RECIPES
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Start with the dish you want to eat. Every ShrimpSense recipe connects the instructions to the right shrimp, the right size and form, clear doneness cues, and real products you can actually buy.
Ingredients, steps, timing, and servings.
Species, size, form, and processing guidance.
Raw, just-right, and too-far cues.
Recommended products and the method behind the dish.
ALL RECIPES
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Butter-Poached Shrimp
A low-temperature butter emulsion turns large sweet shrimp glossy and tender. This is precision over sizzle: hold the butter below frying temperature and let the shrimp finish gently.
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Garlic Butter Shrimp Scampi
Buttery, garlicky and bright, with a real sear first and a glossy lemon-wine butter sauce built after the shrimp comes out.
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Shrimp Fried Rice
Separate grains, browned shrimp and a fast savory finish — built by cooking the shrimp first, getting them out, then letting cold rice take the heat.
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Grilled Garlic-Lime Shrimp
Big shrimp, a dry surface and very hot grates — grilled just long enough for char, then finished with garlic, lime and herbs after the fire has done its work.
Open recipe →Gambas al Ajillo
Spanish garlic shrimp in deeply aromatic olive oil: sweet garlic, chile and smoked paprika around shrimp cooked fast enough to stay tender.
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Bang Bang Shrimp
Crisp, light-coated shrimp with a creamy sweet-chile sauce — fried hot, drained hard and sauced only at the last second so the crust still cracks.
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Creamy Garlic Shrimp Pasta
A glossy garlic-Parmesan cream sauce with real pan-seared shrimp — not shrimp boiled in cream until the pasta is ready.
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Classic Shrimp Cocktail
Plump chilled shrimp with real snap, cooked in a seasoned pot below a hard boil and paired with a horseradish-heavy cocktail sauce that actually tastes alive.
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Crispy Coconut Shrimp
Crunchy coconut outside, juicy shrimp inside, with enough size to survive the fryer and a lime-chile dip that keeps the sweetness in check.
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Shrimp Tempura
Pale, lacy and almost weightless: large shrimp in an ice-cold batter mixed at the last possible second and fried only until the crust sets.
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Salt & Pepper Shrimp
Shell-on shrimp fried crisp, then blasted through a wok with garlic, chile and freshly ground pepper salt — crunchy outside, juicy inside and intensely aromatic.
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Shrimp DeJonghe
Chicago’s sherry-garlic shrimp gratin: a buttery, crisp breadcrumb blanket over large shrimp baked just long enough for the topping and center to finish together.
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Tacos Gobernador
Sinaloa-style shrimp tacos with roasted poblano, tomato and molten cheese — cooked dry enough to stay crisp instead of steaming the tortilla from the inside.
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Moqueca de Camarao
A luminous Brazilian coconut-and-dendê stew layered with peppers, tomato and shrimp — the vegetables get the simmer, the shrimp get only the final few minutes.
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Lowcountry Shrimp Boil
Potatoes, corn and smoky sausage in a boldly seasoned pot — with the shrimp added only at the very end so they stay plump instead of paying for everyone else’s cook time.
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Fried Shrimp Po'Boy
Hot, cornmeal-crusted shrimp piled into crisp French bread with cold lettuce, tomato and sharp Creole remoulade — fried fast enough to stay juicy under the crunch.
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Tom Yum Goong
A hot-sour Thai broth with lemongrass, galangal and makrut lime — deeply prawn-flavored, but with the shrimp themselves poached for only about ninety seconds.
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Chingri Malai Curry
A silky Bengali coconut curry built around large prawns: perfume the fat, build the gravy first, then let the shrimp finish in it for only a few minutes.
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Shrimp & Grits
Creamy stone-ground grits, smoky pan gravy and shrimp seared fast enough to stay juicy — the Lowcountry classic built around the shrimp instead of cooking past it.
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Shrimp Etouffee
A nutty Louisiana roux, the trinity and shrimp-rich gravy — with the shrimp added only at the finish so the sauce gets its time without taking it from the meat.
Open recipe →OTHER WAYS IN
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Explore products →SPECIESI want to understand the shrimp.
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