Shrimp dishes

is a Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep-fried. Tempura originated in the 16th century, when Portuguese Jesuits brought the Western-style cooking method of coating foods with flour and frying, via Nanban trade.

fermented condiment

Moqueca ( or depending on the dialect, also spelled muqueca) is a Brazilian seafood stew. Moqueca is typically made with shrimp or fish in a base of tomatoes, onions, garlic, lime, and coriander. Some recipes include annatto, palm oil, and coconut milk, depending on the regional variation.

dish of prawns

prawn-flavored cracker

traditional Cantonese dumpling

Sichuan chicken dish

Chinese dim sum dish

Chinese shrimp dish

traditional Vietnamese dish

type of food

Brazilian stew

thumb|Nephrops norvegicus, the langoustine thumb|Scampi served thumb|Scampi in picante tomato sauce

Jemput-jemput or cekodok is a traditional fritter popular in Malaysia, Brunei, Indonesia and Singapore that is made from wheat flour. It is usually round in shape and tends to vary in size. There are many varieties of this snack, some using banana, anchovies or prawns, onion or maize.

thumb|Tenmusu thumb|Tenmusu Tenmusu, also spelled as ten-musu, is a dish in Japanese cuisine that consists of a rice ball wrapped with nori that is filled with deep-fried tempura shrimp. Tenmusu is sometimes included as a food in bento boxes.

Brazilian shrimp chowder

Saeu-jeot () is a variety of jeotgal, salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed jeotgal along with myeolchi-jeot (, salted anchovy jeot) in South Korea. The name consists of the two Korean words saeu (, shrimp) and jeot. Saeu-jeot is widely used throughout Korean cuisine but is mostly used as an ingredient in kimchi and dipping pastes. The shrimp used for making saeu-jeot are called jeot-saeu () and are smaller and have thinner shells than ordinary shrimp.

Indonesian, Indo-Portuguese and Thai curry dish

stir-fried shrimp in chili sauce

Bengali curry made from prawns and coconut milk and flavored with spices

Okoy, okoi or ukoy, are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya. They are traditionally served with vinegar-based dipping sauces. They are eaten on their own or with white rice. They are popular for breakfast, snacks, or appetizers. Okoy are sometimes dyed bright orange with achuete seeds.

Malaysian dish originating from Muar, Johor where the name 'bandung' means pair or twin

Macanese soup

upright|thumb|Fante Kenkey served with shito and sardines thumb|Gravy with shito (at top, green, red and black)

Flemish dish

Philippine shrimp dish

type of Arab salad

Cantonese shrimp dish

dish composed of shrimp and coconut

Spanish tapa

Noodle dish from Myanmar

thumb|Cahuamanta in taco form Cahuamanta or caguamanta is a typical Mexican seafood dish made with ray (often confused with manta ray) and shrimp. It is usually prepared as soup, containing ray, shrimp and vegetables; it also can be prepared as a taco, wrapped in corn tortilla like other seafood tacos. When the broth is served alone, it is called bichi taken from the Yaqui language word that means "naked."

A Turkish "güveç" dish made with shrimps or prawns.

Swedish toast dish

Paklay is two different Filipino braised dishes from the Mindanao and Visayas Islands characterized by julienned ingredients. They are eaten with rice or served as pulutan (side dishes) with alcohol.