19 Refreshing Cold Shrimp Recipes Perfect for Summer

Summer is here, and it’s time to trade in those warm, heavy dishes for something light, refreshing, and deliciously cool. One of our favorite ways to beat the heat is with a cold shrimp recipe that’s as easy to make as it is to devour. Whether you’re looking for a quick and easy snack or a show-stopping centerpiece for your next summer gathering, we’ve got you covered. From classic ceviche to innovative sushi rolls and pasta salads, our collection of 19 refreshing cold shrimp recipes has something for everyone.

So grab a glass of ice-cold lemonade and get ready to dive into the coolest way to enjoy seafood all season long…

Garlic Lime Shrimp Ceviche

A refreshing twist on traditional ceviche, this Garlic Lime Shrimp Ceviche combines the sweetness of shrimp with the brightness of lime and the pungency of garlic.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1/2 cup freshly squeezed lime juice
– 3 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– 1 avocado, diced (optional)
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine shrimp, lime juice, and garlic.
2. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Just before serving, stir in cilantro.
4. Taste and adjust seasoning as needed.
5. If using avocado, dice and add just before serving.

Cooking Time: 30 minutes – 2 hours (marinating time)

Serve chilled or at room temperature with tortilla chips, tostadas, or on its own as a light and refreshing appetizer or snack.

Spicy Mango Shrimp Salad

A refreshing summer salad that combines succulent shrimp with sweet mango and a kick of heat from the spicy dressing, perfect for a light and flavorful meal or as a topping for tacos or grilled meats.

Ingredients:
• 1 pound large shrimp, peeled and deveined
• 2 ripe mangos, diced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon honey
• 1 teaspoon sriracha sauce
• Salt and pepper to taste

Instructions:

1. In a medium bowl, whisk together lime juice, honey, and sriracha sauce.
2. Add the shrimp to the dressing and marinate for at least 30 minutes in the refrigerator.
3. Just before serving, toss in diced mango and chopped cilantro.
4. Season with salt and pepper to taste.

Cooking Time: None (this is a no-cook recipe!)

Serve chilled or at room temperature. Enjoy!

Avocado Shrimp Sushi Rolls

A refreshing twist on traditional sushi rolls, these Avocado Shrimp Sushi Rolls combine the creaminess of avocado with the sweetness of succulent shrimp. Perfect for a light and satisfying meal or appetizer.

Ingredients:

– 1 ripe avocado, sliced
– 1/2 pound large shrimp, peeled and deveined
– 1 cup cooked Japanese short-grain rice
– 1 sheet nori (dried seaweed)
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt to taste

Instructions:

1. Prepare the sushi rice according to package instructions.
2. Cut the avocado into thin slices and set aside.
3. Cook the shrimp in a pan with soy sauce, sesame oil, and salt until pink and slightly charred.
4. Lay the nori sheet flat on a cutting board. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
5. Place two slices of avocado and three cooked shrimp in the middle of the rice.
6. Roll the nori tightly but gently using your fingers or a bamboo sushi mat.
7. Slice into individual pieces and serve immediately.

Cooking Time: 15 minutes

Chilled Coconut Shrimp Soup

This refreshing soup is a perfect summer treat that combines the sweetness of coconut with the savory flavor of shrimp. Perfect for hot days, this chilled soup is easy to make and serves as a delightful appetizer or light lunch.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 cups chicken broth
– 1 cup coconut milk
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tablespoon grated lime zest
– Salt and pepper to taste
– Chopped green onions for garnish (optional)

Instructions:

1. In a medium saucepan, combine chicken broth, garlic, and lime zest. Bring to a boil over high heat.
2. Reduce heat to medium-low and add shrimp. Simmer for 3-4 minutes or until pink and cooked through.
3. Strain the soup mixture into a large bowl. Stir in coconut milk and season with salt and pepper to taste.
4. Chill the soup in the refrigerator for at least 30 minutes.
5. Serve chilled, garnished with chopped green onions if desired.

Cooking Time: 15-20 minutes

Lemon Herb Shrimp Pasta Salad

Brighten up your meal with this refreshing pasta salad featuring succulent shrimp, zesty lemon, and aromatic herbs. This light and satisfying dish is perfect for a quick lunch or dinner.

Ingredients:

– 8 oz. pasta of your choice (e.g., bow tie, penne)
– 1 pound large shrimp, peeled and deveined
– 2 tbsp. freshly squeezed lemon juice
– 1 tsp. olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute.
3. Add shrimp and cook until pink and just cooked through, about 2-3 minutes per side. Remove from heat.
4. In a large bowl, combine pasta, lemon juice, parsley, basil, salt, and pepper. Toss to coat.
5. Add cooked shrimp to the pasta mixture and toss gently.
6. Serve warm or at room temperature, topped with grated Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Shrimp and Cucumber Gazpacho

Beat the heat with this light and flavorful gazpacho recipe, perfect for a summer evening or as a refreshing appetizer. This shrimp and cucumber gazpacho combines the sweetness of cucumbers with the savory flavor of shrimp.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 medium cucumbers, diced
– 1/2 cup chopped fresh mint leaves
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste

Instructions:

1. In a blender or food processor, puree the cucumbers, shrimp, mint leaves, garlic, and lemon juice until smooth.
2. With the blender running, slowly pour in the olive oil.
3. Season with salt and pepper to taste.
4. Chill the gazpacho in the refrigerator for at least 30 minutes before serving.

Cooking Time: 15 minutes

Thai-Inspired Cold Shrimp Noodles

Cool off with this refreshing Thai-inspired noodle dish, featuring succulent shrimp and a zesty sauce. Perfect for a light and satisfying meal or as a flavorful snack.

Ingredients:

– 8 oz rice noodles
– 1/2 cup cooked and chilled shrimp
– 1/4 cup chopped cilantro
– 2 tbsp fish sauce
– 1 tbsp lime juice
– 1 tsp grated ginger
– 1/4 tsp red pepper flakes (optional)
– Salt to taste
– 2 cups mixed greens (such as arugula, spinach, and basil)

Instructions:

1. Cook rice noodles according to package instructions; drain and set aside.
2. In a large bowl, combine cooked shrimp, fish sauce, lime juice, grated ginger, and red pepper flakes (if using). Toss until shrimp are well coated.
3. Add chopped cilantro and mixed greens to the bowl; toss gently to combine.
4. Divide noodles among individual bowls or plates. Top with the chilled shrimp mixture and serve immediately.

Cooking Time: 10 minutes

Shrimp and Grapefruit Cocktail

Elevate your cocktail game with this refreshing Shrimp and Grapefruit Cocktail, perfect for a light and zesty drink on a warm evening. This unique recipe combines succulent shrimp with the tangy sweetness of grapefruit, creating a harmonious balance of flavors.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 cups grapefruit juice
– 1/4 cup triple sec or Cointreau
– 1/4 cup simple syrup (equal parts water and granulated sugar, dissolved)
– Salt to taste
– Fresh mint leaves for garnish

Instructions:

1. In a blender or food processor, puree the shrimp until smooth.
2. In a cocktail shaker, combine grapefruit juice, triple sec, simple syrup, and salt. Add the blended shrimp and shake vigorously for 10-15 seconds to infuse flavors.
3. Strain the mixture into chilled glasses filled with ice.
4. Garnish each glass with a sprig of fresh mint leaves.

Cooking Time: None, as this is a cocktail recipe!

Enjoy your Shrimp and Grapefruit Cocktail!

Cold Shrimp and Quinoa Bowl

A refreshing and nutritious bowl filled with succulent shrimp, quinoa, and a medley of fresh vegetables, perfect for a quick lunch or dinner.

Ingredients:

– 1 cup cooked quinoa
– 1/2 pound large shrimp, peeled and deveined
– 1/4 cup diced cucumber
– 1/4 cup diced bell pepper
– 1/4 cup diced red onion
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons fresh lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. Cook quinoa according to package instructions.
2. In a large bowl, combine cooked quinoa, shrimp, cucumber, bell pepper, red onion, and feta cheese (if using).
3. Squeeze lime juice over the top and season with salt and pepper to taste.
4. Garnish with fresh cilantro leaves and serve immediately.

Cooking Time: 15 minutes

Shrimp and Avocado Lettuce Wraps

A refreshing twist on traditional wraps, this recipe combines succulent shrimp, creamy avocado, and crisp lettuce for a light and satisfying meal. Perfect for a quick lunch or dinner!

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 ripe avocados, diced
– 4 cups mixed greens (lettuce, spinach, arugula)
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: sliced red onion, cherry tomatoes, or crumbled feta cheese for added flavor

Instructions:

1. Cook the shrimp according to package instructions (about 2-3 minutes per side).
2. In a separate bowl, mix together diced avocado, lime juice, and olive oil.
3. Assemble the wraps by placing cooked shrimp on a bed of mixed greens, followed by a spoonful of avocado mixture.
4. Season with salt and pepper to taste.
5. Add optional toppings if desired.

Cooking Time: 10-12 minutes (including cooking time for shrimp)

Cold Shrimp Tacos with Cilantro Lime Dressing

Brighten up your taco Tuesday with this refreshing twist on a classic: succulent cold shrimp, crunchy slaw, and zesty cilantro lime dressing all wrapped in a crispy shell.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1/2 cup plain Greek yogurt
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– 1/4 cup chopped fresh cilantro
– 1 teaspoon honey
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cabbage, radish, and carrots for topping (optional)

Instructions:

1. In a medium bowl, combine shrimp, Greek yogurt, lime juice, olive oil, cilantro, and honey. Season with salt and pepper.
2. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by placing shrimp mixture onto warmed tortillas, topping with shredded veggies (if using).
5. Serve immediately and enjoy!

Cooking Time: 10 minutes (prep), 30 minutes (refrigeration)

Shrimp and Watermelon Salad

Perfect for hot summer days, this refreshing salad combines the sweetness of watermelon with the savory flavor of shrimp, all tied together with a zesty lime dressing.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 3 cups diced seedless watermelon
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. In a medium bowl, whisk together lime juice and olive oil.
2. Add the shrimp to the bowl and toss to coat with the dressing. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Just before serving, combine the watermelon and cilantro in a large bowl.
4. Add the marinated shrimp to the bowl and gently fold to combine.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy!

Cooking Time: 10-15 minutes (includes marinating time)

Cold Shrimp Spring Rolls

Beat the heat with these refreshing cold shrimp spring rolls, perfect for a light and satisfying snack or appetizer. With a delicate balance of crunchy veggies and succulent shrimp, you’ll be hooked from the first bite!

Ingredients:

– 1 package of spring roll wrappers (usually found in the frozen food section)
– 1/2 cup cooked and chilled large shrimp
– 1/4 cup chopped cucumber
– 1/4 cup chopped carrots
– 2 tablespoons soy sauce
– 2 tablespoons chopped cilantro
– Salt and pepper to taste

Instructions:

1. In a medium bowl, combine cooked and chilled shrimp, cucumber, carrots, soy sauce, and cilantro. Mix well.
2. Lay a spring roll wrapper on a flat surface. Place about 1/4 cup of the shrimp mixture in the center of the wrapper.
3. Brush edges of the wrapper with water and fold the bottom half up over the filling.
4. Fold in the sides and then roll up the wrapper to form a tight cylinder.
5. Repeat with remaining wrappers and filling.
6. Serve cold, garnished with additional cilantro if desired.

Cooking Time: 0 minutes (since they’re served cold!)

Shrimp and Pineapple Skewers

Add a touch of tropical flavor to your next barbecue with these succulent shrimp and pineapple skewers. Perfect for a quick and easy appetizer or main course.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1 cup fresh pineapple chunks
– 1/4 cup brown sugar
– 2 tablespoons soy sauce
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Wooden skewers for assembly

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together brown sugar, soy sauce, olive oil, honey, and ginger.
3. Add shrimp and pineapple chunks to the marinade; toss to coat.
4. Thread shrimp and pineapple onto skewers, leaving a small space between each piece.
5. Season with salt and pepper to taste.
6. Grill skewers for 8-10 minutes per side, or until shrimp are pink and cooked through.

Cooking Time: 16-20 minutes

Cold Shrimp and Corn Salad

This light and flavorful salad is perfect for a hot summer day. With the sweetness of corn and the tanginess of shrimp, this recipe is sure to become a new favorite.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 cups frozen corn kernels, thawed
– 1/4 cup red onion, diced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine shrimp, corn kernels, and red onion.
2. In a small bowl, whisk together lime juice and olive oil.
3. Pour the dressing over the shrimp mixture and toss to coat.
4. Sprinkle cilantro on top and season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Cooking Time: None! This salad is best served chilled, straight from the refrigerator.

Shrimp and Zoodle Salad with Pesto

This refreshing salad combines succulent shrimp, zucchini noodles, and a vibrant pesto sauce, perfect for a light and satisfying meal. With its Mediterranean flavors and textures, this dish is sure to delight!

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 medium zucchinis
– 1/4 cup freshly made pesto sauce
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)

Instructions:

1. Cook the zucchinis using a spiralizer or a vegetable peeler to create “zoodles.” Set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook until pink and cooked through, about 2-3 minutes per side.
3. In a large bowl, combine the zoodles, cooked shrimp, and pesto sauce. Toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley or basil leaves, if desired.
6. Serve immediately and enjoy!

Cooking Time: 10-12 minutes

Cold Shrimp and Tomato Bruschetta

Perfect for a light and flavorful appetizer or snack, this cold shrimp and tomato bruschetta is a great way to enjoy the tastes of summer. With its simple combination of succulent shrimp, juicy tomatoes, and crispy bread, you’ll be hooked!

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 large ripe tomatoes, diced
– 1 baguette, sliced into 1/2-inch thick rounds
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a medium bowl, combine shrimp, tomatoes, olive oil, garlic, salt, and pepper. Stir gently.
2. Arrange baguette slices on a serving platter or individual plates.
3. Spoon the shrimp and tomato mixture over the bread.
4. Garnish with chopped parsley if desired.
5. Serve immediately.

Cooking Time: None! This recipe is cold and ready to serve in just a few minutes.

Shrimp and Peach Caprese Salad

This refreshing salad combines succulent shrimp, sweet peaches, creamy mozzarella, and fresh basil, all held together by a tangy balsamic glaze. Perfect for a light and flavorful meal or as an impressive appetizer.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 ripe peaches, diced
– 8 ounces fresh mozzarella cheese, sliced
– 1/4 cup fresh basil leaves, chopped
– 2 tablespoons olive oil
– 2 tablespoons balsamic glaze (or reduced balsamic vinegar)
– Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat. Cook shrimp for 2-3 minutes per side, until pink and cooked through.
2. In a large bowl, combine peaches, mozzarella cheese, and basil leaves.
3. Drizzle olive oil over the salad and toss to coat.
4. Grill glaze (or reduced balsamic vinegar) over medium heat for 1 minute, or until slightly thickened.
5. Add cooked shrimp to the salad and drizzle with grilled glaze.
6. Season with salt and pepper to taste.

Cooking Time: 10-12 minutes

Cold Shrimp and Orzo Salad with Feta

A refreshing summer salad that combines succulent shrimp, nutty orzo, tangy feta, and a hint of Mediterranean flair. Perfect for a light and satisfying meal or as a side dish for your next gathering.

Ingredients:

– 1 cup cooked orzo
– 1 pound large shrimp, peeled and deveined
– 1/4 cup Kalamata olives, pitted
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions. Let cool.
2. In a large bowl, combine cooled orzo, shrimp, olives, feta, and parsley.
3. Drizzle with olive oil and lemon juice. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least 30 minutes before serving.

Cooking Time: None required! This salad is best served cold.

Summary

Beat the heat this summer with these refreshing cold shrimp recipes! From ceviche to salad, sushi to soup, and skewers to bruschetta, we’ve got you covered. Try Garlic Lime Shrimp Ceviche for a zesty twist on the classic, or Spicy Mango Shrimp Salad for a sweet and spicy kick. Or, go international with Thai-Inspired Cold Shrimp Noodles or Shrimp and Pineapple Skewers. Whatever your taste, there’s something for everyone in this collection of 19 cooling and delicious cold shrimp recipes perfect for summer.