18 Delicious Shrimp Recipes Perfectly Spiced

If you’re a seafood lover, shrimp is likely a staple in your kitchen. Versatile, quick-cooking, and packed with flavor, shrimp can be the star of countless dishes—from creamy pastas to zesty tacos. Whether you’re craving something spicy, citrusy, or rich and comforting, we’ve rounded up 18 mouthwatering shrimp recipes that are sure to impress. Try the bold Spicy Cajun Shrimp Pasta for a kick of heat, or indulge in the creamy decadence of Shrimp Alfredo. For a lighter option, the Thai Shrimp Salad offers a refreshing crunch, while Shrimp and Grits delivers Southern comfort at its finest. No matter your taste, these perfectly spiced shrimp dishes will make any meal unforgettable.

Garlic Butter Shrimp Scampi

Dive into this Garlic Butter Shrimp Scampi that’s so easy, you’ll wonder why you ever ordered takeout. It’s garlicky, buttery, and ready in less time than it takes to decide what to watch on Netflix tonight.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 cup dry white wine
• 1 tbsp lemon juice
• 1/4 tsp red pepper flakes
• Salt, to taste
• 2 tbsp fresh parsley, chopped
• 8 oz linguine pasta

Instructions

1. Boil the pasta: Cook linguine according to package instructions until al dente, then drain and set aside.
2. Sauté the garlic: In a large skillet over medium heat, melt butter and sauté garlic until fragrant, about 1 minute.
3. Add the shrimp: Increase heat to medium-high, add shrimp, and cook until pink, about 2 minutes per side.
4. Deglaze with wine: Pour in white wine and lemon juice, scraping up any browned bits from the bottom of the pan.
5. Season and finish: Stir in red pepper flakes and salt, then toss in the cooked linguine and parsley until everything is well coated.

The shrimp should be juicy and plump, with the pasta soaking up all that garlicky, buttery sauce. Serve it with a crusty piece of bread to mop up the extra goodness, or go fancy with a side of roasted asparagus.

Spicy Cajun Shrimp Pasta

Craving something that packs a punch and satisfies your pasta cravings? Let me introduce you to this Spicy Cajun Shrimp Pasta that’s gonna blow your socks off with its bold flavors and creamy texture. Perfect for those nights when you want to spice things up a bit!

Ingredients

• 8 oz fettuccine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp Cajun seasoning
• 1/2 tsp red pepper flakes
• 1 tbsp lemon juice
• Salt to taste
• Fresh parsley, chopped for garnish

Instructions

1. Boil the pasta: Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. Season the shrimp: In a bowl, toss the shrimp with 1 tbsp of Cajun seasoning until evenly coated.
3. Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
4. Sauté garlic: In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
5. Make the sauce: Pour in the heavy cream, remaining Cajun seasoning, red pepper flakes, and lemon juice. Stir well and bring to a simmer.
6. Combine everything: Add the cooked pasta and shrimp to the skillet. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
7. Finish with cheese: Sprinkle Parmesan cheese over the pasta and stir until the cheese is melted and the sauce is creamy.
8. Garnish and serve: Top with chopped parsley and serve immediately for the best flavor and texture.

This dish is a creamy, spicy dream with the perfect amount of kick from the Cajun seasoning and red pepper flakes. The shrimp are juicy and tender, while the pasta is coated in a rich, flavorful sauce that’s just begging to be twirled around your fork. Try serving it with a side of garlic bread to soak up every last bit of that delicious sauce!

Lemon Herb Grilled Shrimp

Now, let me tell you about this Lemon Herb Grilled Shrimp that’s about to become your go-to summer dish. It’s zesty, herby, and cooks up in a flash, making it perfect for those nights when you want something delicious without spending hours in the kitchen.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional for heat)

Instructions

1. Prep the shrimp: In a large bowl, combine the shrimp with olive oil, garlic, lemon zest, lemon juice, oregano, thyme, salt, black pepper, and red pepper flakes. Toss to coat evenly and let marinate for 15 minutes at room temperature.
2. Heat the grill: Preheat your grill to medium-high heat (about 375°F to 400°F) and lightly oil the grates to prevent sticking.
3. Grill the shrimp: Place the shrimp on the grill and cook for 2-3 minutes per side, or until they turn pink and opaque. Avoid overcooking to keep them juicy.
4. Serve immediately: Transfer the grilled shrimp to a serving platter. They’re best enjoyed hot off the grill with a squeeze of fresh lemon juice on top.

The shrimp come out perfectly tender with a smoky char, and the lemon herb marinade gives them a bright, flavorful punch. Try serving them over a bed of greens or alongside grilled veggies for a complete meal that screams summer.

Coconut Curry Shrimp

Hey there! Let’s dive into making this Coconut Curry Shrimp that’s gonna knock your socks off with its creamy, spicy, and utterly delicious flavors. Perfect for when you’re craving something exotic but don’t wanna spend all day in the kitchen.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 can (13.5 oz) coconut milk
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 cup fresh basil leaves
• 1 lime, juiced
• Salt to taste

Instructions

1. Prep the shrimp: Rinse the shrimp under cold water and pat them dry with paper towels. This helps them sear better.
2. Sauté aromatics: Heat olive oil in a large pan over medium heat. Add onion, garlic, and ginger, sautéing until soft and fragrant, about 3 minutes.
3. Add curry paste: Stir in the red curry paste and cook for another minute to release its flavors.
4. Pour in coconut milk: Add the coconut milk, fish sauce, and brown sugar, stirring to combine. Bring to a gentle simmer.
5. Cook the shrimp: Add the shrimp and red bell pepper to the pan. Cook until the shrimp are pink and opaque, about 4-5 minutes.
6. Finish with basil and lime: Remove from heat and stir in the basil leaves and lime juice. Taste and adjust salt if needed.

The shrimp should be tender and juicy, swimming in a rich, aromatic sauce that’s just the right balance of sweet, spicy, and tangy. Serve it over steamed rice or with crusty bread to soak up all that goodness.

Shrimp Tacos with Avocado Salsa

Now, let’s dive into making some killer Shrimp Tacos with Avocado Salsa that’ll have your taste buds doing a happy dance. Perfect for those nights when you’re craving something fresh, zesty, and downright delicious without spending hours in the kitchen.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 8 small corn tortillas
• 1 avocado, diced
• 1/2 cup diced tomato
• 1/4 cup finely chopped red onion
• 2 tbsp fresh lime juice
• 2 tbsp chopped cilantro
• 1/4 tsp salt

Instructions

1. Marinate the shrimp: In a bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, and salt until evenly coated. Let it sit for 10 minutes to soak up all those flavors.
2. Cook the shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until they’re pink and opaque. Tip: Don’t overcrowd the pan to get a nice sear.
3. Warm the tortillas: While the shrimp cooks, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until they’re soft and pliable. Tip: Keep them wrapped in a towel to stay warm.
4. Make the salsa: In a medium bowl, gently mix the avocado, tomato, red onion, lime juice, cilantro, and salt. Tip: Add the avocado last to keep it from getting too mushy.
5. Assemble the tacos: Divide the shrimp among the tortillas and top with a generous spoonful of avocado salsa. Serve immediately for the best texture and flavor.

The shrimp are juicy and packed with spice, while the avocado salsa adds a creamy, tangy contrast that’s just irresistible. Try serving these tacos with an extra squeeze of lime and a cold beer for the ultimate weeknight feast.

Honey Garlic Shrimp Stir-Fry

Vibrant and bursting with flavor, this Honey Garlic Shrimp Stir-Fry is your ticket to a quick, delicious dinner that’ll have everyone asking for seconds. It’s the perfect blend of sweet and savory, with a kick of garlic that’s not too overpowering, just right for those weeknight dinners when you’re craving something special but don’t want to spend hours in the kitchen.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp honey
• 4 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes
• 1 tbsp lemon juice
• 1/4 cup green onions, chopped
• 1 tbsp sesame seeds

Instructions

1. Prep the shrimp: Pat the shrimp dry with paper towels to ensure they get a nice sear.
2. Make the sauce: In a small bowl, whisk together honey, minced garlic, soy sauce, and lemon juice until well combined.
3. Heat the pan: Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Cook the shrimp: Add the shrimp to the skillet in a single layer. Cook for 2 minutes on one side, then flip and cook for another 1-2 minutes until pink and opaque.
5. Add the sauce: Pour the honey garlic sauce over the shrimp, stirring to coat evenly. Sprinkle with red pepper flakes for a bit of heat.
6. Finish and serve: Cook for another minute until the sauce thickens slightly. Garnish with green onions and sesame seeds before serving.

The shrimp come out perfectly tender with a glossy, sticky sauce that’s irresistibly good. Serve it over a bed of fluffy rice or with some crisp veggies to soak up all that deliciousness. Trust me, it’s a game-changer.

Creamy Shrimp Alfredo

Alright, let’s dive into making this dreamy Creamy Shrimp Alfredo that’s gonna make your taste buds do a happy dance. It’s the kind of dish that looks fancy but is secretly easy to whip up, perfect for those nights when you’re craving something indulgent without the fuss.

Ingredients

• 8 oz fettuccine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional for a little kick)
• 2 tbsp unsalted butter
• Fresh parsley, chopped for garnish

Instructions

1. Boil the pasta: Cook the fettuccine according to package instructions until al dente, then drain and set aside.
2. Sauté the shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
3. Make the sauce: In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, stirring constantly to combine.
4. Cheese it up: Gradually whisk in Parmesan cheese until the sauce is smooth. Season with salt, black pepper, and red pepper flakes if using.
5. Combine everything: Add the cooked pasta and shrimp back to the skillet, tossing gently to coat in the sauce. Cook for an additional 2 minutes to heat through.
6. Garnish and serve: Sprinkle with fresh parsley and serve immediately for the creamiest, most flavorful experience.

This Creamy Shrimp Alfredo is luxuriously smooth with a perfect balance of garlicky, cheesy goodness and succulent shrimp. Try serving it with a side of garlic bread to soak up every last bit of that delicious sauce.

Shrimp and Grits

Guess what’s about to become your new favorite comfort food? Shrimp and grits, y’all—creamy, cheesy grits topped with juicy shrimp cooked in a smoky, spicy sauce. It’s like a hug in a bowl, and I’m here to walk you through making it like a pro.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp salt
• 2 tbsp unsalted butter
• 1 cup shredded sharp cheddar cheese
• 1 lb medium shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 2 tbsp lemon juice
• 2 green onions, sliced

Instructions

1. Boil the grits: In a medium saucepan, bring 4 cups of water to a boil. Stir in 1 cup of grits and 1 tsp salt. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent sticking.
2. Cheese it up: Remove the grits from heat. Stir in 2 tbsp butter and 1 cup cheddar cheese until melted and creamy. Cover to keep warm.
3. Season the shrimp: In a bowl, toss the shrimp with 1 tsp smoked paprika and 1/2 tsp cayenne pepper until evenly coated.
4. Cook the shrimp: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side, until pink and opaque. Remove shrimp and set aside.
5. Make the sauce: In the same skillet, add 2 cloves minced garlic and cook for 30 seconds until fragrant. Pour in 1/2 cup chicken broth and 2 tbsp lemon juice, scraping up any browned bits. Simmer for 2 minutes until slightly reduced.
6. Combine and serve: Return the shrimp to the skillet, tossing to coat in the sauce. Serve the shrimp and sauce over the cheesy grits, garnished with sliced green onions.

The grits are luxuriously creamy with a sharp cheddar kick, while the shrimp bring a smoky, spicy contrast that’s downright addictive. Try serving it with a side of crispy bacon for an extra indulgent twist.

Thai Shrimp Salad

Zesty and fresh, this Thai Shrimp Salad is your ticket to a flavor-packed meal that’s as easy to make as it is delicious. Let’s dive right into making this vibrant dish that’s perfect for those days when you want something light yet satisfying.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 1/4 cup mint leaves, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp fish sauce
• 1 tsp honey
• 1 garlic clove, minced
• 1/2 tsp red pepper flakes

Instructions

1. Prep the shrimp: Rinse the shrimp under cold water and pat dry with paper towels.
2. Cook the shrimp: Heat olive oil in a pan over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque.
3. Mix the dressing: In a small bowl, whisk together lime juice, fish sauce, honey, minced garlic, and red pepper flakes until well combined.
4. Combine the salad: In a large bowl, toss mixed greens, cherry tomatoes, cucumber, red onion, cilantro, and mint leaves.
5. Add the shrimp: Gently fold the cooked shrimp into the salad mixture.
6. Dress the salad: Drizzle the dressing over the salad and toss lightly to coat everything evenly.

The crunch of the fresh veggies paired with the succulent shrimp and the tangy, slightly spicy dressing makes every bite a delight. Serve it in a hollowed-out pineapple for an extra fun presentation at your next summer gathering.

Shrimp Fried Rice

So, you’re staring at that leftover rice in your fridge, and you’re thinking, ‘What magic can I whip up with this?’ Well, my friend, let me introduce you to the wonders of Shrimp Fried Rice – it’s like giving your leftovers a first-class ticket to Flavor Town.

Ingredients

• 2 cups cooked white rice, day-old and chilled
• 1/2 lb medium shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 2 eggs, lightly beaten
• 1/2 cup frozen peas and carrots, thawed
• 2 green onions, thinly sliced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 1/4 tsp ground ginger

Instructions

1. Prep shrimp: Pat the shrimp dry with paper towels to ensure they get a nice sear.
2. Heat pan: In a large skillet or wok, heat 1 tbsp vegetable oil over medium-high heat until shimmering.
3. Cook shrimp: Add the shrimp and cook for 2 minutes per side until pink and opaque. Remove and set aside.
4. Scramble eggs: In the same pan, add a bit more oil if needed, pour in the eggs, and scramble until just set. Remove and set aside with the shrimp.
5. Stir-fry veggies: Add the remaining oil to the pan, toss in the peas and carrots, and stir-fry for 2 minutes until heated through.
6. Combine rice: Add the rice to the pan, breaking up any clumps. Stir-fry for 3 minutes until the rice is hot.
7. Season: Sprinkle the garlic powder and ginger over the rice, then drizzle with soy sauce and sesame oil. Toss everything to combine.
8. Final mix: Return the shrimp and eggs to the pan, add the green onions, and give it all a good stir to heat through for about 1 minute.

And just like that, you’ve got a bowl of Shrimp Fried Rice that’s bursting with texture – think fluffy rice, juicy shrimp, and little pops of sweetness from the peas. Serve it up with a sprinkle of extra green onions on top for that Instagram-worthy finish, or heck, eat it straight from the pan – no judgment here.

Shrimp Po’ Boy Sandwich

Folks, if you’re craving something that’s a little crispy, a little spicy, and a whole lot of delicious, you’ve gotta try this Shrimp Po’ Boy Sandwich. It’s like Mardi Gras in your mouth, minus the beads and with way more flavor.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tbsp Cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• Vegetable oil, for frying
• 4 French bread rolls, split
• 1/2 cup mayonnaise
• 1 tbsp hot sauce
• 1 cup shredded lettuce
• 1 large tomato, sliced
• 1/2 cup pickles, sliced

Instructions

1. Soak for tenderness: In a bowl, combine shrimp and buttermilk. Let sit for 15 minutes to tenderize.
2. Mix dry ingredients: In another bowl, whisk together flour, cornmeal, Cajun seasoning, salt, and pepper.
3. Dredge for coating: Remove shrimp from buttermilk, shake off excess, and dredge in the flour mixture until fully coated.
4. Fry to perfection: Heat 2 inches of vegetable oil in a deep skillet to 375°F. Fry shrimp in batches for 2-3 minutes until golden brown. Drain on paper towels.
5. Prepare the sauce: Mix mayonnaise and hot sauce in a small bowl.
6. Assemble with love: Spread the sauce on both sides of the rolls. Layer with lettuce, tomato, pickles, and fried shrimp.

This sandwich is a textural dream – crispy shrimp, soft bread, and crunchy veggies all in one bite. Serve it with extra hot sauce on the side for those who like it fiery, or pair it with a cold beer to really bring out the Cajun flavors.

Shrimp Ceviche

Think about the last time you had something so fresh and zesty it made your taste buds do a little happy dance. That’s exactly what this shrimp ceviche is all about—a perfect mix of tangy, spicy, and downright refreshing flavors that’ll have you coming back for more.

Ingredients

• 1 lb raw shrimp, peeled and deveined
• 1 cup fresh lime juice (about 8-10 limes)
• 1/2 cup fresh lemon juice (about 3-4 lemons)
• 1 medium red onion, finely diced
• 1 large tomato, seeded and diced
• 1 jalapeño, seeded and finely chopped
• 1/2 cup cilantro, chopped
• 1 avocado, diced
• 1 tsp salt
• 1/2 tsp black pepper
• Tortilla chips, for serving

Instructions

1. Prep the shrimp: Bring a medium pot of water to a boil. Add the shrimp and cook for exactly 2 minutes until pink and opaque. Immediately transfer to an ice bath to stop the cooking process. Drain and chop into bite-sized pieces.
2. Marinate the shrimp: In a large bowl, combine the chopped shrimp, lime juice, and lemon juice. Cover and refrigerate for 30 minutes to 1 hour, stirring occasionally, until the shrimp is fully ‘cooked’ by the acidity.
3. Add the veggies: To the marinated shrimp, add the red onion, tomato, jalapeño, and cilantro. Gently toss to combine. Season with salt and black pepper.
4. Fold in the avocado: Just before serving, add the diced avocado and gently mix to avoid mashing it.
5. Serve immediately: Enjoy the ceviche with tortilla chips for a crunchy contrast to the tender shrimp and creamy avocado.

The texture is a delightful mix of tender shrimp and crisp veggies, with the avocado adding a creamy richness. Serve it in a hollowed-out pineapple for a fun, tropical twist that’ll impress your guests.

Shrimp and Corn Chowder

So, you’re staring at your fridge, wondering what to do with that bag of shrimp and some corn, huh? Let me tell you, turning them into a creamy, dreamy Shrimp and Corn Chowder is the answer to your dinner dilemmas.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups corn kernels (fresh or frozen)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 3 cups chicken broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Sauté the veggies: In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Make the roux: Melt butter in the pot, then whisk in flour until smooth. Cook for 1 minute to remove the raw flour taste.
3. Add liquids: Slowly pour in chicken broth, stirring constantly to avoid lumps. Bring to a simmer.
4. Incorporate corn and spices: Add corn, smoked paprika, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
5. Blend for creaminess: Use an immersion blender to partially blend the soup, leaving some chunks for texture. Tip: No immersion blender? Carefully blend half the soup in a regular blender and return it to the pot.
6. Add shrimp and cream: Stir in shrimp and heavy cream. Cook until shrimp are pink and opaque, about 5 minutes. Tip: Don’t overcook the shrimp, or they’ll turn rubbery.
7. Final touch: Taste and adjust seasoning if needed. Serve hot. Tip: Garnish with fresh parsley or a squeeze of lemon for a bright finish.

This chowder is the perfect balance of creamy and chunky, with the sweetness of corn and the slight smokiness from the paprika. Serve it with crusty bread for dipping, or go all out with a side of crispy bacon bits on top for that extra crunch.

Shrimp Tempura

Today’s the day we tackle Shrimp Tempura, and trust me, it’s easier than you think to get that crispy, golden magic happening in your own kitchen. Let’s dive right in, and before you know it, you’ll be dipping those beauties into sauce like a pro.

Ingredients

• 1 pound large shrimp, peeled and deveined with tails on
• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 teaspoon baking powder
• 1 egg, cold
• 1 cup ice-cold water
• Vegetable oil, for frying (enough to fill a pot to 2 inches deep)
• 1/2 teaspoon salt

Instructions

1. Prep the shrimp: Pat the shrimp dry with paper towels to ensure the batter sticks better.
2. Mix dry ingredients: In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.
3. Add wet ingredients: Make a well in the center of the dry ingredients, add the egg and cold water, and gently mix until just combined. Lumps are okay; overmixing makes the batter heavy.
4. Heat the oil: In a deep pot, heat the vegetable oil to 350°F over medium-high heat. Use a thermometer to keep it precise.
5. Dip and fry: Holding the shrimp by the tail, dip each into the batter, let excess drip off, then carefully lower into the hot oil. Fry in batches to avoid crowding, about 2-3 minutes per side until golden and crispy.
6. Drain and serve: Transfer the tempura to a wire rack or paper towel-lined plate to drain any excess oil. Serve immediately for the best crunch.

The shrimp tempura comes out impossibly light and crispy, with the shrimp inside staying juicy and tender. Try serving them with a side of tangy dipping sauce or over a bowl of steaming rice for a simple yet impressive meal.

Shrimp Stuffed Avocados

Craving something fresh, fancy, but honestly, kind of lazy to make? Shrimp Stuffed Avocados are your go-to. They’re like the little black dress of appetizers—simple, elegant, and always a hit. Plus, they’re basically a salad in a bowl, so you can totally call this health food.

Ingredients

• 2 large avocados, halved and pitted
• 1/2 lb cooked shrimp, chopped
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 1/2 tsp chili powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp cilantro, finely chopped
• 1/4 cup red onion, finely diced

Instructions

1. Prep the avocados: Carefully halve the avocados and remove the pits. Scoop out a little flesh to make more room for the filling, but leave enough so they hold their shape.
2. Mix the filling: In a bowl, combine the chopped shrimp, mayonnaise, lime juice, chili powder, salt, black pepper, cilantro, and red onion. Mix until everything is evenly coated.
3. Stuff the avocados: Spoon the shrimp mixture into the avocado halves, dividing it evenly among them. Press down lightly to pack the filling in.
4. Chill for flavor: Pop them in the fridge for at least 15 minutes to let the flavors meld together. This step is a game-changer for taste.
5. Serve with love: Take them out, maybe add a sprinkle of extra cilantro for color, and serve immediately. They’re best enjoyed cold.

The creamy avocado with the tangy, spicy shrimp filling is a match made in heaven. Try serving these on a bed of mixed greens for an extra fancy touch, or just eat them straight up—no judgment here.

Shrimp Kebabs with Mango Salsa

Brace yourselves for a flavor explosion that’s as fun to make as it is to eat! These Shrimp Kebabs with Mango Salsa are the perfect blend of sweet, spicy, and smoky, guaranteed to be the star of your next BBQ or weeknight dinner.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp honey

Instructions

1. Marinate the shrimp: In a bowl, mix shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper. Let it sit for 15 minutes to absorb all those flavors.
2. Prep the salsa: While the shrimp marinates, combine diced mango, red onion, jalapeño, cilantro, lime juice, and honey in another bowl. Stir well and set aside for the flavors to meld.
3. Skewer the shrimp: Thread the marinated shrimp onto skewers. If using wooden skewers, soak them in water for 30 minutes first to prevent burning.
4. Grill to perfection: Heat your grill to medium-high (about 375°F). Grill the shrimp kebabs for 2-3 minutes per side, until they’re pink and slightly charred. Don’t overcook, or they’ll turn rubbery!
5. Serve immediately: Plate the kebabs with a generous scoop of mango salsa on top or on the side. The contrast of the hot, smoky shrimp with the cool, sweet salsa is unreal.

The shrimp are juicy with a hint of smokiness, while the mango salsa adds a refreshing crunch and a burst of tropical flavor. Try serving these kebabs over a bed of cilantro lime rice for a complete meal that’ll transport you straight to the beach.

Shrimp Etouffee

Zesty and full of flavor, this Shrimp Etouffee is your ticket to a quick, satisfying meal that feels like a hug from the inside. Let’s dive into making this Louisiana classic that’s as fun to say as it is to eat.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 cup onion, finely chopped
• 1/2 cup green bell pepper, finely chopped
• 1/2 cup celery, finely chopped
• 3 cloves garlic, minced
• 2 cups chicken stock
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 tbsp Cajun seasoning
• 1 tsp hot sauce
• 1/4 cup green onions, sliced
• 2 tbsp fresh parsley, chopped
• Cooked white rice, for serving

Instructions

1. Melt butter: In a large skillet over medium heat, melt the butter until it’s fully liquid and just starting to bubble.
2. Make roux: Whisk in the flour and cook, stirring constantly, until the mixture turns a light brown color, about 5-7 minutes. This is your roux, the base of your etouffee, so don’t rush it.
3. Cook veggies: Add the onion, bell pepper, celery, and garlic to the roux. Cook until the vegetables are soft, about 5 minutes, stirring occasionally.
4. Add liquids: Slowly pour in the chicken stock and diced tomatoes, stirring to combine. Bring to a simmer.
5. Season: Stir in the Cajun seasoning and hot sauce. Let the mixture simmer for about 10 minutes to thicken slightly and meld the flavors.
6. Add shrimp: Gently fold in the shrimp and cook until they’re pink and opaque, about 3-4 minutes. Be careful not to overcook them, or they’ll get rubbery.
7. Garnish: Sprinkle with green onions and parsley right before serving.

Serve this luscious etouffee over a bed of fluffy white rice, and watch as the rich, spicy sauce clings to every grain. The shrimp are tender, the sauce is velvety, and the flavors are bold enough to stand up to the best of them. Perfect for when you’re craving something with a little kick and a lot of love.

Shrimp and Spinach Quiche

Venturing into the world of quiches can feel a bit fancy, but trust me, this Shrimp and Spinach Quiche is as easy as pie—literally. It’s the perfect dish to impress at brunch or to treat yourself to a luxurious breakfast that’s packed with flavor and oh-so-simple to make.

Ingredients

• 1 pre-made pie crust (because we’re keeping it easy)
• 1 cup heavy cream (for that rich, velvety texture)
• 3 large eggs (the backbone of any good quiche)
• 1/2 tsp salt (to bring out all the flavors)
• 1/4 tsp black pepper (for a little kick)
• 1/4 tsp nutmeg (a secret weapon for depth)
• 1 tbsp olive oil (for sautéing)
• 1 cup fresh spinach, roughly chopped (for a pop of color and nutrients)
• 1/2 lb shrimp, peeled and deveined (the star of the show)
• 1/2 cup shredded Gruyère cheese (because cheese makes everything better)

Instructions

1. Preheat oven: Crank your oven to 375°F to get it ready for baking magic.
2. Prep pie crust: Unroll your pie crust into a 9-inch pie dish, crimping the edges for a homemade touch.
3. Whisk wet ingredients: In a bowl, whisk together heavy cream, eggs, salt, pepper, and nutmeg until smooth.
4. Sauté spinach and shrimp: Heat olive oil in a pan over medium heat, add spinach and shrimp, cooking until shrimp is pink and spinach is wilted, about 3-4 minutes.
5. Layer fillings: Spread the shrimp and spinach evenly over the pie crust, then sprinkle Gruyère cheese on top.
6. Pour egg mixture: Gently pour the egg mixture over the fillings, ensuring it’s evenly distributed.
7. Bake to perfection: Slide the quiche into the oven and bake for 35-40 minutes, or until the center is set and the top is golden.

The result? A creamy, dreamy quiche with juicy shrimp and tender spinach, all hugged by a flaky crust. Serve it warm with a side of fresh fruit or a crisp salad for a meal that feels like a hug from the inside.

Conclusion

Discover 18 mouthwatering shrimp recipes that are bursting with flavor and perfect for any occasion. From classics like Garlic Butter Shrimp Scampi and Shrimp Tacos with Avocado Salsa to exotic dishes like Coconut Curry Shrimp and Thai Shrimp Salad, this collection offers something for everyone. Whether you prefer spicy, creamy, or grilled, these recipes are easy to follow and packed with delicious spices. Ideal for quick weeknight dinners or impressive gatherings, these shrimp dishes will elevate your culinary repertoire.