10 Easy Shrimp Recipes

If you've been less than thrilled with your seafood cooking adventures, you're about to discover a game-changing collection of shrimp recipes. You'll find that these 10 approachable dishes transform simple ingredients into restaurant-worthy meals, right in your kitchen. From the buttery richness of garlic scampi to the exotic warmth of coconut curry, each recipe offers clear steps and common ingredients. Stay with me as we explore the secrets to perfectly cooked shrimp every time.

Classic Garlic Shrimp Scampi

Shrimp scampi is a quintessential Italian-American dish that combines succulent shrimp with a rich, garlicky butter sauce. The dish has become a staple in restaurants across America and remains one of the most popular ways to prepare shrimp at home.

This classic recipe takes just 20 minutes to prepare and requires minimal ingredients, making it perfect for both weeknight dinners and special occasions. The key to a perfect scampi lies in not overcooking the shrimp while creating a sauce that's well-balanced between garlic, wine, and butter.

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

Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to brown it. 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 pan, scraping up any browned bits from the bottom. Let the sauce reduce for 2-3 minutes, then add the remaining butter, parsley, red pepper flakes, salt, and pepper. Return the shrimp to the pan and toss to coat in the sauce. If serving with pasta, add the cooked pasta to the pan and toss everything together.

When cooking shrimp scampi, timing is crucial. Overcooked shrimp become rubbery and tough, so remove them from the heat as soon as they turn pink and opaque. Also, make sure your garlic doesn't brown or burn, as this will create a bitter taste. For the best flavor, use fresh garlic instead of pre-minced, and choose a good quality white wine that you'd drink, as the flavor will concentrate in the sauce.

Coconut Curry Shrimp

Coconut curry shrimp combines the sweet, creamy richness of coconut milk with aromatic curry spices and succulent shrimp. This Thai-inspired dish delivers a perfect balance of flavors that dance on your tongue – from the subtle sweetness of coconut to the warmth of curry and the fresh brightness of lime and cilantro.

A restaurant-quality meal that takes just 30 minutes to prepare, coconut curry shrimp pairs beautifully with steamed jasmine rice or rice noodles. The sauce is rich enough to coat each shrimp while providing plenty of extra for spooning over your chosen side dish.

• 1 pound large shrimp, peeled and deveined
• 2 cans (14 oz each) coconut milk
• 3 tablespoons Thai red curry paste
• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, sliced
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 lime, juiced
• Fresh cilantro for garnish
• Salt to taste

Heat vegetable oil in a large skillet over medium heat. Sauté onions until translucent, then add garlic and ginger, cooking until fragrant. Stir in the curry paste and cook for another minute to release the aromatics.

Pour in the coconut milk, fish sauce, and brown sugar, bringing the mixture to a gentle simmer. Add the bell peppers and cook for 3-4 minutes until slightly softened. Add the shrimp to the simmering sauce and cook for 4-5 minutes until they turn pink and opaque. Finish with lime juice and adjust seasoning with salt as needed.

For best results, use full-fat coconut milk as it provides the richest texture and won't separate during cooking. The curry paste can be adjusted according to your spice preference, and shrimp should be added last to prevent overcooking. Store leftovers in an airtight container for up to 2 days, though the dish is best enjoyed fresh.

Sheet Pan Lemon Herb Shrimp

Sheet Pan Lemon Herb Shrimp is a quick and effortless dinner option that delivers restaurant-quality results in under 30 minutes. The combination of bright citrus, aromatic herbs, and perfectly cooked shrimp creates a light yet satisfying meal that's perfect for busy weeknights.

This one-pan wonder requires minimal cleanup and allows the shrimp to roast evenly while absorbing all the flavors of the herbs and seasonings. The high heat of the sheet pan creates a slight caramelization on the shrimp while keeping them tender and juicy on the inside.

• 2 pounds large shrimp, peeled and deveined
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 2 lemons
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1 tablespoon butter, melted

Preheat the oven to 400°F and line a large sheet pan with parchment paper. In a large bowl, combine olive oil, minced garlic, juice of one lemon, herbs, salt, pepper, and red pepper flakes. Add the shrimp to the bowl and toss until evenly coated. Arrange the shrimp in a single layer on the prepared sheet pan, and slice the remaining lemon into thin rounds to distribute across the pan.

Roast for 8-10 minutes, or until the shrimp are pink and opaque, turning them halfway through cooking. Once done, drizzle with melted butter and garnish with additional fresh herbs if desired.

For best results, ensure the shrimp are completely thawed and patted dry before seasoning. Avoid overcrowding the pan, as this can cause the shrimp to steam rather than roast. The cooking time may vary slightly depending on the size of your shrimp, so keep an eye on them to prevent overcooking, which can make them tough and rubbery.

Spicy Cajun Shrimp Pasta

Spicy Cajun shrimp pasta combines the rich flavors of Louisiana-style seasoning with succulent shrimp and perfectly cooked pasta. This dish delivers a harmonious blend of heat, cream, and seafood that creates a restaurant-quality meal right in your kitchen.

The key to this recipe lies in properly seasoning both the shrimp and the sauce, while ensuring the pasta maintains its ideal al dente texture. The cream sauce, infused with Cajun spices, coats each piece of pasta and shrimp, delivering consistent flavor in every bite.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 12 ounces fettuccine pasta
• 2 tablespoons Cajun seasoning
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• Salt and black pepper to taste
• Fresh parsley for garnish

Cook the pasta in salted water according to package instructions until al dente. While the pasta cooks, toss the shrimp with 1 tablespoon of Cajun seasoning. Heat olive oil in a large skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and slightly charred. Remove and set aside. In the same pan, melt butter and sauté garlic and bell peppers until fragrant. Add remaining Cajun seasoning, heavy cream, and chicken broth, bringing to a simmer. Stir in Parmesan cheese until the sauce thickens.

Combine the cooked pasta with the sauce, ensuring even coating. Return the shrimp to the pan and toss everything together. Let it simmer for 2-3 minutes to allow the flavors to meld.

For best results, avoid overcooking the shrimp as they can become tough and rubbery. Adjust the amount of Cajun seasoning based on your heat preference, and keep some pasta water reserved to thin out the sauce if it becomes too thick. The dish is best served immediately while the sauce is creamy and the pasta is still hot.

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 bite. This quick-cooking dish brings together Asian-inspired flavors with everyday ingredients you likely already have in your pantry, making it an ideal choice for busy weeknight dinners.

The key to this recipe's success lies in its sauce – a balanced blend of honey, soy sauce, and garlic that caramelizes slightly during cooking, creating a glaze that coats both the shrimp and vegetables. The entire meal comes together in under 30 minutes, making it faster than takeout while delivering restaurant-quality results.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/4 cup honey
• 1/4 cup soy sauce
• 1 tablespoon vegetable oil
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 red bell pepper, sliced
• 2 cups broccoli florets
• 1 cup snap peas
• 2 green onions, chopped
• 1/2 teaspoon red pepper flakes (optional)

Start by mixing honey, soy sauce, and minced garlic in a bowl. In a separate small bowl, combine cornstarch and water to create a slurry. Heat oil in a large wok or skillet over medium-high heat. Add vegetables and stir-fry for 3-4 minutes until crisp-tender, then remove and set aside. Add shrimp to the same pan and cook for 2-3 minutes until pink.

Return vegetables to the pan, pour in the honey-garlic sauce, and add the cornstarch slurry. Cook everything together for 2-3 minutes, stirring constantly until the sauce thickens and coats all ingredients evenly. Garnish with chopped green onions and serve hot over rice or noodles.

For best results, ensure your shrimp are completely thawed and patted dry before cooking to achieve proper caramelization. The cornstarch slurry can be adjusted for thicker or thinner sauce consistency, and vegetables can be swapped based on preference or availability. To prevent overcooking, remove the shrimp from heat as soon as they turn pink, as they'll continue to cook slightly in the residual heat of the sauce.

Mediterranean Grilled Shrimp Skewers

Mediterranean Grilled Shrimp Skewers combine the smoky char of grilled seafood with the bright, bold flavors of Mediterranean cuisine. The dish features succulent shrimp marinated in olive oil, lemon, garlic, and herbs, then threaded onto skewers and grilled to perfection.

This crowd-pleasing recipe is ideal for summer barbecues, casual dinner parties, or any occasion that calls for fresh seafood with a Mediterranean twist. The marinade infuses the shrimp with flavor while keeping them tender and juicy throughout the grilling process.

• 1.5 pounds large shrimp, peeled and deveined
• 1/4 cup extra virgin olive oil
• 3 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8-10 wooden skewers
• 1 lemon, cut into wedges for serving

In a large bowl, whisk together olive oil, garlic, lemon juice, oregano, basil, paprika, red pepper flakes, salt, and pepper. Add the shrimp and toss to coat evenly. Cover and refrigerate for 30 minutes to 2 hours. While the shrimp marinates, soak wooden skewers in water for at least 30 minutes to prevent burning.

Preheat your grill to medium-high heat (around 375-400°F). Thread the marinated shrimp onto the soaked skewers, about 4-5 shrimp per skewer. Grill the skewers for 2-3 minutes per side until the shrimp turn pink and opaque, with light char marks.

For best results, avoid overcooking the shrimp as they can become tough and rubbery. The shrimp are done when they form a "C" shape; if they curl into a tight "O" shape, they're overcooked. Leave space between each shrimp on the skewer to ensure even cooking, and brush any remaining marinade over the shrimp while grilling for extra flavor.

Creamy Parmesan Shrimp Risotto

Creamy Parmesan Shrimp Risotto combines the rich, velvety texture of perfectly cooked Arborio rice with succulent shrimp and the sharp, nutty flavor of Parmesan cheese. This Italian classic transforms simple ingredients into an elegant dish that's both comforting and sophisticated.

While risotto has a reputation for being difficult to prepare, this version simplifies the process while maintaining the dish's signature creamy consistency. The key lies in gradually adding warm broth to the rice while stirring, allowing the grains to release their starches and create that characteristic silky texture.

• 1½ cups Arborio rice
• 1 pound large shrimp, peeled and deveined
• 6 cups chicken or seafood broth
• 1 cup white wine
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 1 cup freshly grated Parmesan cheese
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 lemon, zest and juice
• ½ cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Begin by heating the broth in a separate pot and keeping it warm throughout the cooking process. In a large skillet or risotto pan, heat olive oil over medium heat and sauté the onions until translucent. Add garlic and rice, stirring to coat the grains with oil until they become slightly toasted. Pour in the wine and stir until absorbed.

Add the warm broth one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding more. This process takes about 18-20 minutes. When the rice is nearly done, stir in the shrimp and cook until they turn pink. Finally, add the butter, Parmesan, heavy cream, lemon zest, and juice, stirring until well combined and creamy.

For best results, use room-temperature ingredients and high-quality Parmesan cheese. The risotto should have a flowing consistency – not too thick or too soupy. If it becomes too thick after sitting, add a splash of warm broth to restore its creamy texture. Always serve immediately while the risotto is hot and the shrimp are perfectly cooked.

Bang Bang Shrimp Tacos

Bang Bang Shrimp Tacos combine the beloved flavors of traditional bang bang sauce with the casual comfort of street-style tacos. This fusion dish brings together crispy fried shrimp, a creamy spicy sauce, and fresh taco toppings for an explosion of textures and tastes that will satisfy any seafood lover.

The key to perfect bang bang shrimp tacos lies in achieving the right balance between the crispy coating on the shrimp and the signature sauce, which features a blend of sweet chili sauce and mayonnaise. When assembled in warm tortillas with fresh vegetables, these tacos deliver a restaurant-quality experience right in your home kitchen.

Ingredients:

• 1 pound medium shrimp, peeled and deveined
• 2 cups all-purpose flour
• 1 cup buttermilk
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ cup mayonnaise
• ¼ cup sweet chili sauce
• 1 tablespoon sriracha
• 8 small corn or flour tortillas
• 2 cups shredded cabbage
• 2 green onions, sliced
• Vegetable oil for frying
• Salt and pepper to taste

Coat the shrimp by creating a dredging station with flour mixture and buttermilk. Season the flour with garlic powder, paprika, salt, and pepper. Dip each shrimp in buttermilk, then coat in the seasoned flour. Heat oil in a large skillet to 350°F and fry the shrimp in batches until golden brown, about 2-3 minutes per side. While the shrimp cooks, prepare the bang bang sauce by mixing mayonnaise, sweet chili sauce, and sriracha in a bowl.

Warm the tortillas and begin assembly by placing a portion of shredded cabbage in each tortilla. Add the crispy fried shrimp and drizzle generously with bang bang sauce. Top with sliced green onions and serve immediately while the shrimp is still hot and crispy.

For best results, maintain oil temperature between 350-375°F during frying to ensure crispy shrimp that isn't greasy. The shrimp can be prepared in advance and reheated in a 350°F oven for 5-7 minutes, though fresh-fried is optimal. The bang bang sauce can be made up to three days ahead and stored in an airtight container in the refrigerator.

Teriyaki Pineapple Shrimp

Teriyaki Pineapple Shrimp combines the sweet and tangy flavors of traditional teriyaki sauce with the tropical essence of fresh pineapple. This Hawaiian-inspired dish transforms ordinary shrimp into a delightful meal that brings the taste of the islands to your dinner table.

The beauty of this recipe lies in its simplicity and quick preparation time, making it perfect for both weeknight dinners and casual entertaining. The caramelization of the teriyaki sauce, combined with the natural sweetness of pineapple, creates a glaze that coats the shrimp perfectly while keeping them tender and juicy.

• 1 pound large shrimp, peeled and deveined
• 1 cup teriyaki sauce
• 1 fresh pineapple, cut into chunks
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons vegetable oil
• 2 green onions, sliced
• 1 teaspoon sesame seeds
• 1/4 teaspoon black pepper
• 1 red bell pepper, cut into chunks (optional)

Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and grated ginger, sautéing until fragrant, about 30 seconds. Add the shrimp to the pan and cook for 2-3 minutes until they start to turn pink. Add the pineapple chunks and continue cooking for another 2 minutes.

Pour the teriyaki sauce into the pan and bring to a simmer. Allow the sauce to reduce and thicken while coating the shrimp and pineapple, approximately 3-4 minutes. The shrimp should be fully cooked and the sauce should be glossy. Sprinkle with sesame seeds and green onions before serving.

For best results, ensure the shrimp are completely thawed and patted dry before cooking to achieve better caramelization. Avoid overcooking the shrimp as they can become tough and rubbery. The dish can be served over steamed rice or noodles, and any leftover sauce in the pan makes an excellent drizzle for the accompanying sides.

One-Pot Shrimp and Orzo

One-Pot Shrimp and Orzo is a Mediterranean-inspired dish that combines succulent shrimp with tender orzo pasta, creating a perfect balance of seafood and pasta in every bite. The dish gets its rich flavor from a combination of garlic, lemon, and fresh herbs, while cherry tomatoes add both color and a subtle sweetness.

This recipe takes approximately 30 minutes to prepare and cook, making it an ideal choice for busy weeknight dinners. The beauty of this one-pot meal lies in its simplicity – the orzo cooks directly in the flavorful broth, absorbing all the delicious flavors while creating a creamy, risotto-like texture.

• 1 pound large shrimp, peeled and deveined
• 1½ cups orzo pasta
• 4 cups chicken or seafood broth
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 lemon, zested and juiced
• ½ cup white wine
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• ¼ cup fresh parsley, chopped
• Salt and black pepper to taste

Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add orzo and toast for 2 minutes, stirring frequently. Pour in the white wine and let it reduce by half. Add the broth, oregano, red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the orzo is almost tender, about 8-10 minutes.

When the orzo is nearly done, add the shrimp and cherry tomatoes to the pan. Cook for 3-4 minutes until the shrimp turn pink and are cooked through. Remove from heat and stir in lemon zest, lemon juice, and fresh parsley.

For best results, use high-quality, fresh shrimp and make sure not to overcook them as they can become tough and rubbery. The dish can be stored in an airtight container in the refrigerator for up to 2 days, though the orzo may absorb more liquid during storage. When reheating, add a splash of broth or water to restore the creamy consistency.