13 Shrimp Dinners So Fast and Flavorful They Will Become Your Weeknight Secret
Did you know shrimp cooks in about three minutes? That makes it one of the best friends a busy cook can have. A bag of frozen shrimp in the freezer means a delicious dinner is never far away. These shrimp dinners go from a spicy Cajun skillet and crispy tacos to New Orleans gumbo, a backyard shrimp boil and Spanish garlic gambas. Love seafood? Try our easy salmon dinners for busy nights too. Let us dive in..
Shrimp Dinners Start With a Cajun Shrimp and Sausage Skillet
This skillet brings big Louisiana flavor in about 20 minutes. Smoky sausage, peppers and onions cook in butter and Cajun spice, then plump shrimp go in for just a few minutes at the end. The buttery, spicy sauce is perfect over rice or soaked up with garlic bread. Of all shrimp dinners, this is the one we make most. It is the kind of dinner that disappears fast, so make plenty.
You will need: 1 pound large shrimp (peeled), 12 oz smoked sausage (sliced), 1 red and 1 green bell pepper, 1 onion, 4 garlic cloves, 3 tablespoons butter, 1 tablespoon Cajun seasoning, 1/2 cup chicken broth, juice of 1/2 lemon, parsley, rice and garlic bread to serve.
How to make it: Brown the sausage in a cast iron skillet and set aside. Melt the butter and cook the peppers and onion for 5 minutes, then the garlic. Add the Cajun seasoning and broth. Return the sausage, add the shrimp and cook 3 minutes until pink. Finish with lemon and parsley and serve with rice.
Shrimp Dinners in 10 Minutes: Garlic Butter Shrimp
When you need dinner right now, this is the answer. Shrimp sizzle in butter with lots of garlic, a pinch of chili and a squeeze of lemon. That is it. Serve over rice, pasta or with crusty bread to mop up the sauce. Quick poll: A) more garlic, B) more butter, C) more lemon, D) all of the above?
You will need: 1 1/2 pounds large shrimp (peeled), 4 tablespoons butter, 6 garlic cloves (minced), 1/4 teaspoon chili flakes, 1/4 cup chicken broth or white wine, juice of 1/2 lemon, 2 tablespoons chopped parsley, salt and pepper.
How to make it: Pat the shrimp dry and season. Melt 2 tablespoons butter in a hot pan and cook the shrimp 1 minute per side, then remove. Add the rest of the butter, garlic and chili and cook 30 seconds. Add the broth and lemon, return the shrimp and toss with parsley.
Creamy Tuscan Garlic Shrimp
Sun dried tomatoes, spinach, garlic and parmesan come together in a silky cream sauce that tastes like a restaurant dish. The shrimp cook right in the sauce, so it is all done in one pan in 20 minutes. Serve with pasta or crusty bread. Honestly, you might want to lick the pan. Would you serve this for date night?
You will need: 1 pound large shrimp, 2 tablespoons butter, 4 garlic cloves, 1/3 cup sun dried tomatoes (chopped), 1 cup heavy cream, 1/2 cup parmesan, 1 teaspoon Italian seasoning, 2 cups baby spinach, salt, pepper.
How to make it: Sear the seasoned shrimp in butter for 1 minute per side and remove. Add the garlic and sun dried tomatoes for 1 minute. Pour in the cream, add the parmesan and seasoning and simmer 3 minutes. Stir in the spinach until wilted. Return the shrimp for 1 minute.
Crispy Shrimp Tacos With Creamy Sauce
Shrimp tacos are fresh, zesty and so fun to eat. Season the shrimp with chili and lime, sear them fast, then tuck into warm tortillas with crunchy slaw and a creamy chipotle sauce. They are ready in 20 minutes and taste like a beach vacation. Hard shell or soft? Tell us your pick.
You will need: 1 pound shrimp, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, juice of 1 lime, 1 tablespoon oil, 8 small tortillas, 2 cups shredded cabbage, cilantro. Sauce: 1/2 cup sour cream, 1 chipotle pepper or 1 teaspoon hot sauce, lime juice.
How to make it: Toss the shrimp with spices, lime and salt. Sear in hot oil 1 to 2 minutes per side. Blend or stir the sauce ingredients. Warm the tortillas. Fill with cabbage, shrimp, sauce and cilantro and serve with lime wedges.
Sizzling Shrimp Fajitas
Some shrimp dinners are pure fun. Fajitas are a party on a plate, and shrimp makes them extra quick. Peppers and onions get charred in a hot skillet, then seasoned shrimp go in until pink and juicy. Bring the skillet to the table still sizzling and let everyone build their own. Do you add guacamole, sour cream or both?
You will need: 1 1/2 pounds shrimp, 2 tablespoons oil, 1 red, 1 yellow and 1 green bell pepper (sliced), 1 onion (sliced), 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon paprika, juice of 1 lime, flour tortillas, guacamole, sour cream.
How to make it: Heat 1 tablespoon oil in a large skillet until very hot. Cook the peppers and onion for 6 minutes until charred and soft, then remove. Add the remaining oil and the shrimp tossed with spices. Cook 3 minutes. Return the vegetables, add lime and serve with warm tortillas.
Shrimp Dinners From New Orleans: Gumbo
Gumbo is the soul food of Louisiana. It starts with a dark roux, cooked slowly until it is the color of chocolate, which gives the stew its deep, toasty flavor. Then come the holy trinity of onion, celery and peppers, sausage and plump shrimp. Serve it over white rice. Have you ever tasted real gumbo?
You will need: 1/2 cup oil, 1/2 cup flour, 1 onion, 2 celery stalks, 1 green bell pepper, 4 garlic cloves, 6 cups seafood or chicken broth, 12 oz andouille sausage, 1 tablespoon Cajun seasoning, 2 bay leaves, 1 pound shrimp, green onions, white rice.
How to make it: Cook the oil and flour over medium low heat, stirring constantly, for 20 to 30 minutes until dark brown. Add the onion, celery, pepper and garlic and cook 5 minutes. Slowly whisk in the broth, add the sausage, seasoning and bay leaves and simmer 45 minutes. Add the shrimp for the last 5 minutes.
Spicy Shrimp Creole
Shrimp Creole is another Louisiana classic, lighter than gumbo with a bright tomato sauce full of peppers and spice. It is quick enough for a weeknight and full of bold flavor. A splash of hot sauce at the end brings a nice kick. Serve it in a big bowl with rice. Who in your house loves spicy food the most?
You will need: 2 tablespoons butter, 1 onion, 2 celery stalks, 1 green bell pepper, 3 garlic cloves, 1 can (14 oz) diced tomatoes, 1 can (8 oz) tomato sauce, 1/2 cup chicken broth, 2 teaspoons Creole seasoning, 1 bay leaf, 1 1/2 pounds shrimp, hot sauce, green onions, rice.
How to make it: Cook the onion, celery and pepper in butter for 6 minutes. Add the garlic for 1 minute. Stir in the tomatoes, sauce, broth, seasoning and bay leaf and simmer 15 minutes. Add the shrimp and cook 3 to 4 minutes until pink. Add hot sauce to taste and serve over rice.
Shrimp Dinners for a Crowd: Backyard Shrimp Boil
A shrimp boil is less a recipe and more a party. Corn, potatoes, sausage and shrimp all cook in one big pot of spicy, lemony water, then get dumped onto a newspaper covered table. Everyone digs in with their hands. Pass the melted butter and plenty of napkins. Quick poll: A) extra corn, B) extra potatoes, C) extra shrimp, D) extra sausage?
You will need: 2 pounds shell-on shrimp, 1 1/2 pounds small red potatoes, 4 ears corn (halved), 1 pound smoked sausage (in chunks), 1/3 cup Old Bay or Cajun seasoning, 2 lemons (halved), 1 head garlic (halved), 1/2 cup melted butter.
How to make it: Fill a large pot with water, add the seasoning, lemons and garlic and bring to a boil. Add the potatoes and cook 12 minutes. Add the corn and sausage and cook 6 minutes. Add the shrimp and cook 2 to 3 minutes until pink. Drain and pour onto a lined table with melted butter.
Grilled Lemon Herb Shrimp Skewers
Shrimp on the grill pick up a smoky char that is hard to beat. A quick marinade of olive oil, lemon, garlic and herbs is all they need. Thread them on skewers so they are easy to flip and cook only two minutes per side. Serve with rice, salad or grilled vegetables for a light, summery dinner.
You will need: 1 1/2 pounds large shrimp, 1/4 cup olive oil, juice and zest of 1 lemon, 3 garlic cloves, 1 teaspoon paprika, 1 teaspoon dried oregano, salt, pepper, parsley, wooden skewers (soaked).
How to make it: Mix the oil, lemon, garlic and spices and toss with the shrimp for 15 to 30 minutes. Thread onto skewers. Grill over high heat for 2 minutes per side until pink and lightly charred. Sprinkle with parsley and more lemon.
Spanish Gambas al Ajillo
In Spain, gambas al ajillo is served sizzling in little clay dishes at tapas bars. Shrimp cook gently in olive oil with sliced garlic and chili until the oil is golden and fragrant. The best part is dunking crusty bread into that garlicky oil. Would you share this, or keep the whole pan for yourself?
You will need: 1 pound shrimp, 1/2 cup olive oil, 8 garlic cloves (thinly sliced), 1 dried red chili or 1/2 teaspoon chili flakes, 1 teaspoon smoked paprika, 2 tablespoons dry sherry or lemon juice, salt, parsley, crusty bread, cherry tomatoes (optional).
How to make it: Warm the oil in a pan over medium low heat with the garlic and chili until the garlic turns light gold. Raise the heat, add the shrimp and paprika and cook 2 to 3 minutes. Add the sherry, salt and parsley. Serve bubbling with crusty bread.
Crispy Coconut Shrimp
Coconut shrimp is that restaurant appetizer everyone orders, and it makes a fun dinner too. A crunchy coating of coconut and panko turns golden in the oven or air fryer, no deep frying needed. Dip them in sweet chili or a creamy sauce. Kids especially love these shrimp dinners. Do you like it sweet or spicy?
You will need: 1 pound large shrimp (tails on), 1/2 cup flour, 2 eggs, 1 cup sweetened shredded coconut, 1 cup panko, 1/2 teaspoon salt, cooking spray, sweet chili sauce or creamy dip.
How to make it: Heat the oven to 425 F or an air fryer to 400 F. Set up three bowls: flour, beaten eggs, and coconut mixed with panko and salt. Coat each shrimp in flour, egg, then the coconut mix. Spray with oil and bake 10 to 12 minutes or air fry 8 minutes, flipping once.
Bang Bang Shrimp
Bang bang shrimp are crispy little bites tossed in a creamy, sweet and spicy sauce. They became famous at a seafood chain restaurant, but homemade versions are just as good. Serve them over rice or lettuce cups for a full meal. Warning: you may need to make a double batch.
You will need: 1 pound small shrimp, 1/2 cup buttermilk, 3/4 cup cornstarch, 1/2 teaspoon salt, oil for frying. Sauce: 1/2 cup mayo, 3 tablespoons sweet chili sauce, 1 to 2 teaspoons sriracha, 1 teaspoon honey. Green onions to serve.
How to make it: Soak the shrimp in buttermilk for 10 minutes. Toss in cornstarch and salt. Fry in 1 inch of hot oil for 2 minutes until golden and crisp, then drain. Whisk the sauce ingredients. Toss the shrimp in the sauce and top with green onions.
Creamy Shrimp and Seafood Risotto
Risotto takes a little stirring, but the reward is a creamy, comforting bowl that feels very special. Adding shrimp and clams makes it a true seafood feast. The rice slowly drinks up warm broth until it is silky and tender. It is the perfect way to end this list of shrimp dinners. Which one will you make first?
You will need: 1 1/2 cups arborio rice, 6 cups warm seafood or chicken broth, 2 tablespoons olive oil, 1 shallot, 2 garlic cloves, 1/2 cup dry white wine, 1 pound shrimp, 1 pound small clams (optional), 2 tablespoons butter, 1/3 cup parmesan, parsley, lemon.
How to make it: Cook the shallot and garlic in oil for 2 minutes. Add the rice and stir 1 minute. Add the wine, then the broth one ladle at a time, stirring until absorbed, about 18 minutes. Add the shrimp and clams, cover for 4 minutes until cooked. Stir in butter, parmesan, parsley and lemon.
