Shrimp lovers, rejoice! There are countless ways to prepare these delicious crustaceans, and we’re excited to share 18 flavorful shrimp recipes with you. From classic pairings like garlic butter shrimp with jasmine rice and steamed broccoli, to international inspirations such as Thai basil shrimp with sticky rice and carrots, there’s something for every taste and dietary preference.
In this article, we’ll take you on a culinary journey around the world, highlighting mouthwatering dishes that combine succulent shrimp with aromatic grains and colorful vegetables. Whether you’re in the mood for spicy Cajun flair or the bright, citrusy flavors of Mediterranean cuisine, our recipes will satisfy your cravings and leave you wanting more.
So go ahead, get cooking, and discover the incredible versatility of shrimp!
Garlic Butter Shrimp with Jasmine Rice and Steamed Broccoli
Experience the simplicity of a flavorful seafood dish paired with aromatic rice and nutritious broccoli. This recipe combines succulent shrimp, savory garlic butter, fragrant jasmine rice, and steamed green goodness.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 4 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 cup jasmine rice
– 2 cups water
– 3 cups broccoli florets
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook jasmine rice according to package instructions using 2 cups of water.
3. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add garlic and sauté for 1 minute.
4. Add shrimp to the skillet; cook for 2-3 minutes per side or until pink and cooked through.
5. Stir in remaining 2 tablespoons of butter to create a garlic butter sauce. Season with salt and pepper to taste.
6. Steam broccoli florets in a separate pot until tender, about 3-4 minutes. Serve with garlic shrimp and jasmine rice.
Cooking Time: 15-20 minutes
Spicy Cajun Shrimp and Rice with Bell Peppers
Get ready to spice up your meal with this flavorful one-pot dish! This recipe combines succulent shrimp, tender bell peppers, and aromatic rice for a satisfying and spicy Cajun-inspired meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups cooked white rice (preferably day-old)
– 1 medium onion, diced
– 2 medium bell peppers (any color), sliced
– 3 cloves garlic, minced
– 1 teaspoon Cajun seasoning
– 1/4 teaspoon cayenne pepper
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 cup chicken broth
– 1/4 cup chopped fresh parsley
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the sliced bell peppers and cook for an additional 2-3 minutes or until tender.
4. Add the garlic, Cajun seasoning, and cayenne pepper; cook for 1 minute, stirring constantly.
5. Add the shrimp, chicken broth, and cooked rice; stir to combine.
6. Reduce heat to low, cover, and simmer for 10-12 minutes or until the shrimp are pink and fully cooked.
7. Garnish with chopped parsley and serve hot.
Cooking Time: Approximately 20-22 minutes
Lemon Herb Shrimp with Basmati Rice and Asparagus
Lemon Herb Shrimp with Basmati Rice and Asparagus: A bright and refreshing seafood dish perfect for a weeknight dinner or special occasion.
Ingredients:
– 12 large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon chopped fresh parsley
– 1/2 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup basmati rice
– 4 cups water
– 1 pound fresh asparagus, trimmed
Instructions:
1. Cook the basmati rice according to package instructions using 4 cups of water.
2. In a large skillet, heat the olive oil over medium-high. Add the garlic and sauté for 1 minute.
3. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through.
4. Remove the shrimp from the skillet and set aside.
5. In the same skillet, add the lemon juice, parsley, thyme, salt, and pepper. Simmer for 2-3 minutes to combine flavors.
6. Add the asparagus to the skillet and cook for an additional 4-5 minutes, until tender.
7. Serve the shrimp over the cooked basmati rice with the asparagus and lemon sauce spooned on top.
Cooking Time: Approximately 15-20 minutes.
Coconut Curry Shrimp with Brown Rice and Zucchini
A flavorful and aromatic dish that combines succulent shrimp with a rich coconut curry sauce, served over fluffy brown rice and sautéed zucchini.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups mixed coconut milk and water
– 2 tablespoons curry powder
– 1 tablespoon coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 medium zucchini, sliced
– 1 cup cooked brown rice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the coconut oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the shrimp and cook until pink and just cooked through, about 2-3 minutes per side.
4. In a small bowl, whisk together the coconut milk and curry powder. Pour the mixture over the shrimp and stir to combine.
5. Serve the shrimp over brown rice, garnished with sautéed zucchini slices and fresh cilantro leaves if desired.
Cooking Time: 15-20 minutes
Teriyaki Shrimp Stir-Fry with Rice and Snap Peas
This recipe combines succulent shrimp, crunchy snap peas, and fluffy rice in a sweet and savory teriyaki sauce. Perfect for a quick and delicious dinner or lunch.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 2 cups cooked white rice
– 1 cup snap peas, sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1/4 cup teriyaki sauce (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Cook the rice according to package instructions.
2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of oil. Add the snap peas and garlic; stir-fry for 2-3 minutes, until tender.
4. Pour in the teriyaki sauce and bring to a simmer. Return the shrimp to the pan and stir to coat with the sauce.
5. Serve the shrimp and snap pea mixture over cooked rice.
Cooking Time: 15-20 minutes
Shrimp Fried Rice with Mixed Vegetables
Get ready to spice up your mealtime with this flavorful Shrimp Fried Rice dish, packed with a variety of mixed vegetables and savory shrimp.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add shrimp and cook until pink and just done, about 2-3 minutes per side. Remove from pan and set aside.
3. In the same pan, add diced onion and minced garlic. Cook until softened, about 1 minute.
4. Add mixed vegetables and cooked rice to the pan, stirring well to combine.
5. Stir in soy sauce and oyster sauce (if using). Cook for an additional 2-3 minutes, until rice is heated through.
6. Return shrimp to the pan and stir-fry everything together.
7. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Cilantro Lime Shrimp with Quinoa Rice and Corn
This vibrant dish combines succulent shrimp with a flavorful quinoa rice mixture, topped with sweet corn and a zesty cilantro lime sauce. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 cup quinoa rice
– 2 cups water or vegetable broth
– 1/2 cup fresh corn kernels
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1 jalapeño pepper, seeded and finely chopped
Instructions:
1. Cook quinoa rice according to package instructions using water or broth.
2. In a separate pan, heat olive oil over medium-high heat. Add shrimp and cook until pink, about 2-3 minutes per side.
3. In a large bowl, combine cooked quinoa rice, corn kernels, chopped cilantro, lime juice, salt, and pepper.
4. Add cooked shrimp to the bowl and toss to combine.
5. Garnish with chopped jalapeño pepper, if desired.
Cooking Time: 15-20 minutes
Mediterranean Shrimp with Rice Pilaf and Roasted Vegetables
Mediterranean Shrimp with Rice Pilaf and Roasted Vegetables: A flavorful and nutritious meal that combines succulent shrimp, nutty rice, and tender roasted vegetables, all infused with the bright, citrusy flavors of the Mediterranean.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 cup uncooked white or brown rice
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, seeded and chopped
– 1 zucchini, sliced
– 1 can (14.5 oz) diced tomatoes
– 2 teaspoons paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook rice according to package instructions using 2 cups of water.
3. In a large skillet, heat olive oil over medium-high heat. Add shrimp and cook until pink, about 2-3 minutes per side. Set aside.
4. In the same skillet, add chopped onion, minced garlic, red bell pepper, and zucchini. Cook until vegetables are tender, about 5 minutes.
5. Stir in diced tomatoes, paprika, salt, and pepper. Simmer for an additional 2 minutes.
6. Serve shrimp on top of rice pilaf with roasted vegetable mixture spooned over.
Cooking Time: 25-30 minutes
Shrimp Paella with Saffron Rice and Green Beans
Experience the bold flavors of Spain with this classic paella recipe, featuring succulent shrimp, aromatic saffron rice, and crisp green beans.
Ingredients:
– 1 cup uncooked Spanish rice (such as Calasparra or Bomba)
– 2 cups water
– 1/2 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound large shrimp, peeled and deveined
– 1 cup fresh green beans, trimmed
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet or paella pan over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the shrimp and cook until pink, about 2-3 minutes per side.
4. Add the green beans; cook until tender, about 5 minutes.
5. Stir in the saffron-infused water, smoked paprika (if using), salt, and pepper.
6. Add the rice to the pan, stirring to combine with the liquid.
7. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until the rice is tender.
Cooking Time: 35-40 minutes
Thai Basil Shrimp with Sticky Rice and Carrots
Experience the bold flavors of Thailand with this simple and aromatic dish. Succulent shrimp, fresh basil, and sweet carrots come together in perfect harmony.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1/4 cup Thai basil leaves, chopped
– 2 cups cooked sticky rice (see note)
– 2 medium carrots, peeled and sliced into coins
– 1 tablespoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic and cook for 30 seconds until fragrant.
3. Add shrimp and cook until pink and just cooked through, about 2-3 minutes per side.
4. Remove shrimp from wok; set aside.
5. In the same wok, add chopped basil and soy sauce. Stir-fry for 1 minute.
6. Serve sticky rice alongside shrimp and carrots.
Cooking Time: Approximately 15-20 minutes
Shrimp and Vegetable Risotto with Arborio Rice
This creamy risotto recipe combines succulent shrimp with a medley of colorful vegetables, all wrapped up in a rich Arborio rice dish. Perfect for a quick and satisfying weeknight dinner.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 zucchini, sliced
– 1 cup mixed mushrooms (button and cremini), sliced
– 1 pound large shrimp, peeled and deveined
– 1/4 cup white wine (optional)
– 2 tablespoons grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, 3-4 minutes.
2. Add bell pepper, zucchini, and mushrooms; cook until tender, 5 minutes.
3. Add shrimp; cook until pink, 2-3 minutes.
4. Add Arborio rice; cook 1 minute, stirring constantly.
5. Add wine (if using); cook until absorbed, 1 minute.
6. Gradually add broth, stirring continuously and allowing each portion to absorb before adding the next.
7. Remove from heat; stir in Parmesan cheese. Season with salt and pepper to taste.
8. Serve hot, garnished with parsley if desired.
Cooking Time: 25-30 minutes
Creole Shrimp with Dirty Rice and Okra
Get ready to taste the rich flavors of Louisiana with this hearty dish that combines succulent shrimp, savory dirty rice, and tender okra. This classic Creole recipe is sure to become a family favorite.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon Creole seasoning
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup okra, sliced
– 1/4 cup chopped scallions (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add shrimp and cook until pink, about 2-3 minutes per side.
3. In a separate pot, combine rice, water, Creole seasoning, paprika, salt, and pepper. Bring to a boil; reduce heat and simmer for 20 minutes or until liquid is absorbed.
4. Stir in cooked okra and chopped scallions (if using). Serve shrimp on top of dirty rice.
Cooking Time: 30-40 minutes
Shrimp Tacos with Cilantro Rice and Pico de Gallo
Savor the flavors of Mexico with this delicious recipe that combines succulent shrimp, flavorful cilantro rice, and a tangy pico de gallo. Perfect for a quick weeknight dinner or a casual gathering.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 cup cooked white rice
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– 8-10 corn tortillas
– Pico de Gallo (recipe below)
Pico de Gallo:
– 1 cup diced fresh tomatoes
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt to taste
Instructions:
1. Cook rice according to package instructions.
2. In a large skillet, heat olive oil over medium-high. Add shrimp and cook until pink and fully cooked (about 2-3 minutes per side).
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos with cooked shrimp, cilantro rice, and pico de Gallo.
5. Serve immediately.
Cooking Time: Approximately 15-20 minutes.
Honey Garlic Shrimp with Wild Rice and Brussels Sprouts
A flavorful and nutritious one-pot dish that combines succulent shrimp, nutty wild rice, and crispy Brussels sprouts in a sweet and savory honey garlic sauce.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 cup wild rice
– 4 cups water or vegetable broth
– 2 cloves garlic, minced
– 2 tablespoons honey
– 1 tablespoon soy sauce
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1 pound Brussels sprouts, trimmed and halved
Instructions:
1. Cook wild rice according to package instructions.
2. In a large skillet, heat olive oil over medium-high. Add shrimp and cook until pink, about 2-3 minutes per side.
3. Remove shrimp from skillet and set aside.
4. Reduce heat to medium. Add garlic, honey, soy sauce, and mustard to skillet. Cook for 1 minute.
5. Add Brussels sprouts to skillet and cook until tender, about 5 minutes.
6. Return shrimp to skillet and toss with sauce. Season with salt and pepper to taste.
7. Serve immediately over cooked wild rice.
Cooking Time: 15-20 minutes
Shrimp Jambalaya with Long-Grain Rice and Celery
This classic Louisiana dish combines succulent shrimp, flavorful rice, and a medley of spices for a hearty and satisfying meal.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 2 cups long-grain rice
– 2 tablespoons vegetable oil
– 1 large onion, diced
– 3 stalks celery, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– Salt and pepper to taste
– 2 cloves garlic, minced
– 1 cup chicken broth
Instructions:
1. Cook rice according to package instructions.
2. Heat oil in a large skillet over medium-high heat. Add onion, celery, and garlic; cook until tender, about 5 minutes.
3. Add shrimp, paprika, cayenne pepper, salt, and pepper. Cook for 2-3 minutes or until pink.
4. Stir in diced tomatoes and chicken broth. Bring to a simmer.
5. Serve shrimp mixture over cooked rice.
Cooking Time: 20-25 minutes
Shrimp and Vegetable Biryani with Basmati Rice
A flavorful and aromatic one-pot dish that combines succulent shrimp, colorful vegetables, and fragrant basmati rice. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., carrots, peas, corn)
– 1 pound large shrimp, peeled and deveined
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and garlic; cook until softened (3-4 minutes).
3. Add mixed vegetables and cook until tender (5-6 minutes).
4. Add shrimp; cook until pink and fully cooked (2-3 minutes).
5. Add basmati rice, water, cumin powder, coriander powder, and turmeric powder.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked.
7. Season with salt to taste.
8. Garnish with fresh cilantro.
Cooking Time: 25-30 minutes.
Shrimp Stuffed Bell Peppers with Rice and Spinach
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines succulent shrimp, savory rice, and wilted spinach within the sweet, slightly smoky bell peppers.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked white rice
– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes for some heat
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers, removing seeds and membranes.
3. In a large skillet, sauté garlic and shrimp until pink and cooked through. Add spinach and cook until wilted.
4. Combine cooked rice with the shrimp mixture. Season with salt, pepper, and red pepper flakes (if using).
5. Stuff each bell pepper with the rice-shrimp mixture and place in a baking dish.
6. Drizzle olive oil over the peppers and cover with aluminum foil.
7. Bake for 25-30 minutes or until bell peppers are tender.
Cooking Time: 25-30 minutes
Shrimp and Vegetable Sushi Rolls with Sushi Rice
Discover the art of making delectable sushi at home with this simple recipe, featuring succulent shrimp and a medley of colorful vegetables wrapped in tender sushi rice.
Ingredients:
– 1 cup cooked Japanese short-grain rice (sushi rice)
– 1/2 cup water
– 1/4 teaspoon salt
– 1/2 avocado, sliced
– 1/2 cucumber, sliced
– 1/2 red bell pepper, sliced
– 12 large shrimp, peeled and deveined
– 1 sheet of nori seaweed (dried or toasted)
– Sushi vinegar (optional)
Instructions:
1. Prepare sushi rice according to package instructions using 1 cup rice, 1/2 cup water, and 1/4 teaspoon salt.
2. Cut the avocado, cucumber, and red bell pepper into thin slices.
3. Cook the shrimp by boiling them in salted water for 2-3 minutes or until pink and tender.
4. Lay a nori sheet flat on a sushi mat or a piece of parchment paper. Spread a thin layer of cooked sushi rice onto the seaweed.
5. Arrange the sliced vegetables and cooked shrimp horizontally across the middle of the rice.
6. Roll the sushi using the mat or parchment paper, applying gentle pressure to form a compact roll.
7. Slice into 8 equal pieces using a sharp knife.
8. Serve with soy sauce and wasabi (optional) for added flavor.
Cooking Time: 20-25 minutes (including cooking shrimp)
Summary
Get ready to delight your taste buds with these 18 flavorful shrimp recipes paired with rice and vegetables! From Garlic Butter Shrimp with Jasmine Rice and Steamed Broccoli to Shrimp Stuffed Bell Peppers with Rice and Spinach, there’s something for everyone. Explore international flavors like Mediterranean Shrimp with Rice Pilaf and Roasted Vegetables or Thai Basil Shrimp with Sticky Rice and Carrots. Or try classic combinations like Shrimp Fried Rice with Mixed Vegetables or Teriyaki Shrimp Stir-Fry with Rice and Snap Peas. Whatever your taste, these recipes are sure to satisfy!
