18 Delicious Pink Shrimp Recipes for Seafood Lovers

Calling all seafood lovers! If you’re craving something fresh, flavorful, and oh-so-pretty in pink, you’re in the right place. From zesty garlic butter shrimp to creamy coconut curry, these 18 delicious pink shrimp recipes are perfect for quick weeknight dinners, summer cookouts, or cozy comfort meals. Get ready to dive into a world of juicy, succulent shrimp—your taste buds are in for a treat!

Garlic Butter Pink Shrimp Pasta

Captivating the senses with its vibrant hues and aromatic allure, this Garlic Butter Pink Shrimp Pasta is a symphony of flavors that promises to delight. Combining succulent shrimp with a rich, garlicky butter sauce, it’s a dish that’s as visually stunning as it is delicious.

Ingredients

• 8 oz pasta (linguine or spaghetti recommended for optimal sauce adherence)
• 1 lb large shrimp, peeled and deveined (tails on for presentation, if desired)
• 4 tbsp unsalted butter (for a richer flavor, consider European-style butter)
• 4 garlic cloves, minced (fresh is best for the most vibrant flavor)
• 1/2 cup heavy cream (substitute with half-and-half for a lighter version)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1 tbsp olive oil (or any neutral oil for sautéing)
• 1/2 tsp red pepper flakes (adjust to taste for desired heat level)
• Salt and freshly ground black pepper (to season)
• 2 tbsp fresh parsley, chopped (for garnish and a fresh contrast)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp, seasoning lightly with salt and pepper, and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute (be careful not to burn the garlic).
4. Stir in the heavy cream and Parmesan cheese, whisking until the cheese is melted and the sauce is smooth. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
5. Return the cooked pasta and shrimp to the skillet, tossing gently to coat evenly in the sauce. Cook for an additional 1-2 minutes to ensure everything is heated through.
6. Garnish with chopped parsley and additional Parmesan cheese before serving.

Velvety and rich, the sauce clings beautifully to each strand of pasta, while the shrimp offer a tender, juicy contrast. Serve this dish with a crisp white wine and a side of crusty bread to soak up every last drop of the garlic butter sauce.

Spicy Cajun Pink Shrimp Skewers

Heirloom tomatoes and fresh basil come together in this vibrant Caprese salad, a testament to the beauty of simplicity in Italian cuisine. Perfect for a summer evening, this dish is a celebration of fresh, high-quality ingredients.

Ingredients

• 1 lb large shrimp, peeled and deveined (look for wild-caught for best flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp Cajun seasoning (adjust to taste)
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for extra heat)
• 1 lemon, cut into wedges
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large bowl, combine the shrimp with olive oil, Cajun seasoning, garlic powder, smoked paprika, and cayenne pepper, tossing until evenly coated. Tip: Let the shrimp marinate for 10 minutes for deeper flavor.
3. Thread the seasoned shrimp onto the soaked skewers, about 4-5 shrimp per skewer, leaving a small space between each for even cooking.
4. Place the skewers on the preheated grill, cooking for 2-3 minutes per side or until the shrimp turn pink and opaque. Tip: Avoid overcooking to keep the shrimp tender.
5. Remove the skewers from the grill and squeeze fresh lemon juice over the top before serving. Tip: Garnish with chopped parsley for a pop of color.

Mouthwatering and bursting with flavor, these Spicy Cajun Pink Shrimp Skewers offer a perfect balance of heat and zest. Serve them over a bed of fluffy jasmine rice or alongside a crisp, green salad for a complete meal that’s as visually appealing as it is delicious.

Creamy Coconut Pink Shrimp Curry

Vibrant and velvety, this Creamy Coconut Pink Shrimp Curry is a symphony of flavors that promises to transport your senses to a tropical paradise. Perfect for a cozy dinner or impressing guests, its rich sauce and succulent shrimp are a match made in culinary heaven.

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 1 tbsp coconut oil (or any neutral oil)
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 can (13.5 oz) coconut milk (full-fat for creaminess)
• 1 tbsp red curry paste (adjust to taste)
• 1 tsp turmeric powder
• 1/2 tsp salt (adjust to taste)
• 1/4 cup fresh cilantro, chopped (for garnish)
• 1 lime, cut into wedges (for serving)

Instructions

1. Heat coconut oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced onion, sauté until translucent, about 3 minutes, stirring occasionally.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Whisk in red curry paste and turmeric powder, cook for 30 seconds to release flavors.
5. Pour in coconut milk, bring to a gentle simmer, stirring constantly to combine.
6. Add shrimp to the skillet, ensuring they are submerged in the sauce. Cook for 3-4 minutes until shrimp turn pink and opaque.
7. Season with salt, stir gently to incorporate.
8. Remove from heat, garnish with chopped cilantro and serve with lime wedges on the side.

Unbelievably creamy with a hint of spice, this curry pairs wonderfully with steamed jasmine rice or crusty bread to soak up the luxurious sauce. The bright acidity of lime elevates the dish, making each bite a delightful contrast of flavors.

Lemon Herb Grilled Pink Shrimp

Gracefully balancing the bright zest of lemon with the earthy tones of fresh herbs, this Lemon Herb Grilled Pink Shrimp dish is a summer delight that promises to elevate your outdoor dining experience. Perfectly succulent shrimp are marinated in a vibrant blend of citrus and herbs, then grilled to smoky perfection, offering a dish that’s as visually stunning as it is delicious.

Ingredients

• 1 lb pink shrimp, peeled and deveined (leave tails on for presentation)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp fresh lemon juice (about 1 large lemon)
• 1 tbsp lemon zest (adjust to taste)
• 2 cloves garlic, minced (use a garlic press for finer texture)
• 1 tbsp fresh parsley, finely chopped (substitute with cilantro for a different flavor profile)
• 1 tbsp fresh dill, finely chopped
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper, freshly ground

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, salt, and black pepper until well combined.
2. Add the shrimp to the marinade, tossing gently to ensure each piece is evenly coated. Cover and refrigerate for 15-30 minutes (no longer to prevent the shrimp from becoming mushy).
3. Preheat your grill to medium-high heat (about 375°F to 400°F) and lightly oil the grates to prevent sticking.
4. Thread the marinated shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes beforehand to avoid burning).
5. Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque, with slight char marks for added flavor.
6. Remove from the grill and let rest for 1-2 minutes before serving to allow the juices to redistribute.

Best enjoyed when the shrimp are still warm, their tender texture and the harmonious blend of lemon and herbs make this dish a standout. Serve atop a bed of crisp greens or alongside grilled vegetables for a complete meal that sings of summer.

Pink Shrimp and Avocado Salad

Vibrant and refreshing, this Pink Shrimp and Avocado Salad is a celebration of colors and textures, perfect for a light lunch or an elegant starter. The succulent shrimp paired with creamy avocado and a zesty dressing creates a harmonious blend of flavors that’s both satisfying and sophisticated.

Ingredients

• 1 lb pink shrimp, peeled and deveined (thaw if frozen)
• 2 ripe avocados, diced (choose avocados that yield slightly to pressure)
• 1/4 cup red onion, finely chopped (soak in cold water for 10 minutes to mellow the flavor)
• 1/4 cup fresh cilantro, chopped (or substitute with parsley for a different herb note)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lime juice (freshly squeezed for the best flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. In a large bowl, combine the shrimp, avocado, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper until well blended.
3. Pour the dressing over the shrimp and avocado mixture, gently tossing to coat all ingredients evenly. Be careful not to mash the avocados.
4. Let the salad sit for 5 minutes at room temperature to allow the flavors to meld together.
5. Serve immediately, garnished with additional cilantro leaves if desired.

Offering a delightful contrast between the tender shrimp and the buttery avocado, this salad is a feast for the senses. For an extra touch of elegance, serve it in individual avocado halves or alongside crispy tortilla chips for added crunch.

Thai-Inspired Pink Shrimp Stir-Fry

Whisking together the vibrant flavors of Thailand with the convenience of a quick stir-fry, this dish marries succulent pink shrimp with a symphony of colorful vegetables and aromatic spices, all brought together in a harmonious blend that’s as pleasing to the palate as it is to the eye.

Ingredients

• 1 lb pink shrimp, peeled and deveined (thaw if frozen)
• 2 tbsp coconut oil (or any neutral oil)
• 1 red bell pepper, thinly sliced (for a sweet crunch)
• 1 cup snap peas, trimmed (adds a fresh, green contrast)
• 2 cloves garlic, minced (for aromatic depth)
• 1 tbsp ginger, grated (adjust to taste for warmth)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp honey (for a touch of sweetness)
• 1 tsp red pepper flakes (adjust to taste for heat)
• 1/4 cup cilantro, chopped (for garnish)
• 1 lime, cut into wedges (for serving)

Instructions

1. Heat coconut oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add shrimp to the skillet in a single layer, cooking for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add red bell pepper and snap peas, stirring frequently for 3 minutes until vegetables are crisp-tender.
4. Stir in garlic and ginger, cooking for 30 seconds until fragrant, being careful not to burn.
5. Return shrimp to the skillet, adding soy sauce, honey, and red pepper flakes, tossing to coat evenly and heat through for 1 minute.
6. Remove from heat and sprinkle with chopped cilantro. Serve immediately with lime wedges on the side.

Remarkably vibrant and bursting with flavor, this Thai-Inspired Pink Shrimp Stir-Fry offers a delightful contrast of textures, from the tender shrimp to the crisp vegetables. For an extra touch of elegance, serve over a bed of jasmine rice or alongside a crisp, chilled cucumber salad to complement the dish’s bold flavors.

Pink Shrimp Tacos with Mango Salsa

Kickstart your culinary adventure with these Pink Shrimp Tacos with Mango Salsa, a dish that marries the succulence of the sea with the sweet vibrancy of tropical fruits. Perfect for a summer evening, this recipe promises a burst of flavors and colors that will dazzle both the palate and the plate.

Ingredients

• 1 lb pink shrimp, peeled and deveined (for quicker cooking)
• 1 cup mango, diced (ripe but firm)
• 1/2 cup red onion, finely chopped (soak in cold water to mellow the bite)
• 1 jalapeño, seeded and minced (adjust to taste)
• 1/4 cup cilantro, chopped (stems removed for texture)
• 2 tbsp lime juice (freshly squeezed for best flavor)
• 1 tbsp olive oil (or any neutral oil)
• 8 small corn tortillas (warmed for flexibility)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. In a medium bowl, combine mango, red onion, jalapeño, cilantro, and lime juice to make the salsa. Set aside to allow flavors to meld.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add shrimp to the skillet, seasoning with salt and black pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque.
4. Warm tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and slightly charred.
5. Assemble tacos by placing shrimp on tortillas and topping with mango salsa.

With each bite, the tender shrimp and the crisp, sweet mango salsa create a harmonious blend of textures and flavors. Serve these tacos with an extra wedge of lime on the side for a zesty finish that elevates the dish to new heights.

Garlic Parmesan Pink Shrimp Scampi

Just when you thought shrimp scampi couldn’t get any more indulgent, this Garlic Parmesan Pink Shrimp Scampi comes along, blending succulent shrimp with a rich, creamy sauce that’s perfectly balanced with garlic and Parmesan. It’s a dish that promises to transport your dining table straight to the coast of Italy, with every bite offering a symphony of flavors.

Ingredients

• 1 lb large shrimp, peeled and deveined (for quicker cooking, pat dry with paper towels)
• 3 tbsp unsalted butter (for a richer flavor, use European-style butter)
• 2 tbsp olive oil (or any neutral oil for sautéing)
• 4 cloves garlic, minced (adjust to taste for more or less intensity)
• 1/2 cup heavy cream (for a lighter version, substitute with half-and-half)
• 1/2 cup grated Parmesan cheese (freshly grated for best melting)
• 1/4 tsp red pepper flakes (optional, for a subtle heat)
• Salt and freshly ground black pepper (adjust to taste)
• 1 tbsp fresh parsley, chopped (for garnish, adds a fresh contrast)
• 8 oz linguine pasta (or any long pasta of choice)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil and butter in a large skillet over medium heat until the butter is melted and bubbling.
3. Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant but not browned.
4. Increase the heat to medium-high and add the shrimp to the skillet. Cook for 2-3 minutes per side until they turn pink and opaque.
5. Reduce the heat to low and stir in the heavy cream and Parmesan cheese, mixing until the cheese is melted and the sauce is smooth. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
6. Season the sauce with salt and freshly ground black pepper to taste.
7. Add the drained linguine to the skillet, tossing gently to coat the pasta evenly with the sauce.
8. Garnish with chopped fresh parsley before serving.

The creamy sauce clings beautifully to each strand of pasta, while the shrimp remain tender and juicy, offering a delightful contrast in textures. Serve this dish with a crisp white wine and a side of crusty bread to soak up every last drop of the luxurious sauce.

Pink Shrimp Ceviche with Lime and Cilantro

On a warm summer day, nothing refreshes quite like a vibrant bowl of Pink Shrimp Ceviche with Lime and Cilantro, a dish that marries the sweetness of shrimp with the zesty punch of lime and the fresh aroma of cilantro.

Ingredients

• 1 lb fresh pink shrimp, peeled and deveined (for the best texture)
• 1 cup freshly squeezed lime juice (about 8-10 limes, adjust to taste)
• 1/2 cup finely chopped red onion (soak in cold water for 10 minutes to mellow the flavor)
• 1/2 cup chopped cilantro (stems removed for a more refined texture)
• 1 avocado, diced (add just before serving to prevent browning)
• 1 jalapeño, seeded and finely chopped (adjust to taste for heat)
• 1 tsp salt (preferably sea salt for a cleaner taste)
• Tortilla chips or tostadas, for serving

Instructions

1. In a large glass bowl, combine the shrimp and lime juice, ensuring the shrimp are fully submerged. Cover and refrigerate for 20 minutes, or until the shrimp are opaque and ‘cooked’ by the lime juice.
2. Drain the shrimp, reserving 2 tablespoons of the lime juice for later use. This step ensures the ceviche isn’t overly acidic.
3. In the same bowl, gently mix the shrimp with the red onion, cilantro, jalapeño, and reserved lime juice. Season with salt, folding carefully to avoid breaking the shrimp.
4. Chill the mixture for an additional 10 minutes to allow the flavors to meld. This resting period enhances the dish’s overall taste.
5. Just before serving, fold in the diced avocado gently to maintain its shape and add a creamy contrast to the ceviche.
6. Serve immediately with tortilla chips or tostadas for a delightful crunch that complements the ceviche’s tender texture.

Perfectly balanced, this ceviche offers a symphony of textures—from the succulent shrimp to the creamy avocado—and a burst of flavors that dance between tangy, spicy, and fresh. For an elegant presentation, serve in individual martini glasses garnished with a cilantro sprig.

Pink Shrimp and Grits with Cheese Sauce

Perfectly balancing the richness of cheese with the delicate sweetness of shrimp, this dish transforms the Southern classic into a visually stunning and flavor-packed meal. Pink shrimp and grits with cheese sauce is a testament to the beauty of combining simple ingredients to create something extraordinary.

Ingredients

• 1 cup stone-ground grits (for a creamier texture)
• 4 cups water (or chicken stock for extra flavor)
• 1 tsp salt (adjust to taste)
• 1 cup sharp cheddar cheese, shredded (freshly grated melts better)
• 1/2 cup heavy cream (for a richer sauce)
• 1 lb pink shrimp, peeled and deveined (size 16-20 for best texture)
• 2 tbsp unsalted butter (or any neutral oil)
• 1 clove garlic, minced (fresh is best)
• 1/4 tsp smoked paprika (for a subtle smokiness)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 2 tbsp chopped parsley (for garnish)

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat. Gradually whisk in 1 cup of stone-ground grits and 1 tsp salt.
2. Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until grits are tender and thickened.
3. While grits cook, heat 2 tbsp unsalted butter in a large skillet over medium heat. Add 1 lb pink shrimp and cook for 2-3 minutes per side until pink and opaque.
4. Add 1 clove minced garlic and 1/4 tsp smoked paprika to the shrimp, cooking for an additional 30 seconds until fragrant.
5. Remove shrimp from skillet and set aside. In the same skillet, pour in 1/2 cup heavy cream and bring to a gentle simmer.
6. Stir in 1 cup shredded sharp cheddar cheese until melted and smooth, creating a velvety cheese sauce.
7. Divide the cooked grits among plates, top with the cheese sauce, and arrange the shrimp on top. Drizzle with 1 tbsp lemon juice and garnish with 2 tbsp chopped parsley.

Best enjoyed immediately, the creamy grits and rich cheese sauce perfectly complement the tender shrimp, while the lemon juice adds a refreshing zing. For an extra touch of elegance, serve with a side of sautéed greens or a crisp white wine.

Pink Shrimp Paella with Saffron Rice

Fusing the vibrant hues of sunset with the rich flavors of the sea, this Pink Shrimp Paella with Saffron Rice is a feast for both the eyes and the palate. Perfect for gatherings that call for a touch of sophistication, it promises to transport your dining table straight to the Mediterranean coast.

Ingredients

• 2 cups Arborio rice (or any short-grain rice for creamier texture)
• 1 lb large pink shrimp, peeled and deveined (keep tails on for presentation)
• 4 cups chicken stock (homemade preferred for depth of flavor)
• 1 large pinch saffron threads (soak in 2 tbsp warm water to release color and aroma)
• 1 medium onion, finely diced (yellow for sweetness)
• 3 cloves garlic, minced (fresh for pungency)
• 1 red bell pepper, thinly sliced (adds color and slight sweetness)
• 1/4 cup olive oil (extra virgin for fruity notes)
• 1 tsp smoked paprika (for a hint of warmth)
• Salt to taste (start with 1/2 tsp)
• 1/2 cup frozen peas (thawed for quick cooking)
• Lemon wedges for serving (brightens the dish)

Instructions

1. Heat olive oil in a large paella pan or wide skillet over medium heat until shimmering.
2. Add diced onion and red bell pepper, sautéing until soft and translucent, about 5 minutes.
3. Stir in minced garlic and smoked paprika, cooking for 1 minute until fragrant.
4. Pour in Arborio rice, stirring to coat each grain with oil and toast slightly, about 2 minutes.
5. Add chicken stock and soaked saffron with its water, bringing to a gentle boil.
6. Reduce heat to low, simmering uncovered for 15 minutes without stirring to develop the socarrat (crispy bottom layer).
7. Arrange shrimp and peas on top of the rice, pressing lightly into the surface, and cook for another 5 minutes until shrimp are pink and opaque.
8. Remove from heat, cover with a clean towel, and let rest for 5 minutes to allow flavors to meld.
9. Season with salt to taste and serve with lemon wedges on the side.

Offering a delightful contrast between the tender shrimp and the crispy socarrat, this paella is a celebration of textures. The saffron-infused rice, studded with sweet peas and smoky paprika, creates a harmonious blend of flavors that’s best enjoyed al fresco with a glass of chilled white wine.

Pink Shrimp Stuffed Bell Peppers

Zesty and vibrant, these Pink Shrimp Stuffed Bell Peppers are a delightful fusion of succulent seafood and sweet, roasted peppers, offering a dish that’s as visually stunning as it is delicious. Perfect for a summer soirée or a cozy dinner, this recipe promises to elevate your culinary repertoire with its elegant simplicity and bold flavors.

Ingredients

• 4 large bell peppers, any color (halved and seeded)
• 1 lb pink shrimp, peeled and deveined (chopped into small pieces)
• 1 cup cooked quinoa (or any grain of choice for a nutritious base)
• 1/2 cup diced onion (sauté until translucent for best flavor)
• 2 cloves garlic, minced (adds a fragrant depth)
• 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1 tsp smoked paprika (adjust to taste for a smoky hint)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup shredded mozzarella cheese (for a melty topping)
• 2 tbsp olive oil (or any neutral oil for roasting)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large bowl, combine the chopped shrimp, cooked quinoa, diced onion, minced garlic, mayonnaise, lemon juice, smoked paprika, salt, and black pepper. Mix well to ensure all ingredients are evenly distributed.
3. Stuff each bell pepper half with the shrimp mixture, pressing down gently to fill all cavities. Place the stuffed peppers in the prepared baking dish.
4. Drizzle the tops of the stuffed peppers with olive oil and sprinkle with shredded mozzarella cheese for a golden, bubbly finish.
5. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and slightly browned.
6. Let the peppers cool for 5 minutes before serving to allow the flavors to meld together beautifully.

Perfectly balanced, the Pink Shrimp Stuffed Bell Peppers boast a tender-crisp texture with a creamy, flavorful filling that’s both satisfying and light. Serve atop a bed of arugula for a refreshing contrast or alongside a crisp white wine to complement the dish’s delicate seafood notes.

Pink Shrimp and Corn Chowder

Fusing the sweetness of fresh corn with the delicate brininess of pink shrimp, this chowder is a celebration of summer’s bounty, offering a comforting yet sophisticated bowl that’s as vibrant in flavor as it is in color.

Ingredients

• 1 lb pink shrimp, peeled and deveined (save shells for stock if desired)
• 4 ears of corn, kernels cut off (about 3 cups)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 4 cups chicken or vegetable stock (homemade preferred for depth of flavor)
• 1 cup heavy cream (half-and-half can substitute for a lighter texture)
• 1 tsp smoked paprika (adds a subtle depth)
• Salt and freshly ground black pepper (adjust to taste)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, melt butter over medium heat. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
2. Add minced garlic and smoked paprika, cooking for 1 minute until fragrant, ensuring not to burn the garlic.
3. Pour in the chicken or vegetable stock, bringing to a gentle boil. Add corn kernels, reduce heat to simmer, and cook for 10 minutes until corn is tender.
4. Using an immersion blender, lightly puree the soup to thicken slightly, leaving some whole kernels for texture. Alternatively, transfer 2 cups to a blender, puree, and return to pot.
5. Stir in heavy cream and bring the chowder back to a simmer. Add shrimp, cooking for 3-4 minutes until they turn pink and opaque.
6. Season with salt and freshly ground black pepper to taste. Garnish with chopped parsley before serving.

Just as pleasing to the palate as it is to the eye, this chowder boasts a creamy texture punctuated by the sweet crunch of corn and the tender bite of shrimp. Serve it with a crusty baguette to soak up every last drop, or atop a bed of steamed rice for a heartier meal.

Pink Shrimp Alfredo with Fettuccine

Perfectly poised between luxurious and comforting, this Pink Shrimp Alfredo with Fettuccine marries succulent shrimp with a creamy, blush-hued Alfredo sauce, draped over al dente fettuccine for a dish that’s as visually stunning as it is delicious.

Ingredients

• 8 oz fettuccine (or any pasta of choice)
• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1/4 cup tomato paste (for that pink hue)
• Salt and freshly ground black pepper (adjust to taste)
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn.
4. Whisk in the heavy cream, Parmesan cheese, and tomato paste until smooth. Simmer on low heat for 3-4 minutes, stirring constantly, until the sauce thickens slightly.
5. Return the cooked shrimp to the skillet, along with the drained fettuccine. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
6. Season with salt and pepper to taste. Garnish with chopped parsley and extra Parmesan before serving.

Unveil a dish where the creamy Alfredo sauce clings to each strand of fettuccine, punctuated by the tender, juicy shrimp. The subtle pink tint from the tomato paste adds a playful twist to the classic, making it a showstopper for any dinner table. Serve with a crisp white wine and a side of garlic bread for a truly indulgent meal.

Pink Shrimp Tempura with Dipping Sauce

Unveiling a dish that marries the delicate sweetness of shrimp with the crisp, airy texture of tempura, this Pink Shrimp Tempura with Dipping Sauce is a testament to the beauty of simplicity and precision in cooking. Perfect for an elegant appetizer or a light main course, it promises to transport your senses to the bustling streets of Tokyo with every bite.

Ingredients

• 1 lb large pink shrimp, peeled and deveined (keep tails on for presentation)
• 1 cup all-purpose flour (sift for lighter batter)
• 1 cup ice-cold sparkling water (or any neutral, cold liquid for crispiness)
• 1 egg yolk (for binding)
• 1 tsp baking powder (for extra lift)
• 1/2 tsp salt (adjust to taste)
• 2 cups vegetable oil (or any neutral oil with high smoke point)
• 1/4 cup soy sauce (for dipping sauce)
• 2 tbsp mirin (for a touch of sweetness in the sauce)
• 1 tsp grated ginger (adds freshness to the sauce)

Instructions

1. In a large bowl, whisk together the sifted flour, baking powder, and salt.
2. Add the egg yolk to the dry ingredients, then gradually pour in the sparkling water, stirring gently until just combined. Avoid overmixing to keep the batter light.
3. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F, using a thermometer for accuracy.
4. Dip each shrimp into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry in batches to avoid overcrowding, about 2-3 minutes or until golden and crispy.
5. Transfer the fried shrimp to a wire rack set over a baking sheet to drain any excess oil, keeping them crisp.
6. For the dipping sauce, combine soy sauce, mirin, and grated ginger in a small bowl, stirring well to blend the flavors.
7. Serve the shrimp tempura immediately with the dipping sauce on the side, garnished with thin slices of green onion for a pop of color.

With its golden, crunchy exterior giving way to succulent, sweet shrimp, this dish is a celebration of textures and flavors. For an unforgettable presentation, arrange the tempura on a bamboo mat with the dipping sauce in a small ceramic bowl, inviting your guests to dip and savor each piece.

Pink Shrimp and Spinach Risotto

Hearty yet refined, this Pink Shrimp and Spinach Risotto marries the delicate sweetness of shrimp with the earthy tones of spinach, all enveloped in creamy, perfectly cooked Arborio rice. A dish that promises to transport your dining table to the Italian coastline with every luxurious bite.

Ingredients

• 1 cup Arborio rice (do not rinse to preserve starch)
• 4 cups chicken stock (keep warm on the stove)
• 1/2 lb pink shrimp, peeled and deveined (thaw if frozen)
• 2 cups fresh spinach, roughly chopped (packed)
• 1/2 cup dry white wine (or substitute with additional chicken stock)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 3 tbsp unsalted butter (divided)
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and freshly ground black pepper (adjust to taste)

Instructions

1. In a large saucepan, heat 2 tbsp olive oil and 1 tbsp butter over medium heat until the butter melts.
2. Add the diced onion and sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
4. Add the Arborio rice to the pan, stirring to coat each grain in the oil and butter mixture, toasting for 2 minutes.
5. Pour in the white wine, stirring constantly until the liquid is fully absorbed by the rice.
6. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
7. When the rice is al dente and the mixture is creamy, fold in the shrimp and spinach, cooking for an additional 3-4 minutes until the shrimp are pink and cooked through.
8. Remove from heat and stir in the remaining 2 tbsp butter and 1/2 cup Parmesan cheese until melted and fully incorporated. Season with salt and pepper to taste.

Yielded is a risotto with a velvety texture, punctuated by the tender bite of shrimp and the freshness of spinach. For an extra touch of elegance, serve with a drizzle of truffle oil or a sprinkle of fresh herbs.

Pink Shrimp Bruschetta with Tomato Basil

Gracefully blending the delicate sweetness of shrimp with the vibrant freshness of tomato and basil, this Pink Shrimp Bruschetta with Tomato Basil is a symphony of flavors perfect for any sophisticated gathering or a serene evening at home.

Ingredients

• 1 lb pink shrimp, peeled and deveined (for quicker cooking)
• 2 cups cherry tomatoes, halved (or any ripe tomatoes for sweetness)
• 1/4 cup fresh basil leaves, thinly sliced (adds a bright, aromatic touch)
• 1/2 cup extra virgin olive oil (or any neutral oil for a milder taste)
• 1 tbsp balsamic vinegar (adjust to taste for acidity)
• 1 baguette, sliced into 1/2 inch pieces (toast for crunch)
• 2 cloves garlic, minced (for a pungent kick)
• Salt and pepper to taste (enhances all flavors)

Instructions

1. Preheat your oven to 375°F (190°C) to prepare for toasting the baguette slices.
2. Arrange the baguette slices on a baking sheet in a single layer. Brush lightly with olive oil and toast in the oven for 5-7 minutes, or until golden and crisp. Tip: Keep an eye on them to prevent burning.
3. While the bread toasts, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
4. Increase the heat to medium-high and add the shrimp to the skillet. Cook for 2-3 minutes per side, until they turn pink and opaque. Tip: Avoid overcrowding the pan to ensure even cooking.
5. In a mixing bowl, combine the halved cherry tomatoes, sliced basil, remaining olive oil, and balsamic vinegar. Season with salt and pepper to taste. Gently fold in the cooked shrimp.
6. Spoon the shrimp and tomato mixture onto the toasted baguette slices. Serve immediately. Tip: For an extra touch, drizzle with a bit more olive oil before serving.

Unveiling a delightful contrast between the crispy baguette and the succulent shrimp, each bite offers a burst of freshness from the tomatoes and basil. Consider serving these bruschettas alongside a crisp white wine to elevate the dining experience.

Pink Shrimp Dumplings with Soy Ginger Sauce

Amidst the bustling culinary scene, the Pink Shrimp Dumplings with Soy Ginger Sauce stand out as a testament to the elegance of simplicity, blending delicate flavors with a visually stunning presentation that promises to elevate any dining experience.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, substitute with cake flour)
• 1/2 cup water, at 110°F (ideal for activating the dough)
• 1/2 lb pink shrimp, peeled and deveined (fresh or thawed if frozen)
• 2 tbsp soy sauce (low sodium preferred for a balanced flavor)
• 1 tbsp fresh ginger, grated (adjust to taste for a sharper or milder ginger note)
• 1 tsp sesame oil (or any neutral oil for a different aroma)
• 1/4 tsp salt (enhances the natural sweetness of the shrimp)

Instructions

1. In a large mixing bowl, combine the all-purpose flour and water at 110°F, stirring until a dough forms. Tip: The dough should be slightly sticky but manageable; adjust with a sprinkle of flour if too wet.
2. Knead the dough on a lightly floured surface for 5 minutes until smooth, then cover with a damp cloth and let rest for 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
3. While the dough rests, prepare the filling by finely chopping the pink shrimp and mixing with soy sauce, grated ginger, sesame oil, and salt until well combined. Tip: For a smoother filling, pulse the shrimp in a food processor briefly.
4. Divide the rested dough into 20 equal pieces, rolling each into a thin circle about 3 inches in diameter. Tip: Keep unused dough covered to prevent drying out.
5. Place a teaspoon of the shrimp filling in the center of each dough circle, folding and pleating the edges to seal the dumpling securely.
6. Steam the dumplings in a bamboo or metal steamer lined with parchment paper over boiling water for 8-10 minutes, until the wrappers are translucent and the filling is cooked through.

Finished with a glossy sheen, these dumplings boast a tender wrapper encasing a juicy, flavorful shrimp filling. Serve them atop a drizzle of extra soy ginger sauce for an added layer of umami, or alongside a crisp, refreshing cucumber salad to balance the richness.

Conclusion

With 18 mouthwatering pink shrimp recipes, this roundup has something for every seafood lover! Whether you’re craving a quick weeknight meal or an impressive dish for guests, these recipes deliver flavor and ease. Don’t forget to try your favorites, leave a comment below, and share the love by pinning this article for later. Happy cooking!