15 Easy Shrimp Dinner Recipes

You'll find that shrimp is one of the most adaptable proteins in your kitchen, perfect for quick weeknight dinners that don't sacrifice flavor. From classic garlic butter scampi to vibrant Thai coconut curry, these 15 recipes transform simple ingredients into restaurant-worthy meals in under 30 minutes. Whether you're craving Italian-inspired pasta or light Mediterranean flavors, there's a shrimp dish that'll fit your taste and schedule. Let's explore how these quick-cooking crustaceans can revolutionize your dinner routine.

Classic Garlic Butter Shrimp Scampi

Classic Garlic Butter Shrimp Scampi is a luxurious yet surprisingly simple Italian-American dish that combines succulent shrimp with a rich, garlicky butter sauce. The dish traditionally features large shrimp sautéed in a delicate blend of butter, garlic, white wine, and fresh herbs, served over pasta or with crusty bread to soak up the flavorful sauce.

The secret to perfect shrimp scampi lies in the timing and temperature control, ensuring the shrimp remains tender while developing the sauce to the ideal consistency. This recipe serves 4 people and takes approximately 20 minutes to prepare from start to finish, making it an excellent choice for both weeknight dinners and special occasions.

Ingredients:

• 1 pound large shrimp (16-20 count), peeled and deveined
• 8 tablespoons unsalted butter
• 6 cloves garlic, minced
• 1/4 cup dry white wine
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh parsley, chopped
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound linguine or spaghetti (optional)

Begin by patting the shrimp dry with paper towels and season them with salt and pepper. In a large skillet over medium-high heat, melt 4 tablespoons of butter. Add the garlic and red pepper flakes, cooking until fragrant, about 1 minute. Add the shrimp to the pan in a single layer and cook for 2-3 minutes per side until they turn pink and opaque.

Remove the shrimp from the pan and set aside. Add the white wine and lemon juice to the skillet, scraping up any browned bits from the bottom. Let the sauce simmer and reduce for 2-3 minutes, then add the remaining butter. Once the butter has melted, return the shrimp to the pan, add the parsley, and toss everything together until well combined and heated through.

For best results, avoid overcooking the shrimp as they can become tough and rubbery. The shrimp should be removed from heat as soon as they turn pink and opaque, as they'll continue to cook slightly from residual heat. If serving with pasta, reserve some pasta cooking water to help thin the sauce if needed. The dish is best served immediately while the sauce is hot and emulsified.

One-Pan Lemon Herb Shrimp and Asparagus

One-Pan Lemon Herb Shrimp and Asparagus is a light, flavorful dish that combines succulent shrimp with crisp-tender asparagus, all brightened by fresh lemon and aromatic herbs. This Mediterranean-inspired meal delivers protein and vegetables in a single pan, making it perfect for busy weeknights when you want something nutritious yet elegant.

The beauty of this recipe lies in its simplicity and quick cooking time. From start to finish, you can have dinner on the table in under 20 minutes, and cleanup is minimal since everything cooks in one pan. The natural flavors of the ingredients shine through, enhanced by garlic, herbs, and a touch of butter.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 pound fresh asparagus, trimmed
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1 lemon (juice and zest)
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 2 tablespoons olive oil

Heat olive oil in a large skillet over medium-high heat. Add asparagus and cook for 3-4 minutes until bright green and slightly tender. Remove asparagus and set aside. In the same pan, add butter and garlic, cooking until fragrant. Add shrimp, lemon zest, oregano, and red pepper flakes. Cook shrimp for 2-3 minutes per side until pink and opaque.

Return asparagus to the pan, add lemon juice, and toss everything together. Season with salt and black pepper, and sprinkle with fresh parsley. Cook for an additional minute until everything is heated through and well combined.

For best results, ensure your shrimp are completely thawed and patted dry before cooking to achieve proper searing. Don't overcrowd the pan, as this can cause the shrimp to steam rather than sear. The asparagus should be similar in thickness for even cooking, and if the stalks are particularly thick, consider halving them lengthwise for faster cooking.

Creamy Shrimp Alfredo Pasta

Creamy Shrimp Alfredo Pasta is a luxurious Italian-American dish that combines tender shrimp with fettuccine pasta in a rich, velvety sauce. The combination of heavy cream, butter, and Parmesan cheese creates the signature alfredo sauce that clings perfectly to both the pasta and seafood.

This restaurant-quality meal can be prepared at home in under 30 minutes, making it an ideal choice for both weeknight dinners and special occasions. The key to achieving the perfect texture lies in cooking the shrimp until just pink and ensuring the sauce reaches the right consistency without becoming too thick.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 pound fettuccine pasta
• 4 tablespoons butter
• 4 cloves garlic, minced
• 2 cups heavy cream
• 2 cups freshly grated Parmesan cheese
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1/4 cup fresh parsley, chopped
• 1/4 teaspoon red pepper flakes (optional)

Begin by bringing a large pot of salted water to boil and cook the fettuccine according to package instructions until al dente. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then cook for 2-3 minutes per side until pink. Remove shrimp and set aside.

In the same skillet, melt butter and sauté minced garlic until fragrant. Add heavy cream and bring to a gentle simmer, stirring frequently. Gradually stir in the Parmesan cheese until melted and smooth. Add the cooked pasta to the sauce, tossing to coat evenly. Return the shrimp to the pan and gently toss everything together until well combined and heated through. Garnish with chopped parsley and red pepper flakes if desired.

For best results, use freshly grated Parmesan cheese instead of pre-grated varieties, as it melts more smoothly and provides better flavor. The pasta water should be reserved before draining, as a splash can help thin the sauce if it becomes too thick. Avoid overcooking the shrimp to prevent them from becoming tough and rubbery.

Thai Coconut Curry Shrimp

Thai Coconut Curry Shrimp combines the rich, creamy texture of coconut milk with aromatic Thai spices and succulent shrimp. This classic Southeast Asian dish delivers a perfect balance of sweet, spicy, and savory flavors that dance on your tongue with every bite.

Ready in just 30 minutes, this one-pot meal transforms simple ingredients into a restaurant-quality curry that's both comforting and exotic. The sauce, infused with lemongrass, ginger, and Thai curry paste, creates a luxurious bath for the shrimp while remaining light enough to let the seafood's natural sweetness shine through.

• 1 pound large shrimp, peeled and deveined
• 2 cans (14 oz each) coconut milk
• 3 tablespoons Thai red curry paste
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 2 stalks lemongrass, bruised
• 2 inches fresh ginger, sliced
• 3 kaffir lime leaves
• 1 red bell pepper, sliced
• 1 cup bamboo shoots
• 1 cup snap peas
• Fresh Thai basil leaves
• Fresh lime wedges
• 2 tablespoons vegetable oil
• Jasmine rice for serving

Heat vegetable oil in a large, deep skillet over medium heat. Add curry paste and stir-fry for 1-2 minutes until fragrant. Pour in coconut milk, stirring to combine, then add lemongrass, ginger, and kaffir lime leaves. Bring to a gentle simmer and cook for 5 minutes to allow the flavors to meld.

Add fish sauce and brown sugar, stirring until dissolved. Add bell peppers and bamboo shoots, cooking for 3-4 minutes until vegetables begin to soften. Add shrimp and snap peas, cooking for an additional 3-4 minutes until shrimp turn pink and opaque. Remove lemongrass, ginger slices, and lime leaves. Stir in Thai basil leaves and remove from heat.

For best results, use full-fat coconut milk as light versions can make the curry too watery. If Thai curry paste is too spicy, start with half the amount and adjust to taste. The curry can be made ahead and reheated, but add the shrimp only when ready to serve to prevent overcooking. Store-bought curry paste works well, but authentic Thai brands typically offer better flavor than western alternatives.

Mediterranean Shrimp and Orzo

Mediterranean Shrimp and Orzo is a vibrant, one-pan dish that combines succulent shrimp with tender orzo pasta, fresh vegetables, and Mediterranean herbs. The dish draws inspiration from Greek and Italian coastal cuisine, featuring bright flavors of lemon, garlic, and aromatic herbs like oregano and basil.

This recipe creates a perfect balance between protein-rich shrimp and satisfying pasta, while colorful vegetables add both nutritional value and visual appeal. The dish can be prepared in under 30 minutes, making it an excellent choice for busy weeknight dinners or casual entertaining.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1½ cups orzo pasta
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 medium zucchini, diced
• 1 pint cherry tomatoes, halved
• 3 cups chicken or vegetable broth
• ½ cup white wine
• 1 lemon, juiced and zested
• 2 teaspoons dried oregano
• 1 cup fresh spinach
• ½ cup crumbled feta cheese
• ¼ cup fresh basil, chopped
• Salt and black pepper to taste

Heat olive oil in a large skillet over medium heat. Sauté garlic until fragrant, then add orzo and toast for 2-3 minutes. Add bell pepper, zucchini, and cherry tomatoes, cooking until vegetables begin to soften. Pour in broth and wine, bringing the mixture to a simmer. Stir in oregano, lemon zest, salt, and pepper. Cook for 8-10 minutes until orzo is almost tender, stirring occasionally to prevent sticking.

Add shrimp to the pan, nestling them into the orzo mixture. Cook for 3-4 minutes until shrimp turn pink. Stir in spinach and let it wilt. Remove from heat and finish with lemon juice, feta cheese, and fresh basil.

For best results, choose shrimp that are uniform in size to ensure even cooking. The dish can be made ahead up to the point of adding the shrimp, then finished just before serving. Store any leftovers in an airtight container in the refrigerator for up to two days, though the orzo may absorb more liquid during storage.

Honey Garlic Shrimp Stir-Fry

Honey garlic shrimp stir-fry combines the natural sweetness of shrimp with a rich, savory-sweet sauce that clings perfectly to each piece. This quick-cooking dish brings together Asian-inspired flavors with simple ingredients you likely already have in your pantry.

Perfect for busy weeknights, this meal takes less than 30 minutes to prepare and can be served over rice or noodles. The honey-garlic sauce creates a glossy coating on the shrimp while fresh vegetables add color, texture, and nutritional value to the dish.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 3 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 1 tablespoon sesame oil
• 1 red bell pepper, sliced
• 2 cups broccoli florets
• 1 cup snap peas
• 2 green onions, chopped
• 1 tablespoon cornstarch
• ¼ cup water
• Salt and pepper to taste
• Sesame seeds for garnish

Heat vegetable and sesame oils in a large wok or skillet over medium-high heat. Add garlic and stir-fry for 30 seconds until fragrant. Add the shrimp and cook until they start turning pink, about 2-3 minutes. Remove the shrimp and set aside.

Add the vegetables to the same pan and stir-fry for 3-4 minutes until crisp-tender. Mix honey, soy sauce, cornstarch, and water in a small bowl. Return shrimp to the pan, pour the sauce mixture over everything, and cook until the sauce thickens and coats the ingredients evenly, about 2 minutes. Garnish with green onions and sesame seeds.

For best results, make sure your shrimp are completely thawed and patted dry before cooking to achieve proper caramelization. The cornstarch can be adjusted to make the sauce thicker or thinner according to preference. This dish keeps well in the refrigerator for up to 2 days, though the vegetables may lose some crispness upon reheating.

Cajun Shrimp and Rice Skillet

Cajun shrimp and rice skillet is a bold, flavorful one-pan meal that brings the essence of Louisiana cuisine right to your dinner table. The combination of perfectly seasoned shrimp, aromatic vegetables, and fluffy rice creates a satisfying dish that's both comforting and exciting.

This weeknight-friendly recipe takes about 30 minutes to prepare and requires minimal cleanup, making it an ideal choice for busy families or anyone seeking a quick yet impressive meal. The key to this dish lies in the Cajun seasoning, which provides a perfect balance of heat and savory flavors.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1½ cups long-grain white rice
• 3 cups chicken broth
• 1 bell pepper, diced
• 1 medium onion, chopped
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 2 tablespoons Cajun seasoning
• 2 tablespoons olive oil
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley for garnish

Start by heating olive oil in a large skillet over medium-high heat. Season shrimp with 1 tablespoon of Cajun seasoning and cook for 2-3 minutes per side until pink. Remove shrimp and set aside. In the same skillet, add butter and sauté onion, bell pepper, and celery until softened. Add garlic and remaining Cajun seasoning, cooking for another minute until fragrant.

Add rice to the skillet and stir to coat with vegetables and seasonings. Pour in chicken broth and diced tomatoes, bringing the mixture to a boil. Reduce heat, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed. Return shrimp to the skillet, stir to combine, and heat through. Garnish with fresh parsley before serving.

For best results, avoid stirring the rice too frequently while it cooks, as this can make it gummy. If the dish becomes too spicy, serve with a dollop of sour cream to balance the heat. The recipe can be customized by adjusting the amount of Cajun seasoning or adding additional vegetables like corn or okra for extra authenticity and nutrition.

Grilled Cilantro Lime Shrimp Tacos

Grilled Cilantro Lime Shrimp Tacos combine the smoky char of grilled seafood with bright, zesty flavors that create the perfect summer meal. The natural sweetness of shrimp pairs beautifully with fresh cilantro and tangy lime, while warm corn tortillas provide the ideal vessel for this Mexican-inspired dish.

This quick and satisfying meal takes less than 30 minutes to prepare, making it perfect for busy weeknights or casual weekend entertaining. The marinade infuses the shrimp with flavor while the grill adds a delicious char that elevates the entire dish to restaurant-quality status.

• 1 pound large shrimp, peeled and deveined
• 4 tablespoons olive oil
• 3 limes, juiced
• 1 cup fresh cilantro, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 corn tortillas
• 1 avocado, sliced
• 1 red onion, finely diced
• Additional lime wedges for serving

Begin by combining olive oil, lime juice, half the cilantro, garlic, cumin, chili powder, salt, and pepper in a large bowl. Add the shrimp and toss to coat evenly. Let marinate for 15-20 minutes, but no longer as the lime juice will begin to cook the shrimp. While the shrimp marinates, heat your grill to medium-high heat and warm the corn tortillas.

Thread the marinated shrimp onto skewers if desired, or use a grill basket. Grill the shrimp for 2-3 minutes per side until they turn pink and slightly charred. The shrimp should be opaque throughout but not overcooked. Transfer to a serving plate and sprinkle with remaining fresh cilantro.

For best results, keep the shrimp cold until just before grilling, and ensure your grill is properly preheated to achieve the perfect char. If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning. The tacos can be customized with additional toppings such as Mexican crema, shredded cabbage, or pico de gallo, but avoid overwhelming the delicate shrimp flavor with too many competing ingredients.

Sheet Pan Garlic Parmesan Shrimp

Sheet Pan Garlic Parmesan Shrimp is a delicious and effortless dinner option that combines succulent shrimp with the rich flavors of garlic and Parmesan cheese. The beauty of this dish lies in its simplicity, requiring minimal prep work while delivering restaurant-quality results.

This one-pan wonder creates perfectly roasted shrimp with a crispy Parmesan coating, all while keeping cleanup to a minimum. The natural sweetness of the shrimp pairs beautifully with the savory garlic and nutty Parmesan cheese, creating a harmonious blend of flavors that will satisfy even the most discerning palates.

• 1 pound large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 tablespoons butter, melted
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes
• Salt and black pepper to taste
• Fresh parsley, chopped
• 1 lemon, cut into wedges

Preheat the oven to 400°F and line a large sheet pan with parchment paper. In a large bowl, combine the olive oil, melted butter, minced garlic, Italian seasoning, paprika, red pepper flakes, salt, and black pepper. Add the shrimp to the bowl and toss until evenly coated. Arrange the shrimp in a single layer on the prepared sheet pan, then sprinkle generously with grated Parmesan cheese.

Bake for 8-10 minutes, or until the shrimp are pink and cooked through, and the Parmesan cheese has formed a golden crust. Remove from the oven and garnish with fresh parsley and lemon wedges before serving.

For best results, ensure the shrimp are thoroughly patted dry before coating them in the seasoning mixture, as excess moisture can prevent proper browning. Also, avoid overcrowding the pan, as this can cause the shrimp to steam rather than roast. The shrimp can be served immediately over pasta, rice, or with crusty bread to soak up the flavorful pan juices.

Shrimp Fried Rice

Shrimp fried rice is a beloved Asian dish that combines succulent shrimp with perfectly cooked rice and colorful vegetables. This quick and satisfying meal transforms leftover rice into a flavorful masterpiece that can be ready in under 30 minutes.

The key to excellent shrimp fried rice lies in using day-old rice, as freshly cooked rice contains too much moisture and can become mushy. The shrimp should be cooked just until pink to maintain their tender texture, while the vegetables add both nutritional value and a delightful crunch to the final dish.

• 3 cups cooked white rice (day-old)
• 1 pound medium shrimp, peeled and deveined
• 3 tablespoons vegetable oil
• 2 eggs, beaten
• 1 cup frozen peas and carrots
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 green onions, thinly sliced
• 1/4 teaspoon white pepper
• Salt to taste

Heat a large wok or skillet over high heat and add 1 tablespoon of vegetable oil. Cook the shrimp until pink and set aside. In the same pan, scramble the eggs and remove them. Add remaining oil and stir-fry onions, garlic, peas, and carrots until tender.

Add the rice, breaking up any clumps, and stir-fry until heated through. Return the shrimp and eggs to the pan, add soy sauce, sesame oil, and white pepper. Stir-fry everything together until well combined and heated through. Taste and adjust seasonings as needed, then garnish with green onions before serving.

For best results, ensure all ingredients are prepared and within reach before starting to cook, as this dish comes together quickly. The rice should be at room temperature before cooking, and breaking up any clumps beforehand will help achieve the desired texture. If using frozen shrimp, thaw completely and pat dry to prevent excess moisture from making the dish soggy.

Spicy Shrimp and Broccoli Lo Mein

Spicy Shrimp and Broccoli Lo Mein combines the best of Chinese-inspired cuisine with the ease of a quick weeknight dinner. The tender shrimp and crisp broccoli are tossed with chewy lo mein noodles in a savory sauce that delivers just the right amount of heat.

This 30-minute meal transforms simple ingredients into a restaurant-quality dish that's both satisfying and economical. The key lies in the balance of textures and the spicy sauce that coats each noodle, making every bite flavorful and memorable.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 12 ounces lo mein noodles
• 3 cups broccoli florets
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons vegetable oil
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sriracha sauce
• 1 teaspoon sesame oil
• 2 green onions, sliced
• Red pepper flakes to taste

Cook lo mein noodles according to package instructions until al dente. Meanwhile, heat vegetable oil in a large wok or skillet over medium-high heat. Add garlic and ginger, stirring for 30 seconds until fragrant. Add shrimp and cook until pink, about 2-3 minutes per side. Remove shrimp and set aside.

Add broccoli to the same pan with 2 tablespoons of water and cover for 2 minutes until bright green and crisp-tender. Uncover and add cooked noodles, shrimp, soy sauce, oyster sauce, sriracha, and sesame oil. Toss everything together until well combined and heated through, about 2-3 minutes. Garnish with green onions and red pepper flakes.

For best results, have all ingredients prepped and ready before starting to cook, as this dish comes together quickly. The noodles can become sticky if left sitting too long, so toss them with a small amount of oil if not using immediately after cooking. Adjust the sriracha and red pepper flakes to your preferred level of spiciness, and feel free to substitute other vegetables like snap peas or carrots for the broccoli.

Bang Bang Shrimp Pasta

Bang Bang Shrimp Pasta combines the beloved flavors of crispy, sauce-coated shrimp with tender pasta in a creamy, sweet-and-spicy sauce. This fusion dish takes inspiration from the popular Bang Bang Shrimp appetizer and transforms it into a satisfying main course that's perfect for busy weeknights or special occasions.

The dish gets its name from the signature bang bang sauce, a combination of mayonnaise, sweet chili sauce, and Sriracha that creates a perfect balance of creamy, sweet, and spicy elements. While traditionally served over pasta, this versatile recipe can be adapted to use different noodle varieties or even served over rice.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 pound linguine or fettuccine
• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 2 tablespoons Sriracha sauce
• 1/2 cup panko breadcrumbs
• 2 tablespoons butter
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Green onions for garnish

Cook pasta according to package directions in salted water until al dente. While the pasta cooks, prepare the bang bang sauce by combining mayonnaise, sweet chili sauce, and Sriracha in a bowl. Pat the shrimp dry and coat them in seasoned panko breadcrumbs. Heat oil in a large skillet over medium-high heat and cook the breaded shrimp until golden and crispy, about 2-3 minutes per side.

In the same pan, add butter and garlic, sautéing until fragrant. Add the cooked pasta and bang bang sauce, tossing everything together until well combined and heated through. Return the crispy shrimp to the pan and give a final toss to coat everything in the sauce.

For best results, serve this dish immediately while the shrimp are still crispy. To maintain the texture, you can keep the sauce and pasta separate from the breaded shrimp until just before serving. The sauce can be adjusted for heat level by modifying the amount of Sriracha, and the dish can be made gluten-free by using alternative breadcrumbs and pasta options.

Lemon Butter Shrimp With Angel Hair

Lemon butter shrimp with angel hair pasta combines succulent seafood with delicate noodles in a light, citrusy sauce. This classic combination works perfectly for both casual weeknight dinners and elegant entertaining, as it comes together in under 30 minutes.

The key to this dish lies in properly cooking both the shrimp and pasta to maintain their optimal textures. The shrimp should be pink and just cooked through, while the angel hair pasta should remain al dente, creating the perfect balance of flavors and consistency in every bite.

• 1 pound large shrimp, peeled and deveined
• 8 ounces angel hair pasta
• 6 tablespoons butter
• 4 cloves garlic, minced
• 1 large lemon, juiced and zested
• 1/2 cup white wine
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1/4 cup reserved pasta water

Bring a large pot of salted water to boil and cook angel hair pasta according to package directions until al dente. Meanwhile, in a large skillet over medium-high heat, melt butter with olive oil. Add garlic and red pepper flakes, cooking until fragrant, about 1 minute. Add shrimp to the pan and cook until pink, about 2-3 minutes per side. Remove shrimp and add white wine, lemon juice, and zest to the pan, letting it reduce for 2 minutes.

Return shrimp to the pan, add the drained pasta, reserved pasta water, and parsley. Toss everything together until well combined and heated through. Season with salt and black pepper to taste.

For best results, avoid overcooking the shrimp as they can become tough and rubbery. The pasta water is crucial for creating a silky sauce that clings to the pasta, so don't skip this step. If the dish seems dry, add more pasta water a tablespoon at a time until you achieve the desired consistency.

Teriyaki Shrimp and Vegetables

Teriyaki shrimp paired with colorful vegetables creates a perfect balance of sweet, savory, and umami flavors. This Asian-inspired dish combines succulent shrimp with crisp-tender vegetables in a glossy teriyaki sauce that coats each ingredient perfectly.

The beauty of this recipe lies in its versatility and quick cooking time, making it an ideal choice for busy weeknight dinners. The entire meal comes together in under 30 minutes, and you can easily customize the vegetable selection based on what you have available in your refrigerator.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 cup carrots, julienned
• 3/4 cup teriyaki sauce
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 green onions, sliced
• Sesame seeds for garnish
• Steamed rice for serving

Heat oil in a large wok or skillet over medium-high heat. Add garlic and ginger, stir-frying for 30 seconds until fragrant. Add the vegetables, starting with the firmest ones (carrots and broccoli), and stir-fry for 3-4 minutes. Add the bell peppers and snap peas, cooking for another 2 minutes until vegetables are crisp-tender.

Push the vegetables to one side of the pan and add the shrimp to the empty space. Cook for 2-3 minutes per side until pink and opaque. Pour in the teriyaki sauce, stirring to combine all ingredients. Let the sauce simmer for 1-2 minutes until it thickens slightly and coats the shrimp and vegetables evenly. Garnish with sliced green onions and sesame seeds.

For best results, ensure your shrimp are completely thawed and patted dry before cooking to prevent excess moisture from diluting the sauce. The vegetables can be prepped in advance and stored in the refrigerator to make the cooking process even faster. If using frozen vegetables, thaw and drain them thoroughly before adding to the pan to maintain the right sauce consistency.

Shrimp and Avocado Quinoa Bowl

Shrimp and avocado quinoa bowls combine lean protein, healthy fats, and whole grains in one satisfying meal. The combination of succulent shrimp, creamy avocado, and nutty quinoa creates a perfectly balanced dish that's both nutritious and delicious.

This recipe takes approximately 30 minutes to prepare and can be served warm or cold, making it an excellent option for meal prep. The dish is naturally gluten-free and can be customized with additional vegetables or seasonings to suit individual preferences.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 pound large shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lime, juiced
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Rinse quinoa thoroughly under cold water and cook it in 2 cups of water with a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the water is absorbed and quinoa is fluffy.

While the quinoa cooks, season the shrimp with paprika, cumin, salt, and pepper. Heat olive oil in a large skillet over medium-high heat, add minced garlic, and cook the shrimp for 2-3 minutes per side until pink and opaque.

In a large bowl, combine the cooked quinoa, sautéed shrimp, diced avocado, tomatoes, cucumber, and red onion. Drizzle with lime juice and additional olive oil if desired. Toss gently to combine all ingredients, taking care not to mash the avocado. Garnish with fresh cilantro before serving.

For best results, avoid adding the avocado until just before serving to prevent browning. If making this dish ahead of time, store the components separately and assemble when ready to eat. The quinoa can be cooked in advance and stored in the refrigerator for up to 3 days, while the shrimp is best consumed within 24 hours of cooking.