Jennifer, around here you've pretty much got to be independently wealthy in order to afford seafood. But, if you don't mind using the frozen, pre-cooked shrimp and fake crab, I've got some recipes for you. The biggest thing with shrimp is that it cooks very quickly, and is very easy to overcook so it gets chewy.
Here's my crab/salmon/tuna cake recipe, which uses canned crabmeat.
1 small onion, diced
2 tablespoons olive oil
3 (5 ounce) cans crabmeat, drained, picked over for shells
1 3/4 cup fresh whole wheat bread crumbs
2 tablespoons dried parsley
1/2 teaspoon black pepper
1 1/2 teaspoons Dijon mustard
1 extra large egg, beaten
2 tablespoons olive oil, for frying
Heat oil in a large skillet; add onion and saute 5 minutes, until starting to get translucent.
Combine all ingredients except second 2 tablespoons oil in a bowl (use your hands, it's easier); form into six patties.
Heat 1 tablespoon oil in same skillet; brown three patties at a time 2-3 minutes on each side. Repeat with remaining 1 tablespoon oil and three patties.
Preheat oven to 450F; spray a baking sheet with sides with cooking spray.
When patties are browned, place on prepared baking sheet and bake at 450F for 15 minutes.
Serve plain, topped with tartar sauce or a squeeze of lemon juice.
You can use a 15 ounce can of salmon, picked over for skin and bones, or canned tuna instead if you'd rather.