With Garlic, Red Pepper Flakes, and Herbs

To get the most flavor in this shrimp scampi, we use vermouth instead of white wine and a mix of fragrant herbs—parsley, tarragon, and chives—instead of just parsley.

Coconut Shrimp

These perfect coconut shrimp have a crunchy, thick crust of aromatic coconut surrounding a center of juicy, perfectly cooked shrimp without a hint of rubberiness.

Sous Vide Shrimp With Garlic, Sherry, and Smoked Paprika

Cooking shrimp sous vide allows you to infuse them with flavor. In this recipe, we use the flavor profile of the Spanish tapas standby, gambas al ajillo.

Shrimp Scampi With Pasta

Made with a garlicky bath of butter and olive oil, shrimp scampi is a great sauce for pasta. We punch up the flavor with dry vermouth, lemon juice and zest, and fresh parsley.