27 Delicious Easy Shrimp Recipes for Quick Dinner

Many nights call for a quick, delicious dinner that feels special without the fuss. If you’re craving something fast, flavorful, and fantastic, you’ve come to the right place. We’ve gathered 27 of our favorite easy shrimp recipes that are perfect for busy weeknights. From zesty pastas to sizzling skillets, get ready to find your new go-to meal. Let’s dive into these tasty ideas!

Garlic Butter Shrimp Scampi

Believe me when I say this garlic butter shrimp scampi has saved more weeknight dinners than I can count. Between soccer practice and work deadlines, I need something that feels fancy but comes together in minutes, and this recipe never lets me down—plus, my kids actually eat it without a single complaint.

Ingredients

– 1 pound large raw shrimp, peeled and deveined
– 4 tablespoons rich unsalted butter
– 3 tablespoons golden extra virgin olive oil
– 6 cloves fresh garlic, minced
– 1/2 cup dry white wine, like Sauvignon Blanc
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup finely chopped fresh parsley
– 1/2 teaspoon crushed red pepper flakes
– 8 ounces dried linguine pasta
– 1/2 cup freshly grated Parmesan cheese
– Kosher salt to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of dried linguine pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat 1 pound of large raw shrimp completely dry with paper towels.
4. Heat 3 tablespoons of golden extra virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Add the dried shrimp in a single layer and sear for 1-2 minutes per side until pink and opaque.
6. Remove shrimp from skillet and set aside on a clean plate.
7. Reduce heat to medium and melt 4 tablespoons of rich unsalted butter in the same skillet.
8. Add 6 cloves of minced fresh garlic and 1/2 teaspoon of crushed red pepper flakes, sautéing for 1 minute until fragrant but not browned.
9. Pour in 1/2 cup of dry white wine and 1/4 cup of freshly squeezed lemon juice, scraping up any browned bits from the pan bottom.
10. Simmer the sauce for 2-3 minutes until reduced by half and slightly thickened.
11. Drain the cooked linguine, reserving 1/2 cup of pasta water.
12. Return shrimp to the skillet along with the drained pasta and 1/4 cup of finely chopped fresh parsley.
13. Toss everything together, adding splashes of reserved pasta water until the sauce coats the pasta evenly.
14. Stir in 1/2 cup of freshly grated Parmesan cheese until melted and incorporated.
15. Season with kosher salt as needed.

Doesn’t this just make your kitchen smell incredible? The shrimp stay plump and juicy while the sauce clings to every strand of pasta—it’s buttery with a bright kick from the lemon and just enough heat to keep things interesting. I love serving this in shallow bowls with extra Parmesan for sprinkling, and sometimes I’ll add a simple arugula salad on the side for some fresh crunch.

Lemon Herb Grilled Shrimp

There’s something magical about the sizzle of shrimp hitting a hot grill—the sound alone transports me straight to summer evenings on the patio with friends. This lemon herb grilled shrimp recipe is my go-to for quick, impressive meals that never fail to delight, and I love how the bright citrus and fresh herbs wake up every bite. Trust me, once you try this method, you’ll be making it all season long.

Ingredients

– 1 pound large raw shrimp, peeled and deveined
– 3 tablespoons rich extra virgin olive oil
– 2 cloves fresh garlic, minced
– 1 juicy lemon, zested and juiced
– 1 tablespoon finely chopped fresh parsley
– 1 teaspoon aromatic dried oregano
– ½ teaspoon coarse kosher salt
– ¼ teaspoon freshly cracked black pepper

Instructions

1. Pat the shrimp completely dry with paper towels to ensure a good sear.
2. In a medium bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, parsley, oregano, salt, and pepper.
3. Add the shrimp to the marinade and toss gently to coat every piece evenly.
4. Let the shrimp marinate at room temperature for exactly 15 minutes—any longer and the acid can start to cook the shrimp.
5. While the shrimp marinates, preheat your grill to medium-high heat, about 400°F.
6. Thread the shrimp onto skewers, leaving a small space between each one for even cooking.
7. Place the skewers on the hot grill and cook for 2 minutes per side, until the shrimp turn pink and opaque with light grill marks.
8. Remove the shrimp from the grill immediately to prevent overcooking.

Grilling these shrimp gives them a beautiful smoky char while keeping the interior tender and juicy. The lemon herb marinade infuses every bite with zesty brightness that pairs perfectly with the natural sweetness of the shrimp. I love serving these over a bed of fluffy quinoa or tossing them into a fresh garden salad for a complete meal that feels both elegant and effortless.

Spicy Cajun Shrimp Pasta

Diving into a bowl of spicy Cajun shrimp pasta always reminds me of those lively New Orleans nights when the air hums with jazz and the scent of Creole cooking. I first fell for this dish during a rainy evening at a tiny French Quarter restaurant, and now it’s my go-to comfort meal when I want to bring that bold Southern spirit right into my kitchen—plus, it comes together faster than you can say “laissez les bon temps rouler!”

Ingredients

• 1 pound large raw shrimp, peeled and deveined with tails on
• 8 ounces fettuccine pasta, dried and ribbon-style
• 2 tablespoons rich extra virgin olive oil
• 3 cloves garlic, freshly minced
• 1 cup heavy cream, luxuriously thick
• 1/2 cup grated Parmesan cheese, finely shredded
• 2 tablespoons Cajun seasoning, boldly spiced
• 1/4 cup unsalted butter, chilled and cubed
• 1/4 cup fresh parsley, roughly chopped
• 1 teaspoon freshly squeezed lemon juice, bright and zesty

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried fettuccine pasta and cook for 9 minutes, stirring occasionally to prevent sticking, until al dente with a slight bite.
3. Drain the pasta thoroughly in a colander, but reserve 1/4 cup of the starchy pasta water for later use.
4. Pat the raw shrimp completely dry with paper towels to ensure a crisp sear.
5. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
6. Add the shrimp in a single layer and sprinkle with 1 tablespoon of the boldly spiced Cajun seasoning.
7. Sear the shrimp for 2 minutes per side, until they turn pink and opaque with lightly charred edges.
8. Transfer the cooked shrimp to a clean plate using tongs to avoid overcooking.
9. Reduce the skillet heat to medium and add the freshly minced garlic, sautéing for 30 seconds until fragrant but not browned.
10. Pour in the luxuriously thick heavy cream and the remaining 1 tablespoon of Cajun seasoning, whisking to combine.
11. Simmer the sauce for 3 minutes, stirring constantly, until it thickens enough to coat the back of a spoon.
12. Turn off the heat and stir in the finely shredded Parmesan cheese until fully melted and smooth.
13. Add the chilled, cubed unsalted butter and whisk vigorously until the sauce becomes glossy and emulsified.
14. Tip: If the sauce seems too thick, gradually mix in the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
15. Return the cooked fettuccine and seared shrimp to the skillet, tossing gently to coat everything in the creamy sauce.
16. Finish by stirring in the bright and zesty lemon juice and the roughly chopped fresh parsley.

Zesty, creamy, and packed with heat, this pasta delivers a velvety sauce that clings to every strand, while the plump shrimp add a juicy pop with each bite. I love serving it straight from the skillet with crusty bread to soak up every last drop, or topping it with extra Parmesan for those who crave even more richness.

Honey Garlic Shrimp Stir Fry

Last night, I found myself staring into the fridge with that familiar “what’s for dinner” dread when I remembered the plump shrimp in my freezer and the golden honey in my pantry. Sometimes the best meals come from those moments of kitchen improvisation, and this honey garlic shrimp stir fry was no exception—it came together in under 20 minutes but tasted like something from my favorite takeout spot.

Ingredients

– 1 pound large raw shrimp, peeled and deveined with tails intact
– 3 tablespoons rich wildflower honey
– 4 cloves fresh garlic, finely minced
– 2 tablespoons premium soy sauce
– 1 tablespoon toasted sesame oil
– 1 tablespoon freshly grated ginger
– 1 tablespoon cornstarch
– 2 tablespoons cold water
– 2 tablespoons vibrant avocado oil
– 1 cup crisp snap peas, ends trimmed
– 1 red bell pepper, thinly sliced into colorful strips
– 2 green onions, thinly sliced for garnish

Instructions

1. Pat the raw shrimp completely dry with paper towels to ensure they sear properly instead of steaming.
2. Whisk together the wildflower honey, minced garlic, soy sauce, and toasted sesame oil in a small bowl until fully combined.
3. Create a slurry by stirring the cornstarch into cold water in a separate small bowl until no lumps remain.
4. Heat avocado oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
5. Add the shrimp in a single layer and cook for exactly 90 seconds per side until they turn pink and opaque.
6. Transfer the cooked shrimp to a clean plate using tongs, leaving any oil behind in the skillet.
7. Add the snap peas and bell pepper strips to the hot skillet and stir-fry for 2 minutes until slightly softened but still crisp.
8. Pour the honey garlic sauce into the skillet and bring it to a vigorous bubble, stirring constantly.
9. Stir the cornstarch slurry once more before adding it to the bubbling sauce to prevent settling.
10. Cook the sauce for 1-2 minutes until it thickens noticeably and coats the back of a spoon.
11. Return the cooked shrimp to the skillet along with any accumulated juices and toss to coat thoroughly.
12. Remove from heat and stir in the freshly grated ginger for maximum aromatic impact.
13. Transfer to serving plates and garnish generously with sliced green onions.
But the magic really happens when that glossy sauce clings to each shrimp—you get this perfect balance of sweet honey against the savory garlic, with the shrimp remaining miraculously tender. I love serving this over fluffy jasmine rice to soak up every last drop of sauce, and the colorful vegetables add that satisfying crunch that makes each bite interesting.

Creamy Tuscan Shrimp

Yesterday, as the crisp autumn air settled in, I found myself craving something comforting yet elegant—the kind of dish that makes an ordinary Tuesday feel like a special occasion. That’s when I remembered my go-to Creamy Tuscan Shrimp, a recipe I first fell for during a cozy dinner party years ago. It’s quick enough for weeknights but impressive enough to share with friends, and today, I’m walking you through my foolproof version.

Ingredients

– 1 pound large raw shrimp, peeled and deveined
– 2 tablespoons rich extra virgin olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 cup sun-dried tomatoes in oil, drained and chopped
– 2 cups fresh baby spinach
– 1 teaspoon smoked paprika
– 1/2 teaspoon sea salt
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Pat the shrimp dry with paper towels to ensure a crisp sear.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
3. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
4. Transfer the shrimp to a plate to prevent overcooking.
5. Reduce the heat to medium and sauté the minced garlic for 30 seconds until fragrant.
6. Pour in the heavy cream, stirring constantly to incorporate.
7. Sprinkle in the Parmesan cheese, whisking until the sauce is smooth and thickened, about 3 minutes.
8. Stir in the sun-dried tomatoes and baby spinach, cooking for 2 minutes until the spinach wilts.
9. Season the sauce with smoked paprika, sea salt, and black pepper.
10. Return the shrimp to the skillet, tossing to coat in the sauce and heat through for 1 minute.
Generously spoon this creamy delight over al dente pasta or crusty bread to soak up every bit of the velvety sauce. The shrimp stay tender against the rich, garlicky cream, while sun-dried tomatoes add a sweet-tangy punch that balances the dish beautifully.

Shrimp and Avocado Salad

Last week, I was craving something light yet satisfying after a particularly indulgent weekend, and this shrimp and avocado salad came to the rescue. I love how quickly it comes together—perfect for those busy weeknights when you want something healthy without spending hours in the kitchen. The combination of creamy avocado and juicy shrimp always feels like a treat, even though it’s so simple to make.

Ingredients

– 1 lb large raw shrimp, peeled and deveined
– 2 ripe Hass avocados, firm but yielding to gentle pressure
– 1 cup cherry tomatoes, halved
– 1/4 cup red onion, finely diced
– 1/4 cup fresh cilantro, roughly chopped
– 3 tbsp extra virgin olive oil
– 2 tbsp freshly squeezed lime juice
– 1 tsp honey
– 1/2 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp fine sea salt
– 1/4 tsp freshly cracked black pepper

Instructions

1. Pat the raw shrimp completely dry with paper towels to ensure a good sear.
2. Season the shrimp evenly with smoked paprika, garlic powder, fine sea salt, and freshly cracked black pepper.
3. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat until it shimmers.
4. Arrange the shrimp in a single layer in the hot skillet, cooking for 2 minutes per side until they turn pink and opaque.
5. Transfer the cooked shrimp to a plate and let them rest for 5 minutes to allow juices to redistribute.
6. While the shrimp rests, halve the cherry tomatoes and place them in a large mixing bowl.
7. Finely dice the red onion and add it to the bowl with the tomatoes.
8. Roughly chop the fresh cilantro and add it to the mixture.
9. Cut the ripe Hass avocados in half, remove the pits, and dice the flesh into 1-inch cubes.
10. Gently fold the avocado cubes into the tomato mixture to prevent mashing.
11. In a small bowl, whisk together the remaining 2 tablespoons of extra virgin olive oil, freshly squeezed lime juice, and honey until emulsified.
12. Pour the dressing over the avocado and tomato mixture, tossing gently to coat.
13. Add the rested shrimp to the salad and toss once more to combine.

During your first bite, you’ll notice how the creamy avocado contrasts beautifully with the firm, juicy shrimp. The smoky paprika on the shrimp pairs wonderfully with the bright lime dressing, creating a flavor that’s both refreshing and satisfying. I love serving this over crisp romaine lettuce for extra crunch or stuffing it into warm tortillas for a quick taco night.

Chili Lime Shrimp Tacos

Every time I make these chili lime shrimp tacos, I’m transported back to that perfect beach vacation where I first discovered this flavor combination. There’s something magical about the way the spicy chili and zesty lime play off the sweet, succulent shrimp that makes this dish feel like a celebration in every bite.

Ingredients

• 1 pound large raw shrimp, peeled and deveined
• 2 tablespoons rich extra virgin olive oil
• 3 cloves fragrant garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon lime zest
• 1/2 teaspoon coarse sea salt
• 8 small corn tortillas
• 1 cup crisp shredded red cabbage
• 1/2 cup fresh cilantro leaves
• 1/4 cup creamy cotija cheese, crumbled
• 1 ripe avocado, sliced
• 2 tablespoons tangy sour cream

Instructions

1. Pat the shrimp completely dry with paper towels to ensure they get a nice sear rather than steaming.
2. In a medium bowl, combine the olive oil, minced garlic, smoked paprika, cayenne pepper, lime juice, lime zest, and sea salt.
3. Add the shrimp to the marinade and toss until each piece is evenly coated, then let sit for exactly 10 minutes at room temperature.
4. While the shrimp marinates, warm the corn tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side until they’re pliable and slightly toasted.
5. Heat a large skillet over medium-high heat until a drop of water sizzles immediately upon contact.
6. Add the marinated shrimp to the hot skillet in a single layer, making sure they don’t overlap for even cooking.
7. Cook the shrimp for 2 minutes on the first side until they develop a golden-brown crust and turn pink around the edges.
8. Flip each shrimp and cook for another 1-2 minutes until they’re completely opaque and firm to the touch.
9. Remove the shrimp from the heat immediately to prevent overcooking, as they’ll continue to cook slightly from residual heat.
10. Assemble each taco by placing two warm tortillas slightly overlapping on a plate, then dividing the shrimp evenly among them.
11. Top each taco with shredded red cabbage, fresh cilantro leaves, crumbled cotija cheese, avocado slices, and a dollop of sour cream.

Something about the contrast between the warm, spicy shrimp and the cool, crisp cabbage creates the most satisfying texture experience. The creamy avocado and tangy sour cream balance the heat beautifully, making these tacos perfect for a quick weeknight dinner or your next casual gathering with friends.

Shrimp and Grits

Kind of like that cozy Southern hug you didn’t know you needed, shrimp and grits has become my go-to comfort dish for chilly evenings. I first fell for this creamy, savory combo during a rainy trip to Charleston, and now I make it whenever I’m craving something that feels both fancy and completely down-to-earth. There’s something magical about how the tender shrimp and rich grits come together in one satisfying bowl.

Ingredients

– 1 cup stone-ground yellow grits
– 4 cups whole milk
– 2 tablespoons unsalted butter
– 1 cup sharp cheddar cheese, freshly grated
– 1 pound large wild-caught shrimp, peeled and deveined
– 4 slices thick-cut bacon, chopped
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1/2 cup chicken broth
– 2 tablespoons fresh lemon juice
– 2 tablespoons chopped fresh parsley
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper

Instructions

1. In a heavy-bottomed saucepan, combine 1 cup stone-ground yellow grits with 4 cups whole milk over medium heat.
2. Bring the mixture to a gentle simmer, stirring constantly with a wooden spoon to prevent sticking.
3. Reduce heat to low and cover the saucepan, cooking for 25 minutes while stirring every 5 minutes to maintain creamy texture.
4. Stir in 2 tablespoons unsalted butter and 1 cup freshly grated sharp cheddar cheese until completely melted and incorporated.
5. In a large skillet over medium-high heat, cook 4 slices of chopped thick-cut bacon for 6-8 minutes until crispy and browned.
6. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
7. Add 1 finely diced medium yellow onion to the hot bacon fat and cook for 4-5 minutes until translucent and fragrant.
8. Stir in 2 minced garlic cloves and cook for 1 minute until aromatic but not browned.
9. Add 1 pound of peeled and deveined large wild-caught shrimp to the skillet in a single layer.
10. Cook the shrimp for 2 minutes per side until they turn pink and opaque throughout.
11. Pour in 1/2 cup chicken broth and 2 tablespoons fresh lemon juice, scraping up any browned bits from the bottom of the skillet.
12. Sprinkle in 1/2 teaspoon smoked paprika and 1/4 teaspoon cayenne pepper, stirring to coat the shrimp evenly.
13. Return the crispy bacon to the skillet along with 2 tablespoons chopped fresh parsley, tossing everything together.
14. Divide the creamy cheese grits among four warm bowls and top generously with the shrimp mixture.
Buttery, cheesy grits provide the perfect creamy canvas for those plump shrimp swimming in their smoky bacon sauce. I love how the slight kick from the cayenne plays against the richness, and serving it with crusty bread for sopping up every last bit is absolutely essential. This dish somehow manages to feel both elegant enough for company and comforting enough for a quiet night in.

Pesto Shrimp Skewers

Haven’t we all had those evenings where we want something impressive but don’t want to spend hours in the kitchen? That’s exactly why these pesto shrimp skewers have become my go-to summer staple—they come together in minutes but taste like you’ve been grilling all afternoon. I actually started making these after a friend brought over way too much basil from her garden, and now I keep pesto stocked just for this recipe.

Ingredients

– 1 pound large raw shrimp, peeled and deveined
– ½ cup vibrant basil pesto
– 2 tablespoons rich extra virgin olive oil
– 3 cloves fragrant garlic, minced
– 1 tablespoon zesty lemon juice
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 medium firm zucchini, sliced into ½-inch rounds
– 1 sweet red bell pepper, cut into 1-inch pieces
– Wooden skewers, soaked in water for 30 minutes

Instructions

1. Soak 8 wooden skewers in warm water for exactly 30 minutes to prevent burning.
2. Pat 1 pound of large raw shrimp completely dry with paper towels.
3. In a medium bowl, whisk together ½ cup vibrant basil pesto, 2 tablespoons rich extra virgin olive oil, 3 cloves minced fragrant garlic, and 1 tablespoon zesty lemon juice.
4. Add the dried shrimp to the marinade, tossing until evenly coated.
5. Cover the bowl with plastic wrap and refrigerate for 20 minutes—no longer, as the lemon juice can start to “cook” the shrimp.
6. While shrimp marinates, slice 1 medium firm zucchini into ½-inch rounds and cut 1 sweet red bell pepper into 1-inch pieces.
7. Preheat your grill to medium-high heat (400°F) or set a grill pan over medium-high heat.
8. Thread marinated shrimp, zucchini rounds, and bell pepper pieces alternately onto soaked skewers.
9. Season skewers evenly with 1 teaspoon coarse kosher salt and ½ teaspoon freshly cracked black pepper.
10. Place skewers on the hot grill and cook for 2 minutes without moving them to develop grill marks.
11. Flip skewers using tongs and cook for another 2-3 minutes until shrimp turn pink and opaque.
12. Remove from heat when shrimp are firm to the touch and vegetables have slight char marks.

The shrimp emerge juicy and tender with that perfect snap, while the pesto creates this incredible crust that’s both herby and garlicky. I love serving these over a bed of lemon rice or with grilled bread to soak up every last bit of that delicious marinade—it’s summer on a stick, really.

Shrimp Alfredo Pasta

Every time I make this creamy shrimp alfredo pasta, it takes me right back to that little Italian restaurant where my husband proposed. There’s something magical about the way the garlic-infused cream sauce clings to each strand of pasta, creating pure comfort in a bowl that never fails to impress dinner guests.

Ingredients

• 1 pound large raw shrimp, peeled and deveined
• 12 ounces fettuccine pasta
• 3 cloves fresh garlic, minced
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons rich extra virgin olive oil
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly cracked black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine pasta and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat the raw shrimp completely dry with paper towels to ensure proper searing.
4. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Add the shrimp in a single layer and cook for 2 minutes per side until they turn pink and opaque.
6. Transfer the cooked shrimp to a plate and set aside, covering loosely with foil to keep warm.
7. Reduce the skillet heat to medium and melt the unsalted butter until foamy.
8. Add the minced fresh garlic and sauté for 1 minute until fragrant but not browned.
9. Pour in the heavy cream and bring to a gentle simmer, stirring constantly with a whisk.
10. Sprinkle in the freshly grated Parmesan cheese gradually while whisking continuously to prevent clumping.
11. Add the freshly grated nutmeg, sea salt, and freshly cracked black pepper to the sauce.
12. Simmer the sauce for 3-4 minutes until it thickens enough to coat the back of a spoon.
13. Drain the cooked pasta, reserving 1/4 cup of the starchy pasta water.
14. Add the drained pasta directly to the cream sauce in the skillet, tossing to coat thoroughly.
15. If the sauce seems too thick, add the reserved pasta water 1 tablespoon at a time until desired consistency is reached.
16. Return the cooked shrimp to the skillet and gently fold them into the pasta.
17. Sprinkle with the chopped fresh parsley and serve immediately.

As you twirl your fork through the pasta, notice how the velvety sauce clings perfectly to each strand while the plump shrimp add delightful bursts of sweetness. This dish transforms beautifully when served in warm bowls with a simple side salad to cut through the richness, making it feel both indulgent and balanced at the same time.

Bang Bang Shrimp

Nostalgia hits me every time I make this dish—it reminds me of that tiny coastal restaurant where I first tasted crispy shrimp with that unforgettable sweet-spicy sauce. Now I make it at home whenever I need a quick, impressive appetizer that never fails to wow my friends. Let me walk you through my foolproof method for creating restaurant-quality Bang Bang Shrimp right in your own kitchen.

Ingredients

– 1 pound fresh large shrimp, peeled and deveined
– 1 cup buttermilk, cold and tangy
– 1 cup all-purpose flour, finely sifted
– 1/2 cup cornstarch, light as air
– 1 teaspoon garlic powder, aromatic and finely ground
– 1 teaspoon smoked paprika, rich and earthy
– 1/2 teaspoon sea salt, coarse and flaky
– 1/4 teaspoon cayenne pepper, fiery and vibrant
– 2 cups vegetable oil, neutral and high-heat stable
– 1/2 cup mayonnaise, creamy and rich
– 2 tablespoons sweet chili sauce, glossy and mildly spicy
– 1 tablespoon Sriracha sauce, bold and garlicky
– 1 teaspoon fresh lime juice, bright and zesty
– 2 tablespoons fresh cilantro, finely chopped and fragrant
– 1 teaspoon toasted sesame seeds, nutty and golden

Instructions

1. Pat 1 pound of fresh large shrimp completely dry using paper towels. Tip: Dry shrimp ensures the coating sticks perfectly without sliding off.
2. Place the dried shrimp in a medium bowl and pour 1 cup of cold, tangy buttermilk over them, tossing to coat evenly.
3. In a separate shallow dish, whisk together 1 cup of finely sifted all-purpose flour, 1/2 cup of light cornstarch, 1 teaspoon of aromatic garlic powder, 1 teaspoon of rich smoked paprika, 1/2 teaspoon of coarse sea salt, and 1/4 teaspoon of fiery cayenne pepper until fully combined.
4. Heat 2 cups of neutral vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F on a deep-fry thermometer. Tip: Maintaining 350°F oil prevents greasy shrimp and ensures a crisp exterior.
5. Working in batches of 4-5 shrimp, remove each from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing gently to adhere.
6. Carefully place the coated shrimp into the hot oil and fry for 2-3 minutes, flipping once halfway, until golden brown and crispy.
7. Use a slotted spoon to transfer the fried shrimp to a wire rack set over a baking sheet to drain excess oil. Tip: A wire rack keeps shrimp crisp by allowing air circulation underneath.
8. In a large mixing bowl, combine 1/2 cup of creamy mayonnaise, 2 tablespoons of glossy sweet chili sauce, 1 tablespoon of bold Sriracha, and 1 teaspoon of bright lime juice, whisking until smooth.
9. Add all the crispy fried shrimp to the sauce bowl, tossing gently to coat each piece evenly.
10. Transfer the sauced shrimp to a serving platter and garnish with 2 tablespoons of fragrant, finely chopped cilantro and 1 teaspoon of nutty, toasted sesame seeds.
Zesty and addictive, these shrimp deliver a perfect crunch that gives way to tender, juicy insides, with the sauce balancing sweet heat and tangy creaminess. Serve them piled high on butter lettuce cups for a light meal, or alongside chilled noodles for a refreshing twist—either way, they disappear fast!

Coconut Curry Shrimp

Every time I make this coconut curry shrimp, it transports me right back to that tiny beachside restaurant in Florida where I first fell in love with the combination of creamy coconut and bold spices. I’ve since perfected my own version that comes together faster than you can say “dinner’s ready” – perfect for those busy weeknights when you want something impressive without the fuss.

Ingredients

• 1 pound large wild-caught shrimp, peeled and deveined
• 2 tablespoons fragrant coconut oil
• 1 medium sweet yellow onion, finely diced
• 3 plump garlic cloves, minced
• 1 tablespoon freshly grated ginger root
• 2 tablespoons vibrant red curry paste
• 1 (14-ounce) can rich coconut milk
• 1 tablespoon zesty lime juice
• 1 tablespoon savory fish sauce
• 1 teaspoon golden brown sugar
• 1 red bell pepper, thinly sliced
• 1/4 cup fresh cilantro leaves, roughly chopped

Instructions

1. Pat the shrimp completely dry with paper towels and season both sides with salt.
2. Heat coconut oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add shrimp in a single layer and cook for exactly 90 seconds per side until pink and opaque, then transfer to a clean plate. Tip: Don’t overcrowd the shrimp – cook in batches if needed for perfect searing.
4. Reduce heat to medium and add diced onion to the same skillet, cooking for 4 minutes until translucent.
5. Stir in minced garlic and grated ginger, cooking for 60 seconds until fragrant.
6. Add red curry paste and cook for 2 minutes, stirring constantly to deepen the flavors.
7. Pour in coconut milk, scraping any browned bits from the bottom of the skillet.
8. Whisk in lime juice, fish sauce, and brown sugar until fully incorporated.
9. Add sliced bell pepper and simmer for 5 minutes until slightly softened but still crisp.
10. Return shrimp to the skillet and cook for 2 more minutes to heat through. Tip: The residual heat will finish cooking the shrimp without making them rubbery.
11. Remove from heat and stir in fresh cilantro. Tip: Save some cilantro for garnish to keep that bright, fresh flavor popping.

You’ll love how the tender shrimp soak up that creamy, slightly spicy coconut sauce while the bell peppers add just the right crunch. I often serve this over jasmine rice to catch every last drop of sauce, or sometimes spoon it into lettuce cups for a lighter meal that still feels indulgent.

Shrimp Fried Rice

Perfectly golden shrimp fried rice has become my go-to weeknight savior ever since I discovered how a few simple tricks can transform basic pantry staples into something truly spectacular. I still remember the first time I nailed that elusive wok hei flavor in my own kitchen—it felt like unlocking a secret level in cooking!

Ingredients

• 1 pound large wild-caught shrimp, peeled and deveined
• 3 cups day-old jasmine rice, chilled and grains separated
• 2 large farm-fresh eggs, lightly beaten
• 1 cup frozen sweet peas, thawed
• 1/2 cup finely diced sweet onion
• 3 cloves aromatic garlic, minced
• 2 tablespoons rich toasted sesame oil
• 2 tablespoons premium soy sauce
• 1 tablespoon fragrant oyster sauce
• 2 tablespoons vibrant vegetable oil
• 2 thinly sliced crisp green onions

Instructions

1. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 2 minutes.
2. Add shrimp in a single layer and cook for exactly 90 seconds per side until they turn pink and opaque.
3. Transfer shrimp to a clean plate using tongs, leaving any oil behind in the wok.
4. Pour beaten eggs into the hot wok and immediately scramble using a spatula for 45 seconds until soft curds form.
5. Push eggs to one side and add remaining vegetable oil to the empty space.
6. Add diced onion and minced garlic, stirring constantly for exactly 1 minute until fragrant but not browned.
7. Add chilled jasmine rice, breaking up any clumps with your spatula, and stir-fry for 3 minutes until grains are separated.
8. Drizzle soy sauce and oyster sauce evenly over the rice mixture, tossing continuously to coat every grain.
9. Fold in thawed peas and cooked shrimp, heating through for another 2 minutes until everything is piping hot.
10. Remove from heat and stir in toasted sesame oil and sliced green onions until just combined.

Zesty with savory depth from the oyster sauce and that beautiful toasted sesame finish, this fried rice achieves the perfect balance of tender shrimp, fluffy eggs, and slightly chewy rice grains. I love serving it straight from the wok with extra green onions scattered over the top and a quick squeeze of fresh lime for brightness—it makes even Tuesday night feel like a celebration.

Mango Shrimp Lettuce Wraps

Keeping my kitchen cool during summer is always a challenge, which is why these vibrant mango shrimp lettuce wraps have become my go-to meal. I discovered this recipe during a sweltering Florida vacation when I needed something refreshing yet satisfying, and now it’s my favorite way to beat the heat while feeling like I’m dining at a tropical beachside cafe.

Ingredients

– 1 pound large wild-caught shrimp, peeled and deveined
– 2 ripe champagne mangoes, diced into ½-inch cubes
– 8 large butter lettuce leaves, crisp and unblemished
– ¼ cup finely chopped red onion
– ¼ cup fresh cilantro leaves, loosely packed
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon extra virgin olive oil
– 1 teaspoon smoked paprika
– ½ teaspoon sea salt
– ¼ teaspoon freshly cracked black pepper

Instructions

1. Pat the wild-caught shrimp completely dry with paper towels to ensure proper searing.
2. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season the shrimp evenly with smoked paprika, sea salt, and freshly cracked black pepper.
4. Arrange shrimp in a single layer in the hot skillet, cooking for 2 minutes until the bottoms turn pink and develop a light crust.
5. Flip each shrimp individually using tongs and cook for another 2 minutes until opaque throughout and slightly curled.
6. Transfer the cooked shrimp to a cutting board and let rest for 3 minutes to allow juices to redistribute.
7. Chop the rested shrimp into ½-inch pieces while still warm to better absorb the lime juice.
8. Combine the chopped shrimp, diced champagne mangoes, finely chopped red onion, and fresh cilantro leaves in a medium bowl.
9. Drizzle the freshly squeezed lime juice over the mixture and gently toss with a rubber spatula until evenly coated.
10. Carefully separate 8 butter lettuce leaves, keeping them intact to form perfect edible cups.
11. Spoon approximately ⅛ of the shrimp-mango mixture into the center of each butter lettuce leaf.

Zesty and vibrant, these wraps offer a delightful contrast between the cool, crisp lettuce and the warm, succulent shrimp. The sweet mango chunks burst with tropical flavor against the smoky paprika, while the fresh cilantro adds an herbal brightness that makes each bite feel like summer in your mouth. I love serving these arranged on a large platter for guests to assemble themselves, creating an interactive dining experience that’s as fun to eat as it is delicious.

Conclusion

Ready to make dinner a breeze? These 27 delicious and easy shrimp recipes are perfect for busy weeknights. From garlic butter shrimp to zesty tacos, there’s something for everyone. Try your favorites, leave a comment to share which one you loved, and don’t forget to pin this article on Pinterest for your next quick meal inspiration!