Escape the summer heat with these 19 refreshing cold shrimp recipes! Perfect for quick dinners, backyard barbecues, or light lunches, these dishes are bursting with flavor and require minimal cooking. From zesty salads to creamy dips, we’ve got something for every palate. Keep reading to discover your new go-to summer favorites that will impress family and friends alike.
Garlic Lime Shrimp Ceviche
Ready to make a vibrant, no-cook seafood dish that’s perfect for a crowd? Garlic Lime Shrimp Ceviche is a refreshing appetizer where fresh shrimp “cooks” in citrus juice, resulting in a bright, tangy flavor with a hint of spice. It’s surprisingly simple to prepare and always impresses guests.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 pound large raw shrimp, peeled and deveined
– 1 cup freshly squeezed lime juice (from about 8 limes)
– 3 cloves garlic, minced
– 1/2 cup finely diced red onion
– 1/2 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely diced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 avocado, diced
Instructions
1. Chop the 1 pound of raw shrimp into 1/2-inch pieces and place them in a large glass or ceramic bowl.
2. Pour the 1 cup of freshly squeezed lime juice over the shrimp, ensuring all pieces are fully submerged.
3. Add the 3 cloves of minced garlic, 1/2 cup of diced red onion, 1/2 cup of chopped cilantro, and the diced jalapeño to the bowl.
4. Sprinkle the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper evenly over the mixture.
5. Gently stir all ingredients together until well combined.
6. Cover the bowl tightly with plastic wrap and refrigerate it for exactly 15 minutes, or until the shrimp turns opaque and pink.
7. While the ceviche chills, dice the 1 avocado into 1/2-inch cubes.
8. After 15 minutes, remove the bowl from the refrigerator and fold in the diced avocado gently to avoid mashing it.
9. Serve the ceviche immediately in chilled bowls or glasses. So, you’ll love the tender, slightly firm texture of the shrimp paired with the creamy avocado and crisp vegetables. For a creative twist, serve it in hollowed-out lime halves or with crispy tortilla chips for scooping.
Spicy Mango Shrimp Salad
Gather around for a vibrant, tropical salad that’s as easy to make as it is delicious. This Spicy Mango Shrimp Salad combines sweet, spicy, and savory flavors in a refreshing dish perfect for a quick lunch or light dinner. Let’s walk through each step together to ensure your salad turns out perfectly.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 5 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined
– 1 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp salt
– 1 ripe mango, peeled and diced
– 4 cups mixed greens
– 1/4 cup red onion, thinly sliced
– 1/4 cup cilantro, chopped
– 2 tbsp lime juice
– 1 tbsp honey
– 1 jalapeño, seeded and minced
Instructions
1. Pat the shrimp dry with paper towels to ensure they sear properly instead of steaming.
2. In a medium bowl, toss the shrimp with 1 tbsp olive oil, 1 tsp chili powder, and 1/2 tsp salt until evenly coated.
3. Heat a large skillet over medium-high heat until a drop of water sizzles upon contact, about 2 minutes.
4. Add the shrimp to the skillet in a single layer, cooking for 2 minutes per side until they turn pink and opaque.
5. Transfer the cooked shrimp to a plate and let them rest for 5 minutes to allow the juices to redistribute, keeping them tender.
6. While the shrimp rests, prepare the dressing by whisking together 2 tbsp lime juice, 1 tbsp honey, and 1 minced jalapeño in a small bowl until well combined.
7. In a large serving bowl, combine 4 cups mixed greens, diced mango, 1/4 cup sliced red onion, and 1/4 cup chopped cilantro.
8. Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
9. Add the rested shrimp on top of the salad just before serving to maintain their crisp texture.
10. Serve immediately for the best freshness and flavor.
Vividly colorful and bursting with contrasting textures, this salad offers a delightful crunch from the greens against the juicy shrimp and sweet mango. The spicy kick from the jalapeño and chili powder balances the tropical sweetness, making it a standout dish. For a creative twist, try serving it in lettuce wraps or alongside grilled tortilla chips for added crunch.
Avocado Shrimp Sushi Rolls
Venturing into homemade sushi might seem intimidating, but these avocado shrimp rolls are surprisingly approachable with a methodical approach. Let’s break down the process into clear, manageable steps that will guide you from prep to plate with confidence.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup sushi rice
– 1 1/4 cups water
– 2 tbsp rice vinegar
– 1 tbsp sugar
– 1 tsp salt
– 4 nori sheets
– 8 oz cooked shrimp, peeled and deveined
– 1 avocado, sliced
– 1/2 cucumber, julienned
– 1 tbsp soy sauce
– 1 tsp wasabi paste
– 1 tsp pickled ginger
Instructions
1. Rinse 1 cup of sushi rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Combine the rinsed rice and 1 1/4 cups of water in a medium saucepan, bring to a boil over high heat, then reduce to low, cover, and simmer for 18 minutes.
3. Remove the rice from heat and let it sit, covered, for 10 minutes to steam and finish cooking.
4. In a small bowl, whisk together 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt until dissolved to make the seasoning liquid.
5. Transfer the cooked rice to a large, non-metallic bowl, gently fold in the seasoning liquid with a rice paddle, and let it cool to room temperature, fanning it occasionally to help it cool faster and achieve a glossy finish.
6. Place a nori sheet shiny-side down on a bamboo sushi mat, spreading about 3/4 cup of seasoned rice evenly over the bottom two-thirds of the sheet, leaving a 1-inch border at the top.
7. Arrange 2 oz of cooked shrimp, a few slices of avocado, and some julienned cucumber horizontally along the center of the rice.
8. Lift the edge of the mat closest to you, roll it over the filling tightly, using the mat to press and shape the roll into a cylinder, then seal the top edge with a dab of water.
9. Repeat steps 6-8 with the remaining nori sheets and ingredients to make 4 rolls total.
10. Use a sharp, wet knife to slice each roll into 8 even pieces, wiping the blade clean between cuts for neat edges.
11. Serve immediately with small dishes of 1 tbsp soy sauce, 1 tsp wasabi paste, and 1 tsp pickled ginger on the side.
Just assembled, these rolls offer a delightful contrast: the creamy avocado and tender shrimp pair perfectly with the crisp cucumber and slightly tangy rice. For a creative twist, try drizzling them with a spicy mayo or serving them alongside a miso soup for a complete meal.
Chilled Coconut Shrimp Soup
On a hot summer day, nothing beats a refreshing, creamy soup that comes together with minimal effort. This chilled coconut shrimp soup combines tropical flavors with a light, satisfying texture, perfect for a quick lunch or elegant starter. Let’s walk through the simple steps to create this cool, flavorful dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound large shrimp, peeled and deveined
– 2 (13.5-ounce) cans coconut milk
– 1 cup chicken broth
– 2 tablespoons fresh lime juice
– 1 tablespoon fish sauce
– 1 tablespoon grated ginger
– 2 cloves garlic, minced
– 1 red chili, thinly sliced
– 1/4 cup chopped cilantro
– 1/4 cup chopped green onions
– 1 tablespoon vegetable oil
– 1 teaspoon salt
Instructions
1. Heat 1 tablespoon vegetable oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add 1 pound shrimp to the pot and cook for 2–3 minutes per side until they turn pink and opaque; remove shrimp and set aside.
3. In the same pot, add 1 tablespoon grated ginger and 2 cloves minced garlic, sautéing for 30 seconds until fragrant.
4. Pour in 2 cans coconut milk and 1 cup chicken broth, stirring to combine and bring to a gentle simmer over medium heat.
5. Stir in 1 tablespoon fish sauce and 1 teaspoon salt, then remove the pot from heat and let it cool for 5 minutes.
6. Transfer the soup to a blender and blend on high speed for 1 minute until smooth and creamy.
7. Pour the blended soup into a large bowl and stir in 2 tablespoons fresh lime juice.
8. Chop the cooked shrimp into bite-sized pieces and add them to the soup.
9. Fold in 1/4 cup chopped cilantro, 1/4 cup chopped green onions, and 1 red chili thinly sliced.
10. Cover the bowl with plastic wrap and refrigerate for at least 2 hours until thoroughly chilled.
11. Ladle the soup into bowls, garnishing with extra cilantro if desired.
Remember, this soup’s velvety coconut base contrasts beautifully with the tender shrimp and zesty lime. For a creative twist, serve it in hollowed-out pineapple halves or top with crispy fried shallots for added crunch.
Lemon Herb Shrimp Pasta Salad
Sometimes the best summer meals are the simplest ones, and this Lemon Herb Shrimp Pasta Salad is a perfect example—it’s a refreshing, make-ahead dish that’s packed with bright flavors and requires minimal cooking. Let’s walk through it step by step so you can create a light, satisfying meal that’s ideal for warm days or easy entertaining.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 8 ounces dried rotini pasta
– 1 pound large raw shrimp, peeled and deveined
– 1/4 cup extra virgin olive oil
– 3 tablespoons fresh lemon juice
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 2 tablespoons chopped fresh dill
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup halved cherry tomatoes
– 1/2 cup diced red onion
– 4 cups mixed salad greens
Instructions
1. Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat.
2. Add 8 ounces of dried rotini pasta to the boiling water and cook it for 10–12 minutes, stirring occasionally, until it is al dente (tender but still firm to the bite).
3. While the pasta cooks, pat 1 pound of large raw shrimp dry with paper towels to ensure they sear properly.
4. Heat 1 tablespoon of the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 1–2 minutes.
5. Add the shrimp to the skillet in a single layer and cook them for 2–3 minutes per side until they turn pink and opaque throughout.
6. Transfer the cooked shrimp to a plate and set them aside to cool slightly.
7. Drain the cooked pasta in a colander and rinse it briefly under cold water to stop the cooking process and cool it down.
8. In a large mixing bowl, whisk together the remaining 3 tablespoons of extra virgin olive oil, 3 tablespoons of fresh lemon juice, 2 minced garlic cloves, 1/4 cup chopped fresh parsley, 2 tablespoons chopped fresh dill, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the dressing.
9. Add the cooled pasta, 1 cup of halved cherry tomatoes, 1/2 cup of diced red onion, and the cooked shrimp to the bowl with the dressing.
10. Gently toss all the ingredients together until everything is evenly coated with the dressing.
11. Arrange 4 cups of mixed salad greens on a serving platter or individual plates.
12. Spoon the shrimp and pasta mixture over the salad greens.
Zesty lemon and fresh herbs make this salad burst with flavor, while the chilled pasta and crisp greens provide a satisfying contrast in textures. For a creative twist, serve it in hollowed-out lemon halves or alongside grilled vegetables for a complete outdoor meal.
Shrimp and Cucumber Gazpacho
This chilled soup offers a refreshing twist on classic gazpacho by blending sweet shrimp with crisp cucumbers for a light, summery meal. To achieve the perfect balance, we’ll methodically prepare each component before blending them into a smooth, vibrant base that’s ideal for warm days. Follow these steps carefully to create a dish that’s both elegant and surprisingly simple to make.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 5 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined
– 2 English cucumbers, roughly chopped
– 1 cup cherry tomatoes, halved
– 1/2 cup red onion, diced
– 1/4 cup fresh cilantro leaves
– 2 tbsp extra-virgin olive oil
– 2 tbsp red wine vinegar
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/4 tsp cayenne pepper
– 2 cups ice water
Instructions
1. Bring a medium pot of water to a boil over high heat, then add the shrimp and cook for exactly 2–3 minutes until they turn pink and opaque. Tip: Avoid overcooking the shrimp to keep them tender.
2. Immediately transfer the cooked shrimp to a bowl of ice water using a slotted spoon, let them chill for 5 minutes to stop the cooking process, then drain and pat dry with paper towels.
3. In a large blender, combine the chopped cucumbers, halved cherry tomatoes, diced red onion, and fresh cilantro leaves.
4. Add the chilled shrimp, extra-virgin olive oil, red wine vinegar, kosher salt, black pepper, and cayenne pepper to the blender.
5. Pour in the ice water and blend on high speed for 45–60 seconds until the mixture is completely smooth and no large chunks remain. Tip: For a silkier texture, strain the gazpacho through a fine-mesh sieve after blending.
6. Taste the gazpacho and adjust seasoning if needed, then transfer it to a sealed container and refrigerate for at least 2 hours to chill thoroughly. Tip: Chilling allows the flavors to meld together for a more cohesive taste.
7. Serve the gazpacho cold in individual bowls, optionally garnished with additional shrimp or herbs.
Just blended, this gazpacho boasts a velvety texture with a bright, tangy flavor from the vinegar and a subtle kick from the cayenne. For a creative presentation, serve it in chilled glasses topped with a drizzle of olive oil and a sprinkle of fresh herbs to enhance its visual appeal and freshness.
Thai-Inspired Cold Shrimp Noodles
Venturing into Thai cuisine doesn’t require a plane ticket—just a few simple ingredients and this refreshing, no-cook noodle dish perfect for a hot day. This Thai-Inspired Cold Shrimp Noodle recipe combines bright, zesty flavors with a satisfying crunch, making it an ideal make-ahead lunch or light dinner that comes together with minimal effort.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 5 minutes
Ingredients
– 8 oz rice vermicelli noodles
– 1 lb large shrimp, peeled and deveined
– 1 tbsp vegetable oil
– 1/4 cup lime juice
– 3 tbsp fish sauce
– 2 tbsp granulated sugar
– 1 Thai chili, finely minced
– 2 cloves garlic, minced
– 1/2 cup shredded carrot
– 1/2 cup thinly sliced cucumber
– 1/4 cup chopped cilantro
– 1/4 cup chopped mint
– 1/4 cup chopped roasted peanuts
Instructions
1. Place 8 oz rice vermicelli noodles in a large heatproof bowl and cover completely with boiling water, letting them soak for 8–10 minutes until tender but still slightly chewy (al dente).
2. Drain the noodles in a colander and rinse under cold running water for 1 minute to stop the cooking process and cool them completely.
3. Pat 1 lb large shrimp dry with paper towels to ensure they sear properly in the next step.
4. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
5. Add the shrimp to the skillet in a single layer and cook for 2–3 minutes per side until they turn pink and opaque throughout.
6. Transfer the cooked shrimp to a plate to cool for 10 minutes, then slice each shrimp in half lengthwise.
7. In a small bowl, whisk together 1/4 cup lime juice, 3 tbsp fish sauce, 2 tbsp granulated sugar, 1 finely minced Thai chili, and 2 minced garlic cloves until the sugar fully dissolves.
8. Tip: For a smoother sauce, let it sit for 5 minutes to allow the flavors to meld while you prepare the vegetables.
9. In a large mixing bowl, combine the cooled noodles, sliced shrimp, 1/2 cup shredded carrot, 1/2 cup thinly sliced cucumber, 1/4 cup chopped cilantro, and 1/4 cup chopped mint.
10. Pour the dressing over the noodle mixture and toss gently with tongs until everything is evenly coated.
11. Tip: Toss the salad just before serving to keep the noodles from becoming soggy if making ahead.
12. Divide the noodle salad among four serving bowls and top each with 1 tbsp chopped roasted peanuts for crunch.
13. Tip: For extra freshness, garnish with additional lime wedges and herbs right at the table.
Glistening with a tangy-sweet dressing, these noodles offer a delightful contrast of soft vermicelli, tender shrimp, and crisp vegetables. The herbal notes from mint and cilantro brighten each bite, while the peanuts add a satisfying crunch. Serve it chilled in individual bowls for a elegant presentation, or pack it for a picnic where the flavors deepen as it sits.
Shrimp and Grapefruit Cocktail
Here’s a refreshing twist on a classic appetizer that’s perfect for brightening up any gathering. This shrimp and grapefruit cocktail combines sweet, plump shrimp with the vibrant, tangy notes of fresh grapefruit for a light and elegant starter. It’s surprisingly simple to assemble, making it an ideal choice for both weeknight dinners and special occasions.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 5 minutes
Ingredients
– 1 pound large shrimp, peeled and deveined
– 1 large grapefruit
– 1 tablespoon olive oil
– 1/4 cup fresh cilantro, chopped
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 1 avocado, diced
– 2 tablespoons lime juice
Instructions
1. Fill a medium pot with 4 cups of water and bring it to a boil over high heat.
2. Add the shrimp to the boiling water and cook for 2–3 minutes, until they turn pink and opaque.
3. Immediately transfer the cooked shrimp to a bowl of ice water using a slotted spoon to stop the cooking process—this keeps them tender.
4. Drain the shrimp thoroughly and pat them dry with paper towels to prevent a watery salad.
5. Peel the grapefruit and carefully segment it over a bowl to catch the juice, removing all white pith for a less bitter flavor.
6. In a large mixing bowl, combine the shrimp, grapefruit segments, and any collected juice.
7. Add the olive oil, chopped cilantro, salt, and black pepper to the bowl.
8. Gently toss all ingredients together until evenly coated.
9. Dice the avocado and toss it with the lime juice in a small bowl to prevent browning.
10. Fold the avocado into the shrimp mixture just before serving to maintain its texture.
11. Divide the cocktail evenly among 4 serving glasses or bowls.
Meticulously prepared, this dish offers a delightful contrast of textures, with the firm shrimp and creamy avocado balancing the juicy grapefruit bursts. The bright citrus and herbal notes make it a standout starter; try serving it in martini glasses for a festive touch or alongside crisp tortilla chips for added crunch.
Cold Shrimp and Quinoa Bowl
A refreshing, protein-packed meal perfect for warm days or quick lunches, this cold shrimp and quinoa bowl combines vibrant flavors and textures with minimal effort. Assembling it is straightforward—just cook the quinoa, prepare the shrimp, and toss everything together. You’ll appreciate how easily it comes together for a satisfying, no-fuss dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup quinoa
– 2 cups water
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup cherry tomatoes, halved
– 1 avocado, diced
– 1/4 cup red onion, finely chopped
– 2 tablespoons lime juice
– 2 tablespoons fresh cilantro, chopped
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine the rinsed quinoa and 2 cups water in a medium saucepan, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
3. Remove the saucepan from heat, let the quinoa sit covered for 5 minutes, then fluff with a fork and transfer to a large bowl to cool completely—this prevents sogginess.
4. Pat 1 pound large shrimp dry with paper towels to ensure even cooking.
5. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add the shrimp to the skillet in a single layer, season with 1 teaspoon salt and 1/2 teaspoon black pepper, and cook for 2-3 minutes per side until opaque and pink.
7. Transfer the cooked shrimp to a plate to cool to room temperature, then chop into bite-sized pieces.
8. Add 1 cup halved cherry tomatoes, 1 diced avocado, and 1/4 cup finely chopped red onion to the cooled quinoa in the bowl.
9. Gently fold in the chopped shrimp, 2 tablespoons lime juice, and 2 tablespoons chopped fresh cilantro until evenly combined.
10. Chill the bowl in the refrigerator for at least 30 minutes before serving to enhance flavors.
Combining fluffy quinoa with tender shrimp creates a delightful contrast in textures, while the lime juice and cilantro brighten each bite with a zesty freshness. For a creative twist, serve it in lettuce cups or top with a drizzle of sriracha for extra heat.
Shrimp and Avocado Lettuce Wraps
Ever find yourself craving something fresh, light, and packed with flavor but short on time? These Shrimp and Avocado Lettuce Wraps are your answer—a no-cook assembly that delivers a satisfying crunch and creamy texture in every bite. Perfect for a quick lunch or a fuss-free appetizer, they come together with minimal effort for maximum reward.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 lb large shrimp, peeled, deveined, and cooked
– 2 ripe avocados, pitted and diced
– 8 large butter lettuce leaves
– 1/4 cup red onion, finely diced
– 1/4 cup fresh cilantro, chopped
– 2 tbsp lime juice
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Pat the cooked shrimp dry with paper towels to remove excess moisture, which helps prevent sogginess in the wraps.
2. In a medium mixing bowl, combine the diced avocado, red onion, cilantro, lime juice, olive oil, salt, and black pepper.
3. Gently fold the mixture with a spatula until evenly coated, being careful not to over-mash the avocado to maintain some texture.
4. Add the shrimp to the bowl and toss lightly to coat them in the avocado mixture.
5. Rinse the butter lettuce leaves under cold water and pat them completely dry with a clean kitchen towel to ensure they don’t tear when filled.
6. Lay the lettuce leaves flat on a serving platter or individual plates.
7. Spoon the shrimp and avocado mixture evenly into the center of each lettuce leaf, dividing it among all 8 leaves.
8. Serve immediately to enjoy the crisp freshness of the lettuce against the creamy filling.
Here, the cool, crisp lettuce provides a refreshing contrast to the rich, creamy avocado and tender shrimp, with a zesty lime kick tying it all together. For a creative twist, try adding a sprinkle of toasted sesame seeds or a drizzle of sriracha before serving to introduce a subtle crunch or spicy note.
Cold Shrimp Tacos with Cilantro Lime Dressing
Venturing into summer cooking doesn’t have to mean heating up the kitchen. These refreshing cold shrimp tacos offer a vibrant, no-cook assembly perfect for a quick lunch or a light dinner, featuring a zesty cilantro lime dressing that ties everything together.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 lb cooked medium shrimp, peeled and deveined
– 8 small corn tortillas
– 1 cup shredded green cabbage
– 1/2 cup diced red onion
– 1/2 cup chopped fresh cilantro
– 1/4 cup mayonnaise
– 2 tbsp fresh lime juice
– 1 tbsp olive oil
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Pat the cooked shrimp completely dry with paper towels to ensure the dressing adheres properly.
2. In a medium bowl, combine the mayonnaise, fresh lime juice, olive oil, garlic powder, salt, and black pepper, whisking until smooth to create the cilantro lime dressing base.
3. Fold the chopped fresh cilantro into the dressing mixture until evenly distributed.
4. Add the dried shrimp to the bowl with the dressing, gently tossing to coat each piece thoroughly.
5. Warm the corn tortillas directly over a gas burner set to medium heat for about 15 seconds per side, or until lightly charred and pliable, taking care not to burn them.
6. Place two warmed tortillas on each of four plates as your serving base.
7. Divide the shredded green cabbage evenly among the tortillas, creating a crisp bed for the shrimp.
8. Spoon the dressed shrimp mixture over the cabbage on each tortilla.
9. Top each taco with a sprinkle of diced red onion for a sharp, colorful finish.
Shrimp tacos deliver a delightful contrast of textures, from the tender, citrus-marinated shrimp to the crunchy cabbage and soft, warm tortillas. The bright, herby dressing cuts through the richness, making each bite refreshingly balanced. For a creative twist, serve them alongside a simple mango salsa or extra lime wedges for squeezing.
Shrimp and Watermelon Salad
On a sweltering summer day, nothing beats a refreshing salad that combines savory and sweet elements. This Shrimp and Watermelon Salad is a vibrant, no-cook dish that comes together quickly, perfect for a light lunch or a stunning side at your next barbecue. Let’s walk through the simple steps to assemble this colorful meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 pound large shrimp, peeled and deveined
– 4 cups seedless watermelon, cubed
– 1 cup cucumber, thinly sliced
– 1/2 cup red onion, thinly sliced
– 1/4 cup fresh mint leaves, chopped
– 1/4 cup fresh cilantro, chopped
– 3 tablespoons lime juice
– 2 tablespoons olive oil
– 1 teaspoon honey
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Place the shrimp in a medium bowl. 2. Add the lime juice, olive oil, honey, salt, and black pepper to the bowl with the shrimp. 3. Toss the shrimp gently to coat it evenly with the marinade, then let it sit for 10 minutes at room temperature to absorb the flavors. 4. In a large serving bowl, combine the watermelon cubes, cucumber slices, and red onion slices. 5. Add the chopped mint leaves and chopped cilantro to the large bowl. 6. Pour the marinated shrimp and any remaining liquid from the bowl into the large serving bowl. 7. Toss all the ingredients together gently until everything is well mixed. 8. Serve the salad immediately on plates or in bowls. You’ll love the juicy crunch of the watermelon paired with the tender shrimp, while the herbs add a bright, aromatic finish. For a creative twist, try serving it in hollowed-out watermelon halves or alongside grilled fish for a complete summer feast.
Cold Shrimp Spring Rolls
Perfect for a light lunch or refreshing appetizer, these Cold Shrimp Spring Rolls are a vibrant, no-cook dish that comes together quickly. Packed with crisp vegetables and succulent shrimp, they offer a delightful crunch in every bite. Let’s assemble them step-by-step to ensure your rolls are tight and beautiful.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 5 minutes
Ingredients
– 8 large shrimp, peeled and deveined
– 8 rice paper wrappers (8.5-inch diameter)
– 1 cup warm water (110°F)
– 1 cup shredded green cabbage
– 1 cup shredded purple cabbage
– 1 cup julienned carrots
– 1 cup fresh mint leaves
– 1 cup fresh cilantro leaves
– 1/4 cup hoisin sauce
Instructions
1. Bring a small pot of water to a boil over high heat.
2. Add the shrimp to the boiling water and cook for 2-3 minutes until they turn pink and opaque.
3. Remove the shrimp with a slotted spoon and immediately transfer them to a bowl of ice water to stop the cooking process, which keeps them tender.
4. Pat the shrimp dry with paper towels and slice each one in half lengthwise.
5. Arrange the shredded green cabbage, shredded purple cabbage, julienned carrots, mint leaves, and cilantro leaves in separate piles on a large cutting board for easy assembly.
6. Pour the warm water into a shallow dish wide enough to fit a rice paper wrapper.
7. Dip one rice paper wrapper into the warm water for 5-10 seconds until it becomes pliable but still slightly firm.
8. Lay the softened wrapper flat on a clean, damp kitchen towel to prevent sticking.
9. Place 2 shrimp halves in a horizontal line across the center of the wrapper.
10. Top the shrimp with 2 tablespoons of shredded green cabbage, 2 tablespoons of shredded purple cabbage, 2 tablespoons of julienned carrots, 3-4 mint leaves, and 3-4 cilantro leaves, keeping the filling compact.
11. Fold the bottom edge of the wrapper over the filling, then fold in the sides tightly, and roll upward firmly to seal, pressing gently to avoid tearing.
12. Repeat steps 7-11 with the remaining wrappers and ingredients to make 8 rolls total.
13. Serve the spring rolls immediately with the hoisin sauce for dipping, or cover them with a damp paper towel and refrigerate for up to 2 hours to keep them fresh.
Once assembled, these rolls boast a satisfying contrast of soft wrapper and crisp vegetables, with the shrimp adding a sweet, briny flavor. For a creative twist, slice them into bite-sized pieces and arrange on a platter with extra herbs, or pair with a spicy peanut sauce to enhance the savory notes.
Shrimp and Pineapple Skewers
Meticulously threading shrimp and pineapple onto skewers transforms simple ingredients into a vibrant, crowd-pleasing dish that’s perfect for summer grilling. This recipe breaks down the process into clear, manageable steps, ensuring even beginners can achieve juicy, caramelized results every time.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined
– 2 cups fresh pineapple chunks (1-inch pieces)
– 3 tbsp olive oil
– 2 tbsp soy sauce
– 1 tbsp honey
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 wooden skewers, soaked in water for 30 minutes
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning during grilling.
2. Pat 1 lb of shrimp dry with paper towels to ensure even browning.
3. In a medium bowl, whisk together 3 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp honey, 2 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Add the shrimp to the bowl and toss to coat evenly in the marinade.
5. Marinate the shrimp at room temperature for 15 minutes, which enhances flavor without making the texture mushy.
6. Preheat a grill or grill pan to medium-high heat (400°F).
7. Thread the marinated shrimp and 2 cups of pineapple chunks alternately onto the soaked skewers, leaving small gaps for even cooking.
8. Place the skewers on the preheated grill and cook for 3–4 minutes per side, until the shrimp turn pink and opaque and the pineapple develops grill marks.
9. Rotate the skewers halfway through cooking to achieve uniform charring on all sides.
10. Remove the skewers from the grill and let them rest for 2 minutes before serving to allow juices to redistribute.
Crunchy, caramelized pineapple contrasts beautifully with the tender, savory shrimp, creating a dynamic sweet-and-smoky flavor profile. For a creative twist, serve these skewers over cilantro-lime rice or alongside a crisp cabbage slaw to balance the richness.
Cold Shrimp and Corn Salad
Gathering fresh ingredients for a light, refreshing salad is the perfect way to enjoy a summer meal without heating up the kitchen. This cold shrimp and corn salad comes together quickly, offering a satisfying crunch and bright flavors that are ideal for picnics, potlucks, or a simple weeknight dinner. Follow these straightforward steps to create a dish that’s both elegant and easy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound large shrimp, peeled and deveined
– 2 ears fresh corn
– 1/2 cup mayonnaise
– 2 tablespoons fresh lime juice
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
Instructions
1. Bring a large pot of water to a boil over high heat.
2. Add the shrimp to the boiling water and cook for 2-3 minutes, until they turn pink and opaque.
3. Immediately transfer the cooked shrimp to a bowl of ice water using a slotted spoon to stop the cooking process and keep them tender.
4. Drain the shrimp thoroughly and pat them dry with paper towels, then chop them into bite-sized pieces.
5. While the shrimp cools, husk the corn and remove all silk strands.
6. Heat a grill pan or skillet over medium-high heat and brush it lightly with 1 tablespoon olive oil.
7. Place the corn ears on the hot pan and cook for 8-10 minutes, turning occasionally, until kernels are lightly charred and tender.
8. Let the corn cool slightly, then use a sharp knife to carefully cut the kernels off the cobs into a large mixing bowl.
9. Add the chopped shrimp, 1/2 cup mayonnaise, 2 tablespoons fresh lime juice, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the bowl with the corn.
10. Gently toss all ingredients together until evenly combined, being careful not to overmix and break up the shrimp.
11. Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
12. Serve the salad chilled, optionally garnished with extra cilantro or lime wedges.
A crisp, cool texture from the shrimp and charred corn pairs beautifully with the creamy, tangy dressing. This salad shines when served over a bed of butter lettuce or stuffed into avocado halves for a creative presentation that highlights its vibrant colors and fresh taste.
Shrimp and Zoodle Salad with Pesto
Unbelievably fresh yet satisfying, this Shrimp and Zoodle Salad with Pesto is a vibrant, low-carb meal that comes together in minutes. Using zucchini noodles keeps it light, while the homemade pesto and plump shrimp deliver a burst of flavor that feels indulgent. It’s the perfect answer for a quick lunch or a simple, impressive dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs large shrimp, peeled and deveined
– 4 medium zucchini
– 2 cups fresh basil leaves, packed
– 1/2 cup grated Parmesan cheese
– 1/3 cup pine nuts
– 2 cloves garlic
– 1/2 cup extra-virgin olive oil
– 1 tbsp lemon juice
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Spiralize the 4 zucchini into noodles using a spiralizer, then set them aside in a large bowl.
2. Combine 2 cups basil, 1/2 cup Parmesan, 1/3 cup pine nuts, and 2 garlic cloves in a food processor.
3. Pulse the mixture 5-7 times until coarsely chopped, scraping down the sides as needed.
4. With the processor running on low, slowly drizzle in 1/2 cup olive oil until the pesto is smooth and emulsified, about 30 seconds.
5. Stir 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp pepper into the pesto, then transfer it to a small bowl.
6. Pat the 1.5 lbs shrimp dry with paper towels to ensure they sear properly.
7. Heat a large skillet over medium-high heat and add 1 tbsp of the pesto to coat the pan.
8. Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side until opaque and pink.
9. Remove the skillet from heat and let the shrimp rest for 2 minutes to retain juiciness.
10. Toss the zucchini noodles with 3/4 of the pesto in the large bowl until evenly coated.
11. Divide the dressed zoodles among 4 plates and top with the cooked shrimp.
12. Drizzle the remaining pesto over the shrimp and serve immediately.
Perfectly balanced, this salad offers a crisp texture from the raw zoodles against the tender, savory shrimp. The bright, herbal pesto ties it all together with a garlicky richness that’s not overpowering. For a creative twist, try adding cherry tomatoes or serving it chilled for a picnic-ready dish.
Cold Shrimp and Tomato Bruschetta
Facing a hot summer day or simply craving a refreshing appetizer? This cold shrimp and tomato bruschetta delivers bright, clean flavors with minimal cooking. Follow these steps carefully for a perfect result every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 baguette
– 2 tbsp olive oil
– 1 lb large shrimp, peeled and deveined
– 2 cups cherry tomatoes, halved
– 1/4 cup fresh basil, chopped
– 2 tbsp red wine vinegar
– 1 clove garlic, minced
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F.
2. Slice the baguette into 1/2-inch thick pieces on a diagonal.
3. Brush both sides of each bread slice lightly with 1 tbsp of the olive oil.
4. Arrange the bread slices in a single layer on a baking sheet.
5. Toast the bread in the preheated oven for 5 minutes, or until the edges are golden and crisp.
6. While the bread toasts, pat the shrimp completely dry with paper towels to ensure proper searing.
7. Heat the remaining 1 tbsp of olive oil in a skillet over medium-high heat.
8. Add the shrimp to the hot skillet in a single layer, cooking for 2 minutes per side until opaque and pink.
9. Transfer the cooked shrimp to a cutting board and let them cool for 5 minutes.
10. Chop the cooled shrimp into 1/2-inch pieces.
11. In a medium bowl, combine the chopped shrimp, halved cherry tomatoes, chopped basil, red wine vinegar, minced garlic, salt, and black pepper.
12. Gently toss the mixture until all ingredients are evenly coated.
13. Spoon the shrimp and tomato mixture generously onto the toasted bread slices.
14. Serve immediately.
Here, the crisp, warm bread provides a delightful contrast to the cool, juicy topping. The briny shrimp and sweet tomatoes create a balanced flavor profile that’s both light and satisfying. For a creative twist, try serving these on endive leaves for a low-carb option.
Shrimp and Peach Caprese Salad
Finally, let’s create a refreshing summer salad that combines sweet, savory, and creamy elements in perfect harmony. This shrimp and peach caprese salad is surprisingly simple to assemble, requiring just a few key techniques to ensure each component shines. Follow along closely, and you’ll have a stunning dish ready in no time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined
– 2 ripe peaches, pitted and sliced into ½-inch wedges
– 8 oz fresh mozzarella cheese, sliced into ¼-inch rounds
– 1 cup fresh basil leaves
– 2 tbsp extra virgin olive oil
– 1 tbsp balsamic glaze
– ½ tsp kosher salt
– ¼ tsp black pepper
Instructions
1. Pat the shrimp completely dry with paper towels to ensure they sear properly instead of steaming.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the shrimp to the skillet in a single layer, cooking for 2 minutes per side until they turn opaque and pink.
4. Transfer the cooked shrimp to a plate and let them cool to room temperature for 5 minutes to prevent wilting the other ingredients.
5. Arrange the peach slices and mozzarella rounds alternately on a large serving platter in a circular pattern.
6. Scatter the cooled shrimp evenly over the arranged peaches and mozzarella.
7. Tuck the fresh basil leaves throughout the salad, placing some whole and tearing others for varied texture.
8. Drizzle the remaining 1 tablespoon of olive oil and the balsamic glaze evenly over the entire salad.
9. Season the salad uniformly with kosher salt and black pepper just before serving to keep the peaches from becoming watery.
Each bite delivers a delightful contrast: the juicy peaches and creamy mozzarella balance the savory shrimp, while the basil adds a fresh, aromatic note. For a creative twist, serve this salad atop a bed of peppery arugula or alongside grilled crusty bread to soak up the flavorful dressing.
Cold Shrimp and Orzo Salad with Feta
A refreshing and satisfying dish perfect for warm days, this cold shrimp and orzo salad combines tender pasta with succulent shrimp and briny feta. Assembling it is straightforward, making it ideal for beginners looking to impress with minimal effort. Follow these methodical steps to create a balanced meal that’s both light and flavorful.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup orzo
– 1 pound large shrimp, peeled and deveined
– 1/2 cup crumbled feta cheese
– 1/4 cup extra-virgin olive oil
– 2 tablespoons lemon juice
– 1/4 cup chopped fresh dill
– 1/4 cup chopped red onion
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add 1 cup orzo to the boiling water and cook for 8–10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the orzo in a colander and rinse it under cold water for 30 seconds to stop the cooking process, then set it aside to cool completely.
4. Pat 1 pound large shrimp dry with paper towels to ensure even cooking.
5. Heat a skillet over medium-high heat and add 1 tablespoon of the extra-virgin olive oil.
6. Add the shrimp to the skillet in a single layer and cook for 2–3 minutes per side until they turn pink and opaque, avoiding overcrowding for better browning.
7. Transfer the cooked shrimp to a plate and let them cool to room temperature for 5 minutes.
8. In a large mixing bowl, whisk together the remaining 3 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
9. Add the cooled orzo, shrimp, 1/2 cup crumbled feta cheese, 1/4 cup chopped fresh dill, and 1/4 cup chopped red onion to the bowl with the dressing.
10. Gently toss all ingredients together until evenly coated, being careful not to break up the shrimp or feta.
11. Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
12. Stir the salad once more before serving to redistribute the dressing.
13. Serve chilled, garnished with extra dill if desired.
Wondering about the final result? This salad offers a delightful contrast of textures, with the chewy orzo, juicy shrimp, and creamy feta creating a harmonious bite. The bright lemon and dill cut through the richness, making it a versatile dish that pairs well with grilled vegetables or as a standalone lunch. For a creative twist, try serving it in lettuce cups or alongside crusty bread to soak up the flavorful dressing.
Summary
Beyond offering a delicious escape from the heat, these 19 cold shrimp recipes are your ticket to easy, impressive summer meals. We hope you find a new favorite to whip up! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the summer inspiration.
