15 Easy Shrimp Recipes for a Quick Dinner

Shrimp might be the most underrated protein in your freezer right now. It thaws in minutes, cooks even faster, and takes on flavor the way few other proteins can — whether that’s a sticky honey glaze, a smoky Cajun rub, or a garlicky butter sauce that you’ll want to drink straight from the pan.

The other thing nobody talks about enough? Shrimp is genuinely good for you. It’s high in protein, low in calories, and packed with nutrients like iodine, B12, and choline. A pound of shrimp can feed four people easily, it costs less than most cuts of beef or chicken, and it’s ready before your pasta water even reaches a boil.

If your weeknight dinners have started feeling like a chore, these 15 recipes will change your relationship with dinnertime. From creamy pasta dishes to sizzling stir fries to smoky grilled skewers, every single one of these meals comes together in 30 minutes or less — and most of them hit the table even faster than that.

1. Honey Garlic Shrimp

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Honey garlic shrimp is the kind of recipe that makes you question why you ever ordered takeout. The sauce is built from just four pantry staples — honey, soy sauce, garlic, and a touch of ginger — and it caramelizes into something sticky, glossy, and deeply savory in the pan.

Why It Works So Well

The magic here is in how the marinade doubles as the cooking sauce. You whisk together ⅓ cup honey, ¼ cup low-sodium soy sauce, 2 minced garlic cloves, and an optional teaspoon of fresh ginger. Half goes into the bag with 1 lb of peeled, deveined shrimp for 15 minutes. The other half gets poured into the hot skillet after the shrimp has seared on one side.

How to Make It

Heat 2 teaspoons of olive oil in a skillet over medium-high heat. Add the shrimp (discard the used marinade) and cook for about 45 seconds per side until pink. Pour in the reserved sauce and let it bubble and thicken around the shrimp for another 1–2 minutes. Those caramelized honey-garlic bits that stick to the pan? Scrape every last one into the bowl — they’re the best part.

What to Serve It With

• Brown rice or jasmine rice — the sauce soaks in beautifully
• Steamed broccoli or snap peas
• Rice noodles with sautéed carrots
• Over an Asian-style salad with soy-ginger dressing

Pro tip: If you want a thicker sauce, dissolve 1 teaspoon of cornstarch in 1 teaspoon of warm water and stir it into the reserved half of the sauce before cooking. The result is a glossy, restaurant-style glaze.

2. Garlic Butter Shrimp

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There are meals that require a recipe and meals that require a formula. Garlic butter shrimp is firmly in the second category. Butter, garlic, lemon, and shrimp — that’s all you need to create something that tastes far more impressive than the effort it demands.

The Technique That Makes It Special

The key is cooking the garlic low and slow in the butter first, letting it soften and turn golden without burning, and then cranking the heat before the shrimp go in. That order matters. Garlic that’s cooked properly turns sweet and nutty rather than sharp and bitter. Give it 30–45 seconds before adding the shrimp.

Quick Facts

• Cook time: under 15 minutes from fridge to plate
• Use large or jumbo shrimp for the best presentation
• A splash of white wine or chicken broth adds depth to the sauce
• Finish with a squeeze of fresh lemon and chopped parsley

Fun fact: A simple sprinkle of fresh parsley at the end isn’t just garnish — the brightness cuts through the richness of the butter and makes the whole dish taste more alive.

Serve this over mashed potatoes, pasta, crusty bread, or even cauliflower rice for a lighter option. It genuinely goes with everything.

3. Shrimp Scampi

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Shrimp scampi is an Italian-American classic that has earned its permanent place on dinner menus for a reason. Juicy shrimp swimming in a white wine and butter sauce with lemon and garlic — it’s one of those dishes where the sauce is almost as important as the protein itself.

What Makes a Great Scampi

The sauce needs acid (lemon juice), fat (butter), aromatics (garlic), and a little liquid to deglaze (white wine or chicken broth). Each element does a specific job. The wine lifts the browned bits from the pan, the lemon keeps it from tasting heavy, and the butter ties it all together into something silky and rich.

Building the Dish

Cook about 1 lb of large shrimp in a hot pan with olive oil — 1–2 minutes per side. Remove them before they’re fully cooked. In the same pan, cook 4 minced garlic cloves in butter, add ½ cup dry white wine, and let it reduce by half. Add the shrimp back in with a big squeeze of lemon and a handful of chopped parsley.

Quick Facts

• Total time: under 20 minutes
• Linguine is the traditional pairing, but angel hair works beautifully too
• Crusty bread for dipping is non-negotiable
• Pairs well with a crisp white wine like Pinot Grigio

Scampi reheats poorly because the shrimp overcook, so make just enough to eat in one sitting.

4. Shrimp Fried Rice

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Shrimp fried rice hits every comfort food note — savory, slightly smoky, packed with vegetables, and satisfying in a way that plain rice never manages to be. It also happens to be the ideal use for day-old rice sitting in your fridge.

Why Day-Old Rice Matters

Freshly cooked rice is too moist and sticky for a proper stir fry. The grains need to be dry and slightly firm so they separate in the pan and develop that characteristic charred edge. If you don’t have leftover rice, cook a batch, spread it on a baking sheet, and refrigerate it for at least an hour before using.

The Cooking Order

Start with beaten eggs — scramble them quickly in the oiled pan, then push them aside. Add your vegetables (frozen peas, diced carrots, corn) and cook for 2–3 minutes. Add the rice and press it flat against the pan for 30–60 seconds before stirring. Season with soy sauce, a splash of sesame oil, and a touch of oyster sauce if you have it. Add the shrimp last since they only need 2–3 minutes.

Quick Facts

• One pan, minimal cleanup
• Works with frozen shrimp — just thaw and pat dry first
• Garlic, ginger, and soy sauce are the flavor backbone
• Leftover rice from a previous dinner cuts prep time to almost nothing

5. Shrimp Tacos with Cabbage Slaw

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Shrimp tacos bring a fun, relaxed energy to any dinner — weeknight or otherwise. The combination of spiced, seared shrimp, crunchy slaw, and a creamy sauce all tucked into a warm tortilla is one of those rare meals that feels effortless and exciting at the same time.

Seasoning the Shrimp

Toss 1 lb of shrimp with 1 teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon smoked paprika, salt, and a pinch of cayenne. Cook in a hot oiled skillet for 2 minutes per side — you want a little char on the edges. The spice blend here does the heavy lifting so the shrimp taste bold without being overwhelming.

The Slaw Makes the Taco

Don’t skip the slaw. A simple shredded cabbage mix tossed with lime juice, a teaspoon of honey, and a pinch of salt adds crunch and brightness that balances the heat from the shrimp. For the sauce, mix sour cream or Greek yogurt with chipotle in adobo, a squeeze of lime, and a clove of garlic.

Quick Facts

• Use corn or flour tortillas — warm them directly over a gas flame for 10 seconds per side
• Add sliced avocado or a spoonful of guacamole for creaminess
• Top with fresh cilantro and a wedge of lime
• Total cook time: under 20 minutes

These also work wrapped in lettuce leaves if you want to skip the tortilla entirely.

6. Bang Bang Shrimp Pasta

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Bang bang shrimp pasta takes one of the most popular appetizer concepts — crispy shrimp in a sweet, spicy sauce — and turns it into a full dinner. The creamy sauce is bold, slightly fiery, and absolutely addictive over noodles.

The Bang Bang Sauce

The sauce is a blend of mayonnaise, sweet chili sauce, and sriracha. Start with ½ cup mayo, 3 tablespoons sweet chili sauce, and 1–2 tablespoons sriracha depending on your heat tolerance. Whisk it together and taste — you want sweet, tangy, and spicy in equal measure. This sauce keeps for several days in the fridge and also works as a dipping sauce or salad dressing.

Putting It Together

Cook 12 oz of your pasta of choice until al dente. While it cooks, sear seasoned shrimp in a hot skillet. Toss the drained pasta with most of the bang bang sauce, add the shrimp on top, and drizzle the rest of the sauce over everything. Finish with sliced green onions and a sprinkle of sesame seeds.

Quick Facts

• Penne or linguine work best for holding the sauce
• Add a pinch of smoked paprika to the shrimp seasoning for extra depth
• One batch of sauce is enough for 1 lb of shrimp and 12 oz pasta
• Leftovers taste great cold the next day — the flavors deepen overnight

7. Cajun Shrimp

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Cajun shrimp is one of those recipes that proves you don’t need a long ingredient list to build serious flavor. A bold spice blend does most of the work, and the whole thing goes from skillet to table in about 10 minutes flat.

Building Your Cajun Seasoning

You can buy pre-made Cajun seasoning, but making your own gives you control over the heat and salt levels. Mix together 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon cayenne, ¼ teaspoon dried oregano, ¼ teaspoon dried thyme, and a pinch of black pepper. This blend keeps in a jar for months.

How to Cook It

Toss 1 lb of peeled shrimp with 2 teaspoons of your seasoning blend. Heat a cast-iron skillet or heavy pan until it’s properly hot — not medium-hot, but actually hot — and add a thin layer of oil. The shrimp go in a single layer and cook for about 90 seconds per side. You want a slightly charred, spiced exterior with a juicy center.

Quick Facts

• Serve over white rice with sautéed bell peppers for a complete meal
• Works beautifully in tacos, bowls, or on top of cheesy grits
• Add a squeeze of lemon juice just before serving to brighten the spices
• Adjust cayenne based on your heat preference

8. Coconut Shrimp

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Homemade coconut shrimp puts the restaurant version to shame. The crunchy shredded coconut coating is far better than anything you’d find in a freezer bag, and the dipping sauce — a simple sweet chili or orange marmalade blend — makes every bite feel like an occasion.

The Coating Method

Set up a three-step breading station: seasoned flour in one bowl, beaten eggs in a second, and a mixture of shredded unsweetened coconut and panko breadcrumbs in the third. Pat the shrimp dry first — this is non-negotiable, as moisture prevents the coating from sticking. Dredge each shrimp through flour, egg, then the coconut-panko mix, pressing gently to adhere.

Frying vs. Baking

For the crunchiest result, fry in 1 inch of vegetable oil heated to 350°F (175°C) for about 2–3 minutes per side until golden. If you prefer baking, arrange on a greased baking sheet and bake at 400°F (200°C) for 12–15 minutes, flipping halfway through. The baked version is slightly less crispy but still genuinely delicious.

Quick Facts

• Leave tails on for easy dipping and a better presentation
• Use extra large shrimp — they hold the coating better and cook evenly
• Dipping sauce options: sweet chili sauce, mango salsa, or orange marmalade with a pinch of horseradish
• Can be air fried at 375°F for 8–10 minutes with a light spray of oil

9. Shrimp and Broccoli Stir Fry

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Shrimp and broccoli stir fry is the weeknight meal that checks every practical box — one pan, 20 minutes, vegetables included, and enough sauce to make rice genuinely worth eating. It’s the kind of dish you can put together without much thought once you’ve made it a few times.

The Stir Fry Sauce

Whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 1 tablespoon cornstarch, and ½ cup chicken or vegetable broth. This becomes both the cooking liquid and the glossy sauce that coats everything at the end. Having this ready before you start cooking is essential — stir fries move fast.

The Cooking Sequence

Heat your wok or largest skillet until it’s nearly smoking. Cook the broccoli first with a splash of water and cover for 2 minutes to steam through. Remove and set aside. In the same pan, cook the shrimp for 90 seconds per side. Add the broccoli back in, pour over the sauce, and toss until everything is coated and the sauce has thickened — about 1 minute.

Quick Facts

• Cut broccoli into small, uniform florets for even cooking
• Add sliced bell pepper or snap peas for extra color and crunch
• A sprinkle of sesame seeds and sliced green onions makes a great finish
• 287 calories per serving — one of the lightest options on this list

10. Shrimp and Grits

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Shrimp and grits is Southern comfort food in its most complete form. Creamy, cheesy grits as the base, tender shrimp in a savory gravy studded with bacon, peppers, and onions — it’s the kind of meal that feels like it took hours even when it didn’t.

Starting with the Grits

Good grits take patience. Bring 4 cups of chicken broth or water to a boil, whisk in 1 cup of stone-ground grits slowly, and reduce the heat to low. Stir frequently for 20–25 minutes until thick and creamy. Finish with 2 tablespoons of butter, ½ cup shredded sharp cheddar, salt, and cracked black pepper. The grits can simmer on one burner while you make the shrimp on another.

Building the Shrimp Gravy

Cook 3–4 strips of bacon in a skillet until crisp, then remove and crumble. In the same pan, sauté diced onion, bell pepper, and garlic in the bacon fat. Add a tablespoon of flour and stir for 1 minute. Pour in ½ cup chicken broth and let it thicken. Add the shrimp and cook until pink, then stir in a teaspoon of Worcestershire sauce, a squeeze of lemon, and the crumbled bacon.

Quick Facts

• Total time including grits: about 35 minutes
• Andouille sausage can replace or supplement the bacon
• Stone-ground grits deliver the best texture — avoid instant varieties
• A sprinkle of fresh parsley and hot sauce on top are the finishing touches

11. Thai Shrimp Soup

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Thai shrimp soup hits a particular sweet spot — warming, fragrant, and filling without feeling heavy. It comes together in under 30 minutes using pantry staples, and the aroma alone as it simmers is enough to draw everyone to the kitchen.

The Flavor Foundation

The broth is built on coconut milk and chicken broth, flavored with red curry paste, fish sauce, lime juice, and fresh ginger. Start by cooking 2 tablespoons of red curry paste in a teaspoon of oil for 30 seconds until fragrant. Add 4 cups of chicken broth and one 14-oz can of coconut milk, then bring to a gentle simmer. The fish sauce adds depth — start with 1 tablespoon and taste before adding more.

Adding the Shrimp

Shrimp goes in at the very end. Simmer your broth, add any vegetables (mushrooms, bell pepper, baby spinach), and then add the shrimp in the last 3–4 minutes. They’ll cook through in the hot broth without becoming tough. Finish with fresh lime juice and a handful of fresh cilantro or Thai basil.

Quick Facts

• Rice noodles or jasmine rice make this a complete meal
• Adjust heat with extra curry paste or a sliced Thai chili
• Lemongrass stalks (bruised and removed before serving) add authentic flavor
• Leftovers reheat well the next day — store the shrimp separately if possible

12. Creamy Shrimp Pasta

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Creamy shrimp pasta sits at the intersection of weeknight practicality and dinner party impressiveness. The sauce looks and tastes indulgent, but it comes together in the time it takes to boil a pot of pasta — which is to say, very quickly.

Building the Cream Sauce

Start with a knob of butter and a few cloves of minced garlic in a wide skillet. Once the garlic is golden and fragrant, add ½ cup of dry white wine and let it reduce for 2 minutes. Pour in 1 cup of heavy cream and bring to a gentle simmer. Add ¼ cup of freshly grated Parmesan and stir until melted and smooth. Season with salt, white pepper, and a pinch of nutmeg.

Bringing It Together

Cook 12 oz of linguine or fettuccine until just al dente and reserve a cup of pasta water before draining. Sear 1 lb of seasoned shrimp separately, 2 minutes per side, and set aside. Add the drained pasta to the sauce along with a splash of pasta water to loosen things up. Fold in the shrimp, a squeeze of lemon, and a small handful of fresh parsley.

Quick Facts

• Pasta water is the secret to a silky, cohesive sauce — don’t skip it
• Add sun-dried tomatoes or baby spinach for color and flavor contrast
• For a lighter version, substitute half-and-half and skip the butter
• Total cook time: 30 minutes from cold pan to plated dinner

13. Tuscan Shrimp

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Tuscan shrimp — sometimes called “Marry Me Shrimp” — is one of those dishes that earns its dramatic nickname. Sun-dried tomatoes, spinach, and a creamy garlic sauce surround tender shrimp in a way that’s simultaneously rustic and completely elegant.

What Makes It Tuscan

The defining ingredients are sun-dried tomatoes (packed in oil, not the dry-packed kind) and a garlic cream sauce. The oil from the tomato jar is also worth using — it carries incredible concentrated tomato flavor and works perfectly as the cooking fat for the shrimp. Don’t pour it down the drain.

The Full Method

Sear 1 lb of shrimp in sun-dried tomato oil, 2 minutes per side, and remove. In the same pan, cook 4 minced garlic cloves for 30 seconds, then add ½ cup chicken broth and 1 cup heavy cream. Stir in ¼ cup Parmesan, ½ cup chopped sun-dried tomatoes, and 2 cups of baby spinach. Let the spinach wilt, return the shrimp to the pan, and simmer for 2 minutes until everything is coated and warm.

Quick Facts

• Serve over pasta, rice, or creamy polenta
• A pinch of red pepper flakes adds a subtle heat that balances the richness
• Fresh basil or parsley at the end brightens the dish considerably
• Leftovers reheat gently over low heat with a splash of broth

14. Sheet Pan Shrimp Fajitas

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Sheet pan shrimp fajitas are proof that dinner can be completely hands-off without sacrificing any flavor. Everything goes on one pan — shrimp, peppers, onions, all tossed in fajita seasoning — and the oven does the rest while you warm the tortillas.

Prepping the Pan

Slice 2 bell peppers (different colors for visual appeal) and 1 large onion into strips. Toss them with 1 lb of peeled shrimp, 2 tablespoons of olive oil, and a seasoning blend of 1 teaspoon cumin, 1 teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, salt, and pepper. Spread everything in a single layer on a large baking sheet — crowding the pan will steam the vegetables instead of roasting them.

Oven Timing

Roast at 400°F (200°C) for 10–12 minutes. The shrimp will be pink and just cooked through, and the peppers will have slightly charred edges. If you want more color on the vegetables, add them to the pan 5 minutes before the shrimp. Pull everything out when the shrimp curl into a loose “C” shape.

Quick Facts

• Warm flour or corn tortillas while the pan roasts
• Serve with sour cream, guacamole, salsa, and lime wedges
• The entire cleanup is one pan plus a cutting board
• Leftovers make a great filling for breakfast burritos the next morning

15. Blackened Shrimp

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Blackened shrimp is a Cajun cooking technique that delivers some of the boldest, most satisfying flavor you can achieve in under 15 minutes. The shrimp get coated in a dark, aromatic spice crust that forms a deeply charred exterior while the inside stays juicy and tender.

The Blackening Spice Blend

True blackening isn’t just about heat — it’s about a specific combination of spices that caramelize and char rather than simply brown. Mix 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried thyme, ½ teaspoon dried oregano, ¼ teaspoon cayenne, ¼ teaspoon black pepper, and ¼ teaspoon white pepper. Toss 1 lb of large shrimp in 2 teaspoons of this blend, pressing it into the flesh.

The Pan Setup Matters

Blackening requires a screaming hot cast-iron skillet. No other pan quite gets hot enough to create that proper charred crust. Heat it over high heat for 3–4 minutes until it begins to smoke, then add a thin layer of clarified butter or a high-smoke-point oil. The shrimp go in for 60–90 seconds per side — don’t touch them until they release naturally from the pan.

Quick Facts

• Serve over white rice with a squeeze of lemon and a drizzle of garlic butter
• Works beautifully in tacos, po’ boy sandwiches, or grain bowls
• Open a window or turn on your range hood — blackening produces smoke
• The spice blend makes enough for 3–4 batches; store the rest in a sealed jar

Final Thoughts

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The throughline connecting all 15 of these recipes is simpler than it might seem: shrimp cooks in 2–4 minutes, which means your preparation, timing, and seasoning do more heavy lifting than the cooking itself.

A few habits make every shrimp dish better. Always pat the shrimp completely dry before they hit the pan — moisture creates steam instead of sear, and sear is where the flavor lives. Never crowd the pan, cook in batches if needed, and pull the shrimp off heat the moment they curl into that loose “C” shape and turn opaque. An overcooked shrimp is a tough, rubbery shrimp, and 30 extra seconds is all it takes to cross that line.

Keep a bag of frozen, peeled, deveined shrimp in your freezer and you have the foundation for any of these recipes ready to go at any moment. Thaw them in a colander under cold running water for 2–3 minutes and you’re already ahead of anyone waiting on chicken to defrost. Dinner doesn’t have to be a production — and with shrimp, it genuinely doesn’t need to be.