New Wave Foods


New Wave Foods Shrimp and Avocado Salad.jpg

Shrimp and Avocado Salad


In a medium sized skillet over medium high heat add the oil and shrimp. Season with salt, pepper, cumin, garlic powder, oregano, and chili powder. Sauté the shrimp until it turns pink for about 2 minutes. Remove from heat.

In a large bowl combine shrimp, romaine lettuce, cherry tomatoes, onion, corn, black beans, cilantro, and avocado and lime juice. Mix until combined.

Serve with tortilla chips and salsa.


Makes 4 Servings


  • 1 pound New Wave Foods Shrimp

  • 2 Tablespoons oil

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • 1½ teaspoon ground cumin

  • ½ teaspoon garlic powder

  • 1½ teaspoon dried oregano

  • 1 teaspoon chili powder

  • 1 large head romaine lettuce, chopped

  • 1 pint cherry tomatoes, sliced

  • ½ red onion, finely sliced

  • 1 cup yellow corn kernels

  • 1 cup black beans, rinsed

  • ¼ cup fresh cilantro, minced

  • 2 large avocados, diced

  • Juice of one lime

Salsa Ranch Dressing:

  • ½ cup ranch dressing

  • ¼ cup salsa

New Wave Foods Crispy Shrimp Tacos.jpg

Crispy Shrimp Tacos


Preheat your oven to 400 degrees.

While the oven comes up to temperature, prepare the simple cabbage slaw by tossing together the cabbage and carrots with the lime juice, cilantro, olive oil, salt, and pepper. Mix well to combine, adjusting seasoning to taste if needed. Let stand for at least 10 minutes at room temperature for the flavors to meld and the cabbage to slightly soften.

Meanwhile, lay the breaded shrimp out in a single layer on an ungreased baking sheet. Cook for 10 minutes, flip, and cook for an additional 5 – 10 minutes, until golden brown and crisp on both sides.

To assemble, start each taco with one warmed tortilla, a little over ¼ cup of the slaw, sliced avocado, and 3 breaded shrimps. Finish with a drizzle of Sriracha, as desired.


Makes 4 Servings


  • 24 New Wave Foods Crispy Shrimp (about ¾ pounds)

  • 2 cups shredded green and/or red cabbage

  • ½ cup shredded carrots

  • 2 tablespoons lime juice

  • 2 tablespoons fresh cilantro, minced
  • 1 tablespoon olive oil

    ¼ teaspoon salt

  • 1/8 teaspoon cayenne pepper

  • 8 soft corn tortillas, warmed

  • 2 avocados, sliced

  • 1 – 2 tablespoons Sriracha

New Wave Foods Shrimp Salad Sandwich.jpg

Shrimp Salad Sandwich


Toss together the chopped shrimp, celery, and onion in a large bowl.  Separately, whisk together 4 tablespoons of the mayonnaise with the mustard, vinegar, garlic powder, salt, and pepper until smooth. Add the dressing to the shrimp and vegetables, stirring until everything is thoroughly coated. Incorporate the last tablespoon of mayonnaise if you would prefer a creamier salad.

To assemble the sandwiches, start with a slice of bread as the base, topped by a layer of lettuce and thinly sliced tomato. Spoon half of the shrimp salad on top, cover with a second slice of bread, and dig in!


Makes 3 Servings


  • 2 ½ cups New Wave Foods Shrimp, very roughly chopped

  • 2 stalks celery, diced

  • ¼ cup red onion, finely diced

  • 4 – 5 tablespoons vegan mayonnaise

  • 1 teaspoon Dijon mustard

  • 1 teaspoon apple cider vinegar

  • ½ teaspoon garlic powder

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 6 slices soft multigrain sandwich bread 

  • Romaine or green leaf lettuce

  • 1 Roma tomato, thinly sliced

New Wave Foods Lemongrass Shrimp.jpg

Lemongrass Shrimp


In a blender, combine the chiles, lemongrass, garlic, ginger, shallot, and 1/4 cup of water and puree until smooth.

In a medium saucepan, heat the coconut oil. Add the lemongrass puree and cook over moderately high heat, stirring until fragrant, about 2 minutes. Whisk in the coconut milk, brown sugar, fish sauce, tamarind, lime leaves and 1 1/2 cups of water and bring to a gentle boil. Simmer over low heat, stirring occasionally, until the soup is flavorful and slightly reduced, about 15 minutes.

Stir the lime juice into the soup and season with salt and pepper. Add the shrimp and simmer until slightly curled and just cooked through, about 1 minute. Ladle the soup into bowls, add the rice noodles and serve.


Makes 4 Servings


  • 3/4 pound New Wave Foods Shrimp
  • 5 Thai chiles, seeded and chopped
  • 4 stalks of fresh lemongrass, tender inner bulb only, finely chopped
  • 4 garlic cloves, coarsely chopped
  • 1/3 cup coarsely chopped peeled fresh ginger
  • 1 large shallot, coarsely chopped
  • 1 tablespoon coconut oil or vegetable oil
  • 3 1/2 cups unsweetened coconut milk 1/4 cup plus 2 tablespoons dark brown sugar
  • 1/4 cup Asian fish sauce
  • 1/4 cup tamarind concentrate
  • 6 fresh kaffir lime leaves
  • 3 tablespoons fresh lime juice Salt and freshly ground pepper
  • Cooked rice vermicelli or steamed rice, for serving (optional)
New Wave Foods Rice Paper Fresh Shrimp Rolls.jpg

Rice Paper Shrimp Rolls


Prepare the dipping sauce first by simply whisking together all the ingredients until smooth. Let stand for at least 30 minutes so the flavors can better meld and harmonize. Stored in the fridge in an airtight container, this can be prepared and saved up to a week in advance.

For the rice paper rolls, have all your vegetables and shrimp prepared before beginning to roll, because the process moves quickly, and the rice paper can dry out just as fast.

Fill a large bowl with warm water. Dip one sheet of rice paper in and gently turn until it starts to soften; no more than 30 - 60 seconds.

Place the pliable rice paper on a clean dish towel. Arrange small amounts of the cabbage, cilantro, beansprouts, cucumber, carrots, and 3 shrimps in a line down the lower third of the round, leaving a 1-inch border on either end. Be careful not to overload the filling because a little bit goes a long way, and it will be very difficult to close the rolls if they’re overstuffed.

Fold bottom and top borders of rice paper down over the filling, then roll into a neat, tight cylinder. Place the roll, seam side down, on platter and keep covered with a very lightly moistened dish towel until you’re ready to serve. Repeat with the remaining ingredients. Though best fresh, the rolls can be prepared up to 6 hours in advance, if kept covered and chilled.

Serve with dipping sauce on the side.


Makes 5-6 Servings


Dipping Sauce       

  • 1/2 Cup Lime Juice

  • 1/4 Cup Soy Sauce

  • 2 Tablespoons Hoisin Sauce

  • 1 Tablespoon Coconut Sugar or Dark Brown Sugar, Lightly Packed

  • 1 Tablespoon Rice Vinegar

  • 1/2 Teaspoon Crushed Red Pepper Flakes

Rice Paper Rolls

  • 10 - 12 (8-Inch Round) Sheets Rice Paper

  • 2 Cups Shredded Purple Cabbage

  • 1 Cup Fresh Cilantro

  • 1 Cup Beansprouts (Mung Bean or Soy Bean)

  • 1 Seedless English Cucumber, Quartered and Thinly Sliced

  • 1 Cup Shredded Carrots

  • 1/2 Pound New Wave Foods Shrimp, Lightly Steamed

New Wave Foods Crispy Shrimp Banh Mi.jpg

Crispy Shrimp Banh Mi


For the Crispy Shrimp: Cook in a medium cast- iron skillet add olive oil and heat over medium heat. Add shrimp and sauté on one side, until golden brown, about 2 minutes, flip and cook for 1 more minute.

For the Basil Lime Aioli: In a small bowl, add garlic, lime zest, basil leaves, and mayonnaise. Stir to combine.

For the Crunchy Cabbage Slaw: In a medium bowl, add cabbage and jalapeno, and toss together to combine. In a small bowl, add the rice wine vinegar, sugar, and salt. Drizzle over slaw, toss to combine.

Quick Pickle: In a small bowl, add red onion and toss with lime juice and sugar. Set aside until ready to use.

To Assemble: Preheat oven to 350ºF. Cut a slit lengthwise in the demi baguette and place on a sheet tray. Place in the oven until toasted, about 3-5 minutes.

To Prepare the Sandwiches: Spread the basil lime aioli onto a demi baguette, add 1/4 of the cooked shrimp. Add the slaw. Top with chopped peanuts. Repeat with remaining sandwiches.


Tip: Instead of a baguette, serve sandwich on a hot dog bun or sandwich roll!


Makes 4 Servings


  • 1 pound  New Wave Crispy Shrimp

  • 1 tablespoon olive oil

  • 1 lime (juice only)

  • kosher salt and freshly ground black pepper (to taste)

  • Basil Lime Aioli

  • 1 garlic clove (peeled and minced)

  • 1 lime (zested)

  • 8-10 basil leaves (cut into thin strips)

  • 1 cup mayonnaise


  • 2 cups green Napa cabbage (shredded)

  • 1 jalapeno (thinly sliced, seeds removed)

  • 3 tablespoons rice wine vinegar

  • 1 teaspoons granulated sugar

  • 1/2 teaspoon kosher salt

  • 1/2 cup peanuts (chopped)

  • 4 demi baguettes



  • 1 small red onion (thinly shaved)
  • 1 lime (juice only)
  • 1 teaspoon sugar
New Wave Foods Shrimp Etouffee.jpg

Shrimp Etouffee


First, clarify the butter. Melt the butter in a heavy saucepan over low heat. Let it simmer until the foam rises to the top. Once the butter stops making crackling noises and there is no longer any foam rising to the top, remove from the heat and let it cool slightly. Most of the solids will be on the bottom. Skim off any foam with a spoon. Strain through a cheesecloth-lined strainer. 

After clarifying the butter, you will have about 4 to 5 tablespoons for the roux.

Chop the onions, celery, bell pepper, and garlic. Set aside.

Put the clarified butter in a Dutch oven or large heavy saucepan. Heat over medium-low heat and add the flour. 

Cook, whisking constantly, until the roux is golden brown, about the color of peanut butter. 

Add the chopped vegetables to the roux and continue cooking, stirring frequently, until the onions are translucent about 10 to 12 minutes. 

Add the clam juice or shrimp stock and tomatoes, along with 1 tablespoon of the Creole seasoning, bay leaf, and ground black pepper. Bring to a boil. Reduce heat to low and simmer for 30 to 45 minutes, or until the vegetables are softened. 

If the sauce mixture seems too thick, thin it with a little more clam juice, shrimp stock, or some chicken broth.

Taste and add more Creole seasoning and salt, as needed.

Add the shrimp and continue cooking for about 3 to 4 minutes, or until the shrimp are cooked through. 

For each serving, put a big scoop of rice in the center of a deep plate or shallow bowl. Spoon the shrimp étouffée around the rice. Sprinkle with a little fresh chopped parsley or green onion tops.


Makes 5-6 Servings


  • 1½ to 2 pounds New Wave Foods Shrimp

  • 7 tablespoons unsalted butter*(vegan option for butter can be substituted here)

  • 1 large onion (chopped)

  • 1½ cup celery (chopped)

  • 1 cup bell pepper, green or a combination of green and red (chopped)

  • 3 cloves garlic (minced)

  • 6 tablespoons flour

  • 8 ounces clam juice or shrimp stock

  • 1 can (14.5 ounces) tomatoes (diced)

  • 1 bay leaf

  • 1 to 2 tablespoons Creole seasoning (preferably salt-free)

  • ¼ teaspoon ground black pepper

  • Dash of salt, to taste

  • 2 cups of hot boiled rice, for serving


  • fresh parsley or green onions

New Wave Foods Shrimp Fried Rice.jpg

Shrimp Fried Rice


Set a large skillet over medium heat and add 1 tablespoon of the peanut oil. Once the oil is shimmering, toss in the shrimp, sautéing for about 5 minutes until very lightly golden all over. Transfer to a plate and set aside.

Return the skillet to the stove and add the remaining peanut oil, along with the toasted sesame oil, garlic, ginger, and 1/4 teaspoon red pepper flakes. Cook for
3 – 4 minutes, stirring frequently, until highly aromatic . Increase the heat to high and introduce the cooked rice. Drizzle the soy sauce evenly over the mixture and continue to sauté, browning the grains and incorporating all the seasonings.

After about 5 minutes of constant stirring, fold in the vegetables, shrimp, and scallions. Cook until piping hot all the way through, adjust seasoning to taste with remaining red pepper flakes if desired, and serve right away.


  • ½  Pound New Wave Foods Shrimp

  • 3 Tablespoons Peanut Oil, Divided

  • 1 Teaspoon Toasted Sesame Oil

  • 3 Cloves Garlic, Minced

  • 1 Tablespoon Minced Fresh Ginger

  • ¼  – ½  Teaspoon Crushed Red Pepper Flakes

  • 3 Cups Cooked and Cooled Rice

  • ¼  Cup Soy Sauce

  • 1 Cup Frozen Mixed Vegetables (such as Broccoli, Snap Peas, Carrots, Red Bell Peppers, and Water Chestnuts), Thawed

  • 2 Scallions, Thinly Sliced