Shrimp Fried Rice
Sauté shrimp, chopped fresh ginger, and scallions in canola oil; add grated carrots, frozen peas, leftover cooked rice, and teriyaki sauce and cook until heated through.
Shrimp Po’ Boy
Coat shrimp with beaten egg, then a mixture of half cornmeal and half flour; pan-fry until golden. Serve on a split baguette with mayonnaise, mustard, pickle relish, and shredded lettuce.
Toss shrimp with olive oil, minced shallot, and chopped parsley in a baking dish. Sprinkle with panko bread crumbs, drizzle with melted butter, and bake at 400° F until cooked through and golden brown. Serve with rice.