Ready to dive into the delicious world of Southern comfort? From quick weeknight dinners to show-stopping weekend feasts, shrimp takes center stage in these 18 savory recipes. Whether you’re craving classic Lowcountry boils, creamy grits, or zesty Creole creations, we’ve got a dish that’ll have you hooked. Let’s explore these mouthwatering Southern shrimp recipes you’re sure to love!
Spicy Cajun Shrimp Boil
Mmm, picture this: you’re craving something bold, messy, and downright delicious. A spicy Cajun shrimp boil is your answer—it’s a fun, hands-on feast that brings the party right to your table. Let’s get cooking!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Water – 4 quarts
– Cajun seasoning – ¼ cup
– Salt – 2 tbsp
– Lemon – 1, halved
– Garlic – 6 cloves, smashed
– Small red potatoes – 1 lb
– Corn on the cob – 4 ears, halved
– Andouille sausage – 1 lb, sliced into 1-inch rounds
– Large shrimp – 2 lb, peeled and deveined
– Unsalted butter – ½ cup, melted
Instructions
1. Fill a large stockpot with 4 quarts of water and bring it to a rolling boil over high heat.
2. Add ¼ cup Cajun seasoning, 2 tbsp salt, the halved lemon, and 6 smashed garlic cloves to the boiling water. Tip: Smashing the garlic releases more flavor without it burning.
3. Add 1 lb of small red potatoes to the pot and boil for 10 minutes.
4. Add 4 halved ears of corn and 1 lb of sliced andouille sausage to the pot and boil for another 10 minutes. Tip: The sausage infuses the broth with a smoky depth as it cooks.
5. Add 2 lb of peeled and deveined shrimp to the pot and boil for exactly 2–3 minutes, until they turn pink and opaque. Tip: Overcooking shrimp makes them rubbery, so watch the clock closely.
6. Drain the entire contents of the pot into a large colander, then transfer to a serving platter or spread directly on a newspaper-lined table.
7. Drizzle ½ cup of melted unsalted butter evenly over the shrimp boil.
Hearty and vibrant, this boil delivers tender shrimp, smoky sausage, and sweet corn all coated in a buttery, spicy kick. Serve it family-style on a big platter with extra napkins—it’s meant to be eaten with your hands! For a twist, squeeze fresh lemon wedges over the top or dip the shrimp in a cool remoulade sauce to balance the heat.
Southern Fried Shrimp with Remoulade
Oh, you’re in for a treat with this crispy, golden Southern classic that’s perfect for any gathering or a fun weeknight dinner. It’s all about that satisfying crunch giving way to tender shrimp, paired with a zesty homemade remoulade that adds just the right kick. Trust me, once you try this, it’ll become your go-to appetizer or main dish.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– Large shrimp, peeled and deveined – 1 lb
– Buttermilk – 1 cup
– All-purpose flour – 1 cup
– Cornmeal – ½ cup
– Paprika – 1 tsp
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Vegetable oil – for frying
– Mayonnaise – ½ cup
– Dijon mustard – 2 tbsp
– Hot sauce – 1 tsp
– Lemon juice – 1 tbsp
– Fresh parsley, chopped – 2 tbsp
Instructions
1. In a medium bowl, combine the shrimp and buttermilk, letting it soak for 15 minutes to tenderize the shrimp.
2. In a separate shallow dish, mix the flour, cornmeal, paprika, garlic powder, salt, and black pepper until well combined.
3. Remove the shrimp from the buttermilk, shaking off any excess, and dredge each shrimp in the flour mixture, pressing gently to coat evenly.
4. Heat vegetable oil in a large skillet or Dutch oven to 350°F, using a thermometer to ensure accuracy for the best fry.
5. Fry the shrimp in batches for 2-3 minutes per side, until golden brown and crispy, avoiding overcrowding to keep the oil temperature stable.
6. Transfer the fried shrimp to a paper towel-lined plate to drain any excess oil.
7. In a small bowl, whisk together the mayonnaise, Dijon mustard, hot sauce, lemon juice, and chopped parsley to make the remoulade sauce.
8. Serve the shrimp immediately with the remoulade sauce on the side for dipping.
Let the shrimp cool slightly before digging in to enjoy that perfect crunch without burning your mouth. The remoulade adds a tangy, herby contrast that makes each bite pop—try serving it over a bed of greens or with crispy fries for a full Southern feast.
Creamy Southern Shrimp and Grits
Unexpectedly craving something warm and comforting? You’ve come to the right place. This creamy Southern shrimp and grits is the ultimate cozy meal that feels like a hug in a bowl—perfect for a lazy weekend brunch or a quick weeknight dinner when you need a little comfort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Water – 4 cups
– Grits – 1 cup
– Salt – 1 tsp
– Butter – 4 tbsp
– Cheddar cheese – 1 cup, shredded
– Heavy cream – ½ cup
– Shrimp – 1 lb, peeled and deveined
– Garlic – 3 cloves, minced
– Lemon juice – 2 tbsp
– Green onions – ¼ cup, chopped
– Black pepper – ½ tsp
Instructions
1. Bring 4 cups of water to a boil in a medium saucepan over high heat.
2. Stir in 1 cup of grits and 1 tsp of salt, then reduce the heat to low.
3. Cook the grits for 20 minutes, stirring every 5 minutes to prevent sticking—this low-and-slow method ensures they’re perfectly creamy.
4. Remove the grits from the heat and stir in 2 tbsp of butter, 1 cup of shredded cheddar cheese, and ½ cup of heavy cream until smooth and melted.
5. In a large skillet, melt the remaining 2 tbsp of butter over medium-high heat.
6. Add 1 lb of shrimp and cook for 2 minutes per side, until they turn pink and opaque—don’t overcrowd the pan to get a nice sear.
7. Stir in 3 cloves of minced garlic and cook for 1 more minute, until fragrant.
8. Turn off the heat and mix in 2 tbsp of lemon juice, ¼ cup of chopped green onions, and ½ tsp of black pepper.
9. Serve the shrimp mixture over the warm grits immediately.
Just dig in and enjoy that creamy, cheesy grits base paired with juicy, garlicky shrimp—it’s a flavor combo that never gets old. For a fun twist, top it with crispy bacon or a dash of hot sauce to add a little kick. Trust me, this dish is so satisfying, you’ll want to make it again next week!
Low Country Shrimp Gumbo
Haven’t you ever craved a warm, comforting bowl of gumbo? This Low Country Shrimp Gumbo is your answer. It’s a one-pot wonder that’s surprisingly simple to make at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Vegetable oil – ¼ cup
– All-purpose flour – ¼ cup
– Onion – 1, diced
– Green bell pepper – 1, diced
– Celery – 2 stalks, diced
– Garlic – 3 cloves, minced
– Chicken broth – 4 cups
– Canned diced tomatoes – 1 (14.5 oz) can
– Dried thyme – 1 tsp
– Bay leaf – 1
– Raw shrimp – 1 lb, peeled and deveined
– Salt – 1 tsp
– Black pepper – ½ tsp
– Cooked white rice – for serving
Instructions
1. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat for 2 minutes.
2. Add the all-purpose flour to the hot oil and whisk constantly for 15-20 minutes until the roux turns a deep chocolate brown color. (Tip: Don’t walk away! Stirring constantly prevents burning.)
3. Immediately add the diced onion, diced green bell pepper, and diced celery to the roux. Cook, stirring frequently, for 8-10 minutes until the vegetables soften.
4. Add the minced garlic and cook for 1 more minute until fragrant.
5. Pour in the chicken broth and the canned diced tomatoes with their juices, stirring to combine everything and scrape up any browned bits from the bottom of the pot.
6. Stir in the dried thyme, bay leaf, salt, and black pepper.
7. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25 minutes to allow the flavors to meld.
8. Add the raw shrimp to the pot. (Tip: For the best texture, make sure your shrimp are thawed if frozen and patted dry.)
9. Cook the gumbo, uncovered, for 5-7 minutes until the shrimp turn pink and opaque. (Tip: Avoid overcooking the shrimp, as they will become tough.)
10. Remove the pot from the heat and discard the bay leaf.
11. Serve the gumbo hot in bowls over a scoop of cooked white rice.
Come for the rich, dark roux and stay for the tender shrimp and savory broth. The texture is wonderfully thick and stew-like, perfect for sopping up with rice. Try serving it with a sprinkle of green onions or a dash of hot sauce for an extra kick.
Southern Lemon Garlic Butter Shrimp
Craving something quick, flavorful, and downright delicious? This Southern Lemon Garlic Butter Shrimp is your answer. It comes together in minutes and delivers a bright, buttery punch that feels like a special treat, even on a busy weeknight.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– Raw shrimp, peeled and deveined – 1 lb
– Unsalted butter – 4 tbsp
– Garlic cloves, minced – 4
– Lemon – 1
– Fresh parsley, chopped – ¼ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Pat the 1 lb of raw shrimp completely dry with paper towels. (Tip: This helps them sear instead of steam.)
2. Heat a large skillet over medium-high heat for 2 minutes.
3. Add 2 tbsp of the unsalted butter to the hot skillet and let it melt.
4. Add the dried shrimp to the skillet in a single layer. Cook for 2 minutes without moving them.
5. Flip each shrimp and cook for another 1-2 minutes, until they are pink and opaque throughout. Transfer the shrimp to a clean plate.
6. Reduce the skillet heat to medium-low.
7. Add the remaining 2 tbsp of unsalted butter to the skillet.
8. Add the 4 minced garlic cloves to the melted butter. Cook for 1 minute, stirring constantly, until fragrant. (Tip: Don’t let the garlic brown or it will turn bitter.)
9. Squeeze the juice from the lemon directly into the skillet, catching any seeds with your other hand.
10. Add the ½ tsp of salt and ¼ tsp of black pepper to the sauce. Stir to combine.
11. Return the cooked shrimp and any accumulated juices on the plate to the skillet. Toss to coat the shrimp evenly in the sauce for about 1 minute.
12. Remove the skillet from the heat and stir in the ¼ cup of chopped fresh parsley. (Tip: Adding parsley off the heat keeps its color vibrant.)
And just like that, dinner is served. The shrimp are tender and juicy, coated in a glossy, tangy sauce that’s rich from the butter and bright from the lemon. Serve it over a bed of creamy grits to soak up every last drop, or pile it onto crusty bread for an incredible, messy sandwich.
Southern Shrimp Po’ Boys
Ever had one of those days where you just crave something crispy, juicy, and downright satisfying? That’s exactly what a Southern Shrimp Po’ Boy delivers. You’re about to make a classic that’s easier than you think.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– French bread – 4 (6-inch) pieces
– Large shrimp, peeled and deveined – 1 lb
– Buttermilk – 1 cup
– All-purpose flour – 1 cup
– Cornmeal – ½ cup
– Garlic powder – 1 tsp
– Paprika – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Vegetable oil – 2 cups
– Mayonnaise – ½ cup
– Hot sauce – 1 tbsp
– Shredded lettuce – 2 cups
– Sliced tomato – 1 large
– Sliced dill pickles – ½ cup
Instructions
1. Place the shrimp in a bowl and pour the buttermilk over them, letting them soak for 10 minutes to tenderize.
2. In a separate bowl, combine the all-purpose flour, cornmeal, garlic powder, paprika, salt, and black pepper.
3. Heat the vegetable oil in a deep skillet to 350°F, using a thermometer to ensure accuracy for even frying.
4. Remove the shrimp from the buttermilk, letting excess drip off, then dredge each one in the flour mixture until fully coated.
5. Carefully place the coated shrimp in the hot oil in a single layer, frying for 2-3 minutes until golden brown and crispy.
6. Transfer the fried shrimp to a paper towel-lined plate to drain excess oil, keeping them warm.
7. Slice the French bread pieces lengthwise, leaving one side attached to form a hinge.
8. In a small bowl, mix the mayonnaise and hot sauce to create a spicy spread.
9. Spread the mayonnaise mixture evenly on the inside of each bread piece.
10. Layer the shredded lettuce, sliced tomato, and sliced dill pickles on the bottom half of each bread piece.
11. Top with the warm fried shrimp, then close the sandwiches gently.
12. Serve immediately while the shrimp are still hot and crispy.
Using freshly fried shrimp makes all the difference here, giving you that irresistible crunch with every bite. The creamy, spicy mayo balances the savory shrimp perfectly, and serving these on a toasted bun adds an extra layer of texture. For a fun twist, try adding a splash of lemon juice or swapping in avocado slices for extra creaminess.
Grilled Shrimp with Southern BBQ Sauce
Just imagine the smell of smoky shrimp sizzling on the grill, slathered in a sweet and tangy BBQ sauce. You’re about to make a crowd-pleasing dish that’s perfect for summer cookouts or a quick weeknight dinner. It’s easier than you think and packed with flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Large shrimp, peeled and deveined – 1 ½ lbs
– Olive oil – 2 tbsp
– Ketchup – ½ cup
– Apple cider vinegar – ¼ cup
– Brown sugar – ¼ cup
– Worcestershire sauce – 1 tbsp
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Smoked paprika – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. In a small saucepan over medium heat, combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper.
2. Bring the sauce to a simmer, stirring occasionally, and cook for 5 minutes until slightly thickened. Tip: Let it cool slightly—it will thicken more as it sits.
3. Preheat your grill to medium-high heat, about 400°F.
4. Pat the shrimp dry with paper towels and toss them in a bowl with the olive oil.
5. Place the shrimp directly on the grill grates and cook for 2 minutes per side, until they turn pink and opaque. Tip: Don’t overcrowd the grill to ensure even cooking.
6. Brush the cooked shrimp generously with the prepared BBQ sauce using a pastry brush.
7. Return the sauced shrimp to the grill for 1 more minute per side to caramelize the sauce. Tip: Watch closely to prevent burning—the sugar in the sauce can char quickly.
8. Remove the shrimp from the grill and transfer them to a serving platter.
Brushing that sauce on at the end gives the shrimp a sticky, glossy glaze with a perfect balance of sweet, smoky, and tangy notes. Serve them over a bed of creamy grits or with a simple side salad for a complete meal that’ll have everyone asking for seconds.
Savory Southern Shrimp Creole
Craving something warm and comforting with a Southern kick? You’re in for a treat with this classic shrimp creole. It’s the perfect one-pot meal to spice up your weeknight dinner routine.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, diced
– Green bell pepper – 1, diced
– Celery – 2 stalks, diced
– Garlic – 3 cloves, minced
– Canned diced tomatoes – 1 (14.5 oz) can
– Tomato paste – 2 tbsp
– Chicken broth – 1 cup
– Worcestershire sauce – 1 tbsp
– Hot sauce – 1 tsp
– Dried thyme – ½ tsp
– Bay leaf – 1
– Salt – 1 tsp
– Black pepper – ½ tsp
– Raw shrimp – 1 lb, peeled and deveined
– Cooked white rice – 4 cups, for serving
Instructions
1. Heat olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add diced onion, green bell pepper, and celery to the pot.
3. Cook vegetables for 8 minutes, stirring occasionally, until softened and onions are translucent.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Stir in canned diced tomatoes, tomato paste, chicken broth, Worcestershire sauce, hot sauce, dried thyme, bay leaf, salt, and black pepper.
6. Bring mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes to develop flavors.
7. Add raw shrimp to the pot in a single layer.
8. Cook shrimp for 3-4 minutes, flipping halfway through, until they turn pink and opaque.
9. Remove pot from heat and discard the bay leaf.
10. Serve immediately over cooked white rice.
Ultimately, you’ll love how the tender shrimp soak up that rich, tomato-based sauce with just the right amount of heat. The vegetables add a satisfying crunch that contrasts beautifully with the creamy rice. Try spooning it over cheesy grits for a decadent twist, or serve it with crusty bread to soak up every last drop of that flavorful sauce.
Southern-Style Shrimp Étouffée
Picture this: a rich, savory stew that’s pure comfort in a bowl. You’ll love how the tender shrimp soak up that flavorful, roux-based gravy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Butter – ½ cup
– All-purpose flour – ½ cup
– Onion – 1 cup, diced
– Green bell pepper – 1 cup, diced
– Celery – 1 cup, diced
– Garlic – 3 cloves, minced
– Chicken broth – 2 cups
– Worcestershire sauce – 1 tbsp
– Cajun seasoning – 2 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Raw shrimp – 1 lb, peeled and deveined
– Green onions – ¼ cup, sliced
Instructions
1. Melt the butter in a large pot over medium heat.
2. Add the flour and whisk constantly for 5–7 minutes until the roux turns a deep chocolate-brown color.
3. Stir in the onion, green bell pepper, and celery, cooking for 5 minutes until softened.
4. Add the garlic and cook for 1 minute until fragrant.
5. Pour in the chicken broth and Worcestershire sauce, stirring to combine.
6. Bring the mixture to a simmer, then reduce heat to low.
7. Stir in the Cajun seasoning, salt, and black pepper.
8. Let the sauce simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened.
9. Add the shrimp and cook for 3–5 minutes until they turn pink and opaque.
10. Remove from heat and stir in the green onions.
11. Serve immediately over cooked rice.
All that simmering creates a velvety, thick gravy that clings perfectly to the shrimp. The Cajun seasoning gives it a warm, savory kick without being overly spicy. Try scooping it up with crusty bread or spooning it over creamy grits for a fun twist.
Buttermilk-Battered Southern Shrimp
You know those crispy, golden shrimp that make you feel like you’re at a Southern fish fry? Yeah, this buttermilk-battered version is exactly that kind of magic. It’s surprisingly simple to whip up at home, and the result is seriously addictive.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Large shrimp, peeled and deveined – 1 lb
– Buttermilk – 1 cup
– All-purpose flour – 1 cup
– Cornstarch – ¼ cup
– Baking powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Garlic powder – ½ tsp
– Paprika – ½ tsp
– Vegetable oil – 4 cups
Instructions
1. Pat the 1 lb of large shrimp completely dry with paper towels.
2. Place the dried shrimp in a medium bowl and pour the 1 cup of buttermilk over them, ensuring all shrimp are coated.
3. In a separate large bowl, whisk together the 1 cup of all-purpose flour, ¼ cup of cornstarch, 1 tsp of baking powder, 1 tsp of salt, ½ tsp of black pepper, ½ tsp of garlic powder, and ½ tsp of paprika until fully combined.
4. Pour the 4 cups of vegetable oil into a large, heavy-bottomed pot or Dutch oven, filling it no more than halfway.
5. Heat the oil over medium-high heat until it reaches 375°F on a deep-fry thermometer, which should take about 5–7 minutes.
6. Working in batches to avoid overcrowding, remove a shrimp from the buttermilk, letting excess drip off, then dredge it thoroughly in the flour mixture, pressing gently to adhere the coating.
7. Carefully place the coated shrimp into the hot oil using tongs or a slotted spoon, frying for 2–3 minutes until golden brown and crispy.
8. Transfer the fried shrimp to a wire rack set over a baking sheet to drain, which helps them stay crispier than paper towels.
9. Repeat steps 6–8 with the remaining shrimp, allowing the oil to return to 375°F between batches for even cooking.
10. Let the shrimp rest for 2 minutes before serving to allow the coating to set fully.
Munch into these beauties, and you’ll get that perfect crunch giving way to juicy, tender shrimp inside. The buttermilk adds a subtle tang that balances the savory spices beautifully. For a fun twist, try serving them in lettuce wraps with a squeeze of lemon or alongside creamy coleslaw for a full Southern-style meal.
Honey Garlic Southern Shrimp Skewers
Venture into a deliciously simple weeknight dinner that’s packed with sweet, savory, and smoky flavor. You’ll love how quickly these shrimp come together, and they’re perfect for grilling or broiling when you’re short on time. Let’s get those skewers ready!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– Raw large shrimp, peeled and deveined – 1 ½ lbs
– Olive oil – 2 tbsp
– Honey – ¼ cup
– Soy sauce – 3 tbsp
– Garlic, minced – 4 cloves
– Smoked paprika – 1 tsp
– Lemon juice – 2 tbsp
– Wooden or metal skewers – 8
Instructions
1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. In a medium bowl, whisk together the olive oil, honey, soy sauce, minced garlic, smoked paprika, and lemon juice until fully combined.
3. Pat the shrimp dry with paper towels, then add them to the bowl with the marinade, tossing to coat evenly.
4. Cover the bowl and let the shrimp marinate in the refrigerator for 10 minutes—any longer and the acid in the lemon juice can start to “cook” the shrimp, making them tough.
5. While the shrimp marinate, preheat your grill or broiler to high heat (about 450°F).
6. Thread 4-5 shrimp onto each skewer, leaving a small space between them for even cooking.
7. Place the skewers on the preheated grill or a broiler pan, and cook for 3-4 minutes per side, until the shrimp turn pink and opaque with slight char marks.
8. Brush any remaining marinade onto the shrimp during the last minute of cooking for extra glaze, but discard any unused marinade that touched raw shrimp to avoid contamination.
9. Remove the skewers from the heat and let them rest for 2 minutes before serving to allow the juices to redistribute.
Perfectly tender shrimp with a sticky, caramelized coating that balances the honey’s sweetness and garlic’s punch. The smoky paprika adds a subtle depth that pairs wonderfully with a squeeze of fresh lemon. Try serving these over a bed of cilantro-lime rice or with grilled vegetables for a complete, vibrant meal.
Southern Blackened Shrimp Tacos
Brace yourself for a flavor explosion that’s about to become your new weeknight hero. These Southern blackened shrimp tacos are ridiculously easy to pull together, delivering smoky, spicy shrimp tucked into warm tortillas with cool, crunchy toppings. You’ll have dinner on the table faster than you can say ‘seconds, please.’
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Raw shrimp, peeled and deveined – 1 lb
– Blackening seasoning – 2 tbsp
– Olive oil – 2 tbsp
– Flour tortillas (8-inch) – 8
– Shredded green cabbage – 2 cups
– Lime – 1
– Sour cream – ½ cup
Instructions
1. Pat the 1 lb of raw shrimp completely dry with paper towels. (Tip: Dry shrimp ensures a better sear and prevents steaming.)
2. In a medium bowl, toss the dried shrimp with 2 tbsp of blackening seasoning until evenly coated.
3. Heat 2 tbsp of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the seasoned shrimp to the hot skillet in a single layer. Cook for 2 minutes without moving them.
5. Flip each shrimp and cook for another 1–2 minutes, until opaque and lightly charred. (Tip: Don’t overcrowd the pan; cook in batches if needed for the best crust.)
6. Remove the cooked shrimp from the skillet and set aside on a plate.
7. Warm the 8 flour tortillas in the same skillet over medium heat for about 30 seconds per side, until pliable and lightly toasted.
8. Assemble each taco: Place a warm tortilla on a plate, add a handful of the 2 cups of shredded green cabbage, then top with the blackened shrimp.
9. Squeeze fresh lime juice from the 1 lime evenly over the assembled tacos.
10. Drizzle each taco with the ½ cup of sour cream. (Tip: For a thinner drizzle, mix the sour cream with a teaspoon of water or lime juice first.)
Outrageously good, these tacos offer a perfect contrast: the shrimp are boldly spiced and slightly crisp from the blackening, while the cool cabbage and tangy lime cut through the heat. Serve them immediately for the best texture, or get creative by setting up a topping bar with pickled onions, avocado slices, or a spicy mango salsa for everyone to customize their own.
Classic Southern Shrimp Cocktail
Ever find yourself craving something fresh, zesty, and downright satisfying without a ton of fuss? That’s where this classic Southern shrimp cocktail comes in—it’s a no-fuss appetizer that feels fancy but is surprisingly simple to pull together. You’ll love how the cool, crisp shrimp pairs with that tangy, spicy sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– Large shrimp – 1 lb
– Water – 4 cups
– Salt – 1 tbsp
– Lemon – 1, juiced
– Ketchup – ½ cup
– Prepared horseradish – 2 tbsp
– Worcestershire sauce – 1 tsp
– Hot sauce – ½ tsp
Instructions
1. Peel and devein the shrimp, leaving the tails on for easy handling.
2. In a large pot, combine the water and salt, then bring to a boil over high heat.
3. Add the shrimp to the boiling water and cook for 2–3 minutes, until they turn pink and opaque.
4. Immediately transfer the cooked shrimp to a bowl of ice water to stop the cooking process—this keeps them tender and prevents overcooking.
5. Let the shrimp chill in the ice water for 5 minutes, then drain and pat dry with paper towels.
6. In a small mixing bowl, whisk together the lemon juice, ketchup, prepared horseradish, Worcestershire sauce, and hot sauce until smooth.
7. Taste the sauce and adjust the horseradish or hot sauce if you prefer more heat, but start with the given amounts to balance the flavors.
8. Arrange the chilled shrimp on a serving platter or in individual glasses.
9. Serve the sauce on the side in a small bowl or drizzle it over the shrimp just before serving to keep everything fresh.
10. For best results, refrigerate the shrimp and sauce separately if not serving immediately, then combine right before eating to maintain texture.
Unexpectedly, this dish delivers a perfect crunch from the shrimp with a creamy, spicy kick from the sauce. Try serving it over crushed ice for a dramatic presentation, or pair it with crisp lettuce cups for a light meal—it’s versatile enough to shine at any gathering.
Southern Shrimp and Corn Chowder
Savor the taste of the South in a bowl with this creamy, comforting chowder that’s perfect for chilly evenings. It’s packed with sweet shrimp and corn, and it comes together in under an hour. You’ll love how simple it is to make something so delicious.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Bacon – 4 slices
– Onion – 1 cup, diced
– Garlic – 2 cloves, minced
– Potatoes – 2 cups, diced
– Chicken broth – 4 cups
– Corn – 2 cups, frozen or fresh
– Heavy cream – 1 cup
– Shrimp – 1 lb, peeled and deveined
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Cook the bacon in a large pot over medium heat for 5–7 minutes until crispy.
2. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving the drippings in the pot.
3. Add the diced onion to the pot and sauté for 5 minutes until softened.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the diced potatoes and chicken broth, then bring to a boil.
6. Reduce the heat to medium-low, cover, and simmer for 15 minutes until the potatoes are fork-tender.
7. Stir in the corn and heavy cream, then simmer uncovered for 5 minutes.
8. Add the shrimp to the pot and cook for 3–5 minutes until they turn pink and opaque.
9. Season with salt and black pepper, stirring to combine.
10. Crumble the reserved bacon and stir it into the chowder along with the chopped parsley.
11. Remove from heat and let it sit for 2 minutes before serving.
You’ll notice the chowder has a rich, velvety texture with chunks of tender potatoes and sweet corn. The smoky bacon adds a savory depth that pairs perfectly with the succulent shrimp. Try serving it with crusty bread for dipping or garnish with extra parsley for a fresh touch.
Homestyle Southern Shrimp Pasta
Sometimes you just need a cozy, comforting meal that feels like a warm hug. This Homestyle Southern Shrimp Pasta delivers exactly that—it’s creamy, a little spicy, and packed with flavor that’ll have everyone asking for seconds. Perfect for a weeknight dinner or a casual weekend gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Linguine – 12 oz
– Large shrimp, peeled and deveined – 1 lb
– Heavy cream – 1 cup
– Chicken broth – ½ cup
– Butter – 2 tbsp
– Garlic, minced – 3 cloves
– Cajun seasoning – 1 tbsp
– Salt – 1 tsp
– Green onions, sliced – ¼ cup
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the linguine to the boiling water and cook for 10 minutes, stirring occasionally, until al dente.
3. Drain the linguine in a colander and set it aside.
4. Pat the shrimp dry with paper towels to ensure they sear properly.
5. Heat a large skillet over medium-high heat and add the butter.
6. Once the butter has melted and is bubbling, add the shrimp in a single layer.
7. Cook the shrimp for 2 minutes per side, until they turn pink and opaque.
8. Remove the shrimp from the skillet and set them aside on a plate.
9. Reduce the heat to medium and add the minced garlic to the same skillet.
10. Sauté the garlic for 1 minute, until fragrant, being careful not to burn it.
11. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
12. Add the heavy cream, Cajun seasoning, and salt to the skillet, stirring to combine.
13. Bring the sauce to a simmer and let it cook for 5 minutes, until it thickens slightly.
14. Return the cooked shrimp and linguine to the skillet, tossing everything to coat in the sauce.
15. Stir in the sliced green onions and cook for 1 more minute to warm through.
Just serve this pasta hot, straight from the skillet for the best experience. The creamy sauce clings to every strand of linguine, while the Cajun seasoning gives it a gentle kick that’s balanced by the sweet, tender shrimp. Try topping it with extra green onions or a squeeze of lemon for a bright finish.
Southern Shrimp Stuffed Peppers
Remember those cozy Southern dinners that just hit the spot? You’re about to make one. These shrimp-stuffed peppers are a weeknight lifesaver that feel like a special occasion.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Bell peppers – 4 large
– Shrimp – 1 lb, peeled and deveined
– Cooked rice – 2 cups
– Onion – ½ cup, diced
– Garlic – 2 cloves, minced
– Canned diced tomatoes – 1 (14.5 oz) can
– Cajun seasoning – 1 tbsp
– Olive oil – 2 tbsp
– Shredded cheddar cheese – 1 cup
Instructions
1. Preheat your oven to 375°F.
2. Slice the tops off the bell peppers and remove all seeds and membranes.
3. Place the hollowed peppers cut-side up in a baking dish.
4. Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
5. Add the diced onion and cook for 3-4 minutes until translucent.
6. Add the minced garlic and cook for 1 more minute until fragrant.
7. Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Tip: Don’t overcrowd the shrimp for even cooking.
8. Transfer the cooked shrimp to a cutting board and roughly chop them into bite-sized pieces.
9. In a large mixing bowl, combine the chopped shrimp, cooked rice, canned diced tomatoes (with juices), and Cajun seasoning. Stir until fully mixed.
10. Spoon the shrimp and rice mixture evenly into the four prepared bell peppers, packing it down gently. Tip: Leave about ¼ inch of space at the top for the cheese.
11. Top each stuffed pepper with ¼ cup of shredded cheddar cheese.
12. Cover the baking dish tightly with aluminum foil and bake at 375°F for 20 minutes.
13. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and lightly browned. Tip: For extra color, broil for the final 1-2 minutes, watching closely.
14. Carefully remove the baking dish from the oven and let the peppers rest for 5 minutes before serving.
That first bite gives you the sweet pepper, tender shrimp, and a little kick from the seasoning. Try serving them over a bed of greens for a lighter meal, or with a side of cornbread to soak up all the tasty juices.
Conclusion
Gather ’round, y’all! These 18 savory Southern shrimp recipes bring comfort and flavor to your table. From classic boils to creamy grits, there’s something for every home cook to love. We hope you’ll try a few, leave a comment with your favorite, and share this roundup on Pinterest. Happy cooking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
