Whether you’re craving a quick weeknight dinner or planning a special seafood feast, pink shrimp are your ticket to deliciousness. These versatile gems shine in everything from zesty tacos to creamy pastas—perfect for impressing guests or treating yourself. Dive into our roundup of 19 mouthwatering recipes that celebrate this seafood favorite, and get ready to fall in love with shrimp all over again!
Garlic Butter Pink Shrimp Pasta
Grab your skillet—this Garlic Butter Pink Shrimp Pasta is the 20-minute weeknight hero you’ve been scrolling for. Get ready to toss juicy shrimp in a garlicky butter sauce that clings to every strand of pasta.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz dried linguine pasta
– 1 lb fresh pink shrimp, peeled and deveined
– 4 tbsp unsalted butter, divided
– 4 cloves fresh garlic, minced
– 1/2 cup dry white wine
– 1/2 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 2 tbsp chopped fresh parsley
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1 tbsp extra virgin olive oil
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 oz dried linguine pasta and cook for 8–10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander, reserving 1/2 cup of the starchy pasta water.
4. Pat 1 lb fresh pink shrimp dry with paper towels to ensure a crisp sear.
5. Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
6. Add the shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque, then transfer to a plate.
7. Reduce heat to medium and melt 2 tbsp unsalted butter in the same skillet.
8. Add 4 cloves minced fresh garlic and sauté for 1 minute until fragrant, being careful not to burn it.
9. Pour in 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon for extra flavor.
10. Simmer the wine for 2–3 minutes until reduced by half.
11. Stir in 1/2 cup heavy cream and bring to a gentle simmer.
12. Whisk in 1/2 cup freshly grated Parmesan cheese until the sauce is smooth and creamy.
13. Add the cooked pasta and shrimp back to the skillet, tossing to coat evenly.
14. If the sauce is too thick, gradually add the reserved pasta water, 1 tbsp at a time, until desired consistency is reached.
15. Stir in the remaining 2 tbsp unsalted butter, 2 tbsp chopped fresh parsley, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper.
16. Toss everything together for 1 minute until well combined and heated through.
Vibrant and velvety, this pasta delivers tender shrimp in a rich, garlic-infused sauce that clings perfectly to each strand. Serve it immediately with an extra sprinkle of Parmesan and a side of crusty bread to soak up every last drop—it’s a restaurant-worthy dish that’s surprisingly simple to master at home.
Spicy Pink Shrimp Tacos
Viral-worthy and ready in minutes, these Spicy Pink Shrimp Tacos are your new weeknight hero. They’re packed with zesty flavor and a gorgeous pink hue that’ll stop your scroll. Get ready to assemble and devour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large raw shrimp, peeled and deveined
– 2 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp cayenne pepper
– 1/4 cup fresh lime juice
– 2 tbsp honey
– 8 small corn tortillas
– 1 cup shredded red cabbage
– 1/2 cup crumbled cotija cheese
– 1/4 cup chopped fresh cilantro
– 1 ripe avocado, sliced
– 2 tbsp extra virgin olive oil
– Salt to taste
Instructions
1. Pat the 1 lb large raw shrimp completely dry with paper towels to ensure a good sear.
2. In a medium bowl, whisk together 2 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1/4 cup fresh lime juice, and 2 tbsp honey until smooth.
3. Add the dried shrimp to the bowl and toss to coat evenly. Let marinate for 10 minutes at room temperature.
4. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the shrimp in a single layer, cooking for 2-3 minutes per side until opaque and lightly charred. Tip: Don’t overcrowd the pan—cook in batches if needed for the best crust.
6. Remove shrimp from the skillet and set aside on a plate.
7. Warm the 8 small corn tortillas directly over a gas burner for 15-20 seconds per side until lightly toasted, or heat in a dry skillet. Tip: This prevents them from tearing when filled.
8. Assemble each taco by placing a tortilla on a plate, adding a portion of the cooked shrimp.
9. Top each with 1 cup shredded red cabbage, 1/2 cup crumbled cotija cheese, 1/4 cup chopped fresh cilantro, and slices from 1 ripe avocado.
10. Season lightly with salt to taste. Tip: The cotija cheese is salty, so taste before adding extra salt.
Serve immediately. The shrimp are tender with a smoky kick, while the cool cabbage and creamy avocado balance the heat. For a fun twist, drizzle with extra lime juice or a dollop of crema to amp up the creaminess.
Coconut Curry Pink Shrimp Soup
Brace your taste buds—this creamy coconut curry pink shrimp soup is the weeknight hero you didn’t know you needed. Bold flavors and quick prep make it a viral-worthy dinner in under 30 minutes. Skip the takeout and dive into a bowl that’s equal parts cozy and craveable.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tablespoon fragrant coconut oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons vibrant red curry paste
– 1 (13.5-ounce) can rich, full-fat coconut milk
– 4 cups savory chicken broth
– 1 pound wild-caught pink shrimp, peeled and deveined
– 1 tablespoon zesty lime juice
– 1 tablespoon umami-packed fish sauce
– ¼ cup chopped fresh cilantro
– 1 thinly sliced red chili pepper (optional)
Instructions
1. Heat 1 tablespoon fragrant coconut oil in a large pot over medium heat until shimmering.
2. Add 1 finely diced yellow onion and sauté for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 3 minced garlic cloves and 1 tablespoon freshly grated ginger; cook for 1 minute until aromatic.
4. Mix in 2 tablespoons vibrant red curry paste and cook for 30 seconds to bloom the spices.
5. Pour in 1 can rich, full-fat coconut milk and 4 cups savory chicken broth, then bring to a gentle simmer.
6. Reduce heat to medium-low and let the soup simmer uncovered for 10 minutes to meld flavors.
7. Add 1 pound wild-caught pink shrimp and cook for 3–4 minutes until they turn opaque and pink.
8. Remove from heat and stir in 1 tablespoon zesty lime juice and 1 tablespoon umami-packed fish sauce.
9. Ladle the soup into bowls and top with ¼ cup chopped fresh cilantro and thinly sliced red chili pepper if using.
Fork-tender shrimp swim in a velvety, aromatic broth that’s subtly spicy and luxuriously creamy. Serve it over steamed jasmine rice for a heartier meal, or with crusty bread to soak up every last drop—the vibrant colors make it almost too pretty to eat.
Grilled Pink Shrimp Skewers with Pineapple
Hear us out: these skewers are your next backyard hero. Sweet pineapple caramelizes on the grill while plump pink shrimp get smoky and juicy. It’s a 20-minute vacation on a stick.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large raw pink shrimp, peeled and deveined
– 2 cups fresh pineapple chunks, about 1-inch pieces
– 3 tbsp rich extra virgin olive oil
– 2 tbsp freshly squeezed lime juice
– 2 cloves garlic, finely minced
– 1 tsp smoked paprika
– ½ tsp coarse kosher salt
– ¼ tsp finely ground 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.
2. In a medium bowl, whisk together 3 tbsp rich extra virgin olive oil, 2 tbsp freshly squeezed lime juice, 2 cloves finely minced garlic, 1 tsp smoked paprika, ½ tsp coarse kosher salt, and ¼ tsp finely ground black pepper.
3. Add 1 lb large raw pink shrimp to the bowl and toss to coat evenly. Marinate for 10 minutes at room temperature.
4. Preheat a grill or grill pan to medium-high heat, about 400°F.
5. Thread marinated shrimp and 2 cups fresh pineapple chunks alternately onto the soaked skewers, leaving a small gap between pieces.
6. Place skewers on the preheated grill. Cook for 3 minutes.
7. Flip skewers using tongs. Cook for another 3–4 minutes until shrimp are opaque and pineapple has grill marks.
8. Remove skewers from the grill and let rest for 2 minutes.
Keep it simple: the charred pineapple gets jammy against the firm, smoky shrimp. Slide them off onto cilantro rice or chop for killer tacos. Leftovers? Toss them cold into a zesty salad tomorrow.
Pink Shrimp Ceviche with Avocado
Make your taste buds dance with this vibrant, zesty Pink Shrimp Ceviche with Avocado. It’s the ultimate no-cook, high-flavor dish that’s perfect for any gathering. Master the art of fresh, bright flavors in just minutes.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 pound fresh, raw pink shrimp, peeled and deveined
– 1 cup freshly squeezed lime juice, from about 8 juicy limes
– 1/2 cup freshly squeezed orange juice, from 2 large oranges
– 1/2 cup finely diced red onion
– 1/2 cup chopped fresh cilantro, leaves and tender stems
– 1 jalapeño pepper, seeds removed and finely minced
– 2 ripe Hass avocados, diced
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1 tablespoon extra virgin olive oil
– Tortilla chips for serving
Instructions
1. Place 1 pound of fresh, raw pink shrimp in a large, non-reactive glass or ceramic bowl.
2. Pour 1 cup of freshly squeezed lime juice and 1/2 cup of freshly squeezed orange juice over the shrimp, ensuring they are fully submerged.
3. Cover the bowl tightly with plastic wrap and refrigerate for exactly 15 minutes, until the shrimp turn opaque and pink—this “cooks” them in the acid.
4. While the shrimp marinate, finely dice 1/2 cup of red onion and soak it in cold water for 5 minutes to mellow its sharpness, then drain and pat dry.
5. Remove the seeds from 1 jalapeño pepper and finely mince it to control the heat level.
6. Chop 1/2 cup of fresh cilantro, including the tender stems for extra flavor.
7. After 15 minutes, drain the shrimp from the citrus juices, reserving 1/4 cup of the liquid for the dressing.
8. In a clean bowl, combine the shrimp, diced red onion, minced jalapeño, and chopped cilantro.
9. Add 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper, tossing gently to coat.
10. Dice 2 ripe Hass avocados and fold them into the mixture carefully to avoid mashing.
11. Whisk the reserved 1/4 cup of citrus juice with 1 tablespoon of extra virgin olive oil to create a bright dressing.
12. Pour the dressing over the ceviche and toss everything together until well combined.
13. Serve immediately with tortilla chips for scooping.
Here’s the scoop: this ceviche bursts with tangy citrus, creamy avocado, and a hint of spice, offering a refreshing crunch in every bite. Host it as a stunning appetizer or light meal, perfect for warm days or festive gatherings.
Creamy Pink Shrimp Risotto
Whip up this creamy pink shrimp risotto that’s about to become your new weeknight obsession. We’re talking plump shrimp, vibrant tomatoes, and dreamy arborio rice all in one pan—ready in under an hour. Forget takeout; this restaurant-worthy dish delivers comfort with a sophisticated twist.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 lb large raw shrimp, peeled and deveined
– 1 cup arborio rice
– 4 cups low-sodium chicken broth, warmed
– 1 cup cherry tomatoes, halved
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 2 tbsp extra virgin olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1/4 cup dry white wine
– 1 tsp smoked paprika
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 2 tbsp fresh parsley, chopped
Instructions
1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring frequently, until translucent and soft, 5–7 minutes.
3. Stir in the minced garlic and cook until fragrant, 30 seconds.
4. Add the arborio rice to the skillet and toast, stirring constantly, until the grains turn slightly opaque, 2–3 minutes.
5. Pour in the dry white wine and cook, stirring, until fully absorbed, about 1 minute.
6. Tip: Warm the low-sodium chicken broth in a separate saucepan to help the rice cook evenly and absorb liquid faster.
7. Add 1 cup of the warmed chicken broth to the rice, stirring continuously until the liquid is mostly absorbed, 3–4 minutes.
8. Repeat adding the chicken broth 1 cup at a time, stirring after each addition until absorbed, for 15–20 minutes total.
9. Season the raw shrimp with kosher salt, freshly ground black pepper, and smoked paprika.
10. Push the rice to the edges of the skillet, add the unsalted butter to the center, and melt over medium heat.
11. Add the seasoned shrimp to the center and cook until pink and opaque, 2–3 minutes per side.
12. Tip: Avoid overcooking the shrimp—remove them from the skillet once curled and firm to keep them tender.
13. Stir the halved cherry tomatoes into the rice and cook until they soften slightly, 2 minutes.
14. Pour in the heavy cream and grated Parmesan cheese, stirring until the risotto becomes creamy and thick, 2–3 minutes.
15. Return the cooked shrimp to the skillet and gently fold into the risotto.
16. Tip: Let the risotto rest off the heat for 2 minutes before serving to allow flavors to meld and texture to set.
17. Garnish with the chopped fresh parsley.
Enjoy this risotto with its velvety, creamy texture that clings to each grain of rice, balanced by the sweet pop of tomatoes and succulent shrimp. Serve it straight from the skillet for a rustic touch, or plate it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bite. Elevate your dinner game with this vibrant dish that’s as visually stunning as it is delicious.
Pink Shrimp and Grits with Cajun Spice
A vibrant twist on a Southern classic that’s ready to wow your dinner table in under 30 minutes. This dish combines plump, sweet shrimp with creamy, cheesy grits and a bold Cajun kick. Get ready for a flavor explosion that’s as beautiful as it is delicious.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup stone-ground yellow grits
– 4 cups low-sodium chicken broth
– 1 cup freshly grated sharp cheddar cheese
– 2 tbsp unsalted butter
– 1 lb large raw shrimp, peeled and deveined
– 2 tbsp Cajun seasoning blend
– 2 tbsp rich extra virgin olive oil
– 3 cloves garlic, finely minced
– 1 small yellow onion, finely diced
– 1 red bell pepper, thinly sliced
– ½ cup heavy cream
– 2 tbsp freshly chopped parsley
– 1 tsp freshly squeezed lemon juice
Instructions
1. In a medium saucepan, bring 4 cups of low-sodium chicken broth to a rolling boil over high heat.
2. Whisk in 1 cup of stone-ground yellow grits, then reduce heat to low.
3. Simmer the grits for 15-20 minutes, stirring frequently with a wooden spoon to prevent sticking, until thick and creamy. Tip: Constant stirring is key for lump-free grits.
4. Remove the grits from heat and stir in 1 cup of freshly grated sharp cheddar cheese and 2 tbsp of unsalted butter until fully melted and combined. Cover and set aside.
5. Pat 1 lb of large raw shrimp completely dry with paper towels.
6. Toss the dried shrimp with 2 tbsp of Cajun seasoning blend until evenly coated.
7. Heat 2 tbsp of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
8. Add the seasoned shrimp to the hot skillet in a single layer.
9. Sear the shrimp for 2-3 minutes per side, until opaque and lightly charred. Remove shrimp to a plate.
10. In the same skillet, add 1 finely diced small yellow onion and 1 thinly sliced red bell pepper.
11. Sauté the vegetables for 5-7 minutes over medium heat, until softened and slightly caramelized.
12. Stir in 3 finely minced cloves of garlic and cook for 1 minute until fragrant.
13. Pour in ½ cup of heavy cream, scraping up any browned bits from the bottom of the skillet.
14. Simmer the cream sauce for 3-4 minutes until slightly thickened.
15. Return the seared shrimp to the skillet.
16. Add 2 tbsp of freshly chopped parsley and 1 tsp of freshly squeezed lemon juice, tossing to combine.
17. Spoon the creamy Cajun shrimp over the cheesy grits.
When you dig in, you’ll get the perfect contrast of creamy, cheesy grits against the juicy, spice-crusted shrimp. The sauce brings a velvety richness that ties every bite together. For a fun twist, serve it in individual cast-iron skillets straight from the oven to keep it sizzling hot at the table.
Lemon Garlic Pink Shrimp Stir-Fry
Ready to transform weeknight dinners? This vibrant Lemon Garlic Pink Shrimp Stir-Fry delivers restaurant-quality flavor in under 30 minutes. Rely on plump pink shrimp and a zesty lemon-garlic sauce for a meal that’s both impressive and effortless.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound large raw pink shrimp, peeled and deveined
– 3 tablespoons rich extra virgin olive oil, divided
– 4 cloves fresh garlic, finely minced
– 1 juicy lemon, zested and juiced
– 2 tablespoons smooth soy sauce
– 1 tablespoon sweet honey
– ½ teaspoon finely ground black pepper
– ¼ teaspoon crushed red pepper flakes
– ¼ cup chopped fresh parsley
– 1 tablespoon cold unsalted butter
Instructions
1. Pat the raw pink shrimp completely dry with paper towels to ensure a perfect sear.
2. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the shrimp in a single layer and cook for 2 minutes per side, until they turn opaque and pink.
4. Transfer the cooked shrimp to a clean plate using tongs.
5. Reduce the heat to medium and add the remaining 1 tablespoon of rich extra virgin olive oil to the same skillet.
6. Add the finely minced fresh garlic and sauté for 30 seconds, just until fragrant to prevent burning.
7. Pour in the fresh lemon juice, smooth soy sauce, sweet honey, finely ground black pepper, and crushed red pepper flakes, stirring to combine.
8. Simmer the sauce for 2 minutes, allowing it to slightly thicken.
9. Return the cooked shrimp to the skillet, tossing to coat evenly in the sauce.
10. Remove the skillet from heat and stir in the cold unsalted butter until melted for a glossy, rich finish.
11. Fold in the fresh lemon zest and chopped fresh parsley just before serving.
Outrageously tender shrimp soak up the bright, garlicky sauce with a subtle kick from the pepper flakes. Serve it over fluffy jasmine rice or twirl it with linguine for a complete meal—the vibrant colors and fresh aroma make it as beautiful as it is delicious.
Pink Shrimp Scampi with Zucchini Noodles
Kick off your weeknight dinner with this vibrant twist on a classic—pink shrimp scampi gets a fresh makeover with zucchini noodles for a light yet satisfying meal that’s ready in minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large raw shrimp, peeled and deveined
– 4 medium zucchini, spiralized into noodles
– 3 tbsp rich extra virgin olive oil
– 4 cloves garlic, minced
– 1/2 cup dry white wine
– 1/4 cup fresh lemon juice
– 1/4 cup unsalted butter, cubed
– 1/4 cup finely chopped fresh parsley
– 1 tsp crushed red pepper flakes
– Salt and freshly ground black pepper to taste
Instructions
1. Pat the shrimp dry with paper towels to ensure a good sear.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
4. Transfer shrimp to a plate and set aside.
5. In the same skillet, add remaining 1 tbsp olive oil and minced garlic, sautéing for 30 seconds until fragrant.
6. Pour in white wine and lemon juice, scraping up any browned bits from the bottom.
7. Simmer the sauce for 3 minutes until slightly reduced.
8. Whisk in cubed butter one piece at a time until the sauce is glossy and emulsified.
9. Add spiralized zucchini noodles to the skillet and toss to coat in the sauce.
10. Cook zucchini noodles for 2 minutes until just tender but still al dente.
11. Return shrimp to the skillet and stir in chopped parsley and red pepper flakes.
12. Season with salt and freshly ground black pepper, then remove from heat.
Buttery, garlicky shrimp nestle into tender-crisp zucchini noodles, creating a dish that’s both light and indulgent. Serve it immediately with a sprinkle of extra parsley for a pop of color, or top with grated Parmesan for a richer finish—perfect for a quick dinner that feels special.
Pink Shrimp Paella with Saffron
A vibrant Spanish classic gets a rosy twist. Imagine plump pink shrimp nestled in golden saffron rice, all cooked in one sizzling pan. This showstopper delivers restaurant-quality flavor with minimal cleanup.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 lb large raw pink shrimp, peeled and deveined
– 1 ½ cups bomba or arborio rice
– 4 cups low-sodium chicken broth, warmed
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 red bell pepper, thinly sliced
– ½ cup frozen peas
– ¼ cup rich extra virgin olive oil
– 1 tsp smoked paprika
– ½ tsp saffron threads, crushed
– 1 lemon, cut into wedges
– Kosher salt and freshly ground black pepper
Instructions
1. Heat 2 tbsp extra virgin olive oil in a large paella pan or wide skillet over medium-high heat until shimmering.
2. Add the finely diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and thinly sliced red bell pepper; cook for 3 more minutes until fragrant.
4. Sprinkle in 1 ½ cups bomba rice, toasting it for 2 minutes while stirring constantly to coat with oil.
5. Dissolve ½ tsp crushed saffron threads and 1 tsp smoked paprika in 4 cups warmed chicken broth.
6. Pour the saffron-infused broth into the pan, scraping up any browned bits from the bottom.
7. Bring the mixture to a boil, then reduce heat to a gentle simmer.
8. Cook uncovered for 20 minutes without stirring to develop the coveted socarrat crust.
9. Arrange 1 lb raw pink shrimp and ½ cup frozen peas evenly over the rice.
10. Cover the pan and cook for 8-10 minutes until shrimp turn opaque and pink.
11. Remove from heat and let rest for 5 minutes to allow flavors to meld.
12. Season with kosher salt and freshly ground black pepper to taste.
13. Garnish with lemon wedges before serving.
Outrageously aromatic with floral saffron notes cutting through the briny shrimp. Each forkful delivers creamy rice, tender seafood, and that signature crispy bottom layer. Serve straight from the pan with crusty bread to soak up every last bit of saffron-infused goodness.
Pink Shrimp Cocktail with Spicy Dipping Sauce
Ready to level up your appetizer game? This vibrant pink shrimp cocktail with a spicy kick is about to become your go-to party starter. Grab your freshest ingredients and let’s make magic happen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 pound large raw shrimp, peeled and deveined with tails on
– 1 cup ketchup
– 2 tablespoons prepared horseradish
– 1 tablespoon fresh lemon juice, squeezed from a bright yellow lemon
– 1 teaspoon Worcestershire sauce
– ½ teaspoon hot sauce (like Tabasco)
– ¼ teaspoon finely ground black pepper
– ¼ teaspoon smoked paprika
– 1 tablespoon chopped fresh parsley for garnish
– Ice for serving
Instructions
1. Fill a large pot with water and bring it to a rolling boil over high heat.
2. Add the 1 pound of large raw shrimp to the boiling water and cook for exactly 2–3 minutes, until they turn pink and opaque. Tip: Don’t overcook—shrimp become rubbery if boiled too long.
3. Immediately transfer the cooked shrimp to a bowl of ice water using a slotted spoon to stop the cooking process. Let them chill for 5 minutes.
4. While the shrimp cool, make the spicy dipping sauce: In a medium bowl, combine 1 cup ketchup, 2 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, ½ teaspoon hot sauce, ¼ teaspoon finely ground black pepper, and ¼ teaspoon smoked paprika.
5. Whisk the sauce ingredients together until fully blended and smooth. Tip: For a spicier kick, add an extra dash of hot sauce and taste as you go.
6. Drain the chilled shrimp from the ice water and pat them dry with paper towels to remove excess moisture.
7. Arrange the shrimp on a serving platter over a bed of ice to keep them cold and fresh.
8. Pour the spicy dipping sauce into a small bowl and place it in the center of the platter. Tip: Garnish the sauce with 1 tablespoon of chopped fresh parsley for a pop of color and freshness.
9. Serve immediately, encouraging guests to dip each shrimp into the sauce.
Just imagine the crisp, chilled shrimp paired with that tangy, smoky sauce—it’s a flavor explosion in every bite. The texture is perfectly tender with a slight snap, making it ideal for scooping up extra sauce. Try serving it in individual martini glasses for a chic twist that’ll wow your crowd.
Pink Shrimp Fried Rice with Vegetables
Grab your wok and get ready for a flavor-packed weeknight dinner that comes together in minutes. This vibrant pink shrimp fried rice with vegetables transforms simple ingredients into a restaurant-quality meal right at home. Perfect for using up leftover rice and whatever veggies you have on hand.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound large raw shrimp, peeled and deveined
– 3 cups cold cooked jasmine rice (day-old works best)
– 2 tablespoons toasted sesame oil
– 2 tablespoons rich soy sauce
– 1 tablespoon aromatic oyster sauce
– 1 teaspoon spicy sriracha
– 2 large farm-fresh eggs, lightly beaten
– 1 cup finely diced sweet yellow onion
– 1 cup crisp snap peas, trimmed
– 1 cup vibrant shredded purple cabbage
– 2 cloves fragrant garlic, minced
– 1 tablespoon freshly grated ginger
– 2 thinly sliced green onions for garnish
– 1 tablespoon neutral vegetable oil
– 1/2 teaspoon finely ground black pepper
Instructions
1. Pat 1 pound large raw shrimp completely dry with paper towels—this ensures a good sear.
2. Heat 1 tablespoon neutral vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 2 minutes.
3. Add shrimp in a single layer and cook for 1 minute per side until opaque and pink, then transfer to a clean plate.
4. Pour 2 beaten farm-fresh eggs into the hot wok and scramble for 30 seconds until softly set, then remove to the same plate as shrimp.
5. Add 1 tablespoon toasted sesame oil to the wok and sauté 1 cup finely diced sweet yellow onion for 2 minutes until translucent.
6. Stir in 2 cloves minced fragrant garlic and 1 tablespoon freshly grated ginger, cooking for 30 seconds until fragrant.
7. Add 1 cup crisp snap peas and 1 cup vibrant shredded purple cabbage, stir-frying for 2 minutes until slightly softened but still crisp.
8. Crumble 3 cups cold cooked jasmine rice into the wok, breaking up any clumps with your spatula.
9. Pour 2 tablespoons rich soy sauce, 1 tablespoon aromatic oyster sauce, and 1 teaspoon spicy sriracha directly over the rice.
10. Toss everything together for 2 minutes until rice is evenly coated and heated through.
11. Return cooked shrimp and scrambled eggs to the wok, gently folding to combine.
12. Season with 1/2 teaspoon finely ground black pepper and drizzle with remaining 1 tablespoon toasted sesame oil.
13. Remove from heat and garnish with 2 thinly sliced green onions.
Just look at that beautiful pink shrimp against the colorful vegetables! The rice has that perfect slightly chewy texture from being day-old, and the shrimp stay juicy and tender. Serve it straight from the wok with extra sriracha on the side, or pack it cold for a next-day lunch that tastes even better.
Pink Shrimp Stuffed Bell Peppers
Never settle for boring bell peppers again. Nail this vibrant, protein-packed dinner that’s as gorgeous as it is delicious. Get ready to stuff, bake, and devour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 large, firm red bell peppers, halved and seeded
– 1 lb fresh, plump pink shrimp, peeled, deveined, and chopped
– 1 cup fluffy cooked white rice
– 1/2 cup finely diced sweet yellow onion
– 2 cloves aromatic garlic, minced
– 1/2 cup rich shredded Monterey Jack cheese
– 1/4 cup creamy mayonnaise
– 1 tbsp bright lemon juice
– 1 tsp smoked paprika
– 1/2 tsp fine sea salt
– 1/4 tsp freshly cracked black pepper
– 2 tbsp extra virgin olive oil
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Arrange the 4 halved and seeded red bell peppers cut-side up on the prepared baking sheet.
3. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Add 1/2 cup finely diced sweet yellow onion and sauté for 3-4 minutes until translucent and fragrant.
5. Stir in 2 cloves minced aromatic garlic and cook for 1 minute until golden.
6. Add 1 lb chopped pink shrimp to the skillet and cook for 2-3 minutes, stirring constantly, until they turn opaque and pink.
7. Remove the skillet from heat and let the shrimp mixture cool slightly for 5 minutes.
8. In a large mixing bowl, combine the slightly cooled shrimp mixture with 1 cup fluffy cooked white rice, 1/2 cup rich shredded Monterey Jack cheese, 1/4 cup creamy mayonnaise, 1 tbsp bright lemon juice, 1 tsp smoked paprika, 1/2 tsp fine sea salt, and 1/4 tsp freshly cracked black pepper.
9. Mix all ingredients thoroughly until evenly combined.
10. Evenly divide the shrimp and rice filling among the 8 bell pepper halves, packing it in firmly.
11. Bake the stuffed peppers in the preheated oven for 20-25 minutes, until the peppers are tender and the filling is heated through.
12. Remove the baking sheet from the oven and let the peppers rest for 5 minutes before serving.
Bite into tender, sweet bell peppers giving way to a juicy, savory filling where plump shrimp and fluffy rice meld with smoky paprika and creamy cheese. The bright lemon cuts through the richness perfectly. Serve these straight from the oven with a crisp green salad or scoop any extra filling onto toasted baguette slices for an instant appetizer.
Pink Shrimp and Corn Chowder
Venture beyond basic soups with this creamy, vibrant chowder that marries sweet pink shrimp with summer corn. Grab your Dutch oven—this one-pot wonder comes together in under an hour and delivers restaurant-quality flavor with minimal effort. Trust us, your taste buds will thank you.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- 4 slices thick-cut bacon, chopped
- 1 medium yellow onion, finely diced
- 2 cloves fresh garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups fresh corn kernels (from about 3 ears)
- 1 pound large pink shrimp, peeled and deveined
- 1 cup heavy cream
- 2 tablespoons fresh chives, chopped
- 1 teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- Kosher salt, as needed
Instructions
- Place a large Dutch oven over medium heat and add the chopped thick-cut bacon.
- Cook the bacon for 5–7 minutes, stirring occasionally, until it becomes crispy and renders its fat.
- Remove the crispy bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving the bacon fat in the pot.
- Add the finely diced yellow onion to the hot bacon fat and cook for 4–5 minutes, stirring frequently, until the onion turns translucent and soft.
- Stir in the minced fresh garlic and cook for 1 minute, just until fragrant.
- Sprinkle the all-purpose flour over the onion and garlic mixture and cook for 2 minutes, stirring constantly to form a roux and eliminate the raw flour taste.
- Gradually pour in the low-sodium chicken broth while whisking continuously to prevent lumps from forming.
- Bring the mixture to a gentle boil, then reduce the heat to medium-low and let it simmer for 10 minutes to allow the flavors to meld and the broth to thicken slightly.
- Add the fresh corn kernels and simmer for another 5 minutes until the corn becomes tender.
- Gently stir in the large pink shrimp and cook for 3–4 minutes, just until the shrimp turn opaque and pink throughout.
- Pour in the heavy cream and add the smoked paprika and freshly ground black pepper, stirring to combine.
- Let the chowder simmer for 2–3 minutes more to heat through, then season with kosher salt as needed.
- Remove the pot from the heat and stir in half of the chopped fresh chives.
- Ladle the chowder into bowls and top each serving with the reserved crispy bacon and the remaining fresh chives.
Unbelievably creamy yet light, this chowder boasts a perfect balance of smoky bacon, sweet corn, and tender shrimp. The texture is luxuriously thick without feeling heavy, making it ideal for cozy nights. Serve it with crusty bread for dipping or garnish with extra chives and a sprinkle of paprika for a vibrant finish.
Pink Shrimp Alfredo with Fettuccine
You’ve been scrolling for something that feels fancy but cooks fast. This pink shrimp Alfredo with fettuccine is your weeknight hero—creamy, vibrant, and ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of dried fettuccine pasta
– 1 pound of fresh, large pink shrimp, peeled and deveined
– 4 tablespoons of unsalted European-style butter
– 4 cloves of fresh garlic, minced
– 1 cup of heavy whipping cream
– 1 cup of freshly grated Parmesan cheese
– 1/4 cup of sun-dried tomatoes in oil, drained and chopped
– 2 tablespoons of fresh Italian parsley, finely chopped
– 1 teaspoon of kosher salt
– 1/2 teaspoon of freshly cracked black pepper
– 1/4 teaspoon of crushed red pepper flakes
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried fettuccine pasta and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the fresh, large pink shrimp dry with paper towels to ensure a good sear.
4. In a large skillet, melt 2 tablespoons of unsalted European-style butter over medium-high heat until foamy.
5. Add the shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque, then transfer to a plate.
6. Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet.
7. Sauté the minced fresh garlic for 30 seconds until fragrant, being careful not to burn it.
8. Pour in the heavy whipping cream and bring to a gentle simmer, stirring constantly.
9. Gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and creamy.
10. Stir in the chopped sun-dried tomatoes, kosher salt, freshly cracked black pepper, and crushed red pepper flakes.
11. Drain the cooked fettuccine, reserving 1/2 cup of pasta water, and add the pasta directly to the skillet with the sauce.
12. Toss the pasta in the sauce, adding splashes of reserved pasta water as needed to reach a silky consistency.
13. Fold in the cooked shrimp and heat through for 1 minute.
14. Remove from heat and garnish with the finely chopped fresh Italian parsley.
Melt-in-your-mouth fettuccine clings to that velvety Alfredo sauce, while the plump shrimp add a sweet, briny pop. For a restaurant-worthy twist, serve it in warmed bowls with extra Parmesan and a sprinkle of red pepper flakes for heat.
Pink Shrimp Spring Rolls with Peanut Sauce
Hear me out: these vibrant rolls are your new go-to appetizer. They’re crisp, fresh, and dunked in a creamy peanut sauce that’s downright addictive. Perfect for when you want something light but packed with flavor.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 5 minutes
Ingredients
– 8 large rice paper wrappers
– 1 lb fresh pink shrimp, peeled and deveined
– 4 oz thin rice vermicelli noodles
– 1 cup shredded crisp romaine lettuce
– 1/2 cup julienned crunchy English cucumber
– 1/2 cup julienned sweet carrot
– 1/4 cup fresh mint leaves
– 1/4 cup fresh cilantro leaves
– 1/4 cup creamy natural peanut butter
– 2 tbsp rich soy sauce
– 1 tbsp fresh lime juice
– 1 tbsp sweet honey
– 1 tsp toasted sesame oil
– 1 small minced garlic clove
– 1/4 cup warm water
– 1 tbsp neutral vegetable oil
Instructions
1. Bring a medium pot of water to a rolling boil over high heat.
2. Add the thin rice vermicelli noodles to the boiling water.
3. Cook the noodles for exactly 3 minutes until tender but still slightly chewy.
4. Drain the noodles immediately in a colander and rinse under cold running water to stop the cooking process. (Tip: Rinsing prevents them from becoming gummy.)
5. Pat the noodles completely dry with paper towels and set aside.
6. Heat 1 tbsp neutral vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
7. Add the fresh pink shrimp to the hot skillet in a single layer.
8. Cook the shrimp for 2-3 minutes per side until they turn opaque and pink throughout.
9. Transfer the cooked shrimp to a plate and let them cool for 5 minutes.
10. Fill a large, shallow dish with warm water (about 100°F).
11. Submerge one rice paper wrapper in the warm water for 10-15 seconds until pliable but not overly soft.
12. Lay the softened wrapper flat on a clean, damp kitchen towel. (Tip: The damp towel prevents sticking.)
13. Arrange 2-3 cooked shrimp in a horizontal line across the lower third of the wrapper.
14. Top the shrimp with a small handful of the dried rice vermicelli noodles.
15. Add a pinch of shredded crisp romaine lettuce, julienned crunchy English cucumber, julienned sweet carrot, fresh mint leaves, and fresh cilantro leaves.
16. Fold the bottom edge of the wrapper tightly over the filling.
17. Fold in the left and right sides of the wrapper to enclose the ends.
18. Roll the wrapper upward firmly into a tight cylinder. Repeat steps 11-18 with the remaining wrappers and filling.
19. Combine 1/4 cup creamy natural peanut butter, 2 tbsp rich soy sauce, 1 tbsp fresh lime juice, 1 tbsp sweet honey, 1 tsp toasted sesame oil, and 1 small minced garlic clove in a small bowl.
20. Whisk in 1/4 cup warm water, 1 tbsp at a time, until the sauce reaches a smooth, drizzle-able consistency. (Tip: Warm water helps the peanut butter blend easily.)
Ready to serve? The rice paper offers a satisfying, delicate chew against the crisp vegetables and tender shrimp. That savory, slightly sweet peanut sauce clings to every bite—try drizzling it over the rolls just before eating for maximum crunch.
Pink Shrimp and Mango Salad
Escape the ordinary with a vibrant salad that’s as stunning as it is delicious. This Pink Shrimp and Mango Salad combines sweet, juicy mango with succulent shrimp for a refreshing, restaurant-worthy dish you can whip up in minutes. It’s the perfect light meal or impressive side that bursts with color and flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 pound large raw shrimp, peeled and deveined
– 2 ripe mangoes, peeled and diced into ½-inch cubes
– 4 cups crisp romaine lettuce, chopped into bite-sized pieces
– ¼ cup fresh cilantro leaves, roughly chopped
– ¼ cup fresh mint leaves, roughly chopped
– ¼ cup roasted peanuts, roughly chopped
– 3 tablespoons fresh lime juice, squeezed from juicy limes
– 2 tablespoons fish sauce
– 1 tablespoon granulated sugar
– 1 small red Thai chili, finely minced (seeds removed for less heat)
– 1 tablespoon neutral avocado oil
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
Instructions
1. Pat the raw shrimp completely dry with paper towels to ensure a good sear.
2. Season the shrimp evenly with kosher salt and freshly ground black pepper.
3. Heat a large skillet over medium-high heat and add the neutral avocado oil.
4. Once the oil shimmers, add the shrimp in a single layer without crowding the pan.
5. Cook the shrimp for 2 minutes per side, until they turn pink and opaque throughout.
6. Transfer the cooked shrimp to a plate and let them cool for 5 minutes.
7. In a small bowl, whisk together the fresh lime juice, fish sauce, granulated sugar, and finely minced red Thai chili until the sugar fully dissolves.
8. In a large serving bowl, combine the crisp romaine lettuce, diced ripe mangoes, fresh cilantro leaves, and fresh mint leaves.
9. Add the cooled shrimp to the bowl with the salad ingredients.
10. Pour the prepared dressing over the salad and toss gently to coat everything evenly.
11. Sprinkle the roughly chopped roasted peanuts over the top just before serving.
12. Serve immediately on chilled plates for maximum freshness.
Make this salad your own by adding creamy avocado slices or swapping the shrimp for grilled chicken. The crisp lettuce and herbs provide a fresh crunch, while the sweet mango and tangy dressing create a perfectly balanced bite. Enjoy it as a light lunch or pair it with grilled fish for a complete summer feast.
Pink Shrimp Dumplings with Soy Ginger Dip
Forget boring appetizers—these vibrant dumplings are your new party hero. Fresh pink shrimp gets wrapped in delicate dough, then steamed to juicy perfection. Dip them in a zesty soy-ginger sauce that’s pure umami magic.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound fresh wild-caught pink shrimp, peeled and deveined
– 1 package (about 30) round dumpling wrappers
– 2 tablespoons rich toasted sesame oil
– 3 cloves aromatic garlic, minced
– 1 tablespoon freshly grated ginger root
– 2 tablespoons finely chopped green onions
– ½ cup low-sodium soy sauce
– 1 tablespoon sweet honey
– 1 teaspoon bright rice vinegar
– ½ cup cool water for sealing
– 1 tablespoon vibrant sesame seeds for garnish
Instructions
1. Pulse the fresh pink shrimp in a food processor until finely chopped, about 10 pulses—don’t over-process into paste.
2. Mix the chopped shrimp with 1 tablespoon toasted sesame oil, half the minced garlic, half the grated ginger, and all the green onions in a medium bowl.
3. Place 1 teaspoon of the shrimp filling in the center of each dumpling wrapper.
4. Dip your finger in the cool water and moisten the edge of the wrapper.
5. Fold the wrapper in half over the filling, pressing edges firmly to seal—create pleats for a professional look.
6. Arrange dumplings on a parchment-lined baking sheet, keeping them separated to prevent sticking.
7. Bring 1 inch of water to a boil in a large pot fitted with a steamer basket.
8. Place dumplings in a single layer in the steamer, leaving space between them.
9. Cover and steam over medium-high heat for 8–10 minutes, until wrappers turn translucent and shrimp is cooked through.
10. While steaming, whisk together soy sauce, remaining sesame oil, remaining garlic, remaining ginger, honey, and rice vinegar for the dip.
11. Transfer steamed dumplings to a serving plate using tongs—they’re delicate when hot.
12. Sprinkle with vibrant sesame seeds immediately for visual appeal.
Outrageously tender shrimp bursts with garlic-ginger flavor inside those silky wrappers. The salty-sweet dip cuts through perfectly—try stacking them on a platter with extra green onions for Instagram-worthy presentation.
Pink Shrimp Pizza with Arugula and Parmesan
Whip up a vibrant twist on pizza night with this showstopping shrimp and arugula combo. Think crispy crust, juicy pink shrimp, and peppery greens—it’s a flavor explosion that’ll have everyone grabbing seconds. Perfect for a quick weeknight dinner or a weekend treat that looks straight out of a gourmet kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 pound large raw shrimp, peeled and deveined
– 1 pre-made 12-inch pizza dough ball, at room temperature
– 1/2 cup rich extra virgin olive oil, divided
– 3 cloves garlic, finely minced
– 1 cup shredded low-moisture whole milk mozzarella cheese
– 1/2 cup freshly grated Parmesan cheese
– 2 cups fresh baby arugula leaves
– 1 tablespoon fresh lemon juice
– 1/2 teaspoon finely ground black pepper
– 1/4 teaspoon crushed red pepper flakes
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
2. Pat the raw shrimp completely dry with paper towels to ensure they crisp up nicely.
3. In a small bowl, whisk together 1/4 cup of the rich extra virgin olive oil, the finely minced garlic, and the finely ground black pepper.
4. On a lightly floured surface, stretch the room-temperature pizza dough ball into a 12-inch round.
5. Brush the dough evenly with 2 tablespoons of the garlic-olive oil mixture, leaving a 1/2-inch border around the edges.
6. Sprinkle the shredded low-moisture whole milk mozzarella cheese evenly over the oiled dough.
7. Arrange the dried shrimp in a single layer on top of the cheese.
8. Drizzle the remaining garlic-olive oil mixture over the shrimp.
9. Carefully transfer the assembled pizza to the preheated pizza stone or baking sheet.
10. Bake at 475°F for 10–12 minutes, until the crust is golden brown and the shrimp turn pink and opaque.
11. While the pizza bakes, toss the fresh baby arugula leaves with the remaining 1/4 cup of rich extra virgin olive oil and the fresh lemon juice in a bowl.
12. Remove the pizza from the oven and let it cool on a wire rack for 2 minutes to set the crust.
13. Top the warm pizza evenly with the dressed arugula leaves.
14. Sprinkle the freshly grated Parmesan cheese and crushed red pepper flakes over the arugula.
15. Slice the pizza into 8 pieces with a sharp pizza cutter or knife.
Dig into a slice where the crispy, chewy crust meets tender shrimp and a bright, peppery kick from the arugula. The Parmesan adds a salty, nutty finish that ties it all together—serve it with extra lemon wedges for a zesty squeeze, or pair it with a crisp white wine to elevate your meal instantly.
Summary
Brimming with inspiration, this collection proves pink shrimp is a versatile star for any meal. Whether you’re craving something quick or fancy, there’s a dish here to delight. We’d love to hear which recipe becomes your new favorite—drop a comment below! If you enjoyed this roundup, please share it on Pinterest to help other seafood lovers discover these delicious ideas. Happy cooking!
