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!

Wasabi Shrimp Salad

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Makes 2 servings

Ingredients

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

Instructions

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

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Makes 16 deviled egg halves

Ingredients

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

Instructions

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

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Makes about 1 quart salsa

Ingredients

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

Instructions

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

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Makes about 14 fritters

Ingredients

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

Instructions

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.