This collection of summer shrimp recipes features vibrant, quick dishes perfect for warm days. From Garlic Butter Shrimp Pasta to Shrimp Tacos with Mango Salsa, each meal can be prepared in 20 minutes or less. Other highlights include a zesty Honey Garlic Shrimp and a revitalizing Shrimp Bruschetta, alongside comforting options like Spicy Shrimp Quesadillas. Great flavors and minimal prep time make these dishes ideal for any occasion. Discover the full range of easy and delicious shrimp recipes ahead.
Garlic Butter Shrimp Pasta
Garlic Butter Shrimp Pasta is a delicious and indulgent dish, perfect for seafood lovers who appreciate the classic combination of garlic and butter. This meal is ideal for a romantic dinner or a cozy family gathering, offering a comforting yet elegant dining experience.
With a preparation time of just 20 minutes, you can whip up this quick, flavorful dish in no time, making it a fantastic option for weeknight dinners or special occasions alike.
Ingredients:
- 8 ounces spaghetti or linguine
- 1 pound shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Grated Parmesan cheese, for serving
Cooking Steps:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Sauté the Shrimp: In a large skillet over medium heat, melt the butter. Once melted, add minced garlic and red pepper flakes (if using). Sauté for about 1-2 minutes until fragrant.
- Add the Shrimp: Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes until pink and opaque, stirring occasionally.
- Combine with Pasta: Add the drained pasta to the skillet with the shrimp. Toss to combine, adding reserved pasta water a little at a time to create a silky sauce. Stir in lemon juice and fresh parsley.
- Serve: Serve hot, topped with grated Parmesan cheese and an extra sprinkle of parsley if desired.
Variations and Tips:
- Veggies: Toss in some spinach or cherry tomatoes for added color and nutrition.
- Pasta Alternatives: Try using whole wheat pasta or gluten-free pasta if preferred.
- Add Spice: For more heat, increase the red pepper flakes or add sliced jalapeños.
- Cooking Shrimp: Be careful not to overcook the shrimp; they should be just pink and firm.
- Make Ahead: While the pasta is best served fresh, you can prepare the shrimp mixture in advance, then simply cook and combine with the pasta before serving.
Enjoy your flavorful Garlic Butter Shrimp Pasta!
Shrimp Tacos With Mango Salsa
Shrimp tacos with mango salsa are a vibrant and flavorful dish perfect for summer gatherings or a quick weeknight dinner. These tacos are light yet satisfying, making them ideal for seafood lovers and anyone looking to enjoy fresh, sunny flavors.
With bright mango salsa complementing the savory shrimp, this dish is not only visually appealing but also packed with nutrition. Preparation time is about 15 minutes, and cooking time is around 10 minutes, making this a quick and easy meal for any occasion.
Ingredients:
- 1 pound of shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- 8 small corn or flour tortillas
- 1 ripe mango, diced
- 1/4 red onion, finely chopped
- 1 jalapeño, seeded and minced
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Avocado slices (optional)
Cooking Instructions:
- In a medium bowl, combine the peeled shrimp with olive oil, chili powder, cumin, salt, and pepper. Mix well until the shrimp are evenly coated.
- Heat a skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat.
- While the shrimp are cooking, prepare the mango salsa by combining the diced mango, red onion, jalapeño, and lime juice in a bowl. Mix gently and season with salt to taste.
- Warm the tortillas in a dry skillet for about 30 seconds on each side or until they are pliable.
- To assemble the tacos, place a few shrimp in the center of each tortilla, top with a generous spoonful of mango salsa, and garnish with fresh cilantro and avocado slices if desired.
- Serve immediately and enjoy your delightful summer shrimp tacos!
Variations and Tips:
- For a smoky flavor, grill the shrimp instead of sautéing them.
- Substitute mango with pineapple or peach for a different fruity twist.
- You can add shredded cabbage or lettuce for extra crunch.
- To make it spicier, include more jalapeño or a splash of hot sauce in the salsa.
- Leftovers can be stored in the refrigerator for up to 2 days, but it’s best to enjoy them fresh!
Lemon Garlic Shrimp and Asparagus
Lemon Garlic Shrimp and Asparagus is a vibrant and flavorful dish that’s perfect for a light summer meal or a quick weeknight dinner. This recipe comes together in about 20 minutes and is ideal for seafood lovers or anyone looking to enjoy a healthy and invigorating dish. With the bright zest of lemon and aromatic garlic, it’s sure to impress your family or guests while keeping the preparation hassle-free.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 lemon (zested and juiced)
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped for garnish
- Lemon wedges, for serving
Cooking Instructions:
- Prep the Ingredients: Begin by preparing your ingredients – peel and devein the shrimp, trim the asparagus, and mince the garlic.
- Cook the Asparagus: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the asparagus pieces and sauté for about 3-4 minutes until they are tender but still crisp. Season with salt and pepper. Remove the asparagus from the skillet and set it aside.
- Sauté the Shrimp: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and cook for about 30 seconds until fragrant. Then, add the shrimp to the skillet and sprinkle with salt, pepper, and red pepper flakes if using. Sauté the shrimp for 2-3 minutes on each side until they turn pink and curl up.
- Add Lemon: Once the shrimp are cooked, return the asparagus to the skillet. Pour the lemon juice and sprinkle the lemon zest over the mixture, tossing to combine everything thoroughly. Cook for an additional minute to let the flavors meld together.
- Serve: Remove from heat, garnish with chopped parsley, and serve immediately with lemon wedges on the side.
Variations and Tips:
- For added richness, consider stirring in a dollop of butter after cooking the shrimp.
- You can substitute asparagus with other vegetables like snap peas or zucchini.
- For a heartier meal, serve the dish over cooked pasta or quinoa.
- Adjust the level of heat by increasing or decreasing the amount of red pepper flakes.
- This dish is best enjoyed fresh, but leftovers can be refrigerated and reheated gently in a pan over low heat.
Shrimp Stir-Fry With Broccoli and Peppers
Shrimp Stir-Fry with Broccoli and Peppers is a vibrant and delicious dish that combines succulent shrimp with fresh, crunchy vegetables, making it perfect for a quick weeknight dinner or a healthy meal prep option.
This dish is ideal for shrimp lovers and those looking to incorporate more veggies into their meals. With a preparation time of just 15 minutes and a cooking time of about 10 minutes, you can have this colorful stir-fry ready in under half an hour.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Optional: cooked rice or quinoa for serving
- Optional: sesame seeds for garnish
- Optional: green onions, chopped for garnish
Cooking Steps:
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
- Add the broccoli florets and sliced bell peppers to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- Push the veggies to one side of the skillet, and add the shrimp to the other side. Cook for 2-3 minutes, turning the shrimp halfway through, until they are pink and opaque.
- Pour the soy sauce and sesame oil over the shrimp and vegetables. Stir everything together and cook for an additional 1-2 minutes to heat through. Season with salt and pepper to taste.
- Serve hot over cooked rice or quinoa, and garnish with sesame seeds and chopped green onions if desired.
Variations & Tips:
- Feel free to substitute or add other vegetables such as snap peas, carrots, or asparagus based on your preference or seasonal availability.
- For a spicy kick, add red pepper flakes or a drizzle of sriracha to the stir-fry.
- To make this dish gluten-free, use tamari instead of soy sauce.
- If you have extra time, marinate the shrimp in a mixture of soy sauce, ginger, and garlic for 15-30 minutes before cooking to enhance the flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; simply reheat in the microwave or a skillet.
Spicy Shrimp Quesadillas
Spicy Shrimp Quesadillas are a delightful fusion dish that combines the sweetness of shrimp with the bold flavors of spicy seasonings, all enveloped in crispy tortillas. Ideal for seafood lovers and those who appreciate a bit of heat, this recipe is perfect for a quick weeknight dinner or a fun weekend gathering.
The preparation time is approximately 30 minutes, making it a simple yet flavorful choice for any occasion.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar or a Mexican blend)
- ½ cup chopped fresh cilantro
- ½ cup diced bell peppers (optional)
- Sour cream and salsa for serving
Cooking Instructions:
- Prepare the Shrimp: In a bowl, toss the shrimp with olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper until evenly coated. Let marinate for about 10 minutes.
- Cook the Shrimp: Heat a skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat and set aside.
- Assemble Quesadillas: In the same skillet, place one tortilla and sprinkle half of the cheese evenly over the surface. Add a layer of shrimp, chopped cilantro, and optional bell peppers. Top with the remaining cheese and cover with another tortilla.
- Cook Quesadillas: Cook for 2-3 minutes on one side until golden brown, then flip and cook for another 2-3 minutes on the other side until the cheese is melted and the tortillas are crispy. Repeat with remaining tortillas and filling.
- Serve: Cut the quesadillas into wedges and serve hot with sour cream and salsa on the side.
Variations and Tips:
- Add Veggies: Feel free to add other veggies like spinach, jalapeños, or onions to the quesadillas for extra flavor and nutrition.
- Spicy Heat: Increase the spice level by adding diced fresh jalapeños or a few dashes of hot sauce to the shrimp marinade.
- Cheese Choices: Experiment with different types of cheese such as pepper jack for a spicier kick or mozzarella for a milder flavor.
- Grilling Option: For a smoky flavor, these quesadillas can also be prepared on a grill. Just use a grill-safe pan or place them directly on the grill grates for a few minutes on each side.
- Make Ahead: The shrimp can be marinated a few hours in advance and kept in the refrigerator until you’re ready to cook.
Shrimp Avocado Salad
Shrimp Avocado Salad is a revitalizing and light dish that perfectly captures the essence of summer. It’s ideal for those looking for a healthy lunch or a party appetizer, making it great for gatherings or outdoor picnics.
Preparing this vibrant salad takes about 20 minutes, allowing you to enjoy a delicious meal without spending hours in the kitchen.
Ingredients:
- 1 pound shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: 1 jalapeño, finely chopped (for heat)
Cooking Steps:
- Begin by cooking the shrimp. In a medium saucepan, bring water to a boil and add the shrimp. Cook for about 2-3 minutes or until the shrimp turn pink and opaque. Drain and let cool.
- In a large mixing bowl, combine the diced avocados, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper until well combined.
- Once the shrimp have cooled, add them to the mixing bowl with the other ingredients.
- Pour the dressing over the salad and gently toss to combine, ensuring the avocados remain intact.
- Serve immediately or refrigerate for about 30 minutes to allow the flavors to meld.
Variations and Tips:
- For added flavor, consider marinating the shrimp in lime juice, garlic, and spices before cooking.
- You can substitute grilled or roasted shrimp for a smokier taste.
- To make this salad more filling, add cooked quinoa or a handful of mixed greens.
- If you prefer a creamy texture, add a dollop of Greek yogurt or sour cream to the dressing.
- Adjust the heat by incorporating more or less jalapeño based on your preference or replace it with diced bell peppers for a milder alternative.
Teriyaki Shrimp Skewers
Teriyaki Shrimp Skewers are a flavorful and satisfying dish that’s perfect for summer grilling. These skewers are great for seafood lovers and can impress your friends and family at outdoor gatherings or barbecues. With a preparation time of about 20 minutes and a cooking time of only 10 minutes, you can have a delightful and quick meal that pairs well with rice or grilled vegetables.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch (optional, for a thicker sauce)
- Sesame seeds and green onions for garnish
- Skewers (soaked in water if wooden)
Cooking Steps:
- Prepare the Marinade: In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. If you prefer a thicker marinade, mix the cornstarch with a tablespoon of water and add it to the mixture.
- Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade, ensuring they are well coated. Cover and let it marinate in the refrigerator for at least 15 minutes (or up to 2 hours for more flavor).
- Preheat the Grill: Heat your grill to medium-high heat, and lightly oil the grates to prevent sticking.
- Skewer the Shrimp: Thread the marinated shrimp onto the soaked skewers, making sure to leave some space between each shrimp to allow even cooking.
- Grill the Shrimp: Place the skewers on the grill. Cook for about 2-3 minutes on each side or until the shrimp turn pink and are cooked through. Avoid overcooking to keep them juicy.
- Garnish and Serve: Remove the skewers from the grill and sprinkle sesame seeds and chopped green onions on top for garnish. Serve with extra marinade on the side if desired.
Variations and Tips:
- Vegetable Additions: Add bell peppers, cherry tomatoes, or zucchini slices to the skewers for extra flavor and color.
- Spicy Kick: Incorporate Sriracha or red pepper flakes into the marinade for a bit of heat.
- Alternate Proteins: Substitute shrimp with chicken or tofu for a different twist.
- Grilling Alternative: If you don’t have a grill, you can cook these skewers under a broiler or on a stovetop grill pan.
- Serving Suggestions: Pair the skewers with basmati rice or a revitalizing cucumber salad for a complete meal.
Enjoy your delicious Teriyaki Shrimp Skewers!
Shrimp and Corn Chowder
Shrimp and corn chowder is a delightful, creamy soup that beautifully marries the flavors of sweet corn and succulent shrimp. This dish is perfect for summer gatherings or as a comforting weeknight meal. It typically takes about 30-40 minutes to prepare and is best enjoyed by seafood lovers who appreciate rich, flavorful chowders.
Ingredients:
- 1 lb raw shrimp, peeled and deveined
- 4 cups fresh corn (or frozen if out of season)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, cubed
- 4 cups vegetable or seafood broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Cooking Steps:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
- Add the cubed potatoes to the pot, followed by the vegetable or seafood broth. Bring to a simmer and cook until the potatoes are tender, approximately 10-15 minutes.
- Stir in the corn and smoked paprika, cooking for another 5 minutes until the corn is heated through.
- Add the raw shrimp to the pot and cook until they turn pink and opaque, about 3-5 minutes.
- Pour in the heavy cream, stirring well to combine. Season with salt and black pepper to taste.
- Let the chowder simmer for an additional 5 minutes, allowing the flavors to meld together.
- Serve hot, garnished with freshly chopped parsley.
Variations and Tips:
- For a lighter version, substitute half-and-half for heavy cream or use coconut milk for a dairy-free alternative.
- Experiment with adding different vegetables like bell peppers or zucchini for a more hearty chowder.
- For a spicier kick, incorporate diced jalapeños or a pinch of cayenne pepper.
- This chowder can be made ahead of time and stored in the fridge for up to 3 days. Reheat on the stove before serving, adding a splash of broth or cream if it thickens too much.
- Pair with crusty bread or a light salad for a complete meal.
Coconut Shrimp With Spicy Dipping Sauce
Coconut Shrimp with Spicy Dipping Sauce is a delightful dish that combines the sweetness of coconut with the crunchiness of fried shrimp. This dish is perfect for seafood lovers and is ideal for warm summer days as an appetizer, snack, or main course. The preparation time is approximately 30 minutes, making it a quick and satisfying option for casual gatherings or family dinners.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup breadcrumbs (panko works best)
- 1/2 cup all-purpose flour
- 2 eggs
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Oil for frying (such as vegetable or coconut oil)
For the Spicy Dipping Sauce:
- 1/2 cup mayonnaise
- 1-2 tbsp Sriracha (adjust to taste)
- 1 tsp lime juice
- Salt to taste
Cooking Steps:
- Begin by setting up a breading station: In one bowl, place the flour mixed with salt, pepper, garlic powder, and smoked paprika.
- In a second bowl, whisk the eggs until well beaten.
- In a third bowl, combine the shredded coconut and breadcrumbs.
- Take each shrimp and first dip it into the flour mixture, ensuring it’s coated evenly.
- Shake off any excess flour before dipping it into the beaten eggs.
- Finally, roll the shrimp in the coconut-breadcrumb mixture, pressing gently to help the coating adhere.
- Repeat this process until all shrimp are breaded.
- Heat oil in a deep skillet or frying pan over medium heat. You want enough oil to cover the shrimp while they fry; about 1-2 inches deep is ideal.
- Once the oil is hot (around 350°F or 175°C), carefully add the breaded shrimp in batches, making sure not to overcrowd the pan.
- Fry for about 2-3 minutes on each side, or until golden brown and crispy.
- Remove the shrimp and drain on a paper towel-lined plate. Keep them warm in a low oven while you finish cooking the rest.
- For the spicy dipping sauce, combine mayonnaise, Sriracha, lime juice, and salt in a small bowl.
- Mix well and adjust seasoning as desired.
Variations and Tips:
- For added zest, try substituting lime juice with fresh lemon or orange juice in the dipping sauce.
- If you prefer baking to frying, preheat the oven to 400°F (200°C) and place the breaded shrimp on a greased baking sheet.
- Bake for about 15-20 minutes, flipping halfway through until they are golden and crispy.
- You can add spices to the breadcrumb mixture such as cayenne pepper for extra heat or herbs like parsley for added flavor.
- For a gluten-free option, substitute breadcrumbs with crushed gluten-free crackers or almond flour.
Shrimp Caesar Salad
The Shrimp Caesar Salad is a rejuvenating twist on the classic Caesar salad, making it a perfect choice for light summer meals or entertaining guests. This dish features succulent shrimp served on a bed of crisp romaine lettuce, tossed with creamy Caesar dressing, crunchy croutons, and a sprinkle of Parmesan cheese.
Ideal for seafood lovers and those looking for a quick yet delicious option, this salad can be prepared in just 20-30 minutes, perfect for a weeknight dinner or a weekend gathering.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 6 cups romaine lettuce, chopped
- 1/2 cup Caesar dressing
- 1 cup croutons
- 1/4 cup grated Parmesan cheese
- Lemon wedges, for serving (optional)
Cooking Steps:
1. Prepare the Shrimp: In a large skillet, heat the olive oil over medium heat. Season the shrimp with salt and pepper.
Add the shrimp to the skillet and cook for 2-3 minutes on each side until they are pink and opaque. Remove from the heat and set aside.
2. Assemble the Salad: In a large bowl, combine the chopped romaine lettuce and Caesar dressing. Toss until the lettuce is evenly coated with the dressing.
3. Add Shrimp and Toppings: Gently add the cooked shrimp to the lettuce mixture. Top with croutons and grated Parmesan cheese.
4. Serve: Divide the salad among plates and serve with lemon wedges on the side for an extra zesty flavor.
Variations & Tips:
- For a healthier version, you can swap the traditional Caesar dressing for a lighter, yogurt-based dressing.
- Adding avocado slices or cherry tomatoes can enhance the dish’s flavor and presentation.
- Use grilled shrimp for a smoky flavor; simply grill the seasoned shrimp for about 2-3 minutes per side.
- Make it a complete meal by adding quinoa or cooked pasta for a heartier option.
- If you prefer a vegetarian dish, substitute the shrimp with grilled tofu or chickpeas and consider using a vegetarian Caesar dressing.
Enjoy this vibrant and hearty Shrimp Caesar Salad as a delightful addition to your summer dining experience!
Shrimp Fried Rice
Shrimp Fried Rice is a delightful and savory dish that combines succulent shrimp with seasoned rice, vegetables, and aromatic spices. It’s perfect for a quick weeknight dinner or a satisfying lunch that can be enjoyed by both seafood lovers and fans of Asian cuisine. With a preparation time of just 20 minutes, this dish is not only delicious but also incredibly convenient for busy cooks.
Ingredients:
- 1 pound of shrimp, peeled and deveined
- 3 cups cooked rice (preferably day-old)
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Green onions, sliced (for garnish)
Cooking Steps:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook until they turn pink and opaque, about 3-4 minutes. Remove from the pan and set aside.
- In the same skillet, add the remaining tablespoon of oil, then add the chopped onion and minced garlic. Sauté for 1-2 minutes until fragrant.
- Add the mixed vegetables to the skillet and cook for another 3-4 minutes until they are tender.
- Push the vegetables to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix with the vegetables.
- Add the cooked rice to the skillet, breaking up any clumps. Stir everything together until combined.
- Drizzle the soy sauce, oyster sauce (if using), and sesame oil over the rice. Mix well to verify everything is evenly coated.
- Finally, return the cooked shrimp to the skillet and stir until heated through. Season with salt and pepper to taste. Garnish with green onions before serving.
Variations & Tips:
- Protein Options: You can substitute shrimp with chicken, beef, or tofu for a different protein. Adjust cooking times according to the protein used.
- Vegetable Variations: Use any vegetables you have on hand such as broccoli, corn, or zucchini for added nutrition.
- Spice it Up: For an extra kick, add some red pepper flakes or Sriracha sauce during cooking.
- Fresh Herbs: Incorporate fresh herbs like cilantro or basil for a burst of flavor.
- Meal Prep: This dish is great for meal prep as it stores well in the refrigerator. Just reheat in the microwave or on the stove.
Enjoy your homemade Shrimp Fried Rice, a flavorful, versatile dish that can be customized to suit your tastes!
Shrimp Pesto Zoodles
Shrimp Pesto Zoodles is a delicious and healthy dish that marries succulent shrimp with zucchini noodles for a revitalizing and low-carb meal. Perfect for those looking to enjoy a light summer dinner or those following a gluten-free or keto diet, this dish can be prepared in about 30 minutes, making it ideal for busy weeknight meals or a quick weekend lunch.
Ingredients:
- 2 medium zucchinis, spiralized (or 4 cups of zucchini noodles)
- 1 pound large shrimp, peeled and deveined
- 1 cup pesto (store-bought or homemade)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Parmesan cheese, for serving
- Cherry tomatoes, halved (optional for garnish)
- Fresh basil leaves, for garnish
Cooking Steps:
- Begin by spiralizing the zucchinis into noodles using a spiralizer or a julienne peeler. Set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
- Add the shrimp to the skillet, season with salt and pepper, and cook for 3-4 minutes, until they turn pink and are cooked through.
- Add the zucchini noodles to the skillet with the shrimp and toss to combine. Cook for an additional 2-3 minutes, just until the zoodles are slightly softened.
- Remove from heat and stir in the pesto until the shrimp and zoodles are well-coated.
- Serve immediately, topped with grated Parmesan cheese, cherry tomatoes, and fresh basil leaves if desired.
Variations & Tips:
- For a spicier kick, consider adding red pepper flakes when cooking the shrimp.
- You can swap shrimp for chicken or even tofu for a vegetarian option.
- If you prefer a creamier sauce, try mixing a bit of cream cheese or heavy cream with your pesto.
- To add extra vegetables, consider tossing in some sliced bell peppers or spinach with the zucchini noodles.
- Confirm the zoodles are not overcooked as they can become mushy; a quick sautéing is all they need!
Honey Garlic Shrimp
Honey garlic shrimp is a delicious and quick dish that marries the sweet flavor of honey with the savory richness of garlic, making it a perfect option for family dinners or entertaining guests.
With a prep time of just 15 minutes and a cooking time of around 10 minutes, you can create a delightful seafood meal that impresses without keeping you in the kitchen for hours. This dish pairs wonderfully with rice or noodles and is sure to leave everyone asking for more!
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons honey
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Chopped green onions for garnish
- Sesame seeds for garnish (optional)
Cooking Instructions:
- In a bowl, whisk together honey, minced garlic, soy sauce, and red pepper flakes, if using, until well combined.
- Heat olive oil in a large skillet over medium-high heat.
- Add the shrimp to the skillet in a single layer and season with salt and pepper. Cook for 2-3 minutes on one side until they start to turn pink.
- Flip the shrimp and pour the honey garlic sauce over them. Cook for an additional 2-3 minutes, continually stirring, until the shrimp are fully cooked and the sauce has thickened slightly.
- Remove from heat and garnish with chopped green onions and sesame seeds, if desired.
Variations and Tips:
- For a spicier kick, add more red pepper flakes or toss in some chili garlic sauce to the honey garlic mixture.
- You can substitute shrimp for chicken or tofu for a different protein option.
- Serve the shrimp over sautéed vegetables for a complete low-carb meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, and are great in salads or wraps.
Shrimp Bruschetta
Shrimp Bruschetta is a delightful appetizer that combines the flavors of succulent shrimp with fresh, vibrant ingredients served over toasted bread. This dish is perfect for summer gatherings, adding a touch of sophistication to barbecues or parties, and is ideal for seafood lovers.
The preparation time is about 20 minutes, making it a quick and easy option for entertaining guests or simply enjoying at home.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 cup cherry tomatoes, diced
- 1/4 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
- 1 baguette or Italian bread, sliced
- Optional: grated Parmesan cheese for topping
Cooking Steps:
- Cook the Shrimp: In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the shrimp and season with salt and pepper. Cook for about 2-3 minutes on each side or until pink and opaque. Remove from heat and let cool slightly.
- Prepare the Topping: In a mixing bowl, combine the diced tomatoes, red onion, garlic, basil, 1 tablespoon of olive oil, balsamic vinegar, and a pinch of salt and pepper. Stir gently until well mixed.
- Toast the Bread: Preheat your oven’s broiler. Arrange the sliced baguette on a baking sheet and toast under the broiler for about 1-2 minutes on each side, until golden and crispy.
- Assemble the Bruschetta: On each slice of toasted bread, top with a spoonful of the tomato mixture and a few shrimp. If desired, sprinkle with grated Parmesan cheese.
- Serve: Arrange the bruschetta on a platter and serve immediately, garnished with additional basil if desired.
Variations and Tips:
- For a spicier kick, consider adding diced jalapeños or red pepper flakes to the tomato mixture.
- To make it a heartier dish, add slices of avocado on top of the bruschetta before adding the shrimp.
- You can also grill the shrimp for an extra smoky flavor. Just thread them onto skewers and grill for about 2-3 minutes on each side.
- This dish can be made ahead of time; prepare the tomato topping and shrimp separately, and assemble just before serving to keep the bread crisp.
Creamy Shrimp Risotto
Creamy shrimp risotto is a delightful and comforting dish, perfect for seafood lovers and those who enjoy a rich, velvety texture in their meals. This recipe is ideal for special occasions, family gatherings, or an indulgent weeknight dinner. With a preparation time of approximately 30 minutes, it’s both quick to make and incredibly satisfying.
Ingredients:
- 1 cup Arborio rice
- 1 pound shrimp, peeled and deveined
- 4 cups chicken or seafood stock
- 1 cup dry white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional)
Cooking Instructions:
- In a large saucepan, heat the chicken or seafood stock over medium heat until warm, then reduce to low.
- In a separate large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the Arborio rice to the skillet, stirring it for about 2 minutes to toast the rice and coat it in the oil.
- Pour in the white wine, stirring constantly until it has mostly absorbed into the rice.
- Begin adding the warm stock, one ladleful at a time, stirring continuously. Allow the rice to absorb the liquid before adding the next ladleful. This process will take about 18-20 minutes until the rice is creamy and al dente.
- When the rice is nearly done, add the shrimp, stirring until they are just cooked through, about 3-4 minutes.
- Reduce the heat to low and stir in the heavy cream, remaining butter, and Parmesan cheese. Mix until everything is well combined and creamy.
- Season with salt and pepper to taste.
- Remove from heat and let sit for a minute. Serve hot, garnished with fresh parsley and lemon wedges if desired.
Variations and Tips:
- For added flavor, consider sautéing some chopped bell peppers or spinach along with the onions.
- You can swap out the shrimp for other seafood options like scallops or mixed seafood for a variation.
- Experiment with different types of cheese, such as Gouda or feta, for a unique twist.
- If you prefer a lighter version, you can substitute half the heavy cream with chicken broth.
- Make sure to stir continuously while adding the broth to achieve that trademark creamy texture of risotto.
Enjoy this creamy shrimp risotto as a sumptuous meal that brings summer flavors to your table!
