Bubba Gump Shrimp Company Recipes Foods
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Bubba Gump Shrimp Company Recipes

Bubba Gump Shrimp Company recipes, a helpful guide to preparing your favorite dishes from the Bubba Gump Shrimp Company menu at home. These copycat recipes are typically not based on exactly the method used at Bubba Gump Shrimp Company, but are modeled closely on the flavor and texture of Bubba Gump Shrimp Company's food, making it easier than ever to bring these great tastes to your house for cheap.

From the cheesy biscuits at Red Lobster to the amazing sauces at Buffalo Wild Wings, it's always tempting to go out for a delicious treat at one of the numerous chain and franchise restaurants dotting the landscape. But eating out at restaurants all the time can be a costly proposition. Not to mention the fact that, at restaurants, you have no portion control, and can't alter the recipes, ingredients or style of cooking to suit your own taste.

The Bubba Gump Shrimp Company was founded in 1995 following the popularity of the 1994 film "Forrest Gump." The restaurant is known for its shrimp dishes, but features other Southern, Cajun, and seafood cuisine. Based in San Clemente, CA, the chain now operates 32 Bubba Gump restaurants worldwide.

Making Bubba Gump Shrimp Company recipes in your home gives you all of these options, while saving you money, and providing the same great diversity and taste that you'd find at your favorite casual dining spot. This list collections the best copycat Bubba Gump Shrimp Company recipes from around the Web.

What are some of Bubba Gump Shrimp Company's recipes? Take a look here and you'll see how you can make some of foods on this list.
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    Cajun Shrimp

    2 teaspoons paprika
    1 teaspoon dried thyme
    1/2 teaspoon salt
    1/4 teaspoon ground nutmeg
    1/4 teaspoon garlic powder
    1/8 teaspoon cayenne pepper
    1 tablespoon olive or canola oil
    1 pound uncooked medium shrimp, peeled and deveined

    - Saute the paprika, thyme, salt, nutmeg, garlic powder and cayenne in oil for 30 seconds.
    - Stir constantly.
    - Add shrimp.
    - Saute for 2-3 minutes or until shrimp turn pink.
    - Stirring occasionally.

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    Dumb Luck Coconut Shrimp

    Shrimp Batter Mix.

    3 Eggs.
    2 Cups All Purpose Plain Flour.
    1/2 Cup Beer.
    1 Tablespoon Baking Powder.
    Coconut Oil To Fry Your Shrimp In.
    3 Cups Fresh Frozen Coconut.

    For seasoning mix :
    1 Tablespoon Ground Cayenne Pepper.
    2 Teaspoons Salt.
    2 Teaspoons Sweet Paprika.
    2 Teaspoons Black Pepper.
    2 Teaspoons Garlic Powder.
    1 Teaspoon Onion Powder.
    1 Teaspoon Thyme.

    - Mix all your seasoning mix together. set aside.
    - In a blender mix 1-4 of your shrimp batter together and mix very well in your blender.
    - Put your coconut out into a bowl.
    - Dip your shrimp by the tail into first the seasoning mix and coat well.
    - Dip into the batter and now roll in the coconut .
    - Lay shrimp out on a tray or platter.
    - Cover coconut shrimp with plastic wrap .
    - Place into the refrigerator for at least 2 hours before deep frying in a 350 degree deep fryer until golden brown.

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    Mama's Southern Fried Chicken

    1 (3- to 4-pound) whole chicken, cut into pieces
    1 teaspoon salt
    1 teaspoon pepper
    2 cups buttermilk
    Self-rising flour
    Vegetable oil

    - Sprinkle chicken with salt and pepper.
    - Place chicken in a shallow dish or zip-top plastic bag.
    - Add buttermilk.
    - Cover or seal, and chill at least 2 hours.
    - Remove chicken from buttermilk, discarding buttermilk.
    - Dredge chicken in flour.
    - Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°.
    - Add chicken, a few pieces at a time.
    - Cover and cook 6 minutes.
    - Uncover chicken, and cook 9 minutes.
    -Turn chicken; cover and cook 6 minutes.
    - Uncover and cook 5 to 9 minutes, turning chicken the last 3 minutes for even browning, if necessary.
    - Drain on paper towels.

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    Shrimp Chimichurri Skewers

    1/2 Cup Olive Oil
    1/3 Cup Red Wine Vinegar
    1/2 Cup Onion (finely chopped)
    1 Teaspoon Garlic
    1/3 Cup Parsley
    1 Teaspoon Oregano
    1/4 Teaspoon Cayenne (or to taste)
    1 1/2 Teaspoon Salt
    1 Teaspoon Black Pepper
    2 Pounds Large Shrimp, Peeled

    - Throw First 9 ingredients in blender, puree 10 seconds.
    - Let stand at room temperature for 2 hours or so.
    - Warm barbeque medium - high.
    - Toss peeled Shrimp with 4 tablespoons of Chimichurri sauce.
    - Skewer shrimp and barbeque until pink.
    - Use the rest of the Chimichurri sauce over the Shrimp and rice.

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    Shrimp & Veggie Skewers

    24 (1 lb/500g) raw jumbo shrimp, peeled and deveined
    1 zucchini
    24 cherry tomatoes
    1/4 cup (60 mL) vegetable oil
    1 tbsp (15 mL) sherry vinegar or red wine vinegar
    1/4 tsp (1 mL)salt
    1/4 tsp (1 mL) pepper

    -Thread 3 jumbo shrimp onto each of 8 soaked wooden skewers.
    - Place in glass baking dish.
    - Cut zucchini in half lengthwise.
    - Cut crosswise into 3/4-inch (2 cm) thick chunks.
    - Alternately thread 3 tomatoes and 2 chunks zucchini onto each of 8 more soaked wooden skewers.
    - Add to shrimp.
    - In small bowl, whisk together oil, vinegar, salt and pepper.
    - Brush over skewers.
    - Cover and refrigerate for 1 hour.
    - Place skewers on greased grill over medium-high heat.
    - Close lid and grill, turning once, until shrimp are pink, about 4 minutes, and vegetables are softened, about 6 minutes.

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