12 Ways to Use Cooked Grilled Shrimp
Got leftover shrimp? We've got ideas.
Grilled shrimp is a great building block for making larger dishes. Here are 10 brilliant ways to use fresh or leftover grilled shrimp.
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Shrimp pad Thai
Instead of stir-frying shrimp, add already grilled shrimp to the finished noodle dish before serving.
Shrimp soba
Toss grilled shrimp with soba, Japan’s buckwheat noodles, and a garlicky, spicy sauce that’s both warming and energizing.
Shrimp pasta
For an easy, creamy pasta dish, toss fettuccine with mascarpone, fresh spinach, plenty of scallions, and grilled shrimp; the mascarpone melts to form a sauce.
Shrimp fried rice
Add grilled shrimp to fried rice during the last minute of cooking. Chris Yeo adds two surprise ingredients: quick-pickled onions and nutty shredded coconut to his take on Southeast Asian nasi goreng.
Shrimp stew
Instead of stewing shrimp with sausage, you can just add grilled shrimp in at the end. Linton Hopkins adds delicate lima beans, a Southern staple.
Grain salad
Toss grilled shrimp with Kristin Donnelly's combination of kamut (an heirloom variety of wheat), green beans, and tarragon — or any combination of grains, vegetables, and herbs — for an easy salad.
Bean salad
Serve grilled shrimp with cannellini beans coated in an herby vinaigrette, a popular Italian combination.
Grilled shrimp tacos
Fold shrimp in tortillas with tomatillo salsa and a lime-dressed, crunchy celery salad for a refreshing take on tacos from Tim Byres.
Shrimp torta
Sandwich grilled shrimp with lettuce, tomato, and avocado on a Kaiser roll for a Mexican-style sandwich from F&W culinary director at large Justin Chapple.
Shrimp summer rolls
For a Vietnamese-style starter, wrap grilled shrimp in rice paper with cellophane noodles, herbs, and carrots and serve with a sweet and pungent dipping sauce.
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Oyster toppings
Bobby Flay tops his grilled oysters with a blend of butter, tarragon and hot sauce then returns them to the grill so the butter melts into little pools in the shells.
David Kinch sticks to simple, smoky, tangy butter once the oysters open on the grill.
