Shrimp Recipes & Ideas

Dive into your spice cabinet for this saucy skillet.

Grilling outside is one of the great pleasures of summer — especially this summer.

Great for dinner or an appetizer.

The sweet butternut squash breaks down as it cooks, combining with the coconut to make a luscious sauce.

I love the broth so much, I always used to go back for seconds of more broth on rice.

It's the best 20-minute meal ever.

Restaurant-style fried shrimp — no hot oil required!

Simple and fresh for the winter season.

This bright and comforting meal is ready in just 30 minutes.

And you only need 5 ingredients.

Fresh and crunchy perfection.

It's the best kind of fast food.

This flavor-packed weeknight dinner is low effort, huge reward.

A complete meal all on one sheet pan.

A few smart tricks make these fried shrimp extra crispy and flavorful.

Make this rule-breaking, one-pan dinner ASAP.

Heavy cream and hot sauce combine to create a spicy, decadent sauce for stir-fried shrimp and tender-crisp veggies.

When I was in Trinidad, Winnie Lee Lum showed me how to make this superb dish, which beautifully demonstrates the convergence of Chinese and Trinidadian cooking traditions.

This vibrant dinner has a little bit of everything: tender rice, protein-packed shrimp, crunchy fresh veggies, and tangy, creamy cheese.

It's equal parts fast and fancy.

If you crave the classic pairing of pasta and lemon garlic butter shrimp, this take on grilled shrimp is for you.

This summery dish is ready in just 30 minutes.

Shrimp should be grilled hot and fast, making it one of the fastest-cooking proteins for the grill.

The only other ingredients you really need are garlic, lime, rice, and coconut milk.

One pan, 20 minutes, and five ingredients is all it takes to make these decadent creamy shrimp.

They're endlessly customizable.

Don't be fooled by the word "barbecue," because you won't find a single drop of barbecue sauce in this recipe.

Here’s a quick, easy weeknight dinner. You can cook the whole shebang, from start to finish, in about 20 minutes. At least, I did last night! 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.

Skip the delivery and make this easy noodle dish at home.

Shrimp fried rice is a one-pan wonder, full of plump shrimp, fluffy eggs, and toasty rice that can be adapted to your mood and the contents of your refrigerator. Plus, it’s satisfying enough to be served on its own, and it’s incredibly easy to make. Our version below goes from prep to plate in less than 30 minutes — which is even faster (and we think tastier!) than takeout. 1. You start with leftover rice. Cold, cooked rice is actually a better choice here than freshly cooked.

I dare you not to twirl your fork into this simple pasta dish! Once your pasta pot is at a rolling boil, you’re about 10 minutes away from noodly bliss. Succulent shrimp and linguini are tossed with a super-quick tomato cream sauce — one that’s fragrant with aromatic garlic, shallots, and white wine. Seriously, what’s not to like?

Creamy polenta is near the top of my list of favorite comfort foods, because it’s rich, creamy, and the perfect base for pretty much anything saucy. I rarely make it, though, because it takes a solid 40 minutes to cook — and that’s more than I can spare on busy weeknights. Recently, though, I spotted a shortcut at Trader Joe’s: Their frozen creamy polenta cooks in minutes, and has extra veggie power with both carrots and spinach mixed in.

What are you waiting for?

Yes, that includes all the chopping, too.

Put down that jar of Alfredo sauce.

This five-ingredient noodle salad strikes the perfect balance of sweet and savory, crunchy and tender.

Garlicky shrimp and a buttery lemon sauce in 15 minutes! You got this!

Ready, set, shrimp and grits.

Shrimp cocktail, for dinner? Now isn't that an ingenious idea!

You'll wonder why you've never done this before.

Plump and juicy shrimp are the fastest, most versatile food you can grill.

A gal can’t live on green salads alone. That’s why, inspired by Emma’s idea to eat a salad inside a pita pocket, I decided to wrap a salad inside a rice paper roll, creating a fresh, crunchy summer roll that is a cinch to throw together. Roasted shrimp, chunks of avocado and crisp romaine are wrapped up and dipped in a creamy miso-tahini dressing for a cool, satisfying summer lunch or dinner.

Sometimes I crave corn in the winter. It comes without warning and, well, without corn. This year, though, I turned to my freezer both to satisfy my off-season hankering and to make a summery grain bowl I can eat any time of the year. Starting with a bed of mildly nutty millet, the corn is alongside broiled shrimp with a crispy, garlicky breading and topped with a tangy parsley-yogurt sauce and toasted almonds.

“Forrest Gump” is one of my favorite food movies. What? You don’t think it’s a food movie? It’s totally a food movie. It gave the world Bubba, and gave voice to my love of shrimp. I had never related to a character until I witnessed The Shrimp Speech by one Benjamin Buford “Bubba” Blue. So much shrimp; so many possibilities. Steamed shrimp, shrimp gumbo, shrimp patties, shrimp and grits — all unequivocally satisfying.

These bowls, which are ideal for a weeknight meal, are inspired by the ease and versatility of noodle bowls, with the tangy lemon and Parmesan flavor combo you get from a bold Caesar dressing. Thin vermicelli rice noodles are my favorite way to change up grain and rice bowls, particularly right now in the hot summer months. These light noodles can be served at an array of temperatures, although this recipe is best with room-temperature, or even chilled, rice noodles.

If you’re on the hunt for a new seafood recipe to add to your meal plan, look no further than this Greek-inspired shrimp. With barley, tomatoes, kale, and feta, this dinner delivers everything you want — all in one skillet. The key to making this entire dish in one skillet is some strategic cooking and layering. First you sear the shrimp to give them a nice golden color (and set them aside), and then you sauté onion, garlic, tomatoes, and red pepper flakes (and set them aside).

Have you tried this?

Now that spring is finally here, we’re setting our sights on lighter fare. But that doesn’t mean we’re saying goodbye to comforting pasta dishes! This orzo with shrimp and peas perfectly toes the line between winter and spring, and it cooks in one skillet in under 30 minutes. What’s not to love? A quick note: This isn’t a one-pot meal where everything cooks together at the same time.

Let the freezer be your culinary secret weapon against takeout or cereal for dinner. With a bag of cleaned shrimp and a pound of frozen broccoli stashed away, you can make a savory stir-fry in just about 30 minutes. Sweet shrimp and tender broccoli are tossed in a gingery, garlicky sauce, and a side of steamy, fluffy rice soaks it all up. This easy stir-fry works with both fresh or frozen broccoli.

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites. Recently I got into the habit of keeping a big bag of frozen shrimp in my freezer because I always forget to defrost chicken and other meaty proteins in time for dinner. (Although, when I do manage to think ahead and thaw out some chicken breasts, I feel like an absolute CHAMP.

If your weeknight pasta routine has become, well, routine, consider adding this flavorful shrimp dish to the roster. Inspired by Bonefish Grill’s cult-favorite Bang Bang shrimp — beloved for its creamy, sweet, and spicy chili sauce — this recipe is cheaper than dining out, better for you than takeout, and simple enough for even the busiest of nights. While Bonefish Grill’s Bang Bang Shrimp is obsession-worthy, it’s definitely more of a special-occasion dish.

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites. Shrimp are the dinner MVP. You can put shrimp in anything, and they’ll be delicious. Heck, if you add shrimp to anything, chances are good that thing will instantly become at least 30 percent more delicious. (You’re on your own if you try it with dessert, though.

I just moved to Los Angeles from New York, which means most of my diet right now consists of tacos. Sure, I ate my fair share of tacos while I was living in Brooklyn, but they weren’t necessarily an entire food group that I made sure to hit at least once a day (no really, I’m serious). You see, tacos are a perfect food. The limit of their potential does not exist. You start with a good base (tortilla) and you build from there.

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites. I often wonder about the first person to order surf and turf at a fancy restaurant. Were they rich, or just indecisive? I can never make up my mind at restaurants, especially if they are very good at both steak and seafood. Which one do I want? Can I talk my husband into ordering one so I can have a “taste”?

Q: Whenever my partner and I order Chinese or Asian takeaway, we get large bags of free shrimp chips/prawn crackers. I don’t like wasting food, so I have been keeping them fresh in the refrigerator, but they’re starting to pile up. Does anyone have any suggestions on how I can use them for cooking? Could they be mashed/ground and made into a crust or be used as breadcrumbs? Any help would be great! Sent by Jennifer Editor: The first thought that came to mind was fried chicken.

Want to eat something fresher and lighter than prime rib and holiday cookies this week? Here’s a menu for you — a fast yet deliciously fresh assembly of Mexican sprout slaw, the perfect guacamole, and colorful shrimp tacos. Roasted Shrimp Tacos The Perfect Guacamole Mexican Sprout Slaw This looks almost too summery for winter, doesn’t it? But shrimp is widely available, and if you get the smaller sizes of frozen shrimp it can be fairly economical.