These are the best shrimp recipes according to Eater Editors.

With a vast sea of ​​shrimp recipes, it can be hard to figure out which ones to try. Shrimp tacos can be made in a million ways. Seafood chowder recipes are as numerous as they are inconsistent. And what do you do when you need a shrimp recipe that’s a little different from the same old one? Here, five Eater editors have done all the work for you, tracking down the best shrimp recipes we can find – from old but still good reserves to great new ones.

Corn and shrimp beignets

Yuande Komolafe, NYT Cooking

If you say beignet three times in front of a mirror, there is a good chance that I will appear. Fried dough covered in powdered sugar? Sign me up. But it wasn’t until I made Yevande Komolafe’s corn and shrimp beignets that I realized how much I was missing just by chasing sweet fried dough: beignets also deserve a savory counterpart. Next to the Rhode Island-style clam fritters, they are perfect as an appetizer or a full meal. I’ve had some issues with frying, as is usually the case, but the splash screen over the pot will save you from getting burned. After all, the juice is worth the squeeze, especially when any dipping sauce will do. However, I recommend something spicy – it balances the salty, sweet, and salty flavors of the beignets. — Dinah Evans, staff writer and editor at Eater Philly

Governor’s Shrimp Tacos

Pati Dzhinich

Pati Jinich is my go-to source for Mexican food, and I discovered these tacos when I was testing recipes for a commercial for her latest cookbook. Treasures of the Mexican table. They’re easy enough to make on a weekday evening, offering real depth of flavor thanks to ingredients like chipotle, poblano, tomato and Worcestershire sauce. I love how the pan-frying process makes them almost look like quesadillas, and I’ll take any excuse to add Oaxacan cheese to my shopping list. — Missy Frederick, City Manager

Cajun Shrimp Cooking

Samyn Nosrat, NYT Cooking

I first boiled Cajun shrimp at New York’s Chinatown Restaurant, having just arrived by bus from Boston when I was 18 years old. I really love to grab seafood with my hands and stick it in my face, especially when it’s covered in garlic and paprika. It was hard to recreate the charm of that first shrimp boil, but I found it. The newspaper “New York Times The recipe served as a starting point. Kelly, a dear friend of mine with roots in Louisiana and Mississippi, helped me fine-tune and preserve a number of Cajun Creole recipes I messed up (specifically gumbo), but I have special memories of how she saved a shrimp birthday boil for me. almost destroyed. She doesn’t dabble in salt—”the water must taste unbearably salty,” she says—and there must be a few Tony Chasher shakers nearby. Pro Tip: Boil outside if you can, or open every window in the house with the fan on full blast. It should be sharp enough that the air makes you wheeze. — Brooke Jackson-Glidden, editor of Eater Portland

Easy seafood chowder recipe

Faride Sadegin

I wouldn’t call most chowders “delicate”, but most chowders I’ve eaten don’t have the subtle layers of flavor that this seafood chowder has, which you create by making your own clam broth by boiling carrots, onions, and fennel in this and then add the white wine. This recipe is great for any seafood that looks good in the store, but I never turn down shrimp—cooking them for just a few minutes in this flavor-soaked cream provides invigorating, slightly sweet shrimp, which are my favorite bites in that always a big bowl of perfect things. — Bettina Macalinthal, Senior Correspondent

Shrimp Kung Pao

J. Kenji Lopez-Alt, Wok: Recipes and Techniques

It’s rare that a cookbook inspires me to make a radical lifestyle change, but in the months since I received J. Kenji Lopez-Alta’s cookbook wok my partner and I have dedicated ourselves to cooking through the book. We haven’t even gotten to the fried rice or noodles yet, but the kung pao shrimp is an instant hit. Kung pao shrimp isn’t even a regular order of mine at most Chinese-American restaurants, but Lopez-Alt’s technique of marinating shrimp in baking soda and salt to keep them plump and juicy is a revelation, as well as seasoning Sichuan pepper, honey, and Shaoxing guilt. creates a tingly, sweet sauce that I now want to eat with everything. Like many wok dishes, it cooks almost instantly, which inspires me to keep a lot more frozen shrimp so I can make it a regular part of my diet. — Jaya Saxena, Senior Writer

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