Craving restaurant-quality seafood without the fuss? You’re in the right place. We’ve gathered 20 irresistible shrimp and crab recipes that turn simple ingredients into spectacular meals—from quick weeknight dinners to impressive weekend feasts. Whether you’re a seasoned pro or just dipping your toes in, these flavorful dishes promise to delight every seafood lover. Dive in and discover your next favorite meal!
Creamy Shrimp and Crab Bisque
Zipping through holiday prep and craving something cozy? This creamy shrimp and crab bisque is your answer—it’s rich, comforting, and surprisingly simple to whip up. You’ll love how the seafood flavors meld together in a velvety broth.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– A couple of tablespoons of butter
– One small onion, finely chopped
– Two cloves of garlic, minced
– A quarter cup of all-purpose flour
– Four cups of seafood or chicken broth
– One cup of heavy cream
– Half a pound of medium shrimp, peeled and deveined
– Half a pound of lump crab meat
– A splash of dry sherry (about two tablespoons)
– Salt and black pepper
– A pinch of paprika for a hint of warmth
– Fresh parsley for garnish
Instructions
1. Melt the butter in a large pot over medium heat until it’s bubbly and fragrant.
2. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it turns soft and translucent.
3. Stir in the minced garlic and cook for 1 more minute, just until you smell its aroma—be careful not to burn it.
4. Sprinkle the flour over the onion mixture and whisk constantly for 2 minutes to form a smooth roux; this thickens the bisque and prevents lumps.
5. Gradually pour in the seafood broth while whisking continuously to avoid clumps.
6. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes, stirring now and then.
7. Pour in the heavy cream and stir until fully incorporated.
8. Add the shrimp to the pot and cook for 3-4 minutes, until they turn pink and opaque.
9. Gently fold in the lump crab meat and dry sherry, heating for another 2 minutes to warm through without breaking up the crab.
10. Season with salt, black pepper, and a pinch of paprika, tasting as you go to adjust—start with a teaspoon of salt and a half-teaspoon of pepper.
11. Ladle the bisque into bowls and garnish with fresh parsley.
Fluffy and luxurious, this bisque has a velvety texture that hugs each spoonful with briny sweetness from the seafood. Serve it with crusty bread for dipping, or get creative by topping it with a dollop of sour cream and extra crab for a festive touch.
Garlic Butter Shrimp and Crab Pasta
Dinner just got a whole lot more delicious with this garlic butter shrimp and crab pasta. You’re going to love how quickly it comes together, and the flavor is absolutely incredible—perfect for a special weeknight or a casual weekend feast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of your favorite pasta (like linguine or fettuccine)
– 1 pound of large shrimp, peeled and deveined
– 8 ounces of lump crab meat
– 4 tablespoons of unsalted butter
– 4 cloves of garlic, minced
– A splash of dry white wine (about 1/4 cup)
– 1 cup of heavy cream
– A couple of handfuls of fresh parsley, chopped
– 1/2 cup of grated Parmesan cheese
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to the package directions until al dente, about 8-10 minutes, then drain and set aside.
3. While the pasta cooks, pat the shrimp dry with paper towels to help them sear better.
4. In a large skillet, melt 2 tablespoons of butter over medium-high heat.
5. Add the shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque, then remove to a plate.
6. Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet.
7. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
8. Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
9. Add the heavy cream and bring to a gentle simmer, stirring occasionally.
10. Stir in the Parmesan cheese until melted and smooth, about 1-2 minutes.
11. Gently fold in the lump crab meat and cooked shrimp, heating through for another minute.
12. Season the sauce with salt and black pepper to your liking.
13. Toss the drained pasta in the skillet with the sauce until well coated.
14. Stir in the chopped parsley just before serving for a fresh pop of color.
15. Divide among plates and enjoy immediately.
Wow, this pasta is creamy and rich with a lovely briny sweetness from the seafood. The garlic butter sauce clings perfectly to every strand, making each bite irresistible—try serving it with a simple green salad and crusty bread to soak up every last drop.
Spicy Cajun Shrimp and Crab Boil
Tired of the same old weeknight dinners? This spicy Cajun shrimp and crab boil is your ticket to a fun, hands-on meal that’s packed with flavor and perfect for feeding a crowd. It’s messy, it’s delicious, and it brings everyone together around the table.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– A big 8-quart stockpot
– 2 pounds of large shrimp, shells on
– 2 pounds of whole blue crabs or crab clusters
– 1 pound of baby red potatoes
– 4 ears of corn, husked and cut into thirds
– 1 pound of smoked sausage, sliced into 1-inch pieces
– 1 large yellow onion, quartered
– 1 whole head of garlic, halved crosswise
– 2 lemons, halved
– 1 cup of Cajun seasoning (like Zatarain’s or Tony Chachere’s)
– ¼ cup of Old Bay seasoning
– 2 tablespoons of cayenne pepper (adjust if you’re sensitive to heat!)
– ¼ cup of salted butter
– A big splash of hot sauce, like Louisiana or Crystal
Instructions
1. Fill your 8-quart stockpot about two-thirds full with water and bring it to a rolling boil over high heat.
2. Add the quartered onion, halved garlic head, halved lemons, Cajun seasoning, Old Bay seasoning, and cayenne pepper to the boiling water. Tip: Let this boil for 10 minutes to really build a flavorful broth—it makes all the difference!
3. Add the baby red potatoes to the pot and cook for 15 minutes. They should be just starting to soften when pierced with a fork.
4. Add the corn pieces and sliced sausage to the pot and cook for another 10 minutes.
5. Add the whole blue crabs to the pot and cook for 5 minutes.
6. Add the shrimp to the pot and cook for exactly 2-3 minutes, until they turn pink and opaque. Tip: Don’t overcook the shrimp or they’ll get rubbery—set a timer!
7. Carefully drain everything into a large colander in the sink, then dump the boil onto a newspaper-lined table or a big baking sheet.
8. In a small saucepan, melt the ¼ cup of salted butter over low heat and stir in a big splash of hot sauce until combined. Tip: Brush this spicy butter over the seafood and veggies right before serving for an extra kick.
9. Serve immediately while everything is piping hot.
Now dig in! The shrimp are juicy and spicy, the crab meat is sweet and tender, and the potatoes soak up all that Cajun goodness. For a real party, spread it all out on the table with plenty of napkins and let everyone peel their own—it’s half the fun!
Shrimp and Crab Stuffed Mushrooms
Venturing into holiday appetizers? These shrimp and crab stuffed mushrooms are a total crowd-pleaser that come together surprisingly easily. You get that rich, savory seafood filling tucked into tender mushroom caps—perfect for passing around at a party or enjoying as a cozy snack.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- About 20 large white mushrooms (you want ones with nice, deep caps)
- 1/2 cup of cooked shrimp, chopped small
- 1/2 cup of lump crab meat
- 1/4 cup of cream cheese, softened
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of mayonnaise
- 1 tablespoon of fresh lemon juice
- 1 clove of garlic, minced
- A couple of green onions, finely chopped
- A pinch of salt and black pepper
- A splash of olive oil for drizzling
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Gently twist the stems off all the mushrooms and place the caps hollow-side up on the baking sheet. (Tip: Save those stems! You can finely chop and sauté them later for another recipe.)
- In a medium bowl, combine the chopped shrimp, crab meat, cream cheese, Parmesan, mayonnaise, lemon juice, minced garlic, and chopped green onions.
- Season the mixture with a pinch of salt and black pepper, then stir everything together until it’s well combined.
- Spoon the seafood filling generously into each mushroom cap, mounding it slightly.
- Lightly drizzle a little olive oil over the top of each stuffed mushroom.
- Bake in the preheated oven for 18 to 20 minutes, until the mushroom caps are tender and the filling is hot and lightly golden on top. (Tip: For extra browning, you can broil for the last 1-2 minutes, but watch them closely!)
- Let the mushrooms cool on the sheet for about 5 minutes before serving. (Tip: This helps the filling set so it doesn’t spill out when you pick them up.)
Delightfully creamy and packed with flavor, the filling gets a nice contrast from the tender, juicy mushroom. Serve them warm right off the tray, or for a fun twist, slide a few onto a bed of crisp arugula with an extra squeeze of lemon.
Classic Shrimp and Crab Cakes
Sometimes you just need a restaurant-quality seafood treat at home, and these shrimp and crab cakes deliver exactly that. They’re crispy on the outside, tender inside, and packed with flavor—perfect for a special dinner or impressive appetizer.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1/2 lb of raw shrimp, peeled and deveined
– 1/2 lb of lump crab meat, picked over for shells
– 1/4 cup of mayonnaise
– 1 large egg, lightly beaten
– 2 tbsp of Dijon mustard
– 1 tbsp of Worcestershire sauce
– A splash of hot sauce (like Tabasco)
– 1/2 cup of panko breadcrumbs, plus extra for coating
– 2 tbsp of chopped fresh parsley
– 1 tsp of Old Bay seasoning
– A pinch of salt and black pepper
– 1/4 cup of vegetable oil for frying
– Lemon wedges for serving
Instructions
1. Chop the raw shrimp into small pieces and place them in a large mixing bowl.
2. Add the lump crab meat to the bowl with the shrimp.
3. In a small bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and hot sauce until smooth.
4. Pour the wet mixture over the shrimp and crab in the large bowl.
5. Gently fold in 1/2 cup of panko breadcrumbs, chopped parsley, Old Bay seasoning, salt, and pepper until just combined—avoid overmixing to keep the cakes tender.
6. Cover the bowl with plastic wrap and refrigerate for 15 minutes to help the mixture firm up, making it easier to shape.
7. Shape the chilled mixture into 8 equal patties, about 1/2-inch thick.
8. Lightly coat each patty in extra panko breadcrumbs, pressing gently to adhere.
9. Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
10. Carefully place the patties in the hot oil without overcrowding—work in batches if needed.
11. Fry for 3–4 minutes per side, or until golden brown and crispy, flipping once with a spatula.
12. Transfer the cooked cakes to a paper towel-lined plate to drain any excess oil.
13. Serve immediately with lemon wedges on the side for squeezing over the top.
Ready to dig in? These cakes have a delightful crunch from the panko coating and a juicy, savory center thanks to the shrimp and crab combo. For a fun twist, try them as sliders on mini buns with a dollop of remoulade sauce, or simply enjoy them straight up with a crisp salad on the side.
Shrimp and Crab Gumbo
Let’s be honest—some dishes just feel like a warm hug, and this shrimp and crab gumbo is exactly that. It’s a cozy, flavorful stew that’s perfect for chilly evenings or when you’re craving something comforting yet impressive. You’ll love how the rich roux and seafood come together in one pot.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– A couple of tablespoons of vegetable oil
– A half cup of all-purpose flour
– One large onion, chopped
– A couple of celery stalks, diced
– One green bell pepper, chopped
– Three cloves of garlic, minced
– Four cups of chicken broth
– One 14.5-ounce can of diced tomatoes
– Two bay leaves
– A teaspoon of dried thyme
– A teaspoon of paprika
– A quarter teaspoon of cayenne pepper (adjust if you like more heat)
– One pound of medium shrimp, peeled and deveined
– Eight ounces of lump crab meat
– A splash of hot sauce
– Salt to taste
– Cooked white rice for serving
Instructions
1. Heat the vegetable oil in a large, heavy pot over medium heat until it shimmers slightly.
2. Whisk in the all-purpose flour and cook, stirring constantly, for about 15–20 minutes until it turns a deep chocolate brown—this is your roux, and patience here builds amazing flavor (tip: don’t walk away, as it can burn quickly).
3. Add the chopped onion, diced celery, and chopped green bell pepper to the pot, stirring to coat them in the roux, and cook for 5–7 minutes until they soften.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Pour in the chicken broth and diced tomatoes, scraping up any browned bits from the bottom of the pot.
6. Add the bay leaves, dried thyme, paprika, and cayenne pepper, then bring the mixture to a boil.
7. Reduce the heat to low, cover the pot, and let it simmer for 30 minutes to allow the flavors to meld (tip: this slow simmer helps thicken the gumbo naturally).
8. Uncover the pot and stir in the shrimp and lump crab meat, cooking for 5–7 minutes until the shrimp turn pink and opaque.
9. Remove the pot from the heat, discard the bay leaves, and stir in a splash of hot sauce and salt to taste.
10. Serve the gumbo hot over cooked white rice.
As you dig in, you’ll notice the gumbo has a velvety, slightly thickened broth that clings to the rice, with tender shrimp and sweet crab in every bite. For a fun twist, try serving it with crusty bread for dipping or add a squeeze of lemon to brighten up the rich flavors.
Cheesy Shrimp and Crab Dip
Ready to wow your guests with minimal effort? This cheesy shrimp and crab dip is the ultimate crowd-pleaser, combining creamy, savory flavors that feel fancy but come together in a flash. You’ll love how simple it is to make something so deliciously addictive.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 8 ounces of cream cheese, softened to room temperature
– 1 cup of shredded Monterey Jack cheese
– 1/2 cup of mayonnaise
– 1/4 cup of sour cream
– 1 tablespoon of lemon juice
– 1 teaspoon of Old Bay seasoning
– 1/2 teaspoon of garlic powder
– 1/4 teaspoon of smoked paprika
– 8 ounces of cooked shrimp, chopped into small pieces
– 6 ounces of lump crab meat, picked over for shells
– A couple of green onions, thinly sliced
– Your favorite crackers or sliced baguette for serving
Instructions
1. Preheat your oven to 350°F and lightly grease a small baking dish.
2. In a large mixing bowl, combine the softened cream cheese, shredded Monterey Jack, mayonnaise, sour cream, lemon juice, Old Bay, garlic powder, and smoked paprika. Mix until smooth and well-blended—a hand mixer on low speed works great here to avoid lumps.
3. Gently fold in the chopped shrimp and lump crab meat until evenly distributed, being careful not to break up the crab too much to keep those nice chunks.
4. Transfer the mixture to the prepared baking dish and spread it into an even layer.
5. Bake in the preheated oven for 20-25 minutes, until the dip is bubbly around the edges and lightly golden on top. Tip: If you want extra browning, broil for the last 1-2 minutes, but watch it closely to prevent burning.
6. Remove from the oven and let it cool for about 5 minutes—this helps it set slightly so it’s not too runny when you dig in.
7. Sprinkle the sliced green onions over the top just before serving.
8. Serve warm with crackers or a sliced baguette for dipping.
Lusciously creamy with pops of sweet seafood, this dip has a rich, tangy flavor from the cheeses and a hint of spice from the Old Bay. The texture is wonderfully thick and scoopable, perfect for spreading on a crispy baguette slice. For a fun twist, try stuffing it into hollowed-out bread bowls or spooning it over baked potatoes.
Shrimp and Crab Alfredo
Feeling fancy but short on time? This Shrimp and Crab Alfredo is your new best friend. It’s a creamy, decadent pasta that feels restaurant-worthy but comes together in a flash on a busy weeknight.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of fettuccine pasta
– A good glug of olive oil (about 2 tablespoons)
– A pound of large shrimp, peeled and deveined
– A couple of cloves of garlic, minced
– A splash of dry white wine (about 1/4 cup)
– A cup of heavy cream
– A cup of freshly grated Parmesan cheese
– A cup of lump crab meat
– A pinch of salt and a few cracks of black pepper
– A handful of fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine to the boiling water and cook according to the package directions, usually 8-10 minutes, until al dente.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
4. Add the shrimp to the hot skillet in a single layer and cook for 2-3 minutes per side, until they turn pink and opaque. Tip: Don’t crowd the pan, or the shrimp will steam instead of sear.
5. Transfer the cooked shrimp to a clean plate and set aside.
6. In the same skillet, add the minced garlic and cook for about 30 seconds, just until fragrant.
7. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 1-2 minutes until reduced by half.
8. Reduce the heat to medium-low and pour in the heavy cream. Let it warm through for 2-3 minutes, but do not let it boil.
9. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Tip: Remove the pan from the heat while adding the cheese to prevent it from clumping.
10. Gently fold in the lump crab meat and the cooked shrimp, warming them through for 1-2 minutes. Season with the salt and black pepper.
11. Drain the cooked pasta, reserving about 1/2 cup of the starchy pasta water.
12. Add the drained pasta directly to the skillet with the sauce.
13. Toss everything together until the pasta is well coated, adding a splash of the reserved pasta water if the sauce seems too thick. Tip: The starchy water helps the sauce cling beautifully to the pasta.
14. Remove the skillet from the heat and stir in the chopped parsley.
Buttery, tender crab and juicy shrimp are enveloped in that luxuriously creamy Parmesan sauce, clinging to every strand of pasta. Serve it straight from the skillet with a simple green salad and some crusty bread for soaking up every last drop.
Shrimp and Crab Stuffed Avocados
Mmm, picture this: you’re craving something fresh, creamy, and packed with flavor, but you don’t want to spend all day in the kitchen. These shrimp and crab stuffed avocados are your answer—they’re elegant enough for a holiday appetizer yet simple enough for a quick weeknight treat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 2 ripe avocados, halved and pitted
– 1/2 pound of cooked shrimp, chopped into small pieces
– 1/2 cup of lump crab meat, picked over for shells
– 1/4 cup of mayonnaise
– A squeeze of fresh lemon juice (about 1 tablespoon)
– A couple of tablespoons of finely chopped red onion
– A pinch of salt and black pepper
– A dash of hot sauce (optional, for a little kick)
– A handful of fresh cilantro, chopped for garnish
Instructions
1. Scoop the flesh from the avocado halves into a medium bowl, leaving a thin layer to keep the shells intact.
2. Mash the avocado flesh with a fork until mostly smooth but with a few small chunks for texture.
3. Add the chopped shrimp, crab meat, mayonnaise, lemon juice, red onion, salt, pepper, and hot sauce (if using) to the bowl.
4. Gently fold everything together until just combined—be careful not to overmix to keep the crab meat from breaking apart.
5. Spoon the mixture evenly back into the avocado shells, mounding it slightly on top.
6. Garnish each stuffed avocado with the chopped cilantro.
7. Serve immediately, or cover and refrigerate for up to 30 minutes if you prefer it chilled.
Enjoy the creamy avocado paired with the sweet, briny seafood—it’s a refreshing combo that’s light yet satisfying. For a fun twist, try serving these on a bed of crisp lettuce or with tortilla chips for scooping.
Lemon Garlic Shrimp and Crab Scampi
Let’s be real—sometimes you want a restaurant-quality seafood dish without the fuss. Lemon Garlic Shrimp and Crab Scampi is exactly that: a quick, elegant pasta loaded with sweet shrimp, lump crab, and a bright, buttery garlic sauce. It’s the perfect impressive-yet-easy meal for a weeknight treat or a casual dinner party.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 12 ounces of linguine or spaghetti
– 1 pound of large shrimp, peeled and deveined
– 8 ounces of lump crab meat
– 4 tablespoons of unsalted butter
– 4 cloves of garlic, minced
– A splash of dry white wine (about 1/4 cup)
– The juice of 1 large lemon
– A couple of tablespoons of chopped fresh parsley
– A pinch of red pepper flakes (optional, for a little heat)
– Salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, then drain, reserving about 1/2 cup of the pasta water.
2. While the pasta cooks, pat the shrimp dry with paper towels—this helps them sear nicely instead of steaming.
3. In a large skillet, melt 2 tablespoons of butter over medium-high heat until it’s foamy.
4. Add the shrimp in a single layer and cook for 1–2 minutes per side until they turn pink and opaque, then transfer them to a plate.
5. Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet.
6. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to let it burn.
7. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon for extra flavor.
8. Stir in the lemon juice and let the sauce simmer for 2–3 minutes until it reduces slightly.
9. Gently fold in the lump crab meat and cooked shrimp, heating through for 1–2 minutes—handle the crab gently to keep it in nice chunks.
10. Add the cooked pasta to the skillet, tossing everything together with tongs. If the sauce seems too thick, splash in a little of the reserved pasta water until it coats the noodles nicely.
11. Season with salt, black pepper, and red pepper flakes if using, then stir in the chopped parsley.
12. Serve immediately while hot. Use tongs to plate the pasta, making sure to scoop up plenty of shrimp and crab from the bottom of the skillet.
Unbelievably tender shrimp and sweet crab mingle in that silky, garlicky lemon sauce, clinging to every strand of pasta. It’s rich but bright, with just enough freshness from the parsley to balance it out. For a fun twist, try serving it over zucchini noodles or with a side of crusty bread to soak up every last drop of that delicious sauce.
Shrimp and Crab Paella
Craving something special for a holiday gathering or cozy winter dinner? This shrimp and crab paella brings coastal Spanish flavors right to your table with minimal fuss. You’ll love how the seafood and saffron-infused rice come together in one impressive pan.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tablespoons of olive oil
– 1 yellow onion, diced
– 4 cloves of garlic, minced
– 1 red bell pepper, sliced thin
– 2 cups of short-grain rice (like Bomba or Arborio)
– A generous pinch of saffron threads
– 4 cups of chicken broth, warmed
– 1 pound of large shrimp, peeled and deveined
– 8 ounces of lump crab meat
– A splash of lemon juice
– A handful of fresh parsley, chopped
– Salt and pepper, as needed
Instructions
1. Heat the olive oil in a large, wide pan or paella pan over medium-high heat until shimmering.
2. Add the diced onion and cook for about 5 minutes, stirring often, until it turns soft and translucent.
3. Stir in the minced garlic and sliced red bell pepper, cooking for another 3 minutes until fragrant.
4. Tip: Toast the rice in the pan for 1 minute to give it a nutty flavor before adding liquid.
5. Sprinkle in the saffron threads and stir to coat the rice evenly.
6. Pour in the warmed chicken broth, bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
7. Nestle the shrimp into the rice in a single layer and cook for 5 minutes until they turn pink and opaque.
8. Gently fold in the lump crab meat and cook for 2 more minutes to heat through.
9. Tip: Avoid stirring too much after adding the seafood to keep the rice from getting mushy.
10. Squeeze a splash of lemon juice over the top and season with salt and pepper to your liking.
11. Remove from heat, sprinkle with chopped parsley, and let it rest for 5 minutes before serving.
12. Tip: For a crispy bottom layer (socarrat), increase heat to medium-high for the last minute of cooking until you hear a slight crackle.
Here’s the best part: each bite offers tender shrimp and sweet crab mingled with aromatic, slightly chewy rice. Serve it straight from the pan with crusty bread to soak up the flavorful broth, and watch it become the star of your holiday table.
Shrimp and Crab Stuffed Bell Peppers
Savor the holidays with these elegant yet easy stuffed peppers—they’re packed with sweet shrimp, lump crab, and just enough cheese to make everyone at the table happy. You’ll love how the bell peppers soften and char in the oven while the filling gets perfectly creamy. It’s a showstopper that feels fancy without any fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 large bell peppers (any color you like)
– 1 cup cooked shrimp, chopped
– 1 cup lump crab meat
– 1 cup shredded Monterey Jack cheese
– ½ cup panko breadcrumbs
– ¼ cup mayonnaise
– 2 tbsp fresh lemon juice
– 1 tbsp Old Bay seasoning
– A pinch of salt
– A drizzle of olive oil
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice the tops off the bell peppers and remove the seeds and membranes.
3. In a large bowl, combine the chopped shrimp, crab meat, ¾ cup of the shredded cheese, panko breadcrumbs, mayonnaise, lemon juice, Old Bay seasoning, and a pinch of salt. Tip: Gently fold the crab to keep those nice lumps intact.
4. Spoon the shrimp and crab mixture evenly into each bell pepper, packing it down lightly.
5. Sprinkle the remaining ¼ cup of shredded cheese over the top of each stuffed pepper.
6. Drizzle a little olive oil over the peppers to help them caramelize.
7. Bake in the preheated oven for 20–25 minutes, until the peppers are tender and the tops are golden brown. Tip: Check at 20 minutes—if the cheese isn’t bubbly yet, give it another 5.
8. Let the peppers cool for 5 minutes before serving. Tip: They’ll be hot inside, so a short rest makes them easier to handle.
Let these peppers shine with their tender-crisp texture and briny-sweet filling. The Monterey Jack melts into a gooey blanket that pairs beautifully with the seafood. Try serving them over a bed of lemony rice or with a simple green salad for a complete meal that’s as pretty as it is delicious.
Shrimp and Crab Louie Salad
Just when you need something fresh and festive for holiday gatherings, this Shrimp and Crab Louie Salad delivers. It’s a classic West Coast dish that feels special but comes together without fuss—perfect for a light lunch or impressive starter. You’ll love the creamy dressing with crisp veggies and sweet seafood.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 5 minutes
Ingredients
– 1 pound of large shrimp, peeled and deveined
– 8 ounces of lump crab meat
– 1 head of romaine lettuce, chopped
– 2 hard-boiled eggs, sliced
– 1 avocado, diced
– 1 cup of cherry tomatoes, halved
– ½ cup of mayonnaise
– 2 tablespoons of ketchup
– 1 tablespoon of lemon juice
– A splash of Worcestershire sauce
– A pinch of salt and black pepper
Instructions
1. Bring a pot of salted water to a boil over high heat. Add the shrimp and cook for 2–3 minutes until they turn pink and opaque. Tip: Don’t overcook the shrimp, or they’ll get rubbery—remove them as soon as they curl.
2. Drain the shrimp and rinse under cold water to stop the cooking. Pat them dry with paper towels and set aside.
3. In a small bowl, whisk together the mayonnaise, ketchup, lemon juice, Worcestershire sauce, salt, and black pepper until smooth. Tip: Taste the dressing and adjust with a bit more lemon if you like it tangier.
4. Arrange the chopped romaine lettuce on a large platter or in individual bowls.
5. Top the lettuce with the cooked shrimp, lump crab meat, sliced hard-boiled eggs, diced avocado, and halved cherry tomatoes.
6. Drizzle the dressing evenly over the salad. Tip: For best flavor, let the salad chill in the refrigerator for 10 minutes before serving to let the dressing meld.
7. Serve immediately. Here’s the beauty of this salad: the creamy dressing clings to every bite, while the shrimp and crab stay tender and sweet. Try scooping it up with butter lettuce cups for a fun, handheld twist—it’s a crowd-pleaser that feels both elegant and easy.
Shrimp and Crab Sushi Rolls
Hey, you know those days when you want something fancy but don’t want to spend hours in the kitchen? Homemade sushi rolls are way easier than they look, and this shrimp and crab version is a total crowd-pleaser. It’s fresh, flavorful, and perfect for a fun dinner or a weekend project.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
- 2 cups of sushi rice
- 2 1/4 cups of water
- 1/4 cup of rice vinegar
- 2 tablespoons of sugar
- 1 teaspoon of salt
- 8 ounces of cooked shrimp, chopped
- 8 ounces of imitation crab meat, shredded
- 3 tablespoons of mayonnaise
- A squeeze of lemon juice
- 4 sheets of nori (seaweed)
- 1 avocado, sliced
- 1 cucumber, cut into thin sticks
- A splash of soy sauce for serving
- A dollop of wasabi paste (optional)
- Pickled ginger for garnish
Instructions
- Rinse the 2 cups of sushi rice under cold water until the water runs clear, which helps remove excess starch for fluffier rice.
- Combine the rinsed rice and 2 1/4 cups of water in a saucepan, bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until the water is absorbed.
- While the rice cooks, mix 1/4 cup of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt in a small bowl until dissolved to make the seasoning.
- Tip: Let the cooked rice sit off the heat for 10 minutes before fluffing with a fork to prevent it from getting mushy.
- Spread the hot rice in a large bowl, drizzle the vinegar mixture over it, and gently fold it in with a spatula until evenly coated, then let it cool to room temperature.
- In a medium bowl, combine 8 ounces of chopped cooked shrimp, 8 ounces of shredded imitation crab meat, 3 tablespoons of mayonnaise, and a squeeze of lemon juice, mixing well.
- Place a sheet of nori shiny-side down on a bamboo sushi mat, and with damp hands, spread about 1/2 cup of the seasoned rice evenly over the nori, leaving a 1-inch border at the top.
- Arrange a quarter of the shrimp-crab mixture, avocado slices, and cucumber sticks horizontally along the bottom edge of the rice.
- Tip: Use a little water on your fingers to press the fillings in place so they don’t shift when rolling.
- Lift the edge of the mat closest to you, and tightly roll the nori over the fillings, pressing gently as you go to form a log.
- Continue rolling until the mat is fully wrapped, then give it a firm squeeze to seal the roll.
- Tip: Let the roll rest for a minute before slicing to help it hold its shape better.
- Use a sharp, wet knife to cut the roll into 8 even pieces, wiping the blade clean between cuts for neat slices.
- Repeat steps 7-13 with the remaining nori sheets and ingredients to make 4 rolls total.
- Serve the sushi rolls immediately with a splash of soy sauce, a dollop of wasabi paste if you like some heat, and pickled ginger on the side.
Unbelievably, these rolls come together with a creamy, savory filling that pairs perfectly with the cool crunch of cucumber and avocado. The texture is a delightful mix of soft rice and tender seafood, making them great for dipping or even topping with a drizzle of spicy mayo for an extra kick.
Shrimp and Crab Stuffed Shells
Just imagine this: you’re craving something cozy and impressive, but don’t want to spend all day in the kitchen. These stuffed shells are your answer, packed with sweet shrimp and lump crab in a creamy, cheesy filling that bakes up bubbly and golden.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 30 minutes
Ingredients
– A box of jumbo pasta shells (you’ll need about 24)
– A pound of raw shrimp, peeled and deveined
– 8 ounces of lump crab meat
– A 15-ounce container of ricotta cheese
– A cup of shredded mozzarella cheese
– Half a cup of grated Parmesan cheese
– One large egg
– A couple of cloves of garlic, minced
– A tablespoon of fresh parsley, chopped
– A jar (about 24 ounces) of your favorite marinara sauce
– A splash of olive oil
– Salt and black pepper
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil and cook the jumbo shells according to the package directions until al dente, about 9-11 minutes. Tip: Stir them occasionally to prevent sticking.
3. Drain the shells in a colander and rinse them briefly with cool water to stop the cooking. Set them aside.
4. While the shells cook, pat the shrimp dry with paper towels and chop them into small pieces.
5. Heat a splash of olive oil in a skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
6. Add the chopped shrimp to the skillet and cook for 2-3 minutes, stirring, until they turn pink and opaque. Remove from heat.
7. In a large mixing bowl, combine the cooked shrimp, lump crab meat, ricotta cheese, half of the mozzarella cheese, the Parmesan cheese, the egg, chopped parsley, and a pinch of salt and black pepper. Mix gently until just combined. Tip: Be careful not to overmix to keep the crab meat in nice chunks.
8. Spread about a cup of the marinara sauce in the bottom of a 9×13 inch baking dish.
9. Using a spoon or your hands, fill each cooked pasta shell with the shrimp and crab mixture. Arrange them in a single layer in the baking dish.
10. Pour the remaining marinara sauce evenly over the top of the stuffed shells.
11. Sprinkle the remaining half cup of mozzarella cheese over the sauce.
12. Cover the dish tightly with aluminum foil and bake in the preheated oven for 20 minutes.
13. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the edges are lightly golden. Tip: Let it rest for 5-10 minutes after baking so the filling sets and it’s easier to serve.
14. Done! The shells are tender, the filling is luxuriously creamy with pops of sweet seafood, and that cheesy top is irresistible. Serve them straight from the dish with a crisp green salad for a complete meal that feels fancy without the fuss.
Shrimp and Crab Chowder
Diving into a bowl of this creamy Shrimp and Crab Chowder feels like a warm hug on a chilly day. You get the sweet seafood flavors in every spoonful, and it’s surprisingly simple to whip up for a cozy meal. Let’s get cooking!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 slices of thick-cut bacon, chopped
– 1 medium yellow onion, diced
– 2 celery stalks, chopped
– 3 cloves of garlic, minced
– 3 tablespoons of all-purpose flour
– 4 cups of chicken broth
– 2 large potatoes, peeled and cubed into 1/2-inch pieces
– 1 teaspoon of Old Bay seasoning
– 1 cup of heavy cream
– 1 pound of raw shrimp, peeled and deveined
– 8 ounces of lump crab meat
– A splash of lemon juice
– A couple of tablespoons of chopped fresh parsley
– Salt and black pepper
Instructions
1. In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy, about 5-7 minutes.
2. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving the bacon fat in the pot.
3. Add the diced onion and chopped celery to the pot, sautéing in the bacon fat until softened, about 5 minutes.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook off the raw flour taste and form a roux.
6. Gradually pour in the chicken broth while whisking to prevent lumps from forming.
7. Add the cubed potatoes and Old Bay seasoning, then bring the mixture to a simmer.
8. Reduce the heat to medium-low, cover the pot, and let it cook for 15 minutes until the potatoes are fork-tender.
9. Pour in the heavy cream and stir to combine, then return the mixture to a gentle simmer.
10. Add the raw shrimp to the pot and cook for 3-4 minutes until they turn pink and opaque.
11. Gently fold in the lump crab meat and cook for 1-2 minutes just to heat through, being careful not to break up the crab too much.
12. Stir in the cooked bacon, a splash of lemon juice, and chopped parsley, then season with salt and black pepper to taste.
13. Remove the pot from the heat and let it sit for 5 minutes to allow the flavors to meld together.
So creamy and packed with tender shrimp and sweet crab, this chowder has a rich texture that’s perfect with crusty bread for dipping. Serve it up in big bowls for a comforting dinner that’ll have everyone asking for seconds!
Shrimp and Crab Tacos with Lime Crema
Savor the taste of summer any time of year with these shrimp and crab tacos. They’re a quick, flavorful meal that feels fancy but is totally doable on a busy weeknight. You’ll love the bright lime crema that ties everything together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb of medium shrimp, peeled and deveined
– 8 oz of lump crab meat
– 8 small flour tortillas
– 1/2 cup of sour cream
– The juice of 2 limes
– A couple of tablespoons of olive oil
– A teaspoon of chili powder
– A teaspoon of cumin
– A couple of cloves of garlic, minced
– A handful of fresh cilantro, chopped
– A splash of hot sauce (optional)
– Salt
Instructions
1. Pat the shrimp dry with paper towels to ensure they sear nicely instead of steaming.
2. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, the chili powder, cumin, minced garlic, and a pinch of salt.
3. Heat a large skillet over medium-high heat and add the remaining tablespoon of olive oil.
4. Add the seasoned shrimp to the hot skillet in a single layer and cook for 2-3 minutes per side, until they turn pink and opaque.
5. Transfer the cooked shrimp to a plate and gently fold in the lump crab meat to warm it through without breaking it up too much.
6. While the shrimp cooks, warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 20 seconds to keep them soft.
7. In a small bowl, whisk together the sour cream, lime juice, and a pinch of salt to make the lime crema.
8. Stir in the chopped cilantro and a splash of hot sauce if you like a little kick.
9. To assemble, divide the shrimp and crab mixture evenly among the warm tortillas.
10. Drizzle each taco generously with the lime crema.
11. Garnish with extra cilantro if desired.
Get ready for a burst of fresh, zesty flavor in every bite. The creamy lime crema perfectly balances the sweet seafood, while the warm tortillas add a comforting softness. Try serving them with a side of black beans or a simple cabbage slaw for a complete meal that’s sure to impress.
Shrimp and Crab Fritters
Remember those crispy, golden bites you can’t stop eating at parties? You’re about to make them at home. These shrimp and crab fritters are the perfect mix of sweet seafood and savory crunch, and they come together faster than you’d think.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– A couple of large eggs
– About 1/2 cup of all-purpose flour
– A splash of milk, maybe 1/4 cup
– A good pinch of baking powder, around 1 tsp
– 1/2 lb of raw shrimp, peeled and chopped small
– 1/2 lb of lump crab meat
– A small handful of chopped green onions, about 2 tbsp
– A generous squeeze of lemon juice, from half a lemon
– A couple of dashes of hot sauce, to your liking
– Enough vegetable oil for frying, to fill your pan about 1 inch deep
– Salt and pepper for seasoning
Instructions
1. Crack the eggs into a large mixing bowl and whisk them until they’re smooth and combined.
2. Add the flour, milk, and baking powder to the bowl with the eggs. Whisk everything together until you have a thick, lump-free batter. Tip: Let this batter rest for 5 minutes—it helps the fritters get extra fluffy.
3. Fold in the chopped shrimp, crab meat, green onions, lemon juice, and hot sauce. Season the mixture with a good pinch of salt and pepper, then stir gently just to combine.
4. Pour the vegetable oil into a large, heavy-bottomed skillet or Dutch oven. Heat it over medium-high heat until it reaches 350°F. Tip: Use a candy thermometer to check the temperature for perfectly crispy fritters every time.
5. Carefully drop heaping tablespoons of the batter into the hot oil. Don’t overcrowd the pan—leave space between each fritter so they cook evenly.
6. Fry the fritters for about 2-3 minutes per side, flipping once, until they’re deeply golden brown and cooked through. Tip: If they’re browning too fast, reduce the heat slightly to prevent burning.
7. Remove the fritters with a slotted spoon and transfer them to a paper towel-lined plate to drain any excess oil.
8. Repeat with the remaining batter, letting the oil return to 350°F between batches.
Perfectly crispy on the outside and tender inside, these fritters have a sweet briny flavor from the seafood with a bright kick from the lemon and hot sauce. Serve them immediately with a creamy dipping sauce or pile them on a salad for a light lunch.
Shrimp and Crab Linguine with White Wine Sauce
Picture this: you’re craving something fancy but easy enough for a weeknight. This shrimp and crab linguine with white wine sauce hits that sweet spot—it feels special but comes together in about 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- 8 ounces of dried linguine
- 1 pound of large shrimp, peeled and deveined
- 8 ounces of lump crab meat
- 4 cloves of garlic, minced
- 1/2 cup of dry white wine
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 2 tablespoons of unsalted butter
- 2 tablespoons of olive oil
- A big handful of fresh parsley, chopped
- Salt and freshly ground black pepper
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the linguine and cook according to package directions until al dente, about 9-11 minutes.
- While the pasta cooks, pat the shrimp dry with paper towels—this helps them get a nice sear.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers.
- Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque, then transfer to a plate.
- Reduce the heat to medium and melt the butter in the same skillet.
- Add the minced garlic and cook for about 1 minute until fragrant, stirring constantly so it doesn’t burn.
- Pour in the white wine, scraping up any browned bits from the bottom of the pan, and let it simmer for 2-3 minutes until reduced by half.
- Stir in the heavy cream and bring the sauce to a gentle simmer.
- Let the sauce cook for 3-4 minutes, stirring occasionally, until it thickens slightly.
- Turn off the heat and stir in the Parmesan cheese until melted and smooth.
- Gently fold in the lump crab meat and the cooked shrimp to warm through without breaking up the crab.
- Drain the cooked linguine, reserving about 1/2 cup of the pasta water.
- Add the drained pasta directly to the skillet with the sauce.
- Toss everything together, adding a splash of the reserved pasta water if the sauce seems too thick.
- Season generously with salt and black pepper, then stir in the chopped parsley.
You’ll love the creamy, briny sauce clinging to every strand of pasta. The shrimp stays juicy, and the crab adds little bursts of sweet flavor. Try serving it with a simple arugula salad and some crusty bread to soak up every last drop.
Shrimp and Crab Quiche with Herbs
Bust out your pie dish because this shrimp and crab quiche with herbs is about to become your new brunch superstar. It’s fancy enough for holiday mornings but easy enough for lazy Sundays when you want something special without the fuss. You’ll love how the seafood and creamy custard come together with fresh herbs.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– A store-bought 9-inch pie crust (or homemade if you’re feeling ambitious)
– 1/2 pound of medium shrimp, peeled and deveined
– 1/2 cup of lump crab meat
– 4 large eggs
– 1 cup of heavy cream
– A splash of whole milk (about 1/4 cup)
– A couple of tablespoons of chopped fresh parsley
– A tablespoon of chopped fresh chives
– A teaspoon of dried thyme
– 1/2 teaspoon of salt
– A pinch of black pepper
– 1 cup of shredded Gruyère cheese
– A tablespoon of butter
Instructions
1. Preheat your oven to 375°F.
2. Place the pie crust in a 9-inch pie dish and prick the bottom all over with a fork to prevent bubbling.
3. In a skillet over medium heat, melt the tablespoon of butter.
4. Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque, then remove from heat and chop them into bite-sized pieces.
5. In a large bowl, whisk together the 4 eggs, 1 cup of heavy cream, and splash of whole milk until smooth.
6. Stir in the chopped shrimp, 1/2 cup of lump crab meat, chopped parsley, chives, dried thyme, 1/2 teaspoon of salt, and pinch of black pepper.
7. Fold in 1 cup of shredded Gruyère cheese gently to avoid overmixing.
8. Pour the mixture into the prepared pie crust, spreading it evenly with a spatula.
9. Bake in the preheated oven for 40-45 minutes, until the center is set and the top is golden brown (a toothpick inserted should come out clean).
10. Let the quiche cool on a wire rack for at least 10 minutes before slicing.
Kick back and enjoy how the flaky crust gives way to a velvety, herb-infused custard packed with sweet shrimp and tender crab. Serve it warm with a simple green salad for a light lunch, or slice it cold for a picnic—it’s just as delicious either way. The Gruyère adds a nutty richness that makes every bite feel indulgent.
Summary
Feast your eyes on these 20 delicious shrimp and crab recipes! From quick weeknight dinners to impressive party dishes, this roundup has something for every seafood lover. We hope you find a new favorite to try in your kitchen. Don’t forget to leave a comment telling us which recipe you loved most and share this article on Pinterest to spread the seafood joy!
