Recipe for leftover boiled shrimp

Here are some recipe ideas to use up leftover shrimp boil ingredients. 

1. Shrimp Boil Pasta Salad: 

Cook your favorite pasta and mix it with chopped leftover shrimp, potatoes, corn, sausage, and vegetables from the shrimp boil. Make a dressing with olive oil, lemon juice, Dijon mustard, and honey and add it to the pasta salad.

Ingredients:

– 1 pound of pasta (penne or fusilli)

– 2 cups of cooked shrimp, peeled and deveined

– 2 cups of cooked corn

– 1 1/2 cups of diced boiled potatoes

– 1/2 cup of diced red onions

– 1/2 cup of diced bell pepper (any color)

– 1/2 cup of chopped fresh parsley

– Juice of 1 lemon

– 1/4 cup of olive oil

– 1 teaspoon of Dijon mustard

– Salt and pepper to taste

Instructions:

1. Cook the pasta according to the package instructions until it’s al dente. Drain it and rinse it under cold water.

2. In a large mixing bowl, add the cooked pasta, shrimp, corn, potatoes, red onions, bell pepper, and parsley.

3. In a separate mixing bowl, whisk together the lemon juice, olive oil, Dijon mustard, and salt and pepper to make the dressing.

4. Pour the dressing over the pasta salad and toss everything together until it’s evenly coated.

5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

6. Serve the shrimp boil pasta salad cold and enjoy!

2. Seafood Gumbo: 

Sauté onion, celery, bell pepper in a pot. Add cooked sausage, leftover shrimp, corn, and potatoes from the shrimp boil with canned tomatoes, chicken broth, and Cajun seasoning. Let it simmer and serve hot.

Ingredients:

– 1/2 cup vegetable oil

– 1/2 cup all-purpose flour

– 1 large onion, diced

– 1 green bell pepper, diced

– 2 celery stalks, diced

– 4 garlic cloves, minced

– 4 cups chicken or seafood stock

– 2 cups chopped tomatoes, fresh or canned

– 1 tablespoon Worcestershire sauce

– 1 teaspoon dried thyme

– 1 teaspoon smoked paprika

– 1 bay leaf

– Salt and pepper to taste

– 1 pound shrimp, peeled and deveined

– 1 pound crabmeat

– 1/2 pound smoked sausage, sliced

– Cooked white rice, for serving

– Chopped fresh parsley, for garnish

Instructions:

1. Heat the vegetable oil in a large Dutch oven over medium heat.

2. Whisk in the all-purpose flour to make a roux, stirring constantly until dark brown, about 15 minutes.

3. Add the diced onion, bell pepper, celery, and minced garlic to the pot and cook until the vegetables are tender, about 10 minutes.

4. Add the chicken or seafood stock, chopped tomatoes, Worcestershire sauce, dried thyme, smoked paprika, bay leaf, salt, and pepper and bring to a boil.

5. Reduce the heat to medium-low and let the gumbo simmer for about 30 minutes or until the vegetables are soft and the flavors have melded together.

6. Add the shrimp, crabmeat, and smoked sausage to the pot and cook for another 10 minutes or until the shrimp are pink and cooked through.

7. Taste the gumbo and adjust the salt and pepper as needed.

8. Serve the seafood gumbo over cooked white rice and garnish with chopped fresh parsley.

3. Cajun Fried Rice:

Cook rice and let it cool. Heat a frying pan, add chopped onion and garlic, and sauté for a few minutes. Add diced sausage, shrimp, corn, and potatoes, let them cook together for a few minutes. Add cooked rice to the pan and sprinkle with Cajun seasoning. Stir well and serve.

Ingredients:

– 1 cup of uncooked rice

– 2 tablespoons of vegetable oil

– 1 onion, chopped

– 2 celery stalks, chopped

– 1 green bell pepper, chopped

– 2 cloves of garlic, minced

– 1 teaspoon of paprika

– 2 teaspoons of Cajun seasoning

– 1/2 teaspoon of dried thyme

– 1/2 teaspoon of dried oregano

– 1/4 teaspoon of cayenne pepper

– Salt and black pepper, to taste

– 1/2 pound of cooked shrimp

– 1/2 pound of cooked andouille sausage, sliced

– 2 green onions, chopped

– Lemon wedges, for garnish

Instructions:

1. Cook the rice according to package instructions and set aside.

2. In a large frying pan or wok, heat the vegetable oil over medium-high heat.

3. Add the chopped onion, celery, and green bell pepper to the pan and cook until the vegetables are tender, about 5-7 minutes.

4. Add the minced garlic, paprika, Cajun seasoning, dried thyme, dried oregano, cayenne pepper, salt and black pepper to the pan. Stir until the vegetables are coated in the seasonings.

5. Add the cooked shrimp and sliced andouille sausage to the pan and cook until heated through, about 2-3 minutes.

6. Add the cooked rice to the pan and stir until it is well combined with the shrimp and sausage mixture.

7. Cook for another 2-3 minutes, until the rice is heated through.

8. Garnish with chopped green onions and lemon wedges.

9. Serve the Cajun fried rice hot and enjoy!

4. Shrimp Boil Tacos: 

Grill or heat tortillas and add leftover shrimp, potatoes, corn, sausage, and vegetables from the shrimp boil. Add guacamole, salsa, and fresh cilantro as toppings.

Ingredients:

– 1/2 pound of cooked shrimp, peeled and deveined

– 1 tablespoon of Cajun seasoning

– 1/4 teaspoon of garlic powder

– Pinch of salt

– 8 tortillas

– 1 cup of cooked corn kernels

– 1 cup of sliced cabbage

– 1/2 cup of diced tomatoes

– 1/4 cup of diced red onion

– 1 jalapeño, seeded and diced

– 1/4 cup of chopped fresh cilantro

– 1/4 cup of mayonnaise

– 1 lime, juiced

Instructions:

1. In a bowl, combine the cooked shrimp, Cajun seasoning, garlic powder, and salt. Stir until the shrimp is evenly coated in the seasoning.

2. Heat the tortillas over an open flame or in a dry frying pan until lightly charred and warm. Cover with a clean tea towel to keep them warm.

3. In a separate bowl, combine the cooked corn, sliced cabbage, diced tomatoes, red onion, jalapeño, and chopped cilantro.

4. In a small bowl, whisk together the mayonnaise and lime juice.

5. To assemble the tacos, place a few spoonfuls of the corn and cabbage mixture onto a tortilla. Top with a few cooked shrimp.

6. Drizzle the lime mayonnaise over the shrimp and vegetables.

7. Repeat with the remaining tortillas, shrimp, and vegetables.

8. Serve the shrimp boil tacos immediately and enjoy!

5. Shrimp Boil Chowder: 

In a pot, cook bacon until crispy. Add chopped onion, celery, and garlic and sauté until tender. Add leftover shrimp, potatoes, corn, sausage, chicken broth, and cream. Let it simmer until everything is heated through and the chowder is thickened. Season with salt, pepper, and Cajun seasoning to taste.

Ingredients:

– 1 pound of cooked shrimp, peeled and deveined

– 1 tablespoon of butter

– 1 onion, diced

– 2 cloves of garlic, minced

– 2 tablespoons of all-purpose flour

– 2 cups of chicken broth

– 2 cups of diced potatoes

– 1 cup of corn kernels

– 1/2 cup of diced celery

– 1/2 cup of diced red pepper

– 1/4 cup of chopped fresh parsley

– 1 teaspoon of Cajun seasoning

– 1/4 teaspoon of black pepper

– 1/2 cup of heavy cream

– Salt, to taste

Instructions:

1. Add the butter to a large pot or Dutch oven over medium heat. Add the diced onions and minced garlic. Sauté until the onions are soft and translucent, about 5-7 minutes.

2. Add the all-purpose flour to the pot and stir constantly until the flour is fully incorporated.

3. Slowly pour in the chicken broth while stirring constantly. Bring the mixture to a boil.

4. Add the diced potatoes, corn kernels, diced celery, diced red pepper, chopped parsley, Cajun seasoning, and black pepper to the pot. Stir until everything is well combined.

5. Reduce the heat to medium-low and let the mixture simmer until the potatoes are fully cooked, about 20-25 minutes.

6. Add the cooked shrimp and heavy cream to the pot. Stir until everything is well combined.

7. Continue to cook the shrimp boil chowder until heated through and the flavors have melded together, about 10-15 minutes.

8. Taste the chowder and add salt to your preferred taste.

9. Ladle the shrimp boil chowder into bowls and serve hot with crusty bread on the side. 

Enjoy!

These are the best recipe ideas for leftover boiled shrimp. This is answer of what to do with leftover shrimp boil.