5 Shrimp Recipes That Only Take 10 Minutes to Cook

 

5 Shrimp Recipes That Only Take 10 Minutes to Cook (and Totally Impress)

By Brandon D / September 25, 2025

If dinner keeps sneaking up on you, shrimp is your new best friend. It cooks in minutes, so you get big flavor with barely any effort. These five quick shrimp recipes are bright, bold, and weeknight-friendly—perfect for when you want something delicious without babysitting a skillet.

We’re talking sizzling garlic, zesty lime, creamy coconut, and noodles that twirl like a dream. Ready to keep a bag of shrimp in your freezer forever? Let’s cook fast and eat well.

1. Chili-Lime Sizzle Shrimp Tacos You’ll Make Every Week

These tacos are the reason Tuesday exists. They’re punchy, citrusy, and smoky with a quick sear that makes the edges caramelize just right. Pile them into warm tortillas with crunchy slaw and a swipe of sour cream, and you’ve got a taco truck moment at home.

Ingredients:

• 1 lb raw shrimp, peeled and deveined (medium or large)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 tsp garlic powder
• 1/4 tsp kosher salt
• 1 lime, zested and juiced
• 8 small corn or flour tortillas, warmed
• 1 cup shredded cabbage or coleslaw mix
• 1/4 cup sour cream or Greek yogurt
• Fresh cilantro, chopped (optional)
• Hot sauce, to taste

Instructions:

1. Pat shrimp dry. In a bowl, toss with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and lime zest.
2. Heat a large skillet over medium-high until hot. Add shrimp in a single layer and cook 1.5–2 minutes per side until pink and lightly charred at the edges.
3. Remove from heat, squeeze over lime juice, and toss to coat.
4. Spread sour cream on warm tortillas. Add shrimp, a handful of cabbage, cilantro, and a dash of hot sauce.

Pro tip: Add avocado slices for creaminess or crumble in cotija. Swap chili powder for chipotle powder if you like extra smoky heat. Serve with corn salad or a quick mango salsa for a little sweet-and-heat magic.

2. Garlicky Lemon Butter Shrimp Over Orzo (A Weeknight Show-Off)

This is the five-star, minimal-effort meal. Think buttery garlic sauce, bright lemon, and shrimp that soak it all up. Tossed with orzo (or any quick pasta), it tastes restaurant-level but takes less time than setting the table.

Ingredients:

• 1 lb raw shrimp, peeled and deveined
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• 1 lemon, zested and juiced
• 1/4 tsp kosher salt, plus more to taste
• Freshly ground black pepper
• 2 tbsp chopped parsley
• 8 oz cooked orzo (or spaghetti), warm

Instructions:

1. Season shrimp with salt and pepper. Heat olive oil and 1 tbsp butter in a large skillet over medium-high.
2. Add shrimp and cook 1–2 minutes per side until just pink. Transfer to a bowl.
3. Reduce heat to medium. Add remaining butter, garlic, and red pepper flakes; cook 30–45 seconds until fragrant (do not brown).
4. Stir in lemon zest and juice, then return shrimp to the pan. Toss to coat for 30 seconds.
5. Fold in parsley and the warm orzo. Adjust salt, pepper, and lemon to taste.

Serve it with: A handful of baby spinach wilted into the orzo or a sprinkle of grated Parmesan. No orzo? Use couscous, rice, or even zoodles. Want it extra saucy? Add a splash of chicken broth or white wine after the garlic and reduce for one minute.

3. Coconut Curry Shrimp That’s Weeknight-Luxurious

Silky, fragrant, and a little spicy—this coconut curry feels fancy but happens fast. The sauce clings to every shrimp and begs for rice or naan. It’s comfort food with a tropical passport.

Ingredients:

• 1 lb raw shrimp, peeled and deveined
• 1 tbsp coconut oil (or neutral oil)
• 2 tsp red curry paste (or yellow, to taste)
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1 cup full-fat coconut milk (shake can well)
• 1 tsp fish sauce (optional but excellent)
• 1 tsp brown sugar or honey
• 1/2 lime, juiced
• 1/4 tsp kosher salt (adjust to taste)
• Fresh basil or cilantro, chopped, for garnish
• Cooked jasmine rice or naan, for serving

Instructions:

1. Heat coconut oil in a skillet over medium-high. Stir in curry paste, ginger, and garlic; cook 30 seconds until fragrant.
2. Pour in coconut milk and whisk to combine. Add fish sauce, brown sugar, and salt; simmer 1–2 minutes to thicken slightly.
3. Add shrimp and simmer 2–3 minutes until just cooked through.
4. Finish with lime juice and adjust seasoning (more curry paste for heat, sugar for balance, salt to pop the flavors).

Make it yours: Toss in a handful of baby spinach or snap peas at the end. Swap basil for mint if that’s what you’ve got. For extra depth, add a tiny splash of soy sauce. Serve over rice with cucumber slices for a cooling crunch—trust me, it’s perfect.

4. Sesame-Garlic Shrimp Stir-Fry That’s Faster Than Takeout

When the craving hits, this umami bomb delivers. A glossy soy-sesame glaze hugs plump shrimp and any veggie you throw in. Steam some rice or use instant noodles and you’re fully in business.

Ingredients:

• 1 lb raw shrimp, peeled and deveined
• 1 tbsp neutral oil (canola or avocado)
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 cup quick-cooking veggies (snow peas, thin carrot matchsticks, bell pepper strips, or broccoli florets)
• 2 tbsp low-sodium soy sauce
• 1 tbsp honey or maple syrup
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp cornstarch mixed with 1 tbsp water (optional, for thicker sauce)
• 1 tsp toasted sesame seeds
• Scallions, sliced, for garnish
• Cooked rice or noodles, for serving

Instructions:

1. Whisk soy sauce, honey, rice vinegar, sesame oil, and cornstarch slurry (if using) in a small bowl.
2. Heat oil in a large skillet or wok over high heat. Add shrimp; sear 1 minute per side until lightly golden. Remove to a plate.
3. Add garlic, ginger, and veggies. Stir-fry 2–3 minutes until crisp-tender.
4. Return shrimp to the pan. Pour in sauce and toss 30–60 seconds until glossy and slightly thickened.
5. Finish with sesame seeds and scallions.

Serving ideas: Spoon over hot rice or toss with quick-cooked ramen. Add a squeeze of sriracha for kick or a knob of butter for a shiny, richer finish (seriously, it slaps). If using broccoli, microwave-steam it for 60 seconds first to keep the stir-fry super fast.

5. Herby Sheet-Pan Shrimp With Tomatoes And Feta (Mediterranean Magic)

Burst tomatoes, briny feta, and juicy shrimp all roast together—hello, minimal cleanup. The pan juices become a built-in sauce for crusty bread or orzo. It’s fresh, bright, and feels like a seaside lunch.

Ingredients:

• 1 lb raw shrimp, peeled and deveined
• 1 pint cherry tomatoes
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• Black pepper, to taste
• 1/2 lemon, zested and juiced
• 1/3 cup feta, crumbled
• 2 tbsp chopped fresh dill or parsley
• Crusty bread or cooked orzo, for serving

Instructions:

1. Preheat broiler to high and position a rack 6 inches from the heat. Toss tomatoes with 1 tbsp olive oil, oregano, salt, and pepper on a sheet pan. Broil 2–3 minutes until skins blister.
2. Remove pan, add shrimp in a single layer. Drizzle with remaining olive oil, lemon zest, and a pinch of salt and pepper.
3. Broil 2–3 minutes, flipping once if needed, until shrimp are pink and opaque.
4. Finish with lemon juice, feta, and herbs. Toss gently to combine.

Serve it like this: Spoon over orzo to catch all the juices, or mop with toasted bread. Add olives for extra brine or a pinch of red pepper flakes if you like heat. Leftovers make a killer next-day salad—just add greens.

Shrimp Buying & Speed Tips

• Frozen is fine: Most shrimp are frozen at sea. Thaw in a bowl of cold water for 10 minutes.
• Dry them well: Patting shrimp dry before cooking = better sear and less splatter.
• Don’t overcook: They’re done the moment they curl and turn opaque pink. Pull early; residual heat finishes the job.
• Keep pans hot: High heat + quick cook = juicy shrimp and great color.

Five recipes, ten minutes each, endless weeknight wins. Pick one tonight, keep a bag of shrimp on standby, and watch dinner suddenly become the easiest, tastiest part of your day. Your future self (and anyone you’re feeding) will absolutely thank you.