You’re about to discover 20 mouthwatering recipes that turn cooked shrimp into quick, easy meals perfect for any night of the week. Whether you’re craving something light and refreshing or rich and comforting, our roundup has got you covered. Dive in and let these delicious ideas inspire your next kitchen adventure!
Garlic Butter Shrimp Pasta
Remember those lazy Sunday evenings when you crave something decadent yet easy to whip up? That’s exactly how I stumbled upon this Garlic Butter Shrimp Pasta recipe, and it’s been a game-changer for my weeknight dinners ever since.
Ingredients
- Shrimp – 1 lb
- Pasta – 8 oz
- Butter – 4 tbsp
- Garlic – 4 cloves, minced
- Lemon juice – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Parsley – 2 tbsp, chopped
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve ½ cup of pasta water before draining.
- While the pasta cooks, melt butter in a large skillet over medium heat.
- Add minced garlic to the skillet and sauté until fragrant, about 1 minute. Tip: Be careful not to burn the garlic to avoid a bitter taste.
- Increase the heat to medium-high and add the shrimp to the skillet. Cook until pink and opaque, about 2 minutes per side.
- Stir in lemon juice, salt, and black pepper to the shrimp.
- Drain the pasta and add it to the skillet with the shrimp. Toss everything together, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
- Garnish with chopped parsley before serving.
What makes this dish stand out is the perfect balance of rich butter, sharp garlic, and bright lemon, all clinging to each strand of pasta. Serve it with a sprinkle of red pepper flakes for an extra kick or alongside a crisp green salad to round out the meal.
Shrimp and Grits
How many times have I found myself craving something comforting yet sophisticated for breakfast? That’s when shrimp and grits come to mind—a dish that’s as versatile as it is delicious, perfect for a lazy weekend morning or a fancy brunch.
Ingredients
- Shrimp – 1 lb
- Grits – 1 cup
- Chicken broth – 4 cups
- Butter – 4 tbsp
- Cheddar cheese – 1 cup, shredded
- Garlic – 2 cloves, minced
- Salt – ½ tsp
- Pepper – ¼ tsp
Instructions
- Bring chicken broth to a boil in a medium saucepan over high heat.
- Slowly whisk in grits, reduce heat to low, and cover. Cook for 20 minutes, stirring occasionally to prevent sticking.
- While grits cook, melt 2 tbsp butter in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque.
- Stir remaining butter and cheddar cheese into the cooked grits until fully melted and creamy.
- Divide grits among plates, top with shrimp, and serve immediately.
Velvety grits paired with succulent shrimp create a dish that’s both hearty and elegant. For an extra kick, drizzle with hot sauce or garnish with fresh parsley before serving.
Cajun Shrimp Alfredo
Just last week, I found myself craving something creamy yet packed with a punch, and that’s when Cajun Shrimp Alfredo came to mind. It’s the perfect dish for those evenings when you want comfort food with a bit of a kick, and trust me, it’s easier to make than you might think.
Ingredients
- Fettuccine – 8 oz
- Shrimp – 1 lb, peeled and deveined
- Heavy cream – 1 cup
- Parmesan cheese – 1 cup, grated
- Cajun seasoning – 2 tbsp
- Garlic – 2 cloves, minced
- Butter – 2 tbsp
Instructions
- 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. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, heat butter in a large skillet over medium heat. Add the shrimp and Cajun seasoning, cooking until the shrimp are pink and opaque, about 2-3 minutes per side. Tip: Don’t overcrowd the skillet to ensure even cooking.
- Remove the shrimp from the skillet and set aside. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream, stirring constantly, and bring to a simmer. Let it cook for about 2 minutes until slightly thickened.
- Reduce the heat to low and gradually stir in the Parmesan cheese until the sauce is smooth. Tip: Adding the cheese slowly prevents clumping.
- Drain the pasta and add it to the skillet with the sauce, tossing to coat evenly. Return the shrimp to the skillet and gently stir to combine.
You’ll love how the creamy Alfredo sauce clings to every strand of pasta, with the Cajun shrimp adding just the right amount of heat. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for the ultimate comfort meal.
Shrimp Scampi
Over the years, I’ve come to realize that Shrimp Scampi is one of those dishes that feels fancy but is surprisingly simple to whip up on a busy weeknight. It’s my go-to when I want something light yet satisfying, and the garlicky butter sauce never fails to impress.
Ingredients
- Shrimp – 1 lb
- Butter – 4 tbsp
- Garlic – 4 cloves, minced
- White wine – 1/2 cup
- Lemon juice – 2 tbsp
- Parsley – 2 tbsp, chopped
- Salt – 1/2 tsp
- Red pepper flakes – 1/4 tsp
Instructions
- Peel and devein the shrimp, leaving the tails on for presentation if desired.
- In a large skillet, melt the butter over medium heat until it starts to foam.
- Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant but not browned.
- Increase the heat to medium-high and add the shrimp to the skillet in a single layer. Cook for 2 minutes per side, or until the shrimp turn pink and opaque.
- Pour in the white wine and lemon juice, stirring to combine. Let the mixture simmer for 2 minutes to reduce slightly.
- Season with salt and red pepper flakes, then sprinkle the chopped parsley over the top. Toss everything together gently.
- Remove from heat and serve immediately over pasta or with crusty bread to soak up the sauce.
So there you have it—a dish that’s bursting with bright, garlicky flavors and has the perfect balance of richness and acidity. I love serving it over a bed of linguine for a more substantial meal, but it’s equally delicious with a simple side of steamed vegetables for a lighter option.
Honey Garlic Shrimp
Craving something sweet, savory, and ready in a flash? Honey Garlic Shrimp has been my go-to for busy weeknights when I want to impress without the stress. The combination of sticky honey and punchy garlic turns simple shrimp into a dish that feels anything but ordinary.
Ingredients
- Shrimp – 1 lb
- Honey – ¼ cup
- Garlic – 3 cloves, minced
- Soy sauce – 2 tbsp
- Olive oil – 1 tbsp
- Red pepper flakes – ½ tsp
Instructions
- Pat the shrimp dry with paper towels to ensure they sear nicely.
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add the shrimp to the skillet in a single layer, cooking for 2 minutes per side until pink. Tip: Don’t overcrowd the pan to get a good sear.
- Remove shrimp from the skillet and set aside on a plate.
- In the same skillet, add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
- Pour in honey and soy sauce, stirring to combine. Let the mixture simmer for 1 minute to thicken slightly. Tip: Keep an eye on the sauce to prevent burning.
- Return the shrimp to the skillet, tossing to coat evenly in the sauce for another minute. Tip: A quick toss ensures every shrimp is perfectly glazed.
- Remove from heat and serve immediately.
Rich in flavor with a perfect balance of sweet and spicy, these Honey Garlic Shrimp are irresistible over a bed of fluffy rice or alongside crisp vegetables. The sauce clings to each shrimp, making every bite a delightful mix of textures and tastes.
Shrimp Fried Rice
Yesterday, I found myself staring into my fridge, pondering what to whip up with the leftover rice and a handful of shrimp. That’s when it hit me—shrimp fried rice, a dish that’s as forgiving as it is delicious. Here’s how I turned those simple ingredients into a meal that had everyone asking for seconds.
Ingredients
- Cooked rice – 2 cups
- Shrimp – 1 lb
- Eggs – 2
- Vegetable oil – 2 tbsp
- Soy sauce – 1 tbsp
- Green onions – 2, chopped
Instructions
- Heat 1 tbsp of vegetable oil in a large pan over medium-high heat until shimmering.
- Add the shrimp to the pan, cooking for 2 minutes on each side until pink, then remove and set aside.
- In the same pan, add the remaining 1 tbsp of oil and scramble the eggs until just set, about 1 minute.
- Add the cooked rice to the pan with the eggs, breaking up any clumps with a spatula.
- Pour the soy sauce over the rice, stirring to evenly distribute the sauce.
- Return the shrimp to the pan, mixing gently to combine with the rice.
- Add the chopped green onions, stirring for another 30 seconds to incorporate.
- Remove from heat and serve immediately.
Every bite of this shrimp fried rice is a perfect balance of fluffy rice, tender shrimp, and the slight crunch of green onions. Try serving it in a hollowed-out pineapple for a fun, tropical twist that’s sure to impress.
Shrimp Tacos
How many times have I found myself staring into the fridge, wondering what to make for dinner, only to settle on shrimp tacos? It’s my go-to when I want something quick, delicious, and a little bit fancy without the fuss. The beauty of shrimp tacos lies in their simplicity and the joy of customizing each bite to your liking.
Ingredients
- Shrimp – 1 lb
- Taco seasoning – 2 tbsp
- Olive oil – 2 tbsp
- Corn tortillas – 8
- Avocado – 1, sliced
- Lime – 1, cut into wedges
- Cilantro – ¼ cup, chopped
Instructions
- In a bowl, toss the shrimp with taco seasoning until evenly coated.
- Heat olive oil in a large skillet over medium-high heat (350°F).
- Add the shrimp to the skillet and cook for 2-3 minutes per side, until they turn pink and opaque.
- While the shrimp cooks, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until soft and pliable.
- Divide the shrimp among the tortillas.
- Top with avocado slices, a sprinkle of cilantro, and a squeeze of lime juice.
Last night, I served these tacos with a side of black beans and a cold beer, and it was the perfect summer meal. The shrimp are juicy and flavorful, the avocado adds creaminess, and the lime brings a bright acidity that ties everything together. Try adding a dash of hot sauce if you like a little heat!
Shrimp Po’ Boy
Picture this: a crispy, golden sandwich piled high with succulent shrimp, nestled in a soft, fluffy roll, and dressed just right. It’s a dish that brings back memories of my first trip to New Orleans, where the Po’ Boy isn’t just food; it’s a celebration of flavors and textures.
Ingredients
- Shrimp – 1 lb
- French bread – 1 loaf
- Mayonnaise – ½ cup
- Hot sauce – 1 tbsp
- Lettuce – 1 cup, shredded
- Tomato – 1, sliced
- Oil – 2 cups, for frying
- Flour – 1 cup
- Cornmeal – ½ cup
- Salt – 1 tsp
- Pepper – ½ tsp
- Paprika – ½ tsp
Instructions
- Peel and devein the shrimp, leaving the tails on for presentation if desired.
- In a bowl, mix flour, cornmeal, salt, pepper, and paprika for the breading.
- Dredge each shrimp in the flour mixture, ensuring they’re fully coated. Tip: Let them sit for 5 minutes to help the coating adhere better.
- Heat oil in a deep fryer or large pot to 375°F. Use a thermometer to ensure accuracy.
- Fry the shrimp in batches for 2-3 minutes until golden brown and crispy. Tip: Don’t overcrowd the pot to maintain oil temperature.
- Remove shrimp with a slotted spoon and drain on paper towels. Tip: Sprinkle a little extra salt while they’re hot for added flavor.
- Slice the French bread horizontally and lightly toast the inside under a broiler for 1-2 minutes.
- Spread mayonnaise on both sides of the bread, then drizzle with hot sauce to taste.
- Layer the bottom half with lettuce, tomato slices, and the fried shrimp.
- Close the sandwich, press gently, and slice into portions.
Great for any occasion, this Shrimp Po’ Boy offers a delightful crunch with every bite, paired with the creamy mayo and the kick of hot sauce. Serve it with a side of pickles or a cold beer to complete the experience.
Shrimp Etouffee
Believe it or not, my first encounter with Shrimp Etouffee was at a tiny roadside diner in Louisiana, and I’ve been hooked ever since. There’s something about the rich, velvety sauce and the tender shrimp that makes this dish a comfort food superstar in my book.
Ingredients
- Butter – ½ cup
- Flour – ½ cup
- Onion – 1 cup, diced
- Green bell pepper – ½ cup, diced
- Celery – ½ cup, diced
- Garlic – 2 cloves, minced
- Chicken stock – 2 cups
- Tomato paste – 2 tbsp
- Shrimp – 1 lb, peeled and deveined
- Salt – 1 tsp
- Cayenne pepper – ¼ tsp
- Green onions – ¼ cup, sliced
Instructions
- Melt butter in a large skillet over medium heat until fully liquid.
- Add flour to the melted butter, stirring constantly for 5 minutes to create a golden roux.
- Tip: Keep stirring to prevent the roux from burning, which can ruin the flavor.
- Add diced onion, green bell pepper, and celery to the roux, cooking for 5 minutes until vegetables soften.
- Stir in minced garlic and cook for an additional 1 minute until fragrant.
- Tip: Garlic burns easily, so keep the heat moderate and stir frequently.
- Gradually whisk in chicken stock and tomato paste until the mixture is smooth.
- Bring the mixture to a simmer, then reduce heat to low and cook for 20 minutes, stirring occasionally.
- Add shrimp, salt, and cayenne pepper to the skillet, cooking for 5 minutes until shrimp are pink and opaque.
- Tip: Overcooking shrimp makes them rubbery, so remove the skillet from heat as soon as they’re done.
- Sprinkle with sliced green onions before serving.
Here’s the magic of this Shrimp Etouffee: the sauce is luxuriously thick, clinging to each shrimp for a burst of flavor in every bite. Serve it over a mound of steaming rice, or for a low-carb option, try it with cauliflower rice to soak up all that delicious sauce.
Shrimp Cocktail
Zesty and refreshing, shrimp cocktail has always been my go-to appetizer for summer gatherings. I remember my grandma serving it in fancy glasses, making every bite feel like a celebration. Today, I’m sharing my simplified version that’s just as elegant but surprisingly easy to whip up.
Ingredients
- Shrimp – 1 lb
- Water – 4 cups
- Salt – 1 tbsp
- Lemon – 1, sliced
- Cocktail sauce – ½ cup
Instructions
- Fill a large pot with 4 cups of water and bring to a boil over high heat.
- Add 1 tbsp of salt and the sliced lemon to the boiling water for a flavorful poaching liquid.
- Gently add 1 lb of shrimp to the pot and cook for exactly 2 minutes until they turn pink and opaque.
- Immediately transfer the shrimp to a bowl of ice water to stop the cooking process, ensuring they remain tender.
- Once cooled, peel and devein the shrimp, leaving the tails on for a classic presentation.
- Arrange the shrimp on a serving platter with ½ cup of cocktail sauce on the side for dipping.
Kick back and enjoy the succulent texture of the shrimp paired with the tangy cocktail sauce. For a twist, serve the shrimp cocktail in martini glasses with a sprinkle of fresh dill for an extra pop of color and flavor.
Shrimp Quesadillas
Every time I think about making a quick yet satisfying meal, shrimp quesadillas come to mind. There’s something about the combination of juicy shrimp and melted cheese that feels like a hug in food form. Plus, it’s a dish that’s saved me more times than I can count when unexpected guests drop by.
Ingredients
- Flour tortillas – 4
- Shrimp – 1 lb, peeled and deveined
- Cheese – 2 cups, shredded
- Olive oil – 2 tbsp
- Salt – ½ tsp
- Pepper – ¼ tsp
Instructions
- Heat 1 tbsp olive oil in a pan over medium heat (350°F).
- Add the shrimp, salt, and pepper. Cook for 2-3 minutes until the shrimp turn pink and opaque. Tip: Don’t overcrowd the pan to ensure even cooking.
- Remove the shrimp from the pan and set aside.
- In the same pan, add the remaining olive oil and place a tortilla.
- Sprinkle ½ cup cheese on half of the tortilla, add ¼ of the shrimp, then top with another ½ cup cheese.
- Fold the tortilla over and cook for 2-3 minutes on each side until golden brown and the cheese melts. Tip: Press down gently with a spatula to help the quesadilla stick together.
- Repeat with the remaining tortillas, shrimp, and cheese.
- Cut each quesadilla into wedges before serving. Tip: Let them sit for a minute before cutting to keep the filling from spilling out.
Golden and crispy on the outside with a gooey, flavorful center, these shrimp quesadillas are a crowd-pleaser. Serve them with a side of salsa or avocado slices for an extra touch of freshness.
Shrimp Stir Fry
Few dishes bring me as much joy as a quick and flavorful shrimp stir fry. It’s my go-to on busy weeknights when I crave something delicious without spending hours in the kitchen. Plus, it’s a fantastic way to use up whatever veggies are lurking in the fridge.
Ingredients
- Shrimp – 1 lb
- Vegetable oil – 2 tbsp
- Garlic – 2 cloves, minced
- Broccoli – 2 cups
- Soy sauce – 3 tbsp
Instructions
- Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add minced garlic to the skillet, stirring constantly for 30 seconds until fragrant. Tip: Keep the garlic moving to prevent burning.
- Add shrimp to the skillet in a single layer, cooking for 2 minutes on one side without stirring. Tip: This ensures a nice sear on the shrimp.
- Flip the shrimp and add broccoli to the skillet, cooking for another 2 minutes. Tip: If the skillet seems dry, a splash of water can help steam the broccoli.
- Pour soy sauce over the shrimp and broccoli, stirring to coat evenly, and cook for an additional 1 minute.
Kick back and enjoy the succulent shrimp paired with crisp-tender broccoli, all coated in a savory soy sauce glaze. Serve it over a bed of rice for a complete meal, or enjoy it straight from the skillet for a low-carb option.
Shrimp and Avocado Salad
Craving something light yet satisfying for lunch today, I found myself reaching for the ingredients to make my go-to Shrimp and Avocado Salad. It’s a dish that reminds me of summer picnics by the beach, where the freshness of the ingredients truly shines.
Ingredients
- Shrimp – 1 lb
- Avocado – 2
- Lime – 1
- Olive oil – 2 tbsp
- Salt – ½ tsp
Instructions
- Peel and devein the shrimp, then rinse under cold water.
- Heat a pan over medium heat and add 1 tbsp of olive oil.
- Add the shrimp to the pan and cook for 2 minutes on each side, or until they turn pink and opaque.
- While the shrimp cooks, dice the avocados and place them in a large bowl.
- Squeeze the juice of one lime over the avocados to prevent browning.
- Once the shrimp are cooked, let them cool for 5 minutes before adding to the bowl.
- Drizzle the remaining olive oil and sprinkle salt over the salad, then gently toss to combine.
What I love about this salad is the contrast between the creamy avocados and the succulent shrimp, with the lime adding a refreshing zing. Serve it on a bed of greens for an extra crunch or enjoy it as is for a quick, nutritious meal.
Shrimp Bisque
Yesterday, I found myself craving something rich and comforting, yet elegant enough to feel like a treat. That’s when I decided to whip up a batch of shrimp bisque, a dish that’s as luxurious as it is simple to make.
Ingredients
- Shrimp – 1 lb
- Butter – 2 tbsp
- Flour – 2 tbsp
- Heavy cream – 1 cup
- Chicken stock – 4 cups
- Salt – 1 tsp
- Pepper – ½ tsp
Instructions
- Peel and devein the shrimp, saving the shells for stock.
- In a large pot, melt butter over medium heat. Tip: Don’t let the butter brown; it should just be fully melted.
- Add shrimp shells to the pot and sauté for 5 minutes until they turn pink and fragrant.
- Sprinkle flour over the shells and stir to combine, cooking for 2 minutes to make a roux.
- Slowly pour in chicken stock, stirring constantly to avoid lumps. Tip: A whisk can help ensure a smooth bisque.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes to infuse the stock with shrimp flavor.
- Strain the stock through a fine mesh sieve into a clean pot, pressing on the shells to extract all the flavor.
- Return the pot to the stove over medium heat and add the heavy cream, salt, and pepper. Tip: Taste and adjust seasoning before adding the shrimp.
- Add the peeled shrimp to the pot and cook for 3-4 minutes until they’re just pink and opaque.
- Remove from heat and let the bisque sit for 5 minutes before serving to allow flavors to meld.
Perfectly creamy with a delicate shrimp flavor, this bisque is a dream served with crusty bread for dipping. For an extra touch of elegance, garnish with a drizzle of cream and a few whole shrimp on top.
Shrimp Fettuccine Alfredo
Very few dishes can transport me back to my grandmother’s kitchen like a creamy Shrimp Fettuccine Alfredo. It’s the kind of meal that feels like a warm hug, perfect for those nights when you crave something indulgent yet surprisingly simple to whip up.
Ingredients
- Fettuccine – 8 oz
- Shrimp – 1 lb, peeled and deveined
- Heavy cream – 1 cup
- Butter – ½ cup
- Parmesan cheese – 1 cup, grated
- Garlic – 2 cloves, minced
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- 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. Tip: Reserve ½ cup of pasta water before draining.
- While the pasta cooks, melt butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque. Tip: Don’t overcrowd the shrimp to ensure even cooking.
- Pour the heavy cream into the skillet with the shrimp and bring to a gentle simmer. Let it cook for 2 minutes, stirring occasionally.
- Reduce the heat to low and gradually stir in the grated Parmesan cheese until the sauce is smooth. Tip: Adding the cheese slowly prevents clumping.
- Drain the pasta and add it to the skillet, tossing to coat evenly in the sauce. If the sauce is too thick, add the reserved pasta water a little at a time until desired consistency is reached.
- Season with salt and black pepper, then remove from heat.
You’ll love how the creamy Alfredo sauce clings to each strand of fettuccine, with the succulent shrimp adding a delightful contrast in texture. For an extra touch of elegance, garnish with a sprinkle of fresh parsley or a dash of red pepper flakes before serving.
Shrimp and Corn Chowder
Perfect for those chilly evenings when you’re craving something hearty yet comforting, this Shrimp and Corn Chowder has become my go-to. It’s a dish that reminds me of summer barbecues and family gatherings, blending the sweetness of corn with the richness of shrimp in a creamy broth that’s simply irresistible.
Ingredients
- Shrimp – 1 lb
- Corn – 2 cups
- Heavy cream – 1 cup
- Butter – 2 tbsp
- Flour – 2 tbsp
- Chicken broth – 4 cups
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Peel and devein the shrimp, then set aside.
- In a large pot, melt the butter over medium heat until it’s fully liquid and slightly bubbly.
- Add the flour to the melted butter, stirring constantly for about 2 minutes to create a roux. Tip: Keep stirring to avoid burning the roux.
- Slowly pour in the chicken broth, whisking continuously to ensure the roux blends smoothly without lumps.
- Add the corn to the pot, bringing the mixture to a gentle boil. Then, reduce the heat to simmer for 10 minutes. Tip: The corn should be tender but still crisp.
- Stir in the heavy cream, salt, and black pepper, mixing well to combine all the flavors.
- Add the shrimp to the pot, cooking for another 5 minutes or until the shrimp turn pink and opaque. Tip: Overcooking the shrimp will make them rubbery, so keep an eye on them.
This chowder boasts a creamy texture with a sweet and savory balance that’s utterly comforting. Try serving it with a sprinkle of fresh herbs or a side of crusty bread for dipping to elevate the experience.
Shrimp Dumplings
My love for shrimp dumplings started on a rainy afternoon in Chinatown, where the steam from bamboo baskets fogged up the windows of a tiny dim sum spot. There’s something magical about the delicate wrapper hugging the juicy, flavorful shrimp inside—it’s a bite-sized piece of comfort that I’ve been obsessed with recreating at home ever since.
Ingredients
- Shrimp – 1 lb
- Flour – 1 cup
- Water – ½ cup
- Salt – ½ tsp
- Sugar – 1 tsp
Instructions
- Peel and devein the shrimp, then chop into small pieces.
- In a bowl, mix the shrimp with salt and sugar until well combined. Tip: For extra flavor, let the shrimp mixture marinate in the fridge for 30 minutes.
- Combine flour and water in a separate bowl to make the dough. Knead until smooth. Tip: If the dough is too sticky, add a little more flour.
- Roll the dough into a long rope and cut into small pieces. Roll each piece into a thin circle. Tip: Use a rolling pin for even thickness.
- Place a small amount of shrimp filling in the center of each dough circle. Fold and pleat the edges to seal the dumpling.
- Steam the dumplings in a bamboo steamer over boiling water for 8-10 minutes, or until the wrappers are translucent.
Once steamed, these shrimp dumplings boast a tender wrapper with a succulent, slightly sweet filling. Serve them with a side of chili oil for a spicy kick, or enjoy them as is for their pure, unadulterated flavor.
Shrimp Ceviche
Just last weekend, I found myself craving something light yet bursting with flavor, and that’s when shrimp ceviche came to mind. It’s the perfect dish for those warm days when you want something refreshing but don’t feel like turning on the oven. Plus, it’s a great way to impress guests with minimal effort.
Ingredients
- Shrimp – 1 lb
- Lime juice – 1 cup
- Red onion – ½ cup, finely diced
- Cilantro – ¼ cup, chopped
- Avocado – 1, diced
- Salt – ½ tsp
Instructions
- Peel and devein the shrimp, then chop into bite-sized pieces.
- In a large bowl, combine the shrimp with lime juice, ensuring all pieces are fully submerged. Cover and refrigerate for 20 minutes, or until the shrimp turns opaque and is cooked through by the acid.
- Drain most of the lime juice, leaving about 2 tablespoons in the bowl for flavor.
- Add the diced red onion, chopped cilantro, and salt to the shrimp. Gently mix to combine.
- Fold in the diced avocado last to prevent it from becoming too mushy.
- Serve immediately or chill for up to an hour to let the flavors meld together even more.
The texture of this ceviche is beautifully tender with a slight crunch from the onions, while the flavors are bright and zesty. For a creative twist, serve it in small glasses layered with crushed tortilla chips for added crunch.
Shrimp Kebabs
Whenever I think of summer gatherings, shrimp kebabs instantly come to mind. There’s something about threading those succulent pieces onto skewers that feels both therapeutic and festive. Plus, they’re a hit at every BBQ I’ve hosted, disappearing faster than I can say ‘seconds, anyone?’
Ingredients
- Shrimp – 1 lb
- Olive oil – 2 tbsp
- Lemon juice – 1 tbsp
- Garlic powder – 1 tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Preheat your grill to medium-high heat, about 375°F to 400°F.
- In a large bowl, combine shrimp, olive oil, lemon juice, garlic powder, salt, and black pepper. Toss gently to coat evenly. Tip: Let the shrimp marinate for 10 minutes for deeper flavor, but no longer to avoid the lemon juice cooking the shrimp.
- Thread the shrimp onto skewers, about 4-5 pieces per skewer, leaving a little space between each for even cooking. Tip: If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
- Place the skewers on the grill. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque. Tip: Avoid overcooking to keep the shrimp juicy and tender.
- Remove from the grill and let rest for a minute before serving.
Grilled to perfection, these shrimp kebabs are irresistibly juicy with a hint of smokiness. Serve them over a bed of cilantro lime rice or alongside a crisp salad for a light yet satisfying meal.
Shrimp Paella
Just last weekend, I found myself craving something vibrant and full of flavor, something that could transport me straight to the coasts of Spain without leaving my kitchen. That’s when I decided to whip up a Shrimp Paella, a dish that’s as fun to make as it is to eat. Here’s how I did it, with a few personal twists along the way.
Ingredients
- Olive oil – 2 tbsp
- Garlic – 2 cloves, minced
- Yellow onion – 1, diced
- Arborio rice – 1 cup
- Chicken broth – 2 cups
- Tomato paste – 1 tbsp
- Paprika – 1 tsp
- Shrimp – 1 lb, peeled and deveined
- Frozen peas – ½ cup
- Lemon – 1, sliced
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add minced garlic and diced onion to the skillet, sautéing until the onion is translucent, about 5 minutes.
- Stir in Arborio rice, coating it well with the oil and onion mixture, for about 1 minute.
- Pour in chicken broth, tomato paste, and paprika, stirring to combine. Bring to a simmer.
- Reduce heat to low, cover, and let cook for 15 minutes without stirring. Tip: This helps the rice develop a nice crust on the bottom.
- Arrange shrimp and frozen peas on top of the rice, cover again, and cook for another 5 minutes. Tip: The shrimp should turn pink and opaque when done.
- Remove from heat and let sit, covered, for 5 minutes. Tip: This allows the flavors to meld together beautifully.
- Garnish with lemon slices before serving.
Luscious and aromatic, this Shrimp Paella boasts a perfect balance of textures—creamy rice with a slight chew, tender shrimp, and pops of sweetness from the peas. Serve it straight from the skillet for a rustic presentation that’s sure to impress.
Conclusion
These 20 delicious recipes for cooked shrimp prove how versatile and easy shrimp can be for any meal. Tantalize your taste buds by trying these dishes, and don’t forget to leave a comment with your favorite or share this roundup on Pinterest for fellow shrimp lovers to enjoy!
