21 Best Frozen Shrimp Recipes For Your Dinner

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Easy Tomato Shrimp Pasta

Easy Tomato Shrimp Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

Ingredients

• 250 g pasta
• 300 g shrimp ((cleaned))
• 2-3 cloves garlic
• 250 g cherry tomatoes
• 10 tbsp white wine
• 1/2 tbsp fresh basil ((chopped))
• 100 g butter
• 3 tbsp olive oil
• salt and pepper to taste

Instructions

1. In a pot, bring water with salt to a rolling boil.
2. Add the pasta.
3. In a frying pan, heat a dash of olive oil.
4. Roast the garlic and add the peeled and deveined shrimp and the quartered cherry tomatoes. For some heat, you can also add a small chili pepper (chopped).
5. After the shrimp turns pink (if you use raw shrimp), pour the wine into the skillet and add the butter.
6. If you’re using pre-cooked shrimp, you only need to cook them for 1-2 minutes.
7. Sprinkle with salt and black pepper to taste.
8. Add the pasta to the pan and continue to cook until the sauce becomes creamy.
9. Garnish with finely chopped fresh basil.

2. Spicy Garlic Shrimp

Spicy Garlic Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT8M · Total: PT173M · Yield: [‘4’, ‘4 servings’]

Spicy Garlic Shrimp is the most perfect and simple antipasto for all the seafood lovers out there! It is abundant with flavor, but not complexity. With only a few key ingredients and a bit of marinating time, you will have a savory, scrumptious dish, totally worth of major bread-dipping! It’s great for any special occasion, get-together, or as a complement to your favorite holiday menu.

Ingredients

• 1/4 cup mashed Garlic Confit cloves ((see separate recipe on this website))
• 1/4 cup Garlic Oil ((see separate recipe on this website))
• 1 Tbsp Calabrian chili paste
• 1 tsp crushed red pepper
• Pinch black pepper
• 1 pound raw shrimp (peeled & deveined (See Note.))
• 1/4 cup extra-virgin olive oil
• 1/4 cup thinly-sliced or chopped raw garlic
• 1/4 cup chopped flat-leaf parsley
• 1 lemon, (juiced)
• Pinch salt

Instructions

1. Prepare Garlic Confit and Garlic Oil if you do not have any on hand. (See separate recipe on this website.)
2. In a medium bowl, whisk the mashed Garlic Confit, Garlic Oil, Calabrian chili paste, crushed red pepper and black pepper together until well-combined. Carefully fold the shrimp into this mixture and mix until all shrimp are well-coated. Cover and transfer the marinated shrimp to the refrigerator for 1 to 2 hours.
3. When ready to cook the shrimp, combine the raw garlic and olive oil in a skillet, then heat them together gently over medium-low heat. Stir occasionally and cook a few minutes until the garlic begins to brown. Mix in half of the chopped parsley. Be careful not to burn the garlic!
4. Once the garlic has lightly browned, add all the shrimp and marinade to the pan, arranging the shrimp in a single layer. Increase the heat to medium-high. Cook until the shrimp has turned pink, 1 to 2 minutes, then turn each shrimp over to cook the other side. Work quickly! Shrimp does not take very long to cook and will become chewy if overcooked.
5. Once fully cooked, turn off the heat, and top the shrimp with the juice of 1 lemon, the remaining parsley and a pinch of salt. Toss and serve immediately with lots of crusty bread to sop up all that delicious spicy and garlicky oil! Buon Appetito!

3. Shrimp and Corn Soup

Srimp and Corn Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT30M · Total: PT65M · Yield: [‘5’, ‘5 servings’]

Easy soup with shrimp and corn based on chicken broth. Chicken broth, if you want you can replace it with fish broth or even use a bouillon cube, but broth, fresh or frozen is certainly preferable. The soup is made quickly enough, the most tedious thing is to peel the shrimp and remove the black veins, you will have to make some fuss with it.

Ingredients

• 500 g Freshly frozen shrimp ((tails only, no heads))
• 1,5 l chicken broth ((fish broth is fine too, in a pinch, use bouillon cube and water))
• 50 g unsalted butter
• 4 cloves garlic
• 1 onion
• 1 stalk celery
• 1 can canned corn ((400 g, drain the liquid))
• salt
• black pepper
• green onion
• cilantro
• red chilli
• lemon

Instructions

1. Pour the broth into a saucepan and place over low heat.
2. Peel the shrimp from the shell, put the shells aside, do not throw them away. Remove the black veins from the back and belly sides of the shrimp.
3. Melt 50g of butter in a large frying pan and place the cleaned shrimp in a single layer. Cook for 2 minutes, turn over and cook for another minute. Place on a plate.
4. Place the shrimp shells in a pan and fry over low heat. In the meantime, finely chop the celery and onion. Add to the pan and stir. Finely chop the garlic and add it to the pan as well. Stir again and stir-fry for about a minute, until garlic aroma appears.
5. Pour 1 ladle of broth into the pan. Use a spatula to scrape off anything that has roasted from the bottom of the pan. Carefully transfer the contents of the pan to the pan with the broth and pour in 1.5 tsp of paprika. Bring to a boil, cover, turn down the heat to low and simmer for 30-35 minutes.
6. Strain the broth through a sieve, discard the vegetables and shrimp shells. Pour it back into the pot, add the corn and simmer for another 5 minutes. Taste and season with salt and pepper and season as needed.
7. Pour the soup into bowls, add the shrimp and garnish with cilantro leaves, finely chopped green onions and chili peppers (all together or separately). Or serve separately with lemon slices so that everyone can season the soup to their liking.

4. Blackened Shrimp

Blackened Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘4’]

Spicy and flavorful, Cajun Blackened Shrimp can work as an appetizer, entréeor ingredient in other dishes like tacos or pasta.

Ingredients

• 1 pound large shrimp
• PAM cooking spray (or oil for frying)
• 2 teaspoons paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon salt

Instructions

1. Peel shrimp and devein if desired.
2. Start cast iron skillet heating over medium high heat
3. Mix seasoning ingredients together. Sprinkle seasoning on both sides of shrimp.
4. When pan is very hot, spray with PAM non-stick spray. Add seaasoned shrimp to pan. Turn when charred (about 2 minutes). Cook until both sides are charred and shrimp is cooked through.
5. Serve immediately.

5. Southern Shrimp and Grits

BBQ Shrimp and Grits is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’]

BBQ Shrimp and Grits is a classic southern dish featuring cheesy shrimp drizzled with BBQ sauce and topped with bacon!

Ingredients

• 4 cups water
• 1 cup stone ground grits ((can use yellow or white))
• 1/2 tsp. garlic salt
• 1 Tbsp. butter
• 2 oz. cream cheese
• 8 oz. smoked gouda cheese ((shredded))
• 1/4 tsp. cracked black pepper
• 1/2 cup heavy cream
• salt to taste
• 6 slices bacon ((cooked and crumbled))
• 1 lb. wild caught shrimp ((peeled and deveined))
• 1 tsp. minced garlic
• 1/2 cup tangy BBQ sauce ((any flavor))
• 1/2 cup green onions ((chopped))

Instructions SMOKED GOUDA GRITS

1. Bring water to a boil in a large saucepan. Add grits and garlic salt. Stir and reduce heat to low heat.
2. Cover and simmer grits about 30 minutes until done. Whisk frequently while cooking to avoid lumps.
3. Take grits off of heat.
4. Add butter, cream cheese, shredded gouda, and pepper. Stir until cheese is melted.
5. Add heavy cream and salt to taste. Stir, and cover grits until ready to serve.

SHRIMP

1. Cook bacon pieces in skillet over medium heat until crispy. Transfer to a paper towels to drain.
2. Drain grease from skillet, reserving 2 Tbsp. for shrimp.
3. Add shrimp to skillet and saute’ until pink on both sides over medium heat (about 2 minutes).
4. Add minced garlic and BBQ sauce. Stir a couple of times until shrimp is coated, then turn off heat.
5. Ladle grits into serving bowls, then spoon shrimp onto grits.
6. Top shrimp with crumbled bacon and green onions to garnish.

6. Instant Pot Shrimp Scampi Without Wine

Instant Pot Shrimp Scampi Without Wine is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

Shrimp scampi without wine is a light and kid-friendly meal that can be whipped out in no time at at all in your trusty instant pot. Large shrimp are cooked in a divine garlic butter lemon sauce with linguine pasta for a tasty dinner.

Ingredients

• 3 cups water (add 1 tsp cooking oil to the water)
• 8 oz linguine (uncooked, broken in half)
• 4 tbsp butter
• 4 garlic cloves (large, minced)
• 1 pound raw shrimp (large, peeled)
• 3 tbsp lemon juice
• 1 tsp sea salt
• 1/2 tsp black pepper (freshly ground)
• 1/4 cup parsley (fresh, chopped)

Instructions

1. Pour the water in the steel insert of the instant pot and add a teaspoon of cooking oil to it. Add a handful of broken pasta. Lift to separate and wet all the strands, then drop them back into the water. Add all the pasta to the pot in a similar manner, making sure the strands are completely submerged in the water.
2. Lock the lid and turn the pressure valve to ‘sealing’. Press the pressure cooking button (high) and set the timer to 0 minutes. Once the timer beeps, wait 5 minutes and release the remaining pressure by turning the pressure valve to ‘venting’. Open the pot and immediately drain the pasta in a colander. Rinse it under cold tap water to stop the cooking process. Keep aside.
3. Rinse the instant pot steel insert with water and return to the pot. Press sauté (normal) and tip in the butter. When the butter melts, add the garlic and let it cook for a few seconds.
4. Add the shrimp and cook, stirring until it becomes pink and opaque (3 minutes). Cancel sauté. Add the lemon juice, sea salt, ground pepper and parsley and stir to coat the shrimp.
5. Add the pasta to the pot as well and mix with the shrimp so that it gets coated with the sauce as well. Alternatively, take the pasta out in a bowl and top with the shrimp. Serve immediately.

7. Paleo Paprika Garlic Shrimp

The BEST Paleo Paprika Garlic Shrimp Recipe (Gluten free, Dairy free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 people’]

A healthy shrimp dish with the most DELICIOUS SAUCE made of garlic, paprika, parsley, lemon juice, and coconut cream.

Ingredients

• 1 pound shrimp ((peeled and deveined))
• 1 Tbs coconut oil (melted)
• 1/8 tsp crushed red pepper
• 3-4 Tbs chopped garlic ((this was 1 small bulb for me))
• 1/2 cup canned coconut cream (or coconut milk ( make sure to use a thick coconut cream or milk without preservatives))
• 2 tsp dried parsley (or 1 Tbs of fresh chopped parsley )
• 3 tsp paprika
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/4 cup lemon juice

Instructions

1. In a large frying pan, add the coconut oil, chopped garlic, and crushed red pepper and heat over medium heat. Cook for 3 minutes, mixing often, until fragrant.
2. Add the shrimp to the pan, along with the coconut milk or cream, parsley, paprika, salt, pepper, and lemon juice.
3. Cook for 2-3 minutes a side, until the shrimp is pink and cooked all the way through. Make sure not to over cook, otherwise the shrimp will be tough.
4. Remove the shrimp from the pan, and cook the sauce for an extra few minutes to thicken it up. Add the shrimp back into the pan and mix them into the sauce before serving.

8. 10-Minute Lemon Garlic Butter Shrimp

Lemon Garlic Butter Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘4’, ‘4 servings’]

Ready in just 10 minutes this garlic butter shrimp recipe comes together in a flash and sings with a hint of zesty lemony goodness!

Ingredients

• 1.5 lb shrimp (36-40 shrimp bag; peeled and deveined)
• 3 tbsp unsalted butter
• 5 cloves garlic (minced)
• 1 tsp seasoning salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 large lemon (juiced, seeds removed)
• 1/4 cup fresh parsley (finely chopped)

Instructions

1. In a large pan over medium heat add the butter and garlic and let simmer for 1-2 minutes making sure not to brown the garlic.
2. Add the shrimp, seasoning salt, pepper, paprika and lemon juice to the pan and stir well. Cook until shrimp are no longer pink about 3-5 minutes.
3. Remove from heat and serve over rice, pasta or with a side dish.
4. Sprinkle with fresh chopped parsley if you wish.

9. Air Fryer Frozen Coconut Shrimp

Air Fryer Frozen Coconut Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT10M · Total: PT10M · Yield: [’12’, ’12 coconut shrimp’]

These crispy air fryer frozen coconut shrimp take only 10 minutes to make! Straight from the freezer into the air fryer. They come out with a crunchy, golden brown coating and a tender and juicy inside.

Ingredients

• 10 – 14 frozen coconut shrimp
• dipping sauce of choice (optional)

Instructions

1. Preheat the air fryer to 390F for 10 minutes.
2. Once preheated, add the frozen shrimp to the air fryer basket in a single layer, making sure not to overlap the shrimp.
3. Cook for 10 minutes, flipping the shrimp halfway through the cooking time. Keep a close eye on the shrimp in the last couple minutes to make sure they don’t overcook or burn.
4. Remove them from the air fryer and serve with any optional toppings or dipping sauces. Enjoy!

10. Air Fryer Frozen Shrimp and Broccoli

Air Fryer Frozen Cajun Shrimp & Broccoli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT15M · Total: PT15M · Yield: [‘4’]

Learn how to cook frozen shrimp and broccoli in your air fryer with this easy Air Fryer Frozen Shrimp recipe. Ready in 15 minutes.

Ingredients

• 1 lb Shrimp (frozen, raw, peeled and deveined, do not thaw)
• 12 oz Broccoli (florets, fresh or frozen)
• 1 tbsp Cajun seasoning (click for my recipe, or more to taste. See recipe note if you’re using a store brought blend. )
• 3 tbsp Garlic Butter (click for the recipe)
• 1 tbsp Avocado oil (or Olive Oil)

Instructions For the Broccoli:

1. If using fresh broccoli: Add the broccoli to the bottom of the cooking pot (no air fryer basket insert needed). Drizzle with avocado oil. Air Fry on 400 for 5 minutes.
2. If using frozen broccoli: Add the broccoli to the bottom of the cooking pot (no air fryer basket insert needed). Drizzle with avocado oil. Do not air fry just yet.

For the Frozen Shrimp:

1. Add the frozen shrimp to the top of the broccoli. Sprinkle with Cajun seasoning and top it with garlic butter.
2. Air Fry on 400 degrees for 5 minutes.
3. Use a mixing spoon to stir the shrimp, butter, broccoli and spices.
4. Air Fry on 400 degrees for 5-6 more minutes to cook the shrimp.

11. Shrimp Salad

Shrimp Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘6’]

This easy, fresh salad is the perfect blend of creamy and crunchy. It’s easy to make for lunch, to serve on a croissant or to bring to a potluck.

Ingredients

• 2 lb shrimp (cooked, peeled, deveined, tail removed)
• ½ cup celery (chopped)
• ⅓ cup bacon (cooked and chopped)
• 1 tbsp fresh chives (chopped)
• ½ cup mayonnaise
• 1 tbsp wholegrain mustard
• 2 tsp lemon juice
• 1 tsp Old Bay Seasoning
• ½ tsp salt
• ¼ tsp pepper

Instructions

1. Add shrimp, bacon and chives to a large bowl. Toss to combine.
2. In another bowl, whisk together mayonnaise, wholegrain mustard, lemon juice, Old Bay Seasoning, salt and pepper. Add to shrimp mixture and toss to cover.
3. Chill in the fridge until ready to serve.

12. Shrimp Masala Curry

Shrimp Masala (Indian Shrimp Curry) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Tasty and tender shrimp masala curry cooked in a rustic Indian sauce made with onions and tomatoes, along with aromatics such as ginger, garlic and spices. Make this authentic Indian curry with shrimp or prawns, and enjoy with a side of naan or rice!

Ingredients

• 1 pound Shrimp (cleaned, defrost before cooking)
• 1 tablespoon Lime juice
• 1 teaspoon Kashmiri Red Chili powder (mild, adjust to taste)
• 1/2 teaspoon Ground Turmeric (Haldi powder)
• 1/2 teaspoon Salt (adjust to taste)
• 2 tablespoon Oil
• 1 teaspoon Mustard Seeds (Rai)
• 8-10 Curry Leaves
• 1 Green chili (optional )
• 1 cup Onion (thinly sliced )
• 1/2 tablespoon Ginger (minced )
• 1/2 tablespoon Garlic (minced)
• 3/4 cup Tomato (diced )
• 1/4 cup Water
• Cilantro (to garnish)
• 1/2 teaspoon Garam masala
• 1/2 teaspoon Kashmiri red chili powder (adjust to taste)
• 1/2 teaspoon Ground Turmeric (Haldi powder)
• 1/2 teaspoon Salt (adjust to taste )
• 1/2 teaspoon Black Pepper (freshly crushed )

Instructions Marinate the Shrimp

1. Combine all ingredients for the marinade in a bowl and mix well. Add shrimp. Stir and coat them with the marinade on all sides. Let it rest 15 to 30 minutes in the refrigerator.

Prepare the sauce

1. Heat oil in a large pan on medium-high heat. Add the mustard seeds, curry leaves, and green chili. Then add sliced onions, ginger, and garlic, and sauté for about 3 minutes until the onions are translucent.
2. Add tomato, spices, and mix well.
3. Cover with a lid and cook for 6-8 minutes until the tomatoes soften.
4. Add marinated shrimp and water. Stir well and let the curry cook for 5-7 minutes, on medium heat, until the shrimp is just cooked. Do not overcook.
5. Garnish with cilantro. Shrimp masala is ready. Enjoy with basmati rice and naan.
6. You can add a tempering of curry leaves and mustard seeds on top.

13. Mexican Shrimp Cocktail

Mexican Shrimp Cocktail is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT3M · Yield: [‘6’]

Mexican shrimp Cocktail is a delicious and flavorful recipe that’s perfect on a hot summer day.

Ingredients

• 1 cucumber (peeled and diced)
• 1 white onion (peeled and diced)
• 4 roma tomatoes (diced)
• 1 jalapeno (diced)
• 1/2 cup cilantro (chopped)
• 1/2 tsp minced garlic
• 1 tsp garlic salt
• 1/2 tsp ground black pepper
• 1/3 cup lime juice (fresh)
• 1/2 cup ketchup
• 1 tsp soy sauce
• 1 tsp hot sauce (such as Tapatio)
• 1 1/2 cup Clamato juice
• 24 oz small shrimp (peeled, deveined, tail off and defrosted)
• 3 avocadoes (diced)

Instructions

1. Put the diced cucumber, onion, tomatoes, jalapeno in a big bowl and stir. Add the cilantro and stir again.
2. Next add the minced garlic, garlic salt, ground black pepper and fresh lime juice. Stir again and check for salt. Add more if desired.
3. Now add the ketchup, soy sauce, hot sauce and clamato juice and stir well.
4. Bring a pot of salted water to a boil. Add the shrimp and boil for 2-3 minutes. Pour the shrimp into a strainer and rinse with cold water to prevent further cooking.
5. Add the shrimp to the bowl and stir again.
6. Refrigerate the mixture for at least 30 minutes before serving.
7. Serve with diced avocadoes and crackers.

14. Shrimp Toast

Shrimp Toast Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 450 g shrimp, peeled and deveined
• 2 tablespoons water chestnuts, finely chopped (optional)
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon light soy sauce
• 1/2 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper
• 1 large egg white
• 8 slices white bread, crusts removed
• Vegetable oil for frying

Instructions

1. 1. Prepare the ingredients: pat shrimp dry, chop water chestnuts and green onions, mince garlic, and grate ginger.
2. 2. In a bowl, combine the shrimp with garlic, ginger, water chestnuts, green onions, soy sauce, sesame oil, sugar, pepper, and egg white; mix until cohesive.
3. 3. Spread a quarter-cup of the shrimp mixture onto each bread slice, pressing lightly to cover the surface. Trim edges if desired.
4. 4. Heat about 2 inches of vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the shrimp-topped bread slices in batches 2-3 minutes per side, until the shrimp paste is set and the bread is golden and crisp.
5. 5. Transfer to a paper towel-lined plate to drain briefly. Repeat with remaining slices.
6. 6. Serve warm; optionally with a simple dipping sauce such as soy sauce and a splash of rice vinegar.

15. Honey Garlic Shrimps Stir Fry

Garlic Honey Shrimps In Browned Butter Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: 4

This Honey Garlic Shrimps in Browned Butter Sauce is a quick dinner recipe that can be enjoyed with a numerous side dish options such as rice. It is flavorful and has the right balance between sweet, tangy and a light kick to it from the pepper flakes.

Ingredients

• 500g Raw Tiger Shrimps, pealed and deveined
• 1/4 cup Honey
• 5 Garlic Cloves, finely chopped
• 1/2 cup Butter, unsalted
• 1 tbsp. Olive Oil
• 1 tbsp. Soy Sauce
• 1 tbsp. Lemon Juice
• 3 tbsp. Parsley, chopped
• 1 tsp Pepper Flakes, crushed

Instructions

1. Put 1 tbsp. of olive oil into a medium sized-skillet to sear the shrimps. Place the shrimps into the hot skillet making sure they have full contact to heat. Sear them for a minute each on each side and set aside.
2. In the same skillet, melt butter for about a minute till it turns light brown. Add chopped garlic and pepper flakes, fry for 30 seconds. Then add honey, soy sauce and lemon juice. Mix to combine.
3. Return the shrimps to the skillet, add parsley and stir to coat shrimps with sauce.
4. Serve with your choice of rice or vegetables.

16. Bang Bang Shrimp

Bang Bang Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This Bang Bang Shrimp recipe combines crispy shrimp with a creamy, spicy sauce! Based on the popular appetizer from the Bonefish Grill, this copycat recipe is easier to make than you think.

Ingredients

• 1/2 cup mayonnaise
• 4 tablespoons sweet chili sauce
• 2 teaspoons honey
• 1 teaspoon sriracha
• 2-3 cups vegetable oil
• 3/4 cup buttermilk
• 1/2 cup flour
• 2 tablespoons cornstarch
• 1 pound raw medium shrimp (peeled and deveined )
• 1 cup panko bread crumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• optional chopped green onion for garnish

Instructions

1. In a medium bowl, whisk together mayonnaise, sweet chili sauce, honey and sriracha to make the sauce.  Set aside.
2. In a separate, large bowl, whisk buttermilk, flour, and cornstarch together.
3. Stir the shrimp into the buttermilk mixture, covering evenly. Set aside.
4. In a separate bowl, whisk together Panko, garlic powder, onion powder, salt and pepper.
5. Place the oil into a heavy bottom pan.  You want to have about 1 inch of oil in the pan.  Turn the heat to medium. If you have a thermometer, you want to get the temperature to about 375 degrees.
6. When the oil is heating, lightly strain the shrimp, then dredge in the panko mixture, and place in the hot oil. It only takes 1 or 2 minutes per side to be fully cooked.  Fry only a few shrimp at a time or the oil temperature will drop and you won’t get a crispy texture.
7. hen you remove the shrimp from the frying pan, place it briefly on a plate lined with a paper towel to absorb excess oil.  Then toss the shrimp with the sauce.

17. Cajun Shrimp Pasta

Easy Cajun Shrimp Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

Easy Cajun Shrimp Pasta: Shrimp, parmesan bell pepper and spinach in a light, yet creamy Alfredo sauce made without cream that’s bursting with cajun flavor.

Ingredients

• 1 pound pasta of your choosing (I used linguine)
• 4 Tablespoons butter
• 1 onion (finely chopped)
• 3 cloves garlic
• 1/3 cup flour
• 4 cups whole milk
• 2 teaspoons cajun seasoning* (see note 1)
• 3 chopped bell peppers
• 4 ounce spinach (about 2 large handfuls)
• 2 1/2 cups parmesan cheese (real parmesan only! Not the stuff that you shake out of a bottle)
• 1 pound cooked shrimp

Instructions

1. Bring water to boil and cook one pound of pasta according to instructions.

While that is happening:

1. Finely chop one yellow onion.
2. Heat butter in a saucepan over medium heat, or medium low if using an induction stovetop. Add finely chopped onion and garlic and cook for 5-7 minutes until onions turn translucent, stirring occasionally.
3. Stir in the flour.
4. Slowly whisk in milk, one cup at a time. With the first cup, it will be clumpy and weird at first, but keep whisking. Once it’s combined, add another cup and repeat until all 4 cups have been added.
5. Once all the milk is blended and the sauce is smooth (other than the onion) add the cajun seasoning.
6. Add the spinach and bell peppers, and bring the sauce to a simmer. Simmer until it starts to thicken, about 5 minutes. Add the parmesan cheese and shrimp and stir until parmesan is melted.
7. Drain the pasta when it’s finished cooking. Add the pasta and serve!
8. *Cajun seasoning can differ a lot! The preference for amount of cajun seasoning can differ a lot! Chachere’s has salt in it and is designed to be added until it’s salty enough. We use the “spicier” version. Basically, season with cajun seasoning to taste 🙂 If your cajun seasoning doesn’t have salt, add 1/2 teaspoon salt, or more to taste. See note 1 for even more information on this.

18. Spicy Thai Shrimp Salad

Spicy Thai Shrimp Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Spicy Thai Shrimp Salad combines grilled shrimp, fresh edamame, crunchy almonds, and crispy wonton strips under dressings of spicy-sweet peanut sauce and a bright chili-lime vinaigrette. (Inspired by Applebee’s)

Ingredients

• 1 teaspoon minced garlic
• 8 ounces raw shrimp peeled & deveined
• ½ teaspoon butter
• 2 tablespoons olive oil
• ½ teaspoon chili powder
• ¼ teaspoon cayenne
• ½ head Napa or Savoy cabbage (chopped)
• 2 cups fresh spinach (coarsely chopped)
• 1 cup shredded red cabbage
• 2 medium carrots ( peeled and shredded)
• ½ cup shelled edamame
• 3 green onions ( thinly sliced)
• ¼ cup sliced almonds ( toasted)
• Wonton Strips
• ¼ cup chopped cilantro (reserve some uncut for garnish)
• Juice of 2 limes
• Zest of 1 lime
• 2 tablespoon olive oil
• 2 tablespoon honey
• 1 tablespoons soy sauce
• 1 teaspoon minced garlic
• 1 teaspoon grated fresh ginger
• ¼ – ½ teaspoon Gochujang paste ( Depending on how spicy you like things)
• ¼ cup creamy peanut butter
• ¼ cup canned coconut milk
• 1 tablespoon fish sauce (We recommend “Red Boat” fish sauce)
• 1 – 2 tablespoons fresh lime juice
• 1 tablespoon honey or coconut or agave nectar
• 1 clove minced garlic
• ½ – 1 teaspoon grated fresh ginger
• ½ – 1 teaspoon Gochujang paste

Instructions Prepare Pan-fried Shrimp

1. In a large self-sealing plastic bag, combine shrimp, minced garlic, chili powder, and cayenne. Toss until shrimp are evenly coated with the spice mix.
2. Heat a large, heavy skillet over medium high heat. Melt olive oil and butter and swirl to coat the bottom the the skillet. Add shrimp in a single layer. (Do not crowd in pan.) Pan-fry about 2 minutes, then turn and fry until shrimp become pink all the way through and slightly firm, about 2-3 minutes. Do not over cook! Carefully remove shrimp from skillet and set aside.

Assemble Salad

1. Layer or toss cabbages, spinach, carrots, edamame, green onions, and sliced almonds, wonton strips, and cilantro in bowl. Drizzle with Chili-Lime Vinaigrette and Sweet & Spicy Peanut Sauce. Garnish with additional cilantro and wonton strips. Serve with additional Vinaigrette and Peanut Sauce.

Chili-Lime Vinaigrette

1. Combine all ingredients in a jar and shake to combine. (Remember to put the lid on first!)

Sweet & Spicy Thai Peanut Sauce

1. Combine all ingredients and whisk or blend until smooth.

19. Air Fryer Frozen Tempura Shrimp

Air Fryer Frozen Tempura Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT8M · Total: PT8M · Yield: [‘2’]

Love tempura shrimp, then you must cook air fryer frozen tempura shrimp. It is crispy, it is delicious, and it’s cooked in the air fryer fast.

Ingredients

• Air Fryer
• 12 Frozen Tempura Shrimp
• Olive Oil Spray

Instructions

1. Place your frozen tempura shrimp into the air fryer basket.
2. Spray with extra virgin olive oil for extra crisp.
3. Air fry tempura for 8 minutes at 180c/360f.
4. Your tempura shrimp will now be perfectly crispy and ready for serving.

20. Pan Seared Shrimp with Garlic and Ginger

Easy Pan Seared Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘4’, ‘4 servings’]

This easy pan seared shrimp recipe takes just 10 minutes to make! Sautéed with garlic, ginger, red pepper flakes and a spritz of lemon juice – so delicious and flavorful! Perfect for an easy weeknight dinner or quick appetizer.

Ingredients

• 1 pound (454 g) extra-large or jumbo raw shrimp, peeled and deveined
• 4 cloves garlic, minced
• 2 teaspoons finely grated fresh ginger
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons extra virgin olive oil
• squeeze of fresh lemon juice
• Optional: chopped parsley for garnish

Instructions

1. Pat dry the shrimp with paper towel.
2. In a large bowl, toss shrimp together with the garlic, ginger, red pepper flakes, salt and pepper until evenly coated.
3. Preheat a large skillet over medium high heat (for about 2-3 minutes). Pour in the olive oil and swirl around to evenly coat the bottom of the pan. Add the shrimp in a single layer and cook for about 2-3 minutes per side, flipping only once. Make sure not to overcook!  Once the shrimp turns a pinkish color and is no longer translucent, they are done.
4. Squeeze over some fresh lemon juice and season to taste with some additional salt and pepper if needed. Garnish with chopped parsley if you like and serve immediately!

21. Shrimp Yaki Udon

Shrimp Yaki Udon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT50M · Yield: [‘4’, ‘4 people’]

Wok-fried udon noodle dish with a savory soy-based sauce, udon noodles and vegetables. A quick, easy, tasty weeknight dinner!

Ingredients

• 2 packages fresh udon noodles (about 16 ounces)
• 1 pound raw shrimp
• 1 tablespoon neutral oil (such a vegetable, grapeseed or avocado)
• ½ onion (sliced, yellow, sweet or red)
• 2 carrots (peeled, cut on the bias)
• 1 zucchini (cut on the bias)
• 1 small head broccoli (chopped into bite-sized pieces)
• 8 ounces mushrooms (sliced)
• 1 jalapeño (sliced thin, on the bias)
• 2 scallions (sliced thick, on the bias)
• ½ cup soy sauce
• ½ cup water
• 1 tablespoon neutral oil (such a vegetable, grapeseed or avocado)
• 1 tablespoon mirin
• 1 tablespoon sake (or dry sherry)
• 1 tablespoon rice wine vinegar (unseasoned)
• 1 tablespoon brown sugar
• 1-2 inches ginger (peeled, minced or grated)
• 4 to 8 cloves garlic (8 small or 4 large)

Instructions Marinate

1. Finely mince or grate the garlic and ginger on a microplane. Add the remaining marinade ingredients to a bowl and mix with the garlic and ginger.
2. Pour half over the shrimp in a non-reactive container or gallon resealable plastic bag. Reserve the other half. Cover or seal and place both in the refrigerator for 30 minutes to an hour.

Prep

1. Slice the vegetables and group by their cook times.
2. Group 1: Onion.
3. Group 2: Carrot, zucchini, broccoli and jalapeño.
4. Group 3: Mushrooms and scallions.

Stir-Fry

1. Place a wok or large stainless steel pan on high heat until hot.
2. Remove the shrimp from the marinade and pat dry. Discard the marinade.
3. Cook the shrimp until opaque, about 2 minutes. Remove from the pan and set aside.
4. Add the onion and stir-fry until slightly softened and golden.
5. Add the carrot, zucchini, broccoli and jalapeño. Stir-fry for 1-2 minutes.
6. Add the mushrooms and scallions. Stir-fry for 1-2 minutes.
7. Add noodles and the remaining sauce and stir-fry for 3 more minutes, add the shrimp back in, stir to coat and serve immediately in bowls or on plates.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.