Shrimp, the underdog. Relegated to appetizer food, it awaits the fate of a drenching in overly-sweet cocktail sauce or a mashing into fried patties along with its crustaceous brethren. Its name flung as an insult on schoolyard playgrounds, shrimp even takes a beating outside the kitchen.

Needless to say, shrimp deserves better. Mild and buttery with a keenness for spice, the versatile shellfish can hold its own among the likes of crab and lobster -- but only if we give it a chance. So dust off your pairing knife and brush up on deveining -- we’re giving shrimp eight opportunities to steal the spotlight.

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Spicy Shrimp by Helen

Spicy Shrimp


Shrimp Burgers with Roasted Garlic-Orange Aioli by EmilyC

Shrimp Burgers with Roasted Garlic-Orange Aioli


Shrimp Gumbo by drbabs

Shrimp Gumbo


Shrimp and Grits Style Risotto by ENunn

Shrimp and Grits Style Risotto


Shrimp Salad Sandwich by fiveandspice

Shrimp Salad Sandwich


Shrimp à la Bittman by Amanda Hesser

Shrimp a la Bittman


Porky, Gingery Shrimp Toasts by Mandy @ Lady and pups

Porky, Gingery Shrimp Toasts


Roasted Radicchio and Shrimp with Warm Bacon Vinaigrette by EmilyC

Roasted Radicchio and Shrimp with Warm Bacon Vinaigrette

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See what other Food52 readers are saying.

  • Roy Richards
    Roy Richards
  • Marjorie L.
    Marjorie L.
  • Kenzi Wilbur
    Kenzi Wilbur
  • Taylor Schwartz
    Taylor Schwartz
Student, aimless wanderer of grocery store aisles, almond butter's number one fan.


Roy R. June 2, 2014
I'm at a loss, I would like to impress some friends by preparing shrimp but I don't eat it (food allergies) how can I tell if the shrimp is fully cooked? What is the best/easiest way to prepare them without getting any one sick or grossed out?
Taylor S. June 2, 2014
Hi Roy -- Shrimp is cooked and ready to eat when it loses its translucence and turns a pink-white color. It will also become slightly firmer and curl into a "C" shape.
Marjorie L. May 31, 2014
Hi Taylor, If you love shrimp, check these out. I love the site. Marjorie L.
Kenzi W. May 27, 2014
Taylor, a heartfelt thank you for reminding me to make that radicchio salad -- that thing is magic.