These are the best shrimp recipes, according to Eater Editors

These are the best shrimp recipes, according to Eater Editors

In the vast sea of ​​shrimp recipes, it can be a challenge to know which one to try. Shrimp tacos can be prepared in a million ways. Seafood chowder recipes are as numerous as they are inconsistent. And what do you do when you want a shrimp recipe that’s a little different from the same old same one? Here, five Eater editors have done the job for you by tracking down the best shrimp recipes we can find — from the old but still good standbys to the new big ones.

Corn and Shrimp Fritters

Yewande Komolafe, NYT Cooking

If you say fritters in the mirror three times, there’s a good chance I’ll show up. Deep-fried dough covered in confectioners’ sugar? Sign me up. But it wasn’t until I made Yewande Komolafe’s Corn and Shrimp Fritters that I realized how much I’d been missing out just by pursuing sweet Fried Dough: Fritters also deserve a savory counterpart. Bordering Rhode Island-style clam fritters, these are perfect as a snack or a full dinner. I had some issues with the frying part, as is usually the case, but a splash guard over the pot will save you from burns. Ultimately, the juice is worth squeezing, especially if a dipping sauce is enough. However, I recommend something spicy – it will offset the salty, sweet, and brine flavors of the fritters. † Dayna Evans, staff writer and editor of Eater Philly

Governor Shrimp Tacos

Pati Jinich

Pati Jinich is my favorite source for Mexican food, and I discovered it this one tacos when testing recipes for a blurb about her latest cookbook, Treasures of the Mexican table. They’re easy enough to tackle on a weeknight, while providing real depth of flavor from ingredients like chipotle, poblano, tomato and Worcestershire sauce. I love how the pan-crip step makes them almost quesadilla-esque, and I’ll use any excuse to add Oaxaca cheese to my grocery list. — Missy Frederick, city director

Cajun Shrimp Boil

Samin Nosrat, NYT Cooking

The first time I cooked a Cajun shrimp it was at a restaurant in New York’s Chinatown, fresh off a bus from Boston, when I was 18. I was absolutely smitten: As a kid who grew up cracking Dungeness crabs every Christmas Eve, I have a profound appreciation for grabbing seafood with my hands and putting 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 this New York Times recipe has worked as a starting point. Kelly, a dear friend of mine with roots in Louisiana and Mississippi, helped me refine and preserve some Cajun-Creole recipes I screwed up (especially gumbo), but I have a specific memory of her saving a birthday shrimp cook I almost destroyed. She doesn’t play with the salt – “the water must taste unbearably salty,” in her words – and there must be a few Tony Chachere shakers nearby. Pro tip: Cook it outside, if you can help it, or open every window in your house with the extractor fan on full blast. It should be so spicy that the air makes you squeak. † Brooke Jackson-Glidden, editor of Eater Portland

Easy Seafood Soup Recipe

Farideh Sadeghin

I wouldn’t classify most chowders as “delicate,” but most chowders I’ve eaten don’t have the nuanced layers of flavor that this seafood chowder has, which you build up by making your own clam stock, cooking carrots and onions, and fennel in it, and then add white wine. This recipe is a great catch for all store-bought seafood, but I never skip the shrimp — just cook them for a few minutes in that aromatic-infused cream makes for springy, slightly sweet shrimp that are my go-to appetizers in whatever is always a big bowl of perfect things. † Bettina Makalintal, senior reporter

Kung Pao Shrimp

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

It’s rare that a cookbook inspires me to make a huge lifestyle change, but in the months since I got J. Kenji Lopez-Alt’s cookbook the wok my partner and I committed ourselves to making our way through the book. We’re not even close to fried rice or noodles yet, but the kung pao shrimp was an instant hit. Kung pao shrimp aren’t even my regular order 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, and the Sichuan seasoning. -peppercorns, honey and Shaoxing wine makes for a pungent, sweet sauce that I now want to eat with everything. Like many stir-fries, it comes together almost immediately and inspires me to have a lot more frozen shrimp around so I can make this a regular part of my diet. — Jaya Saxena, senior writer