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Shrimp Recipes

We have downloadable and printable recipe cards for you to print right from this site.
Be sure when buying shrimp, to ask for Alabama Wild Shrimp or Gulf Wild Shrimp
for the freshest, sweetest shrimp.

Seems that America's favorite shrimp dish at the moment is Coconut Shrimp. This might be one of those dishes that is best left to the restaurants who have the highly temp controlled deep-fat fryers and strong vent-a-hoods ! But for those who want to make them at home, we have coconut shrimp recipes below. Also, try these good and good-for-you shrimp recipes shown first.

Boiled Shrimp:

Don't over cook them. Place a packet of shrimp/crab boil seasoning, a chunk of squeezed lemon and some salt (unless cooking royal reds-don't salt the cooking water) in a big pot. Bring to a boil. Dump in the shrimp. As soon as the water returns to a boil, pour out the water and shrimp into a colander to stop the cooking.

If you are cooking shrimp of mixed sizes, use a slotted spoon to remove the smaller ones as soon as they begin to curl. Work quickly.

Shrimp Cocktail Sauce:

  • Good quality ketchup
  • Some Heinz bottled Chili Sauce or a bit of dried chili powder
  • Some fresh squeezed lemon juice
  • Black pepper
  • Dash of real Lee & Perrin's Worcestershire Sauce (not a cheap store brand)
  • All the plain grated horseradish you can stand (not the creamed horseradish sauce with a mayonnaise or oil base)
  • All the Tabasco or Crystal Hot Sauce you can stand


All 4 of the next SHRIMP recipes arranged on one sheet like individual recipe cards to PRINT & cut - Click Here.

Easy Shrimp with Thai Sauce

Best and Easiest Shrimp We've Ever Eaten !! Only Two Ingredients !!Print Friendly Page Recipe Card

Peeled, cleaned fresh Gulf Shrimp--
as many as you want.

Bottled Thai sauce called: "Sweet Chili Sauce for Chicken" available at Oriental Grocery stores. Many brands available. We recommend "Lee Brand" --under $2 for a big a bottle. Not very hot, but spicy, garlicky and sorta sweet and sour. It is thick and a pretty orange color with red pepper flakes.

Pat shrimp dry on paper towels. Put the shrimp into a zip-lock bag with enough of the Thai sauce to cover all of them about 30 min ahead while you make the fire.

Remove shrimp and slide them onto 2 side by side thin bamboo skewers about 1/2 in apart (available at any supermarket). Pour remaining sauce from the bag onto shrimp after you put them on the grill.

These shrimp can also be cooked under the broiler with the same sauce for a very good meal---but try to cook them over a BBQ fire if you can.

Either way, a low carb meal.

Soak thin bamboo skewers in water and using two skewers about 1/2 inch apart, make a shrimp-ka-bob of just shrimp and cook quickly over a hot real charcoal fire. By using two skewers, you can flip the shrimp without them twisting around on the bamboo stick. Do not over cook, if you are also cooking veggies, they take longer, that is why it is best to do the shrimp by themselves, so you can cook only until they curl and turn opaque. Serve with grilled zucchini, onions, mushrooms, bell peppers, pineapple, that you toss in Italian dressing and also cook on the charcoal fire.


Garlicky Portuguese Shrimp EASY !!

A good low fat, low carb dish. Serves 5-6.Print Friendly Page Recipe Card

  • 3 Tbs olive oil
  • 1/4 cup minced garlic
  • 2 cups thin sliced red onions
  • 2 cups thin sliced white onions
  • 1/2 cup diced red bell pepper
  • 8 tomatoes cut into thin wedges
  • salt & pepper
  • 2 pounds raw cleaned shrimp
  • 2 cups tomatoe juice
  • 1/2 cup chopped spring onions
  • 1/4 cup chopped parsley
  • 1/4 cup chopped cilantro
  1. In a stockpot, warm the oil over medium high heat.
  2. Add garlic & onions. Sauté for 5 min.
  3. Stir in peppers, tomatoes, salt & pepper & shrimp.
  4. Cook, tossing for 5 min.
  5. Add tomato juice and spring onions and bring to simmer.
  6. Stir in parsley & cilantro, cook for one min. Serve hot.


Boiled Shrimp & Remoulade Sauce

EASY !! & Soooooo Good. Serves 5-6.Print Friendly Page Recipe Card

Boil big pot of water to which you have added a bag of Shrimp Boil and a halved, squeezed lemon & salt. After the water is boiling, drop in shrimp and cook only until they curl. Cool 'em off.

Make Remoulade Sauce ahead of time in food processor or blender.
Chill until needed, keeps a long time.

Remoulade Sauce:

  • 2 stalks of celery
  • 1 medium onion
  • 3 Tbs lemon juice
  • 1/2 cup horseradish
  • 1 cup mayonnaise
  • 2 Tbs anchovy paste
    (found in a squeeze-tube)
  • 2 Tbs drained capers
  • big handful of washed parsley
  • 1or 2 cloves of garlic
  • 1 Tbs of either mustard OR ketchup--your choice

Blend or process it all together. Makes about a quart. Chill and serve with boiled shrimp.


Grilled Shrimp & Sauted Vegetables with Citrus Sauce

A good low fat, low carb dish. Serves 5-6.Print Friendly Page   Recipe Card

Marinade & Shrimp:

  • ½ cup vegetable oil
  • grated zest of 1 orange
  • grated zest of 1 lime
  • 1 Tbs minced fresh basil or ½ Tbs dried
  • 1 tsp minced fresh thyme or ½ Tbs dried
  • 1 tsp minced fresh parsley
  • 1 Lb cleaned, shelled shrimp


  • 1 Tbs veg oil
  • 3 cups: zucchini, artichoke hearts,
    red bell pepper, all cut into small strips
  • 1 clove garlic minced
  • 3 Tbs balsamic vinegar
  • salt & pepper to taste

Citrus Sauce:

  • 1 Tbs orange juice
  • 1 Tbs grapefruit juice
  • 1 Tbs lime juice
  • 2 Tbs honey
  • 1 Tbs Dijon mustard

Mix marinade add shrimp for 3 hours. Heat oil in pan for vegetables, add veggies and garlic, saute for 4 minutes, stirring. Add salt & pepper. Add balsamic vinegar and cook 1 minute more. Remove shrimp from marinade and grill or broil 2 minutes each side. Pile veggies on plate, add shrimp on top and drizzle citrus sauce.


All 4 of the above shrimp recipes arranged on one sheet like individual recipe cards to print & cut - Click Here.

Gulf Shores National Annual Shrimp Festival

More Shrimp Recipes

Jamaican Shrimp & Vegetables with Rice

a very filling dish. Serves 4.Click Here for Print Friendly Page


  • 1 lb. shrimp in shells,
    clean and save the shells
  • ½ Tbs vegetable oil
  • Freshly ground black pepper
  • 1 onion minced
  • 2 cloves garlic chopped
  • 1 cup celery
  • ½ tsp dried thyme
  • 1 bay leaf
  • 2 Tbs tomato paste
  • ½ cup white wine


  • 1 cup diced potatoes
  • 1 cup diced carrots
  • 3 cups cooked rice
  • Parsley sprigs minced

Shell and clean shrimp, save shells. In large pan over med heat, warm the oil. Put shrimp shells in pan and stir 1 minute. Add everything in the first list except shrimp. Bring to boil, lower heat and simmer 20 minutes. Strain the stock and discard all the solids. Pour the stock back into the pan and add the potatoes and carrots, cook over low heat for 2 or 3 minutes. Add shrimp and cook 1 or 2 minutes more till shrimp turn pink. Do not over cook the shrimp. Serve over rice. Sprinkle with minced fresh parsley if desired.


Four variations of Coconut Shrimp Recipes:

Fried Coconut Shrimp

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1 1/2 lbs. large deveined & peeled shrimp
1/2 cup all purpose flour
1/2 cup cornstarch
1 tbs salt
1/2 tablespoon pepper
2 tbs veg.oil
1 cup ice water
2 cups shredded coconut
1 qt. veg. oil for frying
1/2 cup orange marmalade
1/4 cup Dijon mustard
1/4 cup honey
1/4 tsp. hot pepper sauce

Make dipping sauce: combine marmalade, mustard, honey,
and hot sauce in a small bowl. Mix well and serve side by side.

Peel, devein and wash shrimp--dry on paper towels. Mix together flour, cornstarch, salt, and pepper.
Add 2 tablespoons of veg. oil and ice water. Stir & blend. Pour the coconut into a shallow bowl.
Dip the shrimp one at a time into the batter then roll the shrimp in the coconut.
Place each shrimp into the pan of heated oil heated to 350° F. Fry the shrimp in hot oil till golden
-about 5 minutes. Bake the shrimp in a preheated 300° F. oven for 5 min.

Spicey Coconut Shrimp

A bit spicey, but not too hot.Click Here for Print Friendly Page

35 large shrimp deveined
1/4 cup of lime juice
1/2 tsp. salt
1 1/2 tsp. curry powder
1/2 tsp ginger
1 1/2 cup grated coconut
12 oz. beer
2 1/2 cups flour
Apricot Dipping Sauce:
1 cup apricot preserves
1/4 cup raspberry vinegar
1/4 cup sherry vinegar
1 tsp. paprika
dash of Tabasco sauce
2 tsp. salt
1/2 tsp. pepper
1 tbs. sugar

Combine apricot preserves, both vinegars, paprika and Tabasco in a small saucepan over medium heat for 3 to 4 minutes, stirring several times. Heat until thoroughly blended. Serve warm with coconut shrimp.

Split shrimp lengthwise down to tail with a sharp knife, but do not sever tail.
Combine lime juice, salt, hot curry powder and ginger in a small bowl or zip lock bag.
Add shrimp, cover and refrigerate for at least 2 hours.
To prepare coconut coating and beer batter, lightly toast coconut on cookie sheet at 375° for 3 to 5 minutes. Set aside. Mix beer, flour, salt, white pepper, sugar and paprika.
Heat oil in heavy skillet; hot. Dip shrimp in batter and fry until brown. Roll immediately in toasted coconut. Serve with apricot sauce.


Caribbean Coconut Shrimp

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1 lb shrimp peeled and deveined
3/4 cup of flour
1 egg
1/2 tbsp baking powder
1/2 cup beer
1/4 cup of  flour
1 1/2 cup grated coconut
1 tbsp salt
1/2 tbsp ground pepper
1/2 tbsp ground cayenne pepper
1/2 tbsp paprika
1 tbsp garlic powder
1/2 tsp dried thyme
1/2 tsp oregano
Dip shrimp one at a time into batter and roll in the coating.
Deep fry until golden and drain on paper towel.
Serve with various sauces--see other recipes on this page.


Baked Coconut Shrimp

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1 cup coconut
1/2 cup plain bread crumbs
1/4 teaspoon salt
Dash ground Red Pepper (cayenne)
1 1/2 lb. shelled deveined uncooked medium shrimp
1/4 cup honey
1 (12 oz.) jar seafood cocktail sauce
1 tablespoon grated fresh ginger root
Heat oven to 425° F. Line large cookie sheet with foil; lightly grease foil. In food processor bowl with metal blade, combine coconut, bread crumbs, salt and ground red pepper; process 10 seconds to combine slightly. Place in pie pan or shallow dish.
Pat shrimp dry with paper towels; place in medium bowl.
Heat honey in small sauce pan over low heat just until melted. Pour over shrimp; toss to coat. Roll shrimp in coconut mixture to coat; place in single layer on greased foil-lined cookie sheet.
Bake at 425 F. for 9 to 12 minutes or until shrimp turn pink and coconut begins to brown.
In small serving bowl, combine cocktail sauce and ginger root; mix well. Arrange shrimp on serving platter. Serve shrimp with sauce.

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