How To Make Shrimp Dishes

You can cook shrimp in a variety of ways, including stir-frying, steaming and grilling. Toss shrimp with rich sauces, simmer them into soups, broil, steam or add them to salads. Shrimp are a source of protein, selenium and vitamin B12, though they are low in saturated fat. Watch shrimp carefully as you cook them -- the small ones are ready once they turn pink, while larger shrimp only take a few extra minutes to cook.

Step 1

Purchase frozen shrimp, because thawed shrimp are more expensive but not of a higher quality. Select shrimp without black or brown spots on the shells, unless you purchase black tiger shrimp. Avoid shrimp with yellow, gritty shells because they may have been bleached to conceal spoilage. Do not purchase shrimp with dry spots, because this indicates freezer burn.

Step 2

Thaw frozen shrimp no more than a day before you use them. Put frozen shrimp in the refrigerator to thaw, or place them under cold water for 20 minutes, or until they are firm but not frozen. Do not thaw frozen shrimp in hot water because this encourages bacteria growth and spoilage.

Step 3

Cook shrimp before adding them to sauces or salads, unless you purchase them precooked. Heat a wok or medium-size skillet and add 1 tbsp. of vegetable oil. Swirl the oil to coat the pan, then add spices such as garlic or onions to your wok before you cook, if desired. Fry the spices for a minute, then add your thawed, uncooked shrimp. Stir-fry the shrimp for three to four minutes, or until they turn pink. Stir-fry jumbo size shrimp an additional minute or two.

Step 4

Add cooked shrimp to different types of sauces, including cream, wine, citrus, marinara or curry. Serve shrimp with sauce over whole-wheat pasta or brown rice. Mix cooked shrimp into soups or serve them plain with steamed vegetables. Drizzle rich sauces onto shrimp to add flavor without drowning your meal in calories.

Step 5

Chill cooked shrimp in the refrigerator for an hour before adding to salads or cold shrimp cocktail appetizers. Use thawed, precooked shrimp instead of chilled, cooked shrimp, if you prefer. Mix chilled shrimp into crunchy salads with vegetables and light mayonnaise, or add shrimp to fresh green salads with tomatoes and oil and vinegar dressing.

Tips and Warnings

Cook shrimp before adding them to sauces, because of their short cooking time. Add thawed, uncooked shrimp to soups or sauces in the last few minutes of cooking, if you prefer. Avoid overcooking shrimp because they become tough.
Cook shrimp fully to avoid food poisoning. Discuss shellfish allergies with all of your dinner guests to avoid dangerous reactions.