There’s something magical about shrimp. They’re the little jewels of the sea. They’re tender, juicy, sweet, and quick to cook, which makes them perfect for both lazy weeknights and those “I want to impress” dinner parties. Growing up, shrimp was my family’s go-to for celebrations, but I’ve also been known to whip up a garlic butter shrimp pasta in less than 15 minutes on a random Tuesday.
They’re endlessly versatile : grilled, sautéed, baked, tossed into soups, layered into tacos, or served cold in a refreshing salad. And because they absorb flavors so beautifully, you can take them in any direction: spicy Cajun, creamy garlic, zesty lemon, or fresh Mediterranean.
Today, I’m sharing 10 of my favorite shrimp recipes each one with its own personality, story, and a few pro tips to make sure your shrimp turn out irresistible every single time.
1. Garlic Butter Shrimp Scampi Pasta
If I had to pick just one shrimp recipe to make for the rest of my life, it would be this. The way the silky garlic butter sauce coats the pasta, the squeeze of lemon that wakes everything up, and those juicy pink shrimp — it’s the ultimate comfort-meets-elegance dish. I love making this when I want to feel like I’m dining on the Italian coast without leaving my kitchen.
Ingredients:
- 1 lb large shrimp, peeled & deveined
- 8 oz linguine or spaghetti
- 4 tbsp butter
- 3 tbsp olive oil
- 5 cloves garlic, minced
- ½ tsp red pepper flakes
- Juice and zest of 1 lemon
- ½ cup white wine (or chicken broth)
- ¼ cup chopped parsley
- Salt & pepper to taste
Instructions:
- Cook pasta until al dente. Reserve ½ cup pasta water.
- In a large skillet, heat olive oil and 2 tbsp butter. Add garlic and red pepper flakes — sauté until fragrant.
- Add shrimp, cook 1–2 minutes per side until pink. Remove shrimp.
- Deglaze pan with wine, add lemon juice/zest, remaining butter, and pasta water. Simmer until slightly thickened.
- Toss pasta and shrimp back in, sprinkle parsley, season, and serve.
Pro Tip: Don’t overcook the shrimp — they go rubbery fast.
Plating Idea: Twirl pasta high on the plate, drape shrimp along the top, and finish with a lemon wedge and parsley sprig.
2. Spicy Cajun Grilled Shrimp Skewers
This one takes me straight to summer evenings in the backyard, the smell of smoky spices in the air, and a glass of chilled lemonade in hand. These skewers are fiery, bold, and ridiculously addictive — the kind of food that makes you lick your fingers without apology.
Ingredients:
- 1 lb large shrimp, peeled & deveined (tails on)
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Juice of ½ lemon
Instructions:
- Preheat grill to medium-high.
- Toss shrimp with olive oil, spices, and lemon juice.
- Thread onto skewers.
- Grill 2–3 minutes per side until charred and cooked through.
Pro Tip: Soak wooden skewers in water for 30 minutes before grilling.
Plating Idea: Serve skewers over a bed of grilled corn salad.
3. Thai Coconut Curry Shrimp
Every time I make this, my kitchen fills with the irresistible scent of ginger, garlic, and creamy coconut milk. It’s cozy, vibrant, and a little bit exotic — like a warm hug in a bowl. I love how it feels special enough for guests but is secretly a one-pan wonder.
Ingredients:
- 1 lb shrimp, peeled & deveined
- 2 tbsp coconut oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste
- 1 can (13.5 oz) coconut milk
- 1 tbsp fish sauce
- 1 tsp brown sugar
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions:
- Heat coconut oil, sauté onion, garlic, and ginger until fragrant.
- Stir in curry paste, cook 1 minute.
- Add coconut milk, fish sauce, and sugar. Simmer 5 minutes.
- Add shrimp, cook until just pink. Finish with lime juice.
Pro Tip: Add bell peppers or snap peas for color and crunch.
Plating Idea: Serve over jasmine rice with cilantro and lime wedges.
4. Crispy Bang Bang Shrimp
Oh, this is my party trick. Every time I bring a plate of these crunchy, saucy shrimp to the table, they vanish in minutes. Sweet, spicy, and perfectly crisp — it’s the ultimate snack-you-can’t-stop-eating.
Ingredients:
- 1 lb shrimp, peeled & deveined
- 1 cup buttermilk
- 1 cup cornstarch
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 tbsp Sriracha
- Oil for frying
Instructions:
- Marinate shrimp in buttermilk 20 minutes.
- Mix mayo, chili sauce, and Sriracha.
- Dredge shrimp in cornstarch, fry until golden.
- Toss in sauce and serve immediately.
Pro Tip: Double the sauce for dipping.
Plating Idea: Pile in a lettuce-lined bowl with green onion garnish.
5. Lemon Herb Shrimp Salad
This is my “I want something light but still satisfying” lunch. It’s crisp, zesty, and full of fresh flavors — the kind of salad that makes you feel like you’re eating at a sunny café.
Ingredients:
- 1 lb shrimp, boiled or grilled
- 4 cups mixed greens
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- ½ cucumber, sliced
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- Fresh dill
Instructions:
- Whisk dressing ingredients.
- Toss greens, avocado, tomatoes, and cucumber.
- Add shrimp, sprinkle with dill.
Pro Tip: Chill shrimp for extra freshness.
Plating Idea: Fan shrimp on top of salad for a restaurant feel.
6. Garlic Parmesan Baked Shrimp
When I’m short on time but craving comfort, this recipe saves me. Buttery, garlicky, cheesy shrimp baked to golden perfection — it’s weeknight cooking magic.
Ingredients:
- 1 lb shrimp, peeled & deveined
- 3 tbsp melted butter
- 4 cloves garlic, minced
- ¼ cup grated Parmesan
- 1 tbsp chopped parsley
- Lemon wedges
Instructions:
- Preheat oven to 400°F.
- Arrange shrimp, drizzle butter, sprinkle garlic and Parmesan.
- Bake 8–10 minutes.
Pro Tip: Serve over pasta or rice.
Plating Idea: Bake and serve in a cast-iron skillet.
7. Honey Garlic Shrimp Stir-Fry
This is my weeknight hero — sweet, sticky, and packed with veggies. It’s quick, colorful, and the kind of dish you feel good about eating.
Ingredients:
- 1 lb shrimp
- 2 cups broccoli
- 1 red bell pepper, sliced
- ¼ cup honey
- 3 tbsp soy sauce
- 3 cloves garlic, minced
- 1 tsp sesame oil
Instructions:
- Mix sauce ingredients.
- Sauté shrimp, remove.
- Stir-fry veggies, add shrimp, pour sauce, toss until glazed.
Pro Tip: Serve over rice or noodles.
Plating Idea: Sprinkle with sesame seeds.
8. Shrimp Tacos with Cilantro Lime Slaw
Every bite of these tacos feels like a mini vacation. The juicy shrimp, crunchy slaw, and zesty lime — it’s beach food at its finest.
Ingredients:
- 1 lb shrimp
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- 8 tortillas
- 2 cups cabbage
- ¼ cup mayo
- Juice of 1 lime
- 2 tbsp cilantro
Instructions:
- Season shrimp, cook until pink.
- Mix slaw ingredients.
- Assemble tacos.
Pro Tip: Warm tortillas before filling.
Plating Idea: Serve upright in a taco holder.
9. Spanish Garlic Shrimp (Gambas al Ajillo)
This recipe makes me feel like I’m sitting in a tiny tapas bar in Spain. The sizzling garlic oil, the aroma, the crusty bread soaking up every last drop — pure bliss.
Ingredients:
- 1 lb shrimp
- ½ cup olive oil
- 8 cloves garlic, sliced
- ½ tsp red pepper flakes
- 2 tbsp parsley
- Salt
Instructions:
- Heat oil, add garlic and pepper flakes.
- Add shrimp, cook until pink.
- Sprinkle with parsley.
Pro Tip: Use top-quality olive oil.
Plating Idea: Serve sizzling with bread.
10. Creamy Tuscan Shrimp with Sun-Dried Tomatoes
When I want to impress guests, this is my go-to. Rich, creamy, and bursting with flavor, it’s the kind of dish that makes people ask for the recipe before they’ve even finished their plate.
Ingredients:
- 1 lb shrimp
- 2 tbsp butter
- 3 cloves garlic
- ½ cup sun-dried tomatoes
- 1 cup cream
- ½ cup Parmesan
- 2 cups spinach
- Salt & pepper
Instructions:
- Cook shrimp in butter, remove.
- Add garlic and tomatoes.
- Stir in cream and Parmesan, add spinach, then shrimp.
Pro Tip: Serve over pasta or mashed potatoes.
Plating Idea: Garnish with fresh basil.
These recipes are here to make every bite unforgettable. Keep some shrimp on hand, and you’ll never be more than minutes away from something delicious.
Now, go make your next shrimp masterpiece!