20 Delicious Bubba Gumps Recipes for Seafood Lovers

Dive into the delicious world of seafood with our roundup of 20 Delicious Bubba Gumps Recipes for Seafood Lovers! Whether you’re craving quick weeknight dinners, seasonal favorites, or just some good old-fashioned comfort food, we’ve got a dish to make your taste buds sing. Perfect for home cooks across North America, these recipes are sure to inspire your next seafood feast. Keep reading to discover your new favorite dish!

Shrimp Gumbo

Dive into the heart of Southern cooking with this classic Shrimp Gumbo, a rich and flavorful dish that’s sure to warm you up from the inside out.

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 lb shrimp, peeled and deveined
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp chopped fresh parsley
• Cooked white rice, for serving

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Gradually whisk in the flour to make a roux, stirring constantly for about 20 minutes until it turns a deep brown color.
2. Add the onion, green bell pepper, and celery to the pot. Cook for 5 minutes until the vegetables soften. Stir in the garlic and cook for another minute.
3. Pour in the chicken broth and diced tomatoes, stirring to combine. Add the salt, black pepper, cayenne pepper, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer for 30 minutes.
4. Add the shrimp to the pot and cook for 5 minutes until they turn pink and opaque. Remove the bay leaf and stir in the chopped parsley.
5. Serve the gumbo hot over cooked white rice.

The magic of this gumbo lies in the deep, nutty flavor of the roux, which forms the soul of the dish, pairing perfectly with the tender shrimp and vibrant vegetables.

Tip: For an extra layer of flavor, try adding a splash of hot sauce or a pinch of filé powder to your bowl before serving.

Fried Shrimp Po’ Boy

Get ready to dive into the crispy, juicy world of a classic Fried Shrimp Po’ Boy, a sandwich that’s as fun to make as it is to eat.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp cayenne pepper
• Vegetable oil, for frying
• 4 French bread rolls, split
• 1/2 cup mayonnaise
• 1 tbsp hot sauce
• 1 cup shredded lettuce
• 1 large tomato, sliced

Instructions

1. In a bowl, soak the shrimp in buttermilk for 15 minutes.
2. In another bowl, mix flour, cornmeal, paprika, garlic powder, salt, and cayenne pepper.
3. Heat vegetable oil in a deep fryer or large skillet to 375°F.
4. Dredge each shrimp in the flour mixture, shaking off excess, then fry in batches for 2-3 minutes until golden and crispy. Drain on paper towels.
5. Mix mayonnaise and hot sauce; spread on the rolls. Layer with lettuce, tomato, and fried shrimp.

The magic of this Po’ Boy lies in the contrast between the crunchy shrimp and the soft, pillowy bread, with a spicy mayo that ties it all together.

Tip: For an extra crunch, double-dip the shrimp in the flour mixture before frying.

Grilled Shrimp Skewers

Nothing says summer like the sizzle of shrimp hitting the grill, and these skewers are a breeze to pull together for any backyard bash.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a large bowl, combine the shrimp with 2 tablespoons olive oil, 2 cloves minced garlic, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until the shrimp are evenly coated.
3. Thread the shrimp onto skewers, leaving a little space between each to ensure even cooking.
4. Grill the skewers for 2 to 3 minutes per side, or until the shrimp are pink and opaque.
5. Remove from the grill and drizzle with 1 tablespoon lemon juice and sprinkle with 1 tablespoon chopped fresh parsley before serving.

The smoky paprika and fresh lemon juice create a vibrant flavor that’s perfectly balanced, making these skewers a standout at any cookout.

Tip: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

Shrimp and Grits

There’s nothing quite like the comforting embrace of creamy grits paired with succulent shrimp, a classic Southern dish that’s sure to warm your soul.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 teaspoon salt
• 2 tablespoons unsalted butter
• 1 cup shredded sharp cheddar cheese
• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 2 green onions, thinly sliced

Instructions

1. In a medium saucepan, bring water to a boil. Stir in grits and salt. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until thickened.
2. Remove grits from heat. Stir in butter and cheddar cheese until melted and smooth. Cover and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add shrimp, garlic, smoked paprika, and cayenne pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque.
4. Divide grits among bowls. Top with shrimp and garnish with green onions.

The magic of this dish lies in the smoky paprika and cayenne pepper, which give the shrimp a bold kick that contrasts beautifully with the creamy, cheesy grits.

Tip: For an extra layer of flavor, cook the shrimp in a bit of bacon grease instead of olive oil.

Cajun Shrimp Pasta

Spice up your dinner routine with this creamy Cajun Shrimp Pasta, a dish that’s bursting with flavor and ready in just 30 minutes.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Cook the linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the shrimp, 1 tbsp Cajun seasoning, 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 2-3 minutes per side until the shrimp are pink and opaque. Remove from the skillet and set aside.
3. In the same skillet, heat the remaining 1 tbsp olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.
4. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until the sauce is smooth and creamy.
5. Return the cooked shrimp and linguine to the skillet. Toss everything together until well coated in the sauce. Cook for an additional 2 minutes to heat through.
6. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the Cajun seasoning’s bold spices melding with the creamy Parmesan sauce, creating a pasta that’s irresistibly rich and flavorful.

Tip: For an extra kick, add a pinch of red pepper flakes to the sauce with the garlic.

Shrimp Scampi

Nothing beats the classic combination of garlic, butter, and shrimp in this quick and elegant Shrimp Scampi that’s perfect for a weeknight dinner or entertaining guests.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup dry white wine
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 8 ounces linguine, cooked according to package directions

Instructions

1. In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Add the garlic and red pepper flakes, cooking for 1 minute until fragrant.
2. Add the shrimp to the skillet, seasoning with salt and black pepper. Cook for 2-3 minutes per side until the shrimp are pink and opaque.
3. Remove the shrimp from the skillet and set aside. To the same skillet, add the white wine and lemon juice, bringing to a simmer for 2 minutes.
4. Stir in the remaining 1 tablespoon of butter until melted. Return the shrimp to the skillet, tossing to coat in the sauce. Sprinkle with fresh parsley.
5. Serve the shrimp scampi over cooked linguine, drizzling with any remaining sauce from the skillet.

The magic of this dish lies in the balance of tangy lemon and rich butter, creating a sauce that’s irresistibly good. The quick cooking time ensures the shrimp stay tender and juicy.

Tip: For an extra burst of flavor, zest a little lemon over the finished dish before serving.

Shrimp Etouffee

Dive into the heart of Cajun cuisine with this Shrimp Etouffee, a rich and flavorful dish that’s sure to warm your soul.

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 2 cups shrimp stock
• 1 lb medium shrimp, peeled and deveined
• 2 tsp Cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped green onions
• 2 tbsp chopped fresh parsley
• Cooked white rice, for serving

Instructions

1. Melt the butter in a large pot over medium heat. Stir in the flour to make a roux, cooking and stirring constantly for about 10 minutes until it turns a deep golden brown.
2. Add the onion, green bell pepper, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the garlic and cook for 1 minute more.
3. Pour in the diced tomatoes and shrimp stock, stirring to combine. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
4. Season the shrimp with Cajun seasoning, salt, and black pepper. Add the shrimp to the pot and cook for 5 minutes, or until they turn pink and opaque.
5. Stir in the green onions and parsley. Serve the etouffee hot over cooked white rice.

The magic of this Shrimp Etouffee lies in its velvety roux-based sauce, which perfectly coats the succulent shrimp and tender vegetables.

Tip: For an extra depth of flavor, use homemade shrimp stock made from shrimp shells simmered with water, onion, and bay leaves.

Shrimp Tacos

These shrimp tacos are a breeze to make and packed with vibrant flavors that’ll transport you straight to the coast with every bite.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 8 small corn tortillas
• 1 cup shredded purple cabbage
• 1/2 cup diced avocado
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. In a bowl, toss the shrimp with 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, and 1/4 tsp salt until evenly coated.
2. Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque.
3. Warm the corn tortillas in a dry skillet or microwave for about 30 seconds until pliable.
4. Assemble the tacos by dividing the shrimp among the tortillas, then topping with shredded purple cabbage, diced avocado, and chopped cilantro.
5. Serve with lime wedges on the side for squeezing over the tacos.

The crunch of the cabbage paired with the creamy avocado and zesty lime creates a symphony of textures and flavors that’s irresistibly fresh.

Tip: For an extra kick, drizzle with a spicy mayo made by mixing 1/4 cup mayo with 1 tbsp hot sauce.

Shrimp Alfredo

Dive into the creamy, dreamy world of Shrimp Alfredo, where succulent shrimp meets rich, velvety sauce for a dish that’s as indulgent as it is easy to make.

Ingredients

• 8 oz fettuccine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove shrimp from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
4. Pour in the heavy cream, and bring to a gentle simmer. Stir in the Parmesan cheese, salt, and black pepper, and continue to simmer for 2-3 minutes until the sauce thickens slightly.
5. Return the shrimp to the skillet, add the cooked fettuccine, and toss everything together until well coated in the sauce. Cook for an additional 1-2 minutes to heat through.
6. Sprinkle with chopped fresh parsley before serving.

The magic of this Shrimp Alfredo lies in the quick-cooking shrimp and the sauce’s luxurious texture, making it a weeknight dinner that feels anything but ordinary.

Tip: For an extra touch of elegance, serve with a sprinkle of red pepper flakes or a squeeze of lemon juice to brighten the flavors.

Shrimp Fried Rice

Whip up this quick and flavorful Shrimp Fried Rice for a satisfying meal that’s ready in under 30 minutes!

Ingredients

• 2 cups cooked white rice, chilled
• 1/2 lb medium shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 2 eggs, lightly beaten
• 1/2 cup frozen peas and carrots, thawed
• 2 green onions, thinly sliced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes until pink. Remove and set aside.
2. In the same skillet, add the remaining 1 tbsp vegetable oil. Pour in the beaten eggs and scramble until fully cooked. Break into small pieces with a spatula.
3. Add the chilled rice, peas and carrots, and green onions to the skillet. Stir-fry for 3-4 minutes until the rice is heated through.
4. Return the shrimp to the skillet. Add soy sauce, sesame oil, garlic powder, salt, and pepper. Stir-fry for another 2 minutes until everything is well combined and heated through.

The secret to this dish’s irresistible texture? Using chilled rice ensures each grain stays separate and gets perfectly crispy in the skillet.

Tip: For an extra kick, drizzle with sriracha or sprinkle with red pepper flakes before serving.

Shrimp Cocktail

Nothing says ‘special occasion’ quite like a classic Shrimp Cocktail, and this version is as straightforward as it is impressive.

Ingredients

• 1 lb large shrimp, peeled and deveined with tails on
• 1/2 cup ketchup
• 2 tbsp prepared horseradish
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1/2 tsp hot sauce
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 lemon, cut into wedges for serving
• Fresh parsley, chopped for garnish

Instructions

1. Bring a large pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Drain and immediately plunge into ice water to stop the cooking process. Drain again and pat dry.
2. In a small bowl, whisk together the ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, salt, and black pepper to make the cocktail sauce.
3. Arrange the chilled shrimp on a serving platter with the lemon wedges. Serve the cocktail sauce on the side, garnished with fresh parsley.

The secret to this shrimp cocktail’s standout flavor is the balance of tangy, spicy, and sweet in the homemade sauce—far superior to any store-bought version.

Tip: For an extra touch of elegance, serve the shrimp hanging from the rim of a martini glass with the cocktail sauce at the bottom.

Shrimp Bisque

Warm up your evening with this creamy Shrimp Bisque, a luxurious soup that’s surprisingly simple to make at home.

Ingredients

• 1 pound medium shrimp, peeled and deveined (reserve shells)
• 4 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups seafood stock
• 1 cup heavy cream
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, melt the butter over medium heat. Add the shrimp shells and cook, stirring frequently, until they turn pink and fragrant, about 5 minutes.
2. Add the onion and garlic to the pot, cooking until soft, about 3 minutes. Stir in the flour to create a roux, cooking for another 2 minutes.
3. Slowly whisk in the seafood stock, ensuring no lumps remain. Bring to a simmer, then add the reserved shrimp, tomato paste, paprika, and cayenne pepper. Cook until the shrimp are pink and cooked through, about 5 minutes.
4. Remove the shrimp and shells from the pot. Puree the soup in batches until smooth, then return to the pot. Stir in the heavy cream and season with salt and black pepper to taste. Simmer for an additional 5 minutes.
5. Serve hot, garnished with fresh parsley and the cooked shrimp.

The secret to this bisque’s depth of flavor? Simmering the shrimp shells in the broth for an extra seafood punch.

Tip: For a smoother texture, strain the soup after pureeing to remove any remaining shell bits.

Shrimp Quesadillas

These Shrimp Quesadillas are a quick, flavorful twist on the classic, packed with juicy shrimp and melted cheese for a satisfying meal any day of the week.

Ingredients

• 1 tablespoon olive oil
• 1 pound medium shrimp, peeled and deveined
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium heat. Add shrimp, chili powder, cumin, and salt. Cook for 2-3 minutes per side until shrimp are pink and opaque. Remove from skillet and set aside.
2. Wipe the skillet clean and place one tortilla in the skillet over medium heat. Sprinkle 1/2 cup of Monterey Jack cheese evenly over the tortilla, then top with half of the cooked shrimp, 1/4 cup of diced red bell pepper, and 2 tablespoons of chopped cilantro.
3. Top with another tortilla and press down gently. Cook for 2-3 minutes until the bottom is golden and the cheese begins to melt. Carefully flip the quesadilla and cook for another 2-3 minutes until the other side is golden and the cheese is fully melted.
4. Repeat with the remaining tortillas and ingredients. Cut each quesadilla into wedges and serve with lime wedges on the side.

The combination of spicy shrimp and creamy Monterey Jack cheese creates a mouthwatering contrast that’s hard to resist, while the fresh lime adds a bright finish.

Tip: For an extra crunch, add a handful of thinly sliced cabbage to the quesadilla before cooking.

Shrimp Stir Fry

Whip up this vibrant Shrimp Stir Fry in just 20 minutes for a quick, flavorful dinner that’s sure to impress.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 cup snap peas
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• Salt to taste

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side until pink. Remove and set aside.
2. In the same skillet, add the red bell pepper and snap peas. Stir-fry for 3 minutes until slightly tender.
3. Add 2 cloves minced garlic, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp grated ginger, and 1/2 tsp red pepper flakes to the skillet. Stir to combine and cook for 1 minute until fragrant.
4. Return the shrimp to the skillet. Toss everything together and cook for another 2 minutes until heated through. Season with salt to taste.

The honey and ginger create a sweet-spicy glaze that clings beautifully to the shrimp and veggies, making every bite irresistible.

Tip: For an extra crunch, sprinkle with sesame seeds before serving.

Shrimp Salad

This Shrimp Salad is a refreshing, protein-packed dish that’s perfect for a light lunch or a summer picnic. It’s quick to assemble and bursting with flavors that will delight your taste buds.

Ingredients

• 1 lb cooked shrimp, peeled and deveined
• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup diced celery
• 1/4 cup chopped fresh dill
• 1/4 cup diced red onion

Instructions

1. In a large bowl, combine the mayonnaise, lemon juice, salt, and black pepper. Whisk until smooth.
2. Add the shrimp, celery, dill, and red onion to the bowl. Gently toss until all ingredients are evenly coated with the dressing.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
4. Serve chilled, garnished with additional dill if desired.

The crisp celery and fresh dill add a delightful crunch and brightness to this shrimp salad, making it a standout dish that’s as pleasing to the palate as it is to the eye.

Tip: For an extra zing, add a pinch of cayenne pepper to the dressing before mixing.

Shrimp Ceviche

Nothing says summer like a refreshing bowl of shrimp ceviche, perfect for those warm evenings when you crave something light yet flavorful.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1/2 cup fresh lime juice
• 1/2 cup fresh lemon juice
• 1/2 red onion, finely diced
• 1 medium tomato, seeded and diced
• 1 jalapeño, seeded and minced
• 1/4 cup chopped cilantro
• 1 avocado, diced
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large bowl, combine the shrimp, lime juice, and lemon juice. Ensure the shrimp are fully submerged. Cover and refrigerate for 30 minutes, or until the shrimp are pink and opaque.
2. Drain the shrimp, reserving 2 tablespoons of the citrus marinade.
3. In the same bowl, mix the shrimp with the red onion, tomato, jalapeño, cilantro, avocado, salt, and black pepper. Add the reserved marinade and gently toss to combine.
4. Serve immediately or chill for up to an hour to let the flavors meld.

The magic of this ceviche lies in the balance of tangy citrus and creamy avocado, creating a dish that’s as vibrant in flavor as it is in color.

Tip: For an extra kick, leave the seeds in the jalapeño or add a dash of hot sauce before serving.

Shrimp Fettuccine

Dive into the creamy, garlicky goodness of this Shrimp Fettuccine, a dish that promises to transport your taste buds straight to the Italian coastline with every forkful.

Ingredients

• 8 oz fettuccine pasta
• 1 lb large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil and 1 tbsp of butter over medium heat. Add the shrimp, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Cook for 2-3 minutes per side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of butter and minced garlic. Sauté for 1 minute until fragrant.
4. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until the sauce is smooth and slightly thickened.
5. Return the cooked fettuccine and shrimp to the skillet. Toss everything together until well coated in the sauce. Garnish with fresh parsley before serving.

The magic of this dish lies in the perfect balance of spicy, creamy, and garlicky flavors, all hugged by perfectly al dente pasta.

Tip: For an extra touch of luxury, sprinkle a little more Parmesan on top right before serving.

Shrimp Burgers

These Shrimp Burgers are a delightful twist on the classic, offering a light yet flavorful bite that’s perfect for summer cookouts or a quick weeknight dinner.

Ingredients

• 1 pound raw shrimp, peeled and deveined
• 1/4 cup mayonnaise
• 1 large egg
• 1/2 cup panko breadcrumbs
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 4 hamburger buns, toasted
• Lettuce and sliced tomato, for serving

Instructions

1. In a food processor, pulse the shrimp until coarsely chopped. Transfer to a large bowl.
2. Add the mayonnaise, egg, panko breadcrumbs, parsley, lemon juice, Old Bay seasoning, salt, and black pepper to the shrimp. Mix until well combined.
3. Form the mixture into 4 equal patties, about 1/2 inch thick.
4. Heat the olive oil in a large skillet over medium heat. Cook the shrimp patties for 3-4 minutes per side, until golden brown and cooked through.
5. Serve the shrimp burgers on toasted buns with lettuce and tomato.

The secret to these burgers is the combination of Old Bay and fresh parsley, which brings a bright, seafood-friendly flavor to every bite.

Tip: For an extra crunch, try adding a handful of finely chopped celery to the shrimp mixture before forming the patties.

Shrimp Stuffed Mushrooms

These Shrimp Stuffed Mushrooms are a bite-sized delight, combining the earthy flavors of mushrooms with the sweet, succulent taste of shrimp, perfect for your next appetizer spread.

Ingredients

• 24 large white mushrooms, stems removed
• 1/2 pound shrimp, peeled, deveined, and finely chopped
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. In a bowl, mix the chopped shrimp, breadcrumbs, Parmesan cheese, minced garlic, olive oil, lemon juice, salt, black pepper, and paprika until well combined.
3. Spoon the shrimp mixture into the mushroom caps, pressing gently to fill each one.
4. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the shrimp is cooked through and the tops are golden.

The magic of this recipe lies in the contrast between the juicy shrimp filling and the tender mushroom base, creating a perfect bite every time.

Tip: For an extra crunch, sprinkle a little more breadcrumbs on top before baking.

Shrimp and Corn Chowder

Warm up your evenings with this creamy Shrimp and Corn Chowder, a comforting bowl that’s bursting with sweet corn and succulent shrimp.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups fresh or frozen corn kernels
• 1 pound medium shrimp, peeled and deveined
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons chopped fresh parsley

Instructions

1. In a large pot, melt the 2 tablespoons of unsalted butter over medium heat. Add the diced onion, minced garlic, and diced red bell pepper. Cook for 5 minutes until softened.
2. Stir in the 2 tablespoons of all-purpose flour and cook for 1 minute to remove the raw flour taste.
3. Gradually whisk in the 4 cups of chicken broth until smooth. Add the corn, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of cayenne pepper. Bring to a simmer and cook for 10 minutes.
4. Add the shrimp and 1 cup of heavy cream. Simmer for another 5 minutes until the shrimp are pink and cooked through.
5. Garnish with 2 tablespoons of chopped fresh parsley before serving.

The magic of this chowder lies in the balance of sweetness from the corn and the slight heat from the cayenne, making every spoonful a delightful surprise.

Tip: For an extra smoky flavor, try grilling the corn before adding it to the chowder.

Conclusion

We hope this roundup of 20 Delicious Bubba Gump’s Recipes has inspired your next seafood feast! Each dish brings a taste of the ocean to your table, perfect for sharing with family and friends. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!