Shrimp is another food that usually gets devoured in my house, so I haven’t experimented with leftover shrimp recipes as much as I’d like.
However, occasionally when I make a huge meal with lots of side dishes, we have a few pieces leftover until the next day. (Again, this is a rarity. My family loves shrimp.)
The few times I’ve whipped up these recipes for leftovers, I’ve truly enjoyed them.
It honestly makes me a little sad that we don’t have leftover shrimp more often.
A couple of them are so good, I’ve even made extra shrimp just so I can enjoy them. Try them for yourself the next time you have leftovers on hand!
These firecrackers are a mixture between fried wontons and rangoons, and you can make them with egg roll wrappers. It’s all the best Chinese food in one dish!
They have delightfully crispy, deep-fried shells, and their insides are full of smooth cream cheese, tasty shrimp, and just enough spice to give them a real kick.
They taste best when served with sweet and sour sauce for dipping.
These tasty treats are shrimp’s answer to, “What’s even better than chicken salad on a sandwich?” And it’s a very scrumptious answer!
All you’ll need to make them is leftover shrimp, mayo, dried dill, parsley, onion flakes, diced cucumbers, and black pepper.
You’ll mix everything in a large bowl, then stick it into the fridge for an hour.
You won’t have to turn on any appliances. Once the mix has chilled, pile it on a croissant, and you’re all set.
Requiring fewer than 10 ingredients and only 15 minutes to prepare, shrimp scampi is a delicious dish that’ll allow you to use up your leftover shrimp.
The pasta is warm, tender, and perfectly seasoned, and the shrimp adds that unbeatable seafood flavor we all love so much.
It’s a quick, restaurant-worthy dish that should feed the whole family.
4. Shrimp Dip
This recipe is one I frequently make, even if I have to open a fresh can of baby shrimp to make it.
It’s just too good to wait around and hope my family doesn’t scarf down all the shrimp for dinner.
It requires few ingredients and no cooking, which is another reason I love it so much. Some days, I just need a break from standing over a stove.
With this recipe, the most I have to do is open containers and beat a few ingredients.
Then I pop it in the fridge to let it chill and have a delicious snack for family movie night or the big Sunday game.
I love pasta salad, and I frequently make several different variations, especially in the hot summer months.
I’d never considered adding shrimp to it until this recipe, though.
All you’ll need for the pasta salad is shrimp, macaroni noodles, onions, celery, and red pepper.
The homemade dressing requires a few more ingredients, but trust me – you’ll want to make it from scratch. It’s incredible.
It’s just a tiny bit sweet with a zesty tang that complements the shrimp perfectly. You can’t find something like that in the store; it has to be freshly made.
This is another excellent no-cook recipe that’s perfect for the summer months because it’s cool, light, and refreshing.
It’s also beautiful with lots of color, which I love.
It’s healthy too, full of good fats and protein and low in carbohydrates.
If you’re looking for a summer salad with lots of flavors and half the carbs, try this one out for yourself.
Whether they’re hot or cold, dips always make great appetizers or party foods.
This cheesy, gooey dip is perfect with crackers, mini-toasts, or even thick tortilla chips.
It features two different cheeses (three if you count the cream cheese), milk, and sour cream, so it’s supremely smooth and rich.
The shrimp is buttery, and the onions and garlic give it a marvelously herby kick.
Best of all, at only two carbs per serving, it’s the perfect dip for those on keto or low-carb diets, especially if served with veggies or low-carb chips or crisps.
This creamy, delicious dish tastes especially good on a cold night. The flavor is tasty but mild, making it an easily digestible dish for those with sensitive stomachs.
If you like your chowder with a little more flavor, try adding a dash of garlic, a handful of leeks or scallions, or even a few red pepper flakes to make it bolder.
It’s best if eaten fresh. Because of the potatoes, it doesn’t freeze well.
I was not sold on this recipe when I first ran across it, but a friend of mine made it for one of our get-togethers, and after trying it once, I was hooked.
It’s precisely what it claims to be – a shrimp gelatin salad made with tomato soup. It also has mayonnaise, cream cheese, celery, and green onions.
It’s surprisingly flavorful, and it has the most wonderful creamy, smooth texture.
It requires very little cooking – mostly stirring, blending, and refrigerating – but you’ll need a gelatin mold to make it.
This is another one of my favorite ways to use up leftover shrimp.
All you’ll do is mix the shrimp, cucumbers, salt, pepper, lime juice, cilantro, hot sauce, and onions in a bowl.
Then you’ll halve and hollow your avocados and stuff them full of the yummy, protein-packed mixture.
If you’re a fan of hot and spicy foods, you might want to double down on the hot sauce.
If you prefer things mild, you can leave it out altogether. Still, if you can handle at least a little heat, I recommend putting in at least a dash.
It seems to change the flavor if you don’t add any at all.
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