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What to eat in the United States of America? Top 10 American Shrimp and Prawn Dishes

Last update: Tue Apr 15 2025
Top 10 American Shrimp and Prawn Dishes
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01

Shrimp/Prawn Dish

NEW ORLEANS, United States of America
4.4
New Orleans-Style BBQ Shrimp
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BBQ shrimp is a traditional dish from New Orleans. Despite the name, it has nothing to do with barbecue – instead it's either cooked on the stove or in the oven. The dish is made with large fresh shrimp (shells on), butter, lemon juice, hot sauce, garlic, and Worcestershire sauce.


The combination is baked or cooked on the stove, and it's then traditionally served as an appetizer. BBQ shrimp are typically served with crusty french bread on the side to mop up the juices.

MOST ICONIC New Orleans-Style BBQ Shrimp

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02

Seafood Soup

LOUISIANA, United States of America
4.4
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Shrimp bisque is a traditional Cajun dish originating from Louisiana. The soup is usually made with a combination of large shrimp, seafood broth, shrimp broth, butter, bell peppers, shallots, garlic, flour, cream, brandy, hot sauce, and seasonings.


The shrimps are simmered in the broth until the liquid is reduced, while a combination of butter, bell peppers, shallots, and garlic is sautéed and sprinkled with flour and mixed with brandy and cream until the combination becomes thick. The cooked shrimps are added to the pot and simmered until hot, and the dish is then served, often garnished with sliced green onions or parsley. 

MOST ICONIC Shrimp Bisque

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03

Shrimp/Prawn Dish

SOUTHERN UNITED STATES, United States of America
4.1
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What started as a simple fisherman's dish made with shrimp cooked in bacon grease, then served over creamy grits is today a cult Southern dish due to the fact that Craig Claiborne mentioned it in the New York Times in 1985, after he tried the dish at Crook's Corner, a restaurant in North Carolina.


That version of shrimp and grits was made by a chef called Bill Neal, who also added mushrooms, bacon, and cheddar cheese into the dish. Today, there are numerous variations of the dish found throughout the South, with added hot spices, barbecue sauces, tomatoes, and fried eggs. 

MOST ICONIC Shrimp and grits

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04

Shrimp/Prawn Dish

LOUISIANA, United States of America
4.1
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Shrimp Creole is a classic seafood dish with origins from South Louisiana, which has an abundance of gulf shrimp. The shrimp are traditionally simmered in a flavorful tomato sauce, while the whole dish is usually served over white rice. The tomato sauce typically consists of whole, diced, or canned tomatoes, bell peppers, onions, celery, and traditional spices based on hot peppers.


According to many, the secret is in adding the shrimp near the end of cooking so that they don't become rubbery and overcooked.

MOST ICONIC Shrimp Creole

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05

Shrimp/Prawn Dish

LAS VEGAS, United States of America and  one more country
3.8
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Shrimp or prawn cocktail is a seafood dish consisting of cooked prawns served in a glass with cocktail sauce. The dish has vague origins, but most people claim that it was invented by a 19th-century miner from California who first used oysters in a glass with a sauce, but the Golden Gate Hotel in Las Vegas was the first to offer a 50-cent shrimp cocktail in 1959.


It was served in a tulip glass with cocktail sauce. The cocktail sauce usually consists of ketchup and horseradish or ketchup and mayonnaise. This iconic dish was especially popular from the 1960s to the 1980s.

MOST ICONIC Shrimp Cocktail

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06

Shrimp/Prawn Dish

FROGMORE, United States of America
3.8
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Although the name suggests otherwise, Frogmore stew does not contain any frogs nor is it a stew. It is a classic low country South Carolina dish where the main ingredients are fresh shrimp and freshly shucked yellow corn which are simply boiled, while additional ingredients like potatoes, crabs, or even sausages can all be added to suit one’s preferences.


This is a messy meal to eat, so it often comes served on paper plates, accompanied by ice-cold beer or similar beverages. It is believed that the first iteration of the dish was made by a National Guardsman called Richard Gay who used it as a way to feed a hundred hungry soldiers. 

MOST ICONIC Frogmore Stew

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07

Appetizer

LOUISIANA, United States of America
3.7
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Shrimp remoulade is a traditional dish originating from Louisiana. The dish features fresh shrimp served with a creamy remoulade sauce over crispy iceberg lettuce. The ingredients for red Creole remoulade (the French one is white and based on mayonnaise) include scallions, celery, mustard, Worcestershire sauce, horseradish, garlic, cayenne pepper, paprika, ketchup, and wine vinegar.


The sauce is chilled, then combined with the shrimp and the dish is traditionally served as a cold appetizer in numerous Louisiana restaurants.

MOST ICONIC Shrimp Remoulade

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08

Seafood Soup

NEW ORLEANS, United States of America
n/a
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Shrimp Chippewa is an American dish hailing from New Orleans. It was invented by Paul Prudhomme in a restaurant called Commander's Palace. The dish is a simple combination of sautéed shrimp, shallots, mushrooms, and garlic. Other ingredients include butter, chicken broth, and chopped spring onions and parsley.


Although it's technically a soup, shrimp Chippewa is more of a main dish. It's traditionally served with lots of French bread to soak up the garlic and butter sauce. The word Chippewa in the name of the dish refers to Chippewa Street in the Irish Channel.

09

Shrimp/Prawn Dish

CHICAGO, United States of America
n/a
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The garlic and sherry flavored shrimp DeJonghe is a casserole dish made with whole peeled shrimps blanketed in herbed breadcrumbs which are broiled until golden brown. This dish is often said to be the oldest specialty of Chicagoan cuisine, having been created in the 1920s at DeJonghe's hotel and restaurant on Chicago's Monroe Street.


The recipe has been attributed either to the owners, Belgian immigrants Henri, Pierre, and Charles DeJonghe, or to their chef, Emil Zehr. Today, shrimp DeJonghe can be found at a variety of Chicagoan restaurants, ranging from casual taverns and eateries to seafood spots and even steakhouses.

MOST ICONIC Shrimp DeJonghe

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10

Shrimp/Prawn Dish

NORTHERN MARIANA ISLANDS, United States of America and  one more country
n/a
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This unique Chamorro dish is typically served as an appetizer and consists of deep-fried shrimp and vegetables. It evolved from the classic American fritters, but today, it is a staple of various Chamorro festivities and celebrations, and sometimes the batter is even prepared with the addition of beer.


When served on Guamanian tables, the dish is typically placed adjacent to numerous kelaguen dishes.

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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American Shrimp and Prawn Dishes