Five Ways to Cook Gulf Shrimp (and Why They Belong in Your Kitchen Year-Round)

There’s something irresistible about shrimp on a menu. We see it, we order it. It feels like a treat—light, luscious, and just a little decadent. But here’s the truth: the same restaurant-worthy Gulf shrimp you crave out can be cooked at home, beautifully, simply, and without fuss.

At Wild for Salmon, we carry wild Gulf shrimp from Louisiana waters all year long—straight from the Gulf Coast, where flavor runs deep. These shrimp are plump, briny, and full of character, making them one of the most versatile proteins in your kitchen.

Whether roasted with citrus, served chilled with cocktail sauce, or folded into a stew, Gulf shrimp has the ability to transform any meal into a celebration. Below, five of our favorite ways to cook shrimp at home.

1. Shrimp Cocktail (Cold & Classic)

Nothing feels quite as timeless as a shrimp cocktail. It’s the little black dress of appetizers—elegant in summer, indulgent in winter. Poached gently with aromatics and chilled until sweet and firm, Gulf shrimp are paired with a tangy cocktail sauce kissed with horseradish and citrus.

Ingredients

• 2 lbs large Gulf shrimp, shell on, thawed

• 2 tbsp kosher salt

• 2 qt water

• 2 celery stalks, diced

• 1 medium yellow onion, diced

• 3 garlic cloves, smashed

• 1 (2-inch) piece fresh ginger, sliced

• 2 sprigs flat-leaf parsley

• Juice of 1 fresh lemon

Cocktail Sauce

• ½ cup ketchup

• ½ cup chili sauce

• 2 tbsp horseradish (or more to taste)

• 1 tbsp lemon juice

• Salt + freshly ground black pepper

Directions

1. In a medium pot, combine water, salt, celery, onion, garlic, parsley, ginger, and lemon juice. Bring to a gentle simmer.

2. Add shrimp and cook until they reach 170°F and turn pink — about 3–4 minutes. Do not boil.

3. Remove shrimp with a slotted spoon, place in a zip bag or container, and submerge in an ice bath until chilled (≈ 30 minutes). Peel and devein.

4. For the sauce, whisk together ketchup, chili sauce, horseradish, and lemon juice. Season to taste.

5. Serve shrimp cold with cocktail sauce.

2. Roasted Shrimp Salad with Citrus + Avocado

Here’s the kind of salad that doesn’t leave you hungry: roasted Gulf shrimp tossed with tangerine zest, capers, dill, and creamy avocado. A sun-drenched plate, equally at home for lunch on the patio or a weeknight dinner that needs brightness.

Ingredients

• 2 lbs White Gulf shrimp, peeled + deveined

• 1 tbsp olive oil

• Kosher salt + black pepper

• 1 cup good mayonnaise

• Zest of 2 oranges

• 2 tbsp freshly squeezed orange juice

• 1 tbsp white wine vinegar

• ¼ cup fresh dill, minced

• 2 tbsp capers, drained

• 2 tbsp finely diced red onion

• 1 avocado, diced

• 1 large tomato, seeded + diced

Directions

1. Preheat oven to 400°F. Toss shrimp with olive oil, salt, and pepper. Spread on a sheet pan. Roast 6–8 minutes until pink and firm. Cool slightly.

2. In a large bowl, whisk together mayonnaise, orange zest, orange juice, vinegar, salt, and pepper.

3. Add shrimp, dill, capers, onion, avocado, and tomato. Toss well. Chill 30 minutes before serving.

3. Gulf Shrimp with Lemon + Garlic

If Gulf shrimp had a love language, this would be it. Sautéed in butter, kissed with garlic, finished with lemon. A quick marinade, a splash of dry vermouth, and toasted almonds make it a dish worthy of any restaurant.

Ingredients

• 2 lbs Brown Gulf shrimp, peeled + deveined

• ⅔ cup olive oil

• ½ cup lemon juice

• ½ tsp salt

• ⅛ tsp black pepper

• 3 tbsp butter

• 1 clove garlic, sliced

• ½–1 cup blanched slivered almonds

• Dash of Tabasco sauce

• ½ cup dry vermouth (or white wine / broth + lemon)

• 1 tbsp chopped green onion tops

Directions

1. In a bowl, whisk olive oil, lemon juice, salt, and pepper. Marinate shrimp 1 hour.

2. Melt butter in a skillet. Add garlic slices, then shrimp. Cook until pink, 2–3 minutes. Remove shrimp to a warm platter.

3. In the same pan, toast almonds until golden. Add reserved marinade, Tabasco, and vermouth. Bring to a boil, stirring.

4. Pour sauce over shrimp and finish with green onion tops. Serve with rice or grains.

4. Simple Shrimp Salad (Fast & Family-Friendly)

Shrimp doesn’t always have to be dressed up. Sometimes, it just wants to be tossed with crisp celery, eggs, a little mayo, and eaten cold. Seafood’s answer to a Cobb salad—fast, flexible, and family-friendly.

Ingredients

• 1 lb large Gulf shrimp, peeled + deveined

• 1 cup chopped celery

• 1 large carrot, shredded

• ½ cup chopped onion

• 2 hard-cooked eggs, chopped

• ¾ cup mayonnaise

• Salt + pepper to taste

• Fresh lemon juice (for boiling water)

Directions

1. Bring a medium pot of salted water with a squeeze of lemon juice to a boil. Add shrimp and cook until just pink, about 2 minutes. Drain and cool in an ice bath.

2. In a large bowl, combine shrimp, celery, carrot, onion, eggs, and mayonnaise.

3. Season with salt and pepper. Chill until ready to serve.

5. Gulf Coast Seafood Stew

This one is a love letter to the South. A Gulf Coast seafood stew brimming with shrimp, andouille sausage, peppers, potatoes, thyme, and a splash of beer. Bold, hearty, and deeply satisfying.

Ingredients

• 1½ lbs unpeeled Brown Gulf shrimp

• 2 qt chicken broth

• 12 oz andouille sausage, sliced

• 1 poblano pepper, chopped

• 1 green bell pepper, chopped

• 1 large sweet onion, chopped

• 2 celery stalks, chopped

• 1 tbsp canola oil

• 3 garlic cloves, minced

• 1 lb small red potatoes, halved

• 1 (12-oz) bottle beer

• 1 tbsp fresh thyme leaves

• 2 bay leaves

• 2 tsp Creole seasoning

• 1½ lbs firm white fish (pollock, rockfish, catfish, or grouper), cubed

• 1 lb cooked crawfish tails (optional)

• Kosher salt + pepper

Directions

1. Peel shrimp, reserving shells. In a saucepan, simmer shells with celery ends + onion peel in chicken broth for 30 minutes to build a rich stock. Strain and set aside.

2. In a Dutch oven, brown sausage 7–8 minutes. Remove.

3. In same pot, sauté onion, celery, and peppers in oil until tender. Add garlic, cook 1 minute.

4. Stir in potatoes, beer, thyme, bay leaves, Creole seasoning, and sausage. Pour in strained shrimp broth. Simmer 20 minutes until potatoes are tender.

5. Add fish and cook 2–3 minutes until opaque. Add shrimp and crawfish; cook 2–3 minutes until shrimp turn pink.

6. Season with salt and pepper. Serve hot with crusty bread.

Why Cook with Gulf Shrimp?

• Sustainably Wild-Caught – Every shrimp comes from the Gulf of Louisiana, caught with respect for the ecosystem.

• Pure + Natural Flavor – Brown Gulf shrimp bring a rich, iodine-forward taste; White Gulf shrimp are mild and sweet. Both shine.

• Versatility – Roast, sauté, chill, stew. There’s no wrong way.

• Convenience – Shipped frozen, cleaned, and ready for whatever recipe calls.

Available in resealable one-pound bags:

• White Gulf Shrimp – peeled + deveined, smaller and quick-cooking.

• Brown Gulf Shrimp 26/30 – mid-sized, great for sautés and salads.

• Brown Gulf Shrimp 16/20 – large, ideal for shrimp cocktail or center-of-plate dishes.

The Takeaway

Cooking shrimp at home should feel joyful, not intimidating. With Wild for Salmon’s Gulf shrimp, you’re starting with the best—wild, sustainable, deeply flavorful. Whether it’s a cold shrimp cocktail, a bright citrus salad, or a hearty coastal stew, these recipes prove that wild Gulf shrimp is endlessly versatile, and always worth celebrating.