5 Easy Shrimp Recipes You’ll Crave Every Week

By Brandon D / September 26, 2025

Got a bag of shrimp and 30 minutes? You’re about to feel like a weeknight wizard. These 5 easy shrimp recipes are quick, big on flavor, and totally doable—even when you’re short on time or energy. Think crispy, saucy, garlicky, and bright. Ready to fall in love with shrimp all over again?

1. Zesty Lemon-Garlic Shrimp Skillet That Disappears in Minutes

This is the shrimp dinner you make when you want max flavor with minimal effort. It’s buttery, lemony, and loaded with garlic—basically the trifecta of weeknight happiness. Serve it over rice, pasta, or just with crusty bread to mop up the sauce. Don’t blink or it’ll be gone.

Ingredients:

• 1 lb large shrimp, peeled and deveined (tails on optional)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 5 cloves garlic, finely minced
• Zest of 1 lemon
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 1/4 tsp crushed red pepper flakes (optional)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley
• 1/4 cup dry white wine or low-sodium chicken broth
• Lemon wedges, for serving

Instructions:

1. Pat shrimp dry and season with salt and pepper. Heat a large skillet over medium-high and add olive oil.
2. When hot, add shrimp in a single layer. Cook 1–2 minutes per side until pink and just opaque. Transfer to a plate.
3. Reduce heat to medium. Add butter and garlic; cook 30 seconds until fragrant (don’t brown).
4. Stir in lemon zest, lemon juice, red pepper flakes, and wine/broth. Simmer 1–2 minutes to reduce slightly.
5. Return shrimp to the pan and toss to coat, about 30–60 seconds. Finish with parsley.

Serve with angel hair pasta, mashed potatoes, or a simple arugula salad. For extra richness, swirl in another tablespoon of butter at the end—seriously, it’s magical. Add capers or a splash of cream if you want it velvety.

2. Crispy Coconut Shrimp With Sweet Chili Lime Dip

Restaurant-level crispy, but baked or air-fried at home. The coconut crunch is outrageous, and the tangy-sweet dip seals the deal. These are perfect for parties, game nights, or dinner with a tropical twist.

Ingredients:

• 1 lb large shrimp, peeled and deveined, tails on
• 1/2 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp garlic powder
• 2 large eggs, beaten
• 3/4 cup panko breadcrumbs
• 3/4 cup unsweetened shredded coconut
• Cooking spray or neutral oil
• 1/3 cup sweet chili sauce
• 1 lime, zested and juiced
• 1 tsp honey (optional, for extra sweetness)

Instructions:

1. Preheat oven to 425°F (220°C) or preheat air fryer to 390°F (200°C). Line a baking sheet with parchment and lightly oil or spray.
2. Set up a breading station: bowl 1—flour, salt, garlic powder; bowl 2—beaten eggs; bowl 3—panko mixed with coconut.
3. Pat shrimp dry. Dredge in flour, dip in egg, then press into panko-coconut to coat well.
4. Arrange on the sheet (or air fryer basket) and mist with cooking spray. Bake 12–14 minutes (air fry 7–9), flipping halfway, until golden and crisp.
5. Whisk sweet chili sauce with lime zest, lime juice, and honey. Serve alongside hot shrimp.

Craving heat? Add a few dashes of sriracha to the dip. For extra crunch, toast the panko in a dry skillet before breading. Pair with a simple mango slaw or coconut rice for a full-on island moment.

3. 15-Minute Garlic Butter Shrimp Pasta You’ll Make on Repeat

Comforting, speedy, and buttery—in other words, everything you want in a weeknight pasta. The sauce is silky from starchy pasta water and a touch of garlic butter, and the shrimp cook in a flash. Weeknight hero status, unlocked.

Ingredients:

• 10 oz spaghetti or linguine
• 1 lb medium shrimp, peeled and deveined
• 3 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup dry white wine or low-sodium chicken broth
• 1/2 lemon, juiced
• 1/3 cup grated Parmesan, plus more to serve
• 1/4 cup chopped parsley
• Kosher salt and black pepper, to taste

Instructions:

1. Cook pasta in salted boiling water until al dente. Reserve 3/4 cup pasta water; drain.
2. While pasta cooks, heat a large skillet over medium-high. Add 1 tbsp butter and olive oil. Season shrimp with salt and pepper; cook 1–2 minutes per side. Transfer to a plate.
3. Reduce heat to medium. Melt 1 tbsp butter and add garlic and red pepper flakes; sauté 30 seconds.
4. Pour in wine/broth; simmer 1–2 minutes. Add lemon juice and remaining 1 tbsp butter; swirl to emulsify.
5. Add pasta and a splash of reserved water; toss to coat. Stir in Parmesan until glossy, adding more water as needed.
6. Return shrimp and toss with parsley. Season to taste. Serve immediately with extra Parmesan.

Throw in peas, cherry tomatoes, or spinach for color and veg. Want it creamier? Add 1/4 cup cream with the wine. Swap parsley for basil to make it extra summery.

4. Chili-Lime Grilled Shrimp Skewers With Charred Corn Salad

Bright, zesty, and a little smoky—these skewers scream backyard hangout. The chili-lime marinade gives the shrimp punchy flavor, and the charred corn salad makes it a full meal without fuss. Bonus: they cook in like 4 minutes.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp honey
• Zest and juice of 1 lime
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 cups corn kernels (fresh or frozen, thawed)
• 1/4 red onion, finely diced
• 1 jalapeño, seeded and minced (optional)
• 1/3 cup chopped cilantro
• 2 tbsp mayonnaise or Greek yogurt
• 1 tbsp lime juice (extra)
• 1/4 cup cotija or feta, crumbled
• Metal or soaked wooden skewers

Instructions:

1. In a bowl, whisk olive oil, chili powder, cumin, smoked paprika, honey, lime zest/juice, salt, and pepper. Toss in shrimp; marinate 10–20 minutes.
2. Heat grill or grill pan to medium-high. Thread shrimp onto skewers.
3. Char corn in a hot skillet (dry) or on the grill until lightly blackened. Toss with red onion, jalapeño, cilantro, mayo/yogurt, extra lime juice, and cotija. Season to taste.
4. Grill shrimp 1–2 minutes per side until opaque with light char. Don’t overcook.

Serve skewers over the corn salad with extra lime wedges. Add avocado for creaminess or swap cotija for feta. No grill? A ripping-hot cast-iron skillet works beautifully.

5. Creamy Tuscan Shrimp With Sun-Dried Tomatoes and Spinach

This is the cozy, date-night-in version of shrimp—creamy, garlicky, and packed with sun-dried tomatoes. It tastes like a restaurant special but comes together in one pan. Spoon it over polenta, pasta, or rice and enjoy the applause.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil (use oil from sun-dried tomatoes if packed in oil)
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup sun-dried tomatoes, sliced
• 1/2 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1/3 cup grated Parmesan
• 3 cups baby spinach
• 1 tbsp lemon juice
• Kosher salt and black pepper, to taste

Instructions:

1. Season shrimp with salt and pepper. Heat olive oil in a large skillet over medium-high. Sear shrimp 1–2 minutes per side; transfer to a plate.
2. Lower heat to medium. Add butter and garlic; cook 30 seconds. Stir in Italian seasoning, red pepper flakes, and sun-dried tomatoes; sauté 1 minute.
3. Pour in broth; simmer 2 minutes to reduce. Add cream and Parmesan; stir until smooth and slightly thickened, 2–3 minutes.
4. Stir in spinach to wilt. Return shrimp and any juices; simmer 30–60 seconds. Finish with lemon juice. Adjust salt and pepper.

Swap cream for half-and-half for a lighter sauce (reduce a bit longer). Add mushrooms or artichokes for extra texture. Serve with garlicky bread or over cauliflower mash if you’re going low-carb—trust me, it’s dreamy.

Pro Tips for Shrimp Success

• Use thawed, well-dried shrimp for better sear and texture.
• Don’t overcook: shrimp are done when they curl and turn opaque with pink edges.
• Size matters: large or extra-large shrimp are juicier and harder to overcook.
• Tails on = better presentation and flavor; tails off = easier eating. Your call.

There you go—five fast, flavor-packed shrimp dishes that punch way above their effort. Pick one for tonight, bookmark the rest, and get ready to hear “Can we have that shrimp again?” on repeat. Which one are you making first?