5 Quick Shrimp Recipes for Busy Weeknights That Taste Like Weekend Treats

By Brandon D / September 30, 2025

Weeknights don’t have to be a scramble of sad salads and cereal. Shrimp cooks in minutes, packs big flavor, and turns a basic pantry raid into a legit dinner. These five recipes hit that sweet spot: fast, unfussy, and so good you’ll want seconds. Ready to make the most of your 20 minutes?

1. Chili-Lime Sheet Pan Shrimp Tacos With Crunchy Slaw

If you want tacos on the table faster than you can scroll a delivery app, this is your move. Everything roasts on one pan, the shrimp come out juicy and zippy, and the slaw brings that cool crunch. It’s weeknight gold with a squeeze of lime and a messy, happy vibe.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp kosher salt
• 1 lime, zested and juiced (divided)
• 8 small corn or flour tortillas, warmed
• 2 cups shredded cabbage or slaw mix
• 1/4 cup cilantro, chopped
• 1 small jalapeño, thinly sliced (optional)
• 1/3 cup sour cream or Greek yogurt
• 1 tbsp mayonnaise (optional, for extra creaminess)
• 1 tsp honey

Instructions:

1. Heat the oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
2. Pat the shrimp dry. Toss with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and half the lime zest. Spread in a single layer.
3. Roast for 6–8 minutes until shrimp are pink and just curled. Do not overcook—pull them as soon as they’re opaque.
4. Meanwhile, make the slaw: In a bowl, whisk sour cream (and mayo if using), remaining lime zest, 1 tbsp lime juice, honey, and a pinch of salt. Toss with cabbage, cilantro, and jalapeño.
5. Warm tortillas over a gas flame, in a hot dry skillet, or wrapped in foil in the oven for 3–4 minutes.
6. Fill tortillas with shrimp and slaw. Finish with extra lime juice.

Serve with avocado slices, hot sauce, and a quick side of black beans. Want a twist? Swap chili powder for Tajín, or add diced mango for sweet heat. Leftovers make a killer taco salad the next day—if you have any.

2. Garlicky Lemon Butter Shrimp Over Herbed Couscous

This is the 15-minute dinner that tastes like you fussed. The sauce is simple—butter, garlic, lemon—but it clings to every shrimp and soaks into fluffy couscous. It’s bright, buttery, and perfect for nights when you need comfort without heaviness.

Ingredients:

• 1 lb medium shrimp, peeled and deveined
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup dry white wine or chicken broth
• 1 lemon, zest and juice
• 1/4 tsp kosher salt, plus more to taste
• Black pepper, to taste
• 2 tbsp parsley, chopped
• 3/4 cup couscous
• 3/4 cup hot chicken or vegetable broth (for couscous)
• 1 tbsp olive oil (for couscous)
• 2 tbsp chopped fresh herbs (parsley, dill, or mint) for couscous

Instructions:

1. Make the couscous: Add couscous to a bowl with olive oil and a pinch of salt. Pour in hot broth, cover tightly, and let steam for 5 minutes. Fluff with a fork and stir in fresh herbs.
2. Pat shrimp dry and season with salt and pepper. Heat a large skillet over medium-high, then add olive oil and 1 tbsp butter.
3. Sear shrimp 1–2 minutes per side until just pink. Transfer to a plate.
4. Lower heat to medium. Add remaining butter, garlic, and red pepper flakes; sauté 30 seconds until fragrant.
5. Deglaze with wine or broth, scraping up browned bits. Simmer 1–2 minutes to reduce slightly.
6. Stir in lemon zest and juice. Return shrimp to the pan and toss to coat for 30–60 seconds. Adjust salt and pepper.
7. Serve shrimp and sauce over herbed couscous. Scatter with parsley.

Want it richer? Swirl in a spoonful of mascarpone or a splash of cream at the end. No couscous? Try orzo, rice, or garlicky sautéed spinach. And if you love capers, toss in a teaspoon—they’re magic with lemon.

3. Spicy Honey-Garlic Shrimp Stir-Fry With Snap Peas

Meet your sticky-sweet, slightly fiery, veggie-packed win. The sauce comes together in a minute and turns glossy and addictive in the pan. It’s perfect for when you’re craving takeout but want it faster, fresher, and cheaper—seriously.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp cornstarch (divided: 2 tsp for shrimp, 1 tsp for sauce)
• 1 tbsp soy sauce (for shrimp)
• 1 tbsp neutral oil (avocado, canola)
• 2 cups sugar snap peas, trimmed
• 1 small red bell pepper, thinly sliced
• 2 green onions, sliced
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• Cooked rice or noodles, for serving

Sauce:

• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar or lime juice
• 1–2 tsp chili-garlic sauce or sriracha (to taste)
• 1 tsp cornstarch
• 2 tbsp water
• 1 tsp sesame oil (optional)

Instructions:

1. In a bowl, toss shrimp with 2 tsp cornstarch and 1 tbsp soy sauce. Set aside while you prep the sauce.
2. Whisk sauce ingredients until smooth.
3. Heat a large skillet or wok over medium-high. Add oil. Stir-fry shrimp 1–2 minutes per side until just turning pink. Remove to a plate.
4. Add snap peas and bell pepper to the pan. Stir-fry 2–3 minutes until crisp-tender.
5. Add garlic, ginger, and most of the green onions; cook 30 seconds until fragrant.
6. Return shrimp to the pan. Pour in sauce and toss 30–60 seconds until thick and glossy. Finish with sesame oil if using.
7. Serve over hot rice or noodles. Garnish with remaining green onions.

Swap veggies based on what’s in the fridge: broccoli, carrots, zucchini—all welcome. For extra heat, add red pepper flakes or a sliced fresh chili. If the sauce gets too thick, splash in a tablespoon of water to loosen.

4. Creamy Cajun Shrimp Pasta That Pulls No Punches

This one brings the cozy. A little Cajun spice, a splash of cream, and you’ve got a silky sauce that hugs every noodle and shrimp. It’s bold, fast, and feels like a Friday night—even if it’s just Monday with a good attitude.

Ingredients:

• 8 oz fettuccine or penne
• 1 lb shrimp, peeled and deveined
• 1 tbsp Cajun seasoning (store-bought or homemade)
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 cup diced onion
• 1/2 cup diced red bell pepper
• 1/2 cup chicken broth
• 3/4 cup heavy cream (or half-and-half for lighter)
• 1/2 cup grated Parmesan
• 1 tsp lemon juice
• Salt and black pepper, to taste
• Chopped parsley, for garnish

Instructions:

1. Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
2. Pat shrimp dry and toss with Cajun seasoning.
3. Heat a large skillet over medium-high. Add olive oil and sear shrimp 1–2 minutes per side. Remove to a plate.
4. Lower heat to medium. Add butter, onion, and bell pepper; sauté 3–4 minutes until softened. Stir in garlic for 30 seconds.
5. Pour in broth, scraping up any browned bits. Simmer 1–2 minutes.
6. Reduce heat to medium-low and stir in cream. Simmer gently until slightly thickened, 2–3 minutes.
7. Whisk in Parmesan until smooth. Add lemon juice. Season with salt and pepper to taste.
8. Toss in cooked pasta and splash with reserved pasta water as needed to loosen. Fold in shrimp and any juices. Heat 1 minute, just to warm through.

Finish with parsley and extra Parmesan. Want more kick? Add a pinch of cayenne. Lighten it up by subbing Greek yogurt for half the cream (stir off heat). And if you’ve got andouille sausage, slice it thin and sear with the shrimp—flavor bomb.

5. Mediterranean Shrimp Skillet With Tomatoes, Feta, And Olives

All the sunny flavors in one pan: garlicky tomatoes, briny olives, and melty feta with tender shrimp tucked in. It’s dinner that feels like a mini vacation and comes together in 20 minutes. Mop it up with crusty bread and call it a night.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 1 (14.5 oz) can diced tomatoes (fire-roasted if you like)
• 1/4 cup pitted Kalamata olives, halved
• 1/4 cup crumbled feta (or more to taste)
• 1 tbsp capers, rinsed (optional)
• 1 tbsp chopped fresh parsley or basil
• Salt and black pepper, to taste
• Lemon wedges, for serving
• Crusty bread, couscous, or rice, for serving

Instructions:

1. Season shrimp lightly with salt and pepper. Set aside.
2. Heat olive oil in a large skillet over medium. Sauté onion 3–4 minutes until translucent. Add garlic, oregano, and red pepper flakes; cook 30 seconds.
3. Pour in diced tomatoes with their juices. Simmer 4–5 minutes to thicken slightly. Stir in olives (and capers if using). Taste and season with salt and pepper.
4. Nestle shrimp into the sauce in a single layer. Simmer gently 3–4 minutes, flipping once, until opaque.
5. Sprinkle with feta and let it soften for 1 minute. Remove from heat and finish with herbs and a squeeze of lemon.

Serve with warm bread, or spoon over couscous. Add spinach for more greens, or swap feta for goat cheese if that’s what’s in the fridge. A drizzle of good olive oil at the end makes it feel restaurant-y—trust me.

Shrimp Buying, Thawing, And Cooking Tips

Because a few smart moves make all the difference.

• Frozen is fantastic: Most “fresh” shrimp were frozen anyway. Buy frozen and thaw when you need it.
• Quick thaw: Place shrimp in a colander and run cold water over for 5–7 minutes, tossing occasionally.
• Pat dry: Dry shrimp sear better and don’t steam.
• Don’t overcook: They’re done as soon as they’re opaque and just curled into a loose C.
• Keep it hot: A preheated pan means fast color and juicy centers.

Pantry And Swap Ideas

• No fresh garlic? Use 1/4 tsp garlic powder per clove.
• Gluten-free? Serve with rice, quinoa, or GF pasta/tortillas.
• Dairy-free? Skip butter and cheese; use olive oil and finish with extra herbs and lemon.
• Heat levels: You control the spice—start small, add more to taste.

There you go—five fast shrimp dinners with big personality and minimal dishes. Pick one for tonight, keep the others in your back pocket, and let your freezer stash of shrimp save the day. Which one are you making first?