18 Delicious Pink Shrimp Recipes for Every Occasion

Zesty, vibrant, and utterly delicious, pink shrimp are the star of the sea that can transform any meal into a special occasion. Whether you’re whipping up a quick weeknight dinner, hosting a summer BBQ, or craving some comfort food with a twist, we’ve got you covered. Dive into our roundup of 18 mouthwatering recipes that showcase the versatility and flavor of pink shrimp. Let’s get cooking!

Garlic Butter Pink Shrimp Pasta

How quietly the evening settles in, the perfect time to stir together a dish that feels like a gentle embrace. This Garlic Butter Pink Shrimp Pasta is a melody of flavors, each note carefully composed to create a harmony on your palate.

Ingredients

• 8 oz linguine pasta
• 1 lb pink shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 3 garlic cloves, minced
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp red pepper flakes
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the pasta.
2. While the pasta cooks, heat a large skillet over medium heat. Add the butter and allow it to melt until it begins to foam slightly.
3. Add the minced garlic to the skillet and sauté for about 30 seconds, until fragrant but not browned, to avoid bitterness.
4. Increase the heat to medium-high and add the shrimp to the skillet. Cook for 2 minutes per side, until they turn pink and opaque.
5. Pour in the white wine, scraping any browned bits from the bottom of the skillet, and let it simmer for 1 minute to reduce slightly.
6. Reduce the heat to medium and stir in the heavy cream, Parmesan cheese, and red pepper flakes. Simmer the sauce for 2-3 minutes, until it thickens slightly.
7. Add the cooked linguine to the skillet, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until the desired consistency is reached.
8. Season with salt to taste and garnish with fresh parsley before serving.

Delicate strands of linguine cradle the succulent shrimp, each bite infused with the rich, garlicky butter sauce. Serve this dish with a crisp white wine and a side of steamed asparagus for a meal that sings of summer evenings.

Spicy Pink Shrimp Tacos

Kneading through the memories of coastal summers, these Spicy Pink Shrimp Tacos emerge as a vibrant homage to the sea’s bounty, wrapped in the warmth of a soft tortilla. The dish is a delicate dance of heat and sweetness, perfect for those evenings when the ocean whispers through the kitchen window.

Ingredients

• 1 lb wild-caught pink shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1 cup finely shredded red cabbage
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• 2 tbsp freshly squeezed lime juice
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 8 small corn tortillas
• 1 avocado, thinly sliced
• 1/4 cup sour cream

Instructions

1. In a medium bowl, toss the shrimp with smoked paprika and cayenne pepper until evenly coated.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the shrimp to the skillet in a single layer, cooking for 2 minutes per side until they turn pink and opaque.
4. While the shrimp cooks, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, keeping them wrapped in a clean towel to stay warm.
5. In a small bowl, mix lime juice with a pinch of salt, then toss with the shredded red cabbage to lightly pickle.
6. To assemble, place a few shrimp on each tortilla, top with pickled cabbage, avocado slices, a sprinkle of queso fresco, and a dollop of sour cream.
7. Garnish with chopped cilantro before serving.

Nowhere does the simplicity of fresh ingredients shine brighter than in these tacos, where the crisp cabbage contrasts beautifully with the creamy avocado and the spicy, succulent shrimp. Serve them with an extra wedge of lime on the side for a burst of brightness that ties every bite together.

Creamy Pink Shrimp Alfredo

Reflecting on the quiet moments of the morning, there’s something deeply comforting about preparing a dish that marries simplicity with elegance. Creamy Pink Shrimp Alfredo is just that—a gentle dance of flavors and textures that feels like a warm embrace on a lazy weekend.

Ingredients

– 8 oz fettuccine pasta
– 1 lb wild-caught shrimp, peeled and deveined
– 2 tbsp clarified butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup freshly grated Parmigiano-Reggiano
– 1/4 tsp freshly grated nutmeg
– 1 tbsp tomato paste
– Salt, to precise taste
– Freshly ground black pepper, to precise taste
– 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling 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. In a large skillet over medium heat, melt the clarified butter. Add the shrimp and cook until just pink, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds. Stir in the tomato paste until fully incorporated.
4. Pour in the heavy cream, stirring constantly to combine with the tomato paste. Bring to a gentle simmer.
5. Gradually whisk in the Parmigiano-Reggiano until the sauce is smooth and creamy. Add the nutmeg, salt, and pepper, adjusting to taste.
6. Return the shrimp to the skillet, tossing to coat in the sauce. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is achieved.
7. Add the drained fettuccine to the skillet, tossing gently to ensure each strand is luxuriously coated with the sauce.
8. Garnish with chopped fresh parsley before serving.
Nestled in its creamy embrace, the dish offers a harmonious blend of the shrimp’s delicate sweetness with the rich, velvety sauce. Serve it with a crisp, white wine to elevate the dining experience, letting the flavors sing in perfect harmony.

Pink Shrimp and Avocado Salad

Dappled sunlight filters through the kitchen window as I ponder the simplicity and elegance of combining the ocean’s bounty with the earth’s creamy delights. This dish, a harmonious blend of succulent shrimp and buttery avocado, is a testament to the beauty of minimal ingredients yielding maximum flavor.

Ingredients

• 1 lb wild-caught pink shrimp, peeled and deveined
• 2 ripe Hass avocados, cubed
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lime juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro

Instructions

1. In a medium bowl, whisk together the extra-virgin olive oil, fresh lime juice, sea salt, and freshly ground black pepper to create the dressing.
2. Add the peeled and deveined wild-caught pink shrimp to the dressing, ensuring each piece is lightly coated. Let marinate for 10 minutes at room temperature.
3. While the shrimp marinates, gently fold the cubed Hass avocados, finely chopped red onion, and chopped fresh cilantro in a large salad bowl.
4. Heat a non-stick skillet over medium-high heat. Add the marinated shrimp, reserving the dressing. Cook for 2 minutes per side, or until the shrimp turn pink and opaque.
5. Transfer the cooked shrimp to the salad bowl with the avocado mixture. Drizzle the reserved dressing over the top and toss lightly to combine.

Unassuming yet unforgettable, this salad offers a delightful contrast between the tender shrimp and the creamy avocado, with a bright acidity from the lime. Serve it atop a bed of mixed greens for an extra crunch or alongside grilled artisan bread to soak up the dressing.

Grilled Pink Shrimp Skewers

Gently swaying in the summer breeze, the thought of Grilled Pink Shrimp Skewers brings a sense of calm and anticipation. This dish, with its vibrant hues and succulent flavors, is a testament to the simplicity and elegance of seaside cooking.

Ingredients

• 1 lb fresh pink shrimp, peeled and deveined
• 2 tbsp clarified butter, melted
• 1 tbsp fresh lemon juice
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Preheat the grill to medium-high heat, approximately 375°F.
2. In a medium bowl, combine the melted clarified butter, lemon juice, smoked paprika, sea salt, black pepper, and minced garlic. Whisk until fully incorporated.
3. Add the peeled and deveined shrimp to the bowl, tossing gently to coat each piece evenly with the marinade. Let sit for 10 minutes to absorb the flavors.
4. Thread the marinated shrimp onto skewers, ensuring they are spaced evenly for uniform cooking.
5. Place the skewers on the preheated grill. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque, basting occasionally with any remaining marinade.
6. Remove the skewers from the grill and sprinkle with freshly chopped parsley for a burst of color and freshness.

With a delicate balance of smokiness and citrus, these Grilled Pink Shrimp Skewers offer a tender bite that melts in your mouth. Serve them atop a bed of wild rice or alongside a crisp, green salad for a meal that sings of summer.

Pink Shrimp Stir Fry with Vegetables

Lately, I’ve found myself drawn to the simplicity and vibrancy of stir-fries, especially when they bring together the delicate sweetness of shrimp with the crisp freshness of vegetables. This pink shrimp stir fry is a testament to how a few quality ingredients can create a dish that’s both comforting and elegant.

Ingredients

• 1 lb wild-caught pink shrimp, peeled and deveined
• 2 tbsp cold-pressed avocado oil
• 1 cup rainbow bell peppers, thinly sliced
• 1 cup snap peas, trimmed
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup tamari sauce
• 1 tbsp raw honey
• 1 tsp toasted sesame oil
• 1/2 cup scallions, sliced on a bias
• 1 tbsp toasted sesame seeds

Instructions

1. Heat avocado oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add shrimp in a single layer, searing for 1 minute per side until just pink. Remove and set aside.
3. In the same pan, add bell peppers and snap peas, stir-frying for 2 minutes until vibrant but still crisp.
4. Stir in garlic and ginger, cooking for 30 seconds until fragrant.
5. Whisk together tamari and honey, then pour over vegetables, tossing to coat evenly.
6. Return shrimp to the pan, adding sesame oil, and stir-fry for 1 minute to combine flavors.
7. Garnish with scallions and sesame seeds before serving.

Gently, the dish comes together with a harmony of textures—the shrimp tender, the vegetables with a satisfying crunch. Serve it over a bed of jasmine rice or alongside a crisp, chilled cucumber salad for a meal that feels both nourishing and indulgent.

Pink Shrimp Scampi

Amidst the quiet hum of the kitchen, the thought of Pink Shrimp Scampi brings a gentle warmth, a dish that whispers of summer evenings and the delicate dance of flavors. It’s a recipe that feels both indulgent and intimately simple, a reminder of the joy found in cooking with intention.

Ingredients

• 1 lb wild-caught pink shrimp, peeled and deveined
• 3 tbsp clarified butter
• 4 garlic cloves, minced
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 tsp red pepper flakes
• 1/2 cup heavy cream
• 1/4 cup finely chopped fresh parsley
• Sea salt, to precise measurement
• 8 oz linguine pasta

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the linguine and cook until al dente, 8-10 minutes, stirring occasionally to prevent sticking.
2. While the pasta cooks, heat clarified butter in a large skillet over medium heat until it shimmers, about 1 minute.
3. Add minced garlic and red pepper flakes to the skillet, sautéing until fragrant, 30 seconds, ensuring not to burn the garlic.
4. Increase heat to medium-high, add the shrimp in a single layer, and cook until just pink, 1-2 minutes per side. Remove shrimp and set aside.
5. Deglaze the skillet with white wine, scraping up any browned bits, and reduce by half, about 2 minutes.
6. Stir in lemon juice and heavy cream, bringing the mixture to a gentle simmer. Cook until slightly thickened, 2-3 minutes.
7. Return the shrimp to the skillet, tossing to coat in the sauce, and cook until heated through, 1 minute.
8. Drain the linguine, reserving 1/4 cup of pasta water. Toss the pasta with the shrimp and sauce, adding reserved water as needed to loosen the sauce.
9. Finish by sprinkling with fresh parsley and a precise pinch of sea salt, tossing once more to combine.

Rich in flavor yet light in texture, the Pink Shrimp Scampi offers a harmonious blend of creamy and citrus notes, perfect when served atop a rustic wooden board for a touch of homey elegance.

Pink Shrimp Cocktail

Wandering through the flavors of summer, this Pink Shrimp Cocktail captures the essence of coastal dining with its vibrant hues and refreshing taste. It’s a dish that whispers of leisurely afternoons and the gentle clink of ice in a glass.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1 cup organic tomato juice
• 1/4 cup freshly squeezed lemon juice
• 2 tbsp prepared horseradish
• 1 tsp Worcestershire sauce
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 avocado, diced
• 1/4 cup finely chopped cilantro
• 1 lime, cut into wedges

Instructions

1. In a large pot, bring 4 cups of water to a rolling boil over high heat. Add the shrimp and cook for exactly 2 minutes, until they turn pink and opaque.
2. Immediately transfer the shrimp to an ice bath to stop the cooking process, ensuring they remain tender and juicy.
3. In a medium bowl, whisk together the tomato juice, lemon juice, horseradish, Worcestershire sauce, sea salt, and black pepper until well combined.
4. Drain the shrimp thoroughly and gently fold them into the sauce mixture, coating each piece evenly.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
6. Just before serving, add the diced avocado and chopped cilantro, stirring gently to incorporate without mashing the avocado.
7. Serve chilled, garnished with lime wedges for a bright, citrusy finish.

Juxtaposing the creamy avocado against the crisp shrimp, this cocktail offers a delightful contrast in textures. The horseradish lends a subtle heat that dances on the palate, making it perfect for serving in martini glasses for an elegant touch.

Pink Shrimp Curry

Sometimes, the most comforting dishes come wrapped in the hues of a sunset, like this Pink Shrimp Curry, a gentle blend of warmth and spice that feels like a quiet evening at home.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1 cup finely diced yellow onion
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 can (14 oz) coconut milk, full-fat
• 1 cup cherry tomatoes, halved
• 1 tbsp fresh lime juice
• 1/4 cup cilantro leaves, for garnish
• Sea salt, to season

Instructions

1. In a large skillet over medium heat, melt the clarified butter until it shimmers, about 1 minute.
2. Add the diced yellow onion, sautéing until translucent and slightly golden, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant, ensuring the garlic does not brown.
4. Sprinkle the ground turmeric, coriander, and cayenne pepper over the onion mixture, toasting the spices for 30 seconds to release their aromas.
5. Pour in the coconut milk, stirring to combine with the spice mixture, and bring to a gentle simmer over low heat, allowing the flavors to meld for 10 minutes.
6. Add the cherry tomatoes and shrimp to the skillet, cooking until the shrimp are pink and opaque, about 3-4 minutes, turning once halfway through.
7. Remove from heat and drizzle with fresh lime juice, then season with sea salt to your preference.
8. Garnish with cilantro leaves before serving.

The curry boasts a velvety texture, with the shrimp offering a tender bite against the creamy coconut base. Try serving it over a bed of steamed jasmine rice or with warm naan bread to soak up the vibrant sauce.

Pink Shrimp Paella

How quietly the morning unfolds, with the promise of a dish that carries the warmth of the sun and the whisper of the sea. Pink Shrimp Paella, a melody of flavors and colors, invites you to a moment of culinary serenity.

Ingredients

• 2 cups Bomba rice
• 1 lb wild-caught pink shrimp, peeled and deveined
• 4 cups homemade seafood stock, kept warm
• 1/2 cup extra virgin olive oil
• 1 large Spanish onion, finely diced
• 4 garlic cloves, thinly sliced
• 1 red bell pepper, julienned
• 1 tsp smoked paprika
• 1 pinch saffron threads, soaked in 2 tbsp warm water
• 1/2 cup dry white wine
• 1/2 cup fresh parsley, finely chopped
• 1 lemon, cut into wedges
• Sea salt, to taste

Instructions

1. Heat the olive oil in a 15-inch paella pan over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook until translucent, stirring occasionally, for 5 minutes.
3. Incorporate the garlic and red bell pepper, cooking until softened, about 3 minutes.
4. Stir in the Bomba rice, ensuring each grain is coated with oil, toasting lightly for 2 minutes.
5. Deglaze the pan with white wine, allowing it to reduce by half, about 2 minutes.
6. Add the smoked paprika and saffron with its soaking liquid, stirring to distribute evenly.
7. Pour in the warm seafood stock, bringing the mixture to a gentle boil without stirring.
8. Arrange the pink shrimp evenly over the rice, submerging them slightly.
9. Reduce the heat to low and simmer uncovered for 20 minutes, or until the rice is al dente and the liquid is absorbed.
10. Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes.
11. Garnish with fresh parsley and serve with lemon wedges on the side.

By the time the paella rests, the rice will have absorbed every drop of flavor, leaving behind a slightly crisp bottom layer known as socarrat. The shrimp, tender and sweet, contrast beautifully with the smoky, aromatic rice. Consider serving it directly from the pan, allowing the vibrant colors to take center stage at your table.

Pink Shrimp and Grits

Kindly imagine the gentle hues of dawn as they inspire this dish, a harmonious blend of comfort and sophistication. Pink shrimp and grits, a Southern classic reimagined, whispers of tender mornings and the slow, deliberate art of cooking.

Ingredients

• 1 cup stone-ground grits
• 4 cups filtered water
• 1 tsp sea salt
• 2 tbsp clarified butter
• 1 lb wild-caught pink shrimp, peeled and deveined
• 1 clove garlic, minced
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 1/4 tsp smoked paprika
• Fresh chives, finely chopped for garnish

Instructions

1. In a medium saucepan, bring 4 cups of filtered water to a boil over high heat. Gradually whisk in 1 cup of stone-ground grits and 1 tsp of sea salt.
2. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally to prevent sticking. Tip: For creamier grits, stir more frequently.
3. While the grits cook, heat 2 tbsp of clarified butter in a skillet over medium heat. Add 1 lb of pink shrimp and sauté for 2 minutes per side, until just pink.
4. Add 1 minced garlic clove to the shrimp, cooking for an additional 30 seconds until fragrant. Tip: Avoid overcooking the shrimp to maintain their tenderness.
5. Stir 1/2 cup of heavy cream and 1/4 cup of Parmesan cheese into the cooked grits until fully incorporated and creamy.
6. Gently fold the sautéed shrimp and garlic into the grits, along with 1 tbsp of fresh lemon juice and 1/4 tsp of smoked paprika. Tip: The lemon juice brightens the dish, balancing the richness.
7. Serve immediately, garnished with finely chopped fresh chives.

Perfectly balanced, the dish offers a creamy texture with bursts of succulent shrimp, all uplifted by the sharpness of Parmesan and the subtle smokiness of paprika. Consider serving in shallow bowls to showcase its inviting colors, perhaps alongside a crisp, green salad for contrast.

Pink Shrimp Bisque

Floating through the kitchen on a quiet afternoon, the thought of crafting a velvety pink shrimp bisque feels like a gentle embrace. This dish, with its delicate hue and rich layers of flavor, is a testament to the beauty of slow cooking and the joy of savoring each moment.

Ingredients

• 1 lb wild-caught pink shrimp, shells on
• 2 tbsp clarified butter
• 1 cup finely diced yellow onion
• 1/2 cup finely diced celery
• 1/2 cup finely diced carrot
• 2 cloves garlic, minced
• 1/4 cup tomato paste
• 1/4 cup all-purpose flour
• 4 cups seafood stock
• 1 cup heavy cream
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt, to precise measurement
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the shrimp shells and sauté for 5 minutes, until they turn pink and fragrant, extracting their essence for the bisque.
3. Remove the shells and set aside. In the same pot, add the onion, celery, and carrot, cooking until translucent, about 5 minutes.
4. Stir in the garlic and tomato paste, cooking for another 2 minutes until the paste darkens slightly.
5. Sprinkle the flour over the vegetables, stirring constantly for 2 minutes to cook off the raw taste.
6. Gradually whisk in the seafood stock, ensuring no lumps remain, and bring to a gentle simmer.
7. Add the reserved shrimp shells back into the pot, along with the smoked paprika and cayenne pepper. Simmer uncovered for 25 minutes, allowing the flavors to meld.
8. Strain the bisque through a fine-mesh sieve into a clean pot, pressing on the solids to extract all the liquid.
9. Return the bisque to the stove over low heat. Stir in the heavy cream and lemon juice, heating through but not boiling.
10. Season with salt to a precise measurement, tasting as you go to achieve the perfect balance.
11. Garnish with chopped fresh parsley before serving.

Creamy and luxurious, this pink shrimp bisque carries the subtle sweetness of the sea, balanced by a hint of smokiness and spice. Serve it in warmed bowls with a side of crusty bread for dipping, or elevate it with a drizzle of herb-infused oil for an extra touch of elegance.

Pink Shrimp Ceviche

Just as the first light of dawn gently touches the horizon, there’s something profoundly peaceful about preparing a dish that mirrors the quiet beauty of the morning. Pink Shrimp Ceviche, with its delicate hues and refreshing zest, is a celebration of simplicity and flavor, a dish that whispers rather than shouts.

Ingredients

• 1 lb wild-caught pink shrimp, peeled and deveined
• 1 cup freshly squeezed lime juice
• 1/2 cup finely diced red onion
• 1/2 cup diced English cucumber
• 1/4 cup chopped cilantro
• 1 avocado, diced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 jalapeño, seeded and finely minced

Instructions

1. In a large glass bowl, combine the shrimp and lime juice, ensuring the shrimp are fully submerged. Cover and refrigerate for 20 minutes, or until the shrimp are opaque and cooked through by the acid.
2. Drain the shrimp, reserving 2 tablespoons of the lime juice. Pat the shrimp dry with paper towels to remove excess moisture.
3. In the same bowl, gently fold together the shrimp, reserved lime juice, red onion, cucumber, cilantro, avocado, sea salt, black pepper, and jalapeño until evenly combined.
4. Let the ceviche sit for 5 minutes to allow the flavors to meld. Taste and adjust seasoning if necessary, keeping in mind the balance of acidity and salt.
5. Serve immediately, or refrigerate for up to 1 hour for a more pronounced flavor. Tip: For an elegant presentation, serve in chilled martini glasses or on a bed of butter lettuce leaves.

Perfectly balanced between tangy and fresh, the ceviche offers a delightful crunch from the cucumber and a creamy contrast from the avocado. Consider garnishing with thin slices of radish or a drizzle of extra virgin olive oil for an added layer of flavor and texture.

Pink Shrimp Fried Rice

Kneading through the memories of coastal summers, this dish brings a blush of the sea to your table, marrying the delicate sweetness of shrimp with the comforting warmth of fried rice.

Ingredients

• 1 cup jasmine rice, cooked and cooled
• 1/2 lb wild-caught pink shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1/4 cup finely diced shallots
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup fresh peas
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp white pepper
• 2 tbsp chopped scallions for garnish

Instructions

1. Heat a large wok over medium-high heat until a drop of water sizzles upon contact.
2. Add 1 tbsp clarified butter, swirling to coat the wok evenly.
3. Add the shrimp in a single layer, cooking for 1 minute per side until just pink. Remove and set aside.
4. In the same wok, add the remaining clarified butter and shallots, sautéing until translucent, about 2 minutes.
5. Push the shallots to one side, pour the beaten eggs into the other side, scrambling gently until softly set, about 1 minute.
6. Add the cooked rice, breaking up any clumps with the back of a spoon, and stir-fry for 2 minutes.
7. Incorporate the peas, cooked shrimp, soy sauce, sesame oil, and white pepper, tossing everything together for another 2 minutes until heated through.
8. Garnish with chopped scallions before serving.

Here, the rice grains remain distinct yet tender, each bite infused with the umami depth of soy and the nutty whisper of sesame. For a playful twist, serve in hollowed-out pineapple halves to echo the dish’s tropical undertones.

Pink Shrimp Pizza

Remembering the first time I encountered the delicate balance of flavors in a Pink Shrimp Pizza, it felt like a gentle whisper of the sea meeting the earthy embrace of artisan dough. This dish, with its blush-hued sauce and succulent seafood, invites a moment of quiet indulgence.

Ingredients

• 1 lb wild-caught pink shrimp, peeled and deveined
• 1 cup San Marzano tomato puree
• 2 tbsp extra virgin olive oil
• 1 tsp crushed red pepper flakes
• 1/2 cup fresh basil leaves, chiffonade
• 8 oz fresh mozzarella cheese, thinly sliced
• 1/4 cup grated Parmigiano-Reggiano
• 1 lb pizza dough, homemade or store-bought
• 1 tbsp clarified butter
• 1 clove garlic, minced

Instructions

1. Preheat your oven to 475°F with a pizza stone inside for at least 30 minutes to ensure even heat distribution.
2. In a medium skillet over low heat, warm the clarified butter and sauté the minced garlic until fragrant, about 1 minute. Add the shrimp and cook until just pink, approximately 2 minutes per side. Remove from heat and set aside.
3. On a floured surface, stretch the pizza dough to a 12-inch round. Transfer to a pizza peel dusted with semolina to prevent sticking.
4. Spread the tomato puree evenly over the dough, leaving a 1/2-inch border. Sprinkle with crushed red pepper flakes for a subtle heat.
5. Arrange the mozzarella slices over the sauce, then distribute the cooked shrimp evenly. Sprinkle with Parmigiano-Reggiano.
6. Carefully slide the pizza onto the preheated stone and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.
7. Remove from the oven and let rest for 2 minutes. Garnish with fresh basil before slicing.

Delight in the contrast of the crispy crust against the tender shrimp, the sauce’s acidity brightened by the basil’s freshness. Serve with a chilled glass of Vermentino to elevate the experience.

Pink Shrimp Stuffed Mushrooms

How quietly the evening settles in, a perfect time to share a dish that marries the earthiness of mushrooms with the delicate sweetness of shrimp. These Pink Shrimp Stuffed Mushrooms are a testament to the beauty of simple ingredients coming together to create something truly special.

Ingredients

• 12 large white mushrooms, stems removed and reserved
• 1/2 cup pink shrimp, finely chopped
• 1/4 cup unsalted butter, clarified
• 1/4 cup shallots, minced
• 1/2 cup panko breadcrumbs
• 1/4 cup Parmesan cheese, freshly grated
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1/4 cup dry white wine

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with clarified butter.
2. Finely chop the reserved mushroom stems and sauté them with minced shallots in 2 tbsp of clarified butter over medium heat until softened, about 5 minutes.
3. Add the finely chopped pink shrimp to the pan and cook until just pink, approximately 3 minutes, then deglaze with dry white wine, allowing it to reduce by half.
4. Remove from heat and stir in panko breadcrumbs, Parmesan cheese, parsley, sea salt, and black pepper until well combined.
5. Generously fill each mushroom cap with the shrimp mixture, pressing lightly to adhere.
6. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the tops are golden and the mushrooms are tender.
7. Let rest for 5 minutes before serving to allow the flavors to meld beautifully.

Kindly note how the crisp panko topping contrasts with the succulent shrimp and tender mushroom beneath. Serve these atop a bed of microgreens for an elegant appetizer or alongside a crisp white wine for a harmonious pairing.

Pink Shrimp Quesadillas

Amidst the quiet hum of the morning, there’s something deeply comforting about crafting a dish that’s both vibrant and soothing. Pink shrimp quesadillas, with their delicate hue and rich flavors, offer a moment of culinary serenity, blending the simplicity of home cooking with the elegance of refined ingredients.

Ingredients

• 1 cup fresh pink shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1/2 cup Oaxaca cheese, shredded
• 1/4 cup crème fraîche
• 1 tbsp smoked paprika
• 4 small flour tortillas
• 1/4 cup fresh cilantro, finely chopped
• 1 lime, juiced
• Salt, to precise taste

Instructions

1. In a medium skillet over medium heat, melt 1 tbsp clarified butter until it shimmers but does not smoke.
2. Add the pink shrimp to the skillet, seasoning lightly with salt and smoked paprika. Cook for 2-3 minutes, until the shrimp turn opaque and slightly pink, then remove from heat.
3. Tip: Avoid overcooking the shrimp to maintain their tenderness and delicate flavor.
4. In a clean skillet, heat the remaining tbsp of clarified butter over medium-low heat. Place one tortilla in the skillet.
5. Sprinkle half of the Oaxaca cheese evenly over the tortilla, followed by the cooked shrimp, crème fraîche, and cilantro.
6. Top with the second tortilla, pressing down gently. Cook for 3-4 minutes, until the bottom is golden and the cheese begins to melt.
7. Tip: For an even golden crust, press the quesadilla lightly with a spatula while cooking.
8. Carefully flip the quesadilla and cook the other side for an additional 3-4 minutes.
9. Remove from heat, let rest for 1 minute, then cut into wedges. Drizzle with lime juice before serving.
10. Tip: The lime juice adds a bright acidity that balances the richness of the cheese and shrimp.

Just as the first bite reveals the creamy melt of Oaxaca cheese against the succulent shrimp, the crisp edges give way to a tender interior. Serve these quesadillas with a side of avocado salsa for a contrast in textures, or enjoy them as they are, a testament to the beauty of simplicity.

Pink Shrimp and Corn Chowder

Remembering the gentle hum of summer evenings, this dish brings together the sweetness of corn and the delicate brininess of shrimp in a comforting embrace. It’s a chowder that whispers of coastal breezes and sun-warmed fields, perfect for those moments when you crave both nourishment and nostalgia.

Ingredients

• 1 lb pink shrimp, peeled and deveined
• 2 cups fresh corn kernels
• 1 cup heavy cream
• 2 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups fish stock
• 1 tsp smoked paprika
• Salt, to precise measurement (1/2 tsp)
• Freshly ground black pepper, to precise measurement (1/4 tsp)
• 2 tbsp fresh chives, finely chopped

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers, about 2 minutes.
2. Add the finely diced yellow onion and minced garlic, sautéing until translucent and fragrant, approximately 5 minutes.
3. Stir in the fresh corn kernels and smoked paprika, cooking for another 3 minutes to lightly toast the spices.
4. Pour in the fish stock, bringing the mixture to a gentle boil before reducing to a simmer for 10 minutes.
5. Add the heavy cream, stirring continuously to incorporate fully, then simmer for an additional 5 minutes to thicken slightly.
6. Gently fold in the pink shrimp, cooking until they turn opaque and curl slightly, about 4 minutes.
7. Season with precisely measured salt and freshly ground black pepper, adjusting as necessary but aiming for balance.
8. Remove from heat and let stand for 2 minutes to allow flavors to meld.
9. Garnish with finely chopped fresh chives before serving.

You’ll find the chowder luxuriously creamy, with the shrimp offering tender bites amidst the sweet corn. For an elegant touch, serve in hollowed-out bread bowls, letting the crust soak up the rich broth.

Conclusion

Whether you’re planning a cozy dinner or a festive gathering, our roundup of 18 Delicious Pink Shrimp Recipes offers something for every occasion. Dive into these flavorful dishes and find your new favorite. Don’t forget to leave a comment sharing which recipe you loved the most and pin this article on Pinterest to spread the shrimp love!

Bella Bacinos