Our Five Most Popular Ways to Cook Gulf Shrimp
Posted by : Wild For Salmon /
Five Ways to Cook Gulf Shrimp!
Do you like to order shrimp when dining out? And would you love to recreate great shrimp dining at home?
Wild for Salmon carries wild shrimp from the Gulf of Louisiana year-round (known as Gulf Shrimp). And we’ve gathered together a selection of great recipes you can use to cook it at home!
The cooking method will vary depending on how you plan to eat your shrimp. In this article, we’re featuring five of our favorite ways to enjoy wild Gulf Shrimp - from chilled to sauteed to roasted or stir-fried.
- Refreshing Shrimp Cocktail
- Roasted Shrimp Salad
- Gulf Shrimp with Lemon and Garlic
- Simple Shrimp Salad
- Gulf Coast Seafood Stew
In some dishes, shrimp can be eaten without being cooked. When preparing it in this manner the safest way is to use previously frozen shrimp (all our product comes frozen!). Meanwhile, other recipes - like the ones included below - require shrimp to be cooked to get the flavor just right. Either way, you always want to start with high-quality seafood for the best, mouth-watering taste.
As you can see, Gulf shrimp has a wide variety of uses and can fit into a plethora of recipes. Read on to discover Wild for Salmon’s most popular shrimp recipes so you can cook shrimp with total success!
A Refreshing and Filling Shrimp Cocktail
This shrimp cocktail is one of our personal favorites and it’s perfect for any occasion. A classic starter during these hot summer months or a bit of a fancy step-up from the cheese plate at your next winter gathering (when we get to do that again!).
- 2 TBSP kosher salt
- 2 QT water
- 2 stalks celery, diced
- 1 medium yellow onion, diced
- 3 medium cloves garlic, smashed
- 1 (2-inch) knob fresh ginger, peeled and thinly sliced
- 2 sprigs flat-leaf parsley
- Fresh juice of 1 lemon
To prep the shrimp:
In a medium pot, combine the two quarts of water with celery, onion, garlic, parsley, lemon juice, 2 tablespoons salt, and the Gulf shrimp. Set burner to medium-high heat and cook, stirring occasionally, until temperature reaches 170°F on an instant-read thermometer and shrimp are just cooked through. Adjust heat throughout to make sure temperature does not go over 170°F.
Using a slotted spoon, transfer shrimp to zipper-lock bags (a flexible storage container also works), making sure not to crowd too many shrimp into each bag. Seal bags, removing as much air as possible, and submerge in ice water, moving shrimp around in each bag, until cooled. Transfer zipper-lock bags to the refrigerator or an ice bath until shrimp are thoroughly chilled, at least 30 minutes. Peel and devein shrimp (learn how to devein shrimp easily).
For the cocktail sauce:
- 1/2 C ketchup
- 1/2 C chili sauce
- 2 TBSP horseradish, plus more to taste
- 1 TBSP fresh juice from 1 lemon
- Kosher salt and freshly ground black pepper to taste
In a medium bowl, whisk the ketchup, chili sauce, horseradish, and lemon juice together. Season with salt and pepper. Serve with chilled shrimp. This Gulf shrimp recipe from the Wild for Salmon is quick and delicious.
Roasted Shrimp Salad
Shrimp and tangerines are not your typical salad ingredients, but together they lead to a protein-packed meal with a tanginess you won’t soon forget. Thankfully, you won’t be sacrificing health with this recipe for our Roasted Gulf Shrimp salad. We love this one because it’s flexible. For example, if you’re not a fan of avocados you can easily leave them out! And it includes ingredients that are typically found in most kitchens. Make this Wild for Salmon go-to recipe with Brown Gulf Shrimp or White Gulf Shrimp - you can’t go wrong!
- 1 TBSP good olive oil
- 2 lbs White Gulf Shrimp (these are already peeled and deveined!)
- Kosher salt and freshly ground black pepper
- 1 cup good mayonnaise
- 1 TBSP orange zest of 2 oranges
- 2 TBSP freshly squeezed orange juice
- 1 TBSP good white wine vinegar
- 1/4 cup minced fresh dill
- 2 TBSP capers, drained
- 2 tablespoons small-diced red onion
- 1 avocado, medium-diced
- 1 lg tomato, seeded and medium-diced
Preheat the oven to 400 degrees F.
Toss together the shrimp, the olive, 1 tsp of the salt and 1/2 teaspoon pepper in a bowl. Spread the shrimp in one layer on a sheet pan. Roast in the preheated oven for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
While the shrimp are roasting, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Once the shrimp have cooled, add them to the sauce and toss. Add the dill, capers, red onion, tomatoes and avocados. Toss well. Allow the salad to chill for up to 30 minutes, marinating the flavors.
Gulf Shrimp With Lemon and Garlic
This one is a classic! From our peers at The Spruce Eats! This dish is one that you would find in a restaurant; it has a sense of elegance to it and is full of flavor. Especially nice to enjoy now that we are eating at home more than ever. Rest assured, with this recipe you can enjoy restaurant-quality at home! The best part about this lemon and garlic recipe for Gulf shrimp is that you don’t need to pay restaurant prices or have the wait. You can make this recipe at home in about under half an hour (and even faster with practice!). Plan for an hour of marinating for the most delicious results!
- 2/3 cup olive oil
- 1/2 cup lemon juice
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 pounds thawed, peeled, and deveined Brown Gulf shrimp
- 3 tbsp butter
- 1 clove garlic (sliced)
- 1/2 to 1 cup blanched slivered almonds
- Dash Tabasco sauce (or to taste)
- 1/2 cup dry vermouth (or dry white wine, or use chicken broth plus 1 tablespoon of lemon juice)
- 1 tablespoon finely chopped green onion tops
In a glass bowl or other nonreactive dish, combine olive oil, lemon juice, salt, and pepper. Add shrimp and marinate for 1 hour. Melt butter in a large skillet; add the sliced garlic and shrimp. Reserve marinade and set aside.
Stir-fry the shrimp over medium heat until pink. Discard garlic; remove shrimp to a warm platter and keep warm.
Sauté slivered almonds in butter until lightly browned; add the reserved marinade, hot pepper sauce, and vermouth or dry white wine. Bring to a boil, stirring. Pour sauce over shrimp. Sprinkle with finely chopped green onions before serving. Serve with rice, pilaf or another great grain like quinoa.
Simple Shrimp Salad
This is another simple and flexible salad recipe for Gulf Shrimp, Brown or White. It’s also fast and kid-friendly - especially if you pick and choose your veggie ingredients for this Cobb-style seafood salad.
- 1 lb. large (16-20) shrimp, peeled, deveined, and cooked
- 1 C chopped celery
- 1 lg carrot, peeled, shredded
- ½ cup chopped onion
- 2 hard cooked eggs, chopped
- ¾ cup mayo
- Salt and pepper to taste
To cook shrimp, bring a medium pot of salted water to boil. Add a squeeze of fresh lemon juice. Once boiling, add the thawed shrimp and boil until they’re just pink and cooked through - only about 2 minutes! Cool immediately using an ice bath. If you don’t have the time to peel and devein the shrimp, this recipe is great with our White Gulf Shrimp which come peeled and deveined.
In a large bowl, gently toss the shrimp (peeled and deveined), celery, carrot, onion, eggs, and mayo. Season with salt and pepper. Chill until ready to serve.
Gulf Coast Seafood Stew
This stew pays tribute to the Gulf Coast - home to our wild shrimp - highlighting the flavors of the shrimp and the style of southern seafood. Although this recipe requires a few more ingredients and a bit more time to make, it is worth your time. Packed with that southern seafood taste, this My Recipes pick is one that is sure to leave you wanting more.
- 1.5 lbs unpeeled Gulf Brown shrimp
- 2 celery stalks
- 1 large sweet onion
- 2 qt. chicken broth
- 12 ounces andouille sausage, cut into 1/2-inch pieces
- 1 poblano pepper, seeded and chopped
- 1 green bell pepper, chopped
- 1 tbsp canola oil
- 3 garlic cloves, chopped
- 1 lb small red potatoes, halved
- 1 (12-oz.) bottle beer
- 1 tbsp fresh thyme leaves
- 2 fresh bay leaves
- 2 tsp Creole seasoning
- 1 1/2 pounds fresh white fish fillets (such as pollock, rockfish, or the more traditional summer options like catfish or grouper), cubed
- 1 pound cooked crawfish tails (optional)
- Kosher salt and freshly ground black pepper
Peel shrimp; place shells in a hot saucepan (refrigerate shrimp until ready to use). Add celery ends and onion peel to pan; chop remaining celery and onion, and reserve. (Using the leftover bits of onion and celery will layer the flavor and result in a flavorful broth.) Add broth; bring to a boil over medium-high heat. Reduce heat to low; simmer 30 minutes.
Meanwhile, cook sausage in a large Dutch oven over medium-high heat, stirring often, 7 to 8 minutes or until browned. Remove sausage; pat dry. Wipe Dutch oven clean. Sauté celery, onion, and peppers in hot oil in Dutch oven over medium-high heat 5 to 7 minutes or until onion is tender. Add garlic, and sauté 45 seconds to 1 minute or until fragrant. Stir in potatoes, beer, thyme, bay leaves, creole seasoning and sausage.
Pour broth mixture through a fine wire-mesh strainer into Dutch oven, discarding solids. Increase heat to high, and bring to a boil once. Then, reduce heat to low, and cook, stirring occasionally, 20 minutes or until potatoes are tender.
Add fish; cook 2 to 3 minutes or until the fish is just opaque. Add Gulf shrimp, and cook 2 to 3 minutes or just until shrimp turn pink. If desired, stir in crawfish, and cook 2 to 3 minutes or until hot. Add salt and pepper to taste.
Spoon the Gulf shrimp and whitefish into warmed soup bowls. Top with broth mixture. This would be delicious with our peeled and deveined white Gulf shrimp, no doubt, but we recommend trying it with the brown Gulf shrimp so you can use the peeled shells to enhance the broth.
How to Get Gulf Shrimp Online
We offer Gulf shrimp in three different ways. Each option comes in 1lb resealable bags.
White Gulf shrimp come peeled and deveined; these are a smaller variety of shrimp and come usually 31-35 shrimp per pound. White Gulf shrimp are our most quick and easy shrimp to cook.
In addition to white Gulf shrimp we also have two options of brown Gulf shrimp for you - they are brown due to the high amounts of iodine diet. Our 16/20 count of brown Gulf shrimp are one of our larger sized shrimps and work very well for shrimp cocktail (such as the first recipe in this post). The 26-30 brown Gulf shrimp are mid-sized and work great for all of the above recipes.
No matter the color or count, our Gulf shrimp are wild and sustainably caught to bring your high-quality wild seafood you can trust.
Dive into our Gulf shrimp here!