13 Easy Shrimp Dinners Ready in a Flash

Shrimp cooks in minutes, soaks up any flavor you throw at it, and always feels a little bit special. These 13 easy shrimp dinners cover everything from sizzling skillets to cozy pasta bowls, and every one of them is fast enough for a weeknight.

1. Garlic Butter Shrimp

Plump shrimp tossed in a silky garlic butter sauce with a squeeze of lemon.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tablespoons butter
• 1 tablespoon olive oil
• 5 garlic cloves, minced
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• Juice of 1/2 lemon
• 2 tablespoons chopped parsley

Instructions

1. Pat the shrimp dry and season with salt, pepper, and paprika.
2. Heat the butter and olive oil in a large skillet over medium-high heat.
3. Add the garlic and cook for 30 seconds until fragrant.
4. Add the shrimp in a single layer and cook 2 minutes per side until pink.
5. Squeeze over the lemon juice, sprinkle with parsley, and serve.

2. Shrimp Scampi

Buttery white-wine shrimp with garlic and lemon tossed over tender pasta.

Ingredients

• 1 lb shrimp, peeled and deveined
• 8 oz linguine
• 4 tablespoons butter
• 2 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 1/3 cup dry white wine
• Juice of 1 lemon
• 1/4 teaspoon red pepper flakes
• Chopped parsley for serving

Instructions

1. Cook the linguine in salted water until al dente; reserve 1/2 cup of pasta water.
2. In a large skillet, heat the olive oil and half the butter over medium-high heat.
3. Add the garlic and red pepper flakes; cook 1 minute.
4. Pour in the wine and lemon juice and simmer for 2 minutes.
5. Add the shrimp and cook 3 minutes until pink and opaque.
6. Toss with the pasta, remaining butter, and pasta water as needed.
7. Finish with parsley and serve warm.

3. Honey Garlic Shrimp

Sweet and savory shrimp glazed in a sticky honey garlic sauce.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1/4 cup honey
• 3 tablespoons soy sauce
• 4 garlic cloves, minced
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• Sliced green onions for garnish

Instructions

1. Whisk the honey, soy sauce, garlic, rice vinegar, and cornstarch in a bowl.
2. Heat the oil in a skillet over medium-high heat.
3. Sear the shrimp for 2 minutes per side until pink.
4. Pour in the sauce and cook 2 to 3 minutes, stirring, until thick and glossy.
5. Garnish with green onions and serve over rice.

4. Shrimp Tacos

Spiced shrimp piled into warm tortillas with crunchy slaw and creamy sauce.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 8 small flour or corn tortillas
• 2 cups shredded cabbage
• 1/3 cup sour cream
• 2 tablespoons lime juice
• Chopped cilantro for serving

Instructions

1. Toss the shrimp with chili powder, cumin, garlic powder, and salt.
2. Sear in a hot oiled skillet for 2 minutes per side until pink.
3. Stir the sour cream with lime juice and a pinch of salt.
4. Warm the tortillas in a dry skillet.
5. Fill tortillas with cabbage, shrimp, and a drizzle of lime crema.
6. Top with cilantro and serve with extra lime wedges.

5. Shrimp Fried Rice

Smoky wok-tossed rice with juicy shrimp, peas, and scrambled egg.

Ingredients

• 1 lb shrimp, peeled and deveined
• 3 cups cooked day-old rice
• 2 eggs, beaten
• 1 cup frozen peas and carrots
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 green onions, sliced
• 2 tablespoons vegetable oil
• 2 garlic cloves, minced

Instructions

1. Sear the shrimp in a hot wok with 1 tablespoon oil for 2 minutes per side; set aside.
2. Scramble the eggs in the same wok and set aside with the shrimp.
3. Add the remaining oil, garlic, peas, and carrots; stir-fry 2 minutes.
4. Add the rice and press it flat; let it crisp for 2 minutes before stirring.
5. Stir in the soy sauce, sesame oil, shrimp, and eggs.
6. Finish with green onions and serve hot.

6. Crispy Coconut Shrimp

Golden coconut-crusted shrimp with a crunchy bite and sweet dipping sauce.

Ingredients

• 1 lb large shrimp, peeled with tails on
• 1/2 cup flour
• 2 eggs, beaten
• 1 cup shredded sweetened coconut
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon salt
• Vegetable oil for frying
• 1/3 cup sweet chili sauce

Instructions

1. Mix the coconut, panko, and salt in a shallow bowl.
2. Dredge each shrimp in flour, dip in egg, then press into the coconut mixture.
3. Heat 1 inch of oil to 350°F in a deep skillet.
4. Fry the shrimp 2 to 3 minutes, turning once, until deep golden.
5. Drain on a wire rack and serve with sweet chili sauce.

7. Lemon Herb Shrimp Skewers

Grilled shrimp skewers brightened with lemon, garlic, and fresh herbs.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tablespoons olive oil
• Zest and juice of 1 lemon
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Wooden skewers, soaked in water

Instructions

1. Whisk the olive oil, lemon zest and juice, garlic, oregano, salt, and pepper.
2. Toss the shrimp in the marinade and rest for 20 minutes.
3. Thread the shrimp onto the soaked skewers.
4. Grill over medium-high heat for 2 to 3 minutes per side.
5. Serve with extra lemon wedges and a drizzle of the pan juices.

8. Shrimp Alfredo

Creamy parmesan alfredo sauce with tender shrimp over fettuccine.

Ingredients

• 1 lb shrimp, peeled and deveined
• 12 oz fettuccine
• 4 tablespoons butter
• 3 garlic cloves, minced
• 1 1/2 cups heavy cream
• 1 cup grated parmesan
• 1/2 teaspoon Italian seasoning
• Salt and black pepper to taste
• Chopped parsley for serving

Instructions

1. Cook the fettuccine until al dente; reserve 1/2 cup of pasta water.
2. Sear the shrimp in a hot skillet for 2 minutes per side; set aside.
3. In the same skillet, melt the butter and cook the garlic for 1 minute.
4. Pour in the cream and simmer 3 minutes until slightly thickened.
5. Whisk in the parmesan, Italian seasoning, salt, and pepper.
6. Toss with the pasta and shrimp, loosening with pasta water as needed.
7. Garnish with parsley and extra parmesan.

9. Cajun Shrimp Pasta

Smoky cajun-spiced shrimp in a creamy sauce with sweet bell peppers.

Ingredients

• 1 lb shrimp, peeled and deveined
• 12 oz penne
• 2 tablespoons cajun seasoning
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 red bell pepper, sliced
• 1 cup heavy cream
• 1/2 cup grated parmesan
• Sliced green onions for garnish

Instructions

1. Cook the penne until al dente; reserve 1/2 cup of pasta water.
2. Toss the shrimp with the cajun seasoning.
3. Sear the shrimp in olive oil for 2 minutes per side; set aside.
4. Sauté the bell pepper in butter until softened, about 4 minutes.
5. Add the cream and parmesan; simmer until the sauce coats a spoon.
6. Toss with the pasta and shrimp, adding pasta water if needed.
7. Top with green onions and serve.

10. Shrimp Stir-Fry

Colorful veggies and snappy shrimp in a gingery soy glaze, done in 20 minutes.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1/4 cup soy sauce
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 2 tablespoons vegetable oil
• Cooked rice for serving

Instructions

1. Whisk the soy sauce, honey, ginger, and 1 tablespoon cornstarch with 2 tablespoons water.
2. Sear the shrimp in a hot wok with 1 tablespoon oil; set aside.
3. Stir-fry the broccoli, bell pepper, and snap peas for 4 minutes.
4. Return the shrimp to the wok and pour in the sauce.
5. Toss for 2 minutes until the sauce thickens and coats everything.
6. Serve over rice.

11. Bang Bang Shrimp

Crispy shrimp tossed in a creamy, sweet, and spicy bang bang sauce.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1/2 cup flour
• 1/2 cup cornstarch
• 1 cup cold sparkling water
• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 1 tablespoon sriracha
• Oil for frying
• Sliced green onions for garnish

Instructions

1. Whisk the mayonnaise, sweet chili sauce, and sriracha in a large bowl; set aside.
2. Whisk the flour, cornstarch, and sparkling water into a thin batter.
3. Dip the shrimp in the batter and fry in 350°F oil for 2 to 3 minutes.
4. Drain the shrimp on a wire rack.
5. Toss the hot shrimp in the bang bang sauce until coated.
6. Garnish with green onions and serve immediately.

12. Shrimp & Grits

Cheesy, buttery grits topped with savory bacon-seasoned shrimp.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cup stone-ground grits
• 3 cups water
• 1 cup milk
• 1 cup shredded cheddar
• 4 slices bacon, chopped
• 1 green bell pepper, diced
• 3 green onions, sliced
• 2 garlic cloves, minced

Instructions

1. Simmer the grits in water and milk, stirring often, for 20 minutes until thick.
2. Stir in the cheddar and season with salt; keep warm.
3. Crisp the bacon in a skillet; remove, leaving the drippings.
4. Sauté the bell pepper and garlic in the drippings for 3 minutes.
5. Add the shrimp and cook 3 to 4 minutes until pink.
6. Spoon the grits into bowls and top with the shrimp mixture.
7. Finish with bacon and green onions.

13. Shrimp Ceviche

No-cook shrimp marinated in lime with tomato, cucumber, and cilantro.

Ingredients

• 1 lb shrimp, peeled, deveined, and chopped
• 3/4 cup fresh lime juice
• 1 cup diced tomato
• 1/2 cucumber, diced
• 1/2 red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/2 cup chopped cilantro
• Salt to taste
• Tortilla chips for serving

Instructions

1. Toss the chopped shrimp with the lime juice in a glass bowl.
2. Cover and refrigerate for 45 minutes until the shrimp turn opaque.
3. Stir in the tomato, cucumber, red onion, jalapeño, and cilantro.
4. Season with salt and chill 15 more minutes.
5. Serve cold with tortilla chips.