American Shrimp Delights: Classic & Trendy Dishes

Shrimps are a star in American kitchens, from street‑style Po’Boys to elegant scalloped scampi. These dishes showcase the versatility of shrimp—whether you want a quick weekday dinner or a show‑stopping appetizer, there’s a recipe on this list that will win your crowd.

Below you’ll find five signature American shrimp dishes, each presented with a brief ingredient list (all quantities in grams for precision) and a step‑by‑step guide that keeps preparation straightforward.

This New Orleans favorite couples succulent shrimp with a crunchy brioche bun, crisp slaw, and a tangy remoulade.

• Shrimp, peeled and deveined – 250g
• All‑purpose flour – 60g
• Egg, beaten – 30g
• Cold beer – 120g
• Brioche buns – 200g
• Coleslaw mix – 200g
• Mayonnaise – 60g
• Mustard – 15g
• Worcestershire sauce – 5g
• Lemon juice – 10g
• Hot sauce – 5g
• Salt – 2g
• Pepper – 1g
• Vegetable oil for frying – 60g

Season the floured shrimp with salt and pepper, dip in beaten egg and beer, then lightly fry in oil until crisp (~3 min). Toast buns, layer with slaw, top with shrimp, drizzle remoulade, and serve immediately.

A quick skillet recipe that turns shrimp into a silky, aromatic side dish or a protein for pasta.

• Shrimp, peeled and deveined – 200g
• Unsalted butter – 30g
• Olive oil – 15g
• Garlic cloves, minced – 10g
• Lemon zest – 5g
• Lemon juice – 15g
• Parsley, chopped – 5g
• Red pepper flakes – 1g
• Salt – 2g
• Pepper – 1g

Heat oil and butter over medium heat. Add garlic, cook 30 s. Toss in shrimp; season with salt, pepper, and red pepper flakes. Sauté 2‑3 min, add lemon zest and juice, stir, then sprinkle parsley before serving.

This vibrant recipe adds a sweet burst to your taco night.

• Shrimp, peeled and deveined – 180g
• Small corn tortillas – 120g
• Mango, diced – 100g
• Red bell pepper, diced – 50g
• Red onion, finely chopped – 30g
• Fresh cilantro, chopped – 5g
• Lime, juiced – 20g
• Olive oil – 15g
• Cumin – 2g
• Chili powder – 3g
• Salt – 2g
• Pepper – 1g

Toss shrimp with olive oil, cumin, chili powder, salt, and pepper; sear in a hot pan for 2 min on each side. Mix mango, pepper, onion, cilantro, and lime juice for salsa. Warm tortillas, fill with shrimp, top with salsa, and squeeze extra lime.

Light, refreshing, and packed with macro‑friendly ingredients.

• Shrimp, boiled and chilled – 150g
• Avocado, diced – 120g
• Mixed greens – 100g
• Cucumber, sliced – 80g
• Cherry tomatoes, halved – 60g
• Balsamic vinegar – 15g
• Extra virgin olive oil – 20g
• Salt – 1g
• Pepper – 0.5g

In a bowl toss greens, cucumber, tomatoes, avocado, and shrimp. Whisk vinegar, oil, salt, and pepper; drizzle over salad. Serve chilled.

A take‑away favorite that transforms pantry staples into a savory delight.

• Shrimp, peeled and deveined – 200g
• Cooked jasmine rice – 250g
• Frozen peas – 40g
• Carrot, diced – 30g
• Green onion, sliced – 20g
• Egg, beaten – 30g
• Soy sauce – 20g
• Sesame oil – 10g
• Vegetable oil – 15g
• Garlic, minced – 5g
• Salt – 1g
• Pepper – 0.5g

Warm oil, sauté garlic, then add shrimp until pink. Push shrimp aside, scramble egg, then add rice, peas, carrot, and soy sauce. Stir in shrimp, green onions, and sesame oil. Fold gently; serve hot.

Pair shrimp dishes with a crisp, chilled white wine or a bold craft beer. A citrus‑infused vinaigrette can cut through richness in pan‑fried shrimp dishes. For lunch, wrap shrimp in a lettuce leaf for a low‑carb option. Don’t forget a side of fresh mango or pineapple for tropical contrast.

From the bustling food trucks of New Orleans to the cozy kitchens of home cooks, American shrimp cuisine offers bold flavors, quick prep, and endless variations. Grab fresh shrimp, follow an ingredient‑by‑ingredient guide, and impress diners with culinary confidence.