Shrimp might be the best thing you can pull from the freezer on a Tuesday night. It cooks in minutes, soaks up whatever flavors you throw at it, and goes from bag to plate faster than almost any other protein in your kitchen. That speed is exactly why shrimp deserves a permanent spot in your dinner rotation.
This collection pulls together the dishes worth knowing by heart: garlicky scampi, smoky Cajun pasta, bright ceviche, and a few curries and stir-fries that bring real variety to the table. Some are fast weeknight fixes, others are a little more special for weekend company, but all of them put shrimp front and center.
Shrimp Scampi with Linguine is the pick for anyone craving a restaurant-style pasta dinner in under 30 minutes, thanks to its garlicky butter-wine sauce. From there, you’ll find smoky Southern classics, crunchy fried favorites, and fresh, citrusy plates perfect for warmer nights.
1. Shrimp Scampi with Linguine
Garlic, butter, white wine, and a squeeze of lemon turn plain shrimp into something you’d order at a restaurant. The sauce clings to linguine in a glossy, buttery coat with just enough tang to keep it from feeling heavy.
Ingredients: 1 lb large shrimp, peeled and deveined; 12 oz linguine; 5 tbsp butter; 4 cloves garlic, minced; ½ cup dry white wine; 1 lemon, juiced; ¼ tsp red pepper flakes; parsley, salt, pepper.
Method: Boil pasta. Sauté garlic in butter, add shrimp until pink, stir in wine and lemon, toss with pasta. Serves 4. Prep 10 min, cook 15 min.
2. Shrimp and Grits
Creamy stone-ground grits topped with smoky, spiced shrimp make this a Southern comfort classic worth mastering. The grits should be loose and cheesy, almost like a savory porridge under the shrimp.
Ingredients: 1 lb shrimp, peeled; 1 cup grits; 4 cups water or broth; 1 cup shredded cheddar; 4 slices bacon, chopped; 2 tbsp butter; 1 tsp smoked paprika; green onions.
Method: Cook grits in broth 20 minutes, stir in cheese and butter. Crisp bacon, cook shrimp with paprika in the drippings. Spoon shrimp over grits. Serves 4. Prep 10 min, cook 30 min.
3. Shrimp Tacos with Lime Slaw
Crisp cabbage slaw and juicy chili-lime shrimp make these tacos feel fresh instead of fried and heavy. A quick squeeze of lime right before serving wakes up every bite.
Ingredients: 1 lb shrimp, peeled; 2 cups shredded cabbage; ¼ cup mayo; 2 limes, juiced; 1 tsp chili powder; 1 tsp cumin; 8 corn tortillas; cilantro.
Method: Toss shrimp with chili powder and cumin, sear 3-4 minutes per side. Mix cabbage with mayo and half the lime juice. Fill tortillas with shrimp and slaw. Serves 4. Prep 15 min, cook 10 min. For another spin on this idea, try these zesty spicy shrimp tacos with avocado.
4. Shrimp Fried Rice
Day-old rice is the secret here, since it fries up dry and separate instead of clumping into a mush. Soy sauce, garlic, and scrambled egg round this out into a full meal in one pan.
Ingredients: 1 lb shrimp, peeled; 4 cups cold cooked rice; 2 eggs, beaten; 1 cup frozen peas and carrots; 3 tbsp soy sauce; 2 tbsp sesame oil; 3 green onions; 2 cloves garlic.
Method: Scramble eggs, set aside. Stir-fry garlic, shrimp, and vegetables, add rice, soy sauce, and eggs. Serves 4. Prep 10 min, cook 15 min. If fried rice is a regular in your house, the flavor packed vegetable fried rice recipe is worth bookmarking too.
5. Creamy Cajun Shrimp Pasta
Heavy cream mellows the heat of Cajun seasoning into a rich, peppery sauce that coats every noodle. Blackened shrimp on top give this dish a smoky edge that plain cream sauce can’t match.
Ingredients: 1 lb shrimp, peeled; 12 oz penne; 1 cup heavy cream; 2 tbsp Cajun seasoning; 3 tbsp butter; 3 cloves garlic; ½ cup grated Parmesan; parsley.
Method: Season shrimp with Cajun spice, sear until blackened. Make a cream sauce with garlic, cream, and Parmesan, toss with pasta and shrimp. Serves 4. Prep 10 min, cook 20 min. This pairs well with the technique from the creamy garlic parmesan pasta recipe if you want an even richer sauce.
6. Coconut Shrimp with Sweet Chili Sauce
Crunchy coconut flakes give fried shrimp a toasty, tropical crust that pairs perfectly with a tangy dipping sauce. The shrimp stay juicy inside while the coating turns deep golden and crisp.
Ingredients: 1 lb jumbo shrimp, peeled, tails on; 1 cup flour; 2 eggs; 1½ cups shredded coconut; ½ cup panko; oil for frying; store-bought sweet chili sauce.
Method: Dredge shrimp in flour, egg, then coconut-panko mix. Fry at 350°F for 2-3 minutes per side until golden. Serves 4. Prep 15 min, cook 15 min.
7. Shrimp Étouffée
This Louisiana stew builds deep flavor from a roux, the Cajun holy trinity, and plump shrimp simmered until tender. Serve it over rice so nothing of that rich sauce goes to waste.
Ingredients: 1 lb shrimp, peeled; ¼ cup flour; ¼ cup butter; 1 onion, 1 bell pepper, 2 celery stalks, diced; 2 cups shrimp stock; 2 tbsp Cajun seasoning; cooked rice.
Method: Make a dark roux with butter and flour, add vegetables, cook 10 minutes. Stir in stock and seasoning, simmer 20 minutes, add shrimp last 5 minutes. Serves 4. Prep 15 min, cook 35 min. For more dishes in this style, check out our best Cajun recipes.
8. Shrimp and Broccoli Stir-Fry
A glossy garlic-ginger sauce clings to crisp-tender broccoli and plump shrimp in this fast weeknight stir-fry. It comes together quicker than takeout and uses one pan.
Ingredients: 1 lb shrimp, peeled; 4 cups broccoli florets; 3 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp cornstarch; 2 cloves garlic; 1 tbsp fresh ginger; 1 tbsp sesame oil.
Method: Steam or blanch broccoli 3 minutes. Stir-fry garlic and ginger, add shrimp, then broccoli and sauce mixed with cornstarch. Cook until thickened. Serves 4. Prep 10 min, cook 10 min.
9. Coconut Shrimp Curry
Simmered in coconut milk with curry paste and a splash of lime, this curry turns shrimp into a fragrant, spoonable dinner. Serve it over jasmine rice to catch every bit of sauce.
Ingredients: 1 lb shrimp, peeled; 1 can (14 oz) coconut milk; 2 tbsp red curry paste; 1 tbsp fish sauce; 1 lime, juiced; 1 red bell pepper, sliced; basil.
Method: Sauté curry paste 1 minute, add coconut milk, simmer 5 minutes. Add pepper and shrimp, cook until shrimp is pink. Finish with lime and basil. Serves 4. Prep 10 min, cook 15 min.
10. Grilled Lemon-Herb Shrimp Skewers
Charred edges and a bright marinade of lemon, garlic, and herbs make these skewers a summer cookout staple. They need barely any marinating time, so you can pull dinner together fast.
Ingredients: 1½ lb large shrimp, peeled, tails on; ¼ cup olive oil; 2 lemons, juiced and zested; 3 cloves garlic; 1 tbsp chopped parsley; 1 tbsp oregano.
Method: Marinate shrimp 20 minutes. Thread onto skewers, grill 2-3 minutes per side over medium-high heat. Serves 4. Prep 25 min, cook 8 min. For more grilling ideas, see our best grilled shrimp recipes.
11. Shrimp Po’ Boys
A crunchy fried shrimp filling piled onto a crusty roll with shredded lettuce and a creamy remoulade is pure New Orleans comfort. The contrast between crisp shrimp and soft bread is what makes this sandwich work.
Ingredients: 1 lb shrimp, peeled; 1 cup cornmeal; 1 cup flour; 2 eggs; oil for frying; 4 French rolls; lettuce, tomato, pickles; ½ cup mayo mixed with 1 tbsp hot sauce.
Method: Dredge shrimp in flour, egg, cornmeal. Fry at 350°F for 2-3 minutes. Build sandwiches with remoulade, lettuce, and shrimp. Serves 4. Prep 15 min, cook 15 min.
12. Classic Shrimp Cocktail
Chilled, poached shrimp with a sharp horseradish cocktail sauce never go out of style for a party appetizer. The key is not overcooking the shrimp, so they stay snappy instead of rubbery.
Ingredients: 1 lb large shrimp, peeled, tails on; 1 lemon, halved; 1 bay leaf; ½ cup ketchup; 2 tbsp prepared horseradish; 1 tsp Worcestershire sauce; lemon wedges.
Method: Poach shrimp in water with lemon and bay leaf 2-3 minutes, chill. Mix ketchup, horseradish, and Worcestershire for sauce. Serves 4. Prep 10 min, cook 5 min, plus chilling.
13. Cooked Shrimp Ceviche with Lime and Cucumber
Lime juice, crisp cucumber, and diced tomato turn already-cooked shrimp into a cool, refreshing appetizer. This version skips the raw-fish marinating time since the shrimp are already cooked through.
Ingredients: 1 lb cooked shrimp, chopped; 3 limes, juiced; 1 cucumber, diced; 1 tomato, diced; ¼ red onion, diced; 1 jalapeño, minced; cilantro; tortilla chips.
Method: Combine all ingredients, toss with lime juice, chill 30 minutes before serving. Serves 4. Prep 15 min, plus chilling. This is a great way to use shrimp from the 21 delicious pre cooked shrimp recipes you need to try collection.
14. Shrimp Pad Thai
Tangy tamarind sauce, chewy rice noodles, and crisp bean sprouts make this takeout favorite easy to recreate at home. Crushed peanuts on top add the crunch that makes pad Thai so addictive.
Ingredients: 1 lb shrimp, peeled; 8 oz rice noodles; 3 tbsp tamarind paste; 2 tbsp fish sauce; 2 tbsp brown sugar; 2 eggs; bean sprouts; crushed peanuts; lime wedges.
Method: Soak noodles, stir-fry shrimp and egg, add noodles and sauce, toss with sprouts. Top with peanuts. Serves 4. Prep 15 min, cook 15 min.
15. Lemon Shrimp Risotto with Peas
Slow-stirred Arborio rice turns silky and rich, with lemon zest and sweet peas brightening every spoonful. Plump shrimp stirred in near the end keep their tender bite against the creamy rice.
Ingredients: 1 lb shrimp, peeled; 1½ cups Arborio rice; 4 cups warm broth; 1 cup peas; 1 lemon, zested and juiced; ½ cup Parmesan; 1 onion, diced; white wine.
Method: Sauté onion, toast rice, add broth gradually while stirring 20 minutes. Stir in peas, lemon, Parmesan, and cooked shrimp. Serves 4. Prep 10 min, cook 30 min.
16. Shrimp Boil with Corn and Potatoes
A big pot of Old Bay-spiced water turns shrimp, corn, and potatoes into a communal, hands-on feast. Dump it all onto a newspaper-lined table and let everyone dig in.
Ingredients: 2 lb shrimp, shell on; 1 lb baby potatoes; 4 ears corn, halved; 1 lb andouille sausage, sliced; ¼ cup Old Bay seasoning; 2 lemons, halved.
Method: Boil potatoes 10 minutes with Old Bay and lemon, add sausage and corn, cook 10 minutes, add shrimp last 3-4 minutes. Serves 6. Prep 15 min, cook 25 min. Round out the meal with ideas from 15 amazing side dishes for shrimp.
17. Hunan Shrimp with Vegetables
Bold, spicy Hunan sauce coats juicy shrimp and crisp vegetables in a dish that beats delivery any night. Dried chilies and garlic give it real heat without drowning out the shrimp.
Ingredients: 1 lb shrimp, peeled; 2 cups mixed vegetables (bell pepper, snap peas, carrots); 3 tbsp soy sauce; 2 tbsp chili garlic sauce; 1 tbsp rice vinegar; 1 tbsp cornstarch; dried red chilies.
Method: Stir-fry chilies and garlic, add shrimp and vegetables, toss with sauce until glossy. Serves 4. Prep 15 min, cook 10 min.
18. Shrimp Salad with Avocado and Citrus
Juicy orange segments, creamy avocado, and chilled shrimp make a salad that tastes like sunshine on a plate. A light citrus vinaigrette ties everything together without masking the shrimp’s sweetness.
Ingredients: 1 lb cooked shrimp; 2 avocados, sliced; 1 orange and 1 grapefruit, segmented; mixed greens; 2 tbsp olive oil; 1 tbsp citrus juice; salt, pepper.
Method: Arrange greens, shrimp, avocado, and citrus. Whisk oil and juice for dressing, drizzle over top. Serves 4. Prep 15 min, no cook time.
19. Baked Shrimp with Tomatoes and Feta
Juicy shrimp bake in a garlicky tomato sauce topped with salty, melting feta for a Greek-inspired dinner. Serve it with crusty bread to mop up every bit of the sauce.
Ingredients: 1 lb shrimp, peeled; 1 can (28 oz) crushed tomatoes; 1 cup crumbled feta; 3 cloves garlic; 2 tbsp olive oil; 1 tsp oregano; fresh basil; crusty bread.
Method: Simmer tomatoes, garlic, and oregano 10 minutes, add shrimp and feta, bake at 400°F for 10 minutes. Serves 4. Prep 10 min, cook 25 min.
How to Choose Shrimp Size and Buy Fresh or Frozen
Shrimp size is labeled by a count-per-pound number, and smaller numbers mean bigger shrimp. “16/20” means 16 to 20 shrimp per pound, which is a good size for skewers and scampi, while “41/50” is better suited to fried rice or pasta where shrimp are more of a supporting player.
Frozen shrimp is a smart default, even for weeknight cooking. Most shrimp sold as “fresh” at the counter was previously frozen and thawed, so buying it still frozen and thawing it yourself at home usually means better quality and a lower price.
Look for shrimp labeled wild-caught or farm-raised depending on preference, and check the bag for added preservatives like sodium tripolyphosphate if you want to avoid that spongy texture some treated shrimp get. A quick rinse and pat dry before cooking helps any shrimp sear better.
| Recipe | Best Shrimp Size | Shell On/Off | Cook Method | Prep Time |
|---|---|---|---|---|
| Shrimp Scampi | 16/20 | Off | Sauté | 10 min |
| Shrimp and Grits | 21/25 | Off | Sauté | 10 min |
| Shrimp Tacos | 21/25 | Off | Sear | 15 min |
| Shrimp Fried Rice | 41/50 | Off | Stir-fry | 10 min |
| Cajun Shrimp Pasta | 16/20 | Off | Sauté | 10 min |
| Coconut Shrimp | 16/20 | Tail on | Fry | 15 min |
| Shrimp Étouffée | 21/25 | Off | Simmer | 15 min |
| Shrimp Broccoli Stir-Fry | 31/35 | Off | Stir-fry | 10 min |
| Coconut Shrimp Curry | 21/25 | Off | Simmer | 10 min |
| Grilled Skewers | 16/20 | Tail on | Grill | 25 min |
| Shrimp Po’ Boys | 31/35 | Off | Fry | 15 min |
| Shrimp Cocktail | 16/20 | Tail on | Poach | 10 min |
| Ceviche | 41/50 | Off | None (cooked) | 15 min |
| Pad Thai | 31/35 | Off | Stir-fry | 15 min |
| Shrimp Risotto | 21/25 | Off | Simmer | 10 min |
| Shrimp Boil | 16/20 | Shell on | Boil | 15 min |
| Hunan Shrimp | 31/35 | Off | Stir-fry | 15 min |
| Shrimp Salad | 41/50 | Off | None (cooked) | 15 min |
| Baked Shrimp Feta | 21/25 | Off | Bake | 10 min |
For more inspiration built around frozen bags from the store, 15 frozen shrimp recipes and our best frozen shrimp recipes are worth a look, and our best precooked shrimp recipes covers shortcuts for salads and ceviche.
How to Keep Shrimp Tender and Juicy
The biggest mistake home cooks make with shrimp is leaving them on the heat too long. Shrimp cook fast, usually in 2 to 4 minutes per side depending on size, and go from tender to rubbery in the time it takes to answer a text.
Watch for the color and shape instead of relying only on a timer. Shrimp turn from gray and translucent to pink and opaque, and they curl into a loose “C” shape when done. A tight “O” shape is a sign they’ve gone too far.
Patting shrimp dry before cooking helps them sear instead of steam, which matters for scampi, stir-fries, and anything where you want a little color on the outside. Salting shrimp 15 minutes before cooking, then rinsing, firms up the texture a bit like a quick brine.
For soups, curries, and stews, add shrimp in the last few minutes of cooking rather than at the start. This keeps them from turning tough while the rest of the dish simmers. For a deeper dive into pairing shrimp with other seafood dishes, browse our best seafood recipes, and for even more shrimp-forward ideas, our best shrimp recipes and 30 shrimp recipes have plenty to explore.
