For centuries, shrimp, or prawns as they are sometimes known, have been treasured for their perfectly firm and delicious meat. As they have been consumed around the world, many wonderful and varied cooking methods and recipes have resulted. Here are 5 best shrimp dishes in the world.

1. Bobó de camarão

A classic dish of the Brazilian Bahia region, bobó de camarão is a stew made with puréed cassava (bobó), fresh shrimps, coconut milk, and dendê palm oil. The word bobó comes from the Ewe people who were brought to Brazil as slaves, denoting a dish made with beans, although there are no beans in bobó de camarão as we know it today, due to the fact that the Afro-Brazilians enthusiastically took to cassava when they were first introduced to it. The dish is traditionally accompanied by rice on the side, and is a staple of most traditional Brazilian eateries and Bahian self-service restaurants.

2. Kung thot krathiam phrik thai

Kung thot krathiam phrik thai is a Thai stir-fry consisting of shrimps that are fried with garlic and pepper. In order to soak up more of the flavors, the shrimps are often mixed with the rest of the ingredients that typically include minced garlic, fish sauce, soy sauce, oyster sauce, sugar, and ground white pepper before they are stir-fried with the marinating mixture. This stir-fry dish is typically eaten on a bed of jasmine rice with slices of fresh tomatoes and cucumbers on top, but noodles can also be used instead of rice. The typical condiment of choice is prik nam pla, a mixture of bird’s eye chilis, fish sauce, garlic, sugar, and lime juice, which is often served alongside rice dishes.

3. Halabos na hipon

Halabos na hipon is a traditional dish originating from the Philippines. This simple dish is usually made with a combination of fresh shrimp, water, and sea salt. The shrimps are gently tossed with salt in a big pan or a wok over medium to high heat. Water is added, and the shrimps are stirred and cooked until the liquid evaporates. Once done, halabos na hipon is served hot on a large plate. If desired, a bit of garlic powder, butter, or red chili flakes can be added to the dish while it's cooking.

4. Chingri Malai Curry

Chingri Malai curry is a traditional Indian curry originating from the Bengal region. It’s made with a base of coconut milk and prawns that are seasoned with garam masala spices and fried in ghee or mustard oil with onions, hot chili peppers, garlic-ginger paste, and turmeric. If desired, red chili powder, cinnamon, sugar, and cardamom can be added to the curry in order to further enrich the flavors. The dish is cooked until the gravy becomes thick and creamy, and it is then served hot, usually with rice on the side. It is believed that this curry made its way to Bengali kitchens through contact with Malaysian traders, hence the name.

5. Chupe de camarones

Chupe de camarones is a popular Peruvian shrimp (or prawn) chowder with a long and unusual history. The chowder is typically made with fish stock, fresh shrimps, onions, eggs, milk, cheese, garlic, and yellow potatoes, while rice, beans, carrots, and peas are used often, but not always. The dish is traditionally served in deep bowls and garnished with parsley. In recent years, food historians have revealed that chupe de camarones actually evolved from a thick Arequipeño stew made with potatoes, llama meat, and herbs. The dish was called chuwa misa (lit. deep bowl) and was prepared before the 16th century.