Just imagine: a freezer full of shrimp ready to transform into dinner in minutes. Whether you’re craving quick weeknight meals, easy appetizers, or light summer dishes, frozen shrimp is your secret weapon for deliciousness without the fuss. Dive into these 18 simple recipes that turn that icy bag into something spectacular—let’s get cooking!
Spicy Cajun Shrimp Skillet
Just when you thought weeknight dinners couldn’t get any easier—this one-pan wonder delivers bold flavor in under 30 minutes. Jumpstart your taste buds with juicy shrimp, a fiery Cajun spice blend, and a buttery, garlicky sauce that clings to every bite.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 1 ½ pounds large wild-caught shrimp, peeled and deveined
- 2 tablespoons clarified butter
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion, finely diced
- 1 red bell pepper, julienned
- 4 garlic cloves, minced
- 2 tablespoons Cajun seasoning blend
- ½ cup low-sodium chicken stock
- 2 tablespoons freshly squeezed lemon juice
- ¼ cup chopped fresh flat-leaf parsley
- Kosher salt, for seasoning
Instructions
- Pat the shrimp completely dry with paper towels and season lightly with kosher salt. Tip: Drying the shrimp ensures a proper sear and prevents steaming.
- Heat a large cast-iron skillet over medium-high heat for 2 minutes until evenly hot.
- Add the clarified butter and olive oil to the skillet, swirling to coat the surface.
- Sear the shrimp for 90 seconds per side until opaque and lightly browned, then transfer to a plate.
- Reduce the heat to medium and add the diced onion and julienned bell pepper to the skillet.
- Sauté the vegetables for 5–6 minutes, stirring occasionally, until softened and lightly caramelized.
- Add the minced garlic and cook for 45 seconds until fragrant.
- Sprinkle the Cajun seasoning blend over the vegetables and stir for 30 seconds to toast the spices.
- Pour in the chicken stock, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
- Simmer the sauce for 3–4 minutes until slightly reduced. Tip: Reducing the stock concentrates the flavor and creates a thicker sauce base.
- Return the seared shrimp to the skillet, tossing to coat evenly in the sauce.
- Drizzle the lemon juice over the shrimp and sauce, stirring gently to incorporate.
- Remove the skillet from the heat and fold in the chopped parsley. Tip: Adding the parsley off the heat preserves its vibrant color and fresh flavor.
Keep the skillet on the table for a rustic, family-style presentation. The shrimp remain plump and tender, enveloped in a glossy, deeply spiced sauce with a subtle kick of heat. Serve it directly over creamy stone-ground grits or with crusty bread to soak up every last drop of the aromatic butter sauce.
Lemon Herb Shrimp Pasta
Perfect for a quick, impressive dinner, this Lemon Herb Shrimp Pasta delivers bright, fresh flavors in under 30 minutes. Pan-seared shrimp and a zesty, creamy sauce cling to every strand of pasta for a restaurant-quality meal at home.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 12 ounces dried linguine pasta
- 1 pound large shrimp (21/25 count), peeled and deveined, patted dry
- 3 tablespoons clarified butter, divided
- 4 cloves garlic, minced
- 1/2 cup dry white wine (e.g., Sauvignon Blanc)
- 1 cup heavy cream
- Zest and juice of 2 large lemons
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh chives
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Bring a large pot of heavily salted water to a rolling boil over high heat.
- Add the linguine to the boiling water and cook according to package directions for al dente texture, typically 9-11 minutes.
- While the pasta cooks, season the shrimp evenly with kosher salt and black pepper.
- Heat 2 tablespoons of clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add the shrimp to the skillet in a single layer, ensuring they are not crowded.
- Sear the shrimp for 2 minutes per side, until opaque and lightly golden, then transfer to a plate. Tip: Avoid moving the shrimp for the first minute to develop a proper sear.
- Reduce the skillet heat to medium and add the remaining 1 tablespoon of clarified butter.
- Add the minced garlic and crushed red pepper flakes to the skillet and sauté for 45-60 seconds, until fragrant but not browned.
- Pour in the dry white wine to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom.
- Simmer the wine until reduced by half, about 2-3 minutes.
- Stir in the heavy cream and bring the mixture to a gentle simmer.
- Add the lemon zest, lemon juice, and grated Parmigiano-Reggiano to the sauce, stirring constantly until the cheese is fully melted and the sauce is slightly thickened, about 2 minutes.
- Drain the cooked linguine, reserving 1/2 cup of the pasta cooking water.
- Add the drained pasta and seared shrimp to the skillet with the sauce.
- Toss everything together over low heat for 1-2 minutes, adding reserved pasta water 1 tablespoon at a time if the sauce needs loosening. Tip: The starchy pasta water helps the sauce emulsify and cling to the noodles.
- Remove the skillet from the heat and fold in the chopped parsley and chives.
- Adjust final seasoning with a pinch of salt if needed. Tip: Always season in layers and do a final taste before serving.
Here, the al dente pasta provides the perfect chewy base for the luxurious, velvety sauce. The bright acidity of the lemon cuts through the richness of the cream, while the fresh herbs offer a final pop of color and flavor. For a summery twist, serve it alongside a simple arugula salad dressed with lemon vinaigrette.
Shrimp Stir-Fry with Vegetables
Every weeknight dinner just got a major upgrade. Elevate your quick-cooking game with this vibrant shrimp stir-fry that’s faster than takeout and packed with fresh flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large wild-caught shrimp, peeled and deveined
– 2 tbsp avocado oil, divided
– 1 tbsp toasted sesame oil
– 3 cloves garlic, finely minced
– 1 tbsp fresh ginger, microplaned
– 1 red bell pepper, julienned
– 1 cup sugar snap peas, trimmed
– 1 cup shiitake mushrooms, thinly sliced
– 3 tbsp low-sodium tamari
– 1 tbsp rice vinegar
– 1 tsp raw honey
– 1 tsp arrowroot powder
– 2 scallions, thinly sliced on the bias
– 1 tbsp toasted sesame seeds
Instructions
1. Pat the shrimp completely dry with paper towels and season lightly with sea salt.
2. In a small bowl, whisk together the tamari, rice vinegar, raw honey, and arrowroot powder until smooth. Set aside.
3. Heat a large wok or cast-iron skillet over high heat until a drop of water sizzles and evaporates immediately.
4. Add 1 tablespoon of avocado oil and swirl to coat the pan.
5. Add the shrimp in a single layer and sear undisturbed for 90 seconds until the bottoms turn opaque and pink.
6. Flip each shrimp and cook for another 60 seconds until just cooked through. Transfer to a clean plate.
7. Add the remaining 1 tablespoon of avocado oil and the toasted sesame oil to the hot pan.
8. Immediately add the minced garlic and microplaned ginger, stirring constantly for 15 seconds until fragrant but not browned.
9. Add the julienned bell pepper, trimmed sugar snap peas, and sliced shiitake mushrooms. Stir-fry for 3-4 minutes until the vegetables are crisp-tender and slightly charred at the edges.
10. Give the tamari mixture a quick re-whisk and pour it into the center of the wok.
11. Let the sauce bubble and thicken for 30 seconds, then return the shrimp to the pan.
12. Toss everything together for 1 minute until the shrimp are reheated and evenly coated in the glossy sauce.
13. Remove from heat and fold in the bias-cut scallions.
14. Plate immediately and garnish generously with toasted sesame seeds.
Keep the texture dynamic with crisp-tender vegetables against plump, juicy shrimp, all wrapped in a savory-sweet glaze. The toasted sesame oil and seeds add a deep nuttiness that makes this dish feel restaurant-worthy. For a creative twist, serve it over cauliflower rice or stuff it into lettuce cups for a low-carb feast.
Honey Garlic Shrimp Stir-Fry
Feast your eyes on this 20-minute wonder that’ll make your weeknight dinners feel like a restaurant takeout splurge. Forget complicated techniques—this honey garlic shrimp stir-fry delivers sticky-sweet, savory perfection with minimal effort and maximum flavor payoff.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 1 ½ pounds large wild-caught shrimp, peeled and deveined
– ¼ cup raw honey
– ¼ cup low-sodium soy sauce
– 3 tablespoons rice vinegar
– 4 cloves garlic, finely minced
– 1 tablespoon fresh ginger, microplaned
– 2 tablespoons avocado oil
– 1 tablespoon toasted sesame oil
– 1 red bell pepper, julienned
– 1 cup sugar snap peas, trimmed
– 2 scallions, thinly sliced on the bias
– 1 tablespoon toasted sesame seeds
– Cooked jasmine rice, for serving
Instructions
1. Pat the shrimp completely dry with paper towels to ensure a proper sear.
2. In a small bowl, whisk together the honey, soy sauce, rice vinegar, minced garlic, and microplaned ginger until fully emulsified.
3. Heat a large wok or skillet over high heat until a drop of water sizzles and evaporates immediately.
4. Add the avocado oil and swirl to coat the pan, then add the shrimp in a single layer without crowding.
5. Sear the shrimp for 90 seconds per side until they turn opaque and develop a light golden crust, then transfer to a clean plate.
6. Reduce the heat to medium-high and add the bell pepper and sugar snap peas to the same pan.
7. Stir-fry the vegetables for 3-4 minutes until crisp-tender and slightly charred at the edges.
8. Pour the prepared sauce into the pan, scraping up any browned bits from the bottom with a wooden spoon.
9. Simmer the sauce for 2-3 minutes until it thickens enough to coat the back of a spoon.
10. Return the cooked shrimp to the pan along with any accumulated juices, tossing gently to coat evenly.
11. Drizzle the toasted sesame oil over the stir-fry and toss once more to incorporate.
12. Remove from heat and garnish with sliced scallions and toasted sesame seeds.
Serve immediately over steamed jasmine rice. Succulent shrimp glisten in that glossy, balanced sauce—sweet from the honey, savory from the soy, with a bright kick from the ginger and vinegar. The vegetables retain a satisfying crunch against the tender seafood. For a creative twist, spoon it over crispy rice cakes or stuff it into warm lettuce cups for a low-carb option.
Shrimp Fried Rice
A weeknight hero that transforms pantry staples into a crave-worthy feast. This shrimp fried rice delivers restaurant-quality flavor with a foolproof method, proving that fast food can be fabulous.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large wild-caught shrimp, peeled, deveined, and patted dry
– 3 cups cold, day-old jasmine rice, grains separated
– 3 large pasture-raised eggs, lightly beaten
– 1 cup finely diced yellow onion
– 3/4 cup frozen petite peas, thawed
– 1/2 cup finely diced carrot
– 4 cloves garlic, minced
– 3 tbsp refined avocado oil, divided
– 2 tbsp unsalted butter
– 2 tbsp low-sodium soy sauce
– 1 tbsp toasted sesame oil
– 1 tsp freshly grated ginger
– 1/2 tsp white pepper
– 2 scallions, thinly sliced
Instructions
1. Heat 1 tablespoon of refined avocado oil in a large wok or skillet over high heat until shimmering, about 90 seconds.
2. Add the shrimp in a single layer and sear undisturbed for 90 seconds to develop a golden crust.
3. Flip each shrimp and cook for an additional 60 seconds until just opaque, then transfer to a clean plate. Tip: Overcooking shrimp makes them rubbery; they will finish cooking later.
4. Reduce heat to medium-high and add the remaining 2 tablespoons of avocado oil to the wok.
5. Pour in the lightly beaten eggs and let them set for 15 seconds before scrambling with a spatula into large, soft curds, about 45 seconds total. Transfer to the plate with the shrimp.
6. Add the unsalted butter to the wok, allowing it to melt and foam slightly.
7. Sauté the diced yellow onion and carrot for 3-4 minutes until the onion is translucent and the carrot begins to soften.
8. Stir in the minced garlic and freshly grated ginger, cooking for 45 seconds until fragrant. Tip: Adding garlic and ginger after the aromatics prevents them from burning.
9. Increase heat to high and add the cold jasmine rice, breaking up any clumps with the spatula. Stir-fry for 2 minutes until the rice is heated through and grains are separate.
10. Create a well in the center of the rice and pour in the low-sodium soy sauce and toasted sesame oil, letting them sizzle for 10 seconds before incorporating fully.
11. Fold in the thawed petite peas, white pepper, cooked eggs, and shrimp, stirring gently to combine and heat through, about 90 seconds.
12. Remove from heat and stir in the thinly sliced scallions. Tip: Adding scallions off the heat preserves their fresh, crisp texture and vibrant color.
13. Serve immediately. Buttery, savory grains cling to plump, sweet shrimp, with pops of pea and carrot adding freshness. For a dramatic presentation, pack the rice into a small bowl and invert it onto the plate, crowning it with the shrimp.
Creamy Shrimp Alfredo
Unwrap your cravings with this luxurious Creamy Shrimp Alfredo. It’s the ultimate weeknight upgrade, transforming pantry staples into a decadent pasta dish that feels straight from a trattoria. Forget complicated sauces—this version delivers restaurant-quality richness in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried fettuccine pasta
– 1 pound large wild-caught shrimp, peeled and deveined
– 4 tablespoons unsalted European-style butter
– 4 cloves garlic, finely minced
– 1 cup heavy cream
– 1 cup freshly grated Parmigiano-Reggiano cheese
– 1/4 teaspoon freshly grated nutmeg
– 2 tablespoons extra-virgin olive oil
– 1/4 cup dry white wine
– Kosher salt and freshly cracked black pepper
– 2 tablespoons finely chopped fresh Italian parsley
Instructions
1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add the fettuccine and cook for 9-11 minutes, until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the shrimp completely dry with paper towels and season generously with salt and pepper.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
5. Add the shrimp in a single layer and sear for 90 seconds per side, until opaque and lightly golden. Transfer to a plate immediately to prevent overcooking.
6. Reduce the skillet heat to medium and add the butter, swirling until melted and foamy.
7. Add the minced garlic and sauté for 45-60 seconds, just until fragrant but not browned.
8. Deglaze the pan with the white wine, scraping up any browned bits from the bottom, and simmer for 2 minutes until reduced by half.
9. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
10. Whisk in the grated Parmigiano-Reggiano, one handful at a time, until fully melted and the sauce is smooth.
11. Stir in the freshly grated nutmeg and season the sauce with a pinch of salt and a few cracks of black pepper.
12. Reserve 1/2 cup of the starchy pasta water, then drain the fettuccine.
13. Add the drained pasta directly to the skillet with the Alfredo sauce, tossing vigorously to coat. Tip: Add the reserved pasta water, 1 tablespoon at a time, if the sauce needs thinning.
14. Fold the seared shrimp back into the pasta, gently heating through for 1 minute.
15. Remove from heat and finish by garnishing with the chopped fresh parsley.
Silken sauce clings to every strand of pasta, offering a perfect balance of sharp cheese and sweet cream. The plump shrimp add a delicate briny sweetness that cuts through the richness. For a stunning presentation, serve immediately in warmed bowls with an extra snowfall of Parmigiano-Reggiano and a crisp green salad on the side.
Shrimp and Avocado Salad
Savor a vibrant, no-cook masterpiece that’s ready in minutes. This Shrimp and Avocado Salad combines briny, chilled shrimp with creamy avocado and a zesty lime dressing for a refreshing, protein-packed meal. It’s the ultimate quick lunch or elegant starter that feels indulgent yet is incredibly simple to assemble.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 pound large wild-caught shrimp, peeled, deveined, and cooked
– 2 ripe Hass avocados, diced into ½-inch cubes
– 1 cup cherry tomatoes, halved
– ½ cup finely diced red onion
– ¼ cup fresh cilantro leaves, roughly chopped
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon Dijon mustard
– ½ teaspoon kosher salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Place the cooked shrimp in a large mixing bowl.
2. Add the diced avocados, halved cherry tomatoes, diced red onion, and chopped cilantro to the bowl.
3. In a small separate bowl, whisk together the extra-virgin olive oil, freshly squeezed lime juice, Dijon mustard, kosher salt, and freshly cracked black pepper until fully emulsified.
4. Pour the dressing over the shrimp and vegetable mixture.
5. Using a silicone spatula, gently toss all ingredients until evenly coated, being careful not to mash the avocado.
6. Divide the salad evenly among four serving plates or bowls.
7. Serve immediately.
Keep the avocados firm and vibrant by adding them last and tossing gently. For optimal flavor, chill the cooked shrimp thoroughly before mixing. Use freshly squeezed lime juice rather than bottled to avoid a metallic aftertaste. This salad delivers a delightful contrast of textures—the tender shrimp, buttery avocado, and crisp vegetables are unified by the bright, tangy dressing. Enjoy it nestled in butter lettuce cups for a low-carb presentation or alongside grilled crusty bread to soak up every drop.
Shrimp Scampi Zoodles
Zoodles aren’t just a trend—they’re a vibrant, low-carb canvas begging for bold flavors. This Shrimp Scampi Zoodles recipe transforms simple ingredients into a restaurant-worthy weeknight meal in under 30 minutes. Get ready to ditch the pasta and embrace a plate that’s light, bright, and packed with garlicky goodness.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
- 1 ½ pounds large wild-caught shrimp, peeled and deveined
- 4 medium zucchini, spiralized into zoodles
- ¼ cup clarified butter
- 6 garlic cloves, finely minced
- ½ cup dry white wine (such as Sauvignon Blanc)
- ¼ cup freshly squeezed lemon juice
- ¼ teaspoon crushed red pepper flakes
- ¼ cup finely chopped fresh Italian parsley
- Kosher salt
- Freshly cracked black pepper
Instructions
- Pat the shrimp completely dry with paper towels and season generously on both sides with kosher salt and freshly cracked black pepper. Tip: Drying the shrimp prevents steaming and ensures a proper sear.
- Heat the clarified butter in a large skillet over medium-high heat until it shimmers, about 1 minute.
- Add the shrimp to the skillet in a single layer and cook undisturbed for 2 minutes, until the bottoms turn pink and opaque.
- Flip each shrimp and cook for an additional 1-2 minutes, until just cooked through and curled. Transfer the shrimp to a clean plate immediately.
- Reduce the heat to medium and add the minced garlic to the same skillet. Cook, stirring constantly, for 45-60 seconds until fragrant but not browned.
- Pour in the dry white wine and lemon juice, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let the mixture simmer for 2-3 minutes until reduced by half.
- Add the crushed red pepper flakes and spiralized zucchini zoodles to the skillet. Toss continuously with tongs for 2-3 minutes, just until the zoodles are warmed through and slightly softened but still retain a bite. Tip: Avoid overcooking the zoodles to prevent them from becoming watery.
- Return the cooked shrimp and any accumulated juices to the skillet. Add the chopped fresh Italian parsley and toss everything together until evenly combined and heated through, about 1 minute. Tip: Finish with a final squeeze of fresh lemon juice just before serving for maximum brightness.
- Remove the skillet from the heat and taste, adjusting seasoning with an extra pinch of salt if needed.
Outstanding textures play here: the zoodles offer a tender-crisp bite that perfectly soaks up the rich, buttery sauce, while the shrimp remain plump and juicy. The flavor profile is a masterclass in balance—garlicky, lemony, and with a subtle kick from the pepper flakes. For a creative twist, serve it in shallow bowls topped with a sprinkle of toasted almond slices for added crunch or alongside a simple arugula salad dressed in lemon vinaigrette.
Shrimp Po’ Boy Sandwich
Every foodie needs a crispy, messy, flavor-packed sandwich in their arsenal—and this New Orleans-inspired Shrimp Po’ Boy delivers. Elevate your lunch game with golden-fried shrimp, tangy remoulade, and a soft, chewy baguette that soaks up all the goodness. Get ready to ditch boring sandwiches forever.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large wild-caught shrimp, peeled and deveined
– 1 cup buttermilk
– 1 cup all-purpose flour
– 1 cup fine cornmeal
– 2 tsp Cajun seasoning blend
– 1 tsp smoked paprika
– ½ tsp cayenne pepper
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 2 cups peanut oil, for frying
– 4 soft French baguettes, split lengthwise
– 1 cup shredded iceberg lettuce
– 2 ripe Creole tomatoes, thinly sliced
– ½ cup dill pickle chips
– ¾ cup homemade remoulade sauce (made with Duke’s mayonnaise, Creole mustard, minced garlic, lemon juice, hot sauce, and chopped parsley)
Instructions
1. Pat the shrimp completely dry with paper towels to ensure a crisp fry.
2. In a medium bowl, soak the shrimp in buttermilk for 10 minutes to tenderize.
3. In a shallow dish, whisk together flour, cornmeal, Cajun seasoning, smoked paprika, cayenne, salt, and black pepper.
4. Dredge each shrimp in the flour mixture, pressing gently to adhere a thick coating.
5. Heat peanut oil in a deep skillet to 375°F, using a thermometer for accuracy.
6. Fry shrimp in batches for 2–3 minutes until golden brown and opaque, avoiding overcrowding.
7. Transfer fried shrimp to a wire rack over a sheet pan to drain, keeping them crispy.
8. Lightly toast the split baguettes in a 350°F oven for 3–4 minutes until warm.
9. Spread remoulade generously on both cut sides of each baguette.
10. Layer shredded lettuce, tomato slices, and pickle chips on the bottom half.
11. Pile fried shrimp evenly over the vegetables.
12. Close sandwiches with the top halves of the baguettes, pressing lightly.
Zesty, crunchy shrimp contrast with the cool, creamy remoulade and crisp vegetables, creating a symphony of textures in every bite. For a twist, add a splash of hot sauce or serve with crispy sweet potato fries on the side—this sandwich is as versatile as it is delicious.
Shrimp and Grits
Tired of boring weeknight dinners? Transform humble grits into a creamy, cheesy canvas for spicy, garlicky shrimp. This Southern staple gets a modern, restaurant-worthy upgrade in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup stone-ground yellow grits
– 4 cups filtered water
– 1 tsp kosher salt, plus more for seasoning
– 4 oz sharp white cheddar cheese, finely grated
– 2 tbsp unsalted butter
– 1 lb large wild-caught shrimp, peeled and deveined
– 2 tbsp extra-virgin olive oil
– 4 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1/4 cup low-sodium chicken stock
– 2 tbsp fresh lemon juice
– 2 tbsp fresh flat-leaf parsley, finely chopped
– Freshly ground black pepper
Instructions
1. Combine 1 cup stone-ground yellow grits, 4 cups filtered water, and 1 tsp kosher salt in a medium saucepan over high heat.
2. Bring the mixture to a boil, then immediately reduce the heat to low and cover the saucepan.
3. Simmer the grits for 20 minutes, stirring every 5 minutes with a wooden spoon to prevent sticking, until they are thick and creamy.
4. Remove the saucepan from the heat and stir in 4 oz finely grated sharp white cheddar cheese and 2 tbsp unsalted butter until fully melted and incorporated. Cover to keep warm.
5. Pat 1 lb peeled and deveined large wild-caught shrimp completely dry with paper towels. Tip: Drying the shrimp ensures a proper sear instead of steaming.
6. Season the shrimp generously on both sides with kosher salt and freshly ground black pepper.
7. Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high heat until it shimmers, about 90 seconds.
8. Add the seasoned shrimp to the skillet in a single layer and cook for 2 minutes without moving them to develop a golden crust.
9. Flip each shrimp and cook for 1 additional minute until just opaque and firm.
10. Transfer the cooked shrimp to a clean plate using tongs.
11. Reduce the skillet heat to medium and add 4 cloves minced garlic, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper to the remaining oil.
12. Cook the aromatics for 30 seconds, stirring constantly, until fragrant but not browned. Tip: Toasting the spices in the oil unlocks their full flavor potential.
13. Pour 1/4 cup low-sodium chicken stock and 2 tbsp fresh lemon juice into the skillet, using a wooden spoon to scrape up any browned bits from the bottom.
14. Simmer the sauce for 2 minutes until it reduces slightly and thickens.
15. Return the cooked shrimp and any accumulated juices to the skillet, tossing to coat evenly in the sauce.
16. Remove the skillet from the heat and stir in 2 tbsp finely chopped fresh flat-leaf parsley. Tip: Adding fresh herbs off the heat preserves their bright color and flavor.
17. Divide the warm cheesy grits among four shallow bowls.
18. Spoon the saucy shrimp and pan sauce over the center of each portion of grits.
Melt-in-your-mouth grits provide a rich, velvety base that contrasts beautifully with the snappy, succulent shrimp. The sauce delivers a layered heat from the smoked paprika and cayenne, balanced by the sharp cheddar and fresh lemon. For a brunch twist, top each serving with a softly poached pasture-raised egg, letting the yolk mingle with the grits and sauce.
Shrimp Ceviche with Tortilla Chips
Nail the ultimate summer appetizer with this vibrant shrimp ceviche. Grab tortilla chips for dipping and get ready for a flavor explosion that’s fresh, zesty, and ridiculously easy to make.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 lb large wild-caught shrimp, peeled and deveined
– ¾ cup freshly squeezed lime juice
– ½ cup freshly squeezed orange juice
– 1 medium red onion, finely diced
– 1 large ripe avocado, diced
– 1 cup cherry tomatoes, quartered
– ¼ cup finely chopped cilantro
– 1 jalapeño pepper, seeded and minced
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– Tortilla chips for serving
Instructions
1. Bring a medium pot of water to a rolling boil over high heat.
2. Add the shrimp and cook for exactly 2 minutes, until opaque and just firm.
3. Immediately transfer the shrimp to an ice bath to halt cooking and preserve texture.
4. Once chilled, drain the shrimp and pat dry with paper towels.
5. Dice the shrimp into ½-inch pieces and place in a large non-reactive bowl.
6. Pour the lime juice and orange juice over the shrimp, ensuring all pieces are submerged.
7. Cover the bowl and refrigerate for 15 minutes to allow the acid to “cook” the shrimp.
8. While marinating, finely dice the red onion and soak in cold water for 5 minutes to mellow its bite, then drain.
9. Add the drained onion, diced avocado, quartered cherry tomatoes, chopped cilantro, and minced jalapeño to the shrimp mixture.
10. Season with kosher salt and freshly ground black pepper, then gently fold to combine.
11. Taste and adjust seasoning if needed, but avoid overmixing to keep the avocado intact.
12. Serve immediately in chilled bowls with tortilla chips on the side.
Refreshingly bright with a perfect balance of citrus and spice, this ceviche offers a crisp, tender texture from the shrimp and creamy bites of avocado. For a creative twist, serve it in individual martini glasses or hollowed-out limes for a stunning presentation that wows guests.
Shrimp Pad Thai
Grab your wok—this Shrimp Pad Thai is about to become your new weeknight hero. Get ready to master those sweet, savory, and tangy notes in under 30 minutes. Let’s turn up the heat and make magic happen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 8 oz (225g) dried rice noodles, ¼-inch wide
– 1 lb (450g) large shrimp, peeled and deveined
– 3 tbsp avocado oil, divided
– 4 cloves garlic, finely minced
– 2 pasture-raised eggs, lightly beaten
– 1 cup fresh bean sprouts
– ½ cup roasted peanuts, coarsely chopped
– 4 green onions, thinly sliced (white and green parts separated)
– ¼ cup fresh cilantro leaves
– ¼ cup fresh lime juice (from 2–3 limes)
– 3 tbsp fish sauce
– 3 tbsp palm sugar, finely grated
– 2 tbsp tamarind paste
– 1 tsp crushed red pepper flakes
Instructions
1. Soak the rice noodles in warm water for 10 minutes until pliable but still firm; drain thoroughly and set aside.
2. In a small bowl, whisk together lime juice, fish sauce, palm sugar, tamarind paste, and red pepper flakes until the sugar dissolves completely.
3. Heat 1 tbsp avocado oil in a large wok or skillet over high heat until shimmering, about 1 minute.
4. Add the shrimp in a single layer and sear for 90 seconds per side until opaque and lightly charred; transfer to a plate.
5. Reduce heat to medium-high and add the remaining 2 tbsp avocado oil to the wok.
6. Sauté the garlic and white parts of the green onions for 45 seconds until fragrant but not browned.
7. Push the aromatics to one side and pour the beaten eggs into the empty space; scramble for 30 seconds until softly set.
8. Tip: Keep the wok hot to prevent the noodles from sticking—this ensures proper searing and texture.
9. Add the drained noodles and sauce mixture, tossing constantly with tongs for 2 minutes until the noodles absorb the liquid.
10. Return the shrimp to the wok along with bean sprouts and green onion tops; toss for 1 minute to heat through.
11. Tip: Reserve a handful of peanuts and cilantro for garnish to add fresh crunch and visual appeal.
12. Remove from heat and fold in half of the peanuts and cilantro.
13. Tip: Let the dish rest for 2 minutes off the heat to allow the flavors to meld before serving.
14. Divide among plates and garnish with remaining peanuts and cilantro.
Layers of chewy noodles cling to plump, seared shrimp in a glossy, balanced sauce. The crunch of peanuts and fresh bean sprouts contrasts with the soft scramble, while a final squeeze of lime brightens every bite. Serve it family-style with extra lime wedges and chili flakes for those who dare to turn up the heat.
Shrimp Cocktail with Spicy Sauce
Forget boring appetizers—this spicy shrimp cocktail will dominate your holiday table. Flash-chilled shrimp meet a fiery, tangy sauce that demands attention. Serve it chilled and watch it disappear.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 3 minutes
Ingredients
– 1 pound large wild-caught shrimp, peeled and deveined (tails on)
– 2 quarts filtered water
– 1 tablespoon fine sea salt
– 1 cup ketchup
– 2 tablespoons prepared horseradish
– 1 tablespoon fresh lemon juice
– 1 teaspoon Worcestershire sauce
– ½ teaspoon smoked paprika
– ¼ teaspoon cayenne pepper
– Freshly cracked black pepper
– Lemon wedges for garnish
– Fresh parsley, finely chopped for garnish
Instructions
1. Combine 2 quarts filtered water and 1 tablespoon fine sea salt in a large saucepan; bring to a rolling boil over high heat.
2. Add 1 pound large wild-caught shrimp to the boiling water and cook for exactly 2–3 minutes until they turn opaque and pink.
3. Immediately transfer the cooked shrimp to an ice bath using a slotted spoon to halt the cooking process—this ensures a firm, succulent texture.
4. Let the shrimp chill in the ice bath for 5 minutes, then drain thoroughly and pat dry with paper towels.
5. In a medium mixing bowl, whisk together 1 cup ketchup, 2 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, ½ teaspoon smoked paprika, and ¼ teaspoon cayenne pepper until fully incorporated.
6. Season the sauce with freshly cracked black pepper, adjusting the cayenne for more heat if desired—the smoked paprika adds a subtle depth that balances the spice.
7. Arrange the chilled shrimp on a serving platter with lemon wedges and a small bowl of the spicy sauce in the center.
8. Garnish the platter with finely chopped fresh parsley for a vibrant color contrast.
9. Serve immediately, or refrigerate the shrimp and sauce separately for up to 1 hour before serving to allow the flavors to meld.
Expect a crisp, chilled bite from the shrimp that gives way to a bold, tangy sauce with a lingering heat. The smoked paprika and cayenne create a complex warmth, while the lemon brightens each mouthful. Elevate the presentation by serving in martini glasses lined with crushed ice for a festive twist.
Shrimp and Corn Chowder
Grab your Dutch oven—this creamy Shrimp and Corn Chowder is about to become your new cold-weather obsession. It’s rich, comforting, and packed with sweet corn and tender shrimp. You’ll want to make a double batch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 slices thick-cut bacon, diced
– 1 large yellow onion, finely diced
– 2 celery stalks, finely diced
– 3 garlic cloves, minced
– ¼ cup all-purpose flour
– 4 cups seafood stock
– 2 large Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 3 cups fresh corn kernels (from about 4 ears)
– 1 cup heavy cream
– 1 lb large wild-caught shrimp, peeled and deveined
– 2 tbsp unsalted butter
– 1 tsp fresh thyme leaves
– ½ tsp smoked paprika
– Kosher salt and freshly ground black pepper
– Chopped fresh chives, for garnish
Instructions
1. Render the diced bacon in a large Dutch oven over medium heat for 5–7 minutes, until crisp and the fat has rendered.
2. Transfer the bacon to a paper towel-lined plate, leaving 2 tablespoons of bacon fat in the pot.
3. Add the diced onion and celery to the pot; sauté for 5 minutes, until softened and translucent.
4. Stir in the minced garlic and cook for 1 minute, until fragrant.
5. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to form a roux and cook out the raw flour taste.
6. Gradually whisk in the seafood stock until smooth and no lumps remain.
7. Add the diced potatoes and bring the mixture to a simmer.
8. Reduce the heat to medium-low, cover, and simmer for 10 minutes, until the potatoes are just tender when pierced with a fork.
9. Stir in the corn kernels, heavy cream, and reserved bacon.
10. Simmer, uncovered, for 5 minutes to allow the flavors to meld and the corn to heat through.
11. Season the shrimp with smoked paprika, salt, and pepper.
12. Add the shrimp and fresh thyme leaves to the chowder.
13. Cook for 3–4 minutes, just until the shrimp turn opaque and pink, stirring occasionally to ensure even cooking.
14. Remove the pot from the heat and stir in the unsalted butter until melted and fully incorporated.
15. Ladle the chowder into bowls and garnish generously with chopped fresh chives.
Remember, the key to a perfect chowder is its velvety, creamy texture—thick enough to coat the back of a spoon but still luxuriously smooth. The sweet corn and smoky bacon balance the briny shrimp beautifully. For a creative twist, serve it in a hollowed-out sourdough bread bowl or top with a dollop of garlic-chive compound butter.
Summary
Ready to transform your frozen shrimp into something spectacular? This collection proves that delicious, satisfying meals are just minutes away with this versatile staple. We’d love to hear which recipe becomes your new go-to—drop a comment below! If you found these ideas helpful, please share this roundup on Pinterest to help other home cooks discover easy dinner inspiration.
