17 Easy Shrimp Recipes for Quick, Flavor-Packed Meals

When you need a meal that tastes fresh, bold, and satisfying without spending a lot of time in the kitchen, shrimp is the perfect go-to ingredient. It cooks fast, pairs well with nearly any flavor, and instantly elevates simple dishes into something special. From creamy skillet meals to light salads and spicy skillet bowls, shrimp makes everyday cooking feel easy and restaurant-worthy. This collection of shrimp recipes is great for weeknights, meal-prep days, and quick lunches when convenience matters.

Shrimp Fajita Wraps

These shrimp fajita wraps are packed with sizzling flavor, combining juicy shrimp, tender bell peppers, and onions all wrapped up in warm tortillas. Quick to cook in a skillet and perfect for lunch or dinner, this easy shrimp recipe delivers restaurant-style fajita flavor without the fuss.

Ingredients

• 1 pound shrimp, peeled, deveined, and tails removed
• 1 tablespoon vegetable oil
• 1 teaspoon chili powder
• ½ teaspoon each smoked paprika, ground cumin, and garlic powder
• Salt and freshly ground black pepper to taste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, sliced
• 6 medium-sized flour tortillas

Instructions

1. In a bowl, toss the shrimp with chili powder, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
2. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
3. Add the shrimp to the hot skillet and cook for about 2-3 minutes per side, until they turn pink and opaque. Remove the shrimp and set aside.
4. In the same skillet, add the bell peppers and onion, cooking for 4-5 minutes until tender and lightly charred.
5. Warm the tortillas in the pan for 20-30 seconds per side, then fill them with the sautéed shrimp and vegetables. Fold into wraps, garnish with fresh cilantro, and serve warm.

Cajun Shrimp Deviled Eggs

Add a coastal twist to your next gathering with these Cajun shrimp deviled eggs. The creamy filling is topped with seasoned shrimp and a sprinkle of paprika for a bold bite that’s both elegant and crowd-pleasing. They’re a fun, flavorful way to level up classic deviled eggs.

Ingredients

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• ½ tsp lemon juice
• 1 tsp hot sauce (adjust to taste)
• ½ tsp Cajun seasoning (for the filling)
• ¼ tsp garlic powder
• Salt and black pepper, to taste
• 12 small shrimp, peeled and deveined
• 1 ½ tbsp olive oil
• 1 tsp Cajun seasoning (for the shrimp)
• ¼ tsp smoked paprika
• Paprika and green onions, for garnish

Instructions

1. Hard-boil eggs, then transfer to an ice bath. Peel and slice in half lengthwise. Remove the yolks and transfer them to a bowl.
2. Mash yolks with mayonnaise, mustard, lemon juice, hot sauce, ½ tsp Cajun seasoning, garlic powder, salt, and pepper until smooth.
3. Heat 1½ tbsp olive oil in a pan over medium heat. Toss shrimp with 1 tsp Cajun seasoning and smoked paprika. Sauté shrimp for 1-2 minutes per side until opaque, slightly curled, and golden. Remove from heat and let cool.
4. Spoon or pipe the yolk mixture into the egg whites. Top each deviled egg with a Cajun-seasoned shrimp, a sprinkle of paprika, and chopped parsley or green onions. Serve chilled or at room temperature.

Garlic Butter Shrimp Scampi

This garlic butter shrimp scampi is pure comfort. Tender shrimp coated in a silky lemon-garlic butter sauce with just a touch of heat. Perfect over pasta, rice, or with crusty bread to soak up every drop, this shrimp recipe is one you’ll want to make on repeat.

Ingredients

• 1 ½ pounds large shrimp, peeled and deveined
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• ¼ teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• ¼ cup dry white wine or chicken broth
• 2 tablespoons chopped fresh parsley

Instructions

1. Pat the shrimp dry and season lightly with salt and pepper.
2. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp to the pan in a single layer and cook for about 2 minutes per side, until pink and lightly golden. Remove shrimp from the skillet and set aside.
3. Reduce the heat to medium, then add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.
4. Pour in the white wine (or chicken broth) and simmer for 1-2 minutes to reduce slightly. Add the remaining tablespoon of butter, lemon juice, and lemon zest.
5. Return the shrimp to the skillet and toss to coat in the sauce for another minute. Sprinkle with parsley and serve immediately with pasta, rice, or crusty bread.

Broccolini and Shrimp Stir-Fry

A colorful, quick dinner that tastes as good as takeout, this broccolini and shrimp stir-fry comes together in minutes. The shrimp stay juicy while the broccolini adds a satisfying crunch, all tossed in a light garlic-soy sauce that ties everything together.

Ingredients

• 1 pound broccolini, trimmed
• 1 pound shrimp, peeled and deveined
• 2 tablespoons vegetable oil, divided
• 3 garlic cloves, minced
• 1 teaspoon grated ginger
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon honey or brown sugar
• 1 teaspoon sesame oil
• ½ teaspoon chili flakes
• 1 tablespoon cornstarch mixed with two tablespoons of water

Instructions

1. Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the broccolini and sauté for 4-5 minutes until tender but still crisp. Remove from the skillet and set aside.
2. In the same skillet, add the remaining one tablespoon of oil. Add the shrimp and cook for 2-3 minutes per side or until pink and fully cooked. Remove and set aside with the broccolini.
3. Reduce the heat to medium and add the garlic and ginger to the skillet. Sauté for 30 seconds until fragrant.
4. In a small bowl, whisk together the soy sauce, oyster sauce, honey (or brown sugar), sesame oil, and chili flakes. Pour the sauce into the skillet and bring to a simmer. Add the cornstarch mixture to the sauce, stirring until it thickens slightly.
5. Return the broccolini and shrimp to the skillet, tossing to coat everything in the sauce. Cook for an additional 1-2 minutes to heat through. Serve hot over steamed rice or noodles, garnished with sesame seeds.

Cajun Shrimp and Grits in a Mug

Cajun shrimp and grits in a mug brings big flavor to small portions. Creamy, cheesy grits layered with spicy sautéed shrimp make this an easy, comforting single-serve meal. Perfect when you’re craving Southern comfort without making a big batch.

Ingredients

• ⅓ cup quick grits
• ¾ cup water or milk
• ¼ teaspoon each of salt, garlic powder, and Cajun seasoning
• ¼ cup shredded cheddar cheese
• ½ teaspoon butter
• 3-4 small shrimp (peeled and deveined, raw or cooked)

Instructions

1. In a microwave-safe mug, combine grits, water (or milk), salt, garlic powder, and Cajun seasoning. Stir well. Microwave for 1½–2 minutes, stirring halfway through, until the grits are thick and creamy.
2. Stir in cheese and butter while the grits are hot, letting them melt completely.
3. If using raw shrimp: Place them directly on top of the grits (spread them out for even cooking). Microwave for 1-1½ minutes, stirring halfway, until the shrimp turn pink, opaque, and slightly curled.
4. If using pre-cooked shrimp: Place them on top of the grits and microwave for 20–30 seconds, just to warm them through.
5. Garnish with extra Cajun seasoning before serving.

Crockpot Shrimp and Cauliflower “Grits” (Southern Style!)

This Crockpot shrimp and cauliflower “grits” recipe is a lighter twist on the Southern classic, featuring tender shrimp in a creamy, buttery sauce over smooth cauliflower mash. Let the slow cooker handle the work while you enjoy a cozy, comforting shrimp dinner.
Get the recipe: Crockpot Shrimp and Cauliflower Grits.

Slow Cooker Garlic Butter Shrimp

Slow-cooker garlic butter shrimp turns simple ingredients into a rich, aromatic dish full of flavor. The shrimp simmer gently in a buttery garlic sauce that’s perfect for spooning over rice, pasta, or roasted veggies for an effortless yet impressive meal.

Ingredients

• 1½ lbs raw shrimp, peeled and deveined (tail-on)
• ½ cup unsalted butter, melted
• 6 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

1. Add melted butter, garlic, lemon juice, lemon zest, red pepper flakes, salt, and black pepper to the crockpot. Stir to combine. Place shrimp in the mixture, gently tossing to coat.
2. Cover and cook on low for 1½-2 hours or until shrimp are just opaque and pink. Avoid overcooking. Stir in fresh parsley just before serving.
3. Serve over zucchini noodles or sautéed spinach, and spoon extra garlic butter sauce over the top.

Marry Me Shrimp

Creamy, garlicky, and downright irresistible, this Marry Me shrimp recipe lives up to its name. Tender shrimp are coated in a rich sun-dried tomato cream sauce that’s perfect for pasta night, date night, or any night you want to impress without the stress.

Ingredients

• 1 pound large shrimp, peeled and deveined (tails on)
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• ½ teaspoon red pepper flakes (optional)
• ½ cup chopped sun-dried tomatoes (in oil, drained)
• ¾ cup heavy cream
• ½ cup chicken or vegetable broth
• ½ cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil (plus more for garnish)

Instructions

1. Season the shrimp with salt and pepper.
2. Heat olive oil in a skillet over medium heat, then sear the shrimp for about 1-2 minutes per side, until just cooked through. Transfer to a plate.
3. In the same skillet, sauté garlic and red pepper flakes for 30 seconds, then add sun-dried tomatoes. Pour in cream and broth, then simmer for 3 to 4 minutes. Stir in parmesan until smooth.
4. Return the shrimp to the pan and gently coat them in the sauce. Garnish with basil and serve with rice, lemon wedges, or crusty bread.

Sweet Chili Shrimp Pasta in a Jar

This sweet chili shrimp pasta in a jar makes meal prep feel gourmet. Sweet and spicy shrimp layered with noodles and crisp veggies create a make-ahead lunch that’s flavorful, portable, and ready to shake and serve in minutes.

Ingredients

• ½ cup raw shrimp, peeled and deveined
• 1 teaspoon olive oil
• 1 teaspoon soy sauce
• ½ teaspoon garlic powder
• 1 cup cooked pasta
• ¼ cup julienned bell peppers, shredded carrots, edamame, and cucumbers
• 2 tablespoons green onions, chopped
• 2 tablespoons sweet chili sauce
• 1 teaspoon sesame seeds

Instructions

1. Heat a pan over medium heat and add olive oil. Toss in the shrimp, soy sauce, and garlic powder. Sauté for 2-3 minutes on each side until the shrimp turns pink and opaque. Remove from heat and let cool.
2. Pour the sweet chili sauce into the bottom of the mason jar. Add the cooked pasta, followed by the edamame, bell peppers, shredded carrots, and cucumbers. Layer the cooked shrimp on top and sprinkle with sesame seeds and green onions.
3. Seal the jar and refrigerate for up to 3 days. Shake before eating or pour into a bowl.

Shrimp Avocado Salad

Light, fresh, and full of flavor, this shrimp avocado salad is everything you want in a quick meal. Juicy shrimp pair perfectly with creamy avocado, crisp greens, and a zesty dressing, a shrimp recipe that’s as refreshing as it is satisfying.

Ingredients

• 1 pound cooked shrimp, peeled and tail-off
• 1 large avocado, diced
• 1 cup halved cherry tomatoes
• ¼ cup finely chopped red onion
• 2 tablespoons chopped cilantro
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• ¼ teaspoon chili flakes (optional)
• Salt and black pepper, to taste

Instructions

1. If using raw shrimp, cook them in a skillet with a small amount of oil over medium heat for 2–3 minutes per side, or until they are pink and opaque throughout. Let cool completely before proceeding.
2. In a large bowl, combine the shrimp, avocado, cherry tomatoes, red onion, and cilantro.
3. In a small bowl, whisk together olive oil, lime juice, chili flakes, salt, and pepper. Drizzle the dressing over the salad and toss gently. Serve immediately or chill for up to an hour.

Air Fryer Shrimp

These air fryer shrimp are crispy on the outside, juicy on the inside, and ready in minutes. A quick toss in the seasoning is all the prep it needs, making this one of the easiest and most versatile shrimp recipes for weeknights or as an appetizer.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons avocado oil
• ¼ teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions

1. In a bowl, combine the avocado oil, garlic powder, paprika, salt, and black pepper. Add the peeled and deveined shrimp to the bowl and toss until they are evenly coated with the seasoning mixture. Let the shrimp marinate for about 10 minutes.
2. Preheat the air fryer to 400℉ for 5 minutes.
3. Once the air fryer is preheated, place the seasoned shrimp in the basket in a single layer, making sure they do not overlap.
4. Cook the shrimp in the air fryer at 400℉ for 5-6 minutes, shaking the basket halfway through to ensure even cooking. Once the shrimp are pink and opaque, remove them from the air fryer.
5. Serve the air-fried shrimp hot, with lemon wedges for squeezing over the top, and garnish with chopped parsley.

Shrimp Taco Bowls

Shrimp taco bowls bring together zesty shrimp, fluffy rice, and all your favorite taco toppings for a fun, fresh dinner idea. Drizzle with a creamy lime sauce and you’ve got a shrimp bowl that’s bursting with flavor and ready to customize any way you like.

Ingredients

• For the Shrimp:
  • 1 lb shrimp peeled and deveined
  • 1 tablespoon olive oil
  • ½ teaspoon each of smoked paprika, cumin, garlic powder, and garlic powder
  • ¼ teaspoon chili powder
  • Salt and pepper to taste
  • 1 lime juiced
• Everything Else:
  • 2 cups cooked rice
  • 1 cup black beans drained and rinsed
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 avocado diced
  • 1 cup purple cabbage shredded
  • 1 cup cherry tomato halved
  • ¼ cup red onions thinly sliced
  • ¼ cup cilantro chopped

Instructions

1. In a bowl, combine shrimp with olive oil, smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and lime juice. Toss until the shrimp are evenly coated.
2. Heat a skillet over medium-high heat. Cook the seasoned shrimp for 2-3 minutes per side until pink and opaque. Remove from heat and set aside.
3. Warm the black beans and corn in a small skillet or microwave. Set aside.
4. Toss the avocado in lime juice to prevent them from browning.
5. Layer the cooked rice with shrimp, black beans, corn, shredded purple cabbage, cherry tomatoes, avocado slices, red onions, and cilantro. Garnish each bowl with fresh lime wedges.

Shrimp Boats Recipe with Garlic-Chili Butter

These shrimp boats with garlic-chili butter are a stunning way to serve shrimp. Delicately placed over nests of vermicelli noodles, each shrimp is infused with a fragrant garlic-chili butter sauce and then steamed to perfection. This dish is quick to prepare and packed with savory, spicy, and umami flavors, making it perfect for a light but satisfying meal.

Ingredients

• For the shrimp boats:
  • 6 oz rice vermicelli noodles
  • 3 cups hot water for soaking
  • ½ pound large shrimp peeled, deveined, and tails intact
  • 1 teaspoon lime zest
  • 1 tablespoon fish sauce
  • 1 tablespoon sesame oil
• For the garlic-chili butter sauce:
  • 6 cloves garlic finely minced
  • ½ teaspoon chili garlic
  • 2 tablespoons unsalted butter
  • 1 tablespoon soy sauce
  • 1 teaspoon honey
  • 1 teaspoon rice vinegar
  • Pinch of black pepper

Instructions

1. Place the rice vermicelli in a bowl and pour hot water over them. Soak for about 5 minutes, or until softened. Drain well. Divide the noodles into small, round nests and arrange them on a heatproof plate or shallow steamer tray.
2. Butterfly the shrimp by slicing them almost in half lengthwise but keeping them attached. Gently press the shrimp flat and make a small slit at the base. Insert the tail through the slit to create a “boat” shape.
3. Toss the shrimp with lime zest, fish sauce, and sesame oil. Place one shrimp on top of each noodle nest.
4. In a small saucepan over medium heat, melt the butter until it starts to bubble. Add the garlic and chili, stirring constantly, and cook for 1-2 minutes. Stir in soy sauce, honey, rice vinegar, and black pepper. Cook for 30 seconds and remove from heat.
5. Drizzle half the garlic-chili butter sauce over the shrimp and noodles.
6. Place the shrimp boats in a steamer and steam over high heat for 3-4 minutes, or until the shrimp turn pink and are cooked through. Remove the shrimp boats from the steamer. Drizzle the remaining sauce over the top. Serve immediately.

Coconut Shrimp

Crispy, golden coconut shrimp bring a taste of the tropics right to your table. Each bite is perfectly crunchy with a hint of sweetness, and they’re even better served with a tangy dipping sauce for an easy shrimp appetizer everyone loves.

Ingredients

• 1 lb raw shrimp, peeled and deveined
• ½ cup panko breadcrumbs
• ½ cup shredded coconut
• ¼ cup all-purpose flour
• 2 large eggs
• Salt and pepper to taste
• Oil for frying
• Chili Orange Dip Ingredients:
• ½ cup orange marmalade
• ¼ cup chili sauce
• 1 tablespoon lime juice

Instructions

1. Clean and devein the shrimp. Pat them dry with paper towels to remove any excess moisture.
2. In a shallow bowl, mix the all-purpose flour with a pinch of salt and pepper. This will be the first coating. In another shallow bowl, beat the eggs. This will help the coconut and breadcrumbs adhere to the shrimp. In a third shallow bowl, combine the shredded coconut and panko breadcrumbs.
3. First, coat each shrimp in the flour mixture, shaking off any excess. Dip the floured shrimp into the egg wash.
4. Finally, coat the shrimp in the coconut and breadcrumb mixture, pressing gently to ensure the coating sticks well. Let it sit in the refrigerator for 10 minutes.
5. Fill a small saucepan with about 2 inches of oil and heat over medium heat until it reaches 350℉. Use a thermometer to check the temperature.
6. Carefully add the coated shrimp to the hot oil in batches, making sure not to overcrowd the pot. Fry for 2-3 minutes or until golden brown and crispy. Make sure to flip over halfway.
7. Use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain excess oil.
8. To make the chili orange dip, mix the orange marmalade, lime juice, and chili sauce in a small bowl until well combined. Adjust the proportions to taste if you prefer it sweeter or spicier.
9. Serve the fried coconut shrimp hot with the orange marmalade dip on the side.

Bang Bang Shrimp

Bang Bang shrimp delivers the perfect balance of crispy texture and creamy heat. Coated in a sweet-spicy sauce, these bite-sized shrimp are totally addictive. It is ideal as a party appetizer or a fun shrimp dinner served over rice.

Ingredients

• For the Shrimp:
  • 1 lb large shrimp peeled and deveined
  • 1 cup corn starch
  • Vegetable oil for frying
  • Salt and pepper to taste
• For the Bang Bang Sauce:
  • ½ cup mayonnaise
  • ¼ cup sweet chili sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha adjust for spice level
  • 1 teaspoon sugar

Instructions

1. Heat the vegetable oil in a deep pan or skillet over medium-high heat.
2. Season the shrimp with salt and pepper. Dredge the shrimp in the cornstarch, making sure they’re evenly coated.
3. Fry the coated shrimp in batches until they are golden brown and crispy, about 2-3 minutes per side. Place the fried shrimp on a paper towel-lined plate to drain excess oil.
4. While the shrimp is cooking, prepare the Bang Bang Sauce. In a separate bowl, whisk together mayonnaise, sweet chili sauce, rice vinegar, sriracha sauce, and sugar. Taste and adjust the spice level with more sriracha if needed. Set the sauce aside.
5. In a large bowl, drizzle the crispy shrimp with the prepared Bang Bang Sauce. Toss the shrimp to coat them evenly with the sauce. Garnish the Bang Bang Shrimp with chopped green onions and tomatoes.
6. Serve your homemade Bang Bang Shrimp as an appetizer or over a bed of white rice or fresh lettuce.

Chinese Salt and Pepper Shrimp

Chinese salt and pepper shrimp is a quick, flavorful stir-fry that packs serious crunch and a hint of spice. Lightly coated shrimp are tossed with peppers, garlic, and scallions for a bold, savory dish that’s simple yet impossible to resist.

Ingredients

• 1 lb large shrimp peeled and deveined
• 4 red Thai chili peppers
• 3 tablespoons fish sauce
• 2 cloves garlic
• 1-inch piece ginger
• 3 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 2 scallions sliced
• 1 teaspoon whole peppercorns Sichuan or black peppercorns
• ½ teaspoon ground white pepper
• 1 teaspoon coarse salt or to taste
• Fresh cilantro leaves for garnish

Instructions

1. Begin by marinating the shrimp in the fish sauce, then set them aside for 10-15 minutes.
2. Use a mortar and pestle to grind the peppercorns coarsely, ensuring they retain some texture. Coarsely chop the garlic, ginger, and red chili peppers.
3. Drain the shrimp from the fish sauce and coat them thoroughly with a mixture of flour and cornstarch. Ensure each piece of shrimp is evenly coated, then set them aside.
4. Heat a layer of oil in a pan on medium heat. Fry the shrimp for 2-3 minutes or until they turn golden brown. Flip them halfway through the frying process. Fry the shrimp in smaller batches to ensure they cook evenly and become crispy. Set them aside.
5. Discard most of the frying oil, leaving about one tablespoon. Sauté garlic and ginger for 2 minutes until fragrant, then add the chilies and cook for another minute. Add the sliced scallions to the pan and cook for another 2 minutes.
6. Add the fried shrimp with the sautéed ingredients in the pan and toss them on high heat until everything is well incorporated. Remove the pan from the heat.
7. Finally, sprinkle the dish with the coarsely ground peppercorns and ground white pepper, and add coarse salt to taste. Garnish the dish with fresh cilantro leaves.

Instant Pot Shrimp Boil 

This Instant Pot shrimp boil brings all the fun of a backyard feast to your kitchen in a fraction of the time. Loaded with shrimp, corn, sausage, and potatoes, it’s a one-pot meal that’s hearty, flavorful, and perfect for gatherings or weeknight comfort.

Ingredients

• 1 lb large shrimp, peeled and deveined, tails on or off
• 1 lb fingerling or baby potatoes, halved if large
• 4 ears of corn cut into thirds
• 1 lb smoked sausage, sliced
• 2 cups low-sodium chicken broth or water
• 2 tablespoons Old Bay seasoning plus extra for garnish
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 lemon halved
• 3 tablespoons unsalted butter, melted

Instructions

1. Pour the broth into the Instant Pot. Layer potatoes first, then corn, then smoked sausage on top. Sprinkle Old Bay (reserve ½ tbsp for shrimp), garlic powder, salt, and pepper over everything.
2. Secure the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes. Perform a quick release.
3. Open the lid, place the shrimp on top, and sprinkle with the reserved Old Bay. Close the lid again and cook on High Pressure for 0 minutes (or sauté for 2-3 minutes, until the shrimp are pink and cooked through). Quick release.
4. Drain excess liquid, or keep a little broth for dipping. Drizzle with melted butter and juice from half a lemon. Garnish with parsley and extra Old Bay. Serve with lemon wedges and crusty bread or rice.