Shrimp has a way of fitting into a lot of meals without sending you down one narrow path. Pick a saucy bowl when you want something spoonable, or choose a crispy appetizer when you want to start with something small. Serve one over rice, with pasta, or as a tray of appetizers.
Bang Bang Shrimp
Cornstarch gives Bang Bang Shrimp a light coating beneath a sauce of mayonnaise, Greek yogurt, sweet chili sauce, and Sriracha. Four servings take 20 minutes, with the shrimp cooking quickly before the creamy sauce thickens around them. Lime juice seasons the seafood while cucumber, green onions, cilantro, and basmati rice turn it into a fuller meal. Serve it as an appetizer or spoon it into bowls when dinner needs crisp shrimp with a creamy, spicy finish.
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Mango Shrimp Salad
Sweet fruit and avocado give Mango Shrimp Salad four fresh servings with red onion, bell pepper, cilantro, lime, and chilled seafood. The 25-minute recipe cooks the shrimp briefly before an ice bath stops the heat and protects their texture. Evenly diced produce helps each spoonful carry mango, vegetables, avocado, and shrimp without crushing the softer ingredients. Serve it in bowls, lettuce cups, or with tortilla chips when dinner or an appetizer needs a cold option.
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Shrimp Cauliflower Fried Rice
Cauliflower rice replaces traditional grains in Shrimp Cauliflower Fried Rice with eggs, peas, carrots, green onions, soy sauce, garlic, and ginger. Four servings take 20 minutes in one large skillet, making the recipe useful for a quick lunch or dinner. Cooking the shrimp separately before combining everything helps keep the seafood tender while the vegetables and eggs finish. Add extra green onions or red pepper flakes when a lighter bowl still needs plenty of savory flavor.
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Blackened Shrimp Salad with Creamy Avocado Dressing
Cajun seasoning and brown sugar coat Blackened Shrimp Salad with Creamy Avocado Dressing over romaine, tomatoes, feta, pineapple, and cilantro. Four servings take one hour, including preparation for the salad components and only 10 minutes of cooking. Avocado, lemon, garlic, olive oil, water, and cilantro blend into the smooth dressing that ties the vegetables and seafood together. Serve it as a full lunch or dinner when a fresh bowl needs smoky shrimp and a creamy finish.
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Shrimp and Grits
Stone-ground corn and cheddar make Shrimp and Grits a four-serving dinner with butter, cream, bell pepper, tomatoes, green onions, garlic, and Cajun seasoning. The 35-minute recipe cooks the grits in chicken broth before the cheese and cream go in. Shrimp simmer separately in a tomato-and-pepper sauce, keeping the seafood distinct from the creamy base until serving. Spoon the mixture over warm grits when dinner needs a filling bowl with Southern-style ingredients.
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Coconut Shrimp
Sweetened coconut and breadcrumbs give Coconut Shrimp a golden coating around one pound of jumbo seafood. Six servings take 20 minutes, with curry powder seasoning the flour before the shrimp pass through egg whites and the coconut mixture. Frying takes only a few minutes, so the outside turns crisp before the center overcooks. Serve the tail-on pieces with sweet chili sauce, lime, or a creamy dip when an appetizer plate needs a quick fried option.
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Shrimp Cocktail
Chilled seafood makes Shrimp Cocktail a four-serving appetizer with lemon, garlic, bay leaf, and a homemade dipping sauce. The 15-minute recipe poaches the shrimp for only two to three minutes before an ice bath cools them quickly. Ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce create the tangy accompaniment. Arrange the tail-on shrimp around the sauce with lemon wedges and parsley when a dinner spread needs a cold starter that can be prepared ahead.
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Grilled Shrimp Kabobs
Bell peppers, red onion, and mushrooms share Grilled Shrimp Kabobs with seafood coated in garlic, olive oil, honey, and paprika. Four servings take 53 minutes, including a 30-minute marinade and only eight minutes on the grill. Cutting the vegetables close to the shrimp’s size helps the skewers cook more evenly over the heat. Serve them with rice, salad, corn, or potatoes when dinner needs a grilled main that brings seafood and vegetables together.
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Sheet Pan Shrimp
Broccoli, tomatoes, bell pepper, zucchini, and red onion roast beside Sheet Pan Shrimp with olive oil, Italian seasoning, and garlic. Four servings take 40 minutes, with the vegetables getting a head start before the seafood joins the pan. Adding the shrimp for the final eight to 10 minutes helps them stay tender while the vegetables develop browned edges. Serve the pan over rice or quinoa, or tuck the mixture into tortillas for an easy dinner.
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Shrimp Ceviche
Fresh citrus gives Shrimp Ceviche four chilled servings with red onion, aji or habanero pepper, cilantro, and ginger. The 48-minute recipe cooks the seafood for only three minutes before an ice bath and a 30-minute refrigerator rest. Lime and lemon juice soak into the bite-size shrimp while the onion and pepper add texture and heat. Spoon it into bowls, lettuce cups, or tostadas, or serve it with tortilla chips for a cold appetizer.
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Marry Me Shrimp Pasta
Sun-dried tomatoes and Parmesan turn Marry Me Shrimp Pasta into four creamy servings with garlic, heavy cream, basil, red pepper flakes, and spaghetti. The 25-minute recipe cooks the seafood quickly while the pasta boils, then builds the sauce in the same skillet. Tossing the noodles directly into the cream mixture helps every strand pick up the cheese and tomato. Add salad, asparagus, broccoli, or garlic bread when dinner needs a fast seafood pasta.
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Shrimp Toast
Whole wheat bread supports Shrimp Toast with seasoned seafood, sautéed carrots, romaine, sprouts, Parmesan, lime, and sesame seeds. Four servings take 25 minutes, with the shrimp and carrots cooking separately before the bread is toasted in the same pan. Chili seasoning, rosemary, cayenne, paprika, and garlic powder give the open-faced pieces several layers of seasoning. Serve them as a light dinner or appetizer when a crisp base needs vegetables and shrimp piled on top.
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Panda Express Honey Walnut Shrimp
A sparkling-water batter gives Panda Express Honey Walnut Shrimp a crisp shell beneath a sweet mayonnaise, honey, and lemon sauce. Four servings take 15 minutes, with the coated seafood frying for only two to three minutes per batch. Walnuts caramelize separately with butter and sugar before being folded in at the end to protect their crunch. Serve it immediately with rice or steamed vegetables when a takeout-style dinner needs creamy sauce and candied nuts.
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Shrimp Etouffee
A butter-and-flour roux gives Shrimp Etouffee six servings with Cajun seasoning, onion, bell pepper, celery, garlic, tomatoes, broth, and Worcestershire sauce. The 40-minute recipe cooks the seafood briefly before the sauce simmers and thickens without overcooking the shrimp. Green onions, parsley, and lime go in near the end, adding freshness to the deeper base. Spoon the finished mixture over steamed rice when dinner needs a rich Louisiana-style bowl.
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Thai Coconut Shrimp Curry
Coconut milk gives Thai Coconut Shrimp Curry two substantial servings with fish stock, shallots, garlic, ginger, curry powder, and fish sauce. The 35-minute recipe browns the shrimp first, then builds the aromatic sauce in the same skillet. Returning the seafood near the end keeps it from cooking too long while the curry comes together. Serve it over rice with green onions and sesame seeds when dinner needs a warm bowl with coconut and spice.
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Shrimp Scampi
Garlic butter coats Shrimp Scampi with white wine, lemon juice, red pepper flakes, Parmesan, and parsley. Three servings take 15 minutes, with the seafood cooking for about two minutes per side before the sauce is built in the same pan. Returning the shrimp after the wine mixture reduces keeps them tender while still coating every piece. Spoon it over pasta or zucchini noodles, or serve it with crusty bread when dinner needs a quick skillet main.
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Chinese Salt & Pepper Shrimp
Fish sauce starts Chinese Salt & Pepper Shrimp before flour and cornstarch create a crisp fried coating. Four servings take 35 minutes with garlic, ginger, Thai chilies, scallions, peppercorns, coarse salt, and cilantro adding layers after frying. Cooking the aromatics separately protects the shrimp’s crust while letting the ginger, garlic, and peppers soften in fresh oil. Serve it with rice, cucumber salad, or vegetables when an appetizer or dinner needs heat and crunch.
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Tom Yum Soup
Lime, chilies, ginger, and garlic give Tom Yum Soup four servings with shrimp, mushrooms, tomatoes, onion, fish sauce, brown sugar, and chicken stock. The one-hour recipe simmers the aromatic broth before the seafood and mushrooms cook for only about three minutes. Cilantro, green onions, and chili oil finish the bowls after the soup leaves the heat. Add jasmine rice or rice noodles when dinner needs a tangy, spicy broth with shrimp in every serving.
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Shrimp Tacos
Cayenne, paprika, garlic, lime, and cilantro season Shrimp Tacos across four tortillas with avocado, onion, tomatoes, lettuce, and sour cream. Four servings take 15 minutes, including only five minutes of cooking after the seafood is coated with the spices. Setting out the vegetables while the shrimp cooks keeps assembly quick for the table. Serve the tacos with rice, beans, corn, or chips when dinner needs a fast handheld option with fresh toppings.
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Grilled Shrimp
Lemon herb butter coats Grilled Shrimp on six skewers with garlic, parsley, oregano, dill, olive oil, salt, and pepper. Four servings take 20 minutes, with the seafood grilling for four to five minutes per side until pink and opaque. Reserving part of the butter mixture provides a fresh drizzle after the skewers leave the heat. Serve them with pasta, rice, corn, salad, or grilled vegetables when dinner needs a quick outdoor seafood main.
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Shrimp Tempura
Iced water and egg whites keep Shrimp Tempura light beneath a batter of flour, cornstarch, and salt. Four servings take 25 minutes, with the shrimp frying in 350°F oil until the coating turns pale gold and crisp. Water, soy sauce, mirin, and sugar simmer into a simple dipping sauce while the oil heats. Serve the pieces immediately with rice, vegetables, or the sauce when an appetizer plate needs a delicate fried seafood option.
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Shrimp Fried Rice
Cold cooked rice gives Shrimp Fried Rice four servings with onion, mixed vegetables, egg, soy sauce, and spring onions. The 25-minute recipe cooks the seafood first, then uses high heat for the rice, vegetables, and scrambled egg. Breaking up the grains and stirring frequently helps the sauce spread while allowing a light crust to form in the pan. Serve it as a complete dinner bowl or beside other Asian-inspired dishes when the table needs a quick rice option.
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Shrimp Burrito Bowls
Cilantro-lime rice anchors Shrimp Burrito Bowls with seasoned seafood, corn, black beans, avocado, sour cream, cilantro, and lime. One serving takes 20 minutes, with chili powder, cumin, garlic powder, salt, and pepper coating the shrimp before a short skillet cook. Heating the rice while preparing the toppings keeps the bowl moving quickly from pan to table. Scale the ingredients for more people, or keep the single portion for an easy lunch or dinner.
Get the Recipe: Shrimp Burrito Bowls