Shrimp coated in breadcrumbs and deep-fried is almost impossible to stop eating, especially paired with hot sauce, marinara, or cocktail sauce.
This quintessential Louisiana sandwich on a baguette-style roll may be made with almost any protein, including fried oysters, crawfish, catfish — and shrimp. A “dressed” po’boy includes mayonnaise, lettuce, tomatoes, and pickles.
Peri-peri is a spicy chile- and garlic-based sauce especially popular in Mozambique and other African nations and in Portugal. It is often eaten with chicken but also works wonderfully with giant shrimp (often sold as prawns).
This dish consists of shrimp brushed with olive oil and seasoned with salt and pepper, then quickly cooked on a hot grill — what could be simpler and better?
Garides saganaki (Greek shrimp with tomatoes and feta)
Italians don’t like to combine cheese and seafood, but their Greek neighbors know that few dishes are more savory than this combination of shrimp, feta, and oregano in a rich tomato sauce.
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