There is something about eating shrimp on a warm summer day that just feels right. Perhaps it’s that shrimp comes from the ocean that makes digging in to shrimp recipes a tropical delight. Whatever it is, check out this list of shrimp recipes for ideas on how to make your summer beachy.
Of course this is at the top of the list of summer shrimp recipes. Grilling outside is a summer staple, so grilling shrimp just makes sense. This recipe is very easy, requiring little prep and few ingredients. What’s even better is it only has to grill for a few minutes before being ready to enjoy.
Just combine peeled deveined shrimp with basil, salt, minced garlic, garlic powder, olive oil, and lemon juice in a bowl and mix evenly. Then skewer the shrimp, but make sure to soak your skewers in water for an hour or two beforehand if they are wooden to avoid burning or blaze. Pop the loaded skewers on the grill, and in about five minutes, they are ready!
Get the full recipe at Bites of Wellness
This tropical shrimp recipe incorporates spices and zestiness to create a unique saucy shrimp dish. Ingredients like lime, Indonesian sambal, cilantro, and the option of jalapeno, if you want it extra spicy, create a sublime shrimp sauce that everyone will remember. Have the recipe handy, because you may get some requests for it!
To make this dish, melt butter in a saucepan and saute some minced garlic. Then, stir in the lime juice, chili sauce, salt, and pepper. Remove from heat and let stand while cooking the shrimp with shell on in boiling water. Once pink, strain the shrimp and mix with sauce mixture. Add cilantro and jalapeno if you want it, then toss again. Serve with pasta or a side of asparagus for a filling meal.
Get the full recipe at NY Times
Another summery shrimp dish, this recipe may sound a little weird, but the shrimp in these enchiladas becomes incredibly tender and full of flavor once ready to eat. The tortillas are stuffed with shrimp, avocado, onion, corn, and crumbly cheese. The sauce is a mixture of butter, flour, chicken broth, green chilis, and sour cream, topped with more crumbly cheese. Brace yourself for goodness.
To prepare, saute the onion, garlic, and corn in a little vegetable oil, and salt and pepper often. Once the corn is tender, add peeled shrimp and oregano, cooking until the shrimp begins to curl. Remove from heat and stir in avocado cubes and cheese crumbles, then set aside. For the sauce, stir together melted butter and flour in a saucepan over low heat. Add broth, simmer, then stir in green chilis and sour cream, and remove from heat. Stir half of the sauce in with the shrimp mixture, put this new mixture in tortillas, roll up the tortillas, and place in a baking pan. Cover with the rest of the sauce and cheese crumbles, bake, and serve.
Get the full recipe at Cinnamon Spice & Everything Nice
If shrimp enchiladas do not tempt you, this shrimp recipe will. It walks you through making each ingredient. The horseradish slaw is made of sliced cabbage, carrots, sugar, salt, Cajun spice, horseradish cream, tangy BBQ sauce, and lime juice. The salsa is made of tomatoes, onion, pineapple, garlic, cilantro, and lime juice. How could these tacos get any better?
For the slaw, combine the cabbage, carrots, sugar, salt, and Cajun spice in a bowl and set aside. Mix together the horseradish cream, BBQ sauce, and lime juice in another bowl, then pour over cabbage mixture and toss. For the salsa, combine diced tomatoes, onion, and pineapple with minced garlic and chopped cilantro and cover in lime juice. For the shrimp, simply grill after peeling and deveining. Assemble in tortillas in order of prep, slaw on bottom and shrimp on top.
Get the full recipe at The Sauce
You had a cookout planned, but it is raining. So bring the people inside and make this yummy shrimp recipe! The burgers are basically like shrimp cakes, if that helps them seem more appealing. Trust me; they are GOOD. The burgers are a combination of peeled and deveined shrimp, scallions, celery, parsley, lemon zest, mayonnaise, bread crumbs, and an egg. They look great, they smell great, and they taste wonderful.
To make these, boil, cool, clean, and dice the shrimp. Mix together with scallions, celery, parsley, lemon zest, mayonnaise, bread crumbs, and an egg. Season with salt, pepper, and a dash of Tabasco sauce, then form into patties. Saute in peanut oil until both sides are browned. Serve on a bun with lettuce, tomato, and tartar sauce, and feel free to throw on some more of your favorite toppings.
Get the full recipe at NY Times
A lot of people like this shrimp recipe, and it is so easy to make! If you forgot you had guests coming over for dinner and have no time to prep, grab some shrimp and shredded coconut and have these ready for them to munch on while you throw together the rest of dinner. All you need is cleaned shrimp and flour, salt, pepper, chili powder, eggs, and coconut for the coating.
While heating some oil on the stove, prepare a bowl of flour, salt, pepper, and chili powder; a bowl of whisked eggs; and a bowl of shredded coconut. Taking one at a time, dip shrimp into the flour mixture, then the egg, then the shredded coconut, finally placing in the oil to fry. In about five minutes, your shrimp is ready. Serve with lemon slices and sweet chili sauce for flavor options.
Get the full recipe at Pure Wow
This is another quick and easy recipe that is flavor packed. As a bonus, this shrimp is baked, so you can do other things while it is in the oven, not having to worry about monitoring or flipping it. Peeled and deveined shrimp are coated in a mixture of olive oil, salt, chili powder, garlic powder, and cayenne pepper, meaning this dish can be combined with a lot of other things and make it better!
To make this recipe, place the raw cleaned shrimp on a baking sheet and coat with olive oil. Sprinkle on the spices and mix together to coat evenly. Arrange in a single layer on the baking sheet and bake for just under ten minutes. That’s it! This is a great addition to alfredo pasta, or chilled and put on top of a salad.
Get the full recipe at Healthy Recipes
Though this shrimp recipe takes a while to prepare, boy is it worth it. Seasoned with onion, celery, green pepper, garlic, tomato, thyme, cayenne pepper, bay leaves, and file powder (ground sassafras), and thickened to a hearty gumbo consistency, this shrimp dish is sure to thrill all who eat it. Not to mention the presence of the gumbo staple andouille sausage, further enrichening the flavor.
To begin, vegetable oil and flour in a pot and bake for an hour and a half. Then de-head, peel, and devein the whole uncooked shrimp, refrigerate the shrimp, and boil the heads and shells in water for about an hour. Strain and discard the shrimp parts, keeping the broth. Once the flour/oil mixture is done, remove from oven and place on medium heat on the stove, adding celery, onion, green pepper, and garlic until onions become translucent. Then add tomatoes, salt, pepper, thyme, cayenne pepper, bay leaves, and shrimp broth. After covering and cooking for about a half hour, remove from heat and stir in shrimp, sausage, and file powder. Cover and let set for ten minutes. Serve over rice.
Get the full recipe at Cook’n
Just calling this shrimp recipe “happy” makes me happy. In under an hour, you can have your happy shrimp swimming through a bed of noodles and ready to play with your fork. The shrimp is seasoned with garlic and green onion, then the sauce is a blend of white wine, heavy cream, tomatoes, basil, and cayenne pepper. Are you smiling yet?
Simply saute the peeled and deveined shrimp in melted butter with garlic and green onion until the shrimp is pink. Then remove the shrimp from the pan and set aside. Add to the remaining ingredients the wine, cream, tomatoes, basil, and cayenne pepper. Simmer until the sauce thickens enough to coat the back of your spoon. Finally, stir shrimp back in and get those good feelings.
Get the full recipe at Recipe Yards
This recipe will make you drool. The shrimp is cooked in a way that gives it a good crunch on the outside, but soft sweetness on the inside. It is then covered with a sauce made of egg, lemon juice, butter, garlic, cream, parsley, and chives. The result is a thick and flavorful sauce draping crunchy yet savory shrimp.
To make this shrimp recipe, first soak the peeled and deveined shrimp in some cream for about a half hour in the refrigerator. Then drain the shrimp, roll them in flour, and saute in oil without turning them. After a few minutes, transfer the shrimp to a baking dish with the sauted side down and broil for a few more minutes. For the sauce, combine egg yolks, lemon juice, and butter in a saucepan and heat until butter melts. Remove from heat and add garlic and more butter, stirring until butter melts and sauce thickens. Add chives and parsley and pour over cooked shrimp. Voila: decadence.
Get the full recipe at Recipeland
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