Top 10 Irresistible Shrimp Recipes That Will Transform Your Dinner Table

Welcome to a culinary adventure that celebrates one of the ocean’s most beloved treasures! These top 10 shrimp recipes will take you on a flavorful journey from classic Italian-American comfort food to exotic Asian stir-fries. Whether you’re planning an elegant dinner party or craving a quick weeknight meal, shrimp’s versatility and delicate sweetness make it the perfect protein for any occasion. Get ready to discover dishes that range from creamy and indulgent to crispy and spicy – each one guaranteed to make your taste buds dance with delight.

Shrimp Scampi

This classic Italian-American shrimp scampi recipe combines succulent shrimp with aromatic garlic, white wine, and butter for an elegant yet simple dish that’s perfect over pasta.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 12 oz linguine or spaghetti
• 6 cloves garlic, minced
• 1/2 cup dry white wine
• 4 tablespoons butter
• 3 tablespoons olive oil
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon red pepper flakes
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Prepare the pasta: Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. Season the shrimp: Pat shrimp dry and season with salt and pepper on both sides.
3. Heat the pan: In a large skillet, heat 2 tablespoons olive oil over medium-high heat.
4. Cook the shrimp: Add shrimp to the hot pan and cook for 1-2 minutes per side until pink and just cooked through. Remove shrimp and set aside.
5. Make the sauce: In the same pan, add remaining olive oil and 2 tablespoons butter. Add minced garlic and red pepper flakes, sauté for 30 seconds until fragrant.
6. Add wine: Pour in white wine and let it simmer for 2-3 minutes to reduce slightly.
7. Finish the sauce: Add remaining butter, lemon juice, and half of the chopped parsley. Stir until butter is melted and sauce is smooth.
8. Combine: Return shrimp to the pan and add drained pasta. Toss everything together, adding pasta water if needed for proper consistency.
9. Serve: Remove from heat, sprinkle with remaining parsley and Parmesan cheese if desired. Serve immediately while hot.

Prep Time: 15 minutes | Cook Time: 15 minutes | Serves: 4

Tips: Don’t overcook the shrimp to keep them tender. Use a good quality dry white wine that you would drink. Fresh lemon juice makes a significant difference in flavor.

Coconut Shrimp

Ingredients:

• 1 lb large shrimp, peeled and deveined (tails optional)
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1½ cups panko breadcrumbs
• 1 cup sweetened shredded coconut
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• Vegetable oil for deep frying

For Sweet Chili Dipping Sauce:

• ¼ cup sweet chili sauce
• 2 tbsp honey
• 1 tbsp lime juice

Instructions:

1. Prepare the shrimp: Pat shrimp completely dry with paper towels. Season with salt and pepper.
2. Set up breading station: Place flour in one shallow dish. Beat eggs in a second dish. In a third dish, combine panko breadcrumbs, shredded coconut, salt, pepper, and garlic powder.
3. Bread the shrimp: Dredge each shrimp first in flour, shaking off excess. Dip in beaten eggs, then coat thoroughly in the coconut-breadcrumb mixture, pressing gently to help coating adhere.
4. Heat oil: Heat vegetable oil to 350°F (175°C) in a deep fryer or heavy-bottomed pot. Oil should be about 3 inches deep.
5. Fry the shrimp: Working in small batches to avoid overcrowding, carefully add breaded shrimp to hot oil. Fry for 2-3 minutes until golden brown and crispy. Remove with slotted spoon and drain on paper towels.
6. Make dipping sauce: Whisk together sweet chili sauce, honey, and lime juice in a small bowl.
7. Serve: Arrange coconut shrimp on a platter and serve immediately with dipping sauce. Garnish with lime wedges if desired.

Cooking Tips: Don’t overcook the shrimp as they can become tough. The internal temperature should reach 145°F. For extra crunch, double-coat the shrimp by repeating the egg and coconut-breadcrumb steps.

Shrimp Cocktail

Ingredients:

• 2 lbs large raw shrimp, peeled and deveined (tails on)
• 1 bay leaf
• 1 lemon, halved
• 2 tbsp salt
• Ice cubes for chilling

For Cocktail Sauce:

• 1 cup ketchup
• 2 tbsp prepared horseradish
• 1 tbsp fresh lemon juice
• 1 tsp Worcestershire sauce
• 1/4 tsp hot sauce (optional)
• Salt and pepper to taste

Instructions:

1. Prepare the shrimp: Fill a large pot with water, add bay leaf, lemon halves, and salt. Bring to a boil over high heat.
2. Cook the shrimp: Add shrimp to boiling water and cook for 2-3 minutes until they turn pink and curl. Do not overcook as they will become tough.
3. Chill immediately: Remove shrimp with a slotted spoon and immediately plunge into an ice bath to stop cooking. Let cool completely.
4. Make cocktail sauce: In a bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce if using. Mix well and season with salt and pepper. Refrigerate until serving.
5. Arrange and serve: Pat shrimp dry and arrange around the rim of a chilled serving bowl or individual glasses. Place cocktail sauce in the center for dipping.
6. Garnish: Add lemon wedges and fresh parsley for decoration. Serve immediately while cold.

Serving tip: For elegant presentation, hang shrimp over the rim of martini glasses with sauce in the bottom, or arrange on a platter with crushed ice.

Garlic Butter Shrimp

Ingredients:

• 1 lb (450g) large shrimp, peeled and deveined
• 4 tablespoons butter
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup white wine (optional)
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
• Salt and black pepper to taste
• Red pepper flakes (optional)
• Lemon wedges for serving

Instructions:

1. Prepare the shrimp: Pat the shrimp dry with paper towels and season with salt and pepper on both sides.
2. Heat the pan: In a large skillet, heat olive oil over medium-high heat until shimmering.
3. Cook the shrimp: Add shrimp to the pan in a single layer. Cook for 1-2 minutes per side until pink and cooked through. Remove shrimp and set aside.
4. Make the garlic butter sauce: In the same pan, reduce heat to medium and add butter. Once melted, add minced garlic and cook for 30 seconds until fragrant.
5. Add liquids: Pour in white wine (if using) and let it reduce for 1 minute. Add lemon juice and lemon zest.
6. Combine and finish: Return the cooked shrimp to the pan and toss to coat with the garlic butter sauce. Add fresh thyme and red pepper flakes if desired.
7. Final touch: Remove from heat and sprinkle with fresh chopped parsley. Taste and adjust seasoning with salt and pepper.
8. Serve: Transfer to serving plates and garnish with lemon wedges. Serve immediately while hot.

Serving suggestions: This dish pairs wonderfully with crusty bread, over pasta, or with steamed rice. Can also be served as an appetizer with toothpicks.

Prep time: 10 minutes | Cook time: 8 minutes | Total time: 18 minutes | Serves: 4

Shrimp Alfredo

This creamy and indulgent Shrimp Alfredo combines tender shrimp with rich Alfredo sauce over perfectly cooked fettuccine pasta. Follow these detailed steps to create this restaurant-quality dish at home.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 12 oz fettuccine pasta
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Instructions:

1. Prepare the pasta: Bring a large pot of salted water to boil. Cook fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. Season the shrimp: Pat shrimp dry and season with salt, pepper, and red pepper flakes if using.
3. Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
4. Make the Alfredo sauce: In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for 1 minute until fragrant.
5. Add cream: Pour in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring constantly.
6. Add cheese: Gradually whisk in Parmesan cheese until smooth and creamy. If sauce is too thick, add reserved pasta water a little at a time.
7. Combine: Add the cooked fettuccine to the sauce and toss to coat. Return shrimp to the pan and gently fold in.
8. Finish and serve: Remove from heat, add lemon juice and fresh parsley. Toss gently and serve immediately with additional Parmesan cheese if desired.

Tips for Success:

• Don’t overcook the shrimp to prevent them from becoming rubbery
• Use freshly grated Parmesan cheese for the smoothest sauce
• Serve immediately while hot for the best texture
• Add pasta water gradually to achieve your desired sauce consistency

Kung Pao Shrimp

Ingredients:

For the Shrimp:

• 1 lb (450g) large shrimp, peeled and deveined
• 1 tablespoon cornstarch
• 1 tablespoon rice wine or dry sherry
• 1/2 teaspoon salt

For the Sauce:

• 3 tablespoons soy sauce
• 2 tablespoons black vinegar or rice vinegar
• 1 tablespoon sugar
• 1 teaspoon cornstarch
• 2 tablespoons chicken broth or water

For Stir-frying:

• 3 tablespoons vegetable oil
• 8-10 dried red chilies, cut into pieces
• 1 teaspoon Sichuan peppercorns
• 3 cloves garlic, minced
• 1 inch fresh ginger, minced
• 1/2 cup roasted peanuts
• 2 green onions, chopped
• 1 red bell pepper, diced
• 1 celery stalk, diced

Instructions:

1. Prepare the shrimp: In a bowl, combine shrimp with cornstarch, rice wine, and salt. Mix well and let marinate for 15 minutes.
2. Make the sauce: In a small bowl, whisk together soy sauce, vinegar, sugar, cornstarch, and chicken broth until smooth. Set aside.
3. Heat the wok: Heat 2 tablespoons of oil in a large wok or skillet over high heat until smoking.
4. Cook the shrimp: Add marinated shrimp to the hot wok and stir-fry for 2-3 minutes until pink and cooked through. Remove and set aside.
5. Prepare aromatics: Add remaining 1 tablespoon oil to the wok. Add dried chilies and Sichuan peppercorns, stir-fry for 30 seconds until fragrant.
6. Add vegetables: Add minced garlic and ginger, stir-fry for 30 seconds. Add diced bell pepper and celery, stir-fry for 2 minutes.
7. Combine everything: Return the cooked shrimp to the wok. Pour in the prepared sauce and stir everything together for 1-2 minutes until the sauce thickens and coats the ingredients.
8. Finish the dish: Add roasted peanuts and chopped green onions. Toss everything together for another 30 seconds.
9. Serve: Transfer to a serving platter and serve immediately with steamed rice.

Tips:

• Don’t overcook the shrimp to prevent them from becoming rubbery
• Adjust the number of dried chilies according to your heat preference
• Toast the peanuts yourself for better flavor, or use pre-roasted unsalted peanuts
• Serve immediately while hot for the best texture and flavor

Honey Garlic Shrimp

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 3 tablespoons honey
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon cornstarch
• 2 tablespoons water
• 1/4 teaspoon red pepper flakes (optional)
• 2 green onions, sliced
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice

Instructions:

1. Prepare the shrimp: Pat the shrimp dry and season with salt and pepper. Set aside.
2. Make the sauce: In a small bowl, whisk together honey, soy sauce, minced garlic, and red pepper flakes. In another small bowl, mix cornstarch with water to create a slurry.
3. Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp from the pan and set aside.
4. Make the glaze: In the same skillet, add butter and let it melt. Pour in the honey garlic mixture and bring to a simmer. Cook for 2-3 minutes until fragrant.
5. Thicken the sauce: Add the cornstarch slurry to the pan and stir continuously for 1-2 minutes until the sauce thickens and becomes glossy.
6. Combine: Return the cooked shrimp to the skillet and toss to coat evenly with the sticky honey garlic sauce. Cook for another 1-2 minutes.
7. Finish and serve: Remove from heat, add fresh lemon juice, and garnish with sliced green onions. Serve immediately over rice or with vegetables.

Tips:

• Don’t overcook the shrimp to avoid a rubbery texture
• The sauce should be sticky but not too thick – adjust with a little water if needed
• For extra flavor, marinate the shrimp in the honey garlic mixture for 15-20 minutes before cooking

Shrimp Fried Rice

This delicious Shrimp Fried Rice is a classic Asian dish that transforms simple ingredients into a flavorful, satisfying meal. Perfect for using leftover rice and quick enough for busy weeknights.

Ingredients:

• Rice: 3 cups cooked jasmine rice (preferably day-old)
• Protein: 1 lb medium shrimp, peeled and deveined
• Vegetables: 1 cup mixed vegetables (peas, carrots, corn)
• Aromatics: 3 cloves garlic, minced
• Others: 3 large eggs, beaten
• Seasonings: 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tsp sesame oil
• Garnish: 3 green onions, chopped
• Oil: 3 tbsp vegetable oil

Instructions:

1. Prepare the shrimp: Season shrimp with salt and pepper. Heat 1 tablespoon oil in a large wok or skillet over high heat. Cook shrimp for 2-3 minutes per side until pink and cooked through. Remove and set aside.
2. Scramble the eggs: Add another tablespoon of oil to the same pan. Pour in beaten eggs and scramble until just set. Remove and set aside with shrimp.
3. Cook aromatics: Add remaining oil to the pan. Stir-fry minced garlic for 30 seconds until fragrant.
4. Add vegetables: Add mixed vegetables and stir-fry for 2-3 minutes until tender-crisp.
5. Add rice: Add the cooked rice, breaking up any clumps. Stir-fry for 3-4 minutes until rice is heated through and slightly crispy.
6. Season: Pour soy sauce, oyster sauce, and sesame oil over the rice. Toss everything together until well combined.
7. Combine: Return the cooked shrimp and scrambled eggs to the pan. Gently fold everything together and cook for another 2 minutes.
8. Finish and serve: Remove from heat and garnish with chopped green onions. Serve immediately while hot.

Pro Tips: Use day-old rice for best texture, keep the heat high throughout cooking, and don’t overcrowd the pan. This ensures the rice gets crispy rather than mushy.

Shrimp Tacos

These delicious shrimp tacos combine perfectly seasoned shrimp with fresh cabbage slaw and creamy sauce, all wrapped in soft tortillas for a Mexican-inspired meal that’s both light and satisfying.

Ingredients:

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste
• 2 tablespoons olive oil

For the Cabbage Slaw:

• 2 cups green cabbage, finely shredded
• 1/4 cup red cabbage, finely shredded
• 1 carrot, julienned
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt to taste

For the Creamy Sauce:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons lime juice
• 1 tablespoon fresh cilantro, chopped
• 1 clove garlic, minced
• 1/2 teaspoon cumin
• Salt to taste

For Assembly:

• 8 small soft flour tortillas
• Fresh cilantro leaves
• Lime wedges
• Diced avocado (optional)

Instructions:

1. Prepare the creamy sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, cilantro, minced garlic, and cumin. Season with salt to taste. Refrigerate until ready to use.
2. Make the cabbage slaw: In a medium bowl, combine green cabbage, red cabbage, and julienned carrot. Drizzle with lime juice and olive oil, then toss well. Season with salt and set aside.
3. Season the shrimp: Pat shrimp dry with paper towels. In a large bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Add shrimp and toss to coat evenly with the spice mixture.
4. Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Add seasoned shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from heat.
5. Warm the tortillas: Heat tortillas in a dry skillet for 30 seconds per side or wrap in damp paper towels and microwave for 30 seconds.
6. Assemble the tacos: Place 3-4 shrimp in each tortilla. Top with cabbage slaw, a drizzle of creamy sauce, fresh cilantro, and diced avocado if desired.
7. Serve: Serve immediately with lime wedges on the side for extra flavor.

Serving: Makes 4 servings (2 tacos each)
Prep Time: 20 minutes
Cook Time: 10 minutes

Buffalo Shrimp

This crispy and spicy Buffalo Shrimp recipe brings the classic buffalo wing flavor to succulent seafood. Perfect as an appetizer or main dish!

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1 cup buttermilk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• Salt and black pepper to taste
• Vegetable oil for frying

For Buffalo Sauce:

• 1/2 cup hot sauce (like Frank’s RedHot)
• 1/4 cup melted butter
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp white vinegar

For Serving:

• Celery sticks
• Blue cheese dressing
• Ranch dressing (optional)

Instructions:

1. Prepare the shrimp: Pat shrimp dry with paper towels. Season with salt and pepper.
2. Set up breading station: In one bowl, combine flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper. Pour buttermilk into another bowl.
3. Make buffalo sauce: In a small saucepan, whisk together hot sauce, melted butter, honey, garlic powder, and vinegar. Keep warm on low heat.
4. Bread the shrimp: Dip each shrimp in buttermilk, then coat thoroughly in seasoned flour mixture.
5. Heat oil: Heat vegetable oil to 375°F (190°C) in a deep fryer or heavy pot.
6. Fry shrimp: Fry shrimp in batches for 2-3 minutes until golden brown and crispy. Don’t overcrowd the pot.
7. Drain: Remove shrimp and drain on paper towels for 30 seconds.
8. Toss in sauce: Immediately toss hot shrimp in buffalo sauce until well coated.
9. Serve: Arrange on a platter with celery sticks and blue cheese dressing. Serve immediately while hot and crispy.

Tips:

• Don’t let breaded shrimp sit too long before frying to maintain crispiness
• Adjust spice level by adding more or less cayenne pepper
• For extra crispy shrimp, double-dip in buttermilk and flour
• Serve immediately for best texture

From the timeless elegance of Shrimp Scampi to the bold flavors of Buffalo Shrimp, these incredible shrimp recipes prove that this versatile seafood can shine in countless culinary styles. Each dish offers its own unique charm, whether you’re seeking comfort food classics or adventurous new flavors. So grab your apron, head to the kitchen, and let these amazing shrimp recipes inspire your next memorable meal. Your family and friends will be asking for seconds – and the recipes!