20 Delicious Easy Frozen Shrimp Recipes for Quick Dinners

Let’s face it, weeknights can be hectic, but that doesn’t mean dinner has to be boring or time-consuming. Frozen shrimp is your secret weapon for whipping up quick, delicious meals that taste like you spent hours in the kitchen. From zesty stir-fries to comforting pastas, we’ve rounded up 20 easy recipes that’ll transform your frozen shrimp into weeknight wonders. Ready to dive in? Let’s get cooking!

Garlic Butter Shrimp Pasta

Zesty evenings call for dishes that are as vibrant and full of life as the summer sunsets, and that’s exactly what this Garlic Butter Shrimp Pasta brings to the table. I remember the first time I whipped this up; it was a lazy Sunday, and the aroma of garlic butter filling the kitchen was enough to gather everyone around the dining table in anticipation.

Ingredients

• 8 oz linguine pasta (or any pasta of your choice)
• 1 lb large shrimp, peeled and deveined (for quicker cooking)
• 4 tbsp unsalted butter (salted works too, adjust seasoning accordingly)
• 4 cloves garlic, minced (more if you’re a garlic lover like me)
• 1/4 cup chicken broth (adds depth to the sauce)
• 1/4 cup heavy cream (for a richer sauce, half-and-half is a lighter option)
• 1/4 tsp red pepper flakes (adjust to spice preference)
• Salt and freshly ground black pepper (to taste, but be generous)
• 2 tbsp fresh parsley, chopped (for that fresh finish)
• 1/4 cup grated Parmesan cheese (plus more for serving)

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium heat. Add the butter and let it melt until foamy.
3. Add the minced garlic and red pepper flakes to the skillet. Cook for about 1 minute, stirring constantly, until fragrant but not browned.
4. Increase the heat to medium-high and add the shrimp to the skillet. Season with salt and pepper. Cook for 2-3 minutes per side, until the shrimp are pink and opaque.
5. Remove the shrimp from the skillet and set aside. In the same skillet, add the chicken broth and heavy cream. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
6. Reduce the heat to low and stir in the Parmesan cheese until melted and the sauce is slightly thickened, about 2 minutes.
7. Add the drained pasta and cooked shrimp back to the skillet. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
8. Garnish with chopped parsley and additional Parmesan cheese before serving.

The pasta should be luxuriously coated in a creamy garlic butter sauce, with the shrimp adding a sweet, succulent contrast. Serve it with a crisp white wine and a side of garlic bread to soak up every last drop of that delicious sauce.

Spicy Shrimp Tacos

Nothing beats the thrill of biting into a perfectly spiced shrimp taco, especially when it’s a recipe that’s become a staple in my kitchen. I remember the first time I tried making these; the aroma alone was enough to convince me they were a keeper. Now, they’re my go-to for impressing guests or treating myself on a lazy Sunday.

Ingredients

• 1 lb medium shrimp, peeled and deveined (thaw if frozen)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp chili powder (adjust to taste)
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt, to taste
• 8 small corn tortillas
• 1 cup shredded cabbage (for crunch)
• 1/2 cup diced avocado (creamy texture)
• 1/4 cup chopped cilantro (freshness is key)
• Lime wedges, for serving (brightens the dish)

Instructions

1. In a bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, smoked paprika, and salt until evenly coated. Let marinate for 10 minutes for flavors to meld.
2. Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side, or until pink and opaque. Avoid overcrowding to ensure even cooking.
3. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and slightly charred. Keep them wrapped in a clean towel to stay warm.
4. Assemble the tacos by placing a few shrimp on each tortilla, then topping with shredded cabbage, diced avocado, and chopped cilantro. Serve immediately with lime wedges on the side.

Layers of flavor and texture make these tacos a delight; the spicy shrimp pairs beautifully with the cool avocado and crisp cabbage. For an extra kick, drizzle with your favorite hot sauce or a dollop of crema. Trust me, these won’t last long on the table!

Shrimp Stir Fry with Vegetables

This morning, as I was sipping my coffee and scrolling through my fridge, I realized I had all the makings for a quick, vibrant shrimp stir fry with vegetables. It’s one of those dishes that feels like a hug in a bowl—comforting yet light, and packed with flavors that dance on your palate.

Ingredients

• 1 lb shrimp, peeled and deveined (thaw if frozen)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 cup broccoli florets (fresh or frozen)
• 1 bell pepper, sliced (any color you like)
• 2 cloves garlic, minced (more if you love garlic)
• 1 tbsp soy sauce (adjust to taste)
• 1 tsp ginger, grated (fresh is best)
• 1/2 tsp red pepper flakes (optional for heat)
• Salt to taste

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add the shrimp in a single layer and cook for 2 minutes per side, until they turn pink and opaque. Remove and set aside.
3. In the same skillet, add the broccoli and bell pepper. Stir-fry for 3-4 minutes until they start to soften but remain crisp.
4. Push the vegetables to one side, add the garlic and ginger to the empty space, and cook for 30 seconds until fragrant.
5. Return the shrimp to the skillet, add soy sauce and red pepper flakes, tossing everything together for another minute to combine.
6. Season with salt to taste, give it one final toss, and remove from heat.

Keep the heat high to ensure your vegetables stay crisp and the shrimp don’t overcook. This stir fry is a symphony of textures—the crunch of the veggies against the tender shrimp is just divine. Serve it over a bed of fluffy rice or noodles for a complete meal that’s as pleasing to the eye as it is to the palate.

Coconut Shrimp Curry

After a long day of work, there’s nothing I crave more than a bowl of something warm, spicy, and slightly sweet to unwind. That’s why this Coconut Shrimp Curry has become my go-to recipe—it’s quick, packed with flavor, and reminds me of that unforgettable beachside dinner in Florida.

Ingredients

• 1 lb shrimp, peeled and deveined (thaw if frozen)
• 1 tbsp coconut oil (or any neutral oil)
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 can (13.5 oz) coconut milk (full fat for creamier texture)
• 2 tbsp red curry paste (adjust to taste)
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 cup bell peppers, sliced (any color)
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Heat coconut oil in a large skillet over medium heat until shimmering.
2. Add onion, garlic, and ginger, sautéing for 2-3 minutes until fragrant and onions are translucent.
3. Stir in the red curry paste and cook for 1 minute to release its flavors.
4. Pour in the coconut milk, stirring to combine with the curry paste. Bring to a gentle simmer.
5. Add fish sauce and sugar, stirring to dissolve the sugar completely.
6. Add the bell peppers and cook for 3-4 minutes until they start to soften.
7. Gently add the shrimp, ensuring they’re submerged in the sauce. Cook for 4-5 minutes until shrimp are pink and opaque.
8. Remove from heat and garnish with fresh cilantro.
9. Serve hot with lime wedges on the side for an extra zing.

Every bite of this curry is a perfect balance of creamy coconut milk, spicy curry, and the freshness of shrimp and bell peppers. I love serving it over a bed of jasmine rice or with a side of crusty bread to soak up all the delicious sauce.

Shrimp and Avocado Salad

Great day to whip up something light yet satisfying, and what better than a Shrimp and Avocado Salad? I remember the first time I tried this combo at a beachside cafe; the freshness of the avocado paired with the succulent shrimp was a game-changer for my summer salads.

Ingredients

• 1 lb shrimp, peeled and deveined (medium size works best)
• 2 ripe avocados, diced (wait until they’re slightly soft to the touch)
• 1/4 cup red onion, finely chopped (soak in cold water for 5 mins to mellow the bite)
• 1 tbsp olive oil (or any neutral oil)
• 1 tbsp lime juice (freshly squeezed for the best flavor)
• Salt and pepper, to taste (start with 1/4 tsp salt)
• 1/4 cup cilantro, chopped (optional for those who aren’t fans)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add shrimp to the skillet in a single layer, seasoning with salt and pepper. Cook for 2 minutes per side until pink and opaque. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Transfer cooked shrimp to a plate and let cool to room temperature, about 5 minutes. Tip: Cooling prevents the avocados from turning mushy when mixed.
4. In a large bowl, gently combine the cooled shrimp, diced avocados, red onion, lime juice, and cilantro. Tip: Use a rubber spatula to fold the ingredients together to keep the avocados intact.
5. Season the salad with additional salt and pepper if needed, and serve immediately.

The creamy avocados and tender shrimp create a delightful contrast in textures, while the lime juice adds a zesty kick. Serve this salad in lettuce cups for a low-carb option or alongside crispy tortilla chips for added crunch.

Lemon Garlic Shrimp Skewers

Finally, a dish that brings the beach to your backyard, no matter where you are. These Lemon Garlic Shrimp Skewers are my go-to for summer gatherings, and I love how the garlic infuses into the shrimp, with a hint of lemon that just screams freshness. I remember the first time I made these; the aroma alone had my neighbors peeking over the fence!

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on for presentation)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (more if you love garlic)
• 1 lemon, juiced and zested (save some zest for garnish)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground is best)
• Wooden skewers, soaked in water for 30 minutes (to prevent burning)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean to prevent sticking.
2. In a large bowl, combine shrimp, olive oil, garlic, lemon juice, salt, and pepper. Toss gently to coat evenly, then let marinate for 15 minutes at room temperature.
3. Thread the shrimp onto the soaked skewers, about 4-5 shrimp per skewer, leaving a little space between each for even cooking.
4. Place the skewers on the grill. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque, flipping once halfway through.
5. Remove from grill and sprinkle with reserved lemon zest for an extra burst of flavor.

You’ll love the succulent texture of the shrimp, perfectly complemented by the zesty lemon and robust garlic. Serve these skewers over a bed of quinoa or with a side of grilled vegetables for a complete meal that’s as beautiful as it is delicious.

Shrimp Scampi

Sometimes, all I crave is a dish that feels both luxurious and utterly simple to whip up, and that’s exactly what Shrimp Scampi is for me. It’s my go-to when I want something fancy enough for date night but easy enough for a weeknight dinner.

Ingredients

• 1 lb large shrimp, peeled and deveined (keep the tails on for presentation)
• 3 tbsp unsalted butter (for richness, but you can substitute with olive oil for a lighter version)
• 2 tbsp olive oil (or any neutral oil)
• 4 cloves garlic, minced (adjust to taste)
• 1/2 cup dry white wine (a splash more if you like it saucier)
• 1/4 tsp red pepper flakes (for a hint of heat, optional)
• 1/4 cup fresh parsley, chopped (plus more for garnish)
• 1/2 lemon, juiced (about 2 tbsp, adjust to taste)
• Salt to taste (start with 1/4 tsp)
• 8 oz linguine pasta (or any long pasta you prefer)

Instructions

1. Bring a large pot of salted water to a boil over high heat for the pasta.
2. Add the linguine to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat olive oil and 2 tbsp of butter in a large skillet over medium heat until the butter is melted.
4. Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant but not browned.
5. Increase the heat to medium-high, add the shrimp to the skillet in a single layer, and cook for 1-2 minutes per side until they turn pink and opaque.
6. Remove the shrimp from the skillet and set aside on a plate.
7. Pour the white wine into the skillet, scraping up any browned bits, and let it simmer for 2-3 minutes until slightly reduced.
8. Stir in the remaining 1 tbsp of butter, lemon juice, and chopped parsley until the butter is melted and the sauce is combined.
9. Return the shrimp to the skillet, tossing to coat in the sauce, and cook for another minute to heat through.
10. Drain the pasta, reserving 1/2 cup of pasta water, and add the pasta to the skillet with the shrimp and sauce.
11. Toss everything together, adding a splash of pasta water if needed to loosen the sauce.
12. Season with salt to taste and serve immediately, garnished with additional parsley.

Unbelievably, this Shrimp Scampi comes together in less than 30 minutes, yet it tastes like you’ve spent hours in the kitchen. The shrimp are perfectly tender, the sauce is buttery and bright with lemon, and the pasta soaks up all that delicious flavor. Serve it with a crisp green salad and some crusty bread to mop up every last drop of sauce.

Shrimp Fried Rice

Sometimes, the best meals come from the simplest ingredients lying around your kitchen. That’s exactly how my love affair with Shrimp Fried Rice began—on a lazy Sunday when I was too tired to grocery shop but craving something hearty and flavorful.

Ingredients

• 2 cups cooked rice (day-old rice works best for texture)
• 1/2 lb shrimp, peeled and deveined (medium size is ideal)
• 2 tbsp vegetable oil (or any neutral oil)
• 2 eggs, lightly beaten
• 1/2 cup frozen peas and carrots (no need to thaw)
• 2 green onions, chopped (reserve some for garnish)
• 2 tbsp soy sauce (adjust to taste)
• 1 tsp sesame oil (for that authentic flavor)
• 1/2 tsp garlic powder (or 1 clove fresh garlic, minced)

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and opaque. Remove and set aside.
3. In the same skillet, add the remaining 1 tbsp oil and pour in the beaten eggs. Scramble until just set, about 1 minute, then push to one side.
4. Add the peas and carrots to the skillet, stirring occasionally, for 2 minutes until slightly softened.
5. Increase the heat to high, add the rice, breaking up any clumps, and stir-fry for 3 minutes.
6. Drizzle the soy sauce and sesame oil over the rice, mixing well to combine all ingredients evenly.
7. Return the cooked shrimp to the skillet, add garlic powder, and stir-fry for another 2 minutes until everything is heated through.
8. Garnish with reserved green onions before serving.

What makes this Shrimp Fried Rice stand out is the perfect balance of textures—the slight chewiness of the rice, the tenderness of the shrimp, and the crunch of the vegetables. Serve it straight from the skillet for a cozy, family-style meal that’s sure to impress.

Creole Shrimp and Grits

Last weekend, I found myself craving something hearty yet bursting with flavor, and that’s when I decided to whip up a batch of Creole Shrimp and Grits. It’s a dish that reminds me of my trip to New Orleans, where every bite tells a story of tradition and spice.

Ingredients

• 1 cup stone-ground grits (for the creamiest texture)
• 4 cups water (or chicken broth for extra flavor)
• 1 lb large shrimp, peeled and deveined (tails on for presentation)
• 2 tbsp Creole seasoning (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup diced onion (the base of any good Creole dish)
• 1/2 cup diced bell pepper (adds a sweet crunch)
• 2 cloves garlic, minced (because garlic is life)
• 1 cup diced tomatoes (canned works in a pinch)
• 1/2 cup heavy cream (for that luxurious finish)
• 2 tbsp butter (because everything’s better with butter)
• Salt to taste (don’t skip this)

Instructions

1. In a medium saucepan, bring 4 cups of water or chicken broth to a boil over high heat.
2. Slowly whisk in 1 cup of stone-ground grits, reduce heat to low, and simmer for 20-25 minutes, stirring occasionally to prevent sticking. Tip: For extra creamy grits, stir in 2 tbsp butter and 1/2 cup heavy cream after cooking.
3. While the grits cook, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1/2 cup diced onion and 1/2 cup diced bell pepper, sautéing until soft, about 5 minutes.
4. Add 2 cloves minced garlic and cook for another minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
5. Stir in 1 cup diced tomatoes and 1 tbsp Creole seasoning, cooking for 2-3 minutes to let the flavors meld.
6. Add 1 lb shrimp to the skillet, cooking for 2-3 minutes per side until pink and opaque. Tip: Overcooking shrimp makes them rubbery, so keep an eye on them.
7. Season the shrimp mixture with salt to taste and serve hot over the creamy grits.

Hearty and flavorful, this Creole Shrimp and Grits dish is a perfect balance of spicy and creamy. Serve it with a sprinkle of green onions on top for a pop of color and freshness.

Shrimp Cocktail

Perfect for those warm summer evenings or as a fancy appetizer that’s surprisingly easy to whip up, shrimp cocktail has always been my go-to when I want something that feels special without spending hours in the kitchen. I remember the first time I made it for a dinner party, and the compliments just wouldn’t stop—proof that simple ingredients can create magic.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails left on for presentation)
• 4 cups water (enough to cover the shrimp in a pot)
• 1 lemon, sliced (plus extra for garnish)
• 2 tbsp Old Bay seasoning (adjust to taste)
• 1 cup ketchup (or cocktail sauce of your choice)
• 1 tbsp prepared horseradish (add more for a spicier kick)
• 1 tsp Worcestershire sauce (a secret flavor booster)
• Salt to taste (I like to use sea salt for a cleaner taste)

Instructions

1. In a large pot, bring 4 cups of water to a boil over high heat.
2. Add the lemon slices and Old Bay seasoning to the boiling water, stirring to combine.
3. Carefully add the shrimp to the pot and cook for exactly 2-3 minutes, or until they turn pink and opaque.
4. While the shrimp are cooking, prepare an ice bath in a large bowl to stop the cooking process immediately after.
5. Once the shrimp are done, quickly transfer them to the ice bath using a slotted spoon, letting them chill for about 5 minutes.
6. In a small bowl, mix the ketchup, horseradish, and Worcestershire sauce to make the cocktail sauce. Adjust the horseradish to your preferred spice level.
7. Drain the shrimp from the ice bath and pat them dry with paper towels.
8. Arrange the shrimp on a serving platter with the cocktail sauce in the center and lemon wedges around for garnish.

Succulent and perfectly seasoned, these shrimp are a delight with the tangy cocktail sauce. For an extra touch, serve them in martini glasses for that classic cocktail party vibe.

Shrimp and Corn Chowder

On a chilly evening last week, I found myself craving something hearty yet comforting, and that’s when this Shrimp and Corn Chowder came to life. It’s a dish that reminds me of summer barbecues and cozy winter nights all at once, perfect for any season.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb shrimp, peeled and deveined (size 26-30 works well)
• 2 cups corn kernels (fresh or frozen)
• 1 large potato, diced into 1/2-inch cubes
• 4 cups chicken broth (low sodium preferred)
• 1 cup heavy cream
• 1/2 tsp smoked paprika
• Salt and pepper, adjust to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add shrimp to the pot and cook until just pink, about 2 minutes per side. Remove shrimp and set aside.
5. In the same pot, add corn, potato, chicken broth, and smoked paprika. Bring to a boil.
6. Reduce heat to low and simmer until potatoes are tender, about 15 minutes.
7. Return the shrimp to the pot and stir in heavy cream. Heat through for 2 minutes.
8. Season with salt and pepper to taste.
9. Garnish with fresh parsley before serving.

Perfectly creamy with a hint of smokiness, this chowder is a delightful blend of textures and flavors. Serve it with a slice of crusty bread for dipping, or top with extra shrimp for a more luxurious touch.

Thai Shrimp Soup

Warm, comforting, and bursting with flavors, this Thai Shrimp Soup is my go-to dish when I crave something exotic yet easy to whip up. It reminds me of my trip to Thailand last summer, where I fell in love with the vibrant street food scene. Now, I make it at least once a month, tweaking the recipe slightly each time to suit my mood.

Ingredients

• 1 tbsp coconut oil (or any neutral oil)
• 1 lb shrimp, peeled and deveined (fresh or frozen, thawed)
• 4 cups chicken broth (low sodium preferred)
• 1 can (13.5 oz) coconut milk (full fat for creamier texture)
• 2 tbsp red curry paste (adjust to taste)
• 1 tbsp fish sauce (or soy sauce for a vegetarian option)
• 1 tbsp brown sugar
• 1 lime, juiced (about 2 tbsp)
• 1 cup mushrooms, sliced (any variety works)
• 1 red bell pepper, thinly sliced
• 1/4 cup cilantro, chopped (for garnish)

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the shrimp and cook until just pink, about 2 minutes per side. Remove and set aside.
3. In the same pot, add the chicken broth, coconut milk, red curry paste, fish sauce, and brown sugar. Stir well to combine.
4. Bring the mixture to a simmer over medium heat, then reduce to low and let it cook for 10 minutes to meld the flavors.
5. Add the mushrooms and red bell pepper to the pot. Simmer for another 5 minutes, or until the vegetables are tender.
6. Return the shrimp to the pot and add the lime juice. Stir gently to warm the shrimp through, about 1 minute.
7. Garnish with chopped cilantro before serving.

Not only is this soup a feast for the eyes with its vibrant colors, but the creamy coconut broth paired with the tender shrimp and crisp vegetables makes every spoonful a delight. Serve it with a side of steamed jasmine rice or crusty bread to soak up all the delicious broth.

Shrimp Quesadillas

After a long day at work, there’s nothing I crave more than something quick, cheesy, and a little bit spicy. That’s when my go-to shrimp quesadillas come into play, a dish that’s as fun to make as it is to eat. I remember the first time I tried adding a bit of cumin to the shrimp—it was a game-changer, and now it’s a non-negotiable in my recipe.

Ingredients

• 1 lb medium shrimp, peeled and deveined (thaw if frozen)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• Salt to taste
• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese (or any meltable cheese)
• 1/2 cup diced red bell pepper (for crunch and color)
• 1/4 cup chopped cilantro (optional, for garnish)

Instructions

1. In a medium bowl, toss the shrimp with olive oil, cumin, chili powder, garlic powder, and salt until evenly coated.
2. Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side, or until pink and opaque. Remove from skillet and set aside.
3. Wipe the skillet clean with a paper towel and return to medium heat. Place one tortilla in the skillet.
4. Sprinkle 1/2 cup of cheese evenly over the tortilla, then arrange half of the shrimp and red bell pepper on one half of the tortilla.
5. Fold the tortilla over the filling and press down gently. Cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted.
6. Repeat with the remaining tortillas and filling.
7. Cut each quesadilla into wedges and garnish with cilantro if desired.

Golden and crispy on the outside with a gooey, flavorful center, these shrimp quesadillas are a surefire hit. Serve them with a side of sour cream or avocado slices for an extra layer of indulgence.

Baked Shrimp with Feta Cheese

Just last weekend, I found myself craving something both comforting and a bit luxurious, and that’s when this Baked Shrimp with Feta Cheese recipe came to mind. It’s a dish that reminds me of summer dinners by the sea, yet it’s simple enough to whip up on a busy weeknight.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on for presentation, if you like)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1/2 cup dry white wine (a splash more for the chef is always nice)
• 1 cup diced tomatoes (canned are fine, just drain them well)
• 1/2 tsp red pepper flakes (or less if you’re sensitive to heat)
• 4 oz feta cheese, crumbled (block feta gives the best texture)
• 1/4 cup chopped fresh parsley (dill works great too)
• Salt and freshly ground black pepper (to taste, but don’t be shy)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for baking.
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 1 minute, just until fragrant—be careful not to burn it.
3. Add the shrimp to the skillet, seasoning lightly with salt and pepper. Cook for 2 minutes per side, then remove them to a plate; they’ll finish cooking in the oven.
4. Pour the white wine into the skillet, scraping up any browned bits. Let it simmer for 2 minutes to reduce slightly.
5. Stir in the diced tomatoes and red pepper flakes, cooking for another 3 minutes until the mixture thickens a bit.
6. Return the shrimp to the skillet, nestling them into the tomato mixture. Sprinkle the crumbled feta cheese evenly over the top.
7. Transfer the skillet to the oven and bake for 10 minutes, or until the cheese is lightly golden and the shrimp are cooked through.
8. Garnish with chopped parsley before serving.

What I love most about this dish is the way the creamy feta melts into the tangy tomato sauce, creating a perfect backdrop for the succulent shrimp. Serve it with crusty bread to soak up every last bit of sauce, or over a bed of orzo for a more substantial meal.

Shrimp and Mushroom Risotto

Craving something creamy yet packed with umami? I recently whipped up this Shrimp and Mushroom Risotto on a lazy Sunday, and it was the perfect comfort food that didn’t skimp on flavor. The key? Patience and good quality arborio rice—trust me, it makes all the difference.

Ingredients

• 1 cup arborio rice (don’t substitute with regular rice)
• 4 cups chicken stock, kept warm (low-sodium preferred)
• 1/2 lb shrimp, peeled and deveined (size 26-30 works best)
• 1 cup sliced mushrooms (cremini or button)
• 1/2 cup dry white wine (or substitute with more stock)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced
• 3 tbsp unsalted butter (divided)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• Salt and pepper (adjust to taste)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. In a large pan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat until the butter melts.
2. Add the diced onion and sauté for 3-4 minutes until translucent, then add garlic and cook for another 30 seconds until fragrant.
3. Stir in the arborio rice, ensuring each grain is coated with the oil and butter mixture, and toast for 2 minutes.
4. Pour in the white wine, stirring constantly until the liquid is fully absorbed—this should take about 2 minutes.
5. Begin adding the warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
6. While the risotto cooks, in a separate pan, heat the remaining 1 tbsp olive oil over medium-high heat. Add the shrimp and mushrooms, seasoning with salt and pepper, and cook for 2-3 minutes until the shrimp are pink and the mushrooms are golden. Remove from heat and set aside.
7. Once the risotto is creamy and the rice is al dente, stir in the remaining 2 tbsp butter, Parmesan cheese, and the cooked shrimp and mushrooms. Adjust seasoning with salt and pepper if needed.
8. Garnish with fresh parsley and serve immediately, offering extra Parmesan on the side for those who love an extra cheesy bite.

Mmm, the risotto is luxuriously creamy with a delightful bite from the al dente rice, while the shrimp and mushrooms add a wonderful depth of flavor. For a twist, try serving it in hollowed-out roasted bell peppers for an edible bowl that’s as fun to eat as it is delicious.

Shrimp Po’ Boy Sandwich

Unbelievable how a simple sandwich can transport you straight to the heart of New Orleans with just one bite. That’s the magic of the Shrimp Po’ Boy, a crispy, juicy delight that’s become a staple in my kitchen, especially during summer when I crave something light yet satisfying. Let me share how I make it, with a few personal twists that might just make it your new favorite too.

Ingredients

• 1 lb medium shrimp, peeled and deveined (for quicker cooking)
• 1 cup buttermilk (or regular milk with a tbsp of vinegar for tang)
• 1 cup all-purpose flour (for that perfect crisp)
• 1 tsp paprika (smoked paprika adds a nice depth)
• 1/2 tsp garlic powder (because garlic makes everything better)
• Salt to taste (I like mine on the saltier side)
• 1/4 cup vegetable oil (or any neutral oil for frying)
• 4 French bread rolls (toasted lightly for extra crunch)
• 1 cup shredded lettuce (iceberg for crunch, romaine for sweetness)
• 1 large tomato, sliced (heirlooms add color and flavor)
• 1/2 cup mayonnaise (or aioli for a garlicky kick)
• Hot sauce to taste (I’m a Louisiana Hot Sauce fan)

Instructions

1. In a bowl, soak the shrimp in buttermilk for 15 minutes. This tenderizes the shrimp and helps the flour stick better.
2. While the shrimp soaks, mix flour, paprika, garlic powder, and salt in another bowl. This is your dredging station.
3. Heat oil in a large skillet over medium-high heat until it reaches 350°F. A candy thermometer is handy here.
4. Dredge each shrimp in the flour mixture, shaking off excess. Fry in batches to avoid overcrowding, about 2-3 minutes per side until golden brown.
5. Drain fried shrimp on a paper towel-lined plate. Sprinkle with a bit more salt while hot.
6. Toast the French bread rolls lightly. Spread mayonnaise on both sides, then layer with lettuce, tomato slices, and the crispy shrimp. Drizzle with hot sauce to taste.

Right out of the skillet, the shrimp are irresistibly crispy, while the cool, creamy mayo and crisp veggies balance each bite perfectly. Try serving it with a side of sweet potato fries for a meal that’s downright decadent.

Shrimp and Sausage Jambalaya

Every time I think about comfort food that packs a punch, my mind immediately goes to this Shrimp and Sausage Jambalaya. It’s a dish that brings back memories of my first trip to New Orleans, where the flavors are as bold and vibrant as the city itself. I’ve tweaked the recipe over the years to suit my taste, but the soul of the dish remains untouched.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb smoked sausage, sliced into 1/2-inch pieces
• 1 lb shrimp, peeled and deveined
• 1 cup onion, diced
• 1/2 cup green bell pepper, diced
• 1/2 cup celery, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 2 green onions, sliced (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add the sliced sausage and cook until browned, about 5 minutes, stirring occasionally.
3. Add the onion, bell pepper, and celery to the pot. Cook until the vegetables are softened, about 5 minutes.
4. Stir in the garlic and cook for 1 minute until fragrant.
5. Add the rice to the pot, stirring to coat the grains with the oil and vegetables.
6. Pour in the chicken broth and diced tomatoes with their juice. Add the thyme, smoked paprika, cayenne pepper, salt, and black pepper. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
8. While the rice is cooking, season the shrimp with salt and black pepper.
9. After the rice is cooked, add the shrimp to the pot. Cover and cook for 5 minutes, or until the shrimp are pink and cooked through.
10. Remove from heat and let stand, covered, for 5 minutes. Fluff the jambalaya with a fork before serving.

My favorite thing about this jambalaya is how the rice absorbs all the incredible flavors, making every bite a little different. Serve it with a sprinkle of green onions on top for a fresh contrast to the rich, smoky flavors. It’s perfect for a cozy night in or to spice up your next gathering.

Grilled Shrimp with Mango Salsa

Craving something light yet bursting with flavor? I recently whipped up this Grilled Shrimp with Mango Salsa for a weekend barbecue, and it was an instant hit. The combination of juicy shrimp and fresh mango salsa is a match made in heaven, perfect for those warm summer evenings.

Ingredients

• 1 lb large shrimp, peeled and deveined (look for fresh or frozen, but thaw if frozen)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 ripe mango, diced (about 1 cup)
• 1/2 red bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced (adjust to taste for heat)
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced (about 2 tbsp)

Instructions

1. Preheat your grill to medium-high heat (about 400°F). This ensures the shrimp cooks quickly without sticking.
2. In a bowl, toss the shrimp with olive oil, salt, and black pepper until evenly coated. Tip: Let the shrimp sit for 5 minutes to absorb the flavors.
3. Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Avoid overcooking to keep them juicy.
4. While the shrimp grills, combine mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice in a bowl to make the salsa. Tip: Let the salsa sit for 10 minutes to allow the flavors to meld.
5. Serve the grilled shrimp topped with mango salsa. Tip: For an extra touch, serve with lime wedges on the side.

The grilled shrimp are perfectly tender with a slight char, while the mango salsa adds a sweet and spicy kick. Try serving this dish over a bed of quinoa or with tortilla chips for a fun twist.

Shrimp Alfredo

After a long day, there’s nothing more comforting than a creamy, indulgent bowl of Shrimp Alfredo. I remember the first time I made this dish; it was a chilly evening, and I wanted something that felt like a hug in a bowl. This recipe is my go-to for those nights when only something rich and satisfying will do.

Ingredients

• 8 oz fettuccine pasta (or any pasta of your choice)
• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 2 tbsp unsalted butter (for a richer flavor)
• 2 cloves garlic, minced (fresh is best)
• 1 cup heavy cream (half-and-half works in a pinch)
• 1 cup grated Parmesan cheese (plus extra for serving)
• Salt and pepper to taste (start with 1/4 tsp salt)
• 1 tbsp olive oil (or any neutral oil)
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
4. Pour in the heavy cream, stirring constantly. Let it simmer gently for 2 minutes to thicken slightly.
5. Reduce heat to low and gradually stir in the Parmesan cheese until the sauce is smooth. If the sauce is too thick, add reserved pasta water a tablespoon at a time.
6. Add the cooked pasta and shrimp to the skillet, tossing to coat everything in the Alfredo sauce. Cook for an additional 1-2 minutes until everything is heated through.
7. Garnish with chopped parsley and extra Parmesan cheese before serving.

One bite of this Shrimp Alfredo, and you’ll be transported to a cozy Italian trattoria. The creamy sauce clings perfectly to the pasta, and the shrimp add a delightful sweetness and texture. For an extra touch, serve with a side of garlic bread to soak up every last drop of sauce.

Shrimp and Grits Casserole

Just last weekend, I found myself craving something hearty yet comforting, and that’s when I decided to whip up this Shrimp and Grits Casserole. It’s a dish that reminds me of family brunches, where the table is always full, and the food is always warm and inviting.

Ingredients

• 1 cup stone-ground grits (for the creamiest texture)
• 4 cups water (or chicken broth for extra flavor)
• 1 lb shrimp, peeled and deveined (size 31-40 works best)
• 1 cup sharp cheddar cheese, shredded (extra for topping if you like it cheesy)
• 2 tbsp unsalted butter (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 clove garlic, minced (more if you’re a garlic lover)
• 1/4 cup green onions, chopped (for a fresh finish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium saucepan, bring 4 cups of water or chicken broth to a boil over high heat.
3. Slowly whisk in 1 cup of stone-ground grits, reducing the heat to low to prevent splattering.
4. Cover and simmer the grits for 20-25 minutes, stirring occasionally, until they’re thick and creamy. Tip: A wooden spoon helps prevent sticking.
5. While the grits cook, melt 2 tbsp of butter in a skillet over medium heat and sauté 1 clove of minced garlic until fragrant, about 30 seconds.
6. Add 1 lb of shrimp to the skillet, seasoning with 1/2 tsp salt and 1/4 tsp black pepper, and cook until pink, about 2-3 minutes per side. Tip: Don’t overcrowd the skillet to ensure even cooking.
7. Once the grits are done, stir in 1 cup of shredded cheddar cheese until melted and fully incorporated.
8. Fold the cooked shrimp into the cheesy grits, then transfer the mixture to a greased casserole dish.
9. Bake in the preheated oven for 15-20 minutes, until the top is lightly golden. Tip: For a crispier top, broil for the last 2 minutes.
10. Garnish with 1/4 cup of chopped green onions before serving.

The casserole comes out with a perfect balance of creamy grits and tender shrimp, with a hint of sharp cheddar that ties it all together. Serve it straight from the oven with a side of crispy bacon or a fresh salad for a complete meal that’s sure to impress.

Conclusion

Variety is the spice of life, and our roundup of 20 Delicious Easy Frozen Shrimp Recipes offers just that—quick, tasty dinners to spice up your weeknights. We’d love to hear which recipes become your favorites, so don’t forget to leave a comment and share your top picks on Pinterest. Happy cooking!

Bella Bacinos