A bag of frozen shrimp sitting in your freezer is dinner waiting to happen. Shrimp thaw in minutes under cold water, cook in even less time, and soak up whatever flavors you throw at them, from garlicky butter to smoky Cajun spice. That kind of speed and flexibility makes shrimp one of the most useful proteins to keep on hand for busy weeknights.
This collection covers the dishes worth putting frozen shrimp to work on, from classic scampi and jambalaya to tacos, curry, and a proper old-fashioned shrimp boil. Whether you want something creamy and comforting or bright and spicy, there’s a recipe here that fits the mood.
Garlic Butter Shrimp Scampi with Linguine is the best starting point for anyone new to cooking with frozen shrimp, since it uses one pan and comes together in under 20 minutes. From there, you can branch into tacos, stir-fries, chowders, and grilled skewers depending on what you’re craving.
Quick picks:
- Best weeknight pasta: Garlic Butter Shrimp Scampi with Linguine
- Best for spice lovers: Spicy Shrimp Tacos with Avocado Crema
- Best for a crowd: Old Bay Shrimp Boil
- Best low-fuss dinner: Sheet-Pan Lemon Shrimp and Asparagus
1. Garlic Butter Shrimp Scampi with Linguine
This classic pairs tender shrimp with a buttery, garlicky sauce that clings to every strand of pasta. Thaw the shrimp fully before cooking so they sear instead of steam.
Ingredients (Serves 4; Prep: 10 min; Cook: 15 min)
- 1 lb frozen shrimp, peeled and deveined, thawed
- 12 oz linguine
- 4 tbsp butter
- 4 cloves garlic, minced
- 1/4 cup white wine
- Juice of 1 lemon
- Red pepper flakes, parsley, salt
Method: Cook pasta. Sauté garlic in butter, add shrimp, cook 2–3 minutes per side. Add wine and lemon, toss with pasta. For a creamier version, see this creamy garlic parmesan pasta recipe.
2. Spicy Shrimp Tacos with Avocado Crema
These tacos deliver bold, smoky heat with a cooling swipe of avocado crema to balance it out. The shrimp cook fast enough to have dinner ready in 20 minutes flat.
Ingredients (Serves 4; Prep: 15 min; Cook: 8 min)
- 1 lb frozen shrimp, thawed, peeled
- 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika
- 8 small corn tortillas
- 1 avocado, 1/4 cup sour cream, lime juice, cilantro
Method: Season and sear shrimp 3–4 minutes. Blend avocado, sour cream, and lime for crema. Assemble tacos. For the full version, check these zesty spicy shrimp tacos with avocado.
3. Coconut Shrimp Curry
This curry turns rich coconut milk into a fragrant, slightly sweet base for plump shrimp. Serve it over rice to soak up every drop of sauce.
Ingredients (Serves 4; Prep: 10 min; Cook: 20 min)
- 1 lb frozen shrimp, thawed
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce, 1 tsp brown sugar
- 1 bell pepper, sliced
- Cooked jasmine rice
Method: Simmer curry paste in coconut milk, add pepper, cook 5 minutes. Add shrimp, simmer until pink, about 5 minutes. For more ideas with the pantry staple, browse these coconut milk recipes.
4. Shrimp Fried Rice
Day-old rice is the secret here, since it fries up firm instead of mushy. Frozen shrimp thaw fast enough to make this a true 20-minute dinner.
Ingredients (Serves 4; Prep: 10 min; Cook: 12 min)
- 1 lb frozen shrimp, thawed
- 4 cups cold cooked rice
- 2 eggs, beaten
- 1 cup frozen peas and carrots
- 3 tbsp soy sauce, 1 tbsp sesame oil
- 2 green onions, sliced
Method: Scramble eggs, set aside. Sear shrimp, add vegetables, then rice and soy sauce. Fold in eggs. For another take, see this savory leftover rotisserie chicken fried rice.
5. Cajun Shrimp and Grits
Smoky, spicy shrimp sit on a bed of creamy, buttery grits for a dish that feels like a trip to the Louisiana coast. The sauce comes together right in the shrimp pan.
Ingredients (Serves 4; Prep: 10 min; Cook: 25 min)
- 1 lb frozen shrimp, thawed
- 2 tbsp Cajun seasoning
- 4 slices bacon, chopped
- 1 cup grits, 4 cups water or broth
- 1 cup shredded cheddar, 2 tbsp butter
Method: Cook grits with butter and cheese. Crisp bacon, cook seasoned shrimp in drippings. Spoon over grits. For more spice-forward dishes, visit our best Cajun recipes.
6. Shrimp and Broccoli Stir-Fry
This stir-fry keeps broccoli crisp-tender while the shrimp turn pink and juicy in a glossy garlic-ginger sauce. It’s a reliable way to use up a head of broccoli sitting in the fridge.
Ingredients (Serves 4; Prep: 10 min; Cook: 10 min)
- 1 lb frozen shrimp, thawed
- 4 cups broccoli florets
- 3 tbsp soy sauce, 1 tbsp cornstarch, 1 tsp ginger
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
Method: Stir-fry broccoli until crisp-tender, remove. Cook shrimp with garlic and ginger, add sauce, return broccoli. For more vegetable-forward stir-fries, see our best broccoli recipes.
7. Sheet-Pan Lemon Shrimp and Asparagus
This one-pan dinner roasts shrimp and asparagus together with lemon and olive oil for a bright, low-mess meal. Cleanup takes about two minutes.
Ingredients (Serves 4; Prep: 10 min; Cook: 12 min at 400°F)
- 1 lb frozen shrimp, thawed, peeled
- 1 bunch asparagus, trimmed
- 3 tbsp olive oil
- 2 lemons (one sliced, one juiced)
- 3 cloves garlic, minced, salt, pepper
Method: Toss shrimp and asparagus with oil, garlic, and lemon juice. Roast 10–12 minutes. Top with lemon slices. For more ideas like this, browse our best sheet pan dinners.
8. Creamy Shrimp Alfredo
This Alfredo coats fettuccine in a silky parmesan sauce studded with tender shrimp. It tastes like a restaurant splurge but comes together in half an hour.
Ingredients (Serves 4; Prep: 10 min; Cook: 20 min)
- 1 lb frozen shrimp, thawed
- 12 oz fettuccine
- 2 cups heavy cream
- 1 cup grated parmesan
- 3 tbsp butter, 3 cloves garlic, minced
Method: Cook pasta. Sear shrimp, set aside. Simmer cream and garlic in butter, whisk in parmesan, toss with pasta and shrimp. Pair it with a side from our best amazing side dishes for shrimp.
9. Crispy Shrimp Po’boys
A good po’boy needs a crackly, golden crust on the shrimp and a soft roll to hold it all together. Medium shrimp, around 41 to 50 count, fry up best for this sandwich.
Ingredients (Serves 4; Prep: 15 min; Cook: 10 min)
- 1 lb frozen medium shrimp, peeled, thawed, patted dry
- 1 cup buttermilk
- 1 cup flour, 1/2 cup cornmeal, Cajun seasoning
- 4 hoagie rolls, shredded lettuce, tomato, remoulade
- Oil for frying
Method: Soak shrimp in buttermilk, dredge in seasoned flour-cornmeal mix, fry until golden, about 3 minutes. Build sandwiches.
10. Old Bay Shrimp Boil
This boil brings corn, potatoes, sausage, and shrimp together in one spiced, briny pot, perfect for feeding a hungry group. Add the shrimp last so they don’t overcook.
Ingredients (Serves 6; Prep: 15 min; Cook: 30 min)
- 2 lbs frozen shrimp, shell-on, thawed
- 1 lb baby potatoes
- 4 ears corn, halved
- 1 lb smoked sausage, sliced
- 1/4 cup Old Bay seasoning
Method: Boil potatoes 10 minutes, add sausage and corn, cook 8 minutes, add shrimp and Old Bay, cook 3–4 minutes. Drain and serve.
11. Coconut Shrimp with Sweet Chili Sauce
Crispy coconut flakes give these shrimp a crunchy, slightly sweet shell that pairs perfectly with a tangy dipping sauce. They work as an appetizer or a main with rice.
Ingredients (Serves 4; Prep: 15 min; Cook: 10 min)
- 1 lb frozen shrimp, peeled, thawed, tails on
- 1 cup shredded coconut, 1/2 cup panko
- 1/2 cup flour, 2 eggs, beaten
- Sweet chili sauce for dipping
Method: Dredge shrimp in flour, egg, then coconut-panko mix. Fry or bake at 425°F for 12 minutes, flipping halfway.
12. Shrimp and Sausage Jambalaya
This one-pot jambalaya layers smoky sausage, spiced rice, and shrimp for a hearty, Louisiana-style dinner. Stir the shrimp in near the end so they stay tender.
Ingredients (Serves 6; Prep: 15 min; Cook: 35 min)
- 1 lb frozen shrimp, thawed
- 1 lb andouille sausage, sliced
- 1 1/2 cups rice
- 1 can (14 oz) diced tomatoes
- 3 cups chicken broth, Cajun seasoning
Method: Brown sausage, add rice, tomatoes, broth, and seasoning. Simmer 20 minutes, stir in shrimp, cook 5 more. Explore more in 26 Cajun recipes.
13. Shrimp Pad Thai
Sweet, sour, and salty all at once, this noodle dish gets its signature tang from tamarind and lime. Frozen shrimp make a quick protein swap for the traditional dish.
Ingredients (Serves 4; Prep: 15 min; Cook: 12 min)
- 1 lb frozen shrimp, thawed
- 8 oz rice noodles
- 3 tbsp fish sauce, 2 tbsp tamarind paste, 2 tbsp brown sugar
- 2 eggs, bean sprouts, crushed peanuts, lime
Method: Soak noodles. Cook shrimp, push aside, scramble eggs. Add noodles and sauce, toss with sprouts and peanuts.
14. Grilled Shrimp Skewers with Chimichurri
Smoky char from the grill pairs beautifully with a bright, herby chimichurri drizzled on top. Soak wooden skewers first so they don’t burn.
Ingredients (Serves 4; Prep: 15 min; Cook: 8 min)
- 1 lb frozen shrimp, thawed, peeled
- 1/2 cup parsley, 1/4 cup cilantro, 3 cloves garlic
- 1/3 cup olive oil, 2 tbsp red wine vinegar
Method: Thread shrimp onto skewers, grill 2–3 minutes per side. Blend herbs, garlic, oil, and vinegar for chimichurri, spoon over shrimp. See more in our best grilled shrimp recipes.
15. Shrimp and Corn Chowder
This chowder is thick, creamy, and studded with sweet corn and tender shrimp, perfect for a chilly night. A splash of smoked paprika gives it extra depth.
Ingredients (Serves 4; Prep: 10 min; Cook: 25 min)
- 1 lb frozen shrimp, thawed, chopped
- 2 cups corn kernels
- 2 potatoes, diced
- 3 cups chicken broth, 1 cup heavy cream
- 4 slices bacon, chopped
Method: Cook bacon, sauté potatoes and corn, add broth, simmer 15 minutes. Stir in cream and shrimp, cook 5 more minutes.
16. Pepper Jack Shrimp Quesadillas
Melty pepper jack cheese and spiced shrimp make these quesadillas a fast, satisfying dinner with a little kick. A crispy tortilla shell holds it all together.
Ingredients (Serves 4; Prep: 10 min; Cook: 10 min)
- 1 lb frozen shrimp, thawed, chopped
- 8 flour tortillas
- 2 cups shredded pepper jack cheese
- 1 tbsp taco seasoning, 1 tbsp butter
Method: Cook seasoned shrimp, set aside. Layer cheese and shrimp between tortillas, cook in butter until golden, about 3 minutes per side.
17. Classic Shrimp Cocktail
This chilled appetizer is all about plump, perfectly poached shrimp and a zippy horseradish cocktail sauce. It takes minutes to make and always disappears fast at a party.
Ingredients (Serves 4; Prep: 10 min; Cook: 5 min)
- 1 lb frozen large shrimp, thawed, tails on
- 1 lemon, halved
- 1/2 cup ketchup, 2 tbsp horseradish, 1 tsp lemon juice
Method: Poach shrimp in water with lemon for 2–3 minutes, then chill. Mix cocktail sauce ingredients and serve alongside.
18. Tomato-Braised Shrimp and White Beans
Creamy white beans simmer in a garlicky tomato broth until the shrimp turn tender and soak up all that flavor. A piece of crusty bread makes this meal complete.
Ingredients (Serves 4; Prep: 10 min; Cook: 20 min)
- 1 lb frozen shrimp, thawed
- 2 cans (15 oz) white beans, drained
- 1 can (14 oz) diced tomatoes
- 3 cloves garlic, 1/4 tsp red pepper flakes
- 2 tbsp olive oil
Method: Sauté garlic in oil, add tomatoes and beans, simmer 10 minutes. Add shrimp, cook until pink, about 5 minutes.
19. Shrimp Tempura with Dipping Sauce
Light, crackly batter makes this tempura shrimp irresistibly crisp without feeling heavy. Keep the batter cold for the best crunch.
Ingredients (Serves 4; Prep: 15 min; Cook: 10 min)
- 1 lb frozen shrimp, peeled, thawed, tails on
- 1 cup flour, 1 cup ice-cold sparkling water
- 1 egg
- Soy sauce, mirin, and dashi for dipping sauce
- Oil for frying
Method: Whisk batter ingredients until just combined. Dip shrimp, fry at 350°F for 2–3 minutes until golden. Serve with warmed dipping sauce.
How to Thaw and Cook Frozen Shrimp Safely
Thaw shrimp in the refrigerator overnight for the best texture, or use the cold-water method when you’re short on time. Place sealed shrimp in a bowl of cold water for 15 to 20 minutes, changing the water halfway through.
Never thaw shrimp on the counter at room temperature. That invites bacteria to grow before the shrimp even hits the pan.
Pat thawed shrimp completely dry with paper towels before cooking. Wet shrimp steam instead of sear, which leaves them pale and a little rubbery instead of golden and firm.
Cook shrimp just until they turn pink and curl into a loose “C” shape, usually 2 to 4 minutes per side depending on size. A tight “O” shape is a clear sign of overcooking, and it’s the main reason shrimp turn tough and chewy.
Use a food thermometer if you want certainty: shrimp are done at 120°F. Pull them from the heat a touch early, since they keep cooking for a few seconds after you take them off the stove.
For dishes that simmer, like curry or jambalaya, add raw shrimp during the last five minutes of cooking. For recipes using pre-cooked shrimp instead, cut the active cooking time way down and just warm them through; see our best precooked shrimp recipes for ideas built around that shortcut.
Choosing Frozen Shrimp for Different Recipes
Shrimp size matters more than most people realize, and it’s labeled by count-per-pound on the bag. A lower number means bigger shrimp: jumbo shrimp run 16 to 20 per pound, while small shrimp can be 51 to 60 per pound or more.
Medium shrimp (41 to 50 count) are the sweet spot for frying, since they cook through fast and hold a crisp coating well. That’s the size to grab for po’boys or tempura.
Jumbo and extra-large shrimp (16 to 25 count) shine in dishes where they’re the star, like shrimp cocktail or grilled skewers. Their larger size makes them easier to skewer and gives a meatier bite.
Smaller shrimp work well in dishes where they’re mixed through other ingredients, like fried rice, chowder, or pasta. They disperse evenly and don’t need much trimming.
Peeled and deveined shrimp save time on busy nights, while shell-on shrimp add extra flavor to broths and boils. For a shrimp boil, shell-on is worth the little bit of extra peeling at the table.
Check the ingredient list for added salt or preservatives like sodium tripolyphosphate, which some brands use to retain moisture. It’s not harmful, but it can make shrimp taste slightly saltier, so adjust your seasoning accordingly.
For more size and prep guidance across different meals, browse our best shrimp recipes or check 30 shrimp recipes for a wider range of options.
