10 Shrimp Recipes…Easy and Delicious Weeknight Meals

The Washington Post

The Washington Post

I really enjoy cooking with shrimp…they’re low in fat, high in protein, easy to cook and versatile.  My son eats them cold by the handful and my daughter thinks they’re chicken – anytime I can work them into dinner at my house everyone’s happy!  Here are 10 exciting recipes for all the shrimp lovers in your home…

#1.  Roasted Basil Butter Parmesan Shrimp

how sweet it is

how sweet it is


6 tablespoons unsalted butter, at room temperature

3 tablespoons fresh chopped basil

2 pounds raw, peeled and deveined shrimp

1 1/4 teaspoon salt

1 teaspoon pepper

2 tablespoons olive oil

1/4 cup freshly grated parmesan

additional fresh basil and cilantro for sprinkling


Preheat oven to 425 degrees F.

Combine butter, basil and 1/4 teaspoon salt together in a small bowl, mixing to combine. Place butter on a piece of plastic wrap, shaping it into a ball or a log and wrapping it up. Set in the fridge to harden.

Add shrimp to a large baking dish. Cover in salt, pepper and olive oil, tossing to coat. Roast for 10-12 minutes (or longer or shorter for the size of your shrimp, I actually roasted mine for 15 minutes because they were super jumbo. Just keep an eye on them and the minute they are pink, remove from the oven.) then remove and slice basil butter over top. Cover in parmesan and another sprinkling of herbs, then serve immediately.

#2.  Shrimp Tacos

Grocery Coupon Network

Grocery Coupon Network


1/2 cup sour cream

3 tablespoons mayonnaise

3 tablespoons milk

1/2 teaspoon ground cumin

1 1/2 pounds large shrimp (peeled)

3 tablespoons butter, melted

2 cloves of garlic (minced)

4 limes (cut into quarters)

Kosher salt

8 6-inch corn tortillas

2 cups of shredded lettuce or cabbage



  1. Heat grill to medium-high. In a small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
  2. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter.
  3. Place the shrimp on grill with the limes. Cook for about 4 minutes on each side or until the limes are browned. If you prefer you can lightly salt to shrimp.
  4. Grill the tortillas (30 seconds on each side)
  5. Take the shrimp off the skewers and place inside the tortillas. Top with the cabbage, sour cream sauce, and salsa. Squeeze lime over everything and enjoy!

#3.  Jamaican Shrimp

relative taste

relative taste


  • 3 quarts water
  • 1 teaspoon salt
  • 2 pounds uncooked shrimp, peeled and deveined
  • 1/3 cup olive oil
  • 1/4 cup white wine vinegar
  • 3 tablespoons lime juice
  • 1 jalapeno pepper, seeded and finely chopped
  • 4 teaspoons honey
  • 3 teaspoons Jamaican jerk seasoning
  • 1 medium mango, peeled and cubed
  • 1 small red onion, sliced and separated
  • 1 medium lime, quartered and sliced


In a large saucepan, bring water and salt to a boil. Add shrimp and boil for 3 minutes or until shrimp turn pink, stirring occasionally. Drain and rinse with cold water. Transfer to a large resealable plastic bag.

In a bowl, whisk the oil, vinegar, lime juice, jalapeno, honey, and jerk seasoning. Pour 3/4 cup marinade over shrimp. Seal bag and turn to coat. Refrigerate for 1-2 hours. Refrigerate remaining marinade.

Just before serving, drain and discard marinade from shrimp. On a serving platter, layer the shrimp, mango, onion and lime. Drizzle with the remaining marinade.

#4.  Warm Summer Shrimp Salad

Food 52

Food 52

  • 2 pounds large shrimp (21/25 count), peeled and deveined, shells reserved
  • 2 tablespoons coarse salt
  • freshly ground white pepper
  • 4 cups water
  • 6 ears fresh sweet corn, kernels scraped (about 3 cups)
  • 1 tablespoon corn oil, preferably unrefined, or pure olive oil
  • 2-3 medium to large tomatoes, preferably heirloom, cored and chopped
  • 2 lemons (finely grated zest and juice of 1, and 1 quartered)
  • 1/4 cup mayonnaise, or to taste
  • 1 small bunch basil leaves, chopped
  • 1/2 cup loosely packed microgreens or arugula
  1. Place the shrimp in a bowl. Rub and toss with 1 tablespoon of the coarse salt. Wash under cold running water. Rub once again with the remaining 1 tablespoon salt, wash well under cold running water, then drain in a colander. Pat dry with paper towels. Season the shrimp generously with the white pepper. Set aside. Combine the shrimp shells and water in a saucepan. Bring to a boil over medium-high heat. Decrease the heat to simmer and let cook until the shells are pink and the broth is fragrant, about 3 minutes. Strain, reserving the broth and discarding the shells. Wipe the saucepan clean.
  2. Return the strained broth to the now-clean saucepan. Add the corn and season with salt and pepper. Bring to a boil over medium-high heat. Decrease the heat to simmer and cook until the corn is tender, about 3 minutes. Drain in a fine-mesh sieve. Place the corn in a medium bowl. Set aside.
  3. Heat the oil in a large skillet over high heat until shimmering. Add the reserved shrimp and cook until pink and opaque, 3 to 5 minutes. Add the shrimp and chopped tomatoes to the corn. Add the lemon zest, lemon juice, mayonnaise, and basil. Stir to combine. Taste and adjust for seasoning with salt and pepper. Divide among chilled plates. Garnish each with microgreens and a wedge of lemon. Serve immediately.

#5.  Spicy New Orleans BBQ Shrimp

Poore Amy

Poore Amy


2 pounds fresh,jumbo shrimp, peeled and deveined
1/2 cup butter, melted
4 tablespoons Heinz Chili Sauce
3 tablespoons olive oil
2 tablespoons Worcestershire
2 tablespoons fresh lemon juice
1 tablespoon fresh parsley
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons Liquid Smoke (hickory)
1 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon Tabasco sauce
5 cloves fresh garlic, minced


Peel and devein the shrimp.
Add all of the other ingredients in a saucepan, stir and let simmer for 10 minutes.
Remove pan from heat and let cool.
Arrange the shrimp in an oven- proof casserole dish and pour the sauce over the shrimp.
Cover and refrigerate for at least 4 hours, or preferably overnight.
Preheat oven to 400 degrees.
Bake shrimp for 15 – 20 minutes.
Serve immediately with crusty French bread, new potatoes and a crisp salad.

#6.  Shrimp, Tomatillo and Corn Ceviche


Verses From My Kitchen


  • 2 pounds of medium shrimp
  • 3 tomatillos, husked, washed and cut into 8
  • 2 avocados, halved, pitted and chopped (plus 1)
  • 2 cobs of corn, grilled and corn removed
  • 1/4 cup cilantro, roughly chopped
  • 1 ripe mango, peeled and diced into 1/2″ pieces
  • 4 scallions, trimmed and finely chopped
  • 4 limes, juiced
  • 1 tsp. garlic paste
  • 1 jalapeno pepper, halved, seeded and finely chopped
  • sea salt
  • lime wedges, for serving


  1. Using a large mixing bowl, add in the tomatillos, 3 avocados, cilantro, half the lime juice, corn, jalapeno pepper, garlic and salt. Mix well. Cover and chill for at least an hour.
  2. Peel and devein shrimp and cut into thirds. Transfer to a medium bowl. Stir in the remaining lime juice, mango and scallion. Cover and allow to marinate in the fridge for an hour, stirring occasionally.
  3. When ready to serve, add the avocado mixture to the bottom of 6-8 cups and top with the shrimp mixture. Sprinkle a few tomatillo and avocado pieces over top with some additional cilantro. Season and serve.

#7.  Buffalo Shrimp Tostadas

Bev Cooks

Bev Cooks


* 1 pound extra-large shrimp, thawed and deveined
* 1/2 cup buffalo sauce
* 4 corn tortillas
* 1 cup shredded Monterey Jack cheese
* 1 cup shredded romaine lettuce
* 1/3 cup crumbled blue cheese
* lime wedges, for serving
* cilantro, for garnish

In a large bowl, combine shrimp and buffalo sauce. Let sit in fridge for 15 minutes. The acid in the buffalo sauce will start to cook the shrimp, so don’t let it sit too long.

Heat a large sauté pan over medium-high. Add the shrimp in a single layer and sear on both sides until cooked through, about 3 minutes total. Remove from heat.

In the meantime, preheat your broiler. Place the tortillas on a baking sheet and broil on the BOTTOM rack for about 4 minutes. Flip the tortillas, add the shredded cheddar and broil another 3 to 4 minutes, or until the tortillas have crisped up and the cheese is browned and bubbly. Remove from oven.

Now, all you do is layer. Evenly divide the shredded romaine over the tortillas, followed by 4 or 5 shrimp, the blue cheese crumbles and the cilantro. Spritz with lime juice and serve with the wedges!

#8.  Pan-Seared Shrimp with Sweet Soy-Ginger Glaze

The Washington Post

The Washington Post


  • 12 ounces extra-large (21-25) peeled and deveined shrimp (defrosted as needed)
  • 1/8 teaspoon kosher or sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon sugar
  • 1 inch fresh ginger root
  • 1 scallion
  • 2 teaspoons canola oil
  • 2 tablespoons sweet soy sauce (kecap manis, available in Asian markets; see headnote)
  • 1 tablespoon water
  • 1 1/2 teaspoons unseasoned rice vinegar
  • Pinch crushed red pepper flakes


Pat the shrimp dry with paper towels and place in a mixing bowl. Season them with the salt, pepper and sugar, tossing to coat evenly.

Peel the ginger, then mince it to yield 2 teaspoons. Trim the scallion, then cut the white and light-green parts on the diagonal into very thin slices to yield about 3 tablespoons.

Heat the oil in a large nonstick skillet over medium-high heat until the oil shimmers.

Meanwhile, whisk together the sweet soy sauce, water, ginger, vinegar, scallion and crushed red pepper flakes in a liquid measuring cup.

Add the shrimp to the skillet; stir-fry for 1 to 2 minutes so the shrimp are just cooked through. Add the sauce mixture, tossing to coat. Cook for about 30 seconds, until fragrant.

Divide among individual plates; serve hot.

#9.  Spicy Shrimp

Food 52

Food 52


  • 1/3 cup Sriracha
  • 1/3 cup olive oil
  • 1 teaspoon Worcestershire Sauce
  • 3 cloves garlic, crushed
  • 1 handful cilantro, roughly chopped, plus more for garnish
  • 1 teaspoon sugar
  • Salt
  • Freshly ground black pepper
  • 2 pounds large shrimp (16 to 20 count), peeled and deveined
  1. Mix together the Sriracha, olive oil, Worcestershire sauce, garlic, cilantro, and sugar. Season aggressively with salt and pepper. Put in a 1-gallon plastic bag, add the shrimp, and mix together in the bag. Marinate in the fridge for 2 to 4 hours. Or longer.
  2. Heat a grill. Skewer the shrimp (4 to 6 shrimp per skewer) and grill until pink and delicious, 2 to 3 minutes per side.
  3. Remove the shrimp from the grill, slide the shrimp from the skewer using a fork, and pile on a serving platter. Sprinkle with finely chopped cilantro, and throw a few toothpicks in a few shrimp. Watch them disappear.

#10.  Rhubarb-Glazed Shrimp




  • 1 1/2 cups chopped rhubarb (preferably red rather than green)
  • 1 tablespoon chopped fresh ginger
  • 1 tablespoon chopped garlic
  • 1 tablespoon hoisin sauce
  • 1/4 cup sugar
  • 1 teaspoon reduced-sodium soy sauce
  • 1 pound peeled and deveined medium shrimp (36 to 42 per lb.)
  • 1 green onion, thinly sliced diagonally


  1. Heat a grill to high (450° to 550°). In a medium saucepan over medium heat, cook rhubarb, ginger, garlic, hoisin, sugar, and 1/4 cup water. When rhubarb starts to break apart, about 3 minutes, whisk in soy sauce and transfer half the glaze to a small bowl.
  2. Thread shrimp onto 4 metal skewers. Brush both sides of shrimp with glaze from pan. Grill shrimp, turning and basting generously as you go, until they’re opaque and grill marks appear, about 8 minutes total.
  3. Transfer to a serving plate and brush with glaze from bowl. Sprinkle with onion. Serve with remaining glaze from bowl on the side.

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