18 Refreshing Summer Shrimp Recipes Delightful

Warm weather calls for light, flavorful dishes that are as easy to make as they are delicious. Dive into our collection of 18 Refreshing Summer Shrimp Recipes, perfect for those balmy evenings when you crave something special without spending hours in the kitchen. From zesty salads to succulent skewers, these dishes promise to keep your summer meals exciting. Ready to spice up your dinner routine? Let’s get cooking!

Grilled Lemon Garlic Shrimp Skewers

Who knew that something as simple as shrimp could be transformed into a show-stopping dish with just a few zesty ingredients and a grill? These Grilled Lemon Garlic Shrimp Skewers are not only a breeze to whip up but also pack a punch of flavor that’ll have your taste buds doing a happy dance.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 1/4 cup extra-virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 4 cloves garlic, finely minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp finely chopped fresh parsley
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, sea salt, and black pepper until well combined.
2. Add the shrimp to the bowl and toss gently to ensure each piece is evenly coated with the marinade. Let it marinate in the refrigerator for 15 minutes, no longer, to prevent the shrimp from becoming mushy.
3. While the shrimp marinates, preheat your grill to medium-high heat (400°F) to ensure those beautiful grill marks and a quick, even cook.
4. Thread the marinated shrimp onto the soaked wooden skewers, about 4-5 shrimp per skewer, leaving a little space between each for even cooking.
5. Place the skewers on the preheated grill and cook for 2 minutes per side, or until the shrimp turn pink and opaque, flipping only once to get those perfect grill marks.
6. Remove the skewers from the grill and sprinkle with freshly chopped parsley for a burst of color and freshness.

Delight in the succulent, juicy texture of the shrimp, perfectly complemented by the smoky, garlicky, and slightly tangy marinade. Serve these skewers over a bed of fluffy quinoa or alongside a crisp, green salad for a meal that’s as nutritious as it is delicious.

Summer Shrimp and Avocado Salad

Ready to dive fork-first into a dish that screams summer louder than a poolside cannonball? Our Summer Shrimp and Avocado Salad is the culinary equivalent of a beach vacation—refreshing, vibrant, and utterly irresistible. Let’s make your taste buds do the backstroke!

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 ripe Hass avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely sliced
• 1/4 cup cilantro, roughly chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika

Instructions

1. Preheat a skillet over medium-high heat (350°F) and add 1 tbsp of extra-virgin olive oil.
2. Season the shrimp with sea salt, black pepper, and smoked paprika, ensuring each piece is evenly coated.
3. Add the shrimp to the skillet, cooking for 2 minutes per side until they turn pink and opaque. Tip: Avoid overcrowding the skillet to ensure each shrimp gets a perfect sear.
4. Remove the shrimp from the heat and let them cool to room temperature.
5. In a large mixing bowl, combine the diced avocados, halved cherry tomatoes, sliced red onion, and chopped cilantro.
6. Drizzle the remaining olive oil and fresh lime juice over the avocado mixture, gently tossing to coat. Tip: Add the lime juice immediately to prevent the avocados from browning.
7. Slice the cooled shrimp into bite-sized pieces and fold them into the salad.
8. Season the salad with additional sea salt and black pepper if needed, tossing lightly to combine. Tip: For an extra kick, a pinch of chili flakes can elevate the flavors.

Bursting with creamy avocados, succulent shrimp, and a zesty lime dressing, this salad is a textural symphony. Serve it atop a toasted baguette or alongside grilled corn for a meal that’s as picturesque as it is delicious.

Spicy Mango Shrimp Tacos

Unbelievably, these Spicy Mango Shrimp Tacos are here to turn your taco Tuesday into a tropical fiesta that even your pickiest eater can’t resist. With a kick of heat and a splash of sweetness, they’re the perfect excuse to play with your food and still call it gourmet.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1 cup ripe mango, finely diced
• 1/2 cup red cabbage, thinly sliced
• 1/4 cup cilantro, roughly chopped
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice, freshly squeezed
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 8 small corn tortillas
• Sea salt, to taste

Instructions

1. In a medium bowl, toss the shrimp with smoked paprika, cayenne pepper, and a pinch of sea salt until evenly coated.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the shrimp to the skillet in a single layer, cooking for 2 minutes per side until pink and slightly charred. Tip: Avoid overcrowding the pan to ensure each shrimp gets a perfect sear.
4. While the shrimp cooks, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, then wrap in a clean towel to keep warm.
5. In a small bowl, combine the diced mango, red cabbage, cilantro, jalapeño, and lime juice, tossing gently to mix. Tip: Let the salsa sit for 5 minutes to allow the flavors to meld.
6. Assemble the tacos by dividing the shrimp among the warmed tortillas, topping with the mango salsa. Tip: For an extra crunch, add a sprinkle of crushed peanuts or a drizzle of crema.

Finally, these tacos are a symphony of textures—succulent shrimp, crunchy cabbage, and juicy mango—all harmonizing under a spicy, citrusy spotlight. Serve them with an icy margarita to dial up the delight, or go rogue and pile the leftovers onto a nacho platter for a next-level snack attack.

Shrimp and Watermelon Salad

Let’s face it, folks—when the summer heat hits like a ton of bricks, the last thing you want is to slave over a hot stove. Enter this Shrimp and Watermelon Salad, a dish so refreshing it’s basically a pool party in your mouth. With juicy watermelon and succulent shrimp, it’s the culinary equivalent of a cool breeze on a scorching day.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups seedless watermelon, cubed
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh mint leaves, thinly sliced
• 1/4 cup feta cheese, crumbled

Instructions

1. Preheat a grill or grill pan to medium-high heat (400°F).
2. In a small bowl, whisk together the olive oil, lime juice, honey, sea salt, and black pepper to create the dressing.
3. Thread the shrimp onto skewers and brush lightly with a portion of the dressing.
4. Grill the shrimp for 2-3 minutes per side, until they turn pink and opaque.
5. Remove the shrimp from the skewers and let them cool slightly.
6. In a large bowl, combine the watermelon cubes and grilled shrimp.
7. Drizzle the remaining dressing over the salad and toss gently to combine.
8. Sprinkle the sliced mint leaves and crumbled feta cheese over the top.

Kick back and savor the contrast of the cool, crisp watermelon against the warm, smoky shrimp. The mint adds a burst of freshness, while the feta brings a salty tang that ties it all together. Serve this salad on a platter with extra lime wedges for a zesty finish that’ll have everyone coming back for seconds.

Coconut Lime Shrimp with Pineapple Salsa

Zesty doesn’t even begin to cover it—this Coconut Lime Shrimp with Pineapple Salsa is like a tropical vacation on a plate, minus the sunburn and overpriced cocktails. Perfect for when you’re craving something light, bright, and packed with flavors that dance the cha-cha in your mouth.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp virgin coconut oil
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 lime, zested and juiced
• 1/2 cup coconut milk, full-fat
• 1/4 cup fresh cilantro, chopped
• 1 cup fresh pineapple, diced
• 1/2 red bell pepper, finely diced
• 1/4 red onion, finely diced
• 1 jalapeño, seeded and minced
• 1 tbsp fresh lime juice
• 1 tbsp honey
• Salt, to taste

Instructions

1. In a medium bowl, combine diced pineapple, red bell pepper, red onion, jalapeño, 1 tbsp lime juice, honey, and a pinch of salt. Mix well and set aside to let flavors meld.
2. Heat coconut oil in a large skillet over medium-high heat until shimmering but not smoking.
3. Add minced garlic and grated ginger to the skillet, sautéing for 30 seconds until fragrant.
4. Add shrimp to the skillet in a single layer, cooking for 2 minutes per side until pink and opaque.
5. Reduce heat to low, stir in coconut milk, lime zest, and lime juice, simmering for 2 minutes to slightly thicken the sauce.
6. Remove from heat, sprinkle with chopped cilantro, and serve immediately with pineapple salsa on the side.

Kick back and savor the creamy coconut sauce hugging each shrimp, perfectly balanced by the sweet and spicy pineapple salsa. Serve over a bed of jasmine rice or alongside grilled plantains for an extra touch of paradise.

Summer Shrimp Pasta with Basil and Tomatoes

Howdy, pasta lovers! If you’re dreaming of a dish that screams summer louder than a kid in a splash pad, you’ve hit the jackpot. This Summer Shrimp Pasta with Basil and Tomatoes is your ticket to flavor town, with a side of sunshine and a sprinkle of sass.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chiffonade
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine
• 1/4 cup unsalted butter
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add linguine and cook according to package instructions until al dente, about 9 minutes. Drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add shrimp, seasoning with salt and pepper, and sauté until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add garlic and red pepper flakes, sautéing until fragrant, about 30 seconds. Pour in white wine, scraping up any browned bits, and simmer until reduced by half, about 2 minutes.
4. Reduce heat to medium and stir in butter until melted. Add cherry tomatoes and cook until slightly softened, about 2 minutes.
5. Return shrimp to the skillet, along with the cooked linguine and basil. Toss everything together until well combined and heated through, about 1 minute.
6. Tip: For an extra burst of flavor, reserve 1/4 cup of pasta water to add to the skillet if the sauce needs thinning.
7. Tip: Always pat shrimp dry before cooking to ensure a perfect sear.
8. Tip: Use the freshest basil you can find for the brightest flavor.

Every bite of this dish is a harmonious blend of juicy tomatoes, succulent shrimp, and al dente pasta, all coated in a buttery, garlicky sauce with a hint of heat. Serve it with a chilled glass of the same white wine you cooked with, and watch as your dining companions swoon.

Shrimp and Corn Chowder

Buckle up, buttercups, because we’re diving spoon-first into a bowl of comfort that’ll make your taste buds do a happy dance. This Shrimp and Corn Chowder is the culinary equivalent of a warm hug, with a splash of coastal charm and a dash of decadence.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 4 ears fresh sweet corn, kernels cut off
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups Yukon Gold potatoes, diced
• 4 cups seafood stock
• 1 cup heavy cream
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh chives, finely chopped

Instructions

1. In a large Dutch oven, melt clarified butter over medium heat until shimmering.
2. Add diced onion and red bell pepper, sautéing until translucent, about 5 minutes.
3. Stir in minced garlic and smoked paprika, cooking for 1 minute until fragrant.
4. Add diced potatoes and corn kernels, stirring to coat in the butter and spices.
5. Pour in seafood stock, bringing the mixture to a gentle boil. Reduce heat to simmer, uncovered, for 15 minutes or until potatoes are tender.
6. Gently stir in heavy cream and shrimp, cooking for an additional 5 minutes or until shrimp are opaque and cooked through.
7. Season with salt and freshly ground black pepper to taste.
8. Garnish with fresh chives before serving.

Just imagine the creamy texture hugging each spoonful, with the sweet corn and succulent shrimp playing a delightful symphony of flavors. Serve it up in a hollowed-out sourdough loaf for an edible bowl that’s as Instagram-worthy as it is delicious.

Grilled Shrimp with Peach Salsa

Vibrant and vivacious, this grilled shrimp with peach salsa is like a summer fling you’ll want to have over and over again. It’s the perfect blend of smoky, sweet, and a little bit spicy, guaranteed to make your taste buds dance.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 ripe peaches, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime juice
• 1/2 tsp honey

Instructions

1. Preheat your grill to medium-high heat (400°F) to ensure those shrimp get the perfect char without sticking.
2. In a large bowl, toss the shrimp with olive oil, smoked paprika, sea salt, and black pepper until evenly coated. Tip: Let them marinate for 10 minutes for deeper flavor.
3. Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Avoid overcrowding the grill to ensure even cooking.
4. While the shrimp grill, combine diced peaches, red onion, jalapeño, cilantro, lime juice, and honey in a medium bowl. Tip: For a smoother salsa, let it sit for 10 minutes to allow the flavors to meld.
5. Serve the grilled shrimp topped with the peach salsa. Tip: For an extra kick, add a pinch of chili flakes to the salsa before serving.

This dish is a textural dream—juicy shrimp meet the crisp freshness of peach salsa, creating a harmony of flavors that’s downright addictive. Try serving it over a bed of quinoa or alongside a crisp white wine for a meal that screams summer sophistication.

Shrimp Ceviche with Cucumber and Mint

Who knew that the secret to beating the summer heat could be found in a bowl of zesty, refreshing shrimp ceviche? This dish is like a cool ocean breeze for your taste buds, with cucumber and mint playing the lead roles in this culinary symphony.

Ingredients

• 1 lb wild-caught shrimp, peeled, deveined, and diced
• 1 cup freshly squeezed lime juice
• 1/2 cup English cucumber, finely diced
• 1/4 cup fresh mint leaves, thinly sliced
• 1/4 cup red onion, finely minced
• 1 serrano pepper, seeds removed and finely diced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 avocado, diced
• 1 tbsp extra virgin olive oil

Instructions

1. In a large glass bowl, combine the diced shrimp and lime juice, ensuring the shrimp is fully submerged. Cover and refrigerate for 20 minutes, or until the shrimp is opaque and ‘cooked’ by the lime juice’s acidity.
2. Drain the shrimp, reserving 2 tbsp of the lime juice. Pat the shrimp dry with paper towels to remove excess moisture.
3. In the same bowl, mix the shrimp with cucumber, mint, red onion, serrano pepper, sea salt, and black pepper. Gently fold in the avocado and reserved lime juice.
4. Drizzle with extra virgin olive oil and toss lightly to combine. Taste and adjust seasoning if necessary.
5. Chill the ceviche for an additional 10 minutes before serving to allow the flavors to meld.

Kitchen tip: For an extra crunch, serve the ceviche with plantain chips or on a bed of butter lettuce leaves. The creamy avocado and crisp cucumber create a delightful contrast, while the mint adds a burst of freshness that’ll make you feel like you’re dining seaside.

Summer Shrimp Stir Fry with Vegetables

Howdy, food lovers! If your taste buds are begging for a vacation, this Summer Shrimp Stir Fry with Vegetables is your ticket to flavor town—no passport required. Packed with vibrant veggies and succulent shrimp, it’s a dish that screams summer louder than a kid in a splash pad.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1 cup snap peas, trimmed
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, thinly sliced
• 1/4 cup low-sodium soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 2 cups cooked jasmine rice
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add shrimp to the skillet in a single layer, cooking for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add snap peas and bell peppers, stirring frequently for 3 minutes until crisp-tender.
4. Stir in ginger and garlic, cooking for 30 seconds until fragrant.
5. Whisk together soy sauce, honey, sesame oil, and red pepper flakes in a small bowl, then pour over vegetables, stirring to coat evenly.
6. Return shrimp to the skillet, tossing gently to combine and heat through for 1 minute.
7. Serve immediately over jasmine rice, garnished with fresh cilantro.

Every bite of this stir fry is a crunch of freshness, with the shrimp offering a sweet, buttery contrast to the spicy, tangy sauce. Try serving it in a hollowed-out pineapple for an Instagram-worthy presentation that’ll have your followers green with envy.

Shrimp and Quinoa Salad with Lemon Dressing

Venture into the realm of refreshing salads with this zesty, protein-packed delight that’s as vibrant as your summer aspirations. Perfect for those who like their meals with a side of sass and a dash of nutrition, this dish is a symphony of flavors that’ll make your taste buds dance the cha-cha.

Ingredients

• 1 cup quinoa, rinsed and drained
• 1 lb large shrimp, peeled and deveined
• 2 tbsp extra-virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh lemon juice
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 1 avocado, diced

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Fluff with a fork and let it cool.
3. Toss the shrimp with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Arrange on the prepared baking sheet and bake for 6-8 minutes, until pink and opaque.
4. In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, honey, and the rest of the salt and pepper to create the dressing.
5. In a large bowl, combine the cooled quinoa, cooked shrimp, cherry tomatoes, red onion, parsley, and avocado. Drizzle with the lemon dressing and toss gently to combine.
6. Tip: For an extra crunch, toast the quinoa in a dry pan before boiling. Tip: Let the shrimp rest for a minute after baking to retain its juices. Tip: Adjust the honey in the dressing to balance the tartness to your liking.

Unleash this salad onto your table and watch as the creamy avocado and juicy shrimp play hide and seek with the nutty quinoa. Serve it in a hollowed-out watermelon for a show-stopping summer centerpiece that’s as Instagram-worthy as it is delicious.

Garlic Butter Shrimp with Zucchini Noodles

Howdy, food lovers! If you’re looking to twirl your fork into something that’s equal parts fancy and fuss-free, you’ve hit the jackpot. This dish is like a spa day for your taste buds—light, refreshing, and packed with flavor that’ll make you wanna do a happy dance.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 2 medium zucchinis, spiralized into noodles
• 3 tbsp unsalted clarified butter
• 4 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 1/4 cup fresh parsley, finely chopped
• 1/2 lemon, juiced
• Sea salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. In a large skillet over medium heat, melt 2 tbsp of clarified butter until it shimmers, about 1 minute.
2. Add the shrimp in a single layer, seasoning with sea salt and black pepper. Cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add the remaining 1 tbsp of clarified butter. Sauté garlic and red pepper flakes for 30 seconds until fragrant, being careful not to burn.
4. Toss in the zucchini noodles, stirring gently to coat with the garlic butter. Cook for 2 minutes until just tender but still crisp.
5. Return the shrimp to the skillet, adding lemon juice and parsley. Toss everything together for 1 minute to combine flavors.
6. Tip: For an extra kick, add a pinch more red pepper flakes. Tip: Spiralize the zucchini just before cooking to prevent sogginess. Tip: Use a microplane for the garlic to ensure it melts seamlessly into the butter.

Just like that, you’ve got a dish that’s a symphony of textures—succulent shrimp, al dente zucchini noodles, and a garlic butter sauce that’s downright addictive. Serve it up in a big bowl with a sprinkle of extra parsley for that Instagram-worthy finish.

Shrimp and Mango Summer Rolls

Mmm, imagine biting into a summer roll so fresh, it’s like a tropical vacation in your mouth—no passport required. These Shrimp and Mango Summer Rolls are the epitome of summer on a plate, combining juicy mango, plump shrimp, and a crunch that’ll make you forget all about that sad desk salad.

Ingredients

• 8 rice paper wrappers (8.5-inch diameter)
• 16 large shrimp, peeled, deveined, and cooked
• 1 ripe mango, julienned
• 1 cup red cabbage, thinly sliced
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, finely chopped
• 2 tbsp hoisin sauce
• 1 tbsp smooth peanut butter
• 1 tbsp lime juice, freshly squeezed
• 1 tsp sriracha sauce
• 1/2 cup warm water (for softening rice paper)

Instructions

1. Prepare all ingredients before starting to ensure a smooth rolling process.
2. In a small bowl, whisk together hoisin sauce, peanut butter, lime juice, and sriracha to create the dipping sauce. Set aside.
3. Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 10 seconds, or until just pliable.
4. Lay the softened wrapper on a clean, damp kitchen towel. Arrange 2 shrimp, a few strips of mango, a pinch of red cabbage, and a sprinkle of mint and cilantro leaves in the lower third of the wrapper.
5. Sprinkle a teaspoon of chopped peanuts over the filling for an added crunch.
6. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to enclose the filling. Repeat with remaining wrappers and filling.
7. Serve the summer rolls immediately with the prepared dipping sauce on the side.

Ooh, the contrast of the soft, chewy wrapper with the crisp veggies and succulent shrimp is nothing short of magical. For an extra flair, slice the rolls diagonally and fan them out on a platter—because we eat with our eyes first, right?

Summer Shrimp Scampi with Cherry Tomatoes

Feeling the summer heat? Let’s turn up the temperature in the kitchen with a dish that’s as vibrant as your sunburn. This Summer Shrimp Scampi with Cherry Tomatoes is your ticket to flavor town, with a side of juicy tomatoes and a sprinkle of fun.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 2 tbsp clarified butter
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, finely chopped
• 1/2 lemon, juiced
• 8 oz linguine pasta
• Salt, to taste
• Red pepper flakes, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add linguine and cook according to package instructions until al dente, about 9 minutes. Drain and set aside.
2. While pasta cooks, heat clarified butter in a large skillet over medium heat until shimmering. Add shrimp and cook for 2 minutes per side, until just pink. Remove shrimp and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Pour in white wine to deglaze the pan, scraping up any browned bits. Let simmer for 2 minutes to reduce slightly.
5. Add cherry tomatoes and cook for 3 minutes, until they begin to soften. Tip: The tomatoes should burst slightly, releasing their juices into the sauce.
6. Return shrimp to the skillet, along with cooked linguine, parsley, and lemon juice. Toss everything together for 1 minute to combine. Tip: A splash of pasta water can help loosen the sauce if needed.
7. Season with salt and red pepper flakes to taste, then remove from heat.

Lusciously tender shrimp mingle with bursts of sweet cherry tomatoes in a garlicky, buttery sauce that clings to every strand of pasta. Serve this scampi with a crisp white wine and a side of crusty bread to sop up every last drop of that delicious sauce.

Shrimp and Black Bean Salad

Kickstart your summer with a dish that’s as vibrant as your personality—this Shrimp and Black Bean Salad is a fiesta of flavors that’ll have your taste buds dancing the cha-cha. Perfect for those days when you want something light yet satisfying, it’s a culinary high-five to your health goals.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 cups cooked black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp lime juice, freshly squeezed
• 1 tsp cumin, ground
• 1/2 tsp smoked paprika
• Salt, to taste

Instructions

1. Preheat a skillet over medium-high heat (375°F) and add 1 tbsp of extra-virgin olive oil.
2. Season the shrimp with salt and smoked paprika, then add to the skillet. Cook for 2 minutes per side, or until the shrimp are pink and opaque. Tip: Don’t overcrowd the skillet to ensure each shrimp gets a perfect sear.
3. In a large bowl, combine the cooked black beans, cherry tomatoes, red onion, and cilantro.
4. Whisk together the remaining 1 tbsp of extra-virgin olive oil, lime juice, and cumin in a small bowl. Tip: For a smoother dressing, emulsify the ingredients by whisking vigorously.
5. Add the cooked shrimp to the large bowl with the bean mixture, then drizzle with the dressing. Gently toss to combine. Tip: Let the salad sit for 5 minutes before serving to allow the flavors to meld beautifully.

This salad is a textural dream—creamy beans, juicy tomatoes, and succulent shrimp all play together in a zesty lime-cumin dressing. Serve it over a bed of crisp romaine or scoop it up with some crunchy tortilla chips for an extra fun twist.

Grilled Shrimp with Citrus Marinade

Who knew that the secret to the most succulent shrimp on the block was a zesty citrus bath and a quick flirt with the grill? This Grilled Shrimp with Citrus Marinade is your ticket to becoming the undisputed champion of backyard barbecues, with flavors so bright they’ll have your taste buds doing the cha-cha.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 1/4 cup extra-virgin olive oil
• 1/4 cup freshly squeezed orange juice
• 2 tbsp freshly squeezed lime juice
• 1 tbsp freshly squeezed lemon juice
• 2 cloves garlic, finely minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped fresh cilantro

Instructions

1. In a medium bowl, whisk together the extra-virgin olive oil, orange juice, lime juice, lemon juice, minced garlic, smoked paprika, sea salt, and black pepper until fully combined.
2. Add the peeled and deveined shrimp to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for exactly 30 minutes—no more, no less—to achieve the perfect flavor infusion without over-marinating.
3. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the shrimp from the marinade, letting the excess drip off, and place them on the grill. Cook for 2 minutes per side, or until the shrimp turn pink and slightly charred, flipping only once to ensure those beautiful grill marks.
5. Transfer the grilled shrimp to a serving platter and sprinkle with chopped fresh cilantro for a burst of color and freshness.

Every bite of these grilled shrimp is a carnival of flavors—juicy, smoky, and citrusy with a hint of garlicky goodness. Serve them atop a bed of quinoa for a light meal or skewer them with chunks of pineapple for a tropical twist that screams summer.

Summer Shrimp and Orzo Salad

Ahoy, food adventurers! Let’s dive into a dish that’s as breezy as a summer day at the beach—our Summer Shrimp and Orzo Salad is here to rescue your taste buds from the mundane. Packed with vibrant flavors and a texture that’s a party in your mouth, this salad is the culinary equivalent of a summer fling—light, exciting, and utterly unforgettable.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1 cup orzo pasta
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 2 tbsp fresh dill, finely chopped
• 1/2 cup feta cheese, crumbled
• Salt and freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
2. While the orzo cooks, heat 1 tbsp of 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 from heat and set aside.
3. In a small bowl, whisk together the remaining olive oil, lemon juice, and Dijon mustard to create the dressing. Season with salt and pepper to taste.
4. In a large mixing bowl, combine the cooled orzo, cooked shrimp, cherry tomatoes, Kalamata olives, and fresh dill. Drizzle the dressing over the salad and toss gently to combine.
5. Sprinkle the crumbled feta cheese over the top of the salad just before serving to maintain its texture and freshness.

Crunchy, creamy, and bursting with the freshness of summer, this salad is a symphony of textures and flavors. Serve it chilled on a sunny patio or pack it for a picnic—it’s versatile enough to make any occasion feel special.

Shrimp with Creamy Avocado Dressing

Oh, buckle up, buttercup, because we’re about to dive fork-first into a dish that’s as easy on the eyes as it is on the palate. This shrimp with creamy avocado dressing is the culinary equivalent of a high-five—simple, satisfying, and sure to leave you grinning.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 ripe avocados, pitted and peeled
• 1/4 cup Greek yogurt
• 2 tbsp fresh lime juice
• 1 tbsp extra-virgin olive oil
• 1 garlic clove, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup cilantro leaves, finely chopped

Instructions

1. Preheat a large skillet over medium-high heat and add 1 tbsp extra-virgin olive oil.
2. Season the shrimp with 1/4 tsp sea salt and 1/8 tsp freshly ground black pepper.
3. Add the shrimp to the skillet and cook for 2-3 minutes per side, until they turn pink and opaque. Tip: Don’t overcrowd the skillet to ensure each shrimp gets a perfect sear.
4. While the shrimp cooks, combine the avocados, Greek yogurt, lime juice, minced garlic, remaining sea salt, and black pepper in a blender. Blend until smooth. Tip: For a thinner consistency, add a tablespoon of water at a time until desired texture is achieved.
5. Transfer the creamy avocado dressing to a serving bowl and stir in the chopped cilantro.
6. Arrange the cooked shrimp on a platter and drizzle with the avocado dressing or serve the dressing on the side for dipping. Tip: Garnish with extra cilantro leaves and a lime wedge for a pop of color and freshness.

Now, let’s talk about the magic here—the shrimp are juicy and perfectly spiced, while the avocado dressing is so creamy, it’s basically a hug in bowl form. Serve this beauty over a bed of greens, or go rogue and use it as a decadent sandwich spread. No wrong answers here, just delicious ones.

Conclusion

Summer’s here, and these 18 refreshing shrimp recipes are your ticket to easy, delicious meals that beat the heat. Whether you’re craving something light, zesty, or packed with flavor, our roundup has you covered. Don’t forget to try them out, share your favorites in the comments, and pin the ones you love on Pinterest. Happy cooking!

Bella Bacinos