There are a multitude of ways to enjoy Wild Planet foods, and new recipes are created every day... by chefs, nutritionists and mostly by you, our loyal customers. So read on and enjoy!

Wild Planet Shrimp Scampi


Makes 3 servings


6oz spaghetti or angel hair pasta
1 Tbsp olive oil
1-2 cloves garlic, minced
1 can Wild Planet Wild Pink Shrimp, drained
1/4 – 1/2 tsp red pepper flakes (to taste)
2 Tbsp fresh lemon juice
1 tsp lemon zest
2 Tbsp dry white wine or chicken broth
Salt and pepper, to taste
1/4 cup chopped fresh parsley, plus extra for serving
Grated parmesan for serving (optional)


Cook pasta in large pot of salted water according to package instructions. Reserve 3 tablespoons of used pasta water in a small bowl. Drain pasta and set aside.
Heat olive oil in large pan over medium-high heat. Add minced garlic, Wild Planet Wild Pink Shrimp, red pepper flakes, lemon juice, lemon zest, white wine or chicken broth, and salt and pepper. Sauté for 2-3 minutes, melding flavors together and slightly browning the garlic. Add pasta, reserved pasta water and parsley to pan and toss together to combine. Serve with additional parsley and grated parmesan, if desired.

Wild Shrimp Summer Rolls


Makes 1 serving

Summer Roll Ingredients

1/3 cup Vermicelli rice noodles
1 can (4oz) Wild Planet Wild Pink Shrimp, drained
2 sheets summer roll rice paper
1/4 cup thinly chopped cucumber
1 carrot, thinly sliced
1/4 cup shredded purple cabbage
1/2 of an avocado, sliced
1/4 cup chopped cilantro
1/4 cup chopped fresh mint leaves

Peanut Sauce

1/4 cup creamy peanut butter
2 tsp soy sauce
1 Tbsp hoisin sauce
2 Tbsp warm water
Chopped peanuts for topping


Cook rice noodles according to package instructions and set aside. Place drained Wild Planet Wild Pink Shrimp in a small bowl. Soak the rice paper according to package instructions. Lay one of the sheets down completely flat.
Towards the bottom of the sheet, layer half of each of the shrimp, cucumber, carrot, cabbage, avocado, cilantro and mint leaves in a line. Roll up tightly from the bottom of the rice paper, tucking in the filling as you roll. Once tightly rolled, cut in half. Repeat process with remaining rice paper and ingredients.
For peanut sauce, in a small bowl, mix together the peanut butter, soy sauce, hoisin sauce, and warm water. Sprinkle a few chopped peanuts on top.

Wasabi Shrimp Salad


Makes 2 servings


1 can (4oz) Wild Planet Wild Pink Shrimp, drained and patted dry
1/4 cup finely chopped celery
2 Tbsp mayonnaise
1/2 tsp wasabi paste, or more to taste
1 tsp finely chopped chives
1/4 tsp black sesame seeds


In a medium bowl, combine Wild Planet Wild Pink Shrimp, celery, mayonnaise and wasabi paste. Mix gently so as not to crush shrimp. Taste and add additional wasabi paste if desired. Place in serving bowl, top with chives and black sesame seeds.

Wild Planet Shrimply Delicious Deviled Eggs


Makes 16 deviled egg halves


8 large chilled hard boiled eggs, peeled
3 Tbsp mayonnaise
2 tsp Dijon mustard
Pinch of cayenne pepper
Sea salt and freshly ground pepper, to taste
1 can (4oz) Wild Planet Wild Pink Shrimp, drained
and gently patted dry
1 Tbsp chopped fresh dill, for garnish


Split eggs in half lengthwise, remove yolks and place in a bowl. Set egg white halves aside. Mash yolks thoroughly with a fork. Add mayonnaise, mustard, cayenne pepper and mash until smooth. Fold in half of the shrimp, stirring gently to combine. Season to taste with sea salt and pepper. Transfer yolk mixture to a plastic sandwich bag with zipper top. Cut 1/4″ off one bottom corner of the bag with a scissor. Squeeze mixture to the bottom corner of the bag and generously fill egg white halves (alternately, use a teaspoon to spoon mixture directly into egg white halves). Top each egg with some remaining shrimp and sprinkle generously with chopped dill.

Fiesta Shrimp Salsa


Makes about 1 quart salsa


1 can (4oz) Wild Planet Wild Pink Shrimp, drained
3 large plum or other tomatoes, seeds removed, chopped
1/2 cup chopped red onion
1 clove garlic, finely minced
1/2 cup canned black beans, rinsed and drained
1/2 jalapeno pepper, finely minced, or more to taste
1 small Kirby cucumber, diced into 1/4″ pieces
1 cup fresh or frozen corn kernels
1/2 an avocado, diced into 1/2″ pieces
Juice of half a lime, plus zest
1-2 tsp chopped cilantro, or more to taste
1/2 tsp cumin
Sea salt and freshly ground pepper, to taste


In a medium bowl, combine wild pink shrimp, tomatoes, onion, garlic, black beans, jalapeno pepper, cucumber, corn, avocado, lime juice and zest. Mix gently. Add cilantro and cumin, season with salt and pepper, mix again to combine all. Serve with tortilla chips.

Shrimp, Zucchini and Corn Fritters


Makes about 14 fritters


2 small to medium zucchini and/or yellow squash
1 cup fresh or frozen corn kernels
1/4 cup chopped red onion
1 can (4oz) Wild Planet Wild Pink Shrimp, drained
1/3 cup crumbled feta cheese
2 eggs, beaten
1/3 cup flour
1 Tbsp fresh chopped basil, dill or parsley, or a combination
Sea salt and pepper
2-4 Tbsp canola oil, for sautéing


Shred zucchini and/or yellow squash on the large holes of a box grater. Place in a strainer, cover with a plate and place a weight, such as a can of tomatoes, on top. Allow to drain 20 minutes.
In a medium bowl, combine drained zucchini, corn kernels, onion, shrimp, feta cheese and eggs. Stir gently to combine. Sprinkle flour and herbs into bowl, mix again to combine all ingredients. Season with salt and pepper.
Heat canola oil in medium frying pan over medium heat. Drop mixture into hot oil with large spoon, flattening to create thin fritters 2-3 inches in diameter. Cook until golden, about 2 minutes per side. Drain on paper towels, sprinkle with sea salt and serve.