The 10 Best Shrimp Recipes

Remember that part in Forrest Gump where Bubba lists all of the things you can do with shrimp? We decided to accept that challenge, because it is after all shrimp season isn’t it? Here are our top ten shrimp recipes…

Shrimp Scampi with Linguini

shrimp pasta

Ingredients:

1 pound Shrimp, peeled and deveined, tails removed

1 box Linguini

2 tablespoons butter

2 tablespoons Olive Oil

1 tablespoon Lemon Juice

1/2 cup White Wine

3 Garlic Cloves, thinly Sliced

2 tablespoons Shallot, minced

Red Pepper Flakes, to taste

Salt, to taste

Pepper, to taste

2 tablespoons Parsley, roughly chopped

Directions:

Bring a large pot of salted water to boil.  Cook linguini until al dente, 7-8 minutes.  Drain and rinse under very cold water to stop the cooking and prevent the pasta from lumping together.

In a large skillet, heat the butter and olive oil over medium-high heat. Add garlic and minced shallots. Sauté for 2-3 minutes to soften.  Add lemon juice and white wine. If using, add red pepper flakes.  Let the sauce reduce by half. Season the shrimp well with salt and pepper. Add the shrimp to the skillet, sauté for 3-4 minutes until the shrimp are fully cooked.  Add the linguini and toss to coat with the sauce.  Mix in the fresh parsley for garnish.

Spicy Chipotle Shrimp Tacos

shrimp tacos easy

Ingredients:

1 pound Shrimp, peeled, deveined, tails removed

1 ear Corn, grilled

1 tablespoon Extra Virgin Olive Oil

1 Chipotle Pepper in Adobo Sauce

2 teaspoons Adobo Sauce (Use less for less spice)

3/4 cup Greek Yogurt

Mixed Greens

2 tablespoons Lime Juice

1 tablespoon White Wine Vinegar

1 tablespoon Cilantro, freshly chopped

1/4 cup Olive Oil

Corn Tortillas, warmed

Directions:

Preheat a grill pan over medium-high heat. Brush the ear of corn with olive oil and season with salt and pepper.  Grill the piece of corn on each side for 3-4 minutes.  Rotate to get a nice char all the way around.  Let the grilled corn cool. Once cool, slice kernels away from the core.

In a food processor, combine chipotle pepper, adobo sauce, and yogurt. Pulse until fully blended. Season the shrimp with salt and pepper.  Heat 1 tablespoon oil in a skillet over medium-high heat. When the pan is hot and the oil is shimmering, sear the shrimp.  Cook for 5-6 minutes until shrimp are fully cooked. Toss the shrimp in the chipotle sauce. 

In a small bowl, whisk together lime juice, cilantro, and olive oil. Coat the mixed greens with the cilantro-lime, dressing.

Build the tacos by placing a small amount of mixed greens on the tortilla.  Add the chipotle shrimp on top of the greens.  Top with grilled corn and extra cilantro.

Poached Shrimp and Orzo Pasta Salad

shrimp pasta salad

Ingredients:

2 cups Orzo, cooked

1 pound Shrimp

1/4 cup Lemon Juice, divided in half

2 tablespoons Red Wine Vinegar

1/4 cup plus 2 tablespoons  Extra Virgin Olive Oil

1 Red Onion, cut into wedges

1 Red Bell Pepper, cut into 1” pieces

1 Green Bell Pepper,  cut into 1” pieces

1 Yellow Bell Pepper,  cut into 1” pieces

1 teaspoon Kosher Salt

1/2 teaspoon Black Pepper

3 Garlic cloves, crushed

1/4 cup Pine Nuts, toasted

1/2 cup Feta Cheese, crumbled

2 tablespoons Fresh Dill, picked, plus more for garnish

Directions:

Preheat oven to 375 degrees Fahrenheit.

On a baking sheet, toss vegetables with 2 tablespoons olive oil, salt, pepper, and garlic cloves.  Roast in the oven until tender and slightly browned, about 25-30 minutes. Let cool.

Bring a large pot of salted water to a boil.  Add half of the lemon juice and shrimp.  Once it returns to a boil, boil for 2-3 minutes until the shrimp turn pink.  Drain and let cool.  Once the shrimp are cool, peel away the shell and tail before adding them to the salad.

In a large bowl, whisk together remaining lemon juice, red wine vinegar, and 1/4 cup olive oil. Toss with orzo, roasted vegetables, pine nuts, feta, and dill. Top with poached shrimp and extra dill.

Warm Shrimp, Potato, and Bacon Salad

shrimp salad

Ingredients:

1 pound Shrimp, peeled and deveined, tails removed

1/2 pound small Red Potato, quartered

1 tablespoon Olive Oil

1 teaspoon Kosher salt

1/2 teaspoon Black Pepper

1/4 cup Uncured Bacon, chopped into pieces

4 cloves Garlic, thinly sliced

1 tablespoon Dijon Mustard

1 tablespoon Apple Cider Vinegar

1 tablespoon Honey

1/4 cup Extra Virgin Olive Oil

1 box Spinach

Directions:

Preheat oven to 375 degrees Fahrenheit.

Toss the potatoes with 1 tablespoon olive oil, garlic, salt, and pepper.  Place on a baking sheet. Roast in the oven until golden brown and fork tender, about 25 minutes.

While the potatoes are cooking, make the dressing.  In a small bowl, whisk together the dijon mustard, apple cider vinegar, and honey.  While whisking, slowly pour in the olive oil. Whisk well to form the emulsion.

Place a skillet over medium heat.  Brown the chopped bacon, letting the fat render. Remove bacon to a paper-towel lined plate. Keep 1 tablespoon of the bacon fat in the skillet, discard the rest.  Season the shrimp with salt and pepper.  Add shrimp to the skillet and cook in the bacon fat.  Add the potatoes and bacon pieces back into the skillet. Mix all items together and remove from heat.

To serve, toss the spinach with the honey mustard vinaigrette.  Top with the warm potatoes, shrimp, and bacon pieces.

Blackened Shrimp with Avocado and Black Bean Salad

avocado black bean salad

Ingredients:

1 1/3 pound Medium Shrimp, peeled and deveined

3 tablespoons Blackening Seasoning

1 tablespoon Canola Oil

2 Avocados, cut into large pieces

1 can Black Beans, rinsed

1 cup Tomatoes, diced

2 tablespoons Lime Juice

1 1/2 teaspoons Kosher Salt

1/4 cup Cilantro, roughly Chopped

Directions:

In a bowl, toss shrimp and blackening seasoning. Toss to coat shrimp well.  In a large skillet over medium-high heat, heat canola oil.  When oil is hot, add shrimp to sear. Cook the shrimp, stirring occasionally for 5-7 minutes until cooked through.  Let cool slightly before adding to the salad.

In a large bowl, combine avocado, black beans, tomatoes, lime juice, salt, and cilantro. Let sit in the refrigerator for 20 minutes.  When ready to serve, top with blackened shrimp.

Coconut Shrimp Curry with Pineapple

shrimp curry recipe

Ingredients:

1 1/2 pound Medium Shrimp, peeled and De-veined

2 tablespoons Curry Powder

1/2 teaspoon Cumin

1 tablespoon Coconut Oil

1 teaspoon Kosher Salt

1 small White Onion, Small Dice

1/2 Red Bell Pepper, thinly sliced

1/2 cup Pineapple, Medium Dice

1 cup Light coconut Milk

1 teaspoon Sriracha

1 teaspoon Agave

1/4 cup fresh Basil, roughly chopped, plus more for garnish

Basmati Rice, for Serving

Directions:

Melt coconut oil in a skillet over medium heat. Add the onions and salt to the skillet, cook for 5-7 minutes, until soft and translucent.  Add the bell pepper, basil, curry powder, cumin, sriracha, agave, and coconut milk.  Cook for another 2-3 minutes.  Add shrimp and pineapple, stir to coat in the sauce.  Continue cooking for 5-6 minutes until shrimp are fully cooked and mixture has thickened. Serve over basmati rice with fresh basil garnish.

Shrimp Burgers with Oven Roasted Tomatoes

shrimp-burger-recipe

Ingredients:

1 pound Shrimp, peeled and deveined, tail removed

1 tablespoon Dijon Mustard

1 teaspoon  Soy Sauce

1 egg, beaten

1 Scallions, thinly sliced

1 tablespoons Parsley

1 cup Bread Crumbs

1 tablespoon Extra Virgin Olive Oil

1 cup Cherry Tomatoes, cut in half

1 teaspoon Kosher Salt

1/4 teaspoon Black Pepper

1 clove garlic, crushed

Lettuce, for garnish

Red Onion Slices, for garnish

4 Buns, your choice

Directions:

Preheat oven to 400 degrees Fahrenheit.

Toss cherry tomatoes with garlic, salt, pepper, and 1/2 tablespoon olive oil.  Roast in the oven for 10 minutes.

In a food processor, combine shrimp, dijon mustard, and soy sauce. Pulse for 30 seconds to chop the shrimp and combine with dijon mustard and soy sauce.  Transfer mixture to a bowl. To the shrimp mixture add scallions, parsley, egg, and bread crumbs.  Stir well to mix.  Form into 4 evenly sized patties.  Place in the freezer for 10 minutes. 

Place a large skillet over medium-high heat.  Add 1/2 tablespoon olive oil. Once olive oil is hot, add burgers to the skillet.  Cook for 7 minutes on one side and flip.  Cook for another 4 minutes and remove from heat. 

Build the burger by placing lettuce on the bottom of the buns.  Top each with a shrimp burger.  Garnish the shrimp burgers with oven roasted tomatoes and red onions.

Grilled Lemon Shrimp

recipe grilled shrimp

Ingredients:

1 pound shrimp, peeled and deveined

1 pint Cherry Tomatoes

16 fresh Basil Leaves

2 tablespoons Olive Oil

1 tablespoon Lemon Juice

Salt, to taste

Pepper, to taste

6 Skewers, soaked in water

Directions:

Season shrimp with salt and pepper. Toss shrimp in a bowl with olive oil and lemon juice. Alternate placing the shrimp, cherry tomatoes, and basil leaves onto the skewers.

Heat a grill or grill pan on medium-high heat. Grill on one side for 3-4 minutes.  Flip and continue grilling on the second side for 3-4 minutes.

Shrimp Rolls

shrimp recipe

Ingredients:

1 1/4 pounds Medium Shrimp, cooked, peeled and deveined

1/2 cup Granny Smith Apples, cut into very small pieces

2 Scallions, thinly sliced, plus more of garnish

1/4 cup Mayonnaise

1 tablespoon Whole Grain Mustard

1 teaspoon Apple Cider Vinegar

1 teaspoon Lemon Juice

1/4 teaspoon Paprika

1 tablespoon Parsley, roughly chopped, plus more for garnish

Hot Dog Buns, toasted

Directions:

Chop the cooked shrimp into small, bite-sized pieces. In a large bowl, whisk together mayonnaise, whole grain mustard, apple cider vinegar, lemon juice, and paprika.  Add shrimp, apples, scallions, and parsley.  Stir to mix well. Divide the shrimp mixture evenly between the toasted hot dog buns. Garnish with scallions and parsley.

Sesame Shrimp

shrimp recipes

Ingredients:

1 pound Medium Shrimp, peeled and deveined

1 teaspoon Sesame Oil

2 cloves Garlic, minced

2 tablespoons Sake

3 Tablespoons Honey

3 tablespoon Soy Sauce or Tamari

1 tablespoon Dark Brown Sugar

2 tablespoon Rice Vinegar

Scallion Greens, thinly sliced for garnish

Sesame Seeds for garnish

Jasmine Rice, for serving

Directions:

Place a skillet over medium heat.  To the skillet, add sesame oil, minced garlic, and shrimp.  Sauté for 5-7 minutes. Remove shrimp from the pan. Deglaze the pan with sake, scraping up any bits stuck to the bottom. Add honey, soy sauce, dark brown sugar, and rice vinegar.  Bring to simmer.  Simmer sauce for 4-5 minutes until it becomes thick and syrupy.  Add shrimp back to the pan, tossing to coat in the sauce.  Serve over jasmine rice.  Garnish with scallions and sesame seeds.

Photographed by Alli Shepherd.