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Whether you’ve committed to making shrimp a dinnertime staple or are simply bored with boneless chicken, look no further than this tiny and tasty crustacean. Not only is shrimp quick-cooking and readily available fresh at the fish counter, but it’s also one of the few varieties of seafood that’s just as good, if not better, bought frozen.
Tender and sweet, shrimp is the perfect protein to serve atop salads, chop for ceviche, or nestle among noodles. And since shrimp can be cooked every way imaginable, the possibilities are endless. To help you get started, we’ve rounded up every shrimp recipe you’ll ever need all in once place — over 70 in total!
How to Buy the Right Shrimp for You
There’s a sea of choices when it comes to selecting shrimp for supper. Unless your grocer has fresh seafood delivered daily or you live by the sea, your best bet is to skip the seafood counter, where you’re likely to find flash-frozen shrimp that’s been defrosted for you. Packages of frozen shrimp are full of information about where the shrimp were caught, their size, and whether they’ve been peeled or deveined, so take a close look before you buy.
Basic Shrimp Info and Recipes
Are you new to cooking shrimp or just need a refresher on a go-to technique? No matter how you’re preparing dinner — from the stovetop to the grill to the oven — we’ve got a shrimp strategy to match.
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Peel & Devein Shrimp Go to Recipe
Shrimp are little sea creatures that live on or around the ocean floor. They have a very hard outer shell made of segmented pieces, a softer underside, lots of little feathery legs, and a tail.
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Cook Frozen Shrimp Go to Recipe
Discovering that I could cook shrimp straight from the freezer has to be one of the happiest accidents to come out of my kitchen this summer. You see, the resulting shrimp are so juicy and flavorful that I can hardly believe I’ve ever taken the time to thaw shrimp, however easy and short the thawing may be. Straight from the freezer to the sheet pan, these shrimp are coated with Cajun seasoning for a spicy, savory take on broiled shrimp.
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Roast Shrimp in the Oven Go to Recipe
The beautiful thing about shrimp is that, even if you’re starting from frozen, they don’t take but a few minutes to cook. Here’s how to cook shrimp quickly and easily in the oven — such a treat!
Shrimp Appetizers and Starters
If you’re looking to start a larger meal with a shrimp dish, or need something small to fill out your already-made salad and sides, look to one of these easy shrimp recipes.
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Southern-Style Pickled Shrimp Go to Recipe
While this recipe is worthy of being made year-round, I find it tastes even better in the throes of summer, when turning on a kitchen appliance is the last thing you want to do in grasps of the Georgia heat.
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Louisiana Barbecued Shrimp Go to Recipe
You won’t find any barbecue sauce in model/chef/restaurateur B. Smith’s dish of shrimp in spiced butter sauce: “Barbecue shrimp” is just the name Louisiana Creole cooks assigned to shrimp braised in wine, beer, or garlic-butter sauce.
Pasta and Noodle Dishes with Shrimp
Whether you’re in the mood for restaurant-inspired meals or looking for a quick-cooking skillet dinner, a good way to use shrimp is by pairing it with pasta. From takeout-style lo mein to an elegant-but-easy weeknight Alfredo, there are plenty of inventive ways to pair shrimp and noodles.
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Mexican-Spiced Shrimp and Orzo Skillet Go to Recipe
This Mexican-spiced version cooks up with plump shrimp and tender orzo pasta in a creamy tomato sauce, all finished with some salty crumbles of cheese sprinkled on top. It might feel a bit like you’re eating risotto, but it takes less time and it doesn’t require you to be constantly fussing and stirring at the stove.
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Stir-Fried Chili-Lemon Shrimp and Rice Noodles Go to Recipe
I've been fascinated by Thai cuisine recently, mainly because one of its tenets is a balance of hot, sour, salty, and sweet. I took that balance to heart when creating this easy weeknight stir-fried noodle dish; it’s seasoned with condiments I always have in the door of my refrigerator, and peppered with plump shrimp I keep on hand in the freezer.
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Cold Coconut Rice Noodles with Poached Shrimp, Mango, and Thai Chile Go to Recipe
This rice noodle salad streamlines that premise by using just five key ingredients: noodles, shrimp, coconut milk, mango, and chile peppers (although the toppings mentioned above are all viable swaps). The coconut milk’s sugar is balanced with a heavy dose of salt, which might seem like too much as you’re adding it, but it’s just right with the starchy noodles, sweet fruit, and fiery hot chiles.
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Shrimp Chili Oil (Minyak Hebi) Go to Recipe
This hot, steaming bowl of fragrant, spicy broth with noodles, prawns, and eggs is a common dish in Malaysia. The key component is the spice paste, which takes a bit of time, but once you’ve made it, you can keep it in the fridge for up to a month. Alternatively, there are very good store-bought pastes available.
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Roasted Shrimp and Pea Couscous Salad Go to Recipe
This warm roasted shrimp salad tastes like the early days of spring. It’s bright and cheerful, thanks to plenty of tangy lemon juice and a heap of chopped fresh dill. The roasted shrimp and peas are paired with toothsome Israeli couscous, which is toasted to bring out its nutty flavor. The couscous matches up almost perfectly in size to the green peas, so you can scoop everything up in big, easy bites.
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Chili, Lemon, and Basil Shrimp with Israeli Couscous Go to Recipe
This dish has a bit of a kick to it, depending on the amount of chili flakes you use. I love it spicy and hot; it goes great with a cold beer! There’s a zing from the lemon in both the couscous and the shrimp, a hot punch from the chili flakes, and that sweetness from the basil. It’s so fast, so easy.
Grilled Shrimp Recipes
Need to get dinner on the table fast? It doesn’t take long for shrimp to soak up smoky flavor from the grill. Pro-tip: If you’re grilling jumbo shrimp or bigger, run two skewers through them, so they don’t spin off and fall into the coals.
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Shrimp Skewers Go to Recipe
I dare you to find a quicker-cooking or more versatile dinner than grilled shrimp. Skewered shrimp and thin slices of lemon are brushed with garlicky melted butter and grilled until tender and pink. Eat them straight from the skewer as an appetizer, or serve atop a salad or tucked into a roll for the main course. Anyway you eat them, these citrusy garlic-butter grilled shrimp will be on your plate in mere minutes.
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Spicy, Smoky Grilled Shrimp Go to Recipe
This recipe was adapted from Cook’s Illustrated by my brother-in-law, an excellent cook who has made this shrimp for our family many times. There are a couple of secrets that make it great: One, you brine the shrimp for about 30 minutes to help them stay especially juicy on the grill. Two, you serve them with melted garlic butter for dipping.
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Lemon Garlic Butter Shrimp and Asparagus Packets Go to Recipe
Shrimp on the grill is the very best shrimp there is — it cooks quickly and picks up smokiness and char. But you don’t have to limit yourself to simple shrimp skewers. Here, we’re taking inspiration from pasta and lemon garlic butter shrimp for a no-mess packet dinner you’ll crave all summer long.
Quick & Easy Shrimp Skillets, Stir-Fries, and Sheet Pan Dinners
You’ve chosen a dinner winner when you can go from cooking in the kitchen to sitting down to the table with your plate in mere minutes.
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Spicy Shrimp Skillet with Tomatoes and White Beans Go to Recipe
Quick-cooking shrimp is an ideal contender for a fast weeknight skillet dinner — especially when juicy tomatoes and hearty white beans join the party. This spicy dinner relies on just a handful of ingredients to become something that’s simple and satisfying. Serve it in low bowls to catch the flavorful broth, along with some crusty bread for dunking and a salad for something green, and you’ve got complete meal.
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Honey Garlic Shrimp Go to Recipe
This generously serves two as a main, with no plan for leftovers, as I’m of the opinion shrimp are best just after they are cooked. To keep this dish feeling verdant and fresh, serve it with fresh scallions and cilantro over steamed rice or quinoa.
Shrimp Salads and Rolls
Bite-sized shrimp are lean and meaty — the perfect complement to a veggie-packed bowl or roll.
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Jicama Shrimp Salad Go to Recipe
Take a vacation south of the border on your lunch break when you pack yourself this chopped jicama and shrimp salad. It is a feast for the eyes, with a rainbow of cheery colors and textures.
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Baja Shrimp Taco Salad
A recipe for easy taco salad piled with roasted shrimp, dressed in a tangy lime crema, and finished with avocado and crushed tortilla chips.Go to Recipe
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Easy Shrimp Ceviche
A simple shrimp ceviche for beginners that is made with poached shrimp instead of raw and finished with tomato, avocado, and cilantro.Go to Recipe
Hearty Shrimp Recipes with Rice and Other Grains
Serve well-seasoned shrimp atop creamy cooked grains or nestled in a stovetop casserole for a cozy and comforting night in.
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Millet Bowl with Breaded Garlic Shrimp Go to Recipe
The bowl’s herbaceous and seafood elements make me think of summer, but the millet and almond’s roasty flavors and the shrimp’s substantial, crunchy panko breading make it stand up to cold weather, too. In fact, we’ve made this millet bowl three times this winter — about as high praise as I could give to any one meal.
Shrimp Stews and Sandwiches
A tender bite of shrimp becomes a sweet surprise in a spoonful of rich soup or stew. If you’re serving sandwiches, it doesn’t get much better than shrimp stuffed in a French sandwich roll.
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Shrimp and Corn Chowder Go to Recipe
Corn chowder is a classic soup bursting with the sweetness of corn. It’s oh-so-creamy and body warming. When you add quick-cooking shrimp, corn chowder not only tastes great and feeds the soul, but it is also transformed into a complete meal in a single bowl.
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Thai Coconut Soup Go to Recipe
The key to this soup is to get the balance of sweet, salty, and tangy right, especially when paired with the richness of the coconut milk.
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Sesame Ginger Shrimp and Cabbage Stew Go to Recipe
The star of this recipe is the flavor-packed broth. If you have time to peel the fresh shrimp, use their shells in the broth to extract every bit of their flavor, although it’s not a deal breaker if you use a package of frozen peeled shrimp instead.
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Shrimp Etouffée Go to Recipe
The word étouffer means “smothered or braised,” and is a technique often used with crawfish, which come in season during the spring when rain floods the rice fields. Creole cooks make etouffée as well, and however much it may vary from Cajun to Creole and from cook to cook, one constant remains: serving it over a plate of hot rice.
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Sautéed Shrimp Po' Boys Go to Recipe
A deep-fried po’ boy is not usually something I’d attempt in my own kitchen, but this version of it — with quickly sautéed shrimp — is easy enough to throw together on a busy weeknight.
Shrimp Tacos and Tostadas
You can’t go wrong serving shrimp-topped tortillas. Sweet shrimp pair perfectly with a squeeze of citrus.
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Shrimp and Avocado Tostadas Go to Recipe
The tostadas are topped with quickly sautéed shrimp lightly seasoned with spices and lime juice. Last comes the do-it-yourself part: customizing each tostada with your favorite toppings.